Green Smoothie

...Hi Everybody! Sorry for the lack of post lately…been having a bad time of it with my internet access 😦 hopefully things will be back to normal soon, but until then – enjoy this smoothie recipe! 🙂

Refreshing and totally yummy – all while being healthy for you! Just don’t freak out at the strange green color…you’ll get used to it! lol

Ingredients:

  • 1 whole Kiwi, Peeled And Sliced
  • 1 whole Ripe Mango, Chopped And Frozen
  • 1-½ cup Lifeway Coconut Chia Kefir (or Almond Milk Or Greek Yogurt)
  • ½ whole Frozen Banana, Sliced
  • 1-½ cup Fresh Spinach

Directions:

Blend all ingredients in a blender (i use a Magic Bullet) until smooth and then serve immediately.

Optional extras to add: Chia seeds, Coconut, or Protein Powder.

Bon Appètit!

The Perfect Chocolate Chip Muffin

These muffins are delightfully scrumptious…perfect for a chocolaty treat without much guilt! 😉
Bon Appetit!

Edibles and Travels

Now I know that I usually try and find and make recipes that are just a little bit different, recipes that have a certain je ne sais quoin (lovely French followers – right spelling? Hope so!)

However, no good food blog is complete without a chocolate muffin recipe. Over the past few years, before I even had this blog, chocolate muffins were my favourite things to make. They were yummy and easy – the perfect combination for a foodie-in-training!

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Yet, they were never special. They were never just right. They were often too spongy, too dry or too doughy. I could never find the right recipe to make the perfect chocolate chip muffin. Until today.

My friends, prepare to be amazed at this absolutely scrumptious recipe I found on this lovely blog – Kirbie Cravings. However, the recipe on this site wasn’t complete in my eyes (or more appropriately, my…

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Yorkshire Teacakes

https://sweetsixteenscountrykitchen.files.wordpress.com/2013/03/teacakes01framed.jpg

 Happy Easter Everybody! 
Yorkshire Teacakes are on the list of my “favorite things” so i thought I’d let you in on the recipe, so you can enjoy them too!  These fruit-filled tea-time treats are thought to be a refinement of the original medieval Manchét or “handbread” – a hand-shaped loaf made without a pan.  Serve them split & buttered, either warm from the oven or toasted.

Ingredients:

  • 1 & 1/4  cups Milk (plus extra for glazing)
  • 4 cups Flour
  • 1 teaspoon Salt
  • 3 tablespoons Sugar
  • 3 tablespoons Butter
  • 1 teaspoon rapid-rise Yeast
  • 1/4 cup Currants
  • 1/3 cup Raisins

Directions:

  1. Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients.
  2. Sprinkle the flour over, ensuring that it covers the milk completely. Add the salt, sugar and butter, placing them in separate corners of the bread machine pan. Make a shallow indention in the center of the flour (but do not go down as far as the liquid) and add the yeast.
  3. Set the bread Machine to the dough setting; use basic raisin dough setting (if available). Press Start. Add the currents and golden raisins when the machine beeps. If your machine does not have this facility, simply add the dried fruits 5 minutes before the end of the kneading period ends.
  4. Lightly grease two baking sheets. When the dough cycle has finished, remove the dough from the machine & place it on a lightly floured surface. Punch it down gently.
  5. Divide the dough into eight or ten portions, (depending on how large you like your Yorkshire Teacakes) and shape into balls. Flatten out each ball into a disk about 1/2 inch thick.
  6. Place the disks on the prepared baking sheets, about 1 inch apart. Cover them with oiled plastic wrap & set aside in a warm place for 30-45 minutes, or until they are almost doubled in size. Meanwhile, preheat your oven to 400 degrees(F)
  7. Bush the tops of each teacake with milk, then bake for 15-18 minutes, or until golden. Place onto a wire rack to cool slightly.
  8. To serve, split open while still warm & spread with butter, or let the teacakes cool, then split and toast them before adding butter. 

Cooks Tip: If you forget to add the fruit when making the dough, don’t worry. Just knead it in when you punch down the dough before shaping it.

Happy Baking & Bon Appétit!

Recipe from the book: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter

Banana Bread/Cake

This is a tasty, cake-like, bread recipe. A wonderful way to use up bananas that have gone-by, actually old bananas are the best for this recipe. Enjoy!

“When I started counting my blessings, my whole life turned around.” ~Willie Nelson

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.”~Melodie Beattie

Rye bread with banana and honey  Stock Photo - 8946235

Banana Bread/Cake

-Preheat oven 350 degrees

-Grease and flour pan

  • 2/3 cup shortening
  • 2 1/2 cups flour
  • 1 2/3 cup sugar
  • 1 1/4 tsp. Baking Powder
  • 1 tsp. salt
  • 1 tsp. Baking Soda
  • 1 1/4 cups Bananas mashed (3 bananas)
  • 2/3 cup Buttermilk (add 1 scant Tablespoon vinegar to 2/3 cup regular milk if you don have buttermilk)
  • 2 Eggs
  • 1 tsp. Vanilla

-Mix wet and dry ingredients separately then mix together add mashed bananas last

-Makes 2 loaves

Other ideas…

-Bake Muffins- 20 minutes

-9×13 cake- 30 minutes (can be frosted and served as cake)

– Bread 30-35 minutes

– Bunt pan 45 minutes this is a good way to do it, it still cuts like bread but you only have 1 pan to wash!) 🙂

*picture from: http://www.123rf.com/photo_8946235_rye-bread-with-banana-and-honey.html

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

  • 1 cup Milk
  • 1 Egg
  • 4-1/2 cups Flour
  • 1/2 teaspoon Salt
  • 6 tablespoons Sugar
  • 1/4 cup Butter, Softened
  • 1 teaspoon rapid-rise dry Yeast

For the Filling:

  • 2 tablespoons Butter, melted
  • 2/3 cups golden Raisins
  • 3 tablespoons Orange Peel, finely chopped or shredded
  • 2 tablespoons Currants
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Apple Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves

For the Glaze:

  • 1/4 cup Sugar
  • 4 tablespoons Water
  • 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *

Ham, Broccoli and Cheese Quiche

Welcome~

“Though no-one can go back and make a brand new start, anyone can start from now and make a brand new end.” ~ Author unknown

This is one of my favorite breakfast meals, you can substitute in other meat options or veggies, depending on what your in the mood for. 🙂

Enjoy!

Broccoli Ham Quiche Recipe

Ham, Broccoli and Cheese Quiche

  • 1 cup half and half
  • 5 lg. eggs- beaten
  • 1/2 tsp. dry mustard
  • 1/4 tsp. pepper
  • 1 cup cubed ham
  • 1 1/2 cups Cheddar cheese (shredded)
  • 1 cup. broccoli -blanched and chopped.
  • 1 small onion -finely chopped
  • 9″ pie crust

To make filling, combine half and half, eggs, mustard and pepper, set aside. Layer ham, cheese, broccoli and onion into pie crust. Pour egg mixture over ham layers and bake 45-50 minutes @ 350 degrees. When knife inserted comes out clean remove from oven and let cool 5 minutes before slicing.

*picture from: http://www.tasteofhome.com/Recipes/Broccoli-Ham-Quiche

Raised Waffles

Welcome~

“What is the difference between an obstacle and an opportunity? Our attitude toward it. Every opportunity has a difficulty, and every difficulty has an opportunity.” ~J. Sidlow Baxter

For ever since I can remember, this has been a favorite birthday breakfast for us . 🙂

Enjoy!

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Raised Waffles

In a large mixing bowl combine:

  • 1/2 cup lukewarm water
  • 1 pkg. yeast

Let stand 5 minutes.

  • 2 cups lukewarm milk
  • 1/2 cup butter (melted)
  • 1 tsp. salt
  • 1 tsp. sugar

Add to yeast mixture

Beat in 2 cups of flour. Cover bowl and let stand overnight or at least 8 hrs. (not in refrigerator). When time to cook at 2 eggs and pinch of baking soda – Beat well. Batter will bee thin – Makes 6 large waffles or more.

(I double recipe using 1/2 cup oil and 1/2 cup butter.)

Picture from:http://www.seriouseats.com/recipes/2009/02/sunday-brunch-the-greatest-waffle-recipe-ever.html

Cinnamon Rolls (recipe without yeast)

Welcome to Sweet 16’s Country Kitchen!

“To be free is to put justice, truth and service to others over and above our personal gain or our need for recognition, power, honor and success. When we cling to personal power and success, when we are afraid of loosing social status, then we are in some way denying our humanity; we become slaves to our own needs, we are not free.” ~Jean Vanier
 
“The greatest of all miracles is that we need not be tomorrow what we are today, but we can improve if we make use of the potential implanted in us by God.” ~Rabbi Samuel M. Silver

On this cool and misty day, I was in the mood to make something warm and special for a mid-morning delight. I wasn’t sure what to make until the  thought of cinnamon buns came to mind, so I found this recipe online and quickly decided to make it!: http://www.momswhothink.com/bread-recipes/cinnamon-roll-recipe.html   It is really a delicious recipe and became a new favorite, especially of my younger siblings! 🙂

Enjoy!

Cinnamon Rolls

Ingredients:

Rolls:

  • 2 1/2 cups all purpose flour, plus extra for the counter
  • 2 TBSP white granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups buttermilk
  • 6 TBSP. unsalted butter, melted

Cinnamon Filling:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 3 tsp. cinnamon
  • 1/8 tsp. salt
  • 1 TBSP. unsalted butter, melted

Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 3 cups confectioner’s sugar
  • 1 TBSP. milk

*To make frosting, mix all ingredients until smooth.

Directions:

  1. Preheat the oven to 425 degrees. Generously coat a 9×13″ cake pan and a wire cooling rack with vegetable oil spray.
  2. Make the filling: Combine together the brown sugar, granulated white sugar, cinnamon, salt and the 1 TBSP. melted butter until the mixture resembles wet sand.
  3. Make the dough: In a large bowl, whisk together the flour; 2 TBSP. white granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk and 2 TBSP. of the melted butter together.
  5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.
  6. Turn the dough out onto a generously floured counter and kneed until smooth, about 1 minute.
  7. Press the dough out into a 9 by 12 inch rectangle using your hands (or a rolling pin).
  8. Brush the dough with 2 TBSP. melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. press the filling firmly into the dough.
  9. Loosen the dough from the counter using a bench scraper or metal spatula.
  10. Starting at a long side, roll the dough, pressing lightly, to form  tight log.
  11. Pinch the seam to seal. Slice the dough into 8 even pieces.
  12. Place the slices in the greased pan.
  13. Brush with the remaining 2 TBSP. melted butter. Bake until the edges are golden brown, 20-25 minutes.
  14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese frosting. Prepare the frosting while rolls are cooling.

NY-Style Crumb Cake

New York-Style Crumb Cake
(Source: Cook’s Illustrated, May 2007)

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Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. If you can’t  find buttermilk, you can substitute an equal amount of plain, low-fat yogurt. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.   

  [Serves 8-10]

Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

1. FOR THE TOPPING: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. FOR THE CAKE: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

Old Fashioned Apple Crisp

My how time fly’s, it has been quite a while since I have posted anything. 

“Worry is wasting today’s  time to clutter up tomorrow’s opportunities with yesterdays troubles…. “Therefore, do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.” ~Matthew 6:34

This is my Aunt’s delicious apple crisp recipe. She is a wonderful cook! Thank you Aunt Caroline for sharing this delightful recipe with us!

Enjoy!

Old Fashioned Apple Crisp

  • 12-14 Macintosh Apples (or Granny Smith if you like it more tart)
  • Grated zest 1 orange
  • Grated zest 1 lemon
  • 2 TBSP. fresh orange juice
  • 2 TBSP. fresh lemon juice
  • 1/2 cup sugar
  • 1 tsp. ground nutmeg
  • 2 tsp. cinnamon

Topping:

  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 tsp. salt
  • 1 cup oatmeal
  • 1/2 lb. cold, unsalted butter (diced)

Preheat over to 350 degrees. Peel, core, cut apples into large wedges -Combine apples with zests, juices, sugar and spices. Pour into greased 9x13x2″ pan.

Topping: Combine flour, sugars, salt, oatmeal, and cold butter with electric mixer on low speed until crumbly and butter is the size of peas. Scatter over apples. Place crisp on sheet pan. Bake 1 hour or until top is brown  and apples are bubbly. Serve warm.

  • 10 servings


Blueberry Buckle

With the bright sunshine surrounding, I can’t help but feel joyful today. Yet, in the times when we are discouraged, and the clouds in life seem to block out all hope of the sun ever escaping again, God comes in and changes everything. We are filled with encouragement and deep joy that can only come from his unfailing love.

“May you be blessed with Joys deeper than any sadness, Gratitude happier than any regrets, Hopes brighter than the shadows of any discouragement, and the Vitality to make of everyday what God on Christmas Day made for all days.”~Dr. Lewis Smedes

This is a wonderful, breakfast delight, especially with a good cup of coffee. 🙂

Enjoy!

Blueberry Buckle

  • 8 TBSP. butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 4 cups blueberries
  • 4 cups flour
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 cup milk

Topping:

  • 1 cup sugar
  • 2/3 cup flour
  • 1 tsp. cinnamon
  • 1 cup oatmeal
  • 1/2 cup butter (softened)

Cream butter and sugar~add eggs and beat well. Sift together flour, baking powder and salt, alternately with milk. Beat until smooth; fold in berries. Spread batter in greased 9×13″ pan. Make topping and sprinkle on top of batter. Bake @375 degrees 35-40 minutes.

Enjoy!

Hempt Family’s Lepana

Hi!

“Great opportunities to help others seldom come, but small ones surround us every day.” ~Sally Koch

This is another family favorite, handed down for generations! I believe the first time I made it, is when my Grandpa Curt came to visit us one year. It is a recipe that has been in his family for years. So what is Lepana? It’s a Hungarian, breakfast bread. Lepana goes great with eggs, especially omelets. 🙂

Enjoy!

Lepena Bread

  • 6+ cups flour
  • 1 tsp. salt
  • 2-3 cups warm water (make sure it isn’t hot!)
  • 2 TBSP. yeast
  • 2 tsp. sugar
  • butter
  • additional salt

Whisk yeast and sugar in water, until yeast is mixed in well with no clumps. Let sit 10 minutes. Mix with flour and salt (you can add additional flour or water if necessary). Stretch, knead it for about 20 minutes. Sit in bowl overnight, covered with towel.

In the morning, punch down dough spread and roll out on two 9×13″ cookie sheets. Lightly slash the top with a knife (not too much, be careful, you don’t want it to cut through to the pan.) Bake @400 degrees for 15-20 minutes or until golden brown on top. Once it comes out of the oven spread butter and salt (amount as desired) over top, cut/pull apart in to pieces. Best when warm.

Orange Cranberry Scones

Hello again!

“Hope is like the sun, which, as we journey toward it, casts the shadow of our burden behind us.” ~Samuel Smiles

Are you craving something yummy for breakfast to go with your morning tea or coffee? Try these scones and if you desire something extra special add some chocolate chips to this recipe. 🙂 

Enjoy!

Orange Cranberry Scones

  • 3 1/4 cups flour
  • 6 TBSP sugar
  • 4 tsp. baking powder
  • 4 tsp. grated orange peel
  • 2/3 cup butter
  • 1 cup dried cranberries (optional, if you are like me and love chocolate you can replace it with chocolate chips or just do both!)
  • 2 eggs slightly beaten
  • 8-12 TBSP half&half or milk

Preheat oven to 400 degrees.

In a medium bowl combine: flour, sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in cranberries and/or chocolate chips, 1 egg. enough milk until moistened. Turn dough lightly floured surface- kneed lightly 10x roll into two 9″ circles. Cut into 12 wedges (round cake pan). Place 1″ apart on stoneware or cookie sheet, brush with beaten egg. Bake 10-12 minutes or until golden brown.

Warm orange marmalade with little water and brush over scones while they are still warm (optional). I like to use a confectionery sugar glaze with a touch of milk and orange extract with some grated orange peel (amount as desired) and spread over top.

Granola Bars

Good afternoon! What a beautiful day that the Lord has made, let us rejoice and be glad in it!

“God still draws near to us in the ordinary, commonplace, everyday experiences and places…He comes in surprising ways” ~ Henry Gariepy

We love this recipe, it comes in so handy when going on long road trips. Its a satisfying, tasty snack.

Enjoy!

Granola Bars

Melt together in sauce pan:

  • 2 cups brown rice syrup
  • 1/4 cups butter
  • 1/2 cup Peanut butter
  • 1/4 cup honey (optional)

Mix and stir wet ingredient into this:

  • 9 1/2 cups rice krispies
  • 5 cups oats
  • 1 cup peanuts
  • 1 cup coconut
  • 1 cup crushed graham crackers
  • 2 cups chocolate chips
  • dried cranberries (optional)
  • Chia seeds (optional) for extra nutrition and energy

Press firmly into large cookie sheet and small one. Cut into desired bar size. 🙂

Cranberry Cake

So glad you were able to stop by today. My hopes are that you will enjoy your visit and feel encouraged and inspired when you leave.:)

“When we take time to notice the simple things in life, we never lack for encouragement. We discover we are surrounded by a limitless hope that’s just wearing everyday clothes.” ~Wendy Moore

This is a light, berry cake and is refreshing with a scoop of vanilla ice cream.

Enjoy!

Cranberry Cake

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened
  • 1 tsp. Almond extract
  • 2 cups all purpose flour
  • 2 1/2 cups fresh or frozen (thawed) cranberries
  • 2/3 cup chopped pecans
  • whipped cream (optional)

In mixing bowl, beat eggs with sugar until slightly thickened and light in color, or about 5 minutes. Add butter and extract; beat 2 minutes. Stir in flour just until combined. Stir in cranberries and pecans, spread in greased 9×13″ pan.

Bake @350 degrees for 45-50 minutes, or until tested done.

  • 16-20 servings (Enjoy!) 🙂