Tuesday, December 24, 2013

Wonderful Recipes Adapted from Betty Crocker's Cookbook

   I get two posts in one day! What a blessing! See the elegant wafer-like cookies and Lime Refrigerator Cookie preparation above. Both were adapted from Betty Crocker's Cookbook.  I've always been a big fan of any refrigerated dough cookies. The key is to roll the log well in parchment. I usually roll in nuts, but since I am still healing from a wisdom tooth extraction, I am trying to stay clear of nuts. The cream for the cookies is a simple vanilla buttercream.

 I am baking for our Christmas dinner tomorrow. I also baked Hot Chicken Quiche for the Lawrenceburg Police Department and me.  I have tea cookies in the oven. two small butter cookies are filled with a light, sweet cream. Line Refrigerator Gelatin Cookies are chilling in my second refrigerator. What are you cooking at your place?

Wednesday, December 18, 2013

Petite Fours and Bon Bons

I came home from errands and found a gift on my front porch. Thank you to my wonderful eldest son, Angel David Andrew Bentley. I love Bon Bons. But, I have to say it was good to much into a mint cake with a mound of creamy icing without having to slave in the kitchen during book deadlines. I have four short story volumes, each four chapters, to get out by Friday since Sony, Apple, and Kobo are taking of for Christmas break until January. Now...I need coffee.

Tuesday, December 17, 2013

   I always take my baked goodies to the local police department. I have since I started the bakery years ago. They don't get the credit they deserve. I made them a fudge candy pie. I also took a basket and a plate of fudge cut-outs to my wonderful attorney. I am so blessed to live in a quaint, small Kentucky town. I might write a book about it one day.
   For more #authorfacts, I am  sky-rocketing an author consulting firm, entitled, Simply Success Services. I am very excited about it. For a trial, I will be helping authors for free. Many asked me for my marketing plans and asked how I was able to make almost 50K this year alone. I am always busy writing and testing new recipes, so was hesitant, but I finally decided to leap out and brave new waters. We'll see how it does.

Monday, December 16, 2013

Christmas Fudge Book and Recipes

 The first volume of White Christmas Fudge was released today. Sweet Amish Grace is about a sweet love that blossoms in picturesque Sugarcreek, Ohio. Second chances, love, and the strength of God's hands, touching a whole community is what makes this serial a wonderful Christmas read.

  I delivered some food gift baskets to area merchants today. I also made some Christmas peanut butter fudge and banana bread for tomorrow's gifting. I love the fudge and banana bread. My mother makes the old-fashioned version of peanut butter fudge while I make a quicker version. Recipes are below. Enjoy!


2 cups creamy peanut butter
1 can vanilla cake icing
1 tablespoon vanilla extract

Line a 4 X 4 baking pan with foil. Spray with cooking spray and set aside. melt peanut butter and cake icing over medium heat until melted. Add in vanilla, stirring constantly for two minutes. Pour into prepared container and refrigerate overnight. You can place in the freezer for three hours if it is needed that evening for dinner.


3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
1 tablespoon vanilla extract
1/2 cup butter
1 cup chopped walnuts
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 1/2 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in nuts. Mixture should be 110 degrees when you pour it into prepared pan.


3 cups sugar
2/3 cups cocoa
1 1/2 cups milk
1/8 teaspoon salt
2 tablespoons corn syrup
1 tablespoon vanilla extract
2/3 cup butter
1 cup chopped walnuts
1 cup mini marshmallows
Line a 4 X 4 pan with foil, then coat with cooking spray. set aside. Add first four ingredients and cook until 234 degrees on a heavy candy thermometer. DO NOT STIR while cooking.  Add 2/3 cup Land O' Lakes butter, then add a tablespoon vanilla extra, stirring constantly for two minutes or glossy. Add in mini marshmallows and nuts.  Mixture should be 110 degrees when you pour it into prepared pan.

Sunday, December 15, 2013

   I am fixing Cheddar Quiche for Christmas brunch. It is quick and easy. We serve it with spiced eggnog and fresh cut fruit. This is one of the recipes in my 2014 Christmas cookbook, entitled, Christmas Brunch, which I will be pitching to agents. It can be made the night before and placed, wrapped, in the refrigerator.

   You can also add leftovers. I've tried different variations, and all were good. The flaky pie crust and moist, fluffy eggs and cream create a wonderful Christmas experience for guests. Be ready for a recipe request.


2 8-inch deep dish pie shells, thawed and pricked with a fork (to allow air to escape)
8 large eggs at room temperature
2 cups heavy whipping cream
1/4 cup fresh chopped chives
2 teaspoons ground thyme
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
2 cups shredded Cheddar cheese

Preheat oven to 400 degrees. Place one-inch foil around edges of pie crusts and set aside. Beat eggs, then add cream and beat again until smooth. Add remaining ingredients and pour into prepared pie pans. Place in oven. Bake five minutes, then turn temperature down to 375 degrees. bake ten to fifteen more minutes. Let set for five minutes before slicing. Serve with sour cream and chopped chives. Refrigerate any leftovers.

Wednesday, November 20, 2013

Chicken Pot Pie, A Family Favorite


My family loves food that sticks to your ribs, basically, comfort food with a Southern flare. We also enjoy the ambiance and texture of puffed pastry.  Since puffed pastry is time-consuming (my version), I usually cut corners and buy the boxed kind.  It's one of my little secrets (but you know know) and one of Mother's secrets too. 
   To make the filling, I NEVER used canned veggies. I refuse to cut corners there. I also recommend buying local or at Whole Foods because of the pesticides on the food.  The key for the filling is to use both, cream of mushroom and cream of chicken soup, added with the veggies, spices, and heavy cream.
   I have the recipe below, but if you prefer a pie shell, use 2 9-inc deep dish shells and flute the top crust to allow steam to escape out of pie. 


2 9-inch pie shell or 2 boxed puffed pastry, cooked, tops off (keep to garnish), and cooled.
1 cup heavy cream
1 can cream of mushroom soup
1 can cream of chicken soup
1 tablespoon Spice Islands Chicken Stock Base
1 teaspoon ground black pepper
1/4 cup finely chopped parsley
1 teaspoon celery seed
1 stalk celery, finely chopped
3 large chicken breasts,. skinned and finely chopped
2 cups sweet corn
1 cup peas
1 cup chopped carrots
2 cups finely chopped potatoes
2 cloves garlic, finely chopped
1 teaspoon paprika
1 teaspoon ground sage
1/4 cup flour

Preheat oven to 375 degrees. Do not prebake pie shells, set aside. Bake puffed pastry (if using that version) and set aside.  Mix remaining ingredients and pour into pie shells if using them. if using puffed pastry, heat mixture over stove until thick, then spoon into puffed pastry. Garnish with top of pastry shell and a sprig of fresh parsley. 

Tuesday, November 19, 2013

Amish Garden Made Two Best-Seller Lists

   Imagine how excited I was to find out that my Amish Garden Slow Cooker cookbook made it to #2 on TWO Best-Seller lists: Best Southern Cooking and Seasoning Cooking.   I am so humbled!
   As most who follow me on my Facebook page, https://www.facebook.com/AmishFictionAuthorSicilyYoder, know I have been slaving away at VERY lengthy revisions for my Amish Romance Christmas books. I love my editors, Ashlee Anne, Jessie Colegrove, and Tammy L. Hensel. They make me a better writer.
   While my focus is on fiction, I still share my love of food through cookbooks, partly because I miss my work as a sales representative for Land O' Lakes, Alouette, and Pillsbury. A car wreck almost three years ago forced me out of that line of work. Therefore, I still enjoy sharing recipes with their products.
   I have decided to have a contest on my Facebook page (link is above) to celebrate this awesome milestone in my writing career. Winners will receive a copy of Amish Garden Slow-Cooker Cookbook.

   To enter, simply post your favorite recipe using Land O' Lakes butter and Pillsbury's ready-to-use products.

Good Luck!

Sicily Yoder

Wednesday, October 16, 2013

Early Morning Breakfast

    I fixed banana bread and lattes this morning for breakfast. Ashlee took a French vanilla latte in her thermos. I also fixed hazelnut. I like both. Banana bread was my top seller in my bakery. It has a lot of bananas and less sugar than most recipes. 
   Since it is a top secret recipe, I can't give it out. It's the only recipe I don't give out. However, I do have another one which is very good. Enjoy!


1 cup mashed bananas
3/4 cup sugar
1 cup English walnut halves
3 cups all-purpose flour
1/4 teaspoon salt
1 tablespoon baking soda
1 tablespoon vanilla
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup extra virgin olive oil
2 eggs, beaten and added one at a time
1/2 cup milk
1 stick butter, softened

Preheat oven to 350 degrees. Spray and flour one large loaf pan and set aside. mash bananas. Add spices and mix well. In another bowl, sift flour, salt, and baking powder. Combine mixtures. Add beaten eggs one at a time, stirring well, scraping the sides of the bowl. Add remaining ingredients except walnuts. Mix well. Fold in walnuts.  Pour into prepared pan and bake at 350 degrees for twenty to thirty minutes. Cool on a wire rack.

Sunday, July 21, 2013

During the summer months, shortcake, made with seasonal fruit, is staple at my house. I whip up my own whipped cream using heavy cream. You can use pound cake, shortcake, or leftover scones or biscuits. 
   Since I just posted a scone recipe, you can use that recipe for breakfast and use the leftover scones with heavy cream, berries, apricots or peaches, and some chocolate truffles. 
   If you're watching your calories but insist on enjoying this dessert, you can substitute half of the cream for Land O' Lakes nonfat. I used to be an award-winning sales representative for Land O' Lakes and Alouette, so I always use the real butter and creams. It shows in my recipes that I put in my cookbooks and serve around the dinner table to my family and guests. 

Blessings in Christ,


   I have adapted Alton Brown's scone recipe to accommodate my picky eaters and my love for butter. I substituted 2 tablespoons of the shortening for butter. I also added Valencia orange zest, ground ginger, and crystallized ginger. I left the egg out by mistake (even seasoned cookbook authors do that at times), but it was still very good. Ashlee Anne, my baby girl and editor liked it. 
   You may find the recipe at:

Blessings in Christ,


Saturday, July 20, 2013

   We had Mixed Up Mania at our place tonight. The girls are watching a hodgepodge of movies, and I am listening to a variety of music on Pandora while I finish the last volume of my best-selling serial, Amish Blizzards (all glory to God) and finish plotting my next series. I fixed Mixed Up Pasta, which is two types of pasta (your choice) and marinara sauce with sauteed mushrooms and meatballs. Crazy Confetti cupcakes were served to two happy teenagers. Ashlee Anne, my daughter and editor, and her sister, Jessica "Kristina Farmer" Randall.

   I do not work on Sundays, so the volume will be available next week. Kristina and my new series, Love Inspired by Courage will be out next month. I enjoy teaming up with my daughters. Kristina and Ashlee are both writers, having taken Creative Writing and Poetry in college. God has blessed me with a wonderful home and family. Have a blessed weekend!

Blessings in Christ Jesus,


2 cups self-rising flour
1 teaspoon vanilla extract
1/4 cup Crisco shortening
1/4 cup Land O' Lakes unsalted butter
1/4 cup cocoa
1 1/4 cup hot water
3 eggs
2 cups sugar
Pillsbury confetti sprinkles
1 can Pillsbury icing

Preheat oven to 350 degrees. Spray 1 six-count, medium cupcake tin and 1 8-inch round cake pan. Lightly flour pans. Cream butter, sugar, and vanilla. Add in eggs. Add in remaining ingredients, except Pillsbury icing. Mix well and pour into prepared pans and back at 350 degrees for fifteen to twenty minutes, or until an inserted toothpick comes out clean.

Thursday, July 18, 2013

   Italian night was fantastic at my place. I had Thyme-Basil Polenta with grilled bread and Tomato Egg Noodles. The recipe will be in one of my fall cookbooks. If you enjoy pasta, be sure to stay tuned because I have 12 different ravioli recipes coming your way! 

   On the upside, my cookbook, Southern Girls Can Cook, was #1 for best Southern Cooking. There was a glitch in the ranking system, but my ranking is finally fixed, and the little, quaint book is now #6 in Southern Cooking, #9 in Seasonal Cooking, and #1 in Hot New Releases. I am very humbled. 

Blessings in Christ Jesus,



Tuesday, June 25, 2013

 Pimento Cheese

2 cups grated Land O' Lakes Sharp American
1/4 cup diced pimentos
Dash of ground black pepper
Dash of paprika
1 cup mayo
1/4 cup finely diced sweet onion

Mix all and serve with crackers or on bread.

 Homemade White Bread

1/2 cup warm water for yeast (105 to 115 degrees F)
2 tablespoons sugar for yeast
1/4 cup sugar
3 tablespoons Crisco shortening
1 tablespoon Land O' Lakes softened unsalted butter
2 1/4 cups warm water
8 to 9 cups Pillsbury all-purpose flour
1 1/2 tablespoons yeast
1/4 cup Land O' Lakes unsalted butter, softened
1 teaspoon salt

Preheat oven to 375 degrees. Spray three large loaf pans. Set aside. Dissolve the yeast in 1/2 cup warm water and 2 tablespoons sugar. Combine water, 1 tablespoon butter, shortening, 1/4 cup sugar, salt, warm water, and four cups of flour in a heavy mixing bowl. Beat until smooth. Add in remaining flour to make a good, sticky dough. Place in an oiled bowl, spraying the top before covering with plastic wrap or a moist towel. Let double. Punch down and separate dough into three circles. Knead for twelve minutes and shape into loaves, tucking the sides and bottoms in. Place in heavily sprayed loaf pans, brush with softened butter and let double. Bake at 375 degrees for ten minutes. Reduce heat to 350 degrees and continue cooking for ten more minutes. Check tops and sides. If sides are not brown, but the tops are, gently place aluminum foil over top and bake until sides are done. Place on cooling rack.

This is one recipe that will turn out of you can't knead it for the full time. I am recovering from a car wreck, so only kneading for four minutes. It creates a heavier, 'artisan-type' bread.

 I make the above recipes for quick, tasty lunches while I am writing on my next best-selling Amish Romance Novel. Grate your own because grated cheese has a wax that causes a grainy texture.

I made these for the Lawrenceburg Police Department, and they ate them all, plus the pan is gone, so they were a sure hit!

Golden Bars
1 egg
1 cup butter
1cup brown sugar
2 cups self-rising flour
1 teaspoon vanilla

Mix the butter, egg, and sugar. Add in the flour, mixing well. Pour into a sprayed 13 X 9 pan and bake at 350 degrees for 25 minutes. Let cool and top with desired chocolate, butterscotch, or Nutella while hot. I used Nutella tonight. I took a pan down to our wonderful Lawrenceburg Police Department, along with the dinner that I cooked.

Monday, June 24, 2013

Cornbread Salad. It's for dinner!

Cornbread Salad

1 8 X 8 inch pan of baked, cooled, sweet yellow cornbread
1 large cucumber, diced in 1/2 inch cubes
1 large tomatoes, diced in 1-inch cubes
1/2 cup Land O' Lakes Sharp Cheddar, finely shredded
1/2 large sweet onion, finely chopped
1/4 cup white sugar
2 cups Mayo or Miracle Whip

Crumble cornbread in a large bowl. Add in remaining ingredients. Chill for at least four hours before serving (but if you can't wait, like me, you can sample a heaping bowl.)
This is one of my favorites of all time!

Having a picnic with the children? We are having one tomorrow, so I baked pie shells for strawberry pie and whipped up some M & M Minis Cookie Muffins.
M & M Minis Cookie Muffins

1 king-size container of M & M Minis
1 1/2 cups Pillsbury self-rising flour
1/4 cup Land O' Lakes unsalted butter, softened
1/4 cup Crisco shortening
1 cup brown sugar
2 teaspoons vanilla
1/4 cup hot water
1/4 cup milk
2 eggs, beaten

Preheat oven to 375 degrees. Spray 2 6-count or 1 12-count muffin pans. Set aside. Cream butter, shortening and sugar. In another bowl, mix eggs, hot water and vanilla until fluffy. Add into the sugar mixture. Add in the milk and flour, alternating and ending with flour. Add in the M & M Minis. Pour into sprayed muffin tins and bake for twelve to fifteen minutes. ***Must cook at 375 degrees for them to rise correctly.

If you have extra party bags from the holidays, you can put three cookie muffins in a bag and set them at each place-setting.

Sunday, May 19, 2013

Southern Biscuits with Blackberry Butter and Bacon for brunch! Life is always better with butter! 

   I used items from Kroger for this breakfast. 

   Southern Biscuits with Blackberry Butter

1 cup all-purpose flour 
2 tablespoons baking powder 
1/4 teaspoon salt 
1/2 teaspoon soda 
2 tablespoons Land O' Lakes unsalted butter, cut and chilled
1 tablespoon Crisco shortening
1/4 cup Land O' Lakes butter, softened 
1 tablespoon Kroger blackberry jam 
1/2 cup Kroger milk 
1/4 pound thick-sliced bacon. 

   Preheat oven to 450 degrees. Line a cookie sheet with parchment paper. Set aside. Mix 1/4 cup softened butter and blackberry jam. place in a small container and put in the ice-box. Sift flour, baking powder, soda, and salt. Cut in chilled butter and shortening. Turn out on floured board and gently turn and knead. Make dough 1 1/2 to 2-inches thick. With a floured biscuit cutter, cut out biscuits and place on prepared pan. Sprinkle with sugar if desired. Cook at 450 degrees for 10 to 12 minutes. Cook bacon in a large skillet while biscuits are baking.Serve biscuits with Blackberry Butter.