Makin Grammie Proud!

Food, Garden and family

sourdough quickie.

So I bought a sourdough starter from etsy last week and i am just starting to rehydrate it and get it working cant wait to show you all. I also cant wait to make all kinds of yummies with it. YAY!!!!

I hope you all had a beautiful Easter.


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Spring sweetness ♥

I love spring. The temps are just right. Its rains a bit but the sun shines too.  Also there is all kinds of yummy things in my produce dept at my fav local store.   But yesterday I felt like something sweet.  So lemon sour cream pound cake it was. I had everything I needed( which is something i am super stoked about cause that never ever happens). Here is what you will need.

3 cups AP flour

2 sticks or 1 cup of butter softened

3 cups of sugar

1/2 tsp  baking soda

1/4 tsp baking powder

6 eggs

1 cup of sour cream

the zest of 2 lemons

1 tsp of vanilla


2 cups powdered sugar

3 tbsp of lemon juice

Preheat your oven to 325 NOT 350… 325

So 1st cream together the sugar and butter till they are friends…  then add the sour cream to the party. Get em going till they are all kinds of nice and cozy.  Add your baking soda and powder to your flour. Then take turns  adding the flour mix and the eggs to the butter sugar cream mix.   at the very end add your lemon zest and vanilla mix till those are spread evenly thru the batter.  pour into a greased bundt or tube pan.  watch it though I have a 10 inch one and it was almost to full to allow for proper expansion. so don’t over fill it. if you have more batter… make pound cup cakes…. oooh that’s a good one Abi.  any ways place that sucka in the oven  for bout an hour. At this point you want to test it.  tooth pick should come out clean. Mine took about an hour and 15 min but my oven is CRAP!

   Take it out and let it chill while you hunt down a wire rack that is not currently employed.  Turn it out on to the wire rack and let it cool BEFORE you put the glaze on. BEFORE!!!! not while it is warm I know you will be tempted but don’t!

so the glaze mix  the 2 cups of powdered sugar and lemon juice together…  and pour over the cake evenly. This glaze is tart. if yo would like it less tart replace one TBS of juice with milk.

Viola! delicious cake. this will be awesome when topped with berries or just as is. Nom nom  nom.


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Best dang bread EVER!

Ok so in the 2 years i have had this bread machine i have tried many ( and by many i mean hundreds.) of bread recipes.  None of which have fit me perfectly. I  mean they were ok and edible and all but nothing like this one. yes I know it doesn’t use whole grains.. and yes I know  it has milk and butter and salt and… yeah i know… but that is why it doesn’t taste like a brick of cardboard. I don’t know about you but i hate cardboard with my grilled cheese or turkey club BLAH! so here it is.

It is actually very very simple. I used this recipe from king Arthur’s flour company ( I made a few changes to mine. Just a couple don’t freak out.

For large (1 1/2lb.- 2lb.) machine
1 cup lukewarm water
1/3 cup lukewarm milk

ok 1st big switch up.

I used buttermilk powder here.( Because I was out of milk yesterday. It is easy to use but you can sub real buttermilk too just use and equal amount of buttermilk. I highly suggest using buttermilk if you can. YUM.

3 tablespoons butter or margarine
3 3/4 cups King Arthur Unbleached All Purpose Flour

2nd switch up

Here I used all bread flour. But hey  whatever you have I guess.
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons active dry yeast ( I used bread machine yeast whatever)

So the recipe on the web site says to do the whole thing in your bread machine.. I didn’t I put my machine on the dough cycle and plopped the finished dough in my standard bread pan ( greased a little) and let it rise for 45 more min in a warm spot.  then i tossed it in to  350 DEGREE oven and baked for 35 min.  when it is done  take it out of the pan and let it cool for AT LEAST 30 min but if you are like me  30 min will be all you can wait.


The king Arthur’s web site is chock-a-block full recipes. Plus I like their product.  No need to thank me for this one by the way. Your smiles say so much.



more on bread machines

My mom asked for a vid of me using my bread machine but for some reason i am not very photogenic lately so i haven’t made one yet.  I will though. maybe… one day. soon.

Until then here is and awesome lady i found on youtube makin some yummy blueberry cinnamon bread in her machine.  She is so smart.

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The 1st EVER post is about cookies.

So with much urging from a few people in my life I have started this blog.  And today I made cookies and bagels.  The cookies were perfect but the bagels need more   tweaking.  More on them later.

I was doing a ton of searching on breakfast cookies this past couple of weeks. I found a few recipes. Some with oil some with shortening some with bags of trail mix added some with the kitchen sink.. and some were just oatmeal cookies.  I love oatmeal cookies. I get it from my daddy. It also just so happens that my mother makes  the BEST oatmeal cookies ever!  So I broke out her old recipe and went with that as a starting point. this is by no means a full breakfast cookie but i likes that these had more substance then oatmeal and raisins.

My vanishing oatmeal cookies.

2 sticks of  buttah! (or butter room temp. You can use margarine but… ew)

1 cup of firmly packed brown sugar

1/2 cup of white sugar

2 eggs

1 ts of vanilla extract ( DON’T USE IMITATION BLAH!)

1 cup all purpose flour

1/2 cup of whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp of salt

2 cups of rolled oats

1 cup of dried cranberries

1/2 diced walnuts or pecans (this is optional but really? who doesn’t want nuts?)

1/2 semi sweet or dark chocolate chips

Heat the oven to 350° F

Mix the four salt baking soda and cinnamon in a bowl and set aside.  In a bigger bowl, cream together the butter and sugar. When they look creamy not crumbly add the eggs and vanilla mix them all till they look smooth.  then CAREFULLY mix the flour mixture in. Mix well.  Add oats nuts and cranberries mix em in good.  Drop by rounded tablespoonfuls on to an ungreased cookie sheets ( Make sure its clean. Sometimes mine get put away dirty hmmm???? this makes for yucky cookies.) I use parchment paper but  you dont HAVE to. Bake for 8-10 min or until yummy lookin.

Fridgerate the rest of the dough till you are ready to use.

Now my aunt B asked me if  my cookies were fat free. This is what i have to say… no but  they have fiber and good other stuff.  So you can eat more then one aunt B or just have one and be happy run an extra mile or somethin. Whatever I will be at home warm with my cookies and milk. ( luv ya)

Now the bagels. they tasted AWESOME but they look like they need a tan so next time before baking I will give em an egg white an water bath.

until next time