Archive for the ‘recipe’ Category

Saturday’s Simple Recipe Page 25 Wausaukee Gullion

March 5, 2016

This is the last recipe in my family favorites recipe book. You have a total of 26 recipes in all. Remember, I gave you page 26, Hot Wassail, in December 2015.

Today’s recipe came from Carrie Dee Murrah, my husband’s mother.

Carrie

Carrie Dee and Tommy

She gave it to me at a recipe shower before Tommy and I were married. It’s one he liked as a child. It’s so easy to make for a newly wed. And it is so quick when you have hungry children at dinner time.

Wausaukee Gullion Alaskan Dish

Ingredients

pan

Ingredients and Frying Pan

1 pound of ground beef

1 can 16 oz. whole kernel corn  (do not drain any of the cans)

1 can 28 oz. diced tomatoes

1 can 16 oz. Ranch style beans or Kidney beans

½ onion chopped

2 slices of bacon

Instructions

Since we were married, I have used an electric skillet to make many of our meals. Over our almost 50 years of marriage, I have probably replaced our original electric skillet four times. This was a typical wedding gift in 1966. Now many young women haven’t even seen an electric skillet. I make Wausaukee in my electric skillet.

Fry bacon. Remove from skillet. Add chopped onion and sauté. Add meat and brown. Break-up meat and cook until no longer pink. Season with salt, pepper, and minced garlic to taste. Break-up fried bacon into small pieces and return to skillet. Add beans, tomatoes, and corn. Simmer for 30 minutes.

Wausaukee

Wausaukee Gullion

You can serve with rice and a salad for a hearty meal.

Eat

Dinner is Ready

That’s it, folks. When we meet again, I will have Play Date #15 for you. Learn how to embellish a vintage glove made for hanging. A small card for Mother’s Day is inserted in the top of the glove. Oh, so sweet. I’ve made six of them for the Texas Quilt Museum and three for my etsy shop, which I’ll add to the shop tomorrow.

glove

Mother’s Day Glove

My mother and mother-in-law are no longer living, so it makes me happy to be making these mementos for someone else to give to their mother. Think of your mother today.

Mother

Mother Love

Love and hugs to you until we meet again, Judy

Saturday’s Simple Recipe Page 24 Baked Turkey the Easy Way

February 27, 2016

For so many years of my married life we had Thanksgiving Dinner at my mom’s home and Christmas dinner at Tommy’s mom and dad’s home. So I rarely baked a turkey until our kids were grown and married.

Many friends told me, over the years, that it’s not hard to bake a turkey. I tried it a couple of times, in different ways, but it seemed like a lot of trouble to me. My assistant for more than 20 years at Quilts, Inc., Kim DeCoste, told me of an extremely, fail-proof easy way to bake a turkey.

runway

Kim Cheering Me On at a Silly Quilt Festival Luncheon

Now, I have no problem baking a turkey for Christmas Dinner. Troy has always been our turkey carver and Todd our mashed potato maker. I love having family in the kitchen with me. Makes me so happy.

IMG_1335

Troy Carving Turkey

You need

Turkey Roaster with lid

roaster

Turkey Roaster Inherited from My Mother-in Law

Extra Wide Reynolds Wrap

Thawed turkey                    I choose a 23-25 lb. Butterball Turkey

Instructions

Line roaster with Reynolds Wrap long enough to wrap around the turkey and seal it. Use two sheets of wrap. Lay one down the length of the pan and the other on top of first wrap laid down the width of the pan.

Empty insides of turkey and wash inside. Pat dry with paper towel. Put pepper all over the turkey skin.

Place turkey in Reynolds Wrap lined pan. Pull all four sides of Reynolds Wrap around turkey two at a time. Wrap tightly. The turkey should not be exposed anywhere. You won’t open and peak at any time so the juices and steam stay inside.

Follow cooking time on packaging that came with turkey. We use a meat thermometer in the end to make sure the turkey is cooked. Troy has patience and won’t take the turkey out until it’s time. Instructions for this will be with the turkey.

The last 30 minutes of baking, peal back foil to brown skin.

This makes a nice moist turkey. I’ve been happy with it every time.

Next week will be the last of the Saturday recipes I will post for you from my family recipe book. After that, I will post a new “Play Date” tutorial for making something with a vintage glove for Mother’s Day. It makes me think of my mother.

Mom in her apartment

Mom a Few Years Before She Died in 2001

May you have happy memories today of people who have passed through your life and made a difference in who you are. Love and hugs, Judy

Saturday’s Simple Recipe Page 23 Tortilla Soup

February 22, 2016

A couple of weeks ago, I went on a little retreat to Bide-a-While in Dickenson, Texas with Vicki Mangum

Vicki

Vicki Mangum

and Willie Hart.

willie

Willie Hart with Studio Cat

Teresa Duggan was supposed to complete our foursome, but she came down with the flu. We carried on without her, but truly missed her. We spent our two and a half days creating in Miss Sue’s Studio.

studio

Miss Sue’s Studio

We spent our nights a few steps away in The Cottage. We each had our own unique bedroom.

The Cottage

The Cottage

The proprietor, Sue Bown, fed us morning, noon, and night. We had scrumptious meals in her large kitchen served on beautiful place settings complete with vintage linens. In the evenings she laid out an array of yummy snacks and treats in the Studio. We were well cared for in a shabby chic surrounding with so much to see and admire inside and out.

miss

Miss Sue

My goal was, with instruction from Vicki, to complete several pieces of jewelry I had started in classes with Kaari Meng, the owner of French General. Vicki also directed me in remaking some jewelry pieces and repairing others.

necklace

Another Necklace Complete

I was in the middle of my tenth round of chemo during those three days, but it wasn’t a problem since I can take the drug on my own. Note one day’s dosage of chemo tablets in a dish along with my beading supplies.

IMG_2341

Six Chemo Tablets

I’m so thankful that the chemo treatment continues to work for controlling my MDS. Because of that, I’ve been able to continue enjoying family, friends, creating, and working for Quilts, Inc.

As a thank-you for the weekend, I sent Miss Sue a complete copy of my family cookbook that you’ve received in small doses over the last several months. She said she wants to try each recipe. I hope she does, as she’s an excellent cook. After the addition of your recipe today, there are just two more for you to receive to make your cookbook complete.

Tortilla Soup

Andra Hrdlicka, from Victoria, Texas, at the time, served this recipe to our 4-member Canton Bunch during a retreat at her lake house. Several years ago Andra, Betty Jo, Michelle, and I also got away to create, shop, laugh and eat. Andra is always a great hostess with lots to teach about entertaining.

Ingredients

3 cups cubed, cooked chicken

1 medium onion, chopped

3 garlic cloves minced

1 jalapeno, seeded and chopped from a can

1 large can stewed red ripe tomatoes diced

1 can tomato soup

6 cups chicken broth

¼ cup chopped cilantro

1 tablespoon Corn oil

1 tablespoon Worcester sauce

When serving

2 limes, juice

Shredded Cheddar cheese

Tortilla strips or broken tortilla chips

Chopped avocado

Instructions

Sauté onion, garlic & jalapeno in corn oil until tender. Add remaining ingredients and simmer one hour. Makes 6 servings.

To serve

Place cheese in bottom of soup bowl. Sprinkle tortilla strips on top of cheese. Ladle soup over all. Sprinkle with lime juice and top with chopped avocados, cheese, and cilantro.

Andra served this with a Caesar salad and the flavors were yummy together.

I’m looking forward to the next get-away, the end of April, for a retreat with women from our church. Last year was the first time it was held and I heard it was lots of laughs, enlightenment, and fun. So I was one of the first to sign-up for this second year. Hope you have some time planned in the future to get-away with your girlfriends. Would love to hear about it. Keep on living life to its fullest. Love to you all, Judy

 

 

 

Saturday’s Simple Recipe Page 22 Taco Soup

February 13, 2016

Hello Everyone,

Sorry it has been a couple of weeks since you heard from me. When I’ve been home, I have spent time in my studio every spare minute. I had a big order from the Texas Quilt Museum that I finally finished yesterday.

I made 20 collage greeting cards,

birthday

Happy Birthday, Jennifer

thanks

Thanks

thirteen Design Packets,

design

Thirteen Design Packets

and twelve mug rugs or hot pads.

pads

Twelve Mug Rugs or Hot Pads

I loved every minute of the hours in my studio. There are only a few other places I would rather be.

Now let’s think about cooking. We are getting near the end of my family cookbook. Here is the fourth from the end.

Taco Soup

In the middle 90’s, I went to Seattle to teach several of “That Patchwork Place” employees how to make the second five Jazz jackets. The jackets were pictured in my second book Jacket Jazz Encore. Marta Estes made this soup for our lunch one day. My husband loves this and will eat it for several days. Thank you, husband. I don’t feel guilty when I’d rather be creating in my studio than cooking in the kitchen. The soup is very easy.

soup

Taco Soup

Ingredients

1 ½ lbs. hamburger

16 oz. can diced tomatoes

15 oz. can kidney beans and juice

1 pkg. taco seasoning mix

15 oz. can chicken broth

1 can corn

1 chopped onion

1 small can rotel tomatoes (mild)

1 can hominy

Toppings

Tortilla chips

Grated cheddar cheese

Chopped avocado

Sour cream

Sliced black olives

Fresh cilantro

Instructions

In large kettle sauté meat and onion, breaking up with a spatula as it cooks.

Add taco seasoning and stir. Add tomatoes, beans, corn, hominy and broth. Stir and simmer for at least ½ hour or up to a few hours.

Serve by mounding broken tortilla chips in the bottom of the bowl; add a dollop of sour cream, then the soup. Top with grated cheese, sliced olives, and chopped avocado and cilantro.

Ummm…I think I’ll make a pot this week. Those of you who are looking out your window at snow would love this hot, tasty soup.

Happy cooking and creating to you until we meet again, Judy

Saturday’s Simple Recipe Page 21 Grammy’s Sugar Cookies

January 26, 2016

Hello Friends,

I know it isn’t Saturday, and I know I am two weeks behind in my blog posts to you. I’ve thought of you, though. My every free moment at home has been at our kitchen table going through many interesting teaching proposals for our 2016 International Fall Quilt Festival.

files

Teacher Selection Files for Scheduling

I’m happy to report I completed the class and curriculum selection at midnight Sunday. The four crates went with me to the office yesterday. Our Education staff is busy now getting everything in order to send out teaching contracts. Those of you who eagerly await the class catalog will be happy to know you will have well over 100 qualified teachers with over 400 special events, classes, lectures, and luncheons from which to make your selections. I’m excited now with the line-up, and it’s still 9 months away. That’s like waiting for a baby to be born once you know it’s going to happen.

office

On the Way to the Office

February is soon approaching. What better recipe to offer you this week than my tried and true sugar cookies. I make these sugar cookies at least every Valentine’s Day and Christmas season. Last fall, I added another occasion and that was our whole family tail gate party before the first Texas A & M football game. Todd’s family thought Grammy should make “Gig ’em” Aggie cookies for this momentous get-together. Of course I did.

madison

Madison Murrah Freshman at A & M

This recipe is my most requested recipe from friends. I got the recipe with some Tupperware cookie cutters when Tommy was a Lieutenant in the Army. We were stationed in Joliet, Illinois, at the Army Ammunition Plant during the Viet Nam War. Lucky us, he stayed at APSA for his whole tour of duty.

You’ll find this same recipe in one of my early posts. I thought about referring you to it, but decided to be consistent with the page numbers for those of you who are keeping count.

Grammy’s Sugar Cookies

cookies ready for tea

Please come for tea.

Ingredients and Instructions

Cream together:    

1 cup butter

2 cups sugar

Blend in:

2 whole eggs

Sift together and add to mixture:

1 tsp. salt

2 tsp. baking powder

4 cups flour

Add to mixture:

1 tablespoon vanilla

After mixing, do not refrigerate. Divide into 3-4 balls. Roll one ball at a time. Use left-over dough from each rolling all together for last ball and roll.

Dough part

Turn Dough on Floured Cloth

Roll out dough 1/8″ thick on floured pastry cloth using a floured sock on rolling-pin. Cut with cookie cutters. Place on cookie sheet. Sprinkle with sugar. Bake at 350 degrees for 8-10 minutes. Some fans will request baking cookies until they are barely browned. Others want theirs crispy, and some others like them slightly burned. Go figure? Cool on waxed paper.

bake and cool on waxed paper

Crispy or Barely Browned

With teacher selection complete, I have earned some time in my studio. It’s all set for making collage greeting cards and design packets for a Texas Quilt Museum order. Oh, be still my heart.

studio

My Studio with Work in Progress

Love you all, Judy

 

 

Saturday’s Simple Recipe Page 20 Pecan Pralines

January 9, 2016

Mom loved her sweets. You can’t get more sugary than these pralines. She would make a batch and eat it all herself over several days and she was a tiny woman. If I was lucky, she would make a batch while I was there for a visit. Mother died several years ago at age 89, but she lives on through her recipes and the love of a large family.

pralines

Yummy Pralines

Suzanne, my sister, and I had both written our own instructions from Mom for making her pralines, but they were slightly different. On one of Suzanne’s visits to my house we collaborated and successfully made Mom’s Pralines. Our collaboration is the recipe below.

suzanne

Suzanne and I

Mom’s Pecan Pralines

Ingredients

2 cups light brown sugar (packed)

1 cup white sugar

2/3 cup Pet canned milk

3 tablespoons butter or margarine

¼ cup Karo syrup

1 teaspoon vanilla

1 heaping cup coarsely chopped pecans

ingredients

Ingredients

Instructions

Put all ingredients, except pecans, in heavy saucepan.

in pot

Everything in Pot

Stir and bring to soft boil. Cook for approximately 10 minutes stirring all the time. Stir in nuts. Cook 5 minutes longer while still stirring.

boil

Slow Boil

The test to see if it’s ready:

Drop a spoonful of candy in a cup of cold water. If you can move it with your finger so it sticks together to form a ball it is ready.

test

Test If Candy is Ready

When test indicates it’s ready, let cool in pan for 10-20 minutes as you beat by hand.

beaten

Beaten and Cooled

Drop by spoonfuls on waxed paper. It should firm-up immediately.

spoonfuls

Spoonfuls

Recipe makes approximately 44 small candy pieces.

drop

44 Spoonfuls

Like Mom, I’d like to eat the whole batch. Today was Day 3 of Chemo by tablet. I can’t eat two hours before or after I take the tablets. So I consciously did not start this candy-making until I had passed the 2-hours-after mark. You can’t eat just one. I dare you. Much love and much sugar to you today, Judy

 

 

Saturday’s Simple Recipe Page 19 Easy Cheesy Potatoes

January 2, 2016

Since Thanksgiving is so close to Christmas, each year I choose to have a Honey Baked Ham for Thanksgiving and Turkey for Christmas. These potatoes are easy and go well with baked ham and Green Bean Bundles.

The recipe came from members of my Stitch and Bitch group in Victoria, Texas. I was one of the original members of this stitching group and active for about 25 years.

judy

Michelle, Judy, Judy, Judy, & Betty Jo

The membership changed many times over the years, but it was always nice to get together once a month for stitching, talking and lunching.

nell

Una Mae, Judy, Michelle, Nell

We tried to keep 12 members in the group so each member took a turn once a year to host our group.

tanya

Tanya, Jimmie, Carol, Michelle, Judy

I moved back to Houston from Victoria nine years ago, but the group continues on today. I miss those relationships.

andra

Judy, Andra, Michelle, and Betty Jo many years ago.

Easy Cheesy Potatoes

potato

Potato Ingredients

Ingredients

32 oz. frozen hash brown potatoes

8 oz. carton of sour cream

1 can cream of mushroom soup

12 oz. grated Cheddar cheese

½ tsp. salt

¼ tsp. pepper

1 small onion chopped into small pieces

2 cups crushed corn flakes            Put these in a zip-lock bag and mash with your hand.

½ cup melted butter

Instructions

Place hash brown potatoes in 9″ X 13″ Pyrex dish sprayed with Pam. Stir in chopped onions. Mix together sour cream, soup, cheese, salt, and pepper. Spread mixture over potatoes and onions. Top with the crushed corn flakes. Drizzle the melted butter over the corn flakes. Bake at 350 degrees for 1 hour. Everyone will go back for seconds. What is left over is good the next day heated in the microwave.thanksgiving

Did you make any New Year’s resolutions? I used to make resolutions every year, and they were always the same. Now I think of a word for the year. This year my word  is “courage.” I need courage for serious things and those that aren’t so serious.

On the less serious side this year, I want the courage to try to create wearables again, but different from the Jacket Jazz flavor.  I plan to make little dresses and tops using the vintage lace, embellishments, and garment pieces I’ve collected over the years.

Yesterday I started designing a little dress using a pattern from Simplicity called Dottie Angel. I noticed this cute pattern when visiting Michele Muska in her booth at Fall Quilt Market. She said she’d send the pattern to me. The pattern was waiting for me when I went to the office after Christmas. The timing was perfect.

DRESS

The Start of a Little Dress Using a Vintage Apron

I worked on the dress most of today. It’s almost finished. I’ll send you a picture later in the week with it complete. Would love to have your input.

In closing:

The following was a wish on a birthday card I received in 2013. I saved it because I thought the sentiment was a good message for a new year, too. Here it is for you.

May you have a moment to reflect on the past year and all you’ve accomplished and to look forward to all that may be waiting for you in the year ahead…

But mostly, in that moment, may you realize here and now what a gift your life is–not just to you but to everyone who knows you.

You are a gift to me. Thank you for being part of my life. Happy New Year! Judy

 

Saturday’s Simple Recipe Page 18 Pie Crust

December 26, 2015

When I was growing-up, my mom made a pie at least once a week. She made the most flaky, light pie crust I ever tasted. After I married, I tried following her recipe many times before I could make a pie crust I was proud to call my mom’s recipe. I think of her every time I roll out the pie dough.

mom

Mom and I Many Years Ago

Mom’s Pie Crust

Ingredients

crust

Pie Crust Ingredients and Supplies

1 cup flour

2 rounding tablespoons Crisco shortening each about the size of an egg

Dash of salt

3 tbls. cold water

Instructions

Mix shortening and flour with pastry blender. Stir to make sure all is moistened. Add 3 tablespoons of cold water. Cut through crust with fork until it starts to come together. Mold it into a ball getting all loose pieces together.

Flour a pastry cloth. Flatten pastry ball on pastry cloth and fold twice. Mom said this is what makes it flaky. Use hands to shape it the same all around. Use a sock on your rolling pin. Lightly flour it by rolling on pastry cloth. Roll dough out flat so it’s large enough to fit pie pan with some excess crust.

dough

Roll-out Dough

Fold crust in half and then transfer to pan. Ease in and flute edges, and then tuck under or cut off excess crust.

crust

Pie Crust Ready to Bake or Fill

If you are to bake the crust without the filling, prick holes in bottom and sides of crust with a fork. Bake 10-15 minutes at 425 degrees. Don’t let it get too brown.

If pie is to be cooked with unbaked pie crust, then do not poke holes in crust before baking pie.

That’s it, just three ingredients and a little practice. Don’t give up.

Because you’ve asked about my health and specifically how I am progressing with the MDS treatment, here’s an update. I haven’t had a blood or platelets transfusion for 4 months. The chemo is working. Thank you, God. I will start the ninth round of chemo on January 7, 2016. I’m doing well, and we are making plans to celebrate our 50th wedding anniversary with our family in June this coming year.

us

Tom and Judy

Happy New Year to you and yours. And here’s to 2016…may it be a year full of good blessings for you. Hugs, Judy

Saturday’s Simple Recipe Page 26 Hot Wassail

December 12, 2015

Yes, you’re correct. I’ve skipped several pages in your recipe book. Not to worry. I will return to Page 18, where we left off, next week. Page 26 is the last page in your book.

index

Recipe Book Index

It was important to me that you have this Hot Wassail recipe for this Christmas season. I received it in 1982, from the wife of the man my husband replaced at First Victoria National Bank in Victoria. She served it to us in their home the first Christmas we were there. I’ve made it multiple times each Christmas since then. My only son-in-law, Scott, makes a joke about me offering Hot Wassail to everyone who comes to our home during the Christmas season. “Would you like some hot Wassail?”

wassail

Hot Wassail

Hot Wassail

Ingredients

1 gallon apple cider

1 quart ginger ale

1 eight oz. package of cinnamon candies

8 cinnamon sticks

6-8 whole cloves

ingredients

Ingredients

Instructions

Pour liquid into bottom of electric coffee maker. Combine remaining ingredients in the top basket.

Perk until ready.

Makes 30 cups.

Our older son’s wife of 20 years came from Dallas to help us decorate for Christmas the first week in December. What a life-saver. I knew Julie was a keeper for our son the first time I met her. I have always told Todd, “I would have picked her out for you, if that had been my decision.”

cheers

Cheers Julie and Tommy

Our tree and house are all decorated. We had one large party last Saturday night in our home and will have a tiny dinner party on Monday evening this coming week. Then Wednesday, our younger son and his sweet wife and baby will arrive and be with us for a week. The stars will be brightly shining. Later, our daughter and our older son, will arrive with their families for us to celebrate our family Christmas on December 22. It will be our Merry Christmas celebration.

MERRY

Merry Christmas

Merry Christmas to you and yours. May all your Christmas wishes come true. Love and hugs, Judy

The Winners of “My Favorite Christmas Recipe or Project” Contest

December 2, 2015

A few weeks ago, I asked you to send your favorite Christmas project and/or recipe to me for a Christmas contest. My little committee and I chose our favorites yesterday, but we were so busy decorating for Christmas, I didn’t sit down to let you know.

Christmas

Merry Christmas Decorating

I have sent the 24 Fat Quarters batches to the two winners, but I want to share their winning entries with you, my readers. You may want to try them. Now for the drum roll…

The Christmas project winner was submitted by Teresa Duggan. It’s a darling little gift bag. She and her friend, Ann, get together weekly to sew. Besides enjoying each other’s friendships, they create and have fun at the same time. I met once a month with a friend many years ago to create new projects. I looked forward to each get-together. Do you have a “create-with-me” buddy?

Teresa and Ann have made more than 30 of these little gift bags in which to put a small Christmas gift for friends and family. The bags measure 4″ X 4″ X 2″. What do you think they plan to put in these tiny bags?

tiny

4″ X 4″ X 2″

They found the instructions on the “All People Quilt” website. Check-out http://www.allpeoplequilt.com/bags-pillows-gifts/bags-and-purses/tiny-treats for the instructions. The tiny treat bags on the website were made in Halloween fabrics, but certainly can be made in other fabrics for gifting on any occasion.

bags

Little Gift Bags

Our favorite recipe submitted was by Carol Luther. She wrote that this Custard Pecan Pie was her grandmother’s favorite. Her grandmother got the recipe when Carol’s mother was attending Mary Baylor College. On one of her grandmother’s visits to see Carol’s mother she received the recipe from a tea room there.

Ma’s Pecan Pie

Ingredients

1 cup granulated sugar

3 cups whole milk

3 eggs

1 cup pecans

1/2 cup flour

1 tsp. Vanilla

1 tbsp. butter

Instructions

Put milk in sturdy pot and scald.

I googled “scald” and basically it means heat until almost boiling. This was done many years ago before milk was pasteurized.

Separate eggs.

Cream sugar and beaten egg yolks. Add to milk. Stir constantly.

Slowly add 1/2 cup of flour. Continue stirring.

Cook until thick as summer butter. I don’t know what summer butter looks like, but I stirred constantly with a wire whisk until it started to thicken. I was happy with the results.

butter

Like Summer Butter

Add pecans, butter and vanilla. Pour into baked pie shell. Top with meringue and brown.

oven

Just Out of the Oven

I could hardly wait to taste it. My husband was cooking dinner when the pie was cool enough to cut. I must confess I had to try it before dinner. It is so yummy, but very different from the pecan pie recipe I gave you last week. Give it a try.

pie

Pecan Custard Pie

I loved all the recipes, but could only choose one for the Fat Quarter Bundle. There were several recipes submitted using cranberries. What could be more like Christmas than cranberries? I especially liked the recipe I received from Amy Cottrell. I’d like to share it with you, too.

She wrote:

My favorite recipe for Christmas is Cranberry Bread.  The original was from 1965.  I have made some changes.   This recipe is easy and awesome.

Cranberry Bread

INGREDIENTS:

2 Cups Flours

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 Cup Sugar

2 Tablespoons shortening

¾ Cup Orange Juice

1 Egg – beaten

1 Cup cranberries, raw, cut ½ Cup into pieces

1 orange rind zested

DIRECTIONS:

Preheat oven to 350 degrees.

Grease a 9x5x3 Loaf Pan

Sift dry ingredients into a bowl. (Flour, Baking Power, Baking Soda, Salt, Sugar)

Mix in shortening, juice, and egg.

Fold in cranberries.

Grease pan and pour in loaf pan until done

Bake at 350 for about 40-50 minutes. Bread is done when a toothpick is inserted and comes out clean.

So there you have it. Two recipes and a little project. Let me know, if you try any of them. Thanks to all of you who took the time to enter my little contest. It was fun reading your entries. Hope you’ll play along again next time. Would love to hear from everyone.

baking

Happy Holiday Baking

Merry Christmas to you and yours, Judy

 

 

 

 

 

 

 

 

 

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