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Triple Berry Patriotic Pie

Fresh fruit is one of the best parts of summer. I can barely keep fresh berries stocked in my house. The day I buy them, my children inhale them. This pie is a wonderful summer tradition. It’s the perfect companion for a celebration picnic or a festive barbeque.  I like to serve it with homemade ice cream or fresh whipped cream.

INGREDIENTS:

Recipe for 2-crust pie
1 1/3 cup each fresh strawberries, blueberries, and raspberries
1 cup sugar
5 TBS flour
1/2 tsp ground cinnamon
11/2 TBS butter

SUPPLIES:

measuring cups/spoons
collander
2 large bowls
1 small bowl
rolling pin
pie plate

PREPARATION:

Preheat oven to 425° degrees F (220° degrees C)

Wash berries thoroughly. Drain. Remove stems and hulls. Slice strawberries into quarters.

DIRECTIONS:

Prepare the pie crust dough. Roll out half the dough and line the pie plate.

Place the berries in a large bowl. In a small bowl, combine sugar, flour, and cinnamon. Gently toss with the berries. Pour into pastry-lined pie plate. Dot with the butter.

Roll out the remaining dough and cut into shapes, lattice pieces, or a pie top.

Top the berries. If using a whole pie crust, cut several holes in it for venting. Pinch/trim edges as needed.

Bake for 35-45 minutes or until the crust is nicely browned and the juice is bubbling through the crust.

Let stand before serving. The juice will thicken in the flour and sugar as the pie cools.

YIELD:

1 pie; 8 servings

NUTRITION:

House of Bread Books™*, P.O. Box 470, Fort Knox, KY 40392-4393

NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


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Chatting with Author Suzan Tisdale

I spent the day with the amazing and wonderful author Suzan Tisdale in her home near Peoria, Illinois, last weekend. We cooked all day Saturday, whipping up several Scottish inspired recipes:

Scotch Eggs with Sauce

Meat Pies with Hallee’s “On the Fly” Dip

Chocolate Scotch Bundt Cake with Scotch Caramel Sauce

Orange Chocolate Scotch Mousse with Scotch Whipped Cream

We had a blast! After cooking all day, we spent some time sitting on her patio, chatting about books, writing, audio books, and life. Here is the video:

halleeLOGOspinefinal


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Scottish Meat Pies and Hallee’s “On the Fly” Dip

Scottish Meat Pies and Hallee’s “On the Fly” Dip

I spent the weekend with author Suzan Tisdale in her beautiful home near Peoria, Illinois, and the two of us whipped up a couple of Scottish recipes. We had SUCH A BLAST. Here is the recipe for the Meat Pies and my “On the Fly” Dip.

Check out the live videos we made while cooking:

 

INGREDIENTS:

FOR THE PASTRY:

2/3 . cup cold butter
2 tsp salt (Kosher or sea salt is best)
2 cups all purpose flour (unbleached is best)
4-6 TBS ice water
1 egg

FOR THE FILLING:

2 TBS extra virgin olive oil
1 lb cubed steak
1 large onion
1/4 cup chopped chives
1 tsp salt (Kosher or sea salt is best)
11/4  tsp powdered mustard
1/2  tsp ground pepper

HALLEE’S ON THE FLY SAUCE:

1/2  cup mayonnaise
1/2 cup plain yogurt or sour cream
2 TBS chopped chives
1 scallion onion
1/2  tsp dried dill weed
1/2  tsp salt (Kosher or sea salt is best)
1/4 tsp black pepper

SUPPLIES:

2 large bowls
2 small bowls
large skillet
sharp knife/cutting board
measuring cups/spoons
mixing spoons
pastry cutter or fork to work pastry
rolling pin
2-3 inch cookie/biscuit cutter
sheet pan
pastry brush

PREPARATION:

Preheat oven to 400° degrees F (200° degrees C)

Finely dice the onion

Chop the chives

Finely mince just the white part of the scallion

Cut the meat into 1-inch cubes

In a small bowl, beat the egg.

DIRECTIONS:

Heat the olive oil in the large skillet over medium high heat. Add the ingredients for the meat filling. Cook until the meat is browned and the onions are tender.

While the meat is cooking, mix the flour and salt together for the pastry. Cut the butter into the flour until the mixture resembles crumbs. Add the ice water, 2 tablespoons at a time, until the dough comes together in a ball. Roll until 1/4 inch thick. Cut with a 2 to 3-inch biscuit cutter. You should be able to make about 24 circles of dough.

Place about 2 heaping tablespoons of the meat filling in the center of one dough round (depending on size of dough). Place another dough round on top of that and, using a fork, pinch the ends together, making sure that they are well sealed. Prick a couple of holes in the top of the pie to allow steam to escape.

Place on a lightly greased sheet pan and brush each pie with the beaten egg.

Bake at 400° degrees F (200° degrees C) for about 20 minutes, or until the pastry is nicely browned.

While the pies are baking, mix all of the ingredients together for the sauce.

Serve pies with sauce.

 

YIELD:

12 pies

NUTRITION: ~*~
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

.
halleeLOGOspinefinal


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Mocha Spice Cake

mocha-spice-cakeMocha Spice Cake

When I first looked at this recipe, I wondered if the combination of chocolate, cinnamon, and coffee would work — I have to say, it works in amazing ways and this recipe has now made it into my “go to” for autumn cakes.

INGREDIENTS:

FOR THE CAKE:

3/4 cup palm shortening
11/2  cups sugar
3 eggs
2 cups unbleached cake flour
1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt (Kosher or sea salt is best)
3/4 tsp nutmeg (I freshly grate nutmeg – it has the best flavor)
1 tsp ground cinnamon
2 TBS unsweetened cocoa (I used dark chocolate)
3/4 cup buttermilk
1 tsp vanilla extract
1 tsp lemon extract
1/2 cup chopped walnuts

FOR THE FROSTING:

6 TBS unsalted butter, softened
1 egg yolk
3 cups confectioners (powdered) sugar
11/2 TBS unsweetened baking cocoa (I used dark chocolate)
1 tsp ground cinnamon
11/2 TBS hot coffee

SUPPLIES:

Large and medium mixing bowls
Beater or stand mixer
measuring cups/spoons
sifter
rubber spatula
2 9-inch round cake pans, 9-inch square cake pans, 13×9 inch oblong pan, or cupcake pan
Wire racks for cooling.

PREPARATION:

Preheat oven to 350° degrees F (120° degrees C)

Grease and flour the cake pans, or line cupcake pan with liners.

Sift together the flour, baking powder, baking soda, salt, cake spices, and cake cocoa.

In a liquid measuring cup, measure out the buttermilk. Add to that the vanilla and lemon extracts.

Chop the walnuts.

Sift the powered sugar for the frosting.

DIRECTIONS:

Using a stand mixer or beater, beat together the shortening and sugar until creamy. Add the eggs, one at a time, thoroughly mixing in until smooth.

In three stages, alternate adding the sifted together flour mixture and the buttermilk mixture, starting with the flour and ending with the buttermilk. Beat only until smooth after each addition.

Add the chopped nuts and mix until incorporated.

Pour into prepared pans.

Bake in 350° degrees F (120° degrees C) 20-25 minutes for cupcakes, 30-35 minutes for layers, 35-45 minutes for oblong.

Cool cakes out of the pans on wire racks.

While cooling, make the frosting by beating together all of the frosting ingredients until smooth.

Use a small amount of the frosting in between the two cake layers.

YIELD:

1 cake, 2 dz cupcakes

NUTRITION: ~*~
Low in sodium mocha-spice-cake-nutrition
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
halleeLOGOspinefinal


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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The Walking Bread; The Bread Will Rise! Is Now Available!

walkingbreadfrontfinal_v3.1

Book 2 in my Parody Cookbook Series, The Walking Bread; The Bread Will Rise! is now available! It will be available in ebook form ONLY on Amazon for the time being. You can get it at this link. It will be available in paperback everywhere.

While confronting and redeeming a recent popular secular phenomenon, Hallee Bridgeman, A.K.A. “Hallee the Homemaker” finds every grain of truth in her second whole food, real food cookbook with in-depth analysis and amazing recipes of yeast breads, quick breads, sourdoughs, and breads using grains other than wheat. The Walking Bread is a cookbook wrapped in a parody surrounded by a comedy with a tongue firmly inserted into a cheek — but the recipes are “dead serious” and may leave readers searching for all the tasty bread crumbs.

“I am the bread of life. Your fathers ate the manna in the wilderness, and are dead. This is the bread which comes down from heaven, that one may eat of it and not die. I am the living bread which came down from heaven. If anyone eats of this bread, he will live forever; and the bread that I shall give is My flesh, which I shall give for the life of the world.” John 6:48-51

Readers, bakers, homemakers, and cooks all over the world will find themselves slathering the good stuff atop the muffins or corn bread; speeding through the quick breads; and going ape of over the banana bread. These bread recipes are so good, so healthy, and so easy you will want to pass them down from generation to generation.

“I was in a loaf or death situation yeasterday, then I found this cookbook! Now I’m on a roll.”
A homemaker in the USA TODAY said

“I used to rack my grain for hours trying to bake. I made such great bread with this book, my husband brought me flours.”
THE TIMES this has been said are numerous

“If you knead to get serious about the zombie apocalypse, this cookbook is ammunition.”
We’re sure the DAILY MIRROR wishes they had quoted this

“Instead of loafing around, I learned how to bake! Now I don’t feel so crumby!”
Part of SOUTHERN LIVING is overhearing these kinds of remarks now and then

Muffin wrong with this cookbook. If you’re serious about saving some dough, you butter memorize it. It’s the yeast you can do.”
A reader in WEST VIRGINIA JOURNALed

50Sog3To celebrate the release of The Walking Bread; The Bread Will Rise, Book 2 of the Parody Cookbook Series, Fifty Shades of Gravy; A Christian Gets Saucy! book 1 of the Parody Cookbook Series is FREE!

Yes! FREE! On September 3-4, Fifty Shades of Gravy will be FREE in ebook form! Click this link to get the free book on Amazon!

SI_New_ebook_v1.4In other news: Sapphire Ice is 99¢ everywhere it’s sold in e-book form all month long!
Deeper Shopping, Smashwords, Amazon, Barnes & Noble, Goodreads, All Romance eBooks , Apple iTunes Store , Kobo, Sony, Diesel, eBookIt, Lulu, Bookie Jar

Robin’s heart is as cold as her deep blue eyes. After a terrifying childhood, she trusts neither God nor men. With kindness and faith, Tony prays for the opportunity to shatter the wall of ice around her heart. When a frigid phantom from the forgotten past threatens their future, Tony’s unshakable confidence and Robin’s new-found faith must melt the threatening maelstrom.

If you have read any of my books, it would do me such an honor if you would leave a review for them. I LOVE hearing from you and love honest reviews!!

Hallee Bridgeman Precious Signature


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Reader’s Guide Editions

By popular demand, I have released two bundles for the Jewel Trilogy series.  One bundle contains Sapphire Ice and Greater Than Rubies, and the other contains Emerald Fire and Topaz Heat.

What makes these bundles so special?  I’m glad you asked…

Each bundle contains a luncheon menu complete with full recipes.

B1BookCover640x427_frontIn Bundle 1: Sapphire & Rubies, the menu is this:

Benedicts’ Parmesean Artichoke Dip

Readers ask about an artichoke dip tasty enough that Sarah’s
mother, Darlene Thomas, would request it for a party even if as a
point of pride it arrives by way of her nemesis Robin Bartlett.
This recipe is so yummy, especially when the baguettes are still
toasty warm. I pray it blesses you.

Sarah’s Strawberry Spinach Salad

Chef Casey at Hank’s Place knows just how to please Sarah’s
vegetarian palate with this wonderful vegan friendly, Daniel fast
friendly offering.

 

Viscolli’s Vermiccelli with Garden Vegetables

The Boston Viscolli Hotel is well known for 5-star international
cuisine and the specialty is always, no surprise, Italian fare.

 

Maxine’s Marvelous Marble Cake

When Maxine invites Tony to stay and celebrate his birthday, she
makes him Maxine’s Marvelous Marble cake which brightens his
day.

B2BookCover640x427_frontIn Bundle 2: Emerald & Topaz, here is the menu:

Viscolli Hotel Caprese on a Stick

What could be better than a one-bit appetizer that satisfies all of the taste buds in your mouth.
Here is a dish that is offered in Viscolli hotels worldwide.

Maxine’s Vegetable Soup

While Sarah is recovering from a terrible illness, older half-sister
Maxine brings this amazing vegetable soup over to help restore her
health.

Robin’s Roast Beef Sandwiches

Derrick lived under Robin’s roof from the time he was 18-years-old.
Robin learned very quickly how to feed a “growing boy”.
When he comes home a decade later, she knows exactly what to feed him.

Sarah’s Vegan Birthday Cake

Maxine works with the pastry chef at the Viscolli Hotel in Boston
to make her baby sister the perfect vegan birthday cake for her
30th birthday. This recipe is so wonderfully delicious, you’ll
never miss the dairy or eggs.

These recipes are not found on Hallee the Homemaker – they are exclusive to these bundles only.

You and your friends read the books, plan a lovely lunch together, and sit around enjoying amazing food and answering the discussion questions at the back of the book.  The questions are designed to make you examine your faith, encourage your faith, and inspire your walk with God.

The bundles are exclusive to Amazon, so you can only get them in ebook form from there — but they are available in paperback.  Amazon will be selling them for $17.85.  If you want to order for a group, you can contact me directly to get a group discount of 20%.
Hallee Bridgeman Precious Signature


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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