Tag Archive: Flour

Amish Cinnamon Bread

Amish Ciinamon Bread

Amish Ciinamon Bread

Amish Cinnamon Bread
Recipe Type: Breads
Cuisine: Amish
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 2 loaves
No kneading, you just mix it up and bake it . It tastes very much like coffeecake.
  • Batter:
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
  • 4 cups flour
  • 2 teaspoons baking soda
  • Cinnamon/sugar mixture:
  • 2/3 cups sugar
  • 2 teaspoons cinnamon
  1. Cream together butter, 2 cups of sugar, and eggs.
  2. Add milk, flour, and baking soda.
  3. Put 1/2 of batter (or a little less) into 2 greased loaf pans (1/4 in each pan).
  4. Mix in separate bowl the 2/3 c sugar and cinnamon.
  5. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.
  6. Add remaining batter to pans; sprinkle with last of cinnamon topping.
  7. Swirl with a knife.
  8. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
  9. Cool in pan for 20 minutes before removing from pan.
  10. Yields 2 loaves






Homemade Quick Mixes

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Make the master quick mix and store. Then when you want to mix biscuits or whatever just add the remaining ingredients. It’s a great time saver!

All Purpose Quick Mix

5 lbs. Flour
4 c. Dry milk
2 T. Salt
1 T. Baking Soda
1/2 c. Baking Powder
5 c. Lard
Fills a 1 gallon glass jar.

To make Biscuits
3 c. Quick Mix
3/4 c. Water
Bake 400, 10-12 min.

To make Shortcakes
Add 2 T. sugar to above recipe.
Bake the same as Biscuits.

To make Coffee Cake
3 c. Quick Mix
1/3 c. Sugar
1 Egg.
1 c. Water
1 t. Vanilla
1/2 c. Sour Cream

1 c. Flour
1/2 c. Butter
1 c. Brown Sugar
2 t. Cinnamon
Mix dry ingredients, cut in butter, layer: cake batter, filling, cake batter, filling

Bake 350, 8×8 pan, 30-40 min.

To make Cinnamon Roll Biscuits
4 1/2 c. Quick Mix
1-1/3 c. Milk
2 T. Butter
1/4 c. Brown Sugar
2 T. Cinnamon
Mix, roll out into a rectangle, butter, sift on top butter sugar and cinnamon. Glaze when cooled.
1 -1/2 c. Powdered Sugar
2 or 3 T. Milk
Bake 400 for 10-15 min.

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Pancake Mix

8 c. Flour
2 c. Dry Milk
1/2 c. Sugar
4 T. Baking Powder
1-1/2 T. Baking Soda
1 T. Kosher Salt

To make Pancakes:
2 c. Quick Mix
2 c. Buttermilk or Water
2 Eggs separated
4 T. melted Butter

Mix the egg white with the milk, and the yolks with the butter.
Add mix to yolk mixture, then add whites mixture.
Rest a few minutes.
Griddle at 350, Hold in oven at 200, covered with a towel.

To make Waffles:
2-1/2 c. Quick Mix
2 c. Water
3 Eggs
1/4 c. Butter melted

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Corn Bread Mix

7 c. Flour
5 c. Cornmeal
2 c. Sugar
3 c. Dry Milk
3/4 c. Baking Powder

To make Corn Bread or Muffins
1-1/4 c. Quick Mix
1 Egg
1/2 c. Buttermilk
2 T. Butter melted
Bake 350, 8X8 pan 20 min, for higher bread double recipe and bake for 40 min.

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Brownie Mix
4 c. Sugar
4 c. Brown Sugar
5 c. Cocoa Powder
2 c. Flour
2 t. Salt

To make Brownies
4 Eggs Beaten
3-1/2 c. Quick Mix
2 t. Vanilla
8 oz. Butter melted
Bake 300, 8X8 Buttered/parchment lined pan, 45 min.

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Tortilla Mix

16 c. Flour
2 T. Baking Powder
2 T. Salt
1/2 c. Lard

To make Tortillas
2 c. Quick Mix
1 c. Water
Mix, divide into 15 little balls, cover and rest 10-15 minute.
Roll out as thin as you can, thinner the better. Fry on dry hot 350 griddle 2 min. each side.






Chocolate Chip Lava Cookies

Recipe & Photo Courtesy of CenterCutCook.com

Recipe & Photo Courtesy of CenterCutCook.com

Chocolate Chip Lava Cookies
Recipe Type: Cookies
Author: CenterCutCook.com
Prep time:
Cook time:
Total time:
Serves: 10 – 12 cookies
  • 1/2 cup butter, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tablespoon vanilla extract
  • 1 and 3/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup milk chocolate chips
  • 1/2 cup hot fudge, room temp
  1. Pre-heat your oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
  2. With your mixer, cream together butter, brown sugar, and granulated sugar and mix until light and fluffy.
  3. Add in egg and vanilla and mix well.
  4. In a large bowl sift together flour, salt, and baking soda. Slowly add the dry ingredients into the wet and mix well.
  5. Fold in milk chocolate chips.
  6. Flatten a heaping tablespoon of cookie dough to fit in each muffin cup. I used a 1 tablespoon cookie dough scoop to help with the process. You will start by making 10 cookies.
  7. Use your finger to make a small indentation for the hot fudge. Place the (room temp.) hot fudge in a ziplock bag, snip the corner, and pipe about a tablespoon of hot fudge in the center of each cookie.
  8. To make the top portion of the cookie, repeat the process as you did to create the bottom by measuring a heaping tablespoon of cookie dough and flattening it to fit in the muffin cup.
  9. Place the flattened cookie dough on top of the fudge, and carefully press the cookie dough layers together. If you’ve made all 10 cookies and you have leftover dough, you can make additional cookies. Start with 10 to be on the safe-side so that you know you have enough cookie dough.
  10. Bake for 15-20 minutes, or until the edges start to brown. Run a knife around each cookie after it comes out of the oven to ensure the sides aren’t sticking to the pan. Allow the cookie cups to cool completely before removing them from the pan.
  11. Right before serving, heat the cookies for 15-20 seconds in the microwave so that the centers will be all gooey and melted. Top with ice cream, and additional hot fudge if you wish


Mashed Potato Bread


Mashed Potato Bread
Recipe Type: Breads
Cuisine: American
Author: Victrocious
Prep time:
Cook time:
Total time:
Serves: 2 loaves
I love the smell and taste of freshly baked bread. Being thick and moist, it tasted nothing like the grocery store rolls. Fortunately for all of us, potato breads are easy to make. For this recipe, you can use leftover mashed potatoes or mix up a cup’s worth of instant mashed potatoes. This easy potato bread recipe makes 2 loaves – one to eat now and one to freeze for later.
  • 1 cup mashed potatoes
  • 2 eggs, beaten
  • 1/2 cup butter, soft
  • 1/2 cup sugar
  • 1 tsp salt
  • 2-1/4 tsp (1 pkg) active dry yeast
  • 1/2 cup warm water
  • 5 cups bread flour, about
  1. In large bowl, mix together the mashed potatoes, eggs, and butter.
  2. Stir in sugar, salt, yeast, and warm water.
  3. Mix in enough flour to make a dough that can be kneaded by hand.
  4. Turn dough out onto floured board and knead it until smooth and elastic.
  5. Put dough in a greased bowl. Flip dough over inside bowl so that the dough top is also lightly greased. Cover and let rise for 1 to 2 hours, until double in bulk.
  6. Punch down dough. Turn out onto lightly floured board and briefly knead out bubbles.
  7. Divide dough in half and shape into two loaves.
  8. Place loaves in two greased 8x4x2-inch bread pans. Cover and let rise a second time for 40 minutes or until doubled.
  9. Bake at 375 degrees F for 40 minutes or until bread sounds hollow when the top is tapped on.
  10. Remove from loaf pans and let cool.
  11. To freeze, let loaves cool completely before bagging and freezing.
Serving size: 1 slice Calories: 85 Fat: 1 Saturated fat: 0 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 15 Sugar: 4 Sodium: 12 Fiber: 2 Protein: 4 Cholesterol: 0
I put all the ingredients in my bread machine and selected the “dough” setting. 1-1/2 hours later I removed the dough from the machine, divided it into 2 loaf pans, covered and let it rise 40 minutes per instructions. Then I completed the process by baking the loaves in the oven 375 degrees F for 40 minutes. It turned out great! [br][br]This makes perfect french toast for the morning after 🙂



Omelette Cake

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My daughters gave me the idea for this post. One said that Julia Childs had a great recipe for Omelette Cake and she wanted to try it. I Googled the idea but didn’t find Julia’s recipe. I choose this delicious one that I did find. As Julia would say, “Bon appetit!”

Time to prepare:
35 mins
Time to cook:
35 mins
Ingredients (Omelettes)

  • 10  eggs
  • 1/4 cup (60 mL) water
  • 1/4 tsp (1.25 mL) hot pepper sauce

Ingredients (Cheese Sauce)

  • 3 tbsp (45 mL) butter
  • 3 tbsp (45 mL) all-purpose flour
  • 1 1/2 cup (375 mL) milk (1%)
  • 1/4 tsp (1.25 mL)  salt
  • 1/8 tsp (0.5 mL) pepper
  • 1 1/2 cup (375 mL) shredded aged Cheddar cheese, divided

Ingredients (Filling)

  • 2pkgs (300 g each) frozen spinach, thawed
  • 1 tsp (5 mL) vegetable oil
  • 1small onion, finely chopped
Instructions (Omelettes)

  • Whisk eggs, water and hot sauce in medium bowl. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Pour one-fifth of egg mixture (about 1/2 cup/125 mL) into skillet. Cook until set, about 2 minutes. Slide omelette onto plate. Repeat to make four more omelettes.

Instructions (Cheese sauce)

  • Melt butter in medium saucepan over medium heat. Add flour; cook and stir for 1 minute. Add milk; cook and stir until mixture thickens. Reduce heat and simmer for 2 minutes, stirring occasionally. Stir in 1 cup (250 mL) cheese until smooth. Remove from heat.

Instructions (Filling)

  • STEP 1 Preheat oven to 375°F (190°C).
  • STEP 2 Press spinach well in colander to squeeze out any water. Melt butter in large skillet over medium heat. Add onion; cook, stirring frequently, for 3 minutes. Add spinach; cook until liquid is evaporated. Stir in 1 cup (250 mL) of cheese sauce.
  • STEP 3 Spray 9-inch (23 cm) springform pan with cooking spray. Place one omelette in pan. Alternate four layers of spinach filling and omelette, ending with omelette on top. Top with remaining sauce and cheese. Omelette cake can be baked at this point or covered and refrigerated for a few hours or overnight.
  • STEP 4 When ready to bake, place pan on baking sheet. Bake, uncovered, in preheated 375°F (190°C) oven, until heated through and top is golden, 35 to 45 minutes. Cover and let stand for 10 minutes.
  • STEP 5 Remove sides of pan. Cut into wedges to serve.