Tag Archives: Baking

Dec.19… Kiffles

I had mentioned about a year ago that I would explain more on how to do Kiffles, I think I procrastinated.

Not any more will I procrastinate, here goes on how to make kiffles , a real favorite in this household. It is an old recipe handed down from my Grammy.

In a large bowl put a pound of butter (2cups) if it is not room temperature than warm butter in microwave. Add 1 cup of sour cream ,3 egg yolks and one whole egg. ( Set egg whites aside for tomorrow) 2 teaspoons of salt, 1 heaping tablespoon of yeast or one pack, and 4 cups of white flour. I mix all the ingredients except for the flour and yeast, which I add to the flour, then work the flour in by hand. The dough will be sticky rather like cookie dough.

Refrigerate overnight to let it rise.

Next morning add 1 cup of sugar to egg whites, and chop up 1 pound of nut.. pecan is what I use. Don’t add the nuts to the egg whites for you want to be able to sprinkle the nuts over your dough.

For the flour to roll your dough in mix 2 cups of white flour with 1cup of 10x sugar.

Heat oven at 375*

The dough will be stiff in the morning, but just divide the dough in half ,gently knead on a floured counter top until it becomes soft enough to roll out.

Roll out the dough using lots of the flour until thin about 1/8 th of an inch. Put half of the eggs white mixture on dough ,spread on well….

Then sprinkle on the nut meat….

Cut into about 2 inch strips then those strips into 2 inch blocks. (Smaller if you want your cookies smaller.) Roll the block ,then roll the block into a little flour ,and roll it with just a little pressure like it was a piece of play dough,then place on greased cookie sheet with seam down.

Bake for 12 to 15 minutes,don’t over bake . You want these to melt in your mouth.

Put some 10x on the counter where you will put the cookies to cool, after the cookies are removed from the oven sprinkle with 10x sugar.

When cool place on a plate and serve…Enjoy!

These also freeze well if you wish to make them ahead of time to be served.



Dec.21st. Bread making

I love to make bread. I love the way it adds a lovely smell to the kitchen, but most of all I love to watch the family totally enjoy the warm bread. They eat it with such delight, that always warms this cook’s heart.

I make an oatmeal bread for it holds the moisture in the bread longer.

2 T. Of yeast

4 cups of warm water

1/2 cup of sugar

1/2 cup of oil

1T. Salt

9 cups of flour

2 cups of oatmeal

.Dissolve yeast in the warm water. Add sugar, oil, salt,and 3 cups of flour , all the oatmeal , then mix well. Finish out using the rest of the flour in the kneading of the dough. Let rise for an hour, shape into loaves . Again let it raise until double. Bake at 350 for 25 – 30 mins.


dough being kneaded.


Bread raising ready to be made into loaves.


Loaves in pans


Bread ready to be removed from pans. I use butter on tops and sides for added softness to the crust.

The mincemeat cookies that I posted about last week were a “hit” among the family!


Wishing all a Merry Christmas! Deb

Dec. 13th,Homemade mincemeat filling

A post from A hundred years ago wrote a article on mincemeat . It was made mention that mincemeat filling was also used in cookies!

Now I love mincemeat, but Grandma just used it in pies. She made wonderful pies. I loved to pull up a stool to the counter, and watch her bake or cook. That’s where I learned that you scraped the bowls clean for it was wasteful not too.

I decided to make a batch of mincemeat ,then make some cookies using the mincemeat filling instead of a raisin filling. I have the mincemeat in the frig setting a few days so the spices mix well into the meat.

I would like to share my recipe that is great grandma’s recipe.


I cook the meat without salt for several hrs. It doesn’t have to be real tender for it needs to be ground.

while the meat is cooking I soak the raisins in a little water … Just enough water that you can see it in the bowl. About 3/4 of the raisins are covered!image

Then I put oranges , lemons, apples and citron in the blender, along with the cider, if I don’t have cider ,I just use 1 1/2 cup of applesauce.i also tweaked the recipe a little and add a fourth cup of butter rum.


When the meat is done , I then chunk up the meat for grinding. The kitchen aid grinder attachment works good for me.


i grind the meat into the large kettle that I put the blended fruit. After I run the meat though then I do the raisins.

Ground meat

Ground meat

spices are then added with the molasses and sugar. Once again I tweaked the spices. I like the cinnamon and a little ginger in it. Mix well and put on stove to cook.


Here is the recipe for the dough that I will make next week.


Happy baking!! , Deb