recipe box


3 cups flour

1 3/4 teaspoon salt

1/2 teaspoon yeast

1 1/2 cups water

Mix dry ingredients and then add water.  Mix thoroughly. 

Cover and let sit 12-18 hours.

After it sits overnight, plop it out on a heavily floured surface then into the Dutch oven.

Bake at 450 Degrees F. for 30 min lid on then 10-15 more with lid off.

(gluten and dairy FREE)
3 cups Minute rice
1 (13.5 oz) can coconut milk plus water to make 3 cups liquid
Cinnamon to taste
1/2 cup dried cherries (or your favorite tart fruit)
1/2 cup shredded coconut
1/2 cup sugar
1/4 teaspoon salt
Add all ingredients except for rice and bring to a boil.  Mix well then add minute rice.  Cover and remove from heat. Let stand for five minutes then fluff and serve.


Mom's Sweet Muffins

3 eggs  
1 1/2 cups sugar  
1 1/2 cups  milk  
6 teaspoons Baking Powder  
3/4 cup vegetable oil  
1 1/2 teaspoons salt  
4 1/2 cups flour

One bowl dump and mix and bake.

400 degrees for 10-20 minutes depending on the size of your muffin tin.


Hummingbird Cake


1 package (18.25 oz) plain yellow cake mix

 1 can (8 oz) crushed pineapple packed in juice, undrained

2 medium or 3 small ripe bananas, peeled and mashed (1 cup)

1/2 cup water

1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower

3 large eggs

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

Cream Cheese Frosting

1/2 chopped pecans, toasted

 Preheat oven to 350 degrees F.  

Lightly grease two 9 inch round cake pans with solid vegetable shortening, then dust with four.  Shake out excess flour.

Place the cake mix, pineapple with its juice, mashed bananas, water, oil, eggs, vanilla and cinnamon in a large bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed.  The batter should look thick and the fruit well blended.  Divide the batter between the prepared pans, smoothing it down with the rubber spatula.  Place the pans in the oven side by side.


Bake until golden brown, about 30-32 minutes. Cool them on wire racks.

Prepare the cream cheese frosting. 

When cakes have cooled completely, frost with frosting and top with toasted pecans. (or toasted almonds if you don't have pecans and don't want to run to the store...again.)


 Cream Cheese Frosting

 1 package cream cheese, at room temperature

8 tablespoons (1 stick) butter, at room temperature

3 3/4 cups confectioners' sugar, sifted

1 teaspoon pure vanilla extract

Place cream cheese and butter in large mixing bowl.  Blend with an electric mixer on low speed until combined, 30 seconds.  Stop the machine.  Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well incorporated, 1 minute.  Add the vanilla, then increase the mixer speed to medium and blend the frosting until fluffy, 1 minute more.


Enchilada Sauce

2 Tablespoons Vegetable Oil
2 Tablespoons all-purpose flour
2 Tablespoons chili powder
1/2 teaspoon ground cumin
1 8 oz can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

  1. Heat oil in large 2-Qt saucepan; stir in flour and chili powder; cook for 1 minute.
  2. Add remaining ingredients.  Bring to a boil and simmer for about 10 minutes.

Homemade Powder Laundry Soap


1 grated/shaven bar Fels-Naptha

1 cup Borax Laundry Booster

1 cup Arm and Hammer Washing Soda

Grate Fels-Naptha and mix thoroughly with washing soda and Borax Laundry Booster.  Use 1-2 Tablespoons per load.




Brownies in a mug (BUG)


Serves: 1
Units: US | Metric


  1. In a 12 oz coffee mug, add water, butter, vanilla and dash of salt. Whisk well.

  2. Add cocoa powder, whisk well. Add sugar, whisk well. Add flour, whisk well.

  3. Microwave for 60 to 90 seconds. Center should be slightly molten. Careful not to overcook.

  4. Enjoy with a spoon. Careful brownie will be hot.



4 cups fruit chopped or sliced.

Cream together:

1/2 cup butter, softened
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 cup all purpose flour

3/4 cup rolled oats
nuts (optional)

Mix and sprinkle over fruit:
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1/4 cup water

Layer fruit in bottom of 8x12" baking dish. Pour wet mixture over fruit, then, with hands, crumble dry mix over fruit. Add nuts if desired. Bake at 350 F for 40 minutes. Serve warm with whipped cream or ice cream. 
Makes 8-10 generous servings.



3 eggs
1 cup vegetable oil
2 cups granulated sugar
4 cups grated zucchini
3 teaspoons vanilla
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
3 cups flour
1 cup nuts (optional)

Combine eggs, oil, sugar, zucchini and vanilla. In a separate bowl, combine the dry ingredients then add gradually to the wet mixture. Coat loaf pan with cooking spray and pour batter in until about 12-3/4 full. Bake at 350 F for 60 minutes or until toothpick comes out clean. Makes about 3 loaves.



1/2 cup butter or margarine
2 ounces unsweetened chocolate
2 eggs
1 cup sugar
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 cup chopped nuts

1. Grease an 8x8x2-inch baking pan; set aside.  In a medium saucepan melt butter and chocolate over low heat.  Remove from heat.  Stir in eggs, sugar, and vanilla.  Using wooden spoon, beat lightly just till combined.  Stir in flour and nuts.
2. Spread batter in prepared baking pan.  Bake in a 350 degree oven for 30 minutes.  Cool in a wire rack.  Cut into bars.  Makes 24 brownies.


Minute Fudge Frosting:
2 cups sugar
1/4 cup light corn syrup
1/2 cup milk
1/2 cup shortening
2 sq. unsweetened chocolate (2 oz.) cut up
1/4 teaspoon salt
1 teaspoon vanilla

Mix all ingredients except vanilla in saucepan. Stir over low heat until chocolate and shortening melt.  Bring to a full rolling boil, stirring constantly.  Boil 1 minute. (220degrees).  Remove from heat and beat until lukewarm (120 degrees). Stir in vanilla.  Beat until a smooth consistency.  Enough for two 8 or 9" layers or 13x9" oblong cake.



2 cups sugar
1/4 cup cocoa
1/2 cup milk
1/4 cup butter
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup peanut butter
3 cups oatmeal

Mix sugar, cocoa, milk and butter in sauce pan on medium heat until it boils.  Let boil for one minute (1!) (not more or they are dry and crumbly).  Remove from heat stir in peanut butter, salt, vanilla and oats.
Drop by tablespoon on wax paper.  Let cool.
This is a tried and true recipe.  Believe me, we have tried it over and over and over and over...



1 box cake mix (white or yellow)
ingredients cake mix asks for except for water (i.e. eggs, oil) in place of water, use peach juice from canned peaches.

1 large can sliced peaches
1 stick butter
1 cup brown sugar

Mix cake mix in separate bowl.
In  Dutch oven melt butter and brown sugar and stir over heat until bubbly and they have carmelized. Remove Dutch oven from heat, layer drained peaches, and mixed cake mix.
Put lid on Dutch oven, place directly over hot coals with 5-6 hot coals on Dutch oven lid.  Cook approx. 15-20 minutes or until done.  Remove from heat.  Cut the sweetness with whipped, or ice cream as it is very rich.



8 cups sliced squash, or cucumbers
2 medium onions
2 sweet peppers (one red, one green)
1/4 cup salt
Mix squash, onions and peppers together, sprinkle w/ salt (un-iodized) mix well, cover with water and ice.
This is important to keep the veggies cold.
Let sit for 1-2 hours.
Rinse, drain and set veggies aside.

Brine ingredients:
2 1/4 cups cider vinegar
2 1/4 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon turmeric

Mix brine ingredients in a stainless steel stock pot.  Bring to a boil stirring constantly, let boil 3 minutes.  Add vegetables and bring back to a boil for 3 minutes.  Remove from heat and fill jars to within 1/2 inch of top with mixture.  (Important: liquid must cover vegetables and be within 1/2 of top.)  Place sterilized rings and lids on jars finger tight.  Process in steam canner, or boiling water bath for 5 minutes.  Adjust time accordingly for elevation.



6 cups hot water
3/4 cup shortening or vegetable oil
6 heaping Tablespoons sugar
3 scant Tablespoons salt
1/2 cup warm water
2-3 Tablespoons yeast
5 lbs. flour

Mix yeast in 1/2 cup warm water, let bloom.  To your bread mixer add hot water, oil, sugar, salt and half the flour.  (I have a Bosch and love, love, love, it, but what ever brand you have should do the trick.)  Mix with the dough hook until it looks soupy, then add the bloomed yeast.  After the yeast is blended, add the rest of the flour.  Let mix about 8-10 minutes.  Let rise, punch down, let rise again, punch down, shape for loaf pans.  Bake at 350 for 30 minutes. Makes 4-6 loaves depending on size of loaf pans.