Taking Cookie Orders for Christmas 2016

Molasses Cookies


Taking Christmas Cookie Orders for Christmas 2016

Starting today 12/04/16 I’ll be taking Christmas cookie orders for pick up at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016. Below I’ll list a rough draft of the various kinds of cookies I’ll be baking this year. All cookie recipes are cookies I’ve been baking for years and years, a lot of them from a 1979 magazine Good Housekeeping, the rest from various cookie cookbooks and magazines and well as family recipes over the years.

If you want to place an order, try to have your order in by December12, 2016. I will also be selling cookie containers at the market on Dec 17 but the amount will be limited so get your order in early or get to the market early on Dec 17 if you forget to place your order. Orders can be picked up at my home the evening of Dec 16 or after the market on Dec 17 that weekend.  If you need to pick up later give me a call when you would like to pick your cookies up.

Here is a basic list of the various types of cookies I’ll be baking this year, but a few may change due to how much I can bake in one week! lol


  1. Chocolate Chip
  2. M&M
  3. Candy Cane
  4. Oatmeal Raisin
  5. Peanut Butter Balls
  6. Wedding Cookies
  7. Chocolate Krinkles
  8. Spritz
  9. Grandma Shober (a soft cake like cookie)
  10. Peanut Butter
  11. Raisin Spice Drops
  12. Molasses (gingerbread boys and girls)
  13. Coconut Macaroons
  14. Bird Nests (looks like a bird nest with eggs inside)
  15. Almond Sugar Cookies
  16. White Chip with Orange Icing (candy coating)
  17. Turtles
  18. Sand Tarts
  19. Raspberry Thumbprints
  20. Candy Kiss
  21. Snickerdoodles
  22. Bourbon Balls (only on request)

Again, the kind of cookies may vary slightly depending on time.

Prices for cookie containers:

8 x 8… $15…will include one of each type of cookie (smaller cookies will be two of each)

9 x 13…$30…will include 2 of each type of cookie (smaller cookies will be 3 to 4 of each.

You can place your order below this message or text or call to 912-484-3407

Link to photo album that shows some of the cookies and at the end will show the containers the cookies will be in….basically a tin with clear snap on lid.

Thank you and have a Blessed Day!




I do not ship cookies…orders are for pick in at the Foley Farmer’s Market in Foley, Alabama on December 17, 2016.

Farmer’s Market Pictures

Sorry it’s been so long since the last update, but one of the reasons I’ve not been updating my blog the way I should is because I’ve been trying to get two businesses started as a vendor.

I am currently a vendor at the Foley Farmer’s Market in Foley, Alabama. I have a baking stand as well as a photography stand, so this has kept me very busy. I also became a Christian and have been spending a lot of time at church, so, not a lot of time left over for blogging. I figure if I post one recipe every week or so, that’s not too bad, but hopefully I’ll be able to post more.

Anyway, here are a few assorted photos from my shows. Most of what I bake is quick breads, but I also make other things that change each week. Thank you to those who continue to follow me!


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Amish Apple Bread



Every time we visited Lancaster County, Pennsylvania, we would go to the “Green Dragon” flea market.  I would always look forward to going to a particular Amish stand to buy their Amish Apple Bread! I love this bread so much I had to find a recipe that was as close to their bread as I could get.  Right now I’m unable to remember where I found this recipe, but it could have been from one of the Amish cookbooks I have, I’ll take a look later.  I have been so busy at the farmer’s market I’ve not had time to post recipes, so I’m taking this time to post a few, I don’t want to take time looking through cookbooks right now to find which book I found this recipe in! lol  Anyway, this bread is as close to the Amish as I could find.  I love this bread and it’s especially yummy warmed in the microwave and a little (or a lot) of butter on top! I hope you enjoy this bread as I have.  This bread is also among one of my best sellers at the farmer’s market.


Amish Apple Bread




1 cup vegetable oil

3 eggs

2 cups sugar

1 teaspoon vanilla

3cups diced apples (I use Granny Smith apples)

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon soda (baking soda)

1 teaspoon salt

1 cup chopped nuts (optional)




Preheat oven to 300F.

Combine and set aside oil, eggs, sugar and vanilla.

Sift together flour, cinnamon, baking soda and salt.

Add dry ingredients to oil mixture gradually. Add apples and nuts (optional).

Bake in 2 regular loaf pans or 3 foil loaf pans for 1 hour and 30 minutes. Bake time depends on your oven.  Some bake earlier and some bake later, just test with a toothpick inserted in center.  If toothpick comes out wet bake longer; tooth pick should come out clean.

Cool bread in the pan for 10 minutes and sprinkle with sugar.

*I grease loaf pans with vegetable shortening and coat with mixture of ½ cup sugar mixed with 2 teaspoons cinnamon. I coat pans with the mixture and once batter is in pans, I sprinkle the cinnamon sugar mixture on top. This is optional.


Mini Loaves of Amish Apple Bread



Amish Friendship Bread



This bread is one of the most requested breads I make. When I worked at the Navy hospital (now retired), this was their favorite bread and one of the most requested. Now that I’m a vendor at a farmer’s market in Foley, Alabama, it’s become one of the most popular breads sold. No matter where I take it, everyone raves about this bread. The only people who do not rave about it is those who do not like raisins or nuts. You can always make this bread with chocolate chips or what ever you prefer to add or omit. This bread is actually easy to make, but it’s a 10 day process.  Most people do not know that you can freeze the batter once it’s at the baking point of day 10. Make sure on day 10 you add the required ingredients BEFORE separating out into zip locks. Once the batter is frozen in your freezer, it does not freeze hard, it becomes like rubber and is bendable.  Once you are ready to make your bread, lay it on the counter to thaw or place in water, it does not take that long to thaw.  I hope you enjoy this bread as much as I do!


Amish Friendship Bread

Recipe for starter:


1 cup all-purpose flour

1 cup warm water

1/2 cup sugar

1 package yeast


Mix all starter ingredients well and place in a gallon-size freezer zip lock.

Each day squeeze the bag until day 5.  Day five is when you add additional ingredients.  Make sure you have 1 gallon size zip lock for each starter you want to make.  Remember, on day 10 each bag divides out to 4 people, one for you and 3 other bags for friends.  Never use metal utensils or mixing bowl for mixing Amish starter.


Day 1:

This is the day you receive the batter (do nothing)  Or make the batter.

Day 2:

Squeeze the bag (batter will be in a large freezer zip lock bag)

Day 3:

Squeeze the bag

Day 4:

Squeeze the bag

Day 5:

To the bag add 1 cup milk, 1 cup sugar and 1 cup all-purpose flour and then squeeze the bag. Do not worry about getting out all the flour lumps, they will dissolve and mix in the batter by itself.


Day 6:

Squeeze the bag

Day 7:

Squeeze the bag

Day 8:

Squeeze the bag

Day 9:

Squeeze the bag

Day 10:

Combine in a large bowl, the batter, 1 cup flour, 1 cup sugar and 1 cup milk. Mix with a wooden spoon or spatula (do not use any metal spoons or bowls).  Once mixed together, pour 1 cup each of batter in 4 large zip locks.  Keep 1 for yourself and give 3 away to friends along with recipe instructions.

To the remaining batter you have kept for yourself, add:

1 cup oil

1 cup sugar

3 large eggs (I use extra large eggs in all my baking)

2 cups all-purpose flour

½ teaspoon salt

1 and ½ teaspoons baking powder

1 teaspoon soda (baking soda)

2 teaspoons cinnamon

1 large box “instant” vanilla pudding

1 teaspoon vanilla

½ cup milk


Mix all ingredients together well.


Preheat oven to 325 F. Grease 2 (2-pound) loaf pans. Mix together ½ cup sugar and 2 teaspoons cinnamon well and coat loaf pans well with the sugar mixture.  Any leftover sugar cinnamon mixture, sprinkle on top of batter before baking.

*Once batter has been mixed well, you can add whatever you want to the batter before pouring into pans. Examples follow.

Pour batter into pans and sprinkle with sugar cinnamon mixture. Bake at 325 F for 1 hour.  If a toothpick inserted in center of bread does not come out clean after one hour, bake longer until toothpick inserted in center of bread comes out clean. Let bread cool in pans before removing.

*Optional: Add 1 and ½ cups of the following:  chopped pecans, raisins, chocolate chips, coconut flakes or whatever else you prefer. I always add pecans and raisins but use what you prefer.


Banana Nut Cake

Here’s another great banana cake that’s easy to make and delish to eat!  I’m always looking for new banana recipes since I seem to always have left over bananas.  I think I buy an over abundance of bananas to make sure I have enough for my banana bread, besides, I can always use left-over bananas for muffins, cakes, pudding and any new banana recipe I may come across. You will not be disappointed in this cake, it’s a really moist and packed full of banana flavor, and it’s pretty simple to make.  I also love the cream cheese glaze on top of the cake!  Enjoy!




1 and 1/4 cups all-purpose flour

3/4 cup uncooked rolled oats

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

2 cups mashed ripe bananas (about 6 medium bananas)

3/4 cup thawed frozen unsweetened apple juice concentrate

4 eggs, beaten

1/2 cup butter or margarine, melted

2 teaspoons vanilla

3/4 cup chopped walnuts

Cream cheese Glaze (recipe to follow)



Preheat oven to 350F.  Combine dry ingredients in a large bowl.  Add all remaining ingredients “except” walnuts and cream cheese glaze, mix well.

Stir in walnuts, spread into well-greased Bundt or tube pan.  Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 15 minutes; turn cake out on a wire rack.  Cool completely.  Prepare Cream Cheese Glaze.  Spoon over top of cake, letting excess glaze drip down sides.  Serve at room temperature or chilled.  Makes 12 servings.


Cream Cheese Glaze


1 package (3 ounces) cream cheese softened

2 Tablespoons thawed frozen unsweetened apple juice concentrate

1/4 teaspoon vanilla

1/8 teaspoon ground cinnamon



Combine all ingredients in a small bowl and beat until smooth.


Recipe from a cookbook:  “Grandma’s Best-Loved Recipes”

Vermont Spice Cake

If you’re a fan of pumpkin spices you should love this cake, especially when fall weather is here.  I love the way this cake smells when it’s baking in the oven.  Your entire house will smell of pumpkin spice and we all know how wonderful that smells.  This cake is from a magazine I bought in 2006 called “Nestle Very Best Baking.”  As soon as I saw this cake I had to write it down so I would be sure to make it.  I was not disappointed in how it turned out and it’s not too hard to make.  I hope you enjoy this cake as much as I do.  I use this cake recipe for cupcakes also and they turn out just as moist and just as delicious.



3 cups all-purpose flour

2 teaspoons pumpkin spice

3/4 teaspoon ground nutmeg

1 and 1/2 cups granulated sugar

3 large eggs

1/2 cup Carnation Evaporated milk

1 and 1/2 teaspoon vanilla extract

3 and 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 and 1/2 sticks) butter, softened

1 and 1/2 cups 100% pure pumpkin

1/4 cup water

(see frosting recipe below for Cinnamon Frosting)


Preheat oven to 325 F.  Grease and flour 2 (9-inch) round baking pans.

Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in a small bowl.

Beat sugar and butter in a large bowl until creamy.  Add eggs and beat for 2 minutes.  Beat in pumpkin, evaporated milk, water and vanilla.

Gradually beat in flour mixture and spread evenly into prepared pans.  Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.  Cool in pans for 15 minutes before inverting onto wire racks and then cool completely.

To Assemble:  Cut each cake layer in half horizontally with a long serrated knife.  Frost between layers and on top of cake, leaving sides unfrosted.  Garnish with walnuts of desired.

*I did not cut layers in half, I left layers as they were and iced between the two layers and I iced the outside of the cake.

**Cupcakes will not take as long to back and it makes about 28 to 30 cupcakes.  I baked them for about 16 minutes…check cupcakes every so often in the final minutes so you will know how long your oven takes for them to bake.

 See frosting recipe below.

3 cups sifted confectioner sugar

1/2 stick butter (melted)

1 Tablespoons heavy whipping cream

Extract/flavoring if desired (I used 1/2 teaspoon vanilla and I added 1 teaspoon cinnamon)

Combine confectioner sugar and butter in medium size bowl.  Stir in 2 Tablespoons heavy cream.  If desired, add 1/2 teaspoon almond extract or vanilla. Beat until smooth and creamy, add more cream 1 Tablespoon at a time if necessary, or add more confectioner sugar if you prefer your icing to be thicker.


Peanut Butter and Chocolate Silk Pie

I saw this recipe in one of my Southern Living magazines and told myself I have to try this pie sometime….soon.  Well, I put the magazine away in a stack of other magazines and forgot all about it.  I occasionally browse through some of my old magazines to look for things I said I wanted to make and then forgot about. So, my new thought is this….I own the magazine, it’s my magazine, so, I should be able to rip the page right out of the magazine.  I don’t have to quietly rip a recipe out of a magazine in the doctor’s office and then feel badly that I took something that was not mine….after-all, God sees everything! lol  So, now I just rip recipes right out and put the magazine back in the stack.  Now when I have down time, I write the recipe out on a card and file in my loose-leaf cookbook for viewing later, and to make later. Awwww, the guilt is now gone!
This is a really good pie, it’s rich, but very good if you love chocolate and peanut butter. I love this pie cold, but it’s very good room temperature also. The chocolate in the pie is so soft and then you get that taste of peanut butter on top…then you have the crunch of the drizzled chocolate across the top and the crunch of peanuts in your mouth….mmmmmm so delish!


1 recipe Chocolate Pastry
3 cups whipping cream
1 cup semisweet chocolate pieces
1/3 cup sugar
1/3 cup butter
2 egg yolks, lightly beaten
3 tablespoons crème de cacao or whipped cream
1/3 cup creamy peanut butter
¼ cup sugar
¼ cup semisweet chocolate pieces, melted


1. FOR CRUST: Preheat oven to 425F. Prepare Chocolate Pastry. On a lightly floured surface, roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around rolling-pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate and trim to ½ inch beyond edge. Fold under extra pastry even with plate edge; crimp as desired. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 10 minutes. Remove foil. Bake about 8 minutes more or until set and dry. Cool on a wire rack.

2. FOR FILLING: In a medium heavy saucepan combine 1 cup of the whipping cream, 1 cup chocolate pieces, 1/3 cup sugar, and butter. Cook and stir over low heat about 10 minutes or until chocolate is melted. Remove from heat. Stir half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over medium-low heat 5 minutes or until mixture thickens and begins to bubble. Remove from heat. (Mixture may appear curdled.) Stir in crème de cacao (or whipping cream). Place saucepan in a bowl of ice water; let stand 20 minutes or until mixture stiffens and becomes hard to stir, stirring occasionally.

3. Transfer chocolate mixture to a mixing bowl. Beat with an electric mixer on high-speed for 2 to 3 minutes or until light and fluffy, scraping sides of bowl frequently. In a mixing bowl beat ½ half cup of the whipping cream on medium speed until soft peaks form (tips curl). Fold some of the whipped cream into chocolate mixture. Fold chocolate mixture into the remaining whipped cream. Spread filling in pastry shell. Cover and chill for 5 to 24 hours.

4. Before serving, in a large mixing bowl whisk together ¼ cup of the whipping cream, the peanut butter, and ¼ cup sugar until smooth. Gradually beat in the remaining and 1/4 cups whipping cream on medium speed until soft peaks form (tips curl). Spread whipped cream mixture on top of pie. Drizzle with melted chocolate and sprinkle with chopped peanuts.

Chocolate Pastry Crust:

In a medium bowl stir together 1 and 1/3 cups all-purpose flour, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa powder and ½ teaspoon salt. Using a pastry blender, cut in ½ cup shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon ice water over the part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of water at a time, until all the flour mixture is moistened (3 to 4 tablespoons ice water total). Gather flour mixture into a ball, kneading gently until it holds together. Follow directions above on how to roll out crust.