This is a wonderful addition to your Thanksgiving Menu!
1 cup sugar
3 cups flour
3/4 cup shortening
1 cup molasses
1 cup hot coffee
1 teaspoon baking soda that has been mixed with 1/ 8 tsp white vinegar
2 unbaked pie shells (store-bought works well)
Preheat oven to 325 Degrees F.
With an electric mixer mix together, sugar, flour and shortening…in a separate bowl mix together by hand molasses, coffee and baking soda/vinegar mixture.
Prepare two deep pie pans with the prepared pie shells, pour in mixtures alternating each time starting and with ending with the dry mixture. Bake at 325 Degrees F for 1/2 hour or until knife comes out clean.
Maine is always on my mind but it has been present even more so these past days. One because they just got a good bit of snow and two because my son wrote a nice paper on his adventures there for school. Each summer we leave the mountains of Pennsylvania and head to rocky Mid-Coast Maine. Here are just a few photos of our adventures. I will post more from time to time.
I live in the Pocono Mountains and I love it here. During the week my husband heads to work and my three older children are at school. I hang out with my two year old daughter Lula and Bernese Mountain Dog (puppy) Coco. We have many adventures. If we are not outdoors exploring we are inside creating and having fun. Many times cooking and trying out new recipes. Have a peek inside my world:)
Lula having fun playing Peek-A-Boo
Coco on my front porch
Lula looking for animals:)
Lula loved this guy
Coco’s first winter!
Catch me Mama!
Coco on watch!
Lula joining me on the front porch in the morning as I enjoy a cup of coffee and she says”cheese”!
Coco in our back yard
Best buddies in the kitchen while Mama cooks
Patiently awaiting a treat!
Lula sneaking Kale Chips!
Lula having some deep thoughts
- 1 pound large elbow macaroni or your favorite pasta for Mac and Cheese
- 1 quart whole milk
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups Gruyere, grated
- 2 cups extra-sharp aged Cheddar, grated
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- Panko Bread Crumbs, for topping
Preheat oven to 400 degrees.
Cook pasta according to package directions. Drain well.
Meanwhile, heat the milk on in a small saucepan, do not to boil it. Melt the butter in a large pot and add the flour. Whisk over low heat for 2 minutes, stirring constantly. While whisking, add the hot milk and bring to a boil, cooking until thickened and smooth. Off the heat, add the Gruyere, cheddar, salt, pepper, and nutmeg. Stir and fold in to the cooked macaroni. Pour into a baking dish that has been sprayed with cooking spray. Top with panko bread crumbs. Bake for 40 to 45 minutes, or until the sauce is bubbly and the macaroni is evenly browned on the top.
I am just settling in now after driving home from Cheer and Karate. I absolutely adore the moment when my children walk out and see me and they tell me about what they accomplished. A new technique they learned, a pain they felt. How Shihan was proud. How Coach was tough. The stories, the excitement. That being in the moment and absolute feeling of being alive. I see it in their faces…I feel their appreciation. Their telling without saying. Thanks for taking the time to ask me how it was, for driving me back and forth, for going without so we can have this experience. Thanks Mom!
I can not take credit for this recipe and I am not sure who I first got it from..all I know is that it is really yummy!
16-18 unbaked frozen dinner rolls- I use the Rhodes white dinner rolls in freezer section
1 (3 ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while it’s rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8-10 hours.
Preheat oven to 350 Degrees F. Bake in oven for 30 minutes. Remove from oven and allow to cool for 5 minutes. Turn pan over onto serving platter to remove. Serve by pulling apart chunks with forks.
I love being outside as often as possible regardless of the weather, my children are the same. I have found that when I need a new perspective on things or to clear my head the choice is clear. Go outside. I am lucky enought to live in an area that is filled with natures bounty. The list of things to do is endless…hiking, skiing, fishing, kayaking, rock climbing.
I am also lucky enough to have a core group of friends that enjoy the outdoors as much as I do. We are raising our children to get out and explore because you never know what you might find.
There are days that I probably should stay home and clean more, or wash the ever building stack of laundry. But, there are only so many days in the year that are filled with brilliant color and grand fortune to be discovered…
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2 cups all-purpose flour
2 tsp salt, divided
1 tsp baking powder
3/4 cup cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 1/4 cup milk, divided
2 tsp vanilla extract, divided
1 lb powdered sugar
3/4 cup butter-flavored shortening
1 tsp almond extract
Sift together flour, one teaspoon salt, baking powder, baking soda, cocoa and sugar. Add oil, coffee and one cup milk. Mix at medium speed for two minutes. Add eggs and one teaspoon vanilla; beat for two minutes. Pour into 2 greased and floured 9″ cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool at least 15 minutes before removing from pans. For Icing: In a large mixing mixing bowl, beat together powdered sugar, shortening, almond extraxt, remaining salt, milk, vanilla for 5 minutes.