Saturday, May 14, 2016

International coffees

Cafe Vienna
1/2 cup instant coffee
2/3 cup sugar
2/3 cup non-fat milk powder
1/2 teaspoon cinnamon
Stir ingredients together. If possible put in small food processor until powdered
or sift several times to reduce the size of milk powder. Yield: 1 cup dry mix, enough
to make 20 cups at 35 calories per cup.
To make one serving: place 2 rounded teaspoons in a cup and add 6 to 8 ounces of boiling water.

Wednesday, January 6, 2016

MOBILE USERS- Thank you for joining my blog!

To join this blog, scroll own to web version on your phone, click and you will see everything on my right column. Please Join!  Lydia

Sour dough starter and bread recipes

Everyone thinks Sourdough starter and bread is so difficult. Believe me it's not and the outcome is well worth the time. I can't keep this bread in the kitchen at all, it goes that fast.

Sour dough starter

2 large potatoes, boiled, mashed with a fork, cooled to warm. (save water)
2 Tablespoons all purpose flour
2 cups potato water
1/2 teaspoon yeast
1/2 cup flour

Add yeast to 1 cup of the warm potato water to soften, about 5 minutes.
Put potatoes in mixer bowl, beat until smooth. Add 2 tablespoons flour. Add yeast mixture. Add
the remaining potato water alternately with 1/2 cup flour, 1/3 cup powdered milk. Mix together
and put in a large jar. Cover with cheesecloth, or any thin clean cloth.
Let sit overnight.

*Note- I have used 1/2 cup prepared instant potatoes (no butter, salt, or pepper). In place
of the boiled potatoes and add 1/2 teaspoon potato flakes to the warm water.

To keep the starter going mix 2 teaspoons flour with a small amount of warm water, mix well.
Remove about a cup of the starter to bake with (or share with a friend), then mix in the flour and water mixture.
Feed every 3 to 4 days with just a little flour and warm water. Mix. Sometimes I add just a tiny pinch of sugar to see if
the mixture is "acting".  This starter will need longer rising times but it is so worth the wait.
I just use the starter in any recipe in place of dry yeast. I have a recipe that I made that works great. It is important to either share the starter or discard a cup at a time weekly or it will get a bitter taste.

Sour dough bread

1 cup Sour dough starter
1 cup warm water (you can add 1 teaspoon dry yeast for faster rising)
1 cup warm water to which 1/2 cup instant dry milk has been added
1 stick melted margarine (cooled to warm)
1/2 cup instant mashed potatoes (just add warm water to flakes)
2 teaspoons salt
1/2 cup sugar
2 eggs
6 cups all purpose flour

Directions: melt margarine (cool to warm), prepare potatoes, beat 2 eggs with fork.
Put starter in a large bowl (or stand mixer), add sugar, potatoes, salt, melted margarine. Mix, add 3 cups of
flour alternately with water. Mix in beaten eggs. And enough of the remaining 3 cups of flour to make a medium
dough. Turn out on floured board and knead to a smooth ball. Spray a large bowl with cooking spray, put the dough in,
with a clean dish towel and put in a warm place to rise.Rise until double in size, may take an hour and a half.
Beat down, shape into loaves or rolls and rise to double again.  Makes 2 loaves or a dozen and a half rolls.
Bake bread in 375 degree oven for 25 to 30 minutes. About 20 minutes for rolls. Brush tops of bread with butter, put in oven about 4 more minutes.

 Don't forget to feed your starter, once in a while give it just a pinch of sugar.  Mine has worked every time so far.
I even made cinnamon rolls for my husband with this recipe, (you can use the starter for any recipe that call for yeast. 1 cup of starter= 1 package dry yeast,

*Note- use less sugar if you want a more savory bread.  Good for garlic bread or crustini.

Friday, January 16, 2015

Quick and easy no bake cheesecake

Want a perfect yummy cheesecake that's easy and the best you ever had? Try this!


1 package of instant cheesecake mix
1 bar cream cheese (8 ounce) room temperature

Prepare graham cracker crust according to package directions. Set aside.

Beat room temperature cream cheese thoroughly until light and fluffy. Put into a small bowl.
Prepare cheesecake filling according to package directions, add whipped cream cheese to cheesecake filling. Beat well and turn into crust.
Chill overnight. 

Free images

Sunday, December 14, 2014


We all know that eggnog made with raw eggs can be very dangerous. I'm adding this recipe so you will be worry free. Just don't boil this as it will be ruined.

2 large eggs
1 1/2 cups sugar
1/2 teaspoon salt
2 quarts milk
2 teaspoons pure vanilla
2 cups heavy cream
ground nutmeg

In heavy quart saucepan, with wire whisk, beat eggs, sugar, and salt until blended.Gradually stir in 1 quart of the milk and cook until mixture coats the back f the spoon (keep from boiling). Temperature about 170F, again, do not boil or it will curdle. Pour this custard in a large bowl.stir in vanilla, 1 teaspoon ground nutmeg, and remaining milk. Cover and refrigerate until cold, about 3 hours.
To serve: In small bowl with mixer on medium speed beat heavy cream until soft peaks form.With wire whisk gently fold whipped cream into the custard mixture. Pour into chilled bowl. Sprinkle nutmeg on top.

Serves 16

Friday, December 12, 2014

Sweet potato rolls


         2 packages (1/4 ounce each) active dry yeast
         1-1/2 cups warm water (110° to 115°
         1/3 cup sugar
         2/3 cup shortening
         2 eggs
        1 cup mashed sweet potatoes
         1-1/2 teaspoons salt
         7 cups all-purpose flour

 In a small bowl, dissolve yeast in  warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt,sugar, yeast mixture, remaining water and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
    Shape into a ball; do not knead. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Cover and let rise until doubled, about 30 minutes. Punch down. Shape into balls and place on greased baking sheet. Let rise.
    Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 45 servings.

Monday, September 29, 2014

Fresh apple cake

1 stick margarine} cream together
1 1/2 cups sugar

3 eggs
2 tsp. vanilla} mix well

Sift together:
(in a different bowl)
3 cups flour
4 tsp. baking powder
1 tsp. nutmeg
1/2 tsp. salt

Add: 1 1/3 cups milk
and the dry mixture to the creamed mixture
mixing well after each addition,
spread into a 9X11 pan

1 cup chopped apple
2/3 cup sugar
2 tsp. cinnamon} mix and spread over the top

Bake 30 minutes @ 350 degrees or until a tooth pick
inserted comes out clean