Search Recipes or Ingredients

Loading...

Cinnamon Rolls


Here's a delicious recipe that makes the most delightful dough. 

Dough:
1 package yeast
1/2 cup warm water
1/2 cup scalded milk
1/3 cup real butter, softened
5 tablespoons sugar
1 teaspoon salt
1 egg
3 1/2 cups flour


Filling:
1/2 cup melted real butter, divided
1 1/3 cups brown sugar, divided
2 tablespoons cinnamon
1/2 cup chopped raisins
1/2 cup chopped nuts

Cream Cheese Glaze:
4 oz. cream cheese, softened
1 1/2 cups powdered sugar
1/4 cup butter
1 teaspoon vanilla extract
3-4 tablespoons hot water


In small bowl, dissolve yeast in warm water and set aside. In large bowl, mix together scalded milk, butter, sugar, salt and egg. Add yeast mixture and one cup flour. Mix together until smooth. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5-8 minutes. Place in greased bowl. Cover and let rise until doubled, about 1 1/2 hours. 


When doubled, punch down dough. Roll out on floured surface into a 15x9" rectangle. Spread 1/3 cup melted butter over dough. Sprinkle buttered dough with 1 cup brown sugar and cinnamon. Sprinkle with raisins and nuts. Roll up dough, beginning with long side, and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of 9x12 baking pan with remaining melted butter and brown sugar. Place cinnamon rolls close together in pan and rise until double, about 30-40 minutes. Bake in preheated 350 degree oven for 30 minutes or until golden brown. 


In small bowl, mix together cream cheese, butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over warm rolls. Enjoy! 
Click here for a printable version of this recipe.

Kathleen Y'Barbo's Grandma's Peach Cobbler


Bestselling author Kathleen Y’Barbo is a multiple Carol Award and RITA nominee of over forty novels with more than one million copies of her books in print in the United States and abroad. A tenth-generation Texan and certified family law paralegal, she was recently nominated for a Career Achievement Award as well as a Reader’s Choice Award by Romantic Times magazine. Kathleen Y'Barbo has four grown children, seven bonus children, and her very own hero in combat boots. Find out more about Kathleen at www.kathleenybarbo.com.

Kathleen's Latest Book Release: THEIR UNEXPECTED LOVE
Book 3 Second Chances Series

Widowed contractor Logan Burkett knows exactly what troublemaking teens need: discipline. A former rabble-rouser, Logan had his life turned around by firm guidance and hard work. But try telling that to Pippa Gallagher. The softhearted event planner runs a skate park ministry for troubled teens and thinks a place to be themselves is the answer. As he and Pippa work together renovating the space, they seem to disagree about everything. But when disaster strikes, Logan finds himself feeling very protective of the beautiful planner and surprised to discover they share one very special thing in common…love. Buy the book HERE. 

Kathleen Y'Barbo's Grandma’s Peach Cobbler

1 cup flour
1 cup sugar
1 cup milk
1 teaspoon vanilla
1 teaspoon baking powder
1 large can peaches, reserve juice
1/4 cup butter

Preheat oven to 350 degrees. While the oven is preheating, place 1/4 cup of butter in a 9x12 pan and allow it to melt in the oven.

Mix together flour, sugar, and baking powder. Add in milk and vanilla. When butter is melted, remove pan from oven and pour flour mixture onto melted butter. Place peaches in pan and then pour juice over the dish.

Bake for 25-30 minutes or until browned. Serve as is or with ice cream. Serves 6-8.

Chicken Cacciatore


Here's a recipe you need to make for your family. I first saw this made while watching a cooking show on PBS called Lidia's Italy. What can I say, I LOVE Lidia. After seeing her make this dish, I knew I had to try it for myself. Here is my version, based roughly off of hers with my own additions.

8 chicken thighs, (skins removed, if desired)
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/2 cup flour
1/3 cup olive oil, divided
1 cup sweet onion, chopped
½ cup red wine
14.5 oz can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 bay leaf
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cups white mushrooms, sliced
1 red bell pepper, cored, seeded, and cut into 1/2-inch strips
1 yellow bell pepper, cored, seeded, and cut into 1/2-inch strips
3 cloves garlic, minced

1/2 teaspoon crushed red pepper
egg noodles, cooked per package directions

Season flour with salt and pepper. Dredge the chicken in flour, coating to cover. In a large dutch oven, heat 1/4 cup olive oil. Add half of chicken to the pan, being careful not to crowd the pieces. Remove the chicken from the skillet as it browns, adding the remaining pieces to take their place. Once the last pieces of chicken are browned, pour off half of the fat. Add the onions to the remaining fat in the pan and cook for about 5 minutes, stirring frequently.

Pour the wine into the pan, bring to a boil, and cook until reduced by half, about 3 minutes. Add the tomatoes, oregano, rosemary, and bay leaf. Season lightly with salt and pepper, and bring to a boil. Tuck the chicken into the sauce and adjust the heat to a gentle boil and cover the pan. Cook, stirring a few times, for 20 minutes.

Meanwhile, in a large skillet, heat the remaining olive oil over medium-high heat. Add the mushrooms, peppers, garlic, and crushed red pepper. Saute until the peppers are slightly tender, about 7-8 minutes.

Add the vegetables to the chicken and stir gently. Continue to cook, covered, for another 10 to 15 minutes. Check the level of the liquid as the chicken cooks. You may need to add a bit of water to the sauce as you will want enough sauce to pour over the egg noodles. Serve over egg noodles with a hard sourdough bread. Delicious! 

Click here for a printable version of this recipe.

Egg Rolls

Although this recipe calls for a bit of work, it is well worth the effort. Serve with Fried Rice or Egg Drop Soup. Yum! 

1/2 pound bulk sausage
2 cups shredded cabbage
2 carrots, peeled and shredded
1 cup bamboo shoots, diced
1/2 cup water chestnuts, chopped
1/3 cup mushrooms, chopped
2 tablespoons chicken broth
1 tablespoon minced garlic
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground ginger
1/2 teaspoon pepper
1 package egg roll wraps (21 slices) 


In large skillet, brown sausage until fully cooked. Add cabbage and carrots. Cook until cabbage is tender. Add bamboo shoots, water chestnuts, mushrooms, garlic, dry sherry, soy sauce, salt, sugar, ginger, and pepper. Cook for 5-10 minutes. Allow to cool.



To prepare egg rolls, add 3 tablespoons filling to each egg roll wrap. Coat edges of wrap with water and roll halfway, from corner to corner. 



Fold over sides, being careful not to create any gaping holes for the filling to fall out. The tighter you roll, the better. 



Repeat until filling is gone. To cook, you may either deep fry for 3-4 minutes, or bake in 400 degree oven, lightly coating each roll with a little oil. Bake for 20-30 minutes until golden brown. Serve with sweet and sour sauce, plum sauce, or hot mustard. Serves 8-10.
Click here for a printable version of this recipe.

Debbie Macomber's Cedar Cove Cookbook


Now, from Debbie Macomber's Cedar Cove Cookbook, you can relish in your own home the same superb meals found in Cedar Cove's households. Charlotte Rhodes, one of the series' most beloved characters, invites all fans of Cedar Cove, as well as anyone who enjoys classic home cooking, to join her in touring the town's kitchens as she shares more than 130 of her treasured family recipes. (And she's got plenty to tell you about the people of Cedar Cove, too!)

You'll find such mouthwatering dishes as:

• Justine Gunderson's Grilled Salmon with Lime-JalapeƱo Butter

• Teri Polger's Macaroni and Cheese

• Charlotte Rhodes's Cinnamon Rolls

• Olivia Griffin's Creamy Tarragon Chicken Salad

• The Pot Belly Deli's Broccoli and Cheese Soup in a Bread Bowl

• And many more

Whether you've just discovered the world of Cedar Cove or have devoured all the books, you can now partake of the town's culinary traditions and cook just like Charlotte, her family and friends! Buy the book HERE. 

Debbie Macomber is a #1 New York Times bestselling author and one of today's most popular writers with more than 170 million copies of her books in print worldwide. In addition to fiction Macomber has also published two bestselling cookbooks; numerous inspirational and nonfiction works; and two acclaimed children's books.

Macomber's beloved and bestselling Cedar Cove Series became Hallmark Channel's first dramatic scripted television series, Debbie Macomber's Cedar Cove, which was ranked as the top program on cable when it debuted in summer 2013. Hallmark is now filming a second season, which will premiere this Saturday, July 19 on the Hallmark Channel. 

Debbie Macomber owns her own tea room, Victorian Rose Tea Room & yarn store, A Good Yarn, named after the shop featured in her popular Blossom Street novels. She and her husband, Wayne, serve on the Guideposts National Advisory Cabinet, and she is World Vision's international spokesperson for their Knit for Kids charity initiative.

A devoted grandmother, Debbie and her husband Wayne live in Port Orchard, Washington (the town on which her Cedar Cove novels are based) and winter in Florida. Learn more about Debbie and her books HERE. 

Rosemary-Garlic Sourdough Flatbread


Here's another sourdough recipe we tried this spring that we absolutely love. Enjoy! 

1/2 cup sourdough starter
1/3 cup warm water
1 teaspoon dried milk
1 teaspoon instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups flour
1/3 cup virgin olive oil
1 tablespoon minced garlic
1 teaspoon minced onion
1 teaspoon dried rosemary, crushed
ground black pepper and kosher salt

In large mixing bowl, combine sourdough starter, water, dried milk, yeast, sugar, salt, and flour. Mix together until combined and knead for 5-7 minutes. Set in a greased bowl and cover. Allow to rise for 1 hour. 

In a small saucepan, combine olive oil, garlic, onion, and rosemary. Cook over low heat for 7-10 minutes. 

Cut the dough into four pieces and form each into a ball. Spread out on a greased parchment paper to make 11"x5" ovals. Lightly brush each with garlic and rosemary oil. Sprinkle with salt and pepper to taste. Allow to rise for 40-60 minutes until somewhat raised. Preheat oven to 450 degrees. Bake two at a time on pizza stone for 4-7 minutes until a deep golden brown. Repeat with remaining dough. Makes 4 pieces of flat bread. 
Click here for a printable version of this recipe.

Cherry Almond Scones

Here's a recipe I tried that turned out so yummy! Enjoy! 

2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter
1/2 cup half-and-half
1 egg
1/2 teaspoon almond extract
1 teaspoon vanilla
3/4 cup dried cherries (chopped)
1/2 cup slivered almonds



Preheat oven to 400 degrees. In medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter with knife or fork. In glass measuring cup, whisk together half-and-half, egg, and extracts. Stir milk mixture into flour mixture. Add cherries and almonds. Work mixture together until it sticks together and forms a ball. Using hands, knead together 4-7 times. Divide into 8 portions and place in lightly greased scone pan. Pat to form in pan. Sprinkle with 1 tablespoon sugar. Bake for 13-15 minutes until golden brown. Cool for 5 minutes and turn out of pan. Serve warm with a cup of coffee or tea. Yum!
Click here for a printable version of this recipe. 

Carla Stewart's Shortbread Thumbprint Cookies

Carla, pictured on left
Carla Stewart is the award-winning author of five novels. With a passion for times gone by, it is her desire to take readers back to that warm, familiar place in their hearts called “home.”

She launched her writing career in 2002 when she earned the coveted honor of attending the Guidepost’s Writers Workshop in Rye, New York. Since then she’s had numerous magazine and anthology articles published. Carla was the 2011 trophy winner of the Oklahoma Writers Federation Inc. “Best Book of Fiction”, an Inspirational Reader’s Choice Award (Faith, Hope, and Love) finalist in 2011 and winner in 2012, a two-time Genesis winner, and an Oklahoma Book Award finalist four times. She and her husband live in Tulsa and have four adult sons and six grandchildren (with one on the way!). Learn more about Carla at www.carlastewart.com

Carla's Newest Release - The Hatmaker's Heart 

For Nell Marchwold, bliss is seeing the transformation when someone gets a glimpse in the mirror while wearing one of her creations and feels beautiful. Nell has always strived to create hats that bring out a woman's best qualities. She knows she's fortunate to have landed a job as an apprentice designer at the prominent Oscar Fields Millinery in New York City. Yet when Nell's fresh designs begin to catch on, her boss holds her back from the limelight, claiming the stutter she's had since childhood reflects poorly on her and his salon.

But it seems Nell's gift won't be hidden by Oscar's efforts. Soon an up-and-coming fashion designer is seeking her out as a partner of his 1922 collection. The publicity leads to an opportunity for Nell to make hats in London for a royal wedding. There, she sees her childhood friend, Quentin, and an unexpected spark kindles between them. But thanks to her success, Oscar is determined to keep her. As her heart tugs in two directions, Nell must decide what she is willing to sacrifice for her dream, and what her dream truly is. Purchase Carla's books HERE.

Carla's Recipe for Shortbread Thumbprint Cookies

2 cups butter, softened
1 cup white sugar
4 cups all-purpose flour
1 teaspoon lemon extract
½ teaspoon vanilla
One small jar of lemon curd
One small jar of lime curd

Preheat oven to 350 degrees F. Cream butter and sugar until fluffy. Stir in lemon extract and vanilla. Add flour and mix well. 

Refrigerate dough (covered) for half an hour. Roll into small balls and place 2 inches apart on cooking sheet sprayed with non-stick spray or lined with parchment paper. Make a thumb indent in center of each ball before baking. Bake for 10 to 12 minutes.

Cool and fill each “thumbprint” with a teaspoon of the lemon or lime curd. Refrigerate leftovers cookies in air tight container. Melt in your mouth goodness perfect for tea parties or an indulgence with a cup of hot tea in the afternoon!