This is a recipe that I have made countless times, and I was surprised recently, to find that some of my friends have never even eaten these yummy treats.

I shall remedy that by posting my favorite recipe for them so that anyone who wishes can try them.


2 cups sugar
1 stick butter
1/4 cup cocoa powder
1/2 cup evaporated milk

Combine in saucepan. Bring slowly to a boil, stirring constantly, and boil for 1 minute.

Remove from heat and add:

1/2 cup peanut butter
1 teaspoon vanilla
3 cups minute oats

Mix well and drop (by desired sized spoonsful) onto waxed paper.

Cooks note: An eighteen ounce box of oats is exactly enough for TWO batches!!!


Copy cat Krispy Kremes


2 packs yeast
1/3 cup warm water 105 to 115 F.
1 1/2 cups milk
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/3 cup butter softened
5 cups all-purpose flour
Oil for frying
1/2 cup butter melted
2 cups powdered sugar
2 teaspoons vanilla
5 to 7 tablespoons evaporated milk.

Combine lukewarm water and yeast in large mixer bowl. Let sit for 5 minutes.

Heat milk and let cool to lukewarm.

Add milk, sugar, salt, eggs, butter and 2 cups of flour to yeast mixture. Mix for 2 minutes at medium speed. Add remaining 3 cups of flour.

Form dough into a ball, cover and let rise 2 hours.

Roll dough out to about 1/4 inch thickness and cut out doughnuts. Fry in hot oil turning once, until golden brown.

Roll in glaze. (or other coating of your choice)


I love a good loaf of raisin bread, moist, dense, slightly sweet with a hint of cinnamon, and loaded with plump, tasty raisins.

There are some fairly decent ones sold commercially, but as is true with most things. “home made is better.”

I have never tried making raisin bread from scratch, so I went looking for a good recipe. I found one to my liking on the King Arthur site, With a few tweaks, I think it will be one I will use often.

What a treat, toasted and slathered with butter as an accompaniment to my morning coffee!! Yummm!

Not much left.


3/4 cup warm milk
2 tablespoons butter softened
1/2 cup raisins
1/4 cup brown sugar
1 1/4 teaspoons salt
2 1/2 teaspoons yeast
1 teaspoon cinnamon
1/4 to 1/3 cup lukewarm water
3 cups all-purpose or bread flour

Combine all ingredients, mix and knead well. Let rise 2 hours.

Punch down and form into loaf in greased 8 1/2″ X 4 1/2″ loaf pan.

Let rise until until one inch above top of pan (1 1/2 to 2 hours)

Bake at 350* for 40 to 45 minutes.

Cooks note: I would add a bit more cinnamon, more sugar and more raisins!!


Years ago, Shoney’s restaurant chain had a delicious pie on their menu that never failed to get rave reviews. It consisted of a buttery, slightly sweet crust, filled with large, whole, fresh strawberries swimming in a thick, strawberry flavored glaze.

Home bakers wanted to create it in their own kitchens, so manufacturers soon came up with a glaze that was sold in the produce section of grocery stores right alongside the cartons of fresh berries.

Then, a recipe came out that used strawberry gelatin as a base, and that was immediately my favorite!


1 nine inch pie crust (baked)
4 cups fresh strawberries
1 1/2 cups water
3/4 cup sugar
2 tablespoons corn starch
1 pkg (3 oz. size) strawberry gelatin

Place strawberries in crust. (whole or cut into desired shapes/pieces.) I prefer whole or just halved. Smaller pieces will cook slightly and change the flavor of the pie.

Combine water, sugar, and cornstarch in saucepan. Cook over medium heat, stirring constantly until mixture is clear and thickened. Remove from heat and add gelatin. Stir until well dissolved.

Pour hot mixture over berries in crust. Refrigerate until cold and set. Top with whipped topping.

Fund raiser strawberries are due in soon!!



About five years ago I bought a fancy schmancy Kitchen Aid dishwasher that had all the bells and whistles on it that anyone could ever want. We had sold some timber, so I felt it was practically free at the time, and went all out!

For the past two years I have been washing dishes by hand because that glittery object was just an attractive nuisance!

Something malfunctioned …. of course…. just after the warranty expired!

I finally broke down and bought a new one. Very simple. And it works!!!! Beautifully!!


No…not Brylcreem! Vanilla!!
(I seem to remember something about ladies dabbing a little vanilla behind their ears
when they couldn’t afford expensive colognes.)

Vanilla is probably the most used flavoring in the food pantry.
I have never been one to go searching for the most expensive one available,
but usually go for whatever is the cheapest.
I am quite happy with most of the synthetic vanillas.

Recently I have discovered one that suits me perfectly. It is very inexpensive and gives dishes a wonderful flavor.
Warning ….It is hard to find. I stock up when I find it for sale anywhere

Texas Sheet Cake



2 sticks butter or margarine
4 tablespoons cocoa
1 cup water
2 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon soda
1 teaspoon vanilla


In saucepan, combine butter or margarine, cocoa, and water. Bring to a boil.

Remove from heat and add flour, sugar and salt.

Blend well, and stir in  eggs, sour cream and soda.

Pour into a greased 9×13 pan and bake at 350* for 30 minutes.

Remove from oven and ice immediately.



1 stick butter or margarine
4 Tablespoons cocoa
1 pound confectioners sugar
1 teaspoon vanilla
6 tablespoons milk
1 cup chopped pecans

Combine butter/margarine, cocoa and milk and bring to  a boil. Remove from heat and add sugar and pecans.

Blend well and pour over hot cake.

Double Chocolate Cake with Chocolate Buttercream Frosting

This cake is one I have been making since back around 1970. It is rich and moist, and really satisfies a chocolate craving! I like to keep it refrigerated for additional density and fudginess.


  • 2 1/2 cups sifted cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 4 ounces unsweetened chocolate (I use cocoa, following the instructions on the cocoa can for substitution)
  • 1/2 cup sugar (for blending with chocolate mixture)
  • 1/2 cup buttermilk (For blending with chocolate mixture)
  • 3/4 cup shortening
  • 1/1/2 cups sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups buttermilk


Sift together flour, baking powder, soda and salt.

Melt chocolate in double boiler. Add 1/2 cup sugar and1/2 cup buttermilk.

Stir until blended and set aside to cool.

In large bowl, work 3/4 cups shortening until soft. Gradually add while beating, 1 1/2 cups sugar.. Beat until light.
Add eggs one at a time beating well after each.

Add 1/4 of the flour mixture, and mix thoroughly. Add chocolate mixture, and vanilla. Blend well.

Add remaining flour alternately with the 1 1/4 cups buttermilk, beating just until smooth after each addition.

Spoon batter into 3 greased and paper lined 9 inch layer pans.

Bake at 350 for approximately 30 minutes.

Cool and frost.


1 cup butter or margarine
1/2 teaspoon salt
2 lbs. confectioners sugar
1/2 cup milk

4 ounces unsweetened chocolate
2 teaspoons vanilla

Combine all ingredients and beat until light and fluffy.

Frost between layers, sides and top of cake.

Cook Books

I have quite an extensive collection of cookbooks and recipes. some of them dating back to the 50s, but there is always room for one more.

A good Twitter friend and I were discussing recipes and he mentioned a book he had recently purchased at Cracker Barrell. I looked it up on Amazon and found a used one at a fraction of the cost of a new one. It is in perfect condition and I am very pleased with it. I can’t wait to try some of the down-to-earth, yummy sounding recipes.