Happy New Year to you all. It wasn’t the same but we made it. I am grateful and blessed to have food, a roof over my head, great family and friends. What more can you ask for? Well, maybe a nice man. Ha!
TAKE IT ONE DAY AT A TIME
There are two days every week – two days which should be kept free from fear and apprehension.
One of these days is yesterday, with its mistakes and cares, its faults and blunders, and its aches and pains.
The other day we should not worry about is tomorrow.
Tomorrow is beyond our immediate control. Tomorrow’s sun will rise, whether in splendor or behind a mask of clouds.
This leaves only one day – today.
Anyone can fight the battles of just one day. It is when you and I add the burdens of those two awe eternities – yesterday and tomorrow – that we shut down.
Let us therefore live one day at a time.
author – unknown
This month we will be featuring my families Finnish Buscuit…Pulla, Marcia Boubon’s retro recipes for maple nut goodie bars and banana flips. My favorite fancy drink orange blossoms (found on page 61 of my cookbook).
Let’s start with My Family Finnish Biscuit Recipe
Finn biscuit…milk and eggs at room temp.
1 c. Milk or half and half
3 T melted butter
2 beaten eggs.
Put in bread machine.
Top w 3 c flour
1/4 c sugar
1 tsp salt
2-1/2 tsp dry yeast
1 T crushed cardamom seeds crushed in paper towel w hammer.
Ground cardamom doesn’t work. I ordered on Amazon.
Take out in bread machine and put on 1 hour 40 minutes.
When done out dough on some flour and cut into 15 pieces.
Spray Pam into a 9×13 glass pan.
Take each piece and roll into approximately 3” long and tie in a knot. Put three in a row until you have 15 in pan.
Bake at 350 degrees for 20 minutes.
Boil 1/c sugar and 1/2 c water until dissolved.
When buns come out pour this over buns and sprinkle with sugar.
Yum with butter.
Here is one of my favorite cocktails!
Found on page 61 of my Cookbook
Using the can from the orange juice
1 can frozen orange juice
1 can milk
1 can gin or vodka
1 egg white
2 tsp. powdered sugar
1/2 blender of crushed ice
Some surprising uses of WD-40
*If someone sprays pain on your vehicle, use WD-40
*For your shower door, whether it is plastic or glass, us WD-40
*Removes tomato stains from clothing
*Untangles jewelry chains
*Too many more to mention– keep a can by the stove, It is good for oven burns or any other type of burn.
Now for two fun recipes!
Maple Nut Goodie Bars
1 bag (12-oz.) semisweet chocolate chips or 2 cups
1 bag (11.5-oz.) or 2 cups milk chocolate chips
2 cups butter cup peanut butter
1 can (12-oz.) cocktail peanuts or 2 1/2 cups
1/2 cup evaporated milk
1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
1 bag (2 lb) powdered sugar or 7 1/2 cups
2 teaspoons maple flavor
- Line 15x10x1-inch baking pan with foil. Butter or spray foil with cooking spray. In large saucepan, melt chocolate chips and 1 cup of the butter over low heat, stirring frequently. Remove saucepan from heat. Stir in peanut butter until well blended. Spread half of mixture in pan. Freeze 10 minutes or until set. Place pan in refrigerator.
- Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
- Melt remaining 1 cup butter in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
- Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes.
- Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.
FOR IMAGES OF STEP BY STEP, CLICK HERE
Banana Flip Snack Cake
- 1 box 15.25oz yellow cake mix
- 1 box 3.4 oz instant banana pudding mix
- 1 1/2 cups whole milk
- 4 large eggs
For the Frosting
- 1/3 cup flour
- 1 cup whole milk
- 1/2 cup butter softened
- 1/2 cup coconut oil or shortening
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
For the topping
- 2 tablespoons powdered sugar
- Preheat oven to 350F.
- Lightly spray nonstick cooking spray on 2 jelly roll pans then line with waxed paper.
- Lightly spray waxed paper with nonstick cooking spray.
- In a large mixing bowl combine cake mix, pudding mix, milk and eggs.
- Spread the batter evenly as possible into the jelly roll pans. The batter will be spread thin.
- Bake in 350F oven for 13 minutes or until toothpick inserted comes out clean.
- Let cakes cool for about 5 minutes.
- Place a large cutting board over 1 of the cakes then flip and remove pan.
- Carefully remove the waxed paper from the cake.
- This is your bottom cake layer.
For the Frosting
- In a small sauce pan whisk flour and milk together until smooth.
- Bring milk to a boil and stir for 2 minutes.
- Remove from heat and allow to cool to room temperature.
- In a stand mixer mix together the butter, coconut oil, vanilla and sugar until fluffy.
- Add the milk flour mixture and beat on high for 10 minutes or until fluffy.
- Spread frosting evenly on the bottom layer cake.
- Remove second cake like the first cake with another cutting board or wire rack and gently peel of waxed paper.
- Place cake directly on top of the frosting.
- Trim off thin edges.
- Slice into bars.
Sprinkle powdered sugar on top before serving.
FOR IMAGES OF STEP BY STEP, CLICK HERE
Don’t forget to purchase my cookbook for your Christmas gifts. Only $29.50 which includes tax and shipping!
Please share one of your favorite recipes with us! Please leave a brief message below in the comments area. I would love to hear from you.
So until next month, keep healthy and happy and keep smiling – through your masks!
Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer