Amish Applesauce Cake

 

Amish Applesauce Cake

 Ingredients:

 2 cups all-purpose flour

 1 1/2 cups sugar

 1/2 cup shortening

 1 cup unsweetened applesauce

 1/2 cup water

 1 teaspoon baking soda

 1 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1/2 cup chopped nuts

 1/2 cup raisins

 Directions:

 Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.

 In a large mixing bowl, combine the flour, sugar, shortening, applesauce, water, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until all the ingredients are well blended and form a smooth batter.

 Stir in the chopped nuts and raisins until evenly distributed throughout the batter.

 Pour the batter into the prepared baking pan, spreading it out evenly.

 Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 Remove the cake from the oven and allow it to cool completely in the pan before serving.

 Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

 Servings: 12

 Enjoy this moist, flavorful Amish Applesauce Cake with its warm spices and delicious hints of nuts and raisins!

Greek Yogurt Zucchini Bread

 

Greek Yogurt Zucchini Bread - moist, healthy, and absolutely delightful!

Greek Yogurt Zucchini Bread

Ingredients:  

- 1 1/2 cups grated zucchini (about 2 medium)  

- 2 large eggs  

- 1/2 cup plain Greek yogurt  

- 1/3 cup honey or maple syrup  

- 1/4 cup vegetable oil or melted coconut oil  

- 1 teaspoon vanilla extract  

- 1 1/2 cups whole wheat flour (or all-purpose flour)  

- 1 teaspoon baking powder  

- 1/2 teaspoon baking soda  

- 1/2 teaspoon ground cinnamon  

- 1/4 teaspoon ground nutmeg  

- 1/4 teaspoon salt  

- 1/2 cup chopped walnuts or chocolate chips (optional)  

Steps:  

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.  

2. In a large bowl, whisk together eggs, Greek yogurt, honey, oil, and vanilla extract until smooth.  

3. Stir in the grated zucchini.  

4. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.  

6. Fold in walnuts or chocolate chips if desired.  

7. Pour the batter into the prepared loaf pan and spread evenly.  

8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.  

9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.  

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour  

Servings: 10 slices  

Perfectly Mini Doughnuts

 

Perfectly Mini Doughnuts

Ingredients :

Making mini donuts is fun! Here's a simple recipe:

Ingredients:

- 1 cup all-purpose flour

- 1/4 cup granulated sugar

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup milk

- 1 egg

- 1 tablespoon melted butter

- 1/2 teaspoon vanilla extract

- Oil for frying

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, mix together the milk, egg, melted butter, and vanilla extract.

3. Combine the wet and dry ingredients until just combined. Be careful not to overmix.

4. Heat oil in a pot or deep fryer to 350°F (175°C).

5. Using a mini donut pan or a piping bag, carefully pipe small circles of batter into the hot oil.

6. Fry the mini donuts for about 1-2 minutes on each side, until golden brown.

7. Remove the mini donuts from the oil and drain on paper towels.

8. Optionally, toss the warm donuts in cinnamon sugar or powdered sugar.

9. Enjoy your delicious homemade mini donuts!

Butterfinger Balls - Don't LOSE this Recipe

 

Butterfinger Balls - Don't LOSE this Recipe

Ingredients:

1 cup peanut butter (ensure it's gluten-free, though most peanut butters are naturally gluten-free)

1/2 cup butter, softened

1 teaspoon vanilla extract (check that it's gluten-free, though most vanilla extracts are)

1 cup powdered sugar (gluten-free, as powdered sugar typically does not contain gluten)

Optional: Gluten-free chocolate for dipping (check labels or use a gluten-free chocolate brand)

Instructions:

The instructions remain the same as the original recipe. Just make sure all your ingredients are labeled gluten-free:

Mix the base: Combine the peanut butter, softened butter, and vanilla extract in a medium-sized bowl. Stir until smooth.

Add powdered sugar: Gradually add powdered sugar, stirring until fully incorporated.

Shape the balls: Roll the mixture into small bite-sized balls and place them on a parchment-lined sheet.

Chill: Refrigerate for about 30 minutes to firm up.

(Optional) Coat with gluten-free chocolate: If desired, dip the balls into gluten-free melted chocolate, then refrigerate to let the chocolate harden.

Serve and enjoy: Once firm, they’re ready to eat!

By using these naturally gluten-free ingredients, you can enjoy the same delicious Butterfinger Balls while keeping them safe for anyone with gluten sensitivity or celiac disease!

Dollywood Cinnamon Bread with Icing

 

🍞 𝗗𝗼𝗹𝗹𝘆𝘄𝗼𝗼𝗱 𝗖𝗶𝗻𝗻𝗮𝗺𝗼𝗻 𝗕𝗿𝗲𝗮𝗱 𝘄𝗶𝘁𝗵 𝗜𝗰𝗶𝗻𝗴 

A warm, soft loaf swirled with cinnamon-sugar goodness and topped with sweet icing. This Dollywood-inspired treat will make your kitchen smell like a cozy bakery!

 Ingredients

For the Bread:

● 2 cups all-purpose flour

● 1/2 cup sugar

● 2 tsp baking powder

● 1/4 tsp salt

● 1/2 cup milk

● 1/3 cup unsalted butter, melted

● 1 large egg

● 1 tsp vanilla extract

For the Cinnamon Swirl:

● 1/3 cup sugar

● 1 tbsp ground cinnamon

● 2 tbsp unsalted butter, melted

For the Icing:

● 1 cup powdered sugar

● 2 tbsp milk (or more for desired consistency)

● 1/2 tsp vanilla extract

 Instructions

1: Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.

2: Make the Bread Batter: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, egg, and vanilla. Gradually combine the wet ingredients with the dry, stirring until just combined.

3: Prepare the Cinnamon Swirl: In a small bowl, mix sugar and cinnamon.

4: Layer the Bread: Pour half the batter into the loaf pan. Drizzle with half of the melted butter and sprinkle with half the cinnamon-sugar mixture. Add the remaining batter, then top with the rest of the butter and cinnamon-sugar. Use a knife to gently swirl the layers together.

5: Bake: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

6: Make the Icing: In a bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled bread.

 Tips:

    Extra Cinnamon Swirl: Double the cinnamon-sugar mixture if you love bold swirls!

    Serve Warm: Heat slices for a few seconds in the microwave for that fresh-from-the-oven taste.

Dollywood’s famous cinnamon bread right in your kitchen—sweet, soft, and utterly irresistible! 

grandma’s creamy Italian cucumber salad

 

I made a bunch of fresh salads for our 4th of July celebration this year and decided to include this yummy favorite. It’s seriously amazing! Grandma’s Creamy Italian Cucumber Salad is just as easy to make as her traditional, classic cucumber salad, but with an Italian twist. We love the addition of two kinds of fresh tomatoes, zesty seasonings, and creamy Italian dressing in this delicious salad. Keep it in mind for your next picnic or potluck. This makes a BIG bowl, but the recipe can easily be cut in half for a smaller crowd.

for the salad:

4 large cucumbers, peeled and sliced thin

2 cups big garden tomatoes, seeds removed, chopped

3 large cloves garlic, minced

1/2 cup onion (any type) chopped fine

1/2 cup sliced green olives

1 cup cherry tomatoes OR grape tomatoes

Place all salad ingredients, except for the cherry tomatoes, in a big mixing bowl and toss to combine so everything is evenly incorporated.

for the dressing:

1 heaping cup mayonnaise

1/2 cup grated or powdered Parmesan cheese

1/2 cup balsamic vinaigrette (We use Newman’s Own or homemade)

2 teaspoons onion powder

1 teaspoon garlic powder

2 Tablespoons dry Italian seasoning OR dry oregano

1/2 teaspoon crushed red pepper flakes

Place all dressing ingredients in a medium mixing bowl and whisk until smooth. Pour over salad ingredients and gently toss to combine. Transfer salad to a pretty salad bowl and top with the cherry tomatoes and a fresh sprig of basil for a garnish, if you wish. Chill until ready to serve.

Enjoy!

Best Ever Chicken Salad

 

The best chicken salad recipe ever is the perfect chicken salad for sandwiches or over a green salad. You can easily add crumbled bacon, raisins, cashews, or even mix a little curry powder with mayonnaise. Of course, homemade mayonnaise puts this salad on top. But then again, a good store-bought mayonnaise works well as well. For a chicken salad guaranteed to be a complete winner, look no further! This chicken salad has a great creamy texture without being overly moist, it is not too sweet or too sour, and it includes the perfect balance of flavors. Chicken salad is a simple and easy lunch here! This classic chicken salad recipe combines tender chicken with the perfect mix of flavors and toppings.

It’s great served on a bed of lettuce, in a sandwich, or wrapped in a tortilla for a delicious meal on the go! The classic chicken salad is the perfect combination of marinated chicken breast, creamy mayonnaise, lemon juice and crunchy celery, ready in just minutes! This is the best chicken salad I have ever had and it is easy to prepare. The chicken breasts used here should be bone-in, but you can remove the skin if you prefer. The skin and bones flavor the cooking liquid, which provides the bonus of several pints of chicken broth.

 

To prepare this recipe, you will need the following ingredients:

Ingredients:

° 3 – 4 pounds of chicken parts (bones inward, skin on thighs and chest work well)

° 2 tablespoons of high-quality olive oil

° 1 cup of seedless grapes, cut in half (red and green varieties are great)

° 1 cup finely sliced ​​almonds (optional)

° 1 celery stalk, sliced

° 4 pieces of green onions, cut into thin, white and green slices

° 2 tablespoons chopped fresh dill

° 1 tablespoon chopped fresh parsley

° 1 cup mayonnaise

° Juice of 1 lemon

° 1 tablespoon of Dijon mustard

° 1 tsp kosher salt

° ground pepper

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Instructions :

Preheat the oven to 350 degrees Fahrenheit.

Rub the oil over the chicken pieces and sprinkle with salt and pepper.

Bake for 35 to 45 minutes (internal temperature should reach 165 ° F).

The chicken is removed from the stove and left to cool, then the meat is removed from the bones and roughly chopped.

In a large bowl, mix chicken, grapes, almonds, celery, green onions, dill, and parsley.

In a small bowl, mix mayonnaise, lemon, mustard, salt and pepper.

Add mayonnaise mixture to chicken mixture and stir gently until blended.

Fridge for at least an hour.

Serve on a layer of green leaves with sliced ​​tomatoes and avocado. Or serve it on bread with green lettuce leaves. Add more extras as per your taste!

Enjoy !