Hobo bread

This was a simple bread made over a hobo campfire in an empty tin can. Since beans were a staple of most hobos in the 1920's and 30's, it made sense to use everything you had available. Tin cans were often used as cooking vessels to heat meals, water for coffee and breads like this. Today most people use bread pans. But either way the bread is delicious.

Hobo Bread

1 cup raisins

1 cup boiling water

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

2 teaspoons baking soda

1 teaspoon vanilla extract

1/2 teaspoon cinnamon (optional)

3 tablespoons melted butter

1/2 cup broken or chopped pecans or walnuts

Soak raisins in one cup of boiling water for one hour.  Do NOT pour off extra water.  Whisk together flour, sugar, salt, baking soda in a large bowl.  Pour in soaked raisins with extra water, vanilla extract and butter.  Mix with a spoon.  Fold in nuts.  Spray a 9 x 5 loaf pan with cooking spray.  Spread dough in pan.  

Bake in preheated 350 degree oven for 45 to 50 minutes or until center tests done. Remove from oven and cool in pan for 10 minutes before removing.  You could add a powdered sugar glaze to this bread if desired.  Makes 1 loaf.  Enjoy!

Coffee cake delight

A must with your morning coffee or anytime you like. Just beware, one piece won't be enough. Enjoy. 

Delightful Coffee cake

1/2 cup butter, melted

2 eggs

1 cup sugar

3 cups flour

2 tsp vanilla

4 tsp baking powder

1/4 tsp salt

1 1/2 cups milk

Topping:

1 cup butter, melted

1 cup brown sugar

2 Tbsp flour

1 Tbsp cinnamon

Glaze:

2 cups powdered sugar

5 Tbsp milk

1 tsp vanilla

Preheat oven to 350 degrees F.

In a large bowl, mix all the cake ingredients together until well combined.

Pour into a greased 9x13 pan.

For the topping, mix all the ingredients together in a small bowl until well combined.

Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.

For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.

While the cake is still warm drizzle the glaze over the cake.

Serve warm or at room temperature.

Mixed nut bars

NUT BARS  

Crust

1 tablespoon plus 3/4 cup cold butter, divided

2-1/3 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1 large egg, lightly beaten

TOPPING:

2/3 cup honey

1/2 cup packed brown sugar

1/4 teaspoon salt

6 tablespoons butter, cubed

2 tablespoons heavy whipping cream

1 cup chopped hazelnuts, toasted **

1 cup salted cashews

1 cup pistachios

1 cup salted roasted almonds

You can use two cans of mixed nuts in place of the listed nuts.

Preheat oven to 375°. Line a 13x9-in. baking pan with foil, letting ends extend over sides by 1 in. Grease foil with 1 tablespoon butter.

In a large bowl, whisk flour, sugar, baking powder and salt. Cut in remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry). Press firmly onto bottom of prepared pan.

Bake 18-20 minutes or until edges are golden brown. Cool on a wire rack.

In a large heavy saucepan, combine honey, brown sugar and salt; bring to a boil over medium heat, stirring frequently to dissolve sugar. Boil 2 minutes, without stirring. Stir in butter and cream; return to a boil. Cook and stir 1 minute or until smooth. Remove from heat; stir in nuts. Spread over crust.

Bake 15-20 minutes or until topping is bubbly. Cool completely in pan on a wire rack. Lifting with foil, remove from pan. Discard foil; cut into bars. Yield: about 3 dozen.

No bake pineapple dessert

 4 cups vanilla wafer cookies

 6 tablespoons butter, melted

 1 can (20 ounce) crushed pineapple, undrained

 1 cup plain yogurt

 2 boxes (3.4 ounces each) vanilla instant  pudding

1 container (8 ounces) Cool Whip thawed

Coat a 9×13 baking dish with nonstick spray.

Blend the cookies in a food processor until finely ground or crush with rolling pin, cookies in sealed plastic bag;  place in bowl and add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.

In a large bowl mix together the crushed pineapple including its juices, the  yogurt, and both boxes of the vanilla pudding powder, until completely combined. Spread evenly over the cookie layer.

Spread Cool Whip topping evenly over the pineapple layer.

Refrigerate until completely chilled, serve the next day for best results.

Slice and serve!

Pork Chops in mushroom bourbon sauce

1/2 pound sliced fresh mushrooms

2 tablespoons chopped onion

2 tablespoons olive oil, divided

1 tablespoon butter

1 garlic clove, minced

1/4 cup white wine or reduced-sodium chicken broth

2 tablespoons bourbon

1/2 cup reduced-sodium chicken broth

1/4 cup heavy whipping cream

2 boneless pork loin chops (6 ounces each)

1/4 teaspoon salt

1/4 teaspoon paprika

1/8 teaspoon pepper

1 egg

2 tablespoons water

3 tablespoons all-purpose flour

1/2 cup Panko (Japanese) bread crumbs

4 teaspoons minced fresh basil

In a large skillet, saute' mushrooms and onion in 1 tablespoon oil and butter until tender. Add garlic; cook 1 minute longer. Remove from the heat. Add wine and bourbon; cook over medium heat until liquid is evaporated. Add chicken broth and cream; bring to a boil. Reduce heat and simmer until sauce is thickened, stirring occasionally; keep warm.

Sprinkle chops with salt, paprika and pepper. In a shallow bowl, whisk egg and water. Place flour and bread crumbs in separate shallow bowls. Dip pork in the flour, egg mixture, then bread crumbs.

In a large skillet, cook chops over medium heat in remaining oil for 4-5 minutes on each side or until crisp and juices run clear. Stir basil into mushroom sauce; serve over pork. 

Found on TOH

Old Fashioned Oatmeal cookies

1 stick plus 6 Tablespoons butter, softened

3/4 c firmly packed brown sugar

1/2  c sugar

2 eggs

1 teaspoon vanilla

1-1/2 c all-purpose flour

1 teaspoon Baking Soda

1 teaspoon ground cinnamon

1/2 teaspoon salt 

3 c quick oats, uncooked

1 c raisins

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Store tightly covered.

Bar Cookies: 

Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

Coconut cookies

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups packed brown sugar

2 eggs

1/4 cup water

1 teaspoon vanilla extract

4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup flaked coconut

In a mixing bowl, cream butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the creamed mixture. Fold in coconut. Cover and refrigerate for 2-4 hours. Shape into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten with fingers into 2-1/2-in. x 1-in. oblong shapes. Press lengthwise with a floured fork. Bake at 400° for 8-10 minutes or until lightly browned.