Puffed Cauliflower Cheese

cauliflower

This recipe came from my Aunt Della, who shared it in a recipe booklet that my sister gave me for a bridal shower in 1984. I have no idea where she got this recipe, but I think she had been making it for quite a while. It’s been in my collection since 1984. Years before, we had been in their home for Sunday lunch when she served this dish. She never forgot my love for this, so when she had to choose a recipe, this is the one she put into my cookbook.

If you’ve got some left-over fresh cauliflower that you need to use up and you’re tired of vegetables with dip or steamed cauliflower with broccoli or California blend, then you should try this recipe. While it looks like it’s a lot of work, you can actually put this together in about twenty minutes. You can add whatever seasonings you’d like: salt, pepper, garlic, onion powder, or some red pepper flakes. While the cauliflower is cooking, make your sauce and separate your eggs. Then put it all together.

cauliflower

Making the sauce

Add the egg yolks to the cooked, seasoned, and drained cauliflower.

cauliflower

Mixing the egg yolk mixture into the cooked and drained cauliflower

Whip up the egg whites until they are stiff and mix it all together. Then bake it for thirty minutes in a 400-degree oven.

cauliflower

Pre-baking

Here is the recipe!

 

Puffed Cauliflower Cheese
Author: 
Recipe type: Vegetable
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A souffle type cauliflower dish that puffs up well and is easy to serve.
Ingredients
  • 1 medium-sized head cauliflower
  • ¼ cup margarine
  • 2 Tbsp. flour
  • 1 cup milk or milk and water in which cauliflower has been cooked
  • ¼ cup fine breadcrumbs
  • 3 eggs, separated
  • 1 cup grated cheese
Instructions
  1. Wash cauliflower and drain
  2. Cut into flowerets
  3. Cook in water until tender, then drain
  4. In a separate kettle, heat butter, then stir in flour
  5. Add milk, stirring until the mixture thickens
  6. Separate eggs and stir egg yolks into the cauliflower
  7. Add cheese, and mix together with the white sauce
  8. Season with salt, pepper, and most of the breadcrumbs
  9. Add other seasonings such as garlic powder, onion powder, red pepper flakes, etc.
  10. Beat egg whites until stiff and combine with the other ingredients
  11. Put into a greased dish
  12. Sprinkle breadcrumbs on top
  13. Bake in a preheated oven at 400 for 30 minutes

 

 


 


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Peanut Blossom Cookies

peanut blossoms

Peanut butter and chocolate kisses = peanut blossom cookies! Our kids always enjoyed helping to make these cookies. Was it because they got too unwrap the Hersey Kisses and sneak a few on the side?

peanut blossom

Was it because they got to help roll the dough into balls and dip them in sugar? Was it because they got to press the Kiss onto the dough once it had been baked?

peanut blossom

Maybe it was all of the above! This recipe for peanut blossoms never fails to draw kids into the baking process. Plus, it’s such an easy way to draw kids into the baking process.

The peanut blossom recipe is so easy to mix up. I’ve been making these since I was a kid back in my mother’s bakery right off the kitchen in our house.

In those days, we spent a day making as many different kinds of cookies to share with others. This one was always on the list.

You’ll need the usual baking ingredients, including Hershey Kisses and peanut butter.

peanut blossoms

Here is the recipe for peanut blossom cookies.

Peanut Blossom Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
A fun peanut butter cookie with a Hersey kiss in the middle - for a fun time with kiddos who like to help mix and bake cookies.
Ingredients
  • 1 cup sugar
  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 2 eggs
  • ¼ cup milk
  • 2 tsp. vanilla
  • 2 tsp. baking soda
  • 3½ cups flour
  • 1 tsp. salt
  • 20 oz. milk chocolate kisses
Instructions
  1. Cream sugars, butter, and peanut butter
  2. Beat in eggs with the milk and vanilla
  3. Stir in dry ingredients
  4. Shape in balls
  5. Roll in granulated sugar and place on ungreased cookie sheet
  6. Bake at 350 for 10-12 minutes
  7. After baking, press a chocolate kiss onto each cookie.
  8. (It takes a while for the chocolate to set up, so you can put the cookies in the freezer to speed up the process.)

 

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Carol’s Chocolate Cake Concoction

chocolate cake

For chocolate lovers

My friend Carol loves chocolate as much as I do. She came up with her own recipe for this layered chocolate cake, and it is scrumptious. One thing I like about this recipe is that it’s not too rich or too sweet.

You can make your chocolate cake from scratch or use a cake mix. Bake one cake and let it cool, then slice it in half using dental floss or a knife. I usually put my cake in the refrigerator; it won’t crumble as easily if it is cold.

The How-To

If you’re using a cake mix, use milk instead of water and add 1 1/2 teaspoon of instant coffee grounds to the batter. A friend of Carol’s told her that the coffee helps draw out the chocolate. (You learn something new every day!)
For the inside layers, mix your pudding according to directions. You can use chocolate or mix some vanilla with it. For this recipe, you’d need 1 large box and 1 small box pudding. 
Once you have separated your cake into two layers, frost the bottom half, then add a layer of chocolate pudding, then a layer of cool whip, and then a layer of chocolate candy (made into chunks or done in a blender) of your choice. You can use heath bars or butterscotch or chocolate chips
Put the top layer of cake on top of this first layer, then repeat in this order: frosting (icing), pudding, cool whip, and candy.
You can make your own frosting or use store-bought. You can decrease the amount of the frosting if you are afraid this will be too sweet.

Concoction varieties

For added flair or flavor, try a yellow cake mix with pineapple and vanilla pudding. Add crushed Oreo cookies instead of other candy if you’d like. The choices and combinations are endless!
Refrigerate for several hours until ready to serve. Keep this cake refrigerated.
Have fun experimenting and eating it together!

Carol's Chocolate Cake Concoction
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15 servings
 
Ingredients
  • 1 chocolate cake mix - use milk instead of water
  • 1½ teaspoons instant coffee
  • 1 large and 1 small box chocolate pudding
  • Milk for the chocolate pudding
  • 1 cup chocolate frosting
  • Cool whip - 16 ounces total - or less as desired
  • Candy of your choice - Butterfinger, Heath bars, chocolate or butterscotch chips, etc.
Instructions
  1. Bake chocolate cake and cool.
  2. IF using a cake mix, use milk instead of water and add 1½ tsp. instant coffee to the mix
  3. Slice in half from top to bottom
  4. Put bottom layer of cake in a pan
  5. Top with pudding
  6. Add frosting on top of pudding
  7. Add cool whip on top of frosting
  8. Add candy - crumbled or broken bits on top of cool whip
  9. Repeat layers, starting with the cake, then add the rest of the layers
  10. Refrigerate for several hours before serving.
  11. Keep refrigerated after serving.

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chocolate cake

How to Make Homemade Bread Without a Mixer

 

homemade bread

No electric mixing – hands only!

 

No mixer homemade bread. Making your own homemade bread is not difficult, even if you have to mix it by hand. (People used to do it by hand back in the day, and it’s just as easy now as it was then.) You can mix it up without using a mixer, and, while it might take a little longer, you will have the satisfaction of accomplishing this feat in short order!

Your oven. You can bake bread in an outdoor oven, an electric oven, or a gas range. It matters not at all.  A convection will get the job done a little sooner, but you can use any oven, believe me.

A few weeks ago, our daughter’s friend, Paryce, visited and wanted to learn how to make bread. She doesn’t have a mixer (not even a hand-held one), but in the kitchen of Linger Longer, she learned how to make bread anyhow. My Bosch and my Kitchen Aid sat silently on the counters. The hand-held mixer stayed inside the drawer, and we just used a few measuring cups and a bowl to mix up the dough.

Gather your ingredients. You will need warm water (110-115); vegetable oil; sugar; salt; yeast; bread flour. That’s all. This is what you do.

Warm Water. Using tap water, turn it on to hot until it warms up and becomes the right temperature (110-115 degrees). I’ve used a meat thermometer and a candy thermometer to do this. Once you’ve done it a few times, you’ll be able to “feel” and know when it’s the right temperature. Measure the water and put it into a bowl or a measuring cup. We used a measuring cup. If the water is too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate like it should. Learn to get the water just right. The picture below shows the beginning of the fizzing of the yeast.

homemade breadYeast. Pour the yeast on top of the water. It will start to slide into the warm water.

Sugar. Add the sugar. Adding the sugar will help “push” the yeast down into the water. You can use a fork to stir it together. You definitely want that yeast to be submerged in the water!

Wait. Watch the yeast start to bubble as it dissolves. This will take 5-10 minutes.

homemade bread

Most of the yeast is dissolved.

Vegetable Oil and Salt. In a large bowl, mix the two together. If you want to, you can add a cup of flour now, or just wait.

Add the mixtures. Mix the yeast/water and the vegetable oil/salt together well. We used a large slotted spoon.

homemade bread

Mixing the salt/oil and water/yeast/sugar together

Add flour. Start with two cups. Use the slotted spoon until it’s too hard to handle.

homemade breadBegin kneading flour into the dough. Put some flour on your counter, spoon out the bread mixture and start mixing/kneading the flour into the dough. Just add a cup at a time and keep kneading.

homemade bread

We divided the dough into two parts and each of us worked on one lump of dough, adding a little flour at a time.

Knead the dough. Keep working the dough and kneading until it is smooth and elastic. You’ll be able to get that “feel” after you’ve worked it long enough. My arms were starting to get tired but Paryce kept plugging away until her dough had a smooth, soft texture.

homemade breadPut in a bowl and let it rise. Once the dough is the right texture, put it into a greased bowl, turning it over so that all sides are covered with oil. After it has doubled in size, punch it down with your hands and let it rise. You should let it rise twice if you have time.

On this photo, you can see where our fingers went into the dough to punch it down.

Shape loaves and put into bread pan. Pick up the dough and put it into a round or an oblong shape; you can knead it into the shape you want, or slap it with your hands to get the air bubbles off.  Once the loaf is in the pan, I put a fork down through the loaf – 5 or 6 places times total. This (supposedly) helps get rid of air bubbles. Plus, it’s the way my mama did it, so I do it this way, too.  I have a sister who doesn’t prick her loaves anymore and she says they turn out fine.

Let bread rise, then bake. Once the bread it in the pan, let it rise again. Once it’s ready, put the pans into a pre-heated oven and bake. You can turn them around part-way through.

Schmutz. That’s Pennsylvania Dutch for “grease”.  So that’s what we do. Schmutz the tops of your bread and watch it glisten! You can use butter, margarine, Crisco, or vegetable oil.

This photo is the finished product and the process took about four hours from start to finish. It took longer because I had Paryce practice getting the water temperature right, and then we were busy doing other things so the dough rose higher than it needed to before we punched it down both times. Plus, we took our time to knead the flour into the dough. You can do this easily in under three hours.

The recipe. You can follow this method using any recipe, but I’m happy to share the one I used for this one. I actually just doubled the easy dinner roll recipe. Here’s the doubled recipe.

How to Make Homemade Bread Without a Mixer
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 loaves
 
Such an easy recipe to learn how to make homemade bread - without using a mixer! From start to finish, you can be done in two hours or a little more.
Ingredients
  • 3 cups water
  • ½ cup sugar (I used a lot less)
  • 2 Tbsp. yeast
  • 1 Tbsp. salt
  • ½ cup vegetable oil
  • 8-12 cups bread flour
Instructions
  1. Dissolve yeast with sugar in warm water (110-115 degrees)
  2. Mix vegetable oil and salt together
  3. Add the yeast mixture to the oil mixture
  4. Add 4 cups bread flour to the yeast mixture and stir until mixed well
  5. Put the dough on the counter and dust with bread flour
  6. Knead the bread flour into the dough
  7. Keep adding more flour into the dough until it is not sticky
  8. Knead on countertop until smooth and elastic - 5-10 minutes
  9. Place into greased bowl and let rise in a warm, draft-free place
  10. When double in size, punch down and let it rise again
  11. Repeat
  12. Divide dough into equal portions and shape into loaves
  13. Put into greased bread pans and prick with a fork if desired
  14. Let rise until double
  15. Bake in 350 oven for 30 minutes or until brown
  16. Remove from pans and cool on a rack or a tea towel
  17. Grease the top of loaves with butter, margarine, vegetable oil, or Crisco

 

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pinterest homemade bread