Tuesday, March 16, 2010

Welcome St. Patty's Day with My Delicious Scotch Shortbread

Coffee or Tea, It's All Right by ME! This Scotch Shortbread goes well with either. So, what are you waiting for, "D, Pull up a seat, take a piece or two, of this delicious Scotch Shortbread!
You'll think you died, and went to Ireland! I Promise! :D

Scotch Shortbread

(From My Recipe Box)
  • 3 cups UnSalted Butter, (6 sticks) softened
  • 1 1/5 cups Sugar
  • 5 1/2 cups Unbleached / All-purpose Flour
  • 1/2 cups Cornstarch
  • 1 tsp. Vanilla
  • 1 tsp. Salt


Preheat the oven to 350 F

Cream the butter and sugar until fluffy. In a separate bowl, mix the flour and cornstarch. Slowly add the flour mixture to the butter and sugar, add a tsp. of vanilla and mix until blended. Pat Dough Out Into a 9 x 12 Inch Rectangle Pan, the dough will be approximately 1 inch thick. Score with sharp knife, almost all the way through, then cutting across, to make 2 inch rectangles, prick with fork about six times each piece, to let the heat through. Bake for 30 minutes or until lightly brown. (* keep checking in, make sure it doesn't get too brown) Turn off oven, and keep door ajar, cool for at least 2 hours before Cutting on Score Marks Cut into squares or rectangles, depending on what you like. I cut 4 inch long rectangles, and then, again in half, to 2 inch pieces (when you just want a "little" piece)

On Your Counter, it won't last the day...or

Can be stored in an airtight container for up to 1 week.

Either way, save yourself a piece, because this is gonna go fast! :D


Happy St. Patrick's Day!!!


Saturday, February 13, 2010

Valentine Red Velvet - Sweetheart Cupcakes *From Better Homes and Gardens


  • 3 eggs
  • 3/4 cup butter
  • 3 cups all-purpose flour
  • 2 tsp. unsweetened cocoa powder
  • 2-1/4 cups sugar
  • 1-1/2 tsp. vanilla
  • 1 1-oz. bottle red food coloring (2 Tbsp.)
  • 1-1/2 cups buttermilk
  • 1-1/2 tsp. baking soda
  • 1-1/2 tsp. vinegar
  • Small chocolate heart-shaped cookies (optional)
  • Powdered sugar (optional)


1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.

2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.

3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.

4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.

Hi, Greetings from the Valentine Veggies

The Mushroom Gal

And the Happy Tomatoe Gals want to wish you A Very Happy Valentines Day!!!

Monday, October 19, 2009

Carrot Cake Mmmmmmm!

From the Gooseberry Patch Family Favorites Cookbook

I shouldn't admit this...but...we have some sort of dessert almost every night....
not always as grand as a whole cake, or pie, but, it could be cookies, a sundae, a brownie/bar, maybe even a fruit smoothie, but, we always have something sweet at the end of each day, oh, delicious/bad habits... are so hard to break! ;D

When My kids were little....when dad was out of town, or a late dinner meeting and myself and my son and daughter we're on our own for dinner, the three of us would have dessert for dinner. I would say, who wants dessert for dinner? Well, at 8 and 10 , the little hands went right up to the sky! I would bring out All the Fix-ins, ice cream, fudge, strawberries, pineapple, bananas, cookies, sprinkles, and always whip cream, nuts and of course a cherry on top!

To this day, I always keep maraschino cherries, and whip cream spray in my fridge!

How bout' you? Do you indulge in dessert? Have you ever had dessert instead of Dinner?
Before Dinner?

Life's Short....Eat Dessert first! 'D


Wednesday, August 12, 2009

Stuffed Bread Pudding French Toast

Here it is...
My very First recipe Post!

Although we don't get to eat breakfast together often, it seems to be our favorite meal to enjoy together as a family or just as a couple.
We have made it a Sunday morning routine of eating a big breakfast together and my husband's favorite is my, Stuffed Bread Pudding-French Toast. The name says it all, for lack of a better recipe name ;D,

The first picture is my husband's
"triple decker" portion, and the
second is my "double" decker portion. You may notice, my portion has sausage added to it...you may find this hard to believe, but my husband never eats , bacon, or sausage, he says it's too fatty, I know it is, but , boy I just gotta have it!
I promise you, if you love bread pudding and french toast,after trying this recipe, you will never make french toast any other way!
What is your favorite breakfast dish? I would love to swap recipes!
My picture taking talents are in the beginning stages...to say the least, I am working on that, but still hope you enjoy my first delicious recipe.

Stuffed Bread Pudding French Toast

1 Unsliced Loaf of a Cinnamon Pull-Apart Bread (I purchased mine from Wal-Mart bakery, but any grocery in store bakery section should have this type)
4 Large Eggs
1/2 c. buttermilk
1/2 c. half n half
1 tbl. liquid vanilla creamer
1 tsp. vanilla or rum flavoring (you can use real rum if you like)

8 oz block of cream cheese
powdered sugar
fresh strawberries, blueberries , raspberries or any fruit you like

Beat together; eggs, buttermilk, half n half and the vanilla flavorings.
Slice thick slices ( about 1 inch ) from the bread
Dip each slice of bread in egg mixture, soaking each side til saturated through.
Pre-heat pan or electric griddle, to 350 degrees, place each slice on griddle until brown on 1st side, then, flip, brown on other side, then lower heat and continue to cook each slice til cooked through, about 10 minutes on low.

Meanwhile, slice cream cheese, place one slice of cream cheese, about a 1/4 inch thick each and place on every other slice of bread, sprinkle with powdered sugar, cover with another slice of bread, making a sort of stack or sand which.
To serve, dust lightly with powdered sugar, and top with slice assorted fruits, and of course, your favorite maple syrup, Enjoy!

Warmest Wishes in the Kitchen and Your Life!


Sunday, August 9, 2009

TinCan Cottage Kitch~en

Just Beginning The TinCan Cottage Kitch'en

Showing just what puts the "KITCH" in Kitchen

Everything a budding new housewife needs!

I will post and link both vintage and everyday recipes, and run recipe swaps several times a moth With this blog, I hope to bring together the family recipes and memories of other bloggers from all over.

I will post anything relating to the vintage "kitch" knickknacks, advertisements, kitchen renovations, to fun vintage classic recipes, really, anything around the kitchen at all.

For my first post, I would like to Invite all bloggers to E-mail me there family memories and recipes of cooking traditions in there family. Anything from what meals and desserts your family most likes to eat a home everyday, to pics of fun Kitchy collectibles. Include a note about your memories that you have about the recipe, tradition or item you send.

Lets get together to put some "Kitch" in the Kitchen!

Thank you for coming by, and hope that you come back often to share Your memories and recipes, or anything else you find special from your kitchen.:D

Warmest Wishes in the Kitchen and Your Life!