Banana Roll Up

Enjoy this delicious dessert from Recipe Only Friday's on MOMS CRAZY COOKING!

Banana Blueberry Cupcakes

First I would like to point everyone to my RECIPE INDEX (A-Z). This is my little pride and joy. If any of you use blogger then you know how hard it is to do this, not hard just alot of manually hours. I try an update this list once a month, I wish I did better, but time just slips away. I do LOVE LOVE my recipe index, and I use it ALL the time at home when I am looking for a recipe. I hope you all enjoy it and get some use out of it too, go on take a look there may just be a recipe from awhile ago that catches your eye!

MOMS CRAZY COOKING RECIPE INDEX (alpha list)

Muffin or Cupcake? That is the question. These are just like a muffin, taste almost like a muffin, but yet it has that cupcake texture and of course it has frosting on it too. They are Banana Blueberry Cupcakes, yep they are! And if you have some bananas laying around that need to be baked into something (like I often do), then this recipe is just what you need. I was in search of some recipes that I could use ripe bananas in, instead of making Banana Bread, that my family does NOT like. I've already blogged a few now; Banana Chocolate Chip Cookies, Banana Pancakes, Banana Muffins with Lemon Icing and one of my favorites is Gluten-Free Banana Doughnuts with Banana Frosting, and now I have a new one these cupcakes.

This recipe was featured as a TOP PICK for THIS WEEK'S CRAVINGS: Blueberries and it's from a blog I just adore, The Farm Girl. I love all her recipes, we obviously think and bake alike.

I have to share this coolest trick ever! I have always hated making Blueberry muffins because they turn out purple. I found this new trick and I LOVE IT! Take about 1 to 2 tsp of flour and coat the frozen blueberries separately before mixing them into the batter. It works like a charm.

Banana Blueberry Cupcakes
original recipe found at The Farm Girl

3/4 cup butter, softened

1 cup white sugar

1 cup brown sugar

3 eggs

1 tsp vanilla extract

1 1/2 cup mashed bananas (about 3 bananas)

3 cup flour

1-1/2 tsp baking soda

1/2 tsp salt

1 lemon, juiced and zested (the zest is for the frosting)

1-1/2 cup milk

2 cup blueberries, washed and picked over

extra blueberries and sliced almonds for garnish

Preheat the oven to 325°F. Line your cupcake pans with liners. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.

In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries, but first add in a tsp of flour to your blueberries. Using a large scoop, fill your cupcake pans 2/3 full.

Bake for 18-20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan and then remove to cooling rack and cool completely.

Cream Cheese Frosting

I used my own favorite cream cheese frosting for this recipe, not the original recipe used by The Farm Girl. This is NOW my one and only recipe for any cream cheese frosting  I need! (LOVE IT!)

6 oz cream cheese - softened

3/4 cup butter

1 tsp vanilla

4 cups powdered sugar

Mix all together in mixer and blend until fluffy, add in the reserved lemon zest and a pinch of salt for this recipe! Spread on cupcakes and garnish with blueberries.

Just FYI: I freeze all my muffins and for some reason these do NOT freeze well.

Cinnamon-Berry Crumble

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Probably my most favorite thing to do right now is wake up on a Saturday or Sunday morning and make a really delicious sweet breakfast for my kids. My husband is usually working (his been doing that alot lately, we are very thankful for his job though is this tuff economy, so I can't complain too much), but my kids they are always home. This breakfast was no different. It was soon after my Raspberry Picking that I decided to try this recipe with the Fresh Raspberry Sauce I had made. An boy was this heavenly, the hot cinnamon roll taste with the fresh raspberry sauce, YUM! can I have another RIGHT NOW please!!! :-) 

It's funny how we stumble upon these blog recipes and for me I print them all out (that was until I discovered Pinterest), and then save them until I am "in the mood" to make them. I came across this Cinnamon Blueberry Crumble from Lady Behind the Curtain, when her recipe was chosen on my blog for a top pick from THIS WEEK'S CRAVINGS Top Picks. I changed the recipe up alot, it's almost completely different, but this is where I got my initial inspiration.

Oh I mentioned, Pinterest. Have you heard of it, are you wondering is it really for you? Yeah, don't be like me saying, "yeah, someone mentioned that sometime ago, but I've never looked at it." GO LOOK RIGHT NOW, I promise you, you will NOT be disappointed. It is my BIGGEST number one hobby right now. I LOVE PINTEREST. You will need to request an invite to join, just click on one of the links and request and invite. I HOPE YOU LOVE IT TOO (if you are already a member, follow me and I will follow you back.... it's so much fun).

If I had to change one thing about this recipe, I would use the plain ole' Pillsbury Cinnamon Rolls. I did not like waiting for that frozen biscuits to rise and really I did not taste a difference, Pillsbury works great for me.

Click here to get the FRESH RASPBERRY SAUCE Recipe!

I did LOVE this crumble topping and have already used it again in another new recipe!

Cinnamon-Berry Crumble
adapted by me: originally found at Lady Behind the Curtain

2 pkgs Pillsbury Cinnamon Rolls, cut into 4 pieces each
1/2 to 1 cup Fresh Raspberry Sauce or use a 21 ounce can blueberry pie filling
1/4 cup butter, softened
1/2 cup flour
1/2 cup brown sugar
1 cup chopped pecans, or whatever kind of nuts you like
frosting (included in cinnamon roll package)

Cut cinnamon rolls into fourths. Spray cupcake pan with non-stick cooking spray and place rolls four pieces of the cinnamon roll into each muffin tin.  Add in about 1 tbsp of Raspberry filling into each muffin tin.

For the crumble: Combine butter, flour, brown sugar and pecans and sprinkle over the top.  Place muffin pan on top of a large baking sheet to catch any drips.  Bake at 350 degrees and/or as directed on the cinnamon rolls, may take just a tad longer. Drizzle with cream cheese frosting while still warm.

One Year Ago Today: Pan-Fried Onion Dip (my ALL-TIME favorite dip ever)

THIS WEEK'S CRAVINGS #48 (APPLES) and Snickers Apple Salad

THIS WEEK'S CRAVINGS Linky Party #48

The Theme is: APPLES
(Please share with us your favorite APPLE recipes!)

Today, September 26th is Johnny Appleseed Day.

My girls eat alot of apples around our house and Apple picking season is here. I am so excited. We will be picking in exactly 11 days in Oak Glen, California. I will be bringing home a few more dozen apples then last years Apple Picking, because I have a few more dozen recipes then I am eager to make. Click here to see the dozen or so recipes I already have with Apples here on my blog and stay-tuned for lots more coming next month.

Snickers Salad

from Ladybird Ln

5 to 6 medium Apples

3 Snickers Bars, diced

1 tub Cool Whip

Chop the apples and Snickers into small bite size pieces. It helps if you freeze the Snickers bars, before chopping them up. Mix the apples, Snickers pieces, and fold in the whip cream. Refrigerate until time to eat!

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Please Grab Our Button !!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

October 3 - Lunch Time Sandwiches

October 10 - Angel Food Cake Day

October 17 - Any Pasta Recipe

October 24 - Halloween Treats & What to do with Left-Over Candy?

This is a BLOG Party hosted by From My Tiny Kitchen and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

PLEASE do not link more then 3 recipes per week.
This week's theme is: APPLES 
Please only link recipes with our theme!

My BABIES are 18 years old today!!!

My twin daughters are 18 years old today! 18 years ago, I could not even dream of this day and now it is here. I wrote a wonderful letter and posted last year on their 17th Birthday, here it is if you wish to read it: Ashlyn & Kayley's 17th Birthday Post.

Ashlyn (left) and Kayley (right)

 To my beautiful daughters: I am SO happy that I pulled off the BIGGEST surprise of your life and we are in NEW YORK CITY right now celebrating your 18th Birthday!!! I hope that New York City is everything you ever dreamed of and that you are having the time of your life.

Of course, I can NOT believe how fast this year went, it's here! It's finally here, you are 18 years old and in your last year of high school. It is very bitter sweet for a mother. There are so many exciting things happening in your life right now. Senior Year of High School, your first "real" jobs, dancing like you've never danced before and getting ready for that huge adventure called "college".

I hope you have fun, relax and have the time of your life this entire year. Live it up girls!!! I could not be more proud of you then I am right now. I love you both forever and ever and I can't wait to see what God has planned for you next.

Kayley (left) and Ashlyn (right)

Watch out World! Here they come!

Proverbs 22:6  Train up a child in the way he should go;

even when he is old he will not depart from it.

Sinful Bread

Caramelized Onion Pot Roast

I am spending my twin daughters birthday in NEW YORK CITY!

No, they are not this little anymore! We are celebrating their 18th birthday & my 40th birthday in New York City this week. I am so excited, I LOVE THIS CITY and this is my girls first time here!

We are going to see three Broadway plays, visit all the sights and have so much fun SHOPPING!!!

Don't you worry about recipes being posted here though, I've got a full line up all scheduled and ready to go! Today I am sharing a new pot roast, great for the crock pot. Sticking with my every Monday & Wednesday crock pot nights at my house and I am still LOVING it.  Then, on Monday don't forget to come check out THIS WEEK'S CRAVINGS - Apple Recipes.

Another Pot Roast recipe, I know, I know! I just can not decide on just one. I have my favorites Grandma's Fay Pot Roast, my mother has been making for years. This was the ONLY roast I ever knew until I moved out and started cooking on my own. And yes, it's still one of my all time favorites. Then I found this wonderful gluten-free recipe Beef Pot Roast and we LOVE IT TOO!!! And then lastly their is my Salsa Roast with Chicken or Beef, which is currently sitting at my most popular recipe to date on MOMS CRAZY COOKING! And now we have another new favorite....

Caramelized-Onion Pot Roast

from Betty Crocker Recipe Magazine, January 2001

2-1/2 lb beef boneless chuck roast

1/2 tsp salt

1/4 tsp pepper

1 tbsp olive oil

4 medium onions, sliced thin

1 cup beef broth

1/2 cup beer or apple juice (we use apple juice)

1 tbsp packed brown sugar

1 tbsp cider vinegar

2 tbsp Dijon mustard

Spray 12" skillet with cooking spray; heat over medium-high heat. Cook beef in skillet for 5 minutes, turning once, until brown. Sprinkle with salt and pepper; remove from skillet.

Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently, until brown. Stir in broth, apple juice, brown sugar, vinegar and mustard. Spoon half of the onion mixture into your crock pot; place beef onto of onions; spoon remaining onion mixture over beef.

Cover and Cook on low for 8 to 9 hours (my crock-pot only takes about 6 hours).

One Year Ago Today: Our FAVORITE Chocolate Chip Cookie Recipe

Four-Cheese Baked Penne

I probably do not need another pasta recipe. But I can't help myself this is my number one thing to eat. I have my few favorites that I make over and over again G'ma's Simple Spaghetti, Goulash, Olive Garden Alfredo Sauce, and Homemade Lasagna, but I am always look at new pasta recipes and cutting them out of magazines like they are going out of style. This recipe below is no different, it was cut from the Taste of Home Magazine and yep it was delicious! I LOVE cheese, I just wish my body would love it as much as I do. The recipe was fabulous, the taste was scrumptious and now I have another favorite pasta.

Four-Cheese Baked Penne

adapted by me originally from Janet Elrod (Taste of Home Magazine)

4 cups uncooked penne pasta

1 medium onion, chopped

2 tsp olive oil

1 tbsp garlic minced

1 (8 oz) can crushed tomatoes

1 (8 oz) can tomato sauce

1 tbsp dried parsley

1 tsp dried oregano

1 tsp dried rosemary, crushed

1/2 tsp crushed red pepper

1/4 tsp pepper

1-1/4 cups shredded mozzarella cheese, divided

1/4 cup grated Parmesan cheese

Cook penne pasta according to directions. Meanwhile in a large skillet, saute onion in oil until tender. Add garlic, continue cooking for 1 minute. Stir in tomatoes, tomato sauce, parsley, oregano, rosemary, pepper flakes and pepper. Bring to a boil. Remove from the heat; cook for 15 minutes.

Drain penne; add to sauce. Stir in 1/2 mozzarella cheese. Transfer to a 9x13 baking dish coasted with cooking spray. Top with Parmesan Cheese and the remaining mozzarella cheese.

Bake uncovered at 400 for 20-25 minutes or until bubbly.

One Year Ago Today: Apple and Craisin Chicken Salad

Pioneer Woman's Chicken Pot Pie: Secret Recipe Club

Secret Recipe Club

Pioneer Woman's Chicken Pot Pie

I just love getting my assignment from the Secret Recipe Club. Even though I am a host, I don't assign the blogs, that's Amanda's job. Each month I am still so excited to see who I got. If you'd like more info or care to join us, click on over and read all about it the Secret Recipe Club. I also have my own CRAZY COOKING CHALLENGE if you are interested in another cooking adventure, you can read about that too.

This month I received a blog that I was unfamiliar with A Little Nosh, even more fun. I had about an hour to spare the day I got the assignment, so I went a reading and a searching. Amy the blog owner, loves give-aways. She has done some amazing give-aways on her blog.

I came across a few recipes I think we would enjoy: Zucchini Lasagna, Homemade Pizza Sauce, Hawaiian BBQ Sandwiches and I've always wanted to try to make Kale Chips, she even had a recipe for those. I've eaten Kale Chips, but not made them yet. She had a version of Catalina Chicken too, this is my families FAVORITE chicken, here is our recipe Catalina Chicken. Since I already have that recipe on my blog I continued to look. And well I looked all the way back to earlier this year, February 2011 to be exact and I found it. I found the perfect recipe for this month's Secret Recipe Club: Chicken Pot Pie and not any Chicken Pot Pie, it was Pioneer Woman's Chicken Pot Pie. 

I have been wanting to make this pot pie and this just gave me that little push I needed. She made the Pioneer Women's Chicken Pot Pie, straight out of her cookbook. Well, since I have the cook book and have been dieing to cook from it, I pulled the recipe, got all the ingredients and made it that weekend. I was having some girls over to scrapbook so I served it to them and YEP, they LOVED IT TOO! They thought it was the BEST pot pie they had ever eaten. This will now be the ONE and ONLY pot pie recipe that I will ever make!  I LOVE it when I find that ULTIMATE recipe and I never have to worry about searching for that "perfect" recipe, for this that or the other. Well, this is another ULTIMATE and nope there will never be another. :-)

I used a combo of fresh and frozen and mine turned out delicious!
I am sure all frozen would work as well as all fresh ingredients!



My ONLY bummer is that I did not read the directions the night before and did not know that Pioneer Woman's pie crust must be left over night. This made for a last minute change and I used my mother-in-laws tried and true homemade pot pie crust. I've posted the recipe before, but here are more pictures and detailed directions. When I make the pot pie again, I would love to try Pioneer Woman's Homemade crust and see how it compares. But until then, mine worked out wonderfully.

Okay, please don't mess with my pie crust. As you can see I had way to much on

one side and kind of tried to roll it over. I am still working on my pie-skills.

They aren't perfect by any means! But, oh it was so delicious anyways!

I can't wait to make this for my mother-in-law. She is gonna LOVE it!

Easy Homemade Pie Crust

from my Mother-in-Law Charlotte 

2 cups flour
1 cup Butter Flavor Shortening
1/2 cup COLD ICE water (just don't use the ice)
pinch of salt

This recipe will make enough for a top and bottom pie crust for a normal size pie tin.

Mix flour, shortening and salt with a pastry knife (or a fork if you don't have one). Once it's all mixed together then add COLD water and continue mixing. Cut into half and roll out one at a time onto a flour surface. Roll until you get your desired shape (ie: round for a pie tin).

This pie recipe works great for this Hamburger Pie, Turkey Pot Pie and also is wonderful for dessert pies too!

Pioneer Woman's Chicken Pot Pie

from The Pioneer Woman Cooks, found inspiration on A Little Nosh

3 celery stalks

3 medium carrots, peeled (I used a bag of frozen green beans, peas, carrots)

1/2 cup frozen peas

1 large onion

4 tbsp butter

2 cups chicken, cooked, diced or shredded

1/4 cup flour

2 cups chicken broth

1 chicken bouillon cube

1/4 cup white wine (optional)

1 cup heavy cream

1 tsp Herb de Provence (replaced with this because we HATE thyme)

1 tsp kosher salt

black pepper to taste

Preheat the oven to 400.

Begin by finely dicing the fresh vegetables, celery, carrots and onions. Melt the butter in a large pot or dutch oven. Add the onion, carrots, celery and peas (or mixed frozen vegetables, like I did). Saute until the vegetables start to soften, a few minutes. Add the chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine, if using. The flour will combine with the chicken to create a delicious gravy. Pour in the cream and stir. Allow mixture to cook over low heat, thickening gradually, about 4 minutes. Season with herbs de provence, salt and pepper. Remove from the heat. Taste and adjust the seasonings as needed. Be sure it's adequately salted!

We like a crust on the bottom and on the top. The above homemade crust makes enough crust for a bottom and a top. Cut the crust in half and roll out to cover the bottom. Pour the chicken mixture into a deep pie pan. (as I was pouring I realized there was enough "stuff" to fill TWO pie pans). Boy, was I HAPPY!!! one to eat and one to freeze. If you want to cook the froze Chicken Pot Pie, I usually defrost over night in the refrigerator and then cook normal time. But if you want to cook from frozen-state, you should add foil to the top so that it does not burn. Cook on lower temperature and for about 1-1/2 x the amount of time!

Now, finish the top off with the other half of the crust. Roll it out to 1" larger then the pan. Place the crust on top of the chicken mixture and cut small slits in the top with a fork. Press the crust gently into the sides of the dish to seal. I still need to work on my crusting-skills to get it perfectly looking. 

Bake for 30 minutes, or until the crust is golden brown and the filling in bubbly. Cool for 10 minutes before serving.

I was so excited when I discovered that this recipe made not one but two of these delicious pot pie recipes. And like always I love making an extra recipe to have for a busy night. I can't wait to eat this again SOON!!! 
The perfect Chicken Pot Pie that will now become my families "go-to" recipe!
Thank You Pioneer Woman and A Little Nosh for pushing me to make this AWESOME recipe!

Here are a list of my past Secret Recipe Club recipes: Raspberry & Nutella Pizza, Cucumber Salad, Bean Roll-Up and Blueberry Muffins (Gluten-Free)

One Year Ago Today: Sour Cream Blueberry-Blackberry Muffins

THIS WEEK'S CRAVINGS #47 (EAT WITH YOUR KID DAY) and Cheese-Stuffed Pizza Crust

THIS WEEK'S CRAVINGS Linky Party #47

The Theme is: Eat with Your Kids Day
(Please share with us your favorite KID recipes!)

Yes, today is National "Eat with your Kids Day". I eat with my kids everyday, so today I am going to share a kid-friendly recipe that my kids loved! Pizza, what kid doesn't LOVE pizza?



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Please Grab Our Button !!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

September 26 - Apples

October 3 - Lunch Time Sandwiches

October 10 - Angel Food Cake Day

October 17 - Any Pasta Recipe

This is a BLOG Party hosted by From My Tiny Kitchen, Delightful Country Cookin' and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

This week's theme is: EAT WITH YOUR KID - KID RECIPES 
Please only link recipes with our theme!

One Year Ago Today: Apple Salad with Honey Dressing

Rush-Hour Stir Fry

If you need a quick dinner, running home after work, getting the kids homework started, sports, dance or cheer practice, then this is the perfect recipe for YOU! This works great with left-over meat, stew meat, roast, pulled pork, any kind of chicken and even hamburger meat. And it doesn't even matter what the meat was already marinated in, it just adds to the flavor. Plus this is a perfect meal for any left-over vegetables you need to use up. No, fresh veggies left then this works great with frozen vegetables too.

Rush-Hour Stir Fry
originally found in Kraft Food & Family, but so many changes were made

left over meat, shredded or diced
1 pkg frozen vegetables or whatever fresh veggies you have in the refrigerator
2 cups Broccoli Slaw (or other fresh/frozen vegetables, I used fresh broccoli this time)
1/4 cup Kraft Asian Toasted Sesame Dressing
2 tbsp Soy Sauce
1/2 tsp garlic powder

Heat large skillet sprayed with cooking spray on medium-high heat. Add already cooked meat; stir-fry for 5 minutes. Add in all of the vegetables, for additional 5 minutes or until heated through.  Stir in dressing, soy sauce and garlic powder; cook on medium heat for 2 to 5 more minutes. Remove from heat and Serve.

One Year Ago Today: Grilled Chicken Salad

Chinese Chicken Salad

Recipe Only Friday's on MOMS CRAZY COOKING
This is MY favorite Chinese Chicken Salad

One Year Ago Today: Peach-Strawberry Morning Parfait

Ancient Cooking: Silignites (Whitest Wheat Bread)

I was so excited about my son's last 6th grade project (yes, I know the new school year has already started for us, and my son is now in the 7th grade, but better late then never). I am hoping that some of you moms (or dads) out there that might need this recipe this year for Ancient Roman days, and now you'll have it.

My son, came home one day after school last year and told me we needed to cook. YAHOOO! My favorite thing to do, then he told me that the recipe had to be from Ancient Times, Roman or Greek. YUCK! What the heck were we gonna make, and to make enough to share with his whole class. Good thing his teacher had a cook book called "Cooking in Ancient Civilizations". I told him to pick out a recipe and bring it home. Guess what he picked; Bread. Okay, I never ever make home made bread. (I can only make Grandma's Homemade Rolls and that took me forever to get it down good.)




So, let the adventure begin. (and yes, my son helped the entire time) That's my rule, I will make anything, anytime, but my kids have to help if its for their school projects, friends birthdays, sports teams and/or they just get an idea in their head to make something, they must be in the kitchen with me. (and they must be willing to be photographed, of course, so I can blog about it later)




Here is the page he copied and brought home to me.... taken from the Cooking in Ancient Civilizations" cookbook:

According to Galen, Romans throughout the empire ate silignites, the whitest wheat bread, whenever possible. He considered silignites the most digestible and bread baked under a dome (sub testu) the healthiest. His second choice for baking was a tile-lined oven with a moderate, rather than intense, fire: he strongly disapproved of the dark, burnt crusts that hot ovens created, resembling a shell that encased a raw or undercooked crumb.

Silignites ideally should be baked under a clay dome such as those available from La Cloche. The cloche approximates the testum used by Romans, although the shape and size differ somewhat. The Romans preheated the testum by creating a fire underneath the dome on a baking stone. Once the dome was heated, the ashes were swept away, the bread was placed on the hot stone, the dome was replaced, and the flattened top was mounded with hot coals to maintain heat. A modern alternative is to preheat the cloche and baking stone, place the bread on the stone, and cover with the cloche. You could also use a relatively flat, unglazed terra cotta flowerpot along with its drip tray to simulate the testum, but it will be deeper than the authentic testum and the heat will not penetrate the bread as quickly. If using a cloche or flowerpot, handle carefully with thick, dry potholders. If neither a cloche nor a flowerpot is available, the bread can be baked normally in an oven (this is the option I choose), in keeping with Galen's second choice of cooking techniques.

This recipe borrows from Pliny to use milk, resulting in a soft loaf. The mix of white and whole wheat flour approximates the extraction rate of the finest ancient flour.

I found these wonderful replica pictures at: Graham's Potted History

This is a testum.

Okay, so did you get all of that! I have no idea what it all means. But I will share what we did, and the bread came out just wonderfully. It's actually a bread, I would even make again! My son brought home the left overs and we ate it with a touch of olive oil & red wine vinegar and it was so delicious.

Whitest Wheat Ancient Bread
2-1/4 cups all-purpose white flour, plus more for kneading
1/2 cup whole wheat flour
1 tsp salt
1 tsp instant yeast
1 cup plus 2 tbsp lukewarm milk
Olive Oil as needed
2 tbsp millet (okay, so seriously what is this? I looked it up MILLET: The millets are a group of small-seeded species of cereal crops or grains. None of this is in my house, so I used some Buckwheat and Flax Seed and it worked great!)

Combine the white and whole wheat flours, the salt and the yeast. Make a well and stir in the milk to make a slightly sticky dough. Dust a work surface lightly with flour and turn the dough out. Knead until smooth and elastic, about 7-8 minutes, adding flour only as needed. If the dough is too sticky to work with, let it rest, covered, for about 15 minutes, this will make it more manageable. Continue kneading until smooth but slightly sticky. Lightly grease a clean bowl with olive oil, add the dough, cover, and set aside in a warm place until doubled, about 1-1/2 hours.

Deflate the dough and shape into a round ball. Sprinkle millet on a baking sheet or pizza stone to prevent sticking, and place the dough on top. Cover with the floured cloth and let double, about 45 more minutes.

While the dough is rising, adjust your oven rack to the lowest portion of the oven. Place the baking stone and clay dome, if using one (we just used my pizza baking stone), on the lowest rack in a cold oven. Then turn on to preheat the oven to 425. (I don't know why you do all this, but I just followed the directions and it worked!)

When the bread has risen, carefully slash the top of the bread with a knife or razor blade held at a shallow angle to make incisions no more than 1/4 inch deep, to allow the dough to expand in the oven. Place the baking sheet on the lowest rack and carefully over with the dome. (We did not use a dome)

Bake for 15 minutes and then reduce the heat to 400 and bake for another 20-30 minutes, or until the loaf sounds hollow when tapped on the bottom. (this totally works too, it really sounded hollow) Let cool before cutting to firm up the crumb.

A Perfect School Project

and

A Delicious Ancient Whitest Wheat Bread

One Year Ago Today: Fresh Mozzarella BLT with Pesto

ULTIMATE CRAZY COOKING CHALLENGE RECIPE: Macaroni & Cheese

Our first month of the CRAZY COOKING CHALLENGE - Macaroni & Cheese was a huge success. We had 58 bloggers, bake & blog about their Ultimate Macaroni & Cheese recipe found on a personal blog, somewhere in blog land.

If you want more details about this challenge or joining this challenge for next month read all about it here. We will be baking and blogging about the ULTIMATE Chocolate Chip Cookie recipe.

But, first we want to announce the September WINNER of the CRAZY COOKING CHALLENGE.

This title "The Ultimate Macaroni & Cheese Recipe" is given because of all of your votes, our readers.

The Ultimate Macaroni & Cheese Recipe

The Shady Porch

The Ultimate Macaroni & Cheese

I love how she named her recipe "The Ultimate Macaroni & Cheese" before she even won, way to go!!! Thank you, The Shady Porch for finding this recipe over at We Heart This. And we'd like to thank you BOTH for sharing your recipe with the CRAZY COOKING CHALLENGE. You both deserve a big round of applause and you BOTH are entitled to the ULTIMATE CRAZY COOKING CHALLENGE BUTTON .

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Raspberry Cream Cheese Coffee Cake

What a great looking coffee cake. After my one-day raspberry picking in Oak Glen, I sat down on the couch with a stack of recipe books to see what I could find (or to see what I already had bookmarked to make). I found this recipe in a Pillsbury Cookbook (a pretty old one at that, I think it was from 2005) and it was just calling my name. I got right up from the couch and made it the same day I brought home the raspberries (we enjoyed it for dessert that night). I uploaded it via a text message to my friend who I went picking with and she made it for her family too! Remember the days when you had to wait til the next day or til you actually saw your friends again to show them a picture and/or describe something to them. Yes, I know those days are long gone. She loved the photo I sent her via our cell phones and there you have it, it made her want to make it too!

And guess what, these freeze well too! YEP, just perfectly. I am a fan of freezer friendly recipes, I freeze meals, I freeze muffins and I freeze ALL my cookies and now I can freeze coffee cake too. I made these over 2 weeks ago and just yesterday, I grabbed one from my freezer threw it in my purse and by the time I got to work it was ready to eat.  

Raspberry Cream Cheese Coffee Cake
from Pillsbury Cookbook

1 can Pillsbury refrigerated crescent rolls
1 pkg (8oz) Cream Cheese, softened
1/4 cup sugar
2 tsp grated orange or lemon peel
1 tsp vanilla
1 egg
2 cups fresh raspberries

Heat oven to 350/ Spray 12" pizza pan with cooking spray. Unroll dough and separate into 8 triangles; place in pan in a round circle (I can never do this quite right - mine sometimes looks like a half-moon). Press dough over bottom and 1/2" up side of pan to form crust; press perforations to seal.

In medium bowl, beat all filling ingredients except raspberries with electric mixer on low speed until smooth. Gently stir in raspberries (mixture will be thin). Spoon filling evenly over dough.

Bake at 20 to 25 minutes or until golden brown. Cool 10 minutes. In small, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve warm.

Glaze
1/4 cup powdered sugar
2 tsp orange juice

In small bowl, mix all glaze ingredients until smooth; drizzle over warm coffee cake. Serve Warm.

One Year Ago Today: Apple Cinnamon Muffins

THIS WEEK'S CRAVINGS #46 (HONEY) and Honey Biscuits

THIS WEEK'S CRAVINGS Linky Party #46

The Theme is: HONEY, Nature's Wonder Ingredient

(Please share with us your favorite way to use HONEY!)

Honey Biscuits

1/4 cup Honey

1/4 cup melted butter

1 to 2 pkg Pillsbury Biscuits, your favorite kind

Melt butter and honey together and then dip each biscuits into the mixture before cooking. Place them into the pan and bake as directed. Your biscuits will come out soft, delicious and infused with honey and butter throughout! These are amazing!

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Please Grab Our Button !!!

This Week's Cravings Upcoming Linky "THEMES"

Here is a complete list of the past and what's coming up next on THIS WEEK'S CRAVINGS!

September 19 - A Day to Eat with Kids

September 26 - APPLES

October 3 - Lunch Time Sandwiches

October 10 - Angel Food Cake Day

This is a BLOG Party hosted by From My Tiny Kitchen, Delightful Country Cookin' and MOMS CRAZY COOKING. If you are a regular link-up we're excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don't feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is opened ALL Week!

This week's theme is: HONEY

Please only link recipes with our theme!

One Year Ago Today: Apple Dip