Coffee Cookies Recipe
by Kayla Howard
Ah December! How I love this time of year!!! In this special weekend edition of our newsletter, I want to share one of my favorite recipes for cold winter mornings—My Grandma's Coffee Cookies.
Have a blessed weekend!!!
Coffee Cookies Recipe
Bring to boil:
1 c. sugar
1/2 butter ( cube)
1 c. leftover coffee
1 c. raisins
Cool to lukewarm then add:
2 1/2 c. flour
1 t. baking soda
1 t. cinnamon
1 t. nutmeg
1/2 t. cloves
1 t. salt
Drop onto a greased cookie sheet and bake at 400 degrees for 10 minutes. Enjoy!
NOTE: The information below will not make sense without viewing the video.
5 Thanksgiving Feast Secrets That Will Have People Asking for Your Recipes
Secret #1 The Best Pumpkin Pie
I started my pumpkin pie with this recipe: Pumpkin Pie Recipe
…But of course, I deviated from the recipe!Â First, I used fresh ground spices to go along with the fresh pumpkin.Â Second, I never keep canned milk products in my pantry, so I had to replace the evaporated milk with something else.Â “Something else” was either whole milk (goat’s milk here) or half and half (half cream, half milk) to make a rich replacement.
The results? Amazing!!!!
Secret #2 Fresh Spices
Secret #3 A Yummy Chocolate Cream Pie
The secret to yummy chocolate cream pie was shared in the video — and just to make sure you get the secret, I’m not going to totally blow it here [wink] but this is a link referenced in the video! Rapadura Sugar
Secret #4 To Roll or Not to Roll
Homemade French Bread vs. Homemade Rolls — this is a hard choice.Â As I said in the video, I’ve watched human behavior when given this choice and made my own observation.Â That said, here is my FAVORITE dinner roll recipe that gets me the “dinner roll job” everywhere I go.Â (PSST!Â I use rapadura here as well!)
If you decide to take my advice and try French Bread, I’ve got a recipe for that as well.
Kayla’s No Fail French Bread
5 Cups Cold Water
5 t. SAF Yeast
5 t. Sea Salt
10+ cups bread flour
As you know, I personally use a Bosch mixer, so kneading this dough is easy for me.Â Mix all ingredients, adding flour as needed until you have a soft dough.Â Knead fully to window pane stage (see this video).Â It takes 20 minutes for my dough to reach this point in my Bosch mixer.Â
Allow the dough to rise until doubled.Â Then on a floured surface, shape into 4 torpedo shaped loaves,–Â not forcing out the bubbles in the dough, but being careful to handle it minimally.Â Allow to rise until doubled again.
Preheat oven to 450 degrees with a cast iron pan on the lowest rack.Â Brush loaves with water, slash them, then sprinkle with coarse sea salt.Â Place in hot oven and put water into the hot cast iron pan.Â Bake 20-30 minutes, until loaves are dark golden brown.
Cool and enjoy!
Secret #5 No Cans — All Fresh
This year try something new and make your own cranberry sauce.Â I’ve been doing this for a few years and really love this recipe using honey instead of sugar.
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If youâ€™d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website:
The Secret to Perfect Pie
by Kayla Howard
For the longest time, whenever I made pie, I had perfectly random results. I never understood why one day it would be turn out with a thick caramel-ish, luscious sauce, then the next time it be either so runny that it spread all over the plate or totally dry and stiff. Every time I put a pie in the oven, I just crossed my fingers and hoped for the best.
This series of events went on until one day when my friend casually said something about bringing a pie to bubbling so that it thickens. This was a major "duh" moment for me—why had I never put two and two together?
I think a lot of people are more worried about the crust and how it looks, and if it's burning, or if they need to foil it—and end up basing their pie "done-ness" on the crust. But it's really not about the crust at all. It's all about the bubbling.
Think of pie filling like gravy. Because, it actually is a gravy or sauce that is just sweet. Since most people have worked with a sauce or gravy of some kind, you should be able to visualize cooking it on the stove top. We know that it has to come very close or to a boil in order for it to thicken, and turn opaque (if you are using cornstarch).
When your pie reaches the point of bubbling, it is "boiling" and thickening just perfectly.
That said, you can still pull it out too soon. When the bubbles first start, it's just on the outside edges of your pan. I have had more than one pie fall short of perfection because I took it out before the bubbling reached the middle of the pie. Don't do it—just push it a little while longer.
I know that leaving your pie in the this point will bake your crust beyond perfection. To prevent that, I suggest after 30 minutes of baking, you cover your pie with a piece of aluminum foil to prevent it from getting too dark.
Another important step is to place a cookie sheet or pan under your pie. I can tell you from plenty of personal experience that bubbling pie makes a sticky burning mess on the bottom of your oven…and smoke flavor isn't a great addition to perfect pie.
What are your pie secrets? Share if you they aren't too "secret." 😉
Butter Honey Cornbread
- 1 Cup Fresh Ground Cornmeal or Flour Fresh ground is ideal, but if you don't have a grinder, you can use a whole grain flour.
- 1 Cup Fresh Ground Spelt or Einkorn Fresh ground is ideal, but if you don't have a grinder, you can use a whole grain flour.
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- 1/2 Cup Melted Butter
- 1/2 Cup Raw Honey
- 2 Eggs
- 1 1/4 Cup Buttermilk
- Preheat oven to 375 and butter a large cast iron pan.Â
- In a large bowl, mix the dry ingredients until smooth and well combined.Â
- Make a well in the center and add the remaining ingredients then stir to incorporate.Â Stir gently so you donâ€™t over mix, but make sure all is blended together.Â
- Pour into prepared pan and bake for 20 minutes. Serve warm with more butter and honey!
Yummm!!!Â It has turned full on fall here with cooler days and downright cold nights.Â We are keeping a fire going most of the time and pulling out the sweaters that had been shoved to the back of the dresser.Â In fact, it’s perfect weather for big pots of chili and delicious cornbread.
Unfortunately, chili isn’t something I have yet mastered.Â Yesterday I made a pot that was pretty good–even if I do say so myself.Â But it was mostly due to the can of salsa that I added.Â Even if I’m not great at making chili, I have found a yummy cornbread recipe that is more of a “whole” food.
What do I mean by “Whole food”?Â Simply that it has whole, or “God-Made” ingredients in it.Â It does not have a lot of sugar or white flour.Â It truly tastes fabulous!
Pull out your aprons and let’s do some baking today!
Now, if you have an amazing chili recipe, questions or want to share your thoughts, post it in the comments below!
Freedom Releaser 🗽| Self-Sufficient Living ⛰| Naturally Prepared Sisterhood ⛺️| Homeschooling Momma🏆| Certified Aromatherapist 🌱| Christian ✝️|
Spelt Sandwich Bread
- Bosch Mixer
- 6 Cups Water tepid or cool
- 2.5 tbsp Saf Yeast or your favorite instant yeast
- 3/4 Cup Olive Oil extra virgin
- 3/4 Cup Honey
- 2 tbsp Liquid Sunflower Lecithin
- 2 tbsp Sea Salt
- 10+ Cups Spelt Flour
- Dissolve the year in the water in your mixer. If you are grinding your own flour, use cool water as your flour will be warm.
- Grind 8 cups whole spelt berries. If you do not have a grinder, that makes about 10 cups of flour.
- Add the remaining ingredients, mix until incorporated and allow to rest for 15 minutes.
- Turn on your mixer and add white spelt flour as needed to reach your preferred consistency. I usually add 1-2 cups.
- Allow the machine to knead your dough for a few minutes, be careful though because it's easy to over knead spelt!
- Put the dough in a large oiled bowl and allow to rise until doubled.
- Divide into 6 equal parts, and shape each part into a loaf. I personally roll it into a rectangle, then fold it into thirds, then thirds again cross grain. Then I re-roll into a rectangle, then by hand roll it into a log, then pinch the ends under and place sealed side down in well oiled pans. The crossing of the fibers gives it the best rise!
- Allow to rise until cresting the top of your pans. Preheat the oven to 350 degrees.
- Bake 30 minutes, or until golden brown. You may butter the tops if you like!
- Turn out of pans immediately and allow to cool before slicing. ENJOY!