~ Nutty Cinnamon Apple Pie Bread ~

Ingredients: 1/2 cup butter, (not margarine) softened * 1/2 cup granulated sugar * 1/2 cup packed brown sugar * 1/3 cup buttermilk * 2 teaspoons baking powder * 2 eggs * 1 teaspoon vanilla extract * 2 cups all purpose flour * 1/2 teaspoon apple pie spice * 1/2 teaspoon salt * 2 cups peeled apples, diced * 3/4 cup pecans, chopped

Directions: Preheat oven to 350 degrees. Grease the bottom and sides of a 9x5x3 inch loaf pan. If using a glass loaf pan bake 25 degrees lower. In a large bowl beat the butter and sugars together until combined. Add the buttermilk and baking powder; and beat until combined. Add eggs and vanilla; and beat until combined. Add flour, apple pie spice and salt; beat until combined. Toss the apples and nuts in a bit of flour before adding to the batter. By hand stir in the nuts and apples. Spoon batter into prepared pan and spread evenly. Prepare the streusel topping (below) and sprinkle over the batter. Bake for 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool bread in pan on a wire rack for 10 minutes. Remove from pan and cool completely. Wrap and store overnight before slicing.

~~~ Streusel - Nut Topping ~~~

Ingredients: 1/4 cup packed brown sugar * 1/2 teaspoon cinnamon * 3 tablespoons flour * 2 tablespoons butter, softened * 1/3 cup walnuts or pecans, chopped

Directions: In a small bowl combine the brown sugar, cinnamon and flour. Using a pastry blender or fork cut in the butter until it resembles coarse crumbs. Stir in walnuts or pecans.

Nothing left to do now but ... Enjoy! ~ Chef ~

~ Amish White Bread ~

Ingredients: 2 cups warm water (110 degrees F/45 degrees C) * 2/3 cup white sugar * 1 1/2 tablespoons active dry yeast * 1 1/2 teaspoons salt * 1/4 cup vegetable oil * 6 cups bread flour

Directions: In a large bowl, dissolve the sugar in warm water then stir in the yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes. ~ Chef ~

~ Hello, Just Wondering ... ~

Is there ... If so ...

What's In Your Omelet?

~ Chef ~

~ Homemade Almond Joy Bars ~

Ingredients: 5 oz - sweetened condensed milk * 1 - stick butter (1/2 cup), not margarine (softened) * 1 - tsp vanilla extract * 2 - cups powdered sugar * 1 - 14 oz bag sweetened flaked Coconut * 1 - 24 oz milk chocolate almond bark or dark chocolate chips * 1 - cup whole dry roasted almonds

Directions: Blend the sweetened condensed milk, butter and vanilla extract. Add the powdered sugar a little at a time, stirring until smooth. Stir in the coconut, the mixture should be firm. Pat firmly into a 9 x 13 x 2 inch pan. Chill in the fridge until very firm. While the mixture chills go ahead and dry roast the almonds. Spread the almonds in an un greased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to ensure even browning. Almonds will continue to roast slightly after removing them from the oven. Now in a double boiler over hot, not boiling, water melt the chocolate chips or milk chocolate almond bark, stirring often. When completely melted set aside. Remove the coconut mixture from the refrigerator and cut into 1 x 2 inch squares. Place 2 whole almonds on top of each square. Use a fork to dip each bar into the melted chocolate mixture. Tap fork gently against the side of the bowl to remove any excess chocolate. Lay the squares on waxed paper after dipping until firm. Great Valentine's Day idea! ~ Chef ~

~o~ Charleston Cheese Dip ~o~

Ingredients: 1/2 cup Mayonnaise * 1 - 8 oz package Cream Cheese, softened * 1 cup grated Sharp Cheddar Cheese * 1/2 cup grated Monterey Jack Cheese * 2 green onions, finely chopped * Dash of Cayenne Pepper * 8 Ritz Crackers, crushed * 8 slices of Bacon, cooked and crumbled
Directions: Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish. Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers. Great for Super Bowl weekend. ~ Chef ~

~ Despite what Phil says ... ~

Even though Phil says we have 6 more weeks of winter ...

don't forget turnips are still out there to be dug.

I dug a bucket full 2 days ago and they were fantastic!

So get out there and dig you some.

~ Chef ~

~ Crispy Green Beans ~

Ingredients: vegetable oil for frying * 1 cup all purpose flour * 1 cup yellow cornmeal * 1 Tablespoon salt * 1 1/2 teaspoons ground black pepper * 1/2 teaspoon ground red pepper * 1 pound fresh green beans, ends trimmed * 1 cup whole buttermilk

Directions: In a large dutch oven, pour oil to a depth of 2 inches. Heat oil over medium-high heat to 375 degrees. In a medium bowl combine flour, cornmeal, salt, black pepper and red pepper. Dip green bean in buttermilk then dredge wet beans in flour mixture to coat. Double-dip if you wish. Fry beans in batches, until golden brown and crisp, approximately 3 to 5 minutes per batch. Remove from oil and drain on paper towels. Serve warm with zesty dipping sauce below. Yields 4-6 servings

Zesty Dipping Sauce

Ingredients: 1/3 cup mayonnaise * 1/3 cup ketchup * 1 Tablespoon Worcestershire sauce * 1/4 teaspoon ground black pepper * 1/8 teaspoon garlic salt

Directions: In a small bowl, combine mayonnaise, ketchup, worcestershire, pepper, and garlic salt. Whisking to blend. Store in refrigerator until ready to use. ~ Chef ~