Amish Peach Cream Pie

February 24, 2018 at 8:03 am (Pies, Recipes)

Peach pie-9

So, darling DannyO and I ALWAYS exchange cards on Valentine’s Day but we don’t always exchange gifts.  This year, it was all I could do to manage a card (have I told you lately that MS, TN and ON suck???). But my sweet hubby gave me one of those Polish teapots and an Amish Cookbook, specifically “Troutville Amish Cookbook, Second Edition.”

I love to read cookbooks!!  Many of the recipes in this cookbook were genuinely Amish recipes but some weren’t.  The ones that say use “1 can tomato soup” or “cool whip” are NOT Amish recipes.

Anyway, since DannyO gave me such a thoughtful gift and I gave none, I decided to bake him something from the cookbook.  I knew that I had peaches in the freezer, which were a gift from my daughter’s MIL from her peach tree. I decided to see if I could find a genuine Amish recipe that used peaches.

The one I found went like this…  “Fill unbaked pie shell half-full of fresh sliced peaches.  Mix together (then it gave the custard ingredients).  Pour over peaches, bake until set.”  That’s it!!  So I put my 48 years of baking expertise to work, demystified the recipe, and made a great peach pie!!  I recreated it yesterday, paying attention to the details so I could blog about it.

Here goes…  (Recipe, without pictures, follows the picture tutorial)

Preheat oven to 350.  Place aluminum-wrapped cookie sheet on oven rack to heat along with the oven. (Putting the unbaked pie directly on to a pre-heated cookie sheet helps the pie crust bottom not get soggy.)

Peach pie-1

Make pie crust.  I used this pie crust recipe.  Make sure not to mix the shortening too thoroughly… you want some pea-sized lumps. You only need 1/2 of it.  Shape the rest into a disk, wrap well and freeze.

Peach pie-2Peach pie-3

This extra step can be eliminated but I like a firm bottom (haha — I know where you went!!!) — brush the pie crust with beaten egg.

Peach pie-4

The original recipe called for fresh peaches.  I nearly completely thawed the frozen peaches before putting them into the pie pan.  For the second recipe, I didn’t have enough frozen peaches so I partially thawed what I had and drained well (I mean for a few hours!!) a small can of sliced peaches and used them.  It worked fine!

Peach pie-5

Make custard filling, making sure to whisk out the cornstarch lumps. (I just used a 4 cup measuring cup).


Peach pie-6

Pour 1/2 of the custard on the peaches and place in the oven on the cookie sheet.  Carefully pour enough custard to nearly fill the pie form, being careful not to over fill.  You may have some filling left over.

Peach pie-7

The baking part is the tricky part.  I set the timer for 45 minutes, checked it and the edges were starting to brown. But the center was still “wet and jiggly.” So placed a piece of aluminum foil (flat and loose) over the top of the pie.  I cooked it for 10 more minutes, jiggled the pan again and it was still a bit watery so I cooked it for 10 more minutes.  That was the cooking time for partially thawed/canned peaches — 65 minutes.

So here’s the official recipe…

Peach Cream Pie

  • Pie dough for one crust (my recipe is here).
  • Peaches to fill 1/2 of the pie pan-either fresh, frozen (partially thawed) or canned (VERY well drained)
  • Custard filling 
    • 1 cup sugar
    • 1 cup cream or evaporated milk (I used evaporated milk the first time and cream the second time — both worked perfectly!)
    • 1 tablespoon cornstarch (I used tapioca starch the first time and cornstarch the second time — both worked perfectly!)
    • 2 beaten eggs
  1. Preheat oven to 350 degrees.  Place aluminum foil-wrapped cookie sheet on to the oven rack as you preheat the oven.
  2. Arrange peaches in a circular fashion in pie form
  3. Make custard filling (it’s easy-peasy!)
  4. Pour 1/2 of the filling into the pie form.  Place pie in oven on to cookie sheet.  Very carefully pour remaining filling, making sure not to overfill the pie pan. You may have a bit left over.
  5. Bake for 65 minutes, covering, if needed, after 45 minutes.  Pie should be firm in the middle.  
  6. Cool on a cooling rack completely before refrigerating.  (cooling in the fridge will make the pie watery)
  7. Cut and enjoy!!

Peach pie-8




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Baked Potato Soup – Chicken Parmesan Tenders

November 13, 2017 at 10:26 am (Chicken, Recipes, Soup)

We are an old-fashioned family.  We eat a protein, a starch and a vegetable every meal.  It often tasks my brain to come up with a different starch.  I’ve been making this soup since 2006.  It uses baked potatoes, which makes it nice for leftovers.  In my opinion, baked potatoes have much more flavor.  I cut the recipe in half since it is just DannyO and I and served it with baked Parmesan chicken tenders and a salad. BakedPotatoSoup-1

Baked Potato Soup

  • 4 large baking potatoes (about 2 3/4 pounds)
  • 2/3 cup butter
  • 2/3 cup flour
  • 3/4 teaspoon salt (I use 1 1/4 teaspoons because I felt it needed a bit more)
  • 3/4 teaspoon white pepper (you can use black pepper but the white pepper keeps the creamy broth all white)
  • 6 cups milk -(or more if the end product is too thick for your liking.  We like it thick 🙂 )
  • 1 cup (8 ounces) sour cream
  • 1/4 cup thinly sliced green onions
  • 10 bacon strips, cooked and crumbled
  • 1 cup shredded cheddar cheese
  1.  Bake potatoes at 350 for 65-75 minutes or until tender; cool completely.  Peel and cube potatoes. 
  2. In large saucepan or dutch oven melt butter; stir in flour, salt and pepper until smooth.
  3. Gradually add milk. Bring to a gentle boil; cook and stir for 2 minutes or until thickened.
  4. Remove from heat; whisk in sour cream.  Add potatoes and green onions.
  5. At this point, you may need to put it back on the stove to heat the potatoes through.  Make sure you don’t put it on a high heat!  Add more milk at this time if you think it is too thick.
  6. Garnish with bacon and cheddar cheese.  Serve.

The chicken tenders are a recipe I made myself although I’m sure there are many on line.  I will give you the ingredients I use.  The important thing is to bake on a wire rack on a cookie sheet so the tenders are crisp on all sides.BakedPotatoSoup-2

Baked Parmesan Cheese Chicken Tenders

  • 8 ounces chicken tenders
  • 2 eggs
  • 1/2 cup flour
  • Salt/pepper
  • 1 cup seasoned panko or bread crumbs
  • shredded parmesan cheese
  1.  Preheat oven to 400 degrees.  Combine flour, salt and pepper in a ziploc bag and put the tenders in.  Mash around until they are covered.  Shake them off well and put on a plate.
  2. Beat 2 eggs in one pie plate.  Add the seasoned panko and parmesan cheese in another.
  3. Using the assembly method, put the tenders in the egg mixture and dredge through the panko/parmesan mixture.
  4. Put on wire rack on cookie sheet.  For convenience, I cover the cookie sheet with aluminum foil.
  5. Bake at 400 degrees for 20-30 minutes.


Go forth and cook an easy supper!!

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Creamy Chicken and Mushroom Soup

November 6, 2017 at 8:06 am (Recipes, Soup)

It is a rainy Monday morning here on Blueberry Hill and I wanted to write a quick blog post about the second soup I made this last week.  I usually never make two soups in a week but I had mushrooms and homemade chicken broth that needed used.  I found this recipe on the Damn Delicious Blog but since I’ve made my own changes to it, I am declaring it mine too 🙂

DannyO says to keep it in my recipe file so if he says that, I say it’s good enough to share!!creamymushroomsoup-1-e1509973425911.jpgdefault

Creamy Chicken and Mushroom Soup

  • 1 tablespoon olive oil
  • 8 ounces chicken tenders cut into small chunks
  • kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounce baby bella mushrooms sliced thinly
  • 1/2 sweet onion, diced
  • 3 carrots peeled and diced
  • 2 stalks celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half or more (See Note**)
  • 1/4 cup chopped fresh parsley leaves
  1. Heat olive oil in soup pot or dutch oven over medium heat.  Season chicken well with salt and pepper.  Add to pot and cook until browned, stirring frequently, about 5 minutes, making sure chicken is cooked completely.
  2. Melt butter in the pot over medium/low heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  (See Note*) Stir in thyme and cook about 1 more minute.
  3. Whisk in flour, stirring constantly, for about 1 minute.  Whisk in chicken stock, bay leaf and chicken tenders and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes. (See Note**)  Season with salt and pepper to taste.  If the soup is too thick, add more half and half or broth until desired consistency is reached.
  5. Garnish with parsley and serve with a crusty bread.

Note*  The dice on the vegetables needs to be small enough to cook through in 3-4 minutes.  I slit the celery down the middle before slicing and I slit the carrots into 4 long pieces before dicing into little squares.  That is the beauty of this recipe!!  It can be cooked literally in 30 minutes or less!!

Note** If you want to make it a dairy-free recipe, I would add 1/2 cup of extra chicken broth and then check the consistency.  If needed, add more chicken broth.  If you want to be brave and try it without the flour and half and half, go for it!!  You will have more of a regular soup consistency with the mushrooms acting as the noodles!!Creamymushroomsoup-3

Go forth and make soup!!


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Tortellini-Sausage Soup

October 30, 2017 at 6:00 am (Recipes, Soup)

Here is another of my “rotating” recipes in the fall/winter.  I received it from Dee N in 2008 after enjoying it when I visited her and G’s home in Maryland with Amanda.  It is fabulous!  I have made a few changes in the subsequent years to make it mine.


At the end of the recipe I’ve added a “grocery list” so that you can tell, at a glance, if you have all the ingredients on hand.  You’re welcome 🙂

Tortellini-Sausage Soup

(Ingredients listed in order of use)

  • 1 pound Italian hot or sweet sausage (with casings removed) — I usually use 2 links of each, sliced down the middle and then cut in 1/2″ pieces.
  • 1/2 sweet onion, chopped
  • 2 cloves garlic, minced
  • 5 cups beef broth (using 6 cups total)
  • 1/2 cup water
  • 3/4 cup red wine — if you don’t cook with wine, add the equivalent in beef broth
  • 2 cups peeled, chopped tomatoes — you can use canned diced tomatoes, but I prefer the freshness of *8 Roma tomatoes, peeled and chopped
  • 1/2 tsp. basil
  • 1/2 tsp oregano
  • 1 cup sliced carrots
  • 1 cup diced potatoes
  • 1 cup beef broth
  • 8 oz. cheese tortellini (fresh or dried)
  • 1/4 cup fresh parsley, chopped
  • grated parmesan cheese
  1. Cook sausage in a bit of oil.  Drain and return to the pot, adding the onion and garlic.  Cook for a few more minutes.
  2. Add 5 cups beef broth, water, wine, tomatoes, basil and oregano
  3. Simmer for 30 minutes.
  4. Add the carrots and potatoes.
  5. Simmer for 30 more minutes
  6. Add additional cup of beef broth and tortellini.
  7. Simmer for 15 minutes (Check the instructions on the tortellini you purchase to make sure 15 minutes is enough.  If not, simmer for the time noted on the package.  Note:  Make sure you simmer “quietly.”  The tortellini will fall apart if vigorously boiled… (ask me how I know 🙂 )
  8. Check for seasonings.  Sometimes I need to add a bit of salt but truly the combination of beef broth and wine usually suffice.
  9. Turn the heat off. add the parsley.
  10. Serve with some parmesan cheese grated over the top of the bowl of soup.

*To peel and chop the Roma tomatoes, cut an “X” into the bottom of each tomato and place in boiling water.  Watch carefully until the skins split down the sides — it doesn’t take long, 3-4 minutes at the most.  Then drain, peel and chop.  I love the taste of fresh tomatoes in this soup.

This is a very easy-to-make, hearty soup and perfect for those dreary, cold days in our PA fall/winter!

Go forth and make soup!!


Grocery List

  • Onion
  • Garlic
  • Carrots
  • Potatoes
  • Roma Tomatoes or canned diced tomatoes
  • Parsley
  • cheese tortellini, fresh or dried
  • parmesan cheese (optional)
  • Beef granules or beef broth
  • red wine
  • basil
  • oregano
  • sweet or hot Italian sausage



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Yummy Peanut Butter Cookies

October 24, 2017 at 12:21 pm (Drop Cookies, Recipes)

Peanut Butter Cookies and Coffee ~~ A magical combination!

I originally published this recipe in 2011.  I decided to re-post it because I had 2 with my coffee this morning and decided everyone needs to have peanut butter cookies with coffee if possible 🙂

This peanut butter cookie recipe came in a book my Aunt Agnes gave me as a wedding gift in 1980.  I have made no additions to this recipe as it is perfect!   I always use “Jif” peanut butter but of course you can use whatever you like.   I do not suggest using butter as a substitute for shortening.  It makes the cookie too “oily.”  These are a great comfort snack!

 Peanut Butter Cookies

  • 1 cup shortening
  • 1 cup peanut butter
  • 2 cups brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 2 ½ cup flour
  • 1 ½ tsp. baking soda
  • 1 tsp. baking powder
  • ½ tsp. salt

Blend shortening, peanut butter and sugar.  Add vanilla and eggs.  Sift all dry ingredients together and mix in.  Roll into 1-inch balls and flatten with fork.  (I dip the fork into some sugar and flatten each cookie in an X pattern ).  For a little more crunch, I put a few sugar crystals on each flattened cookie.  Bake on an ungreased sheet (I use parchment paper) for 12 minutes at 350.

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Seven Layer Magic Cookie Bars

October 19, 2017 at 4:00 am (Bar Cookies, Recipes)

I do my best thinking in the middle of the night…  I knew we were going to be busy all day Sunday attending a Fall Festival with friends.  I also knew that I usually bake a goodie for darling DannyO’s lunch on Sunday.  I further knew that it had to be easy and it couldn’t be brownies because I make brownies every other time I need an easy recipe.

Anyway… It was 3 am and my brain was turning.  Didn’t I remember a bar cookie recipe that was extremely easy?  It had a number in the title.  It used sweetened condensed milk.  It was all the rage 30 years ago but I hadn’t seen it in years!!

So, after I had my devotions, I did my favorite thing…  Googled!! “cookie bar sweetened consensed milk.”

It DID have a number in the title!!  It WAS easy!! I made two changes to bring it into 2017. DannyO loved them!!  Here’s the recipe!


Seven Layer Magic Cookie Bars

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup butter, melted (one stick — don’t use margarine!  That stuff’s yucky!)
  • 1 14 ounce can sweetened condensed milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup peanut butter chips
  • 1/2 cup baking snickers bars, chopped (optional… but why wouldn’t you want to include them?!?!)
  • 1 1/3 cups flaked coconut
  • 1 cup chopped nuts
  1. Preheat oven to 350.  In small bowl combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13×9 inch baking pan. *see note
  2. Pour sweetened condensed milk evenly over crumb mixture.  Layer remaining ingredients evenly; press down firmly with fork. **see note
  3. Bake 25 minutes or until lightly browned.  Cool.  Cut into bars.  Store covered at room temperature. ***see note

*Note:  I always, always use non-stick aluminum foil to line my pan.  It makes it much easier to lift out and cut into bars.

**Note:  I really think the layering ingredients are up to you except for the coconut — that is part of the binder.  As long as you use 2 or 2 1/2 cups of SOMETHING that melts into gooey goodness, you should be fine!!  If you to substitute the nuts, go ahead and try — just keep the 1-cup measurement

***Note:  I store my cookie bars in the refrigerator with no problem!

There you go!!  Easy Peasy!!

Go forth and bake!!



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Beef Barley Soup

October 9, 2017 at 9:51 am (Recipes)


When October comes, all thoughts turn to “comfort food.”  At least in our house they do! From October to March, I regularly make soups and pies and Beef Barley Soup is in the rotation.  I cut this recipe from a Family Circle magazine so many years ago.  Of course, I’ve changed things around to make it better!

When I list ingredients, I often list them with a caveat… if I’ve learned anything over the years, it’s that nothing has to be written in stone when cooking.  Now baking… that’s another story!!  But since this is a soup recipe, I will give you the ingredients in bold with my “it’s okay if you change it” written after.  I made it yesterday and have enough for 3 meals (Yay!!)

Beef Barley Soup

  • 1/2 ounce dried mushrooms, any type — if you cannot find dried mushrooms, just substitute 8 ounces of sliced mushrooms and cook them when you cook the garlic and onion
  • 1 cup of boiling water for the dried mushrooms — if you are using fresh mushrooms, remember to add an extra 1 cup of water to the pot!
  • 1 large onion, chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon vegetable oil
  • 1 pound ground round 
  • 28 ounces of beef broth (I use water and beef granules)
  • 4 cups water — 5 cups if you are using sliced mushrooms
  • 1 cup of red wine — and a glass for you!! (if you don’t want to use wine, just add another cup of beef broth)
  • 2 carrots pared and sliced
  • 3 potatoes cubed
  • 2 stalks celery sliced — I didn’t have celery yesterday so I added 1 tsp. celery seed in its place
  • 1 teaspoon salt
  • 1 teaspoon dried leaf marjoram, crumbled
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 1/2 -3/4 cup of quick cooking barley — make sure it is “quick cooking.”
  • 1/3 cup chopped fresh parsley — you can add dried parsley if you don’t have fresh
  1. This is the dried mushroom step… Rinse mushrooms, cover with 1 cup of boiling water in small bowl.  Set aside.
  2. Saute onion, garlic (and sliced mushrooms if using fresh) in oil in large soup pot over medium-low heat until tender, but not browned — about 5 minutes.  Increase heat.  Add beef and brown.
  3. Add beef broth, water, wine, carrot, potatoes, celery (celery seed if using), salt marjoram, pepper and bay leaf.
  4. This is the second dried mushroom step… Drain mushrooms, adding liquid to pot.  Chop mushrooms; add to soup.
  5. If you didn’t use dried mushrooms, add another cup of water to the pot.
  6. Bring to boiling.  Lower heat; cover and simmer 20 minutes.  Add barley; return to simmer. Cover and cook 10 minutes or until barley is tender.
  7. Remove from stove.
  8. Remove bay leaf.
  9. Add parsley.
  10. Serve!!

I will say, I prefer the dried mushrooms but in our little town of Nanty Glo, dried mushrooms are often hard to find.

Another note… you can use any ground beef you have but if you use another kind, with more fat in it, you will have to strain the fat from the pot before you add the rest of the ingredients.  I prefer to use ground round.

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Peanut Butter/Pumpkin/Honey Dog Treats

September 27, 2017 at 4:00 am (Dog Treat Recipe, Recipes)


Those of you who know me, know I have a love-hate relationship with our precious Jazzy Joy. She works hard to be an obedient dog, but truly, she’s an Airedale and is high energy most of the time!!

As I was minimizing/simplifying our home, trying to rid it of all the unnecessary chemicals, I looked at the treats we were giving Jazz.   Not only could I not pronounce most of the ingredients, but the ones I could pronounce sounded yucky!!  So, I was on the hunt for an easy to make “dry” treat.  I tried several recipes that were, quite frankly, fragile, and didn’t hold up well.  I finally found one I liked and, of course, I had to change it up a bit to make it mine.

Peanut Butter, Pumpkin and Honey Dog Treats

  • 2 1/2 cups whole wheat flour
  • 2 eggs
  • 1/2 of a 15 ounce can of pumpkin puree (just the plain pumpkin without spices). Put the rest in a ziploc freezer bag and freeze until you make the next batch.
  • 2 tablespoons peanut butter (I don’t measure carefully-if I add more, no big deal)
  • (here is a precise measurement… 🙂 a squirt or more of honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon

One note about the pumpkin… one time I thought I had pumpkin but was wrong.  I did have a can of sweet potatoes.  I pureed them in the food processor and put about 2/3 cup of the pureed potatoes into the mix.

  1. Preheat oven to 350 degrees. DogTreats-1
  2. Whisk together all of the ingredients.  Add water as needed to help make the dough workable, but the dough should be dry and stiff.  (I usually don’t have to add any water)DogTreats-2
  3. Roll the dough into a 1/4 to 1/2 inch thick roll.  Use a small cookie cutter and cut into shapes.
  4. Bake in preheated oven until hard — about 40 minutes.DogTreats-3

Store in refrigerator.  I usually put 1/2 of the batch into the freezer.

Go forth and bake!!

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Chicken Pot Pie

September 23, 2017 at 9:08 am (Recipes)

I’ve been cooking for 48 years (yikes!!)  I learned at my Momma’s knee.  She was a “dump and pray” cook.  I (probably because of my OCD), measure precisely.  I’ve perfected quite a few recipes over my 37 years of marriage and chicken pot pie, including the pie crust, is one of them.  The original pot pie recipe was in a Better Homes and Garden cookbook. Since I used precisely two recipes from this book, when I decluttered last year, I copied the two recipes and sent the cookbook out of the house.  The pie crust recipe is from a 1972 Pennsylvania Grange cookbook and I couldn’t part with it!!

I made a few changes to the pot pie recipe… and it is yummy!! Don’t be intimidated by the steps.  I tried to parse them out so they are easy to understand.  I can actually make it without the directions. It’s a perfect fall recipe!


Chicken Pot Pie

  • 6 split chicken breasts (cooked and cubed)  I find that chicken breasts with the bone in have the best flavor.  I usually cook the chicken breasts in the morning or the day before.  The 6 breasts should yield about 4 cups of cubed chicken breasts.  Preheat oven to 375.  Place chicken breasts on aluminum foil on cookie sheet. Season well (I use my own “seasoned salt” recipe).  Click on the link for the recipe I use.   Cook for 40 minutes.  Let cool to touch and then take off of the bone and cube.
  • 12 ounces of a combination of any frozen vegetables you like… I’ve used corn, green beans, peas and carrots.
  • 8 ounces of chopped fresh mushrooms
  • 1/2 large sweet onion, chopped
  • 1/4 cup butter
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground sage (I’ve used 1 teaspoon fresh sage from my garden, chopped up very very small)
  • 1/8 teaspoon ground pepper (I use a bit more because we like pepper.  I keep a little container of freshly ground peppercorns in my spice cabinet)
  • 2 cups water
  • 3/4 cup milk
  • 1 tablespoon instant chicken bouillon granules
  • 1/4 cup snipped parsley (I usually use a bit more… we like parsley).  I’ve also used dry parsley in the dead of winter.
  1. Cook the vegetables either in the microwave or stovetop according to package directions; drain.
  2. In a saucepan, cook onion and mushrooms in butter until tender but not brown.
  3. Stir in flour, salt, sage and pepper.
  4. Add water, milk and chicken bouillon granules all at once.  Cook and stir until thickened and bubbly then cook and stir one minute more,
  5. Stir in drained vegetables, chicken and parsley; heat until bubbly.
  6. Turn into a 12 x 7 1/2 x 2 inch baking dish (I just use a pyrex dish)

Pastry for double pie crust.

  • 2 cups sifted flour
  • 1 tsp salt
  • 3/4 cup shortening
  • 1/2 cup very cold water

Cut shortening in flour and salt until crumbly.  Add water and mix with knife.  Let sit 5 minutes. Roll out dough.

  1.  Preheat oven to 450.  At this point, you can use a pre-packaged pie crust… I’ll give you permission 🙂
  2. Roll crust into 13×9 rectangle (I’m carefull not to roll the edges too hard so I can re-use the edges.
  3. Place over the casserole, flute edges.
  4. Cut slits in top to let steam escape.  Bake in a 450 degree oven for 10-12 minutes or until crust is golden brown (sometimes it takes longer)


Since I had enough pie crust to make one more pie crust, I made one of DannyO’s favorite pies…  chocolate pudding pie!!  I pre-baked the pie crust, placing parchment paper in the pie, filling with dried beans I bought from the store.  Bake at 425 with the beans in the crust. Remove the parchment paper and beans and bake for an additional 10-15 minutes.  Then I made a Jello “cooked” chocolate pudding boxed recipe and filled the crust.  Cool completely on counter then refrigerate.


Go forth and bake!!!  🙂


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Zucchini Spice Cake

August 8, 2017 at 12:04 pm (Recipes)

So I made this amazing cake on Sunday.  Our sweet neighbor gave us some zucchini.  We love it grilled but there was ALOT of zucchini so I needed to find another use for it.  I just don’t like zucchini bread… not sure why but I don’t.  I was determined to find another recipe so I did what any computer-savy woman would do… I googled “recipes using zucchini.”

Cinnamon Zucchini Cake-2

I found a recipe on  I made one rather big change for a very good reason.  Sunday was a “stay in my pajamas all day” day!!  The recipe calls for applesauce.  I had none.  So, in my PJ’s I drove down the lane to my Daddy and Momma’s.  They always have applesauce.  They had none!!  But, my Daddy is a brilliant man 🙂  He suggested apple butter!  Since I was making this cake for the first time, it was worth a try.  What a depth of flavor the apple butter added!!  I substituted 1 for 1. I also always use fresh grated nutmeg.   So… here’s the recipe:

Cinnamon Zucchini Cake with Cream Cheese Frosting

  • 3 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup apple butter (or applesauce)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 cups shredded zucchini


  • 1 (8 oz) package cream cheese
  • 1/4 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Spray a 9×13″ baking pan with non-stick cooking spray. I never just spray a pan anymore.  I lined the pan with non-stick aluminum foil, sprayed it.  (makes for easy removal, frosting, cutting, storing in plastic ware)
  2. Beat eggs, vegetable oil, apple butter, white sugar, brown sugar, and vanilla together in a large bowl. Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together, add to the wet batter and mix well. Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9×13″ pan.
  3. Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
  4. Mix together frosting ingredients.
  5. Once the cake has cooled completely, remove from pan, using the aluminum foil as handles.  Frost the cake, cut into pieces.


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