"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Sunday, December 2, 2007

amish friendship bread/ tiramisu cake

thanks to Holly i've been making Amish Friendship Bread for the past- forever. haha- i love it!
it think it came out rather well- i took one to work & send one off with brandon. awesome.

today is brandon's birthday, and tomorrow is his mother's- so we're going over to his parents in 30min to celebrate...again- we went out to dinner last night with them & his brother, his fiance & her son- but that was more for him than her- this is all for her.
so in honor of their births: i just finished making this tiramisu cake. i think it came out rather well. i cut out the letters & everything. i'm pleased- and can't wait to show it off so his family can oooh & awww. i'm also waiting on it to snow...come on already! i want to stay home tomorrow!
that's all. happy 28th birthday brandon! love you!
thank you God that even though it's wicked cold out- we are safe & warm.

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Friday, November 23, 2007

Libby's Pumpkin Roll

Libby's Pumpkin Roll:


1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup
LIBBY'S® 100% Pure Pumpkin
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions: FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. (personally, i just used wax paper- it's waaay easier)

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Monday, November 19, 2007



1 (16 ounce) package phyllo dough
1 pound chopped nuts (i used walnuts)
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350° degrees F(175° degrees C). Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes to about an inche from the bottom. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

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Sunday, November 18, 2007

BlueBerry Buckle

Blueberry Buckle


3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter, softened
DIRECTIONS: Preheat oven to 375° degrees F (190° degrees C). Grease one 8x8 inch pan. Cream together 3/4 cup sugar, shortening, and egg. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Pour into greased 8x8 inch pan. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
Bake at 375° degree F (190° degrees C) for 25-30 minutes.
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