Tuesday, June 30, 2009


My family loves sweet cornbread. When I was a young girl my best friend mother made cornbread for her family. I remember eating it for supper and then we would eat it for breakfast. She would give us a piece in a bowl with milk poured over it. This was the first time I ate cornbread this way. I didn't think I would like it, but to my surprise it was delicious. Now my grandchildren and me eat it this way as a treat for breakfast. Hope you enjoy this sweet cornbread as much as I do and share it with the ones you Love. Remember what you make with all your heart n soul is made with Lots of Love.

Sweet Buttermilk Cornbread

1/4 cup butter ( melted, slightly cooled )
2 eggs
2 cup buttermilk
1 cup cornmeal
2 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt

Preheat oven to 400 F.

Grease a 9 x 12 inch baking dish.

In a med. bowl mix butter, eggs and buttermilk, set aside

In a large bowl combine cornmeal, all-purpose flour, sugar, baking soda, baking powder and salt.
Add buttermilk mixture to cornmeal mixture blend together, a few lump will remain.
Pour into prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean.

serves 12

Monday, June 29, 2009


YAY!!! for the 4th of July!!! Firework remind us of the heritage of our freedom. When my kids were growing up we went all out for the 4th. Now we have a barbecue and invite the kids and grandchildren over for a big feast. Then they go to the firework display that the city sponsors. I think it's safer and the grandchildren love the huge fireworks that go off in the sky. Wishing everyone a safe and happy 4th of July. Hope you enjoy my version of " Three or More" for this week. Thanks for looking at my blog.



I love a beautiful flower garden. This year I haven't been able to garden, because I had back surgery in May. My husband waters the perennials twice a week, but that's all the care the garden gets. The poor garden looks so sad. All I have is the beautiful flowers on the Internet. Here's some blue flower I found on the net that I thought I would share with you. Thanks for looking it my blog.


Friday, June 26, 2009


These are some of my favorite bracelets. Every time I go to the bead store I tend to buy pink beads. Pink is one of my favorite colors. I make a lot of my own jewelry. This gives the opportunity to make one of a kind pieces. I taught myself and have taught some of my friends. Sharing something you know how to do like beading or cooking is exciting, it does a body good.
Thanks for looking at my blog.


Thursday, June 25, 2009


My grand-daughters love anything with berries and they also love yogurt. Two of their favorites in one dessert, so this is what I make them instead of ice cream. My daughter-in-law doesn't like for me to give the girlies to much sugar. You can substitute any fruit, peaches also make a delicious parfait.

Granola Raspberry Parfait

1 - 1/2 cup low-fat ricotta
1/4 cup low-fat plain yogurt
4 to 5 tablespoons raspberry jam; depending on desired sweetness
( if you substitute another fruit use the jam that the same as the fruit )
1 teaspoon grated orange peel
1 to 1 - 1/4 pounds raspberries
1 - 1/2 cups Granola

Puree ricotta, yogurt and jam in a food processor. Stir in grated orange peel.

Spoon in 2 tablespoons granola into each of the 6" tall parfait glasses. Top with 2 tablespoons of ricotta mixture and a thick layer of raspberries. Repeat with a second layer of granola, ricotta and raspberries.

Serve immediately or refrigerate for up to 6 hours.

Makes 6 servings

Tip: If you don't have parfait glasses, use wine goblets or drinking glasses.


Tips when using eggs

Eggs: Use only large eggs when cooking or baking. One large egg is equivalent to a 1/4 cup liquid. When cooking it will bind your ingredients and add could add a yellow color to your food. When you bake with eggs it will add a golden color and a cake like texture to your baking. To eliminate cholesterol, you can substitute 1/4 cup water or 1/4 cup liquid egg substitute or 2 eggs whites for each egg.


Sunday, June 21, 2009


I experimented with several different kinds of granola from the health food store. The plain granola made a very tasty loaf of bread, but a fruit granola like one with raspberries or apples make a extraordinary breakfast bread.


Granola Date Bread

1 - 1/2 Pound Loaf

1/2 cup granola
3/4 cup buttermilk ( or 3 tablespoons dry buttermilk powder and 3/4 cup water )
1/2 cup water
2 cups bread flour
1 cup whole wheat
1 - 1/2 teaspoons salt
1 - 1/2 tablespoons butter
2 tablespoons honey
1/3 cups chopped dates
1/4 teaspoons baking soda
2 teaspoons active dry yeast

1 Pound Loaf

1/3 cup granola
1/2 cup buttermilk ( or 2 tablespoons dry buttermilk powder and 1/2 cup water )
3/8 cup water
1 cup bread flour
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon butter
1 - 1/2 tablespoons honey
1/4 cup chopped dates
1/4 teaspoon baking soda
1 - 1/2 teaspoons active dry yeast

Place all ingredients in bread maker, select Light Crust setting and press Start.

After the baking cycle ends, remove from pan, place on cake rack and cool 1 hour before slicing.


Thursday, June 18, 2009


I love to make this salad this time of year, because the strawberries and blackberries are so fresh. You can also substitute the strawberries and blackberries for your favorite berries. Remember what you make with your heart n soul is always made with Lots of Love.


Mixed Greens and Berries Salad

6 cups of mixed greens; washed and dried
1 cup sliced strawberries
1 cup blackberries
1 small red onion; sliced thinly
1 cup pecans; chopped
1/2 cup feta cheese, crumbled


2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

In a large salad bowl combine salad ingredients, don't add pecans or the feta cheese.

In a small bowl whisk together all dressing ingredients.

Pour dressing into salad and toss gently sprinkle with pecans and feta cheese.

Serves; 4 to 6

" Cooking and Baking Tips Thursday "

Tips when using salt

Salt: You can omit the salt in recipes if you are on a salt-restricted diet. However when making bread salt affects both the time it takes the dough to rise and the strength of the gluten formed. Your salt-free loaf will rise more rapidly, but not as high, and will a tendency to collapse. You might have to reduce the amount of liquid and yeast slight;y. If the loaf still collapses, use a Rapid Bake setting. Salt substitutes are unsatisfactory.
Avoiding adding the yeast on top of the salt or vice versa. The two don't mix. If your bread making drops the yeast automatically you won't have this problem.


Sunday, June 14, 2009

" Bread of the Week "

I love making my own pizza dough. My grand-daughters really enjoy making donuts with the dough. I just cut small circle with a cookie cutter, fry them until golden brown and put Cinnamon sugar on them. Sometimes we put powder sugar or frost them with chocolate and sprinkles. These are a great family treat that you can making with your kids. Enjoy and have fun together making memories that last a lifetime. remember what you do with your heart n soul is always made with Lots of Love.


Pizza Dough

In your bread machine add,

1 cup bread flour
1 - 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 tablespoons olive oil
1 -1/4 cups warm water
1 tablespoon ( 1 packet ) active dry yeast

After the second kneading remove from bread machine. With your hands lightly oiled stretch dough onto your pizza pan. Add your favorite pizza toppings. Bake at 450 F oven for 15 to 20 minutes or until edges of pizza crust are golden brown.

For doughs lightly flour surface and your rolling pin. Roll out dough to 1/4 inch, cut with a cookie cutter and fry on hot oil. Once they are golden brown roll the donuts in desired topping or allow to cool before frosting.

Friday, June 12, 2009


Preheat oven to 350 F

Grease a 9 x 9 baking dish

In a large bowl combine

1 can condensed cream of potato soup
1/2 cup sour cream
1/4 teaspoon garlic salt

Add and mix well

1/2 cup chopped onion
1 pound hash brown potatoes ( cubed or shredded )
1 cup shredded cheddar cheese

Pour into prepared baking dish and top with

1/2 cup grated Parmesan cheese

Bake uncovered for 1 hour or until potatoes are tender

Yields: 6 to 8 servings

Wednesday, June 10, 2009

" Cooking and Baking Tips Thursday "

Tips when using White Flours

Bread flour is sold in most grocery stores. ( Gold medal package it as " Better for Bread" flour. ) It has a higher gluten content than all-purpose flour. Gluten gives your bread structure and height. Therefore bread flour will produce a higher loaf of bread with a coarser texture and should be used in recipes when indicated.

All-purpose flour ( bleached or unbleached ) is for most rolls, sweet rolls, and specialty breads, as well as for loaves that rise too high with bread flour. Bleached and unbleached all-purpose white flour are refined. Bleached flour has been whited with chlorine. There is no difference in texture or flavor whether you choose bleached or unbleached flour.


Monday, June 8, 2009

Whole Wheat Beer Bread

Like the Basic White Bread Recipe, this is a simple, easy-to-make whole wheat bread. Want a wholesome, high-fiber bread this is the one. What great about this bread is that it only has whole wheat flour, which is unusually. Whole wheat doesn't have enough gluten so you need to add bread flour. But, because of the beer this doesn't need bread flour. It's a moist, evenly textured bread that's good enough to eat plain. I think this is the best whole wheat bread.

Whole Wheat Beer Bread

1 - 1/2 Pound Loaf

1/2 cup milk
1 cup flat beer ( any kind )
3 cups whole wheat flour
3 tablespoons wheat germ
1 teaspoon salt
4 tablespoons butter
1 - 1/2 tablespoons molasses
1 - 1/2 tablespoons honey
2 teaspoons active dry yeast

1 Pound Loaf

1/4 cup milk
5/8 cup flat beer ( any kind )
2 cups whole wheat flour
2 tablespoons wheat germ
1/2 teaspoons salt
3 tablespoons butter
1 tablespoons molasses
1 tablespoons honey
2 teaspoons active dry yeast

Place all ingredients in bread pan, select Light Crust setting, and press Start.
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: Light
MENU SELECTION: Bake ( Light )

Thursday, June 4, 2009

" Cooking and Baking Tips Thursday "

Tip: As any good cook or baker will tell you, the first secret is using the best and freshest possible ingredients. The same is true for bread. This doesn't mean you need to buy the most expensive, I buy what I can afford. Always look at the expiration date on you ingredients. The most important is your yeast. if it's expired it won't proof and your bread won't rise.


Monday, June 1, 2009


This a a very basic recipe for white bread and probably similar to the one that comes with most bread machines. It's a great place to start. The ingredients are readily available.


1 - 1/2 POUND LOAF

1/2 cup plus 2 tablespoons water
5/8 cup milk
3 cups bread flour
1 - 1/2 teaspoons salt
1 - 1/2 tablespoons butter
3 tablespoons sugar
2 teaspoons active yeast


1/2 cup water
3/8 cup milk
2 cups bread flour
1 teaspoons salt
1 tablespoon butter
2 tablespoon sugar
1 - 1/2 teaspoons active yeast
Place all ingredients in bread pan and press start.

After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing

CRUST: Regular