Amazingly Easy Devil’s Food Cake

I’ve been trying to make an effort recently to make some of the recipes I’ve been pinning to my recipes to try pinboard.  That way I can either move them to my recipes tried and loved pinboard for keeps, or remove them.  The other night, I decided to try a recipe for making a boxed Read More …

No-Bake Pumpkin Pie

I recently came into the possession of a copy of Cuisine Magazine that was published in November 1979 – thanks Aunt Anna.  This recipe for no-bake pumpkin pie was advertized in it, and looks like it would be pretty good. Ingredients: 1 (9-inch) graham cracker pie crust 1 envelope Knox unflavored gelatine 1 teaspoon ground Read More …

Quick Lemon Crispies

This recipe for a lemon cookie is great dipped in dark chocolate, or served by itself.   And, because the recipe uses pudding mix for flavoring, you can easily make other flavors.  If you make them small like the recipe calls for, you will get 4 dozen, but I usually end up with a little less Read More …

Oatmeal Chocolate Chip Cookies

This is the recipe for the “healthy” cookies I made for my sister Kayla’s bridal shower.  Everyone seemed to like them well enough.  Even with the cake, chocolate chunk cookies, and sugar cookies, I didn’t have many left. Ingredients: 1 cup butter, softened 1 cup sugar 1 cup packed brown sugar 2 eggs 1 teaspoon Read More …

Honey Bun Coffee Cake

This recipe for honey bun coffee cake is a favorite sweet breakfast food at our Home Ec meetings. Ingredients: 1 box yellow cake mix 4 eggs 1 cup sour cream 3/4 cup vegetable oil 3 teaspoons cinnamon 1 cup brown sugar 3 cups powdered sugar 1/2 cup milk Instructions: Grease and flour a 9×13 pan Read More …

Old Time Recipes

We recently received a large collection of books from my Uncle Scott. Most of those books were agriculture yearbooks. There were books from the earliy 1900s all the way up to the 1990s. Now those books are actually for my husband, but I found 1 book that was calling my name. It was a copy Read More …

Tempering Chocolate

Tempering chocolate is taking real chocolate, such as eating chocolate and preparing it for use.  There is no need to temper chocolate if you will be using it for baking, but in cases where you will be using it as a decorative garnish, or as a coating, it is highly recommended that you temper your Read More …

What kind of Chocolate?

I’m always getting questions about the types of chocolate I use in my baking and finding myself telling people that they should try a different type of chocolate for theirs – so today, I’d like to talk to you about the different types of chocolate you can use. Chocolate by Cocoa Content Most chocolates are Read More …

It’s a sparkly cookie sort of day.

So… it’s about an hour after lunch, and I feel like something sweet.  Granted, I’ve got some Girl Scout Thin Mints I could snack on.  But that’s not what they are for.  They’re for making homemade blizzards – if Matt doesn’t eat them all first.  That’s why I’m always super glad to have cookie dough Read More …