Happy Baking from a beautiful Oregon Autumn. I pulled this family, easy favorite out of the recipe box to celebrate the end of camping season. Knowing it travels and keeps every so well. Cold, warmed, breakfast, lunch, dinner or snacking just because. My family eats it up. Nothing says fall is coming than picking the first King apples off the tree. As you can see in my pictures below, King apples, beautiful, large not able to fit through my apple peeler. But oh the taste makes up for the extra effort. I made this huge batch purposefully to send the extra pan of Fall Bliss, over to my "Senior" folks, happy faces and appreciative tummies. Be sure and browse the recipe wealth and take a look inside my recipe box. With the holiday's around the corner and the weather cooling, you will want to create some hearty soups and treats for all table guests. Happy Harvest Baking. and of course, I love celebrating and sharing my new book, The Unfinished Book available in all formats. Bliss-ings
Preheat oven to 375 degrees. Serves 15+
Ingredients:
5lbs baking apples or six large apples for a small batch (wash, core, peel, slice) 4 Tablespoon lemon juice 1 teaspoon salt 1/4-3/4 sugar or half brown sugar for extra richness 1 teaspoon quality cinnamon 1/2 all purpose flour 
Crisp: this is a doubled portion as you never have enough yummy "crisp" on top
1 1/2 melted butter 2 cups brown sugar 1 cup white sugar 5 cups old fashion rolled oats 1/2 teaspoon nutmeg (fresh grated is a treat) 1/2 cup flour farmhouse tools
Preparation:
9x13 glass baking pan greased and small 9x9 pan (this is a large family batch) Heat oven to 375 degrees in large bowl, prepare apples and toss in lemon juice, set aside Prepare Crisp topping: in large glass bowl, melt butter, mix sugars, spices till completely combines, fold in oats and flour, set aside. Toss salt, sugars, cinnamon, and flour covering the apples. Pour into prepared baking dishes. Spoon over apples crisp topping, do not pat down. Bake @ 375 degrees for 45-50 minutes until nicely browned on top of crisp. Remove from oven, cool briefly, add vanilla ice cream and enjoy. Travels very well for family gatherings, keeps refrigerated for up to three days. Happy Baking. 
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In the bustle of summer, we have to remind ourselves that the taste of vacations can alter the atmosphere as we serve onto our July table. A moment of creativity is a memory with a deep well-called family. Dipping into that well, we rekindle childhood experiences rushing to the forefront, remembrances of strawberry patches on grandpa's farm. Or grandma's large backside bent over lush bushes, picking into a basket for strawberry shortcake that evening. I remember Joseph my first born loaded in our radio flyer wagon as I pulled him down Boone's Ferry Road to pick "Drawdry's" on a warm summers morning. See, how quickly we can recapture an instance, filling our mouths before the french toast flips on a Sunday morning.
(A family favorite Baking Powder Biscuits.) I had ten forlorn strawberry's waiting, stems wilted, a bit past what I would pop into my mouth. Don and I over hungry, filled with coffee and the noon hour calling our brunch.
All the British baking shows I have obsessed over are continually adding a quick jam to there recipes. So, this 4th of July morning I wowed my honey with those ten overripe strawberries, got out saucepan, sugar and in just fifteen minutes of Om Gosh! Super easy!
STRAWBERRY July Jam. Any berries will do.
Ingredients & Preparations
10 large strawberries (1 cup mixed berries) Washed, stemmed, sliced and coarsely crushed. Pour into a small saucepan on medium heat. 
Prepared berries, 1/3 cup sugar (vanilla sugar if you have it) 2 teaspoons lemon juice, a sprinkle of salt, keep stirring on medium to medium-high heat until sugar dissolves and jam begins to bubble. Turn down to a manageable low simmer, cook for 10 minutes.
Tools and handy gizmos: July Jam
Turn down to a manageable low simmer, cook for 10 minutes. Serve warm on buttered toast, French toast, waffles or ice cream. "If you have whipping cream around, by all means, indulge"! Happy July Jam
Strawberry Preserves
I enjoy baking shows but have no desire to put my skills up for the test. My public influence has a different bent. Food talks to me and helps me to process life, love my family and when I'm creative, I hear God's voice clearer.
Ingredients:
3 large farm fresh eggs (separated, whites brought to room temperature) 3/4 cup granulated sugar 1/4 teaspoon cream of tartar 1/4 teaspoon vanilla extract 1/4 teaspoon lemon extract 1/8 salt 6 drops Yellow food coloring (Optional) rainbow sprinkles Tools - Supplies - Ingredient Shopping
France is on my visit list. What prompted my interest in baking this fragile creation? Zumbo's Just Desserts!
Preparation:
Preheat over to 210 degrees Line baking sheet with parchment paper and set aside With the whisk attachment on mixer, whip egg whites on medium speed until bubbles begin to form, add gradually, cream of tartar, salt, vanilla and lemon extract. Increase speed to medium-high and add sugar slowly as air bubble increase and soft peaks begin to form. Increase speed to high until peaks are substantially firm (holds on wire whisk) turn down to medium add any other flavors or food colorings. Fold in optional ingredients, small sprinkles Fill a pastry bag with attached star tip, pipe onto a prepared baking sheet. Bake at 210 degrees for 60+ minutes, depending on the size of your meringues or until thoroughly baked. (Outside crisp, inside is dry yet chewy). Turn off oven, place oven mitt to hold the oven door ajar and cool completely. Store in an airtight container makes 2 1/2 dozen. Recipe Research
I told you I was in a creative mood! Freshen'd up my window treatments in the kitchen with a little
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with your cinnamon rolls
in your coffee/latte
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plenty of butter, cinnamon syrup on pancakes
Over Ice Cream
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The gem of dribbles. Lavishly pour this easy to make, easy to store, cinnamon goodness. Coffee becomes dessert, pancakes farmhouse, cinnamon rolls - a marines choice of homemade.
Makes 2 cups
Ingredients:
2 cups water (non-chlorinated please)
1 cup sugar
1 cup dark brown sugar
2 teaspoons Ceylon cinnamon
2 teaspoons pure vanilla extract
1 teaspoons cocoa
1/4 teaspoon salt
Ingredients:
2 cups water (non-chlorinated please)
1 cup sugar
1 cup dark brown sugar
2 teaspoons Ceylon cinnamon
2 teaspoons pure vanilla extract
1 teaspoons cocoa
1/4 teaspoon salt
Tools, Ingredients & Shopping
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Preparations:
In a deep saucepan set over medium-high heat. Combine water, sugars, cinnamon, salt, cocoa. Wisk over medium heat until thoroughly dissolved and mixture comes to a boil. Wisk continuously. Turn down heat to medium, simmer and whisk for 5-7 minutes, or until syrup thickens.
Remove from heat and stir in vanilla. Transfer syrup into sterilizing glass jar and allow to cool. Cover and store in the refrigerator for up to a month.
In a deep saucepan set over medium-high heat. Combine water, sugars, cinnamon, salt, cocoa. Wisk over medium heat until thoroughly dissolved and mixture comes to a boil. Wisk continuously. Turn down heat to medium, simmer and whisk for 5-7 minutes, or until syrup thickens.
Remove from heat and stir in vanilla. Transfer syrup into sterilizing glass jar and allow to cool. Cover and store in the refrigerator for up to a month.
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RECIPE BOX |
For My Marine Cinnamon Rolls with homemade Cinnamon Syrup drizzled over Vanilla Bean Ice Cream.
A family gathering dessert.
A family gathering dessert.
Did you ever ask yourself why you bake? Is it the need to express love, to make ends meet? When your bake good touches the mouth of the recipient what message does it ring? This recipe is a loud proclamation of how proud I am of my marine. My firstborn, with his family surrounding, celebrated his homecoming dessert, heard through risen dough that he is unique and Mom honors him with his favorite. He is serving his 9th year as a marine, two tours in Afghanistan, exposing your "baby" to discord in ways, Mom's baking can heal the confusion left by the ugliness of man. That is how this cinnamon roll hit the table for dessert. Yes, my delights can heal the soul. Distance can make the heart grow fonder when slathered with treats that your little boy ate in the place we call home.
Baking purposed from the heart. Blessings
Baking purposed from the heart. Blessings
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Ingredients: Sweet Roll Dough
2 packages active dry yeast dissolved in warm water.
1 cup warm water (105-115 degress) hot to touch my faucet water is adequate.
1 cup cooled scalded milk (Scald milk in a saucepan over medium heat, see the video When it makes a film on the side of the pan.
2/3 cup sugar
2/3 cups shortening soften
2 tsp. salt
2 eggs
7-8 cups all-purpose flour (exchanging 1-2 cups with spelt flour is glorious)
2 packages active dry yeast dissolved in warm water.
1 cup warm water (105-115 degress) hot to touch my faucet water is adequate.
1 cup cooled scalded milk (Scald milk in a saucepan over medium heat, see the video When it makes a film on the side of the pan.
2/3 cup sugar
2/3 cups shortening soften
2 tsp. salt
2 eggs
7-8 cups all-purpose flour (exchanging 1-2 cups with spelt flour is glorious)
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Directions: Dissolve yeast in warm water, (stir several times for complete dissolving) set aside to cool. With Kitchen Aid mixer and paddle, cream shortening, sugar, salt & eggs, add 2 cups of flour, beat until smooth. Mix in enough remaining flour to make dough easy to handle, sticky to touch, Some people switch to bread making paddle at this point and add remaining flour. I enjoy the feel of the sticky dough and the pleasure of kneading in the rest of the flour. By hand, on a lightly flour dusted surface, I add the remaining 6-7 cups of flour. Do not shorten the process of kneading; it was about 1/2 hour for perfect dough. Pour a glass of wine, put on some "Italian Summer Radio" my favorite Pandora mix. Hand kneading is the love that separates out the wanna be bakers. Worth the effort. Knead until the dough isn't tacky and feels smooth and elastic. Imagine putting on a girdle, firm, full and smooth.
In large Crock Bowl (it's all about the bowl in my family) pottery bowl retains warmth which compliments the dough rising. Grease the inside of the bowl and place the ball of dough in the bowl. Flip it once, to moisten with (butter or shortening) the side that is air up. Keeps it from getting crusty or dry. Cover with a dampened towel to rise for 1 1/2 hours, till dough is doubled. My kitchen doesn't have a heater vent, so I cheat a bit and turn the oven on warm, turn the oven off, place your covered bowl of dough inside and prop open. Oven rack is warm to touch not hot.
Punch down dough,
grease large glass pans
In large Crock Bowl (it's all about the bowl in my family) pottery bowl retains warmth which compliments the dough rising. Grease the inside of the bowl and place the ball of dough in the bowl. Flip it once, to moisten with (butter or shortening) the side that is air up. Keeps it from getting crusty or dry. Cover with a dampened towel to rise for 1 1/2 hours, till dough is doubled. My kitchen doesn't have a heater vent, so I cheat a bit and turn the oven on warm, turn the oven off, place your covered bowl of dough inside and prop open. Oven rack is warm to touch not hot.
Punch down dough,
grease large glass pans
Cinnamon filling:
1 cup vanilla sugar (I had leftover sugar from my press cookies during the holidays, this is a perfect use for it. Take 1 cup sugar and mix in with a fork 1 tsp of vanilla, add 1/8 ground cloves. Cover and set aside. (Vanilla sugar that is infused with a vanilla bean is preferred but expensive)
3 tsps Ceylon cinnamon
1 cup finely chopped nuts (For My Marine Recipe I used Macadamia Nuts & Almonds)
1/2 cup raisins
1/2 cup very soften butter
1 cup vanilla sugar (I had leftover sugar from my press cookies during the holidays, this is a perfect use for it. Take 1 cup sugar and mix in with a fork 1 tsp of vanilla, add 1/8 ground cloves. Cover and set aside. (Vanilla sugar that is infused with a vanilla bean is preferred but expensive)
3 tsps Ceylon cinnamon
1 cup finely chopped nuts (For My Marine Recipe I used Macadamia Nuts & Almonds)
1/2 cup raisins
1/2 cup very soften butter
Roll out dough on a lightly dusted surface in a large triangle shape. One side is a bit narrower than the other. Remember its supposed to feel like your rolling out your girdle. Elastic is good. Patience. 1/2 thick
Spread surface with softened butter, sprinkle cinnamon, vanilla sugar, more cinnamon if your like, layer nuts and raisins.
Starting at the narrow end of the dough, roll dough carefully enclosing your filling. With flap end down. Cut individual pieces about 2 inches thick, arrange into glass pan. Set aside to rise until doubled. Today it took 1 hour for the second rise. Cover dough with lightly greased wax paper and damp cloth, rising dough is sticky.
Bake at 375 degrees until golden brown 20-25 minutes, Prepare Frosting.
Spread surface with softened butter, sprinkle cinnamon, vanilla sugar, more cinnamon if your like, layer nuts and raisins.
Starting at the narrow end of the dough, roll dough carefully enclosing your filling. With flap end down. Cut individual pieces about 2 inches thick, arrange into glass pan. Set aside to rise until doubled. Today it took 1 hour for the second rise. Cover dough with lightly greased wax paper and damp cloth, rising dough is sticky.
Bake at 375 degrees until golden brown 20-25 minutes, Prepare Frosting.
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Cream cheese frosting
1 packages soften cream cheese 5 cups powdered sugar 1 egg (egg will cook when you placed frosting on hot from the oven rolls) 1 tsp vanilla 1/2 & 1/2 |
Directions: Cream all ingredients together add half and half until the desired consistency. Beat on high for 5 min. Spread onto cinnamon rolls immediately out of the oven.
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Homemade Vanilla Bean Ice Cream Recipes and How to's!
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The Unfinished Book Updates:
Thank you for your interest and continuing support. To celebrate publishing, we have made a website that highlights the journey and the writing adventure. The site, filled with bits and pieces of memorabilia, journal notes and photo,'s featured in The Unfinished Book. With much (publishing) anticipation, you are welcome to check it out. Get your feet wet, wet your appetite, send forth an
"Atta girl!!!"
What they say is true:
Writing 10% creativity 90% sweat. Whew!
Blessings Kristen
Introducing Rabbitrail Publishing
My Marine was home after a two-year absence. Mom needs to fill the cookie jar with "you know your home cookies." Crisp & Soft Brownsugars a hearty batch of extra for the freezer. Oh no, empty cookie jar, that was fast, to the freezer for refills. A simple cookie I just opened my cupboard and created. A little of this a bit of that. Must by both soft and crisp. Brilliantly achieved. Yay, Mom!
Makes 4 1/2 dozen
Oven temp 350 degrees
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Ingredients:
1 cup soften butter 2 cups brown sugar 1/2 cup white sugar 1 egg 1 teaspoon baking soda 1 teaspoon cream of tartar 1 cup shredded coconut 2 1/2 cups all-purpose flour 3 cups rolled oats 1/4 teaspoon almond extract 1/4 vanilla 1/2 cup butterscotch morsel 1 cup white chocolate morsels |
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Preparation:
Grease baking sheet
Preheat oven to 350 degrees
Cream softened butter, sugars, and egg until light and fluffy. Add Soda, Cream of tartar, extracts, Blend.
Mix thoroughly, in order of listing, coconut, flour, rolled oats, morsels. Scoop with a 2-inch cookie scoop onto a greased baking sheet. Press with a sugared fork. Bake for 12 minutes at 350 degrees. Till light brown on the edges. Cool on baking sheet for 1 minute and remove to cooling racks. Fill cookie jar and freeze remaining.
Grease baking sheet
Preheat oven to 350 degrees
Cream softened butter, sugars, and egg until light and fluffy. Add Soda, Cream of tartar, extracts, Blend.
Mix thoroughly, in order of listing, coconut, flour, rolled oats, morsels. Scoop with a 2-inch cookie scoop onto a greased baking sheet. Press with a sugared fork. Bake for 12 minutes at 350 degrees. Till light brown on the edges. Cool on baking sheet for 1 minute and remove to cooling racks. Fill cookie jar and freeze remaining.
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People are "guinea pigs" in the nicest form. Us "foodies" tend to take great liberties using our guests taste buds. I served this hearty bowl of yum, during a church dinner with visiting Pastors. It was a hit. Great soup that works with all different kind of food restrictions. Into the freezer go the leftovers for a blustery day dinner. This bone marrow beef goodness will fill your families tummy. Easy, Gluten free, low carbs with a touch of red wine to give it richness. Another favorite of my families Farmhouse Chicken Stew.
I braised the meat the night before and put it in a crock pot to bring out all its brilliance by morning. I transferred the broth and shredded beef to my oven roaster to cook all day and wonderfully feed the gang.
I braised the meat the night before and put it in a crock pot to bring out all its brilliance by morning. I transferred the broth and shredded beef to my oven roaster to cook all day and wonderfully feed the gang.
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Ingredients:
3 pounds plus Beef roast, braised in bacon grease, 3 box beef broth 96 fluid ounces. 1 large yellow onion chopped 2 pounds leeks (about three stalks) chopped 5 stalks of celery, cleaned and cut 1 Tablespoon Italian Seasoning 1 Teaspoon salt 7 clove of garlic, crushed 2 teaspoons dried "Pizza" peppers 6 large leaves fresh basil, washed, stemmed and chopped 30 Minnie carrots chopped 2 cans green beans, drained 3 cans diced stew tomatoes with basil garlic oregano 1 can corn, add juice 2 cans cannellini white beans drained 2 cans kidney beans drained 1 1/2 cups quinoa 1 cup red wine |
Helpful Tools
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Preparation:
The night before: trim roast and braise in bacon grease till nicely browned on both sides. Remove and place in large crock-pot covering with broth and cook overnight. In the morning, remove from heat and cool. Pour off broth into larger pan or roaster oven and set aside "falling apart" roast to cool and shred. Clean, prepare and chop vegetables, add to soup. Add the rest of beef broth, herbs, salt, wine and canned veggies. Cook down onions, celery and leeks first to save on over-cooking. Bring to 300 degrees for 1 1/2 hours and then turn down to a simmer for 4 hours. Add quinoa during the last hour of cooking. Serve with a squeeze of fresh lemon and freeze leftover.
The night before: trim roast and braise in bacon grease till nicely browned on both sides. Remove and place in large crock-pot covering with broth and cook overnight. In the morning, remove from heat and cool. Pour off broth into larger pan or roaster oven and set aside "falling apart" roast to cool and shred. Clean, prepare and chop vegetables, add to soup. Add the rest of beef broth, herbs, salt, wine and canned veggies. Cook down onions, celery and leeks first to save on over-cooking. Bring to 300 degrees for 1 1/2 hours and then turn down to a simmer for 4 hours. Add quinoa during the last hour of cooking. Serve with a squeeze of fresh lemon and freeze leftover.
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easy partner with Farmhouse soup
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All Recipes
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Love Bomb Bar Cookies: Simple, not to sweet, crusted with shortbread.
I asked my husband did you eat all 4 pieces ? His response. "AND MORE!" |
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Ingredients:
1 cup softened butter
1 cup sugar
3 cups all-purpose flour
1 large egg
1 cup softened butter
1 cup sugar
3 cups all-purpose flour
1 large egg
Prepare shortbread crust:
Pre-heat over to 350 degrees
Grease 13 x 9 glass baking dish
Cream butter and sugar until light and fluffy. Add egg and flour. Mix till combined. Press shortbread dough firmly into baking dish.
Pre-heat over to 350 degrees
Grease 13 x 9 glass baking dish
Cream butter and sugar until light and fluffy. Add egg and flour. Mix till combined. Press shortbread dough firmly into baking dish.
Topping Ingredients: Layering (in order of appearance)
1 cup crunchy peanut butter, spread on top of shortbread dough
1/2 cup old-fashioned oatmeal-sprinkle
1 cup shredded coconut - sprinkle
1 cup Graham cracker crumbs - sprinkle and press
1 can sweeten condensed milk (submerge in warm water for easy pouring) pour over dough
1/4 cup sliver almonds - sprinkle over dough
1/2 cup Reese's Peanut butter baking chips - sprinkle over dough
1/2 cup Semi-Sweet baking chips - sprinkle over dough
1/3 cup Butterscotch baking chips - sprinkle over dough
1/4 Slivered almonds - sprinkled over dough
1/2 cup Graham cracker crumbs - sprinkles over dough
1/2 cup Shredded Coconut - sprinkle over dough and press firmly
1 cup crunchy peanut butter, spread on top of shortbread dough
1/2 cup old-fashioned oatmeal-sprinkle
1 cup shredded coconut - sprinkle
1 cup Graham cracker crumbs - sprinkle and press
1 can sweeten condensed milk (submerge in warm water for easy pouring) pour over dough
1/4 cup sliver almonds - sprinkle over dough
1/2 cup Reese's Peanut butter baking chips - sprinkle over dough
1/2 cup Semi-Sweet baking chips - sprinkle over dough
1/3 cup Butterscotch baking chips - sprinkle over dough
1/4 Slivered almonds - sprinkled over dough
1/2 cup Graham cracker crumbs - sprinkles over dough
1/2 cup Shredded Coconut - sprinkle over dough and press firmly
Press and Bake 350 degrees for 25-30 minutes, until the edges are golden brown. Cool 15 minutes, score/cut complete cool (If you can?)
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