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fry bread1

Indian Fry Bread, a staple in the small town I grew up in, and now a very popular fried state or county fair treat is very simple to make and here is the recipe I have used in my kitchen for a long while.

3 cups unbleached flour, sifted
1/2 cup dry powdered milk
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup warm water or milk
2 quarts oil for deep frying
Combine the first 5 ingredients in a large mixing bowl and knead until smooth and soft, but not sticky. Depending on the altitude and humidity, you may need to adjust the liquid or the flour, so go slowly and balance accordingly. Be careful not to overwork the dough, or it will become tough and chewy. Brush a tablespoon of oil over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. After the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). Pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. They should be thin in the middle and about 1/4 inch thick at the edges. Carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. Using a long-handled cooking fork or tongs, turn the dough one time. Allow about 2 minutes cooking time per side. When golden brown, lift from oil, shake gently to remove bulk of oil, and place on layered brown paper or paper towels to finish draining.

Serve hot with honey, jelly, fine powdered sugar, wojape, or various meat toppings.

The magic is in frying the bread quickly! The hotter the oil, the less time it takes to cook. The less time it takes to cook, the lighter the texture and lower the fat content.

frybread 2


30 (1)


2 cups cake flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1/2 cup canola oil
1 1/3 cups sugar
2 TB lemon juice
1/2 cup buttermilk
zest of 1 lemon
1 cup grated zucchini
Glaze ingredients:
1 cup powdered sugar
2 TB lemon juice
1 TB milk

Mix flour, salt and baking powder in a medium bowl and set aside.
In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
Fold in zucchini until it is mixed well.
Add dry mixture to the wet mixture and blend all together until well combined.
Pour batter into greased 9×5 loaf pan.
Bake at 350 for 40-45 minutes.
While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.




For the dough
2 1/4 teaspoons active dry yeast (1 package)
1/2 teaspoon plus 1/4 cup sugar
1/4 cup warm water
1/2 cup milk at room temperature
2 tablespoons brown sugar
1/2 teaspoon vanilla extract
1 egg
1 egg yolk
3 cups flour, sifted
3/4 teaspoon salt
8 tablespoons butter, softened
4 ounces cream cheese, softened
For the filling
1 cup sugar
1/2 cup brown sugar
1 cup chopped pecans (small pieces but not ground)
2 tablespoons ground cinnamon
1 teaspoon salt
4 tablespoons maple syrup
1/2 cup melted butter, divided
For icing
4 ounces cream cheese, softened
3-4 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla

Serve Fresh Veggies with Sour Cream Dip


Time to make the dough. Combine yeast, 1/2 teaspoon sugar and warm water in mixing bowl. Let sit for about 10 minutes until yeast is visibly risen.
Add egg, egg yolk, milk, vanilla, brown sugar and remaining sugar, stir, I used a hand whisk.
Using dough hook, add flour and salt. Mix until combined, about 1 minute. Turn mixer on high and mix for about 4 minutes. Dough should be well combined but still look like a thick batter.
Add softened butter and continue mixing on high for 6 minutes.
Dough will be sticky but pull when you lift dough up.
Remove hook and just cover the bowl with plastic wrap, no need to move dough to another bowl unless you need your mixing bowl. Let dough rise 1 1/2 hours, until doubled in size.
Combine topping ingredients except for butter, and set to side.
With well floured hands, punch down dough and remove to a well floured counter or board. Knead dough about 10-12 times, just enough to remove stickiness. Add more flour if needed.
Roll dough out into a rough square about 12 x 12. Spread softened cream cheese over top.
Fold dough, lift bottom up 1/3 to overlap middle, then top down then side to side
Flip dough over so raw folds are on the bottom and roll out to a 10 x 20 rectangle
Time for some goodness. Use half (1/4 cup) of melted butter and spread it over entire dough
Spread filling mixture on top of butter, covering entire dough except 1 inch at far end of dough (from where you will start rolling.)
Lightly press filling into dough, now start rolling dough (I found it easiest to cut dough using a dough cutter.) Slice off ends of dough and then cut into 8 equal slices.
Place in a well greased, buttered, sprayed (used what you want) 9 x 13 pan or large baking sheet if you don’t want rolls to touch. Cover and let rise again till almost doubled or Place in refrigerator overnight to bake in the morning.
If you refrigerated the rolls, let them come back up to room temperature (about 1 hour) then bake in 375 degree oven for 25-30 minutes. Mine were done at 25 minutes.
While rolls are baking, prepare cream cheese icing.
With mixer, beat together cream cheese, powdered sugar, vanilla and milk till creamy and smooth. Add milk if necessary to get that perfect thick but pourable consistency.
As soon as you remove rolls from oven, pour remaining 1/4 cup melted butter over hot rolls.
Let sit 5 minutes then ice or serve icing on the side, your choice.




I may not celebrate Easter like most other people do, but I still enjoy a good use of an excuse to cook and some foods are great around a certain time of year. This is one of them.


Original recipe makes 2 10-serving loaves

6 cups all-purpose flour, or more if needed (divided)

1 tablespoon rapid rise yeast

1/2 cup white sugar

1/4 teaspoon salt

1/2 cup unsalted butter

1 3/4 cups milk

3 eggs, beaten

1 lemon, zested and juiced

1 egg yolk

1 tablespoon water

1/2 cup seedless raspberry jam (or a flavor you prefer)

1 cup confectioners’ sugar


In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined.

Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes.

Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12-inch circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough.

Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was.

Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads.

Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes.

Preheat oven to 375 degrees F (190 degrees C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads.

Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool.

Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners’ sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart.



Sunny Spinach Pie


17 oz of flour
1/3 cup of extra virgin olive oil
3/4 cup dry white wine
1 teaspoon salt


12 oz of boiled spinach
12 oz ricotta
1 egg
3 oz of grated Parmesan
Salt and pepper
Bread crumbs


1-Place all dough ingredients in a stand mixer. Using the dough hook, knead until the dough is smooth and combined. Wrap in plastic while you make the filling.
2-To create the filling, mix the spinach with the ricotta.
Next, add your egg, Parmesan, and salt and pepper. Mix well. Set aside briefly.
3-Unwrap your dough from the plastic and divide it into two equal parts.
4-Using a rolling pin, roll out each dough ball to create two circles 30 cm in diameter each.
5-On your first circle, sprinkle breadcrumbs over-top to help absorb the moisture of the filling and to keep the dough dry.
6-Distribute the filling on the circle that was just sprinkled with breadcrumbs.
7-Place one large dollop at the center of the circle, and spread the remainder in a ring around the dough. See the picture below for reference.


8-Sprinkle the filling with grated Parmesan.
9-Now, cover with the second circle of dough.


10-Seal the edges with your hands, and then use a fork to press.
11-Place a small bowl in the middle of the pie and press lightly to make an indentation.


12-Cut the dough into pieces approximately 2 cm thick, keeping it attached at the center. See the photo for reference.


13-Twist each slice and continue until each slice is twisted.



14-Bake the spinach pie at 180°C for 30 minutes or until golden.


Recipe found at


apple bread pudding 2 - dorie

Time for some historic recipes, this one was covered recently over at RevPie but is also one I have had in my cards for a while.


6 ounces white bread (slightly stale is best)
4 eggs
5 apples, peeled, cored, and diced
6 ounces currants
5 ounces sugar
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


1. To make bread crumbs, remove crusts from the bread, then chop in food processor until fine crumbs form.

2. Beat eggs until well blended. Stir in bread crumbs, apples, currants, sugar, salt, and nutmeg, and mix well.

3. Butter a one-quart pudding mold, or a baking dish. Pour in batter and cover container with lid or aluminum foil. Bake in preheated 300°F oven for three hours.

4. Remove pudding from oven and let rest 10-15 minutes, then remove lid or foil. If using a mold, invert the pudding onto a plate if possible; otherwise, serve from the dish. Serve warm, with whipped cream or vanilla ice cream if desired.




Original recipe makes 1 bread bowl dip

1 (.4 ounce) packet dry vegetable soup mix

1 (16 ounce) container sour cream

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (1 pound) loaf round pumpernickel


In a medium bowl, blend dry vegetable soup mix, sour cream and spinach.

Remove top and insides of the pumpernickel loaf, creating a bread bowl. Reserve removed bread.

Spoon the dry vegetable soup mix, sour cream and spinach mixture into the pumpernickel bread bowl. Serve with removed bread pieces for dipping.


It’s easier than you think!


Stuffed French Toast

2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread
Vanilla ice cream, for serving, optional
Fresh berries, for serving, option

Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.


Fold all ingredients together in a bowl until well incorporated but not completely smooth.


Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:

Preheat oven to 350 degrees F.

Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer French toast to oven and bake for 8 minutes.

Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

found at

sft2 sft3


I don’t know about you but I am a type II diabetic.  I survive on injecting myself win insulin 2-4 times a day to keep my blood sugar in check and it is very hard to do.  I also take care of my gran and she is also a Type II diabetic but for her I watch our intake of foods and sugars that can spike that blood sugar as well as keeping her insulin in a steady take as well.

Type II diabetes is nothing to laugh at.  There are lots of things that can go wrong causing you to die, go into shock, lose body parts, feel sluggish, have headaches and many other bad things.  When you take insulin all those bad things diminish in worry.  Your moods improve, your appetite improves and you discover that there are lots of ways to include much healthier proteins and low carbs.

A few days ago I talked about cutting out white flour products such as white bread and regular pasta noodles and substituting them with whole wheat products.  It breaks down easier and means your body isn’t clogged with slow digesting products which throw your insulin and blood sugar out of balance.  I will begin posting diabetic friendly recipes for you to try and the best of luck to you!  I get a lot of these recipes from pinterest, facebook, and just by searching websites.  We all have a sweet tooth so I am going to bring you a nice diabetic recipe for a breakfast delight first.

Pecan Sweet Rolls

pecan sweet rolls


refrigerator buttermilk biscuits1 tsp reduced-fat tub-style margarine1-1/2 Tbsp mild or strong-flavored honey2 Tbsp finely chopped pecansPreheat the oven to 450°. Spray a 9-inch pie plate with nonstick spray coating and set aside.

Open the biscuit carton and separate the biscuits. Place them on the pie plate so they are barely touching.

With your finger or the back of a spoon, spread the margarine on the biscuits, dividing it evenly. Pour the honey on the biscuits, dividing it evenly, and spread it to cover the biscuit tops. Sprinkle the biscuits with the pecans.

Bake in the center of the oven for 8 to 10 minutes, or until golden. Serve hot. Leftover buns will keep at room temperature for 1 to 2 days, if tightly covered. They can be served as-is, or rewarmed quickly in the microwave or toaster oven.

Nutritional Information (per 1 bun serving): 69 Cal; 2 g Total Fat; 13 g Carb; 00mg Cholesterol; 183 mg Sodium; 1 gm Protein; 4 g Sugars.


Is everyone baked out yet? It is almost Christmas time and while the Holiday is almost here I am sure many are in overdrive for the baking and cooking ( like myself) so why not keep helping with that and offering a final few tasty holiday recipes. This bread is always a big hit for Christmas Eve dinner.


Servings: Makes 2 loaves


Vegetable-oil cooking spray
3 1/2 cups all-purpose flour
4 tsp. baking powder
1 tsp. kosher or sea salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
11 Tbsp. (1 stick plus 3 Tbsp.) unsalted butter
1 1/3 cups sugar
4 large eggs at room temperature
2 cups mashed ripe bananas (4 to 5 bananas)
3/4 cup chopped toasted walnuts
1 cup finely chopped dried apricots , tossed with 1 Tbsp. flour to separate
1/3 cup diced crystallized ginger


Preheat oven to 350°. Spray bottom and sides of two 9″ x 5″ loaf pans with vegetable-oil cooking spray.

In a large mixing bowl, sift together flour, baking powder, salt, baking soda, cinnamon, and nutmeg. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition and scraping sides of bowl occasionally. Beat in mashed bananas, scraping down sides of bowl once.

With mixer on low speed, add dry ingredients in 3 batches, beating just until flour disappears. Do not overmix. Using a rubber spatula, fold in walnuts, apricots, and ginger.

Divide batter between the 2 prepared pans. Bake until nicely browned and puffed at center of loaves, about 45 minutes; a toothpick should come out clean when inserted into center of each loaf. Transfer pans to wire racks; let bread cool in pans for 10 minutes. Remove bread from pans and cool completely on wire racks.

Wrap loaves tightly with plastic wrap or place in resealable plastic bags with all air removed. For gift giving, wrap loaves in clear or decorative cellophane or wrapping paper and tie with a bow.



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