The first recipe is snickerdoodle bread. It’s from Nancy Clark. We tried it at Christmas time and it was wonderful.
1 C butter softened
1 tsp. vanilla
2 tsp. baking powder
1 pkg. Hershey cinnamon chips
2 C sugar
3/4 C sour cream
2 tsp. cinnamon
2-1/2 C flour
3 TBS sugar +1 tsp. cinnamon
Preheat oven to 350 degrees. Combine butter and sugar until well mixed. Add eggs, vanilla and sour cream. In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to butter mixture. Fold in cinnamon chips. Pour into four prepared (greased and floured) small loaf pans.
Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle on top of batter. Bake for 30 to 35 minutes. Watch closely at end so the outside doesn’t get too done.
Chocolate cream drops
(wonderful for breakfast or dessert or anything)
2 16-oz. containers of biscuit dough (16 big biscuits total)
8-12 oz. cream cheese
dark chocolate chips
1 C white sugar
2 tsp. cinnamon
1/2 C butter
1 C brown sugar
1/2 C walnuts (optional)
Preheat oven to 350 degrees. Cut biscuits in half and cube the cream cheese (32 pieces). Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in center of each. Fold biscuit dough around cream cheese and chocolate and form into a ball. In a 1-gallon plastic bag, combine 1 cup of white sugar and 2 tsp. of cinnamon. Add 6-8 dough balls to bag, seal bag, and shake until well coated. Repeat for remainder of the stuffed dough pieces.
In a microwave safe bowl, add 1 cup brown sugar and 1/2 cup butter. Microwave on high for 70 seconds, stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
In a greased Bundt pan, sprinkle half of walnuts, half of dough pieces, and drizzle half of caramel glaze. Repeat with remaining walnuts, dough, and glaze. Bake in preheated oven for 30-35 minutes. Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off pan (this way the warm glaze runs back through and fully coats all the bread). Lift off bundt pan, pull apart, and enjoy!
After these two wonderful high carb recipes, I thought we better have a vegetable.
Cheesy cabbage casserole
1 large head cabbage
1 small onion
2 cloves garlic, minced
2 TBS olive oil, butter or margarine
1/3 C water or vegetable broth
1 TBS flour dissolved in 1/4 C milk or soy milk
1/3 tsp. sea salt or kosher salt
1/3 C grated cheese (try fontina, gruyere or goat gouda)
1/4 C bread crumbs
extra salt and pepper, to taste
Pre-heat oven to 350 degrees and lightly grease a 9×12 casserole dish. Coarsely chop cabbage to get it ready to go, then set it aside. In a large skillet, heat onion and garlic in olive oil for a couple minutes, to give them a bit of a head start. Add cabbage, stirring to coat with olive oil. Allow to cook for another minute or two, stirring.
Add 1/3 vegetable broth to pan.Once water is simmering, add flour dissolved in soy milk. Season with a bit of salt, and bring to a simmer, stirring frequently. Allow to cook for another few minutes, until sauce has mostly thickened. Remove pan from heat and transfer mixture to the prepared casserole or baking dish. Top with grated cheese and bread crumbs and a bit of salt and pepper. Cover and bake for 20 minutes. Uncover, bake 10-15 more minutes until liquid is mostly absorbed. Serve after 5 minutes.
Thought – One of the best feelings in the world is that both your presence and your absence mean something to someone.
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(Melanie Behrens – firstname.lastname@example.org)
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