Thursday, November 06, 2014

Crusty Homemade Bread

I don't always make my own bread but this weekend I did because I love to bake this time of year and I also wanted to share my Mom's recipes with you. Bread baking isn't really that hard and once you bake one and smell that hot fresh bread baking in the oven, you get hooked!

Home Baked Bread

1 (1/4 ounce) package active dry yeast or 2 1/2 teaspoons yeast...
1 1/4 cups warm water (about 110 degrees but no warmer than 115 degrees)
3 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
1 tablespoon olive oil
1 egg yolk

In a small bowl, dissolve yeast with a quarter cup of the lukewarm water and let it sit for about 10-15 minutes.

In a large bowl of electric mixer, or by hand, mix the sugar, olive oil, salt, and 1 cup of the flour. Add the yeast and mix in until well blend. If using a mixer, attach a dough hook, and add flour until dough starts to form. If too sticky, add a bit more flour. Mix until dough pulls away from sides of bowl.

Turn out onto flat surface and knead for 6-8 minutes or until smooth and elastic. Put dough into an oiled bowl, turn to coat, cover with a thick towel, and let rise in a warm place, free from draft, until doubled in size. Usually takes about 1-2 hours.

Preheat oven to 400 degrees. Punch down the dough with your fist and turn out onto large cookie sheet that has been dusted with corn meal. Shape into 2 oblong loaves and then cover and let rise again for 40 minutes. Loaves will then double in width.      


In a small dish, add egg yolk and 1 tablespoon of water. Slit tops of risen bread 3 or 4 times, making slits that are a quarter of an inch deep. With a brush, paint tops with egg wash. Bake 400 degrees for 40 minutes, until golden and baked through. To check if it’s done, thump the bottom of each loaf; if it sounds hollow, it’s done. 

Makes two loaves. One for now and one to freeze for later!    

 What bread pans do I use?  The secret to the perfect crust for Italian or french bread is high hydration dough.  This allows for perfect texture, a wonderful crust and few crumbs. These pans provide great support so you bread doesn't go flat and perfect venting for a crisp crust. The size and shape allow for perfectly formed bread.  You'll be happy with the results.  Click on this link to get them at a great price from

Photographs are copyrighted and the property of ©Welcome Home


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Tuesday, November 04, 2014

Jewish Apple Cake

I can remember my Mom making this cake every year during apple picking season and it was amazing. This is not always the prettiest cake you'll make because it is so moist that it sometimes has a hard time making it on the cake plate all in one piece. But it is by far the best apple cake you've ever tasted. I found a way to make come out all in one pieces and it is so much easier to work with. My Secret? I use a Springform Bundt pan and it come out in one piece and is just gorgeous. I have included the link below for the special bundt cake pan so you can make it too! 

Jewish Apple Cake      


4 tablespoons melted butter
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon

In a small bowl, mix together 4 tablespoons melted butter, 1/2 cup flour, 1/2 cup sugar, 1/2 cup light brown sugar and cinnamon, making sure the butter has been completely absorbed by the ingredients. Clump the mixture together with your fingers to form large crumbs. Set aside.


3 cups all purpose flour
2 1/2 cups sugar
1 cup of smooth apple Sauce
4 large eggs at room temperature
1/2 teaspoon Salt
2 teaspoons pure vanilla
1/2 cup orange juice
1 tablespoon baking powder
5 Fuji or Gala Apples, sliced
2 teaspoons cinnamon
5 tablespoons sugar

Mix together flour, sugar, salt and baking powder and set aside. In a large bowl, mix the apple sauce, eggs, vanilla and orange juice. Then mix the wet ingredients and the dry ingredients together by hand until the batter is smooth and well blended. Set aside. Next, mix the cinnamon and 5 tablespoons of sugar together. Peel and slice your apples and toss with the cinnamon and sugar.

Spray your bundt pan with non stick cooking spray and then sprinkle with flour to coat. I use Pam Non-stick Cooking Spray with Flour and it works! Next take some of your struesel mix and spin it around in the pan to coat. Pour one third of your batter into the pan. Then on top of the batter, add a third of your apples slices. Then do the same layering to the top, ending with the apples. Sprinkle struesel mixture all over the top of the cake.

Place in a 350 degree oven for approximately an hour and 20 minutes. When finished baking, place on a counter to cool for about 30 minutes or so. If using a spring form pan like the one I have, there will be no need to invert the pan and worry about the cake collapsing. I just run a butter knife around the edge and lift the sides and get one beautiful cake.

If you don't have a spring form pan,run the knife around the pan and then take a deep breath and invert your bundt pan onto a plate. Sometimes it slides right out and you have a beautiful cake and other times it doesn't come out in one piece. Either way, I promise your guests will absolutely love this cake no matter what it looks like! I serve it warm with vanilla ice cream! So good!

For the Spring form bundt pan I use, go to:

Remember whenever you purchase something at Amazon through Welcome Home, the proceeds go to Animal Rights groups that save the lives of dogs and cats who are killed unnecessarily while waiting in shelters for a new home.

  Photographs are copyrighted and the property of ©Welcome Home.
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Good morning friends. Another beautiful bright and sunny day here in Maryland. The air is cool and brisk and perfect for just a sweater. I walked around my garden this morning and it was raining leaves all around me. There was that familiar smell of someone burning leaves somewhere in the distance. I could hear the crunch and crinkle of the leaves at my feet and my senses were waking up to the crisp clean smell of autumn air. The crab apples have fallen and the birds were all around me trying to gather them. Squirrels were out digging up the nuts they had stored for this time of year and I even saw a chipmunk filling his cheeks for of berries and seeds to take back to his little home.

Welcome Home turns two years old today. And what a thrill it is to see that over half a million followers come here to find comfort. Whether it is in my cooking or my stories or the fact that I am on a mission to save lives and spread kindness. I would like to hope that you are all on this journey with me and that we can work together to make this world a better place.

I have to say that my experience here on Facebook over the last two years has not always been easy. It has been challenging and full of set backs to say the least. However, every setback, whatever it was here at Welcome Home, turned into a blessing and created an opportunity of commitment and renewal. I have to remember that God is sovereign and there’s a peace that comes from my knowledge that God is in control and things will work out in their own time. When we believe that our lives have purpose and that every trial comes to make us stronger and wiser, we will be able to accept each “setback” as a “setup” for future blessings. And blessings here at Welcome Home over the last two years have far outweighed the setbacks.

My Mom used to say, "May all those tough times bring out the best in you baby girl. I pray that they make you stronger and make you even more diligent. She would say, "I hope that someday you will realize that your instincts and gut feelings have great value and you should trust every one of them. These are God's whispers that allow you to prepare when disappointment is approaching."

She would always tell me that blessings are everywhere.... even when we can't see them.... and God always has a bigger plan. She would remind me that my attitude will effect the outcome of my disappointment. Read that took me years to understand what she was saying. My attitude will greatly effect the outcome of my disappointment. Now I know that she meant those challenges are often gifts in disguise and a positive attitude will make things go much smoother.

Even when I was very young, I knew that my Mom was a wise woman and I would hang on her every word. As I look back and reflect on so many of the lessons she taught me about life, I can see their meaning more clearly now. She used to tell me that God had given me skills and talents that I am unaware of now, yet someday I will use those very skills and talents to be a positive influence on many people, and one day it will bring me great comfort in knowing that I have changed lives in some way. She used to say, "life is not as fulfilling if you don't use it to bring comfort and joy to others." How profound those words are to me now as her prophecy has come to pass.

So today I will not think of the setbacks. I will know that my Mom and my God have something else planned for me here at Welcome Home as they gather so many people from every corner of the earth to cross my path and bring them to a place of comfort. I will wait for the blessings to come. I will value today as a blessing to be enjoyed and I will see that each person that crosses my path is put here for a reason and that they are unique and important. I will see that each moment of my life has meaning.

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Friday, October 31, 2014

Baked Panko Scallops (Scallops Al Forno)

This is probably one of the easiest recipes in my collection of seafood recipes, yet it ranks way up there as being one of the most delicious! I always pan sear my scallops to get that crispy outside coating. But not this time. These are baked in the oven after coating them in panko bread crumbs that are coated in rich buttery garlic .

 Baked Panko Scallops (Scallops Al Forno)

1 pound of fresh sea scallops
2 cloves garlic, minced very fine
1 cup of panko bread crumbs
1 tablespoons of extra virgin olive oil
1 tablespoon butter, melted
1 tablespoon of chopped fresh parsley
salt and pepper to taste

Grease a small casserole dish large enough to hold the scallops.  Pat scallops with paper towel and add salt and pepper. Set aside.

Mix the panko, garlic, and parsley with the olive oil until it just sticks together to make a nice crumb coating.  Add more oil and butter or more breadcrumbs as needed.  Sprinkle some of the bread crumbs on the bottom of the greased casserole.

Arrange the scallops in the casserole dish and then completely cover them with the breadcrumb mixture. Bake in 350 degree oven for 10-15 minutes until scallops are opaque and topping is golden brown.

You may also put the scallops under the broiler for a few seconds to get even more golden. But be careful the bread crumbs will burn quickly if you are not watching.

Photographs are the property of and copyrighted to ©Welcome Home 2014
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Thursday, October 23, 2014

John and Honey

This is my friend John and his dog Honey. They live on the streets and in the woods and depend on me to bring them warm blankets and food. For those of you who say you can't afford it or for those that look the other way when I ask you to reach in your pocket and pay $2 a month for a magazine full of wonderful recipes....please take a long look at this picture and ask yourself why you look the other way.

I am on a mission. Please take a long hard look at this photo again. It should be very hard for anyone to look at that photo and feel anything but absolute sorrow for another human being that is suffering so much. This is not a drunk or addict. This is a person who lost his job after falling off a ladder and breaking his back and then watching his life crumble around him as he lost his home, family and all he had to pay medical bills and rehab costs so that he could one day walk again.

This post is about my mission to help those less fortunate. This isn't about trying to make other people feel uncomfortable....It's about waking people up and asking them to stop looking the other way. I don’t particularly enjoy begging. As a matter of fact I hate it and it makes me feel very uncomfortable...especially when angry people start throwing insults my way. But God helps me put things in perspective and realize that there are so many out there that begging for their lives and my discomfort can’t even come close in comparison. So if my begging is what it takes, then so be it.

This is not a controversial issue. Please let’s not make it one. This is not about your feelings or anyone else’s. I am not here to hurt anyone. I am on a mission and I have a lot of work to do in making sure that John and Honey and others like them have food and warm clothes this winter. I have a lot of dogs and cats to save. I have done all I can to make it easier to help others but I truly understand if $5 a month still might be too much for some. I have asked that people send me a private message if they truly want to help but can’t. 

People like John and his dog Honey, depend on me for life. The Volunteers from No Kill Groups that rescue dogs and cats from being killed in shelters depend on me to help them buy food, and toys and blankets and veterinary care so that these dogs and cats can live.

Some people depend on me for other things .... like bringing them free recipes and my not saying anything when they turn their heads and look the other way when I ask for help. They take and give nothing in return. But I do have Angels at Welcome Home that support my efforts and give to help me help others. Not because they have much....but because they know what it's like to have nothing.

Which group do you belong to?

For instructions on how to subscribe to the magazine you can click on this link:
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Kale Salad with Apple and Pine Nuts

So I wanted to eat something good for me today.  I am fighting a cold and so I needed some extra ammo so to speak!  What better than Kale to fight anything headed your way?  I read that the darker the greens, the higher the nutrient content and the better for defenses for cold and flu season.  But I still wanted something that was full of flavor and delicious, so I made up this wonderful dressing using Star Fine Foods Extra Light Olive Oil, which is also light and healthy.   What a perfect lunch!  I feel better already!  

Kale Salad with Apple and Pine Nuts

2 cups baby kale, roughly chopped
1 cup red cabbage, shredded
½ Fuji apple, diced small
1 stalk celery, sliced thin
1 cup of carrots, julienne or shredded
juice of 1/2 lemon
1/4 cup pine nuts

Toast pine nuts in a single layer in a 350 oven for 2-3 minutes. Watch carefully because the pine nuts burn easily.

Remove kale leaves from the tough stalks and roughly chop it. I like to massage my kale because the flavors come out better. Chop or shred your cabbage and add to the chopped Kale. Next add the carrots and the celery.  

Dice the apple and toss in lemon juice, making sure it’s thoroughly coated to prevent apple from browning. Add the apples and toasted pine nuts to the Kale and other ingredients and toss well.  


  • 3 tablespoons Star Fine Food Extra Light Olive Oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 and 1/2 tablespoons apple cider vinegar
  • 3/4 tablespoon honey
  • 1 teaspoon dijon
  • Salt and pepper, to taste

Whisk the dressing ingredients until combined.  Or use a jar with lid to shake well until they are all combined. Pour a small amount of dressing over the kale salad and allow to marinate for about 15 minutes before serving. 

Photographs are copyrighted and the property of ©Welcome Home.

Disclaimer: I have an ongoing relationship with STAR Fine Foods for my recipes and photography using their wonderful products. This post is sponsored by STAR. I am compensated for my time and work and I am sent products as I request them. However, all opinions of the product stated in this post are 100% my own. I truly love their products!

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Wednesday, October 22, 2014

Shrimp Scampi

I make a lot of seafood dishes here at Welcome Home....especially recipes that call for Shrimp.  I love shrimp because it's so versatile and so easy to add to so many recipes.  I also love that it has a built in temperature gauge! No matter how you cook them, as soon as they turn pink they are perfectly cooked.

Shrimp Scampi

2 pounds of large Frozen or fresh raw shrimp, drained and peeled and de-veined
1/4 cup unsalted butter
1/3 cup extra virgin olive oil
3 tablespoons garlic, minced
3 teaspoons salt
1/2 teaspoon pepper'
1/4 teaspoon red pepper flakes (add more if you want a kick)
1/4 cup dry white wine (or chicken stock)
1/4 cup fresh squeezed lemon juice
1/8 cup dried parsley

In a large skillet over medium high heat, melt butter and olive oil together.  Add the minced garlic and cook for about a minute.  Next add shrimp and sprinkle with salt, pepper and red pepper flakes. Stir lightly.

Cook the shrimp until they turn pink...about 5 minutes.  With a slotted spoon, remove the shrimp to a bowl and set aside.

Next, add the wine or chicken stock to the butter sauce in the skillet and bring to a quick boil. Reduce the heat to medium high and continue to cook until the sauce has thickened.

Remove the sauce from the heat and add the shrimp back in the skillet. Sprinkle with dried parsley and toss lightly.  Serve over pasta or rice!

Photographs are the property of and copyrighted to ©Welcome Home.
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♥ Raspberry Cream Cheese Bread with Vanilla Icing

Raspberry Cream Cheese Bread with Vanilla Icing

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened...
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1/2 cup buttermilk

2 cups raspberries, rinse, dried and chopped. Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.

Carefully fold in raspberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.                    


4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired...I like mine nice and thick.

NOTE: I have used strawberries, raspberries, blueberries, blackberries and even peaches for this bread recipe.

Photograhy ©Welcome Home
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Tuesday, October 21, 2014

Seasoned Potato Wedges

I love these fries! They are crunchy and spicy and so easy to make. I Par-cook my potatoes first so that the inside is done. Then all I need to do is get the outside crispy. I love these served with a little sour cream on the side. I can make a meal out of these! 

Seasoned Potato Wedges

4 russet (baking) potatoes, sliced in wedges
1 1/2 cups all purpose flour
1/4 cup of cooking oil plus more oil for frying
1/2 cup cornstarch
1 cup buttermilk
1/2 teaspoon baking soda

Spice Mixture:

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Old Bay Seasoning (or more if you like a kick)

In a large bowl, mix potatoes with 4 teaspoons of spice mixture and 1/4-cup oil. Cover bowl with plastic wrap and microwave for 9 minutes. Drain any liquid and move potatoes to a baking sheet for about 10 minutes to cool.

Combine 1-1/2 cups flour and 1/2 cup cornstarch in shallow pie plate or bowl. In another shallow bowl, whisk the buttermilk and baking soda. Working in 2 batches, dredge your potatoes in the flour-mixture first, then the buttermilk, then back in the flour.

Deep fry first batch of potatoes in very hot oil for 5 minutes in large and heavy deep skillet. While frying, dredge the second batch. When potatoes are finished frying to a golden brown, remove and drain on paper towels and sprinkle on more spice mixture.

Oven Roasted method: (do not microwave potatoes first)

Preheat oven to 450 degrees. Drizzle about 3 tablespoons of vegetable oil evenly onto a baking sheet with sides. Combine all of the dry ingredients in a large zip-lock baggie. Add a few potato wedges at a time into the mixture and shake to coat well. Place coated potato wedges onto the cookie sheet, spreading out evenly. Repeat with all of the wedges. Bake for 20 minutes, then flip potatoes and bake for another 20 minutes or until potatoes are tender and golden brown.

Photograph is copyrighted and the property of ©Welcome Home.
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Monday, October 20, 2014



I decided to put this slide show together for you. 

So many of you are asking what kind of recipes are in the Welcome Home Kitchen Magazine and on my Welcome Home Blog. So I decided to put this slide show together for you so you can get a feel for what goes into the magazine each month. You'll see some of my favorite recipes! Some are recipes from the blog and others are brand new and never shown anywhere before. And that's what you'll find in the magazine.

Some of these recipes will be coming up in the new Thanksgiving issue that will be available on November 1st. Take a look and get a feel for what you're missing!

 Click on this link to watch and listen:

 How do you subscribe? Click on this link for instructions:

 Want to buy it for just $2 an issue? Visit My Store to order it today! Check out our Easy Pay option:

 If you can't afford as little as $5 a month due to a hardship, please contact me.
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Thursday, October 16, 2014

Broccoli Cheese Quiche

I love a good quiche that is rich and creamy inside a buttery flaky crust. They make a beautiful presentation and they are just delicious for breakfast, lunch or brunch. I make this one often and it is so good!

Broccoli Cheese Quiche

4 strips bacon
1 cups broccoli, chopped
1 cup grated Cheddar or Colby Jack Cheese
3/4 cup whole milk
1/2 cup heavy cream
3 large eggs, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) pre-baked shell (see recipe below)

Preheat the oven to 350 degrees. Cook the bacon in a skillet over medium heat for about 10 minutes until crisp, then chop the bacon into pieces and reserve for later. Add the chopped broccoli to the pan and season with a pinch of salt and pepper. Saute for 5-10 minutes until the broccoli is tender. Do not overcook or it will get mushy.

Evenly spread the cooked broccoli and bacon in crust, and top it with the grated cheese. Whisk the milk, cream and eggs together. Add salt and pepper. Pour liquid into the baked shell, and bake the quiche for 25-30 minutes. The quiche is ready when you can no longer see liquid but the center of the tart jiggles slightly when moved. Cool slightly and then serve.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before serving. 

Photograph is copyrighted and the property of ©Welcome Home.
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Carrot Cake Cupcakes with Cream Cheese Frosting

An easy to make classic little treat that I think you'll love as much as I do. These cupcakes are a favorite and always perfect to keep on hand in the freezer for a quick dessert when guests arrive. Moist carrot cake on the inside topped with ribbons of cream cheese frosting on the outside with just a sprinkling of walnuts. Love these little morsels of wonderful! More photos in comment section.

Carrot Cake Cupcakes with Cream Cheese Frosting

2 cups all-purpose flour
2 cups granulated sugar
1 cup of vegetable oil
1 tablespoon of orange zest
2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons of baking powder
4 eggs
4 cups freshly shredded carrots (not pre-shredded)
1 cup nuts finely chopped walnuts
1/2 cup of buttermilk (see note below)
1 teaspoon of vanilla extract

Preheat the oven to 350 degrees. Add cup cake lines to your two standard cupcake tins.

Whisk together the buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl. Add the shredded carrots. It is important to shred or grate your own carrots and not buy them pre-shredded or you will not get the same moisture level.

In another bowl whisk the flour, baking soda, baking powder, salt, and cinnamon. Fold the flour mixture into the carrot mixture by hand being sure not to over mix the batter. Fold in the chopped walnuts.

With a spoon, scoop your batter into cupcake liners and fill 3/4 full and bake for 18-20 minutes or until toothpick comes out clean when inserted in the middle. Remove from tins to cooling rack and allow cupcakes to cool completely before frosting.

Cream Cheese Frosting

12 oz. cream cheese
8 tablespoons butter, room temperature
1 tablespoon pure vanilla extract
4 cups confectioners’ sugar, sifted

With a mixer, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until combine and beat until smooth. Frost cooled cupcakes as desired. Sprinkle with walnuts.

NOTE: Don't have buttermilk? Make your own. Pour 1 tablespoon of white vinegar or lemon juice in a one cup measure. Fill the cup the rest of the way to the one cup line with WHOLE milk. Let sit on your counter for 5 minutes. Stir and you have buttermilk!

*** Photograph is copyrighted and the property of ©Welcome Home. Please feel free to share by ONLY using the Share button that Facebook has provided. Do not download my photo and recipe.

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♥ Creamed Chipped Beef

I love creamed chipped beef and make it for breakfast often. I love it over toast or just plain bread and even over my buttermilk biscuits. But we also used to call it Hamburger gravy and put ground beef in it when we were little. Sometime...s my Mom served it over mashed potatoes and it was a real treat! It is so easy to make and so delicious. If you use corn beef in a package or jar, you want to rinse it first as it tends to be salty. I like to use Beardsley's dried beef in a jar as I find it the most tender and lean. 

Creamed Chipped Beef 

2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce) jar or package of dried beef, sliced or chopped

In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir until gravy has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over toasted or untoasted bread, biscuits, waffles, English muffins or mashed potatoes! So good!

Photograph property of ©Welcome Home
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Wednesday, October 15, 2014

Pecan Pancakes

I love the Pecan Pancakes at Crackle Barrel. I love the crispy edges and that wonderful flavor of toasted pecans. I decided one day to make my own and this my friends is right on the mark for the identical recipe for Cracker Barrel Pecan Pancakes. You'll love them!

Pecan Pancakes

2 Cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 tablespoon Sugar
2 cups Buttermilk
1 Egg.
1 cup Chopped Pecans

Combine dry ingredients in a mixing bowl, Add in the buttermilk and combine, Add in the egg and mix until just combined. Pour baking mix onto a hot griddle, add chopped pecans to the batter prior to flipping the pancakes. Flip the pancakes when the bottoms are golden brown. Enjoy with warm syrup.

*** Photograph is copyrighted and the property of ©Welcome Home.
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Five Cheese Quiche

Quiche anyone? I love making these for breakfast or lunch. They are just perfect when a friend comes to visit. They're easy to make and the perfect breakfast that stays warm until your guests are seated and ready to eat. I make 6 inch mini quiches that are perfect for just two people to share. But I have written the recipe for a 9 inch quiche. 

Creamy Cheese Quiche

3/4 cup heavy whipping cream
2 large eggs
1 pinch of salt
1/8 teaspoon pepper
3/4 cup Swiss cheese shredded
3/4 cup Monterey jack cheese
1/2 cup mozzarella cheese shredded
1/4 cup cream cheese, softened at room temperature
1/4 cup goat cheese, at room temperature
1/8 teaspoon garlic minced
1 (9 inch) pre-baked pastry shell (see recipe below)

1 cup of ham, chopped (optional)

Whisk together whipping cream, eggs and dash each salt and pepper. Combine shredded Swiss, jack and mozzarella cheeses in small bowl. In another bowl mix goat cheese, cream cheese, garlic, 1/2 teaspoon salt and pepper to taste until smooth.

Scatter shredded cheeses over bottom of pastry and add chopped ham. Spoon goat cheese mixture in small dollops over top. Slowly pour egg mixture over all. Place tart pans on baking sheet to make handling easier and catch any overflow. Bake at 375 degrees until top is lightly browned, about 35 to 40 minutes. Set aside for 10 minutes before cutting.

Buttery Quiche Pastry Shell

1 1/2 cups all purpose flour
1/4 teaspoon salt
6 tablespoons butter, cut into small pieces
2 tablespoons shortening, cut into small pieces
4 1/2 tablespoons cold ice water

Place the flour, salt, butter and shortening in a large bowl.
Rub the flour together until it has broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry cutter or two knives, add the ice water, a little at a time, mixing until it just starts to hold together.

Press the dough into a roughly shaped ball. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill 1-2 hours in the refrigerator. When ready to roll, sprinkle work surface and rolling pin with flour and roll the pastry out into a circle 1/8 inch to 1/4 inch thick.

Butter a 9 inch quiche pan. Place the crust in the pan and press gently to line the inside. Crimp edges. Line the pastry with greased parchment paper and fill with pie weights. I use uncooked beans or rice.

Bake in the middle level of a preheated 400 degree oven for about 8-9 minutes or until the pastry seems set. Remove foil and beans, prick bottom of the pastry with a fork, and return to oven for 2-3 minutes. Allow to cool slightly before filling.

*** Photograph is copyrighted and the property of ©Welcome Home.
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Tuesday, October 14, 2014


Those of us from Maryland just love their seafood and that is why you will find so many recipes for every kind of seafood you can imagine here at Welcome Home.  I love every fresh fish, shrimp, lobster, crab and fried oysters when they are cooked to perfection!   And that's what I bring you today my friends. Delicious breaded fried oysters.

Now fried oysters should never have a fishy smell or taste.  If they do, it means they are not fresh.  So make sure you know where they come from and when they are caught.  I only buy my fresh seafood from Costco  because I know that it's fresh.

Fried oysters 

1 pint shucked oysters
1 egg, beaten
1/4 cup corn starch
1/4 cup buttermilk
1 cup Panko breadcrumbs
Salt, black pepper and Old Bay Seasoning to taste
Oil for frying

Drain the oysters and pat dry with paper towels.

In a shallow bowl, mix together the egg and buttermilk.  In another bowl add the cornstarch and in the last bowl, mix together the panko, salt, pepper, and Old Bay.

In batches, dip the oysters into the cornstarch, then into the egg mixture, and then into the panko. Place breaded oysters on a large plate or sheet. Repeat until all the oysters are coated.

In a large, heavy skillet heat 1/2 inch of oil on medium heat until it starts to shimmer....not to the smoking point, but just to the shimmering point. Cook the oysters for 2 to 3 minutes, turning once, until the fried oysters are light golden brown.

Depending on the size of your skillet, you will probably have to do in several batches. Drain on paper towels.

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