.... That's My Story....
Saturday, May 21, 2022
Meat Pie
Sunday, April 17, 2022
Roast Beef Sliders
- 1 bag slider rolls
- 2 packages roast beef sliced
- Swiss cheese sliced
- 1 stick butter melted
- 4 tablespoons worcestershire sauce
- 1 teaspoon garlic pepper
Thursday, April 14, 2022
Massa Sovada Portuguese Sweet Bread
Portuguese sweet bread is traditionally made in Madeira and the Azores
around Christmas and Easter
2 pkgs. Dry active yeast 1 C sugar
½ C warm water 1 tsp. Salt
7 to 7 ½ C flour ¾ C milk
1 stick of butter 4 eggs
Sprinkle yeast and 1 tsp. Sugar into the water in a 2-cup measure.
Stir until yeast is dissolved. Let stand undisturbed to proof
– until bubbly and doubled in size – about 10 minutes.
Heat remaining sugar with the salt, milk and butter
in a small saucepan stirring occasionally until the butter is melted.
Pour into a large bowl. Cool to lukewarm.
Beat eggs in small bowl to frothy – remove reserve 2 tablespoons
for brushing loaves. Add remaining beaten egg, yeast mixture
and 3 cups flour into the milk mixture. Beat until batter is smooth.
Add enough remaining dough to make a soft dough – about 4 cups.
Turn out and knead on a floured surface.
Flip and knead with floured hands.
Using up to ½ c remaining flour until it can be handled easily.
Knead 8-10 minutes or until the dough is smooth and elastic
– dough will be soft. Press dough into a large buttered bowl.
Turn to bring butter side up. Cover and place in a warm spot
away from any drafts.
Allow to set 1 –1 ½ hours or until doubled. Punch down dough.
Turn out onto a lightly floured surface. Let stand 10 minutes.
Divide dough in half. Shape into 2 loaves.
Place into 2 greased 9 x 5 x3 pans. (or you can do little loaves)
Let rise again in a warm place about 1 hour or until doubled.
Bake in a moderate oven 350 degrees for 25 minutes.
Brush tops with reserved egg. Return and cook for 10 minutes
or when the loaf sounds hollow to tap.
Lather w butter and enjoy!
This also can be adjusted for a bread machine.
Saturday, March 26, 2022
Peanut Butter Frosting
- 1 cup unsalted butter softened to room temperature
- 1 cup creamy peanut butter
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 Tablespoons milk
- Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined.
- Gradually (about ⅓ cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined.
- Stir in milk, vanilla extract and salt.
- With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
- Spread or pipe frosting onto completely cooled cupcakes or cake.
Tuesday, November 2, 2021
Gluten Free Pumpkin Bread
Sunday, October 17, 2021
Veggie Soup Mix
Wednesday, July 1, 2020
Creamsicle Flavored Ice Cream

Monday, June 29, 2020
Curry Chicken Salad
Saturday, June 6, 2020
Coffee Ice Cream
Base ingredients:
4 C heavy cream
2/3 C sugar (or to taste)
1 tsp vanilla extract
2 C whole milk
Sunday, December 29, 2019
Easy Peasy Ham and Beans Instant Pot Style
Saturday, February 9, 2019
Portuguese Caldo Verde
with crusty bread
I forgot to take a photo
1/4 cup extra-virgin olive oil
10 ounces chouriço, linguiça,or Spanish chorizo, sliced into 1/4-inch coins
1 large Spanish onion, diced
2 garlic cloves, sliced
6 medium potatoes, peeled and diced
8 cups cold water, or half chicken stock or canned chicken broth, and half water
1 pound kale or collard greens, thick middle stem removed, and leaves cut into very, very fine julienne (think wisker-thin)
Freshly ground black pepper, to taste, although the Portuguese are found of white pepper
Dump the onions into the pot. Sauté, adding enough salt to bring out their sweetness, until they’re translucent and very soft. Sprinkle in the garlic and cook for 2 minutes more.
Cut the potatoes in cubes add chicken stock-water combo, and bring the soup to a boil. Lower the heat so the soup gently simmers. Cook until the potatoes are almost done,
Add the greens to the soup, bring everything back to a boil then reduce the heat and simmer for 2 minutes. Season with more salt, if needed, and pepper.