Almond Rocca

This recipe is way easier and a hole lot cheaper that the Almond Rocca you buy. And your family and friends will enjoy every delectable crunch!


1 pound butter

2 cup sugar

2 cups milk choclate chips chopped

1 cup finely chopped almonds.


In large sauce pan bring butter and sugar to boil, until sugar desolves and color becomes a peanut butter collor. Mix will begin to thicken.

Grease the bottom of a 9X13 pan with butter. Spread half the chopped chips and almond mix evenly on the bottom. Pour butter mix over chip mix. sprinkle other half of chip mix evenly over the top. set in refrigerator to cool completely. Cut into pieces, and ENJOY!!


Christmas Divinity

This recipe really does best if you have TWO coooks working together!!


4 cups granulated sugar

1 cup light corn syrup

1 cup of water

1/4 tsp salt

3 egg whites (room temperature)

1 cup chopped walnuts (optional)

1 tsp vanilla

red food coloring


Combine; sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until forms a soft ball when tested in bowl of ice cold water. Meantime, beat egg whites until stiff. Pour in half of the syrup over whites, beating fast.

Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (This happens suddenly!  You know the syrup is done when it floats on the water.) When this happens pour the remaining syrup over the egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts(optional) and drops of food coloring until you reach the color you like.  Drop by teaspoonfuls onto waxed paper. Makes 50-60 pieces of divinity. This is another great shipping treat for your family and friends near and far from home!

Cranberry Bread


2 cups sifted flour1 1/2 cups chopped fresh or frozen cranberries

1  cups sugar

Cranberry Bread to Die For!

1 1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup butter

1 egg

1 tsp grated orange peel

3/4 cup orange juice

1 1/2 cup chopped cranberries

3/4 cup golden raisins

3/4 cups dried cherries

1/2 cup chopped walnuts (optional)

1 tsp vanilla


Heat oven to 350 degrees. Grease bottom of 2 loaf pans: 9X5X3. Sift together flour. sugar, baking powder and baking soda into a large bowl.Cut in the butter until mixture is crumbly.Add egg, orange peel, and orange juice all at once, stir just until mixture is evenly moist.  Fold in cranberries, cherries, and raisins. Spoon into greased one loaf pan 9X5X3 or 3-4 small gift loaf pans. Bake at 350 degree oven until tooth pick comes out clean and loaves are golden brown, about 55-60 minutes Cool 10 minutes on rack. Loosen sides from pans, and remove from pans. Cool completely on rack. May store in refrigerator up to a week, wrapped tightly  or in a  freezer bag.

This bread is WONDERFUL!! And it ships like a dream. It is always one that is included in goodie boxes sent out to family. ENJOY!

Mackinac Fudge

In Lee Bennings book, “Oh Fudge: A Celebration of America’s Favorite Candy” I discovered about the closest fudge to what I use to buy when we’d go to the  upper Mackinac Island,  Michigan. Here it is, and  be prepared for a treat!!

1/2 Cup milk, 1/2 cup butter. 1/2 cup brown sugar, 1/2 cup granulated sugar 1/8 tsp sa;t. 1 tspvanilla, 2 cup nuts (opt), 

Mix milk, butter, brown sugar granulated sugar, and salt in heavy pan. Cook at medium heat for exactly 6 minutes, stir constantly! Remove from heat. Add vanilly and concfectionary sugar. beat with mixure until smooth and thick. Add nuts if desired. Pur into buttered GLASS pan and freeze 20 minutes. Cut into pieces. Makes about 1 pound of fudge. If you want to make peanut butter fudge reduce butter to 1/4 cup, and add 1/2 cup peanut butter. If you want Chocolate Mackinac Fudge, add 1/2 cup cocoa with your confectioners sugar. PERFECT HEAVEN!

Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE

Classic Peanut Butter Cookies

This recipe is from Better Homes and Gardens. It makes a great cookie! Very moist!

36 cookies Prep: 25 minutes Chill: 1 hour Bake: 7 minutes per batch


1/2 cup butter, softened * 1/2 cup peanut butter * 1/2 cup granulated sugar * 1/2 cup packed brown sugar or 1/4 cup honey * 1/2 teaspoon baking soda * 1/2 teaspoon baking powder * 1 egg * 1/2 teaspoon vanilla * 1-1/4 cups all-purpose flour * Granulated sugar


1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle. 2. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool. Makes about 36 cookies. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Versatile Vanilla Cake

2 1/2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 cup unsalted butter (2 sticks) at room temperature

1 1/2 c granulated sugar

2 eggs plus 3 egg yolks(whites saved)

2 tsp vanilla

1 cup buttermilk ( no buttermilk, use plain yogurt or sour cream)

Whipped frosting:

3 egg whites

3/4 cup granulated sugar

pinch of salt

1/3 cup water

1/4 tsp vanilla

To Make Cake:

Preheat oven to 350 degrees F. Butter and flour two 8 inch cake pans, tapping out excess flour. In medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. With mixer on low speed, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture: mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from pans, about 30 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges pf pans and invert cakes onto wire rack. Let cool completely.

To Make Frosting:

In a heat proof bowl set over (not in) saucepan of simmering water. Cook over medium heat, stirring constantly, until sugar has dissolved (or mixture registers 150 degrees on an instant thermometer) about 2 to 3 minutes. Transfer to a large bowl. Using an electric mixer, beat on medium high heat until glossy, stiff peaks form (don’t over beat), about 3 minutes; reduce speed to low, add vanilla and beat just until combined. Use immediately. Makes 5 cups.

Place one cooled cake layer bottom side up, on a cake stand. Tuck strips pf parchment paper underneath. Using an offset spatula or table knife, spread top with frosting. Top with remaining cake; frost top, then sides. Store un-frosted cakes at room temperature up to 1 day. Once frosted, serve within hours.

Chocolate Variation: Reduce flour to 2 cups and add 1/2 cup unsweetened cocoa. Top frosted cakes with shaved dark chocolate

Lemon Variation: Add 1 Tbs grated lemon zest to flour mixture. Omit vanilla and beat in 2 Tbs fresh lemon juice with buttermilk. While cakes are baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Stir in 1/4 cup fresh lemon juice. Using a tooth pick, poke holes in warm cakes on rack and brush with lemon syrup. For frosting, substitute 2 Tbs fresh lemon juice for vanilla. Frost cooled cake.

Glazed Cinnamon Rolls

I can’t remember where I got this recipe, but it is a great one if you don’t have time to do your own yeast cinnamon rolls. Hope you enjoy it!
Serves 5 rolls
1can (17.5 oz) Pillsbury® Grands!® refrigerated cinnamon rolls with cream cheese icing (5 rolls)
2 tablespoons milk
1/2cup white baking chips
1/2cup Chopped Pecans
  1. Heat oven to 350°F. Spray 9-inch round cake pan with Crisco® Original No-Stick Cooking Spray. Place cinnamon rolls in pan; reserve icing. Bake 20 to 25 minutes or until golden brown. Cool slightly.
  2. Meanwhile, in small microwavable bowl, microwave 1 tablespoon of the milk uncovered on High about 20 seconds or until hot. Stir in reserved icing. Microwave uncovered on High 25 seconds. Stir in baking chips and remaining 1 tablespoon milk. Microwave 25 seconds longer; stir until chips are completely melted. (Microwave in additional 10-second increments, if necessary, until chips are melted.)
  3. Stir pecans into icing mixture. Pour over rolls. Serve warm.

Zucchini Bread

DSC04790_edited-1PREP TIME 20 Min
READY IN 1 Hr 40 Min

Original recipe yield 2 loaves

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 cups white sugar
3 teaspoons vanilla extract

1 tsp almond extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup golden raisins OR my favorite, dried cherries

Grease and flour 1 8 x 4 inch pans. Preheat oven to 350 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini , nuts ,and raisins/cherries, until well combined. Pour batter into prepared pan.
Bake for  60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

*** I have found that if I do this bread in a brown coated  pan, if after 1 hour  the bread isn’t quite done, I place it in the microwave on high for 3 minutes. This keeps the top from over cooking. YUMMY BREAD!!!! ENJOY  ALL!DSC04788_edited-1

Blueberry Streusel Muffins

1/3 cup sugar                                                                                    In a mixing bowl, cream sugar and butter.
1/4 cup butter or margerine, softened                                                  Add egg; mix well. Combine flour,baking
1 egg, beaten                                                                                     powder and salt: add to the creamed mix-
2 1/3 cups flour                                                                                  ture alternately with milk. Stir in vanilla.
4 tsp. baking powder                                                                          Fold in blueberries. Fill 12 greased or pa-
1/2 tsp. salt                                                                                       per-lined muffin cups 2/3 full. In a small
1 cup milk                                                                                         bowl, combine sugar, flour and cinnamon;
1 tsp. vanilla                                                                                      cut in butter until crumbly. Sprinkle over
1 1/2 cups fresh or frozen blueberries                                                  muffins. Bake at 375 degrees for 25 -30
                                                                                                        minutes or until browned.
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup butter or margerine
I followed the above recipe with the following ingredients:
1/2 cup Splenda                                                                                    Follow above directions. Pour batter into
3/8 cup butter (6 tbsp.)                                                                          greased 13×9 pan and sprinkle with top-
3/8 cup egg substitute                                                                            ping. Bake at 375 degrees for 40-45 min.
3 1/2 cups flour
2 tbsp. baking powder
3/4 tsp. salt
1 1/2 cups nonfat milk
1 1/2 tsp. vanilla
4 cups fresh blueberries
1/2 cup sugar
1/4 cup Splenda
1/2 cup flour
1 tsp. cinnamon
3/8 cup butter (6 tbsp.)
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