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Monday, October 4, 2021

Peach Crisp

This recipe is so delicious. It's work - because there are 3 layers, but super worth it. I've never had anyone not LOVE this dessert.

Peach Crisp


1 cup flour

½ cup brown sugar

¼ tsp salt

½ cup butter

Pat into greased 9 inch square pan. Bake at 350° for 15 minutes.

3 16oz cans of sliced peaches in juice

1/3 cup sugar

¼ cup cornstarch

Drain peaches; reserve juice in saucepan-add sugar & cornstarch. Whisk well. Bring to a boil stirring constantly for 2 minutes or until thickened. Stir in peaches, pour onto crust.

Mix 1 ½ cups quick oats, 1/3 cups brown sugar, ¼ cup flour, cut into 5 tbsp butter. Mix & sprinkle over filling. Bake at 350° for 25-30 minutes. Serve with vanilla ice cream or whipped cream.

Monday, September 20, 2021

Rice Pudding

This recipe makes enough for a small army. You have been warned. 😉

Rice Pudding
5 cups Arborio rice
7 cups water
1/2 tbsp salt
3 cans evaporated milk
3 cans sweetened condensed milk
3 cups whole or 2% milk
Cinnamon, optional

In a rice cooker that holds 20 cups cooked rice - or larger - (I use this one), put in 5 cups uncooked Arborio rice. Cover with water and then pour the water out. (You are rinsing off the rise) Repeat two more times. Put rice cooker insert back into rice cooker. Unplug the rice cooker. Add 7 cups of water to rinsed rice. Close the lid and let sit for 40+ minutes. Plus in rice cooker and turn on. Stir in 1/2 tbsp of salt. Close lid and turn on “white rice” setting. 

Whilst your rice is cooking, get out a large pot and whisk together all three milks. Stir over medium heat until steaming. Remove from heat and cover with a lid. 

When rice is finished cooking, stir the rice into the pot with the three milks. Cook, constantly stirring, over medium heat until desired thickness. Remove from heat. Dust with ground cinnamon, if desired. 

If you prefer less sweet rice pudding, reduce all of the milks to two instead of three of each. 


Tuesday, July 20, 2021

Chicken Tetrazzini

Chicken Tetrazzini


7oz spaghetti, broken into thirds

¼ cup butter

¼ flour

½ tsp salt

¼ tsp pepper

1 cup chicken broth

1 cup heavy whipping cream

2 tbsp water

2 cups cooked chicken, shredded

½ cup frozen corn

½ cup parmesan cheese


Heat oven to 350 degrees. Cook spaghetti as directed. While spaghetti is cooking, melt butter in saucepan over medium heat. Once melted, add salt, pepper, and flour. Whisk until smooth. Whisk in broth and whipping cream. Heat until thickened. Add 2 tbsp water. Combine chicken, pasta, and sauce together. Stir in frozen corn. Pour into greased baking dish. Sprinkle parmesan cheese over top. Bake uncovered for 30 minutes or until bubbly.

Saturday, July 17, 2021


This is a Bulgarian version of Baklava. You prepare it one day and then wait a day before you eat it. It's worth the wait. 




1 ½ lbs pistachios

2 tbsp sugar

1 tsp cinnamon

2 cups butter, melted

1 box phyllo dough

4 sticks of butter, melted


2 cups water

3 cups sugar

6 whole cloves

Juice of ½ lemon

Splash of rose water


For the syrup: boil water and sugar for 10 minutes. Then add

cloves, lemon juice, and rose water. Simmer for 10 minutes.

Remove the whole cloves and let cool completely. 

In a food processor, process pistachios, sugar, and cinnamon

until pistachios are finely processed. 

Grease 13x9 inch pan and preheat the oven to 350 degrees.

Cover the bottom of the pan with 3-4 sheets of phyllo dough,

folded in two, brushing lightly in between each layer with

butter. Sprinkle ¼ of the pistachio mixture evenly on top of the

layer. Repeat this process 4 more times. End with 3-4 more

double layers of phyllo dough, each layer brushed with butter.

Lightly score the top of the phyllo in a diamond pattern.

Bake in the oven for 40-45 minutes or until light brown.

Remove from the oven and let cool for 10 minutes. Pour

cold syrup evenly over the hot baklava. Let baklava set

overnight so it can absorb the syrup. Serves 12. 

Friday, July 16, 2021



4 cups flour

2 tsps baking powder

½ tsp salt

¼ cup shortening

1 ½ cups hot water

4 cups vegetable oil

For dusting & drizzling:

½ cup confectioners sugar

2 tsps ground cinnamon

½ cup honey


In a large bowl, mix together the flour, salt, and baking powder. Add the shortening. Pour the hot water into the bowl slowly. Use hook to mix until the dough comes together. Knead 4-5 minutes.

Form a ball with the dough and place it back in the bowl.

Cover the dough with a plastic let it rest for at least 20 minutes. 

After the resting time, slightly knead the dough again and then form it back into a ball. Flatten the ball a little bit, then cut it into 8 pieces. Heat oil in skillet to 350ÂșF.

Roll the 8 pieces of dough to form smaller balls. Place one on your working surface and set the other 7 pieces aside, covered with plastic wrap. Form a round disk with the dough using a rolling pin. The disc should be about 6 inches in diameter, and ⅛ to ¼ of an inch in thickness.

Once you form the disc, cut it into four triangles. Place in oil. Once the dough triangles are in the oil, they will inflate almost immediately. Continue cooking until the bottoms of the sopapillas are medium golden, then turn them to cook on the other side until light brown and crispy, about 4-5 minutes. 

Remove the sopaipillas from the oil and place on cooling rack. Serve with cinnamon, powdered sugar, and honey.

Pecan Pie

 Pecan Pie


Uncooked pie crust

1 cup sugar

3 tbsp brown sugar

½ tsp salt

1 cup corn syrup

¾ tsp vanilla

⅓ cup melted butter

3 eggs, beaten

1 cup chopped pecans


First, whip up your pie crust. Preheat the oven to 350 degrees. Next, mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour the chopped pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Overall baking can take anywhere from 50-70 minutes. All to cool for several hours or overnight.

Yule Log Cake (Bûche de Noël)

I made this for Christmas in 2020. It was heavenly and will likely be made every year. I found the recipe here

Yule Log Cake (Bûche de Noël)



¾ cup flour

⅓ cup cocoa powder

1 tsp baking powder

½ tsp salt

4 eggs, divided

¾ cup sugar

5 tbsp sour cream

¼ cup butter, melted

1 tsp vanilla extract


1 ¼ cups heavy whipping cream

¾ cups powdered sugar

1 tsp vanilla extract

⅛ tsp salt

8oz mascarpone cheese, softened but still chilled


8oz semi sweet chocolate, finely chopped

1 cup heavy whipping cream

Sugared cranberries, optional*

Sugared rosemary, optional*


Preheat oven to 350 degrees. Line a jelly roll pan with

parchment paper. Make sure the parchment paper sticks

up at least an inch above the sides of the pan on all sides. 

In a large bowl, combine the egg yolks and sugar and

whisk together until well combined. Add the sour cream,

melted butter, and vanilla extract and whisk together until

well combined. Add the dry ingredients and gently whisk

together until well combined, then set aside.Add the egg whites to a large mixer bowl and whip at high

speed until stiff peaks form. Gently fold about ⅓ of the

whipped egg whistles into the chocolate mixture to loosen

up the batter. Add the remaining egg whites and gently fold

together until well combined. 

Spread the cake batter evenly into the prepared pan and baked

for 10-12 minutes or until done. Remove the cake from the

oven and immediately lift the cake out of the pan using the

parchment paper and place it on the counter. While the cake

is hot, use the parchment paper the cake was baked in and start

at the shorter end of the cake to slowly roll the cake up. Set the

cake aside to cool completely. 

When the cake has cooled and is ready to be filled, make the

filling. Add the heavy whipping cream, powdered sugar, vanilla

extract, and salt to a large mixer bowl and whip on high speed

until soft peaks form. Add the mascarpone cheese to the whipped

cream and whip until stiff peaks form. It will happen fairly quickly.

Unroll the cake roll very carefully, looking out for areas where it

may be sticking to release it. You can use a butter knife to run along

the parchment paper as you unroll the cake to help release it as it

unrolls. Spread the filling evenly onto the unrolled cake, then roll it

back up without the parchment paper. Wrap it up in plastic wrap

with the seam side down and refrigerate for at least an hour to firm up. 

Next make the chocolate ganache. Add the chocolate to a medium

bowl and set aside. Heat the cream in a saucepan just until it begins

to bowl, then pour it over the chocolate. Allow the chocolate and

cream to sit for a few minutes, then whisk until smooth. Let the

ganache cool to about room temperature, then transfer to a large

mixer bowl. Whip on high speed until lightened in color and thick

enough to spread.To decorate, use a large serrated knife to gently

cut off a piece of the log about 3 inches in length. Make the cut

with a slight diagonal. 

Use some of the chocolate ganache to attach the small log to the

side of the larger log. Spread the remaining chocolate ganache all

over the cake, then use a fork to create bark-like lines all over it.

Decorate with sugared cranberries and rosemary, if desired.

Refrigerate the cake until ready to serve. 

To make sugared cranberries and rosemary, add ¼ cup of sugar

and ¼ cup of water to a boil over medium-high heat. Reduce heat

and simmer for 5 minutes, until sugar has melted. Remove from

heat and let cool for about 10 minutes. Spread ½ cup of sugar

evenly on a shallow dish. Dip cranberries and rosemary sprigs

to the sugar water, then roll in the sugar. Let dry before adding

to the cake. I also use some of the clumps of sugar left behind

to add “snow” to the cake. 

Spice Cake

 Spice Cake


2 ¼ cup flour

1 tbsp baking powder

½ tsp salt

¾ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

¼ tsp allspice

¼ tsp cloves

½ cup butter, softened

1 ½ cups sugar

2 eggs

1 ½ tsp vanilla extract

1 ¼ cup milk


4 tbsp butter

¼ cup brown sugar

1 ½ tbsp milk

¾ tsp vanilla

1 ¼ cup powdered sugar


Preheat oven to 350 degrees. Grease a 9x13 pan. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla and mix well. Add dry ingredients and milk. Mix well. Pour into pan and bake for 35-40 minutes or until done. 

Frosting: in a small saucepan, melt butter and brown sugar over medium heat. Remove from heat and wish in milk and vanilla. Add powdered sugar and mix frosting until smooth. Frost cake while still warm. 


This is a Bulgarian cake recipe. It has a lovely texture from the semolina. The orange and almond flavors go so well together.



2 cups flour

3 ½ tsp baking powder

¼ tsp salt

6 eggs, separated

1 cup sugar, divided

1 ½ cups butter, softened

Zest of 1 orange

1 cup orange juice

1 cup semolina or dry cream of wheat


3 cups sugar

2 cups water

1 tsp almond extract


Beat egg whites with ½ cup sugar, until stiff and

glossy; set aside. Beat egg yolks with remaining

½ cup sugar and the butter until fluffy; add orange

zest. Slowly beat flour, baking powder, and salt into

egg yolk mixture. Add orange juice and semolina or

cream of wheat. Gently fold the egg white meringue

into the batter. Pour into a greased 9x13 inch pan and

bake at 350 degrees for 40 minutes or until done. Cool



Boil the sugar and water for 3 minutes; take off the

stove and add the almond extract. Slowly pour the hot

syrup over the cooled cake. Make sure the syrup is

completely cooled before cutting the cake. Serves 12. 

Mint Chocolate Layer Cake

 Mint Chocolate Layer Cake


1 cup butter, softened

3 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract

2-2/3 cups all-purpose flour

3/4 cup baking cocoa

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups sour cream

1-1/3 cups boiling water

Mint Buttercream Frosting:

1 ½ cups butter

7 cups powdered sugar

3-4 tbsp milk

2 tsp peppermint extract

A few drops of green food coloring

Chocolate Ganache:

1 cup dark chocolate pieces

¾ cup heavy cream

Mint chocolate cookies


Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended. Transfer to prepared pans. Bake 30-35 minutes or until done. Cool in pans 10 minutes before removing to wire racks to cool completely.

Mint Buttercream Frosting: Beat butter until smooth. Add powdered sugar and milk. Add mint extract and green food coloring. Frost cake with frosting. 

Chocolate Ganache: Heat cream in a small saucepan until simmering, but not quite boiling. Place chocolate pieces in a bowl and pour heated cream over chocolate. Cover and let sit for 5 minutes. Whisk chocolate until smooth. Put in the fridge to chill and thicken up, maybe 30 minutes. Once thickened, carefully pour ganache over tops and sides. Decorate with cookies and sprinkles, if desired.