Ham and Cheese Whirls – A Bonus Recipe

Ham and Cheese Whirls 047

The Superbowl is coming and it is snack food time!  Our family always has a little party featuring our favorite snacks.  Wendy usually makes my favorite, Mexican Layered Dip.  And, her husband, who is a great cook, makes a variety of good snacks.  I usually add some dishes of my own and it is a lot of fun.

Ham and Cheese Whirls 048

Last Saturday, after going on another hike in the snowy woods, we came back hungry and decided to make Ham and Cheese Whirls.  We were talking about what a great Superbowl snack they would be.  The recipe is actually, from our older sister, Rebekah.  Everyone worked together, and we had these delicious treats on the table in no time.

Ham and Cheese Whirls

Biscuit: (or substitute 1 loaf frozen bread dough, thawed)

  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk

Filling:

  • 2 cups shredded cheddar cheese
  • 1 cup finely chopped cooked ham
  • 1/4 cup finely chopped celery
  • 1/4 cup mayonnaise

To make biscuit:  Mix dry ingredients.  Then add milk slowly.

For filling:  Mix cheese, ham, celery and mayonnaise.

Roll out biscuit into a rectangular shape.  Spread on filling.  Roll up and cut into rolls on greased pan.

Bake at 375 degrees for 15 minutes or until golden brown.

Ham and Cheese Whirls 001

First we put the dry ingredients into the Kitchenaid. (You could also use frozen bread dough, or make up some bread dough in your bread machine.)

Ham and Cheese Whirls 010

Next we added the milk slowly and mixed until it formed a soft dough.

Ham and Cheese Whirls 011We put the dough out on the floured counter top.

Ham and Cheese Whirls 012We rolled out the dough into a rectangular shape (We doubled the dough since there were a lot of us eating, so it was bigger than one batch would look.).

Ham and Cheese Whirls 013While some of us were making the dough, others were shredding the cheese,

Ham and Cheese Whirls 002cutting up the celery,

Ham and Cheese Whirls 009and dicing the ham.

Ham and Cheese Whirls 014We mixed those three ingredients together along with the mayonnaise to create the filling.

Ham and Cheese Whirls 015Next, we spread the filling all over the rolled out dough.

Ham and Cheese Whirls 016Then it was time to carefully roll the dough up like you would cinnamon rolls.

Ham and Cheese Whirls 017Once it was all rolled, it was time to cut it into rolls.

Ham and Cheese Whirls 019We used a piece of floss to cut the rolls.

Ham and Cheese Whirls 020The floss keeps the dough from getting smashed like it might if using a knife.

Ham and Cheese Whirls 021

When the rolls were cut, they were placed on a cookie sheet.  We put them in the oven for about 15 minutes at 375 degrees.  My nephew thought they looked so good that he wanted to try one before we cooked it!

Ham and Cheese Whirls 032I think the cooking was worth his wait because they came out of the oven golden and bubbly.

Ham and Cheese Whirls 042I’m glad we made a double batch because we all liked them!

Ham and Cheese Whirls 044Ham and cheese whirls are a dish I definitely recommend for your Superbowl Party.  Give them a try and let us know what you think!

Happy Baking!

Amy

Advertisements

Blueberry Banana Bread – A Bonus Recipe

blueberry banana bread 011

Did you go blueberry picking last summer?  We did.  It is one of our favorite summer outings.  We love to be out in the sunny field with the blueberry bushes all around us.  My nephews are good pickers (although they like to spend some of their time trying to pelt us with unripe blueberries – they learned this game from their dad and uncle) and so between all of the adults and kids we usually pick a large amount of berries.  I love bringing them home, pouring them into zip lock bags and packing them safely away in the freezer for winter days like today.

blueberry banana bread 013

Today just seemed like a good day to bake with blueberries.  So, I found this recipe, compliments of one of the blueberry farms we sometimes visit, and got to work.

blueberry banana bread 014

Blueberry Banana Bread

  • 1 cup blueberries
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup butter or margarine
  • 2/3 cup sugar
  • 2 eggs
  • 1 cups mashed, ripe bananas

Wash and thoroughly drain blueberries;  toss berries with 2 tablespoons flour.  Sift together remaining flour, baking powder, soda and salt.  Cream butter or margarine;  gradually beat in sugar until light and fluffy.  Beat in eggs, one at a time.  Add flour mixture and bananas alternately, in three parts.  Stir in blueberries.  Spoon into greased loaf pan (9x5x3 inches).  Bake in 350 degree oven about 50 minutes or until done.  Makes 1 loaf.

blueberry banana bread 003

I pulled the blueberries out of the freezer and washed them thoroughly.

blueberry banana bread 004

I then tossed them in 2 tablespoons of flour and set them aside.

blueberry banana bread 006

Next, I stirred together the dry ingredients with a whisk.

blueberry banana bread 001

I then creamed the butter and then gradually added the sugar.

blueberry banana bread 002

Next came the eggs and the batter became very light, almost foamy.

blueberry banana bread 005

When bananas are starting to get too ripe, I like to peel them and stick them in a ziploc bag in the freezer.  I can then pull them out for baking.  So, I pulled a couple of bananas out of the freezer, thawed them a little and then mashed them a bit (I know, it does not look appetizing!).

blueberry banana bread 007

I added the flour mixture to the batter alternately with the bananas.

blueberry banana bread 008

I then stirred in the blueberries.

blueberry banana bread 009

Then, it all went in the bread pan and into the oven at 350 degrees for about 50-60 minutes.

blueberry banana bread 012

It came out looking and smelling delicious!  This blueberry banana bread is a special treat from a special summer memory!

Happy Baking!

Amy

Butterscotch Cookies

Grandpa and Grandpa Wichterman and Kado

My grandparents and their dog on a walk.

My dad told me a story about a summer day when he was about 7 or 8 years old.  He wanted his mom to go for a walk with him over to the 80 acres of land they owned (this land was separate from their farm – down the road, so he couldn’t go there by himself).  She was swamped with kitchen and garden work that day (as she often was).  He kept begging her to go for a walk and she kept resisting as she knew she had so much to get done.  But finally, she agreed to go.  They walked for about an hour down the lane and past the pond.  They picked flowers and spent the time together.  My dad still remembers this as an example of how kind and caring his mom was.  She gave him the gift of her time when it cost her to give it.

Cookies 088

I found this recipe for butterscotch cookies in Grandma Dora’s recipe box.  It appears to have been cut out from a newspaper.  My grandma also sacrificed her time by making all kinds of sweets for her family when she had other work to get done.  My dad and uncle probably ate many of these along with the other treats their mom continually made them.

Cookies 083

Butterscotch Cookies

  • 4 cups sifted enriched flour
  • 1 teaspoon soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup butter or margarine
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts

Sift together flour, soda, cream of tartar and salt.  Cream together butter or margarine and sugar until light and fluffy.  Add eggs and vanilla extract.  Beat well.  Add flour mixture to creamed mixture.  Add nuts and mix well.  Shape into rolls and wrap in wax paper or press into cookie molds.  Chill until very firm.  Slice thin and bake on ungreased baking sheets in moderately hot oven (400 degrees F) 8 to 10 minutes.  Yield:  about 6 dozen 2-inch cookies.

Cookies 077

These cookies were pretty simple to make.  First, I stirred the flour, soda, cream of tartar and salt together with a whisk.

Cookies 078

Then I creamed the butter and sugar together.

Cookies 079

Next, I add the eggs and vanilla.

Cookies 080

The flour mixture was put in next and then the nuts (I used walnuts).

Cookies 081

I took the dough and made it into a roll (I made half a recipe, so I only made one roll.  If you make the whole recipe, you would probably want to make two rolls.).

Cookies 082

I then wrapped it in wax paper and refrigerated it for a couple of hours.

Cookies 084

I cut them, and put them on ungreased baking sheets.

Cookies 086

I baked them in a 400 degree oven.  The recipe said to bake them for 8-10 minutes.  I found that 6-7 minutes was long enough.

Cookies 101

These cookies turned out delicate, crisp and delicious!  Everyone who ate them raved about them!  I was very happy with how they turned out!  I hope you give them a try!

Happy Baking!  Amy

Peanut Butter Chocolate Chip Cookies – A Bonus Recipe

Grandma and Becky

Grandma Dora pulling my sister in a wagon on a snowy day. Maybe she couldn’t resist being out in the snow either.

The snow is perfect right now.  It has been for days and I can’t seem to keep myself from going outside.  I know I have work to do inside, but when I look out at the snow sparkling in the sunlight, I just can’t resist.  I’ve been cross country skiing or sledding with my friends and family (and even by myself when no one else was available to go) almost every day this week.

So, I honestly haven’t taken a lot of time to bake this week, but when I did bake, I decided to go with my all time favorite.  I’ve made a lot of cookies in my day.  In fact, I’ve made a lot of chocolate chip cookies.  But, this is the one cookie recipe that I always come back to.  It is simply the best.  How could you go wrong with the combination of chocolate, peanut butter and oatmeal?  Well, I’ll tell you – you can’t go wrong.  Just like the snow that’s on the ground right now, it’s perfect.

pb chocolate chip cookies 119

My sister and my nephews are coming over today while my brother-in-law goes with some of his friends to the car show in Detroit.  I decided I would make them some chocolate chip cookies for a treat when they came.  But, not just any chocolate chip cookies – peanut butter chocolate chip cookies!

pb chocolate chip cookies 126

Peanut Butter Chocolate Chip Cookies

  • 1/2 cup butter or margarine softened
  • 1/2 cup sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup chunky peanut butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips

In a mixing bowl, cream butter and sugars;  beat in peanut butter, egg and vanilla.  Combine flour, oats, baking soda and salt;  stir into the creamed mixture.  Stir in chocolate chips.  Drop by rounded tablespoonfuls onto ungreased baking sheets.  Bake at 350 degrees for 10-12 minutes or until golden brown.  Cool 1 minute before removing to a wire rack.  Yield:  2 dozen.

pb chocolate chip cookies 104

First I creamed the butter and sugar together.

pb chocolate chip cookies 105

Then I beat in the peanut butter, egg and vanilla.

pb chocolate chip cookies 106

Next, I combined the flour, oatmeal, baking soda and salt.  (My sister likes to blend up the oatmeal before she adds it.  It changes the texture and is very good too.)

pb chocolate chip cookies 107

I stirred the dry ingredients into the wet ingredients until I had a nice cookie dough.

pb chocolate chip cookies 108

Next came the chocolate chips.  Doesn’t it look good enough to eat?

pb chocolate chip cookies 110

After that I rolled it into balls and put it on the cookie sheets.

pb chocolate chip cookies 113

I baked them at 350 degrees for 10-12 minutes.  They turned a lovely golden brown.  I cooled them for a minute, then moved them onto a wire rack.  They smelled delicious!

pb chocolate chip cookies 115

I’m sure that when my sister and nephews get here, I’ll try to coax them outside to play in the snow.  And, maybe when we come inside all wet and cold and happy, we’ll have a snack of milk and peanut butter chocolate chip cookies.  You just can’t go wrong with these cookies.  They are simply the best of the best!  You really have to try them!

Happy Baking!

Amy

White Nut Bread

On Sunday afternoons, after church, we often go over to my parent’s house for lunch.  I always try to bring something to share, to help with the meal.  I found a recipe in my Grandma Dora’s recipe box for White Nut Bread.  I decided to make it because it seemed like a simple, easy recipe and something we could all enjoy with lunch.  When we got to my parent’s house on Sunday, I set the bread on the kitchen counter and began to help get the meal going and on the table.  As my dad looked at the loaf of bread I had set down, he said, “I remember that my mom used to make a nut and raisin bread that kind of looked like that.  She made it a lot and I always liked it.”  He didn’t know that I had actually found and made her recipe.  I said, “This IS your mom’s recipe!  I got it from her recipe box!  This is her recipe for White Nut Bread!”  I was so pleased that what I had made looked like and reminded him of Grandma Dora’s!  He said it was really good and tasted the way he remembered it!

NB - Recipe2
White Nut Bread

  • 2 1/2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/2 cup raisins
  • 1/2 cup nuts (or more as desired)

Mix together all dry ingredients.  Add nut meats and raisins.  Mix in milk and the beaten egg.  Put batter into a greased loaf pan.  Let rise 1/2 hour.  Bake at 350 degrees for 45-50 minutes or until an inserted toothpick comes out clean.

NB - Dry IngredientsI began by mixing together the dry ingredients.

NB - Nuts and Raisins

Then, after chopping up the nuts (I used walnuts) I added them to the dry ingredients with the raisins.  I actually used a full cup of chopped walnuts.

NB - Wet Ingredients AddedOnce the nuts and raisins were mixed in, I added and blended in the milk and beaten egg.

NB - In loaf panI poured the batter, which was very thick, into a greased loaf pan.  I covered it and let it rise for 30 minutes before putting it into my preheated oven.

NB Baked
I baked the White Nut bread for about 50 minutes.  It was a beautiful golden brown loaf.  This recipe has very little sugar in it, only a half cup, so because I didn’t think the bread itself would be very sweet, I decided to add some frosting!!

NB - Frosted1I made a thick glaze of powdered sugar and milk and put it on the loaf while it was still slightly warm.

NB - Frosted and Sliced

Nothing makes a loaf of bread better than thick frosting!

NB - Frosted and Sliced3The bread had a nice, chewy outside and a delicious, soft inside!  The sweet raisins and frosting were a nice compliment to the nutty flavor of the walnuts.

NB - Fosted and Sliced2My family really enjoyed the White Nut Bread along with our Sunday lunch.  I was glad I had made it and that it turned out to be such a delicious recipe, one that reminded my dad of his childhood!

Happy Baking!

Wendy

Biscuits

My parents have a cherry table stored in their basement.  It belonged to my Grandpa and Grandma Dora.  It’s a beautiful, solid table, with lots of carved wood and intricate patterns. It has numerous leaves that fit into it, making it enormous in length.  I’ve always admired it and said that someday I hoped it would be mine.  My dad has told stories that during harvest time he can remember that cherry table, with all of the leaves in it, stretched out in their house with a large group of farm hands eating around it.  Farmers in the area would go together, farm to farm, helping neighbors bring in their crops, living by the adage, “Many hands make light work.”  When they would come to my grandparents farm, Grandma Dora, her mother Edith and the wives of the men in the fields would spend hours cooking and baking, trying their best to fill the men up with a hearty meal before sending them back out to the fields.

Grandpa on Hay Wagon

Grandpa on his hay wagon that was used during harvest time.

I found Grandma Dora’s recipe for homemade biscuits in her recipe box.  I’m sure she included them with the filling meals for the farm hands.  I had never made biscuits from scratch before.  Normally when I see a recipe that requires a rolling pin, I usually lose interest pretty fast.  But I had a recipe in my own recipe box for Creamed Chicken Over Biscuits that I had never made, but always intended to, so this was my chance.  I would whip this up for dinner!

Biscuit RecipeBiscuits

  • 3 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon soda
  • 2 teaspoons baking powder
  • About 1 1/2 cups buttermilk
  • 4 Tablespoons lard (or shortening)

Combine all dry ingredients in mixing bowl.  Add buttermilk and shortening.  Mix until soft dough is formed.  On a floured surface, knead a few times and roll out until dough is about 1/2 inch in thickness.  Cut with a floured biscuit cutter.  Place on ungreased baking sheet.  Bake at 450 for 10-12 minutes or until golden brown.

Biscuits dry ingI added all of the dry ingredients into my mixing bowl.

Biscuitswet combinedNext, I added the buttermilk and shortening.  (If you don’t have buttermilk and would like to make your own, we explain how in the recipe for Mrs. Magary’s Spice Cake.)

Biscuits DoughUsing the dough hook attachment on my Kitchenaid (though just a regular mixer attachment would be fine), I mixed the ingredients until a soft dough formed.

Biscuits Dough BallAfter flouring the counter, I kneaded the dough a few times until it felt like a good consistency for rolling out.

Biscuits Rolled OutI rolled out the dough until it was about 1/2 inch thick.  If you’d like a thicker biscuit, than don’t roll it quite as thin.

Biscuits CutSince I don’t have a biscuit cutter, I floured the mouth of a glass jar and used that to cut the dough.  I then placed them on an ungreased baking sheet and popped them into my preheated oven.

Biscuits BakedI baked them for about 12 minutes and pulled them out as they were starting to brown and open around the middles.

Biscuits Piled2They were beautiful!  Soft and flakey, splitting in the middle.  They even smelled delicious!

Biscuits Piled3I couldn’t wait to try them with dinner.  I covered them to keep them warm and made the Creamed Chicken, which is basically like the inside of chicken pot pie.

Biscuits ServedThe biscuits were delicious!  They were cut open and covered with heaping ladles of steaming Creamed Chicken.  It was a warm, hearty meal, one that reminded me of something that Grandma Dora must have prepared for the farm hands all those years ago.

Happy Baking!

Wendy

Aunt Dorothy’s Butter Cream Frosting

We went to Shipshewana this week.  I hadn’t been there in many years and I thought it would be fun to check out the shops and the Amish stores.  The Amish life is appealing to me for two reasons.  I like the simplicity and the sense of community the people share.

This frosting recipe has the name “Dorothy” written in the corner.  Dorothy was my father’s aunt, his dad’s sister.  She was one of the children that got split up when their mother died that I wrote about when I made Edna’s Butterscotch Cake.  I remember going to visit her home one time when we were on a family vacation.  She could have been Amish with her old fashioned clothes and furniture.  She and her husband owned a store that was connected to the side of their home.  The store itself was very anitiquated.  I remember it as similar to a “modern day” antique store.  Everything was very simple there.  I can imagine how she might have put together this simple “from scratch” frosting in her unadorned kitchen.

cake 010

Dorothy’s Butter Cream Frosting

  • 1 cup milk
  • 5 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1 cup sugar (granulated) or 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla

Cook milk and flour until very thick.  Cool.  Add to creamed sugar and shortening.  Beat until very fluffy and add 1 teaspoon vanilla.

cake 008

I combined the milk and flour in a pan and began to cook them over medium heat.

cake 009

I have never made frosting this way, so I was curious to see what would happen.  In a short time, the milk and flour got very thick, like the recipe said it would.

cake 011

While the milk and flour mixture was cooling, I creamed the sugar and shortening together (I decided to use half shortening and half butter.).  I used the powdered sugar, but I am curious to know how the granulated sugar would turn out since the recipe says you can use either one.

cake 012

I then added the milk and flour mixture into the creamed sugar and shortening mixture and beat until it was very fluffy.  I then added a teaspoon of vanilla.

cake 015

The frosting turned out very fluffy and spread easily on the cake.  It is different than other frosting.  My brother-in-law described it as similar to the filling in a twinkie.  My sister-in-law thought it reminded her of a frosting that has cool whip in it.  I thought it was similar to doughnut filling.

cake 128

I hope you have a chance to give Aunt Dorothy’s Butter Cream Frosting and the cake recipe a try.  I think you will find it a simple delight.

Happy Baking!

Amy