Bear Lard Donuts

Bear fat is excellent for pastry making. The Native Americans used bear lard for cooking. Bear fat is also used for other things other than cooking such as soap making, candle making, and protective finishes for leather and wood. The bear fat is usually heated and melted to prevent spoilage. It must be used soon because it is highly susceptible to spoilage. After the fat is melted it is strained with a cheesecloth and placed in a sealed container and refrigerator.

Many French chefs and pastry makers prefer bear lard in making pastries. It is highly valued by the French. Bear lard is much less saturated and is easy to work into pastry dough. Although it is not very common these modern days to use bear lard in cooking, it is done in some specialty baking and pastry making. I have a unique recipe that I hope you will enjoy for Bear Lard Donuts.


1 quart of hot water

1 pack of dry yeast

1 teaspoon of vanilla

2 eggs, beaten

1 cup of bear lard

1 cup of sugar

1/2 teaspoon of salt

3 pounds of flour, all-purpose

2 cups of bear lard for frying

Powdered sugar and water for glaze.


1. In a large mixing bowl, combine the lard and the hot water and stir until the lard is completely melted and mixed well .

2. Add the pack of yeast to a half of cup of warm water.

3. Add the eggs and vanilla to the lard mixture and mix until well combined.

4. Stir in the sugar and the salt and mix well. Add the yeast mixture and mix well.

5. Add the flour a small amount at a time mixing until you have a firm consistency.

6. Place the dough on a floured surface and knead.

7. Place the dough in a covered greased bowl for two hours. Let rise to cut as donuts.

8. Heat the electric skillet and let 2 cups of bear lard melt and become ready for deep frying.

9. Place the donuts in the skillet and allow each side to brown. Place them on paper towels to allow the grease to drain.

10. Glaze the donuts with a mixture of powder sugar and water, glaze them while they are still hot.

11. Place them on a baking sheet to dry. Serve and enjoy!

Memories of crispy, buttery, marshmallow goodness flood my mind.  My earliest recollection of making Rice Krispie Treats was in the kitchen with my mom. I was about seven years old, and it was a few days before Thanksgiving. I stood on a stepstool by the stove as my mom melted the butter in the saucepan. When it came time to add in the marshmallows, my mom gave me that important job. She also let me pour in the Rice Krispies, too.  Later we would enjoy some with glasses of milk. 

Rice Krispie Treats was the first recipe I learned to make when I was younger. They were, and still are, one of my favorite sweet treats to make, especially around the holidays. Now I often wait to make them when my great-niece and great-nephews are visiting, as I want to carry on the tradition that my mom started so many years ago.

Like with my family, many people have been enjoying these tasty morsels since 1939, when the home economics department at Kellogg’s first introduced them. Many variations of Rice Krispie Treats now exist, as cooks across America added in a number of other baking ingredients like chocolate chips, peanut butter, and assorted candies to the mix. I’ve tasted a few of these other concoctions, but the original recipe remains my personal favorite, and the one my family uses the most.  

It includes:

3 tablespoons butter or margarine 1 package (10 oz., about 40) regular marshmallows – OR – 4 cups miniature marshmallows 6 cups  Rice Krispies Treat cereal


1. In a large saucepan melt butter or margarine over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies. Stir until well coated.

3. Using a buttered spatula or wax paper evenly press mixture into 13x9x2-inch pan coated with cooking spray or oiled with melted butter. Cool. Cut into 2-inch squares. Best served the same day.

It is best if you use fresh marshmallows. 1 (7oz) jar of marshmallow fluff can be substituted for marshmallows. I would not recommend using diet or reduced calorie margarine for this recipe as it affects the taste of these yummy treats. Store leftover treats in an airtight container for no more than two days.

Rice Krispies Treats are wonderful gifts to give friends and family over the holidays, to take to potluck dinners, or give out to children trick or treating on Halloween.

Baking cakes dates back to the ancient Egyptians.  Cakes made in the olden times were much different from the cakes made today.  Back then cakes were much simpler, with the best of cakes having only fruits and nuts in them.

This confection has come a long way from that time; today there are cakes from different backgrounds, for different occasions and of course different flavors. 

The Italian Cream Cake is an example of a modern day cake.  Not much is known about this cake, but many historians agree that Italian Cream Cakes are inspired from Renaissance-era trifles. The combinations of cream, sponge and flavoring make this mouth-watering cake irresistible. Although not much is known about the cake itself, the recipe is still around for us to enjoy.

There are several different versions of Italian Cream Cakes.  This one has two stages; baking the cake and icing the cake. Although most times it is a personal choice if you want to frost/ice your cake, but for this particular recipe the cake has to be frosted.

 The ingredients needed for an Italian Cream cake are:

-2 cups of all-purpose flour
-2 cups of sugar
-1 stick butter
-½ cup shredded coconut
-1 cup finely chopped walnuts (substitute with pecans)
-5 eggs separated
-½ cup olive oil
-1 cup buttermilk (can be substituted if buttermilk not available)
-1 ½ teaspoon vanilla extract
-1 teaspoon baking soda

Before preparing the batter, be sure to preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Also be sure to grease and flour three round 9-inch baking pans, and preferably sift the all-purpose flour before mixing it in the batter. Sifting the flour aerates it; and, as a result the flour mixes more evenly with other ingredients.


-Mix butter and sugar well, then add vanilla extract

-Next add the 5 separated egg yolks and ½ cup olive oil— mix these until fluffy.

-In another bowl combine dry ingredients—flour and baking soda

-Add the dry ingredients to the mixture little by little—alternating with the buttermilk. (1/4 cup at a time)

-Mix in the walnut/pecan and shredded coconut

-In another bowl, beat egg whites until they are stiff

-Gently fold egg whites into batter

-Divide the batter into the 3 pans

-Bake until light brown (stick a toothpick in the center, and make sure it comes out clean) Let the cakes cool

Once the cakes have completely cooled, they will be iced in a cream cheese icing. Although making frosting is simple enough, certain tips can help guarantee its taste. One, the ingredients must all be at the correct temperature, and secondly always use pure cane powdered sugar for better texture.


-1 tub cream cheese (8 oz.)
-¼ cup softened butter at room temperature
-1 teaspoon vanilla
-1 packet powdered sugar (16 oz.)
-¾ cup finely chopped walnuts/pecans


 -Combine cream cheese, butter and vanilla extract—beat until smooth

-Add sifted powdered sugar—mix well

-Add nuts and fold mixture

Once the cakes have cooled, you can begin to frost them. This is a three layer cake, so take one 9 inch cake and frost just the top. Then stack the second cake on top of the base and again frost only the top. After placing the third layer, frost the top and sides of the cake. You can leave it like this if you wish, or you can decorate with chopped nuts and shredded coconut.

Keep the cake in the fridge until serving time. Italian Cream Cake can be served at weddings, birthdays, family reunions or just as dessert after a dinner at home.

Cherry Cheesecake

A delicious and sweet dessert that is pleasing to any sweet tooth. This recipe is easy to prepare in that it only takes 25 minutes. Bake time is also 25 minutes. Cooling time is 15 minutes. Cheery Cheesecake may also be prepared using the microwave in which it is less time consuming. This recipe makes 1 nine inch pie. Your guests will love it. Perfect for serving at a party. This Cherry Cheesecake contains vitamin C, vitamin A, protein, calcium, and iron. Kids will love this for a snack. This will keep in the fridge for a couple of days. It only takes 15 minutes to make using the microwave. That is perfect timing when you are rushed. I hope that you will enjoy preparing and serving this delicious dessert as much as I do.


1 cup of graham cracker crumbs

1/2 cup of real butter, melted

1/2 cup of sugar

1 pack of cream cheese, softened

1 cup of cherries, Maraschino, save the juice

2 eggs

1/2 cup of sugar

1 pint of sour cream

1/2 cup of sugar

1/2 cup of cheery juice


1. Mix the crust ingredients and place in a pie pan and press and shape the crust along the bottom and edges of the pan.

2. Mix cream cheese and sugar until fluffy. Add eggs and whip until smooth. Mash the cherries and mix them in.

3. Pour this mixture into the crust and bake at 350 degrees F for 25 minutes. Let the pie cool.

4. Mix all the topping ingredients and pour over the pie. Bake the pie for 5 minutes more.

5. Pie must be chilled for 4 hours before serving. Enjoy!

How to Microwave Cherry Cheesecake

Ingredients are the same as the conventional oven method.


1. Melt the butter in a microwave safe bowl for 1 minute.

2. Mix the crust ingredients and put it in a microwave safe pie pan and press the crust along the edges and the bottom of the pan.

3. Place the crust in the microwave for 3 minutes on high.

4. Mix cream cheese and sugar. Mix eggs in until creamy. Stir in the cherries.

5. Pour this into the crust and microwave on high for 8 minutes. Let cool for 5 minutes.

6. Mix all the topping ingredients and pour on the pie. Microwave for 3 minutes on high.

7. Cool the pie for 4 hours before serving.

Applesauce Cake

Applesauce Cake

This recipe for Applesauce Cake is really delicious and moist. Great for serving at lunch or dinner tables. An excellent dessert that guests will enjoy. This cake is great served warm or at room temperature. The applesauce really gives it a great flavor and adds moisture to the mix. This is a great dessert to serve at parties. Applesauce Cake is tasty served with coffee. This cake is high in nutritional value as it contains apples. It has vitamin A, and vitaminc, iron, and protein. It is easy to pack for dessert in a lunch box when sliced. This cake will keep for a couple of days when kept covered in a cake dish. I hope that you will enjoy preparing and serving this delicious dessert to your guest as much as I do. It is very tasty and satisfying. It can be cooked in the microwave which is less time consuming than cooking in an conventional oven.


1/2 cup of real butter

1 cup of brown sugar

1 egg

1 can of applesauce

1 1/2 cups of flour, all-purpose

1 teaspoon of baking powder

1 teaspoon of cinnamon

1 teaspoon of baking soda

1 teaspoon of vanilla

1/2 teaspoon of salt

1 cup of pecans, chopped

Powder sugar


1. Cream butter and sugar. Add egg and beat well. Add applesauce and beat well.

2. Mix flour, baking powder, baking soda, salt, cinnamon, and vanilla and mix well. Add this mixture to the butter mixture and mix until well blended. Add pecans and stir until mixed well.

3. Pour batter into a greased and floured bundt cake pan.

4. Bake at 375 degrees F for 45 minutes.

5. Let cake cool and then take out of pan. Sprinkle with powder sugar, serve and enjoy!

How to Microwave Applesauce Cake

Ingredients are the same as the conventional oven method.


1. Cream butter and sugar. Add egg, beat well. Mix in applesauce until well blended.

2. Mic flour, baking powder, baking soda, vanilla, cinnamon, and salt and mix until well blended. Add this to the butter mixture and blend in pecans.

3. Pour batter into a greased and floured microwave safe bundt cake pan. Microwave uncovered for 8 minutes. Rotate.

4. Let cake cool for 5 minutes. Microwave cake on high for 5 minutes. Let cake cool for 3 minutes.

5. Take the cake out of the pan and sprinkle with powdered sugar, serve and enjoy.

Cocoa drop cookies often arouse a wave of nostalgia for mother’s cooking. This simple sweet treat can be even more awesome when served together with a glass of cold milk!

Yearning to re-create a wonderful batch of cookies just like your mother usually does? The following recipe will show you how to make about 4 dozen cocoa drop cookies.


All-purpose flour: 2 cup

Unsweetened cocoa: ½ cup

Baking powder: 1 teaspoon

Salt: ¼ teaspoon

Shortening: ½ cup

Granulated sugar: 1 cup

Egg: 1 (large)

Vanilla extract: 1 teaspoon

Buttermilk: 1 cup

What else will you need?


Egg beater

Teaspoons, tablespoons

(Lightly greased) baking sheet


Firstly, sift together the flour, cocoa and baking powder and salt, and then set aside.

Next, mix shortening, sugar and egg. Beat the mixture until it is light and fluffy, then stir in the mixture buttermilk and vanilla.

Slowly beat in the flour mixture from the first step, until everything is smooth.

Chill the mixture for approximately 1 hour.

Using rounded tablespoons, drop the cookies dough onto lightly greased baking sheet, about 2 inches apart.

Bake at 350°C for 12-15 minutes (until there is no imprint when you lightly touch the cookies).

(If you prefer (very) sweet cookies, you may want to sprinkle a little granulated sugar onto the surface of the cookies while they are still hot.)

Transfer the cookies to rack, leaving them to cool completely. Now you have about 4 dozen cocoa drop cookies ready to be served. A glass of cold milk will go well with the treat, so pour one for yourself and your family members. Imagine sitting in the warm dining room, lingering over a plate of warm cocoa drop cookies and looking out to the snow outside. Charming, isn’t it?

Bon appétit!

Cinnamon Rolls

There’s nothing better than the aroma of fresh home-made cinnamon rolls baking in your oven. The smell alone leaves your mouth watering for these irresistible, buttery, cinnamon-sugary rolls. They are great served warm just as they are or with a mug of coffee or milk if you please.


2 ¼ teaspoons fast rising instant yeast

½ cup warm water (not too hot, or it will kill the yeast)

1/3 cup melted butter

½ cup hot milk

¼ cup sugar

1 teaspoon salt

1 egg

3 ½ cups all-purpose flour


½ cup butter, at room temperature

¾ cup sugar, mixed with

2 tablespoons ground cinnamon

¾ cup raisins, almonds, walnuts or pecans (optional)


4 tablespoons butter, at room temperature

1 teaspoon vanilla extract

2 cups powdered sugar

3-6 tablespoons hot water


1. Heat oven to 350 degrees. In a small bowl, dissolve yeast in warm water and set aside. In large bowl, mix melted butter, hot milk, sugar, salt and egg. Add 2 cups of the flour and mix until smooth. Add yeast mixture and the remaining flour and mix until it forms a dough. On a floured surface, knead dough for about a minute or just until it is not sticky. Spray the entire inside of large bowl with non-stick spray and place dough ball into it. Cover bowl with plastic wrap or a towel and set in a warm spot to rise, such as on the stovetop while oven is preheating. Let dough rise for about 1 hour or until dough has doubled in size.

2. On a floured surface, roll out risen dough into an approximate 15 inch by 9 inch rectangle. Spread room temperature butter evenly over the dough. Sprinkle cinnamon-sugar mixture heavily over the butter layer, saving about 2 tablespoons worth of the cinnamon-sugar mixture for later. If adding raisins or nuts, sprinkle them over the cinnamon-sugar layer. Beginning with the 15 inch side, roll up dough into a log and pinch seams together to seal. Cut log into 12 thick slices.

3. Sprinkle a tablespoon of the reserved cinnamon-sugar mixture that was set aside from earlier evenly into a 13 by 9 inch baking pan. Place roll slices close together in pan forming 3 rows of 4. Cover pan with plastic wrap or a towel and place on stovetop to rise again. Let rolls rise for about 45 minutes or until they are fluffy and doubled in size.

4. After rolls are risen, sprinkle the tops with the remaining cinnamon-sugar mixture and bake uncovered at 350 degrees for about 30 minutes or until golden brown. While they are baking, mix the room temperature butter, vanilla and powdered sugar together in a medium bowl. Add hot water, 1 tablespoon at a time until glaze reaches desired thickness and consistency.

5. Drizzle and/or spread glaze over slightly cooled rolls.

Women, being most conscious about that their physical appearance are falling for diets everyday. The hardest part for most new dieter is usually to avoid their cravings for cakes and chocolate and nothing beats the chocolaty indulgence of a luscious brownie cake. Who don’t like a good brownie recipe?Every once a while we wish if there could be a way of enjoying them without the guilt. Regular brownies,  being high in calories forces us to take the tiniest bites. Not this time! This article will tell you how to make  low-fat brownies that are just 100 calories per piece.If your one of those who need a quick chocolate fix without the extra calories or just want to go the healthier way,  just give this article a go. 

 All you need is the few ingredients listed and get going to your kitchen. You don’t need to be an expert to make these, just follow the instructions and you will know how easy it is. 

Prep Time: 10 minutes

Cook Time: 20-30 minutes

Total Time: 30-40 minutes


1/2 cup All purpose flour 

1/2 cup  Cocoa

1 1/2 tsp Baking Powder

1/2 cup Sugar

2 tbsp Canola/Olive Oil

2 tbsp Low fat Yogurt

3-4 tbsp Skim Milk

2 tsp Vanilla Extract

2 eggs


1- Preheat the oven to 300-350 degrees. And line in a 8 by 8 inch cake tin with cooking spray.

2- In a bowl, put in all the dry ingredients.

3- In a separate bowl whisk in the eggs. Add vanilla essence, milk, oil and sugar. Mix well.

4- Smooth down the yogurt with a help of a whisk or fork and into the egg mixture.

5- Now slowly add the dry ingredients into the egg mixture while stirring continue-sly. Keep doing so until all the ingredients are well combined.

6- Pour this batter into baking tin and bake for 20 minutes or until sides pull away from edge of pan. Or put a skewer or a sharp knife in the middle of the cake, if its come out clean your brownie cake is done.

Let it cool, take out of the tin and cut into 11-12 pieces.

Do you want an amazing and dreamy no-bake dessert? Do you want to serve something really special, but no time to bake? How about a Dream Cake. What is a Dream Cake you ask? A Dream Cake is a dessert that is a combination of cake, or even cookies or brownies, cool whip, and any thing else you can dream up to toss in it. Hence the name Dream Cake!

This dessert is lovely and impressive, when served in glass, like a trifle. A clear glass serving bowl will show the layers of delicious ingredients. If you are having a dinner party, it is elegant to serve these in goblets individually.

This awesome dessert will soon become a hit for all to enjoy! The variety of different kinds of dream cakes you can make is infinite.

Here is an example of a very popular cake, it is the Golden Apricot Chocolate Dream Cake.

1 loaf of pound cake

1 large cool whip

1/3 cup apricot filling or jam

Store bought vanilla pudding or package of vanilla pudding mix

8 ounces of milk chocolate chips

1/3 cup of slivered almonds

Slice cake into thin layers. Line the bottom of the serving dish with small amount of cool whip. Add slices of cake, add of the vanilla pudding, layer more cake, add a layer of cool whip with chocolate chips and almonds, cover with cake, add more pudding, cover with cake, add more cool whip with chocolate and almonds. Continue until layering dish is full. Decorate the top anyway you please. Refrigerate for at least two hours.

Another favorite cake is the Chewy Cherry Chocolate raisin Dream Cake.

1 Pack of bakery chocolate brownies, frosted or unfrosted

1 pack of chocolate covered maraschino cherries (8)

1 package of chocolate covered raisins

1 large cool whip regular or chocolate

Chocolate chips for topper

Slice brownies into thin layers. Line the bottom of the serving dish with cool whip, add brownies, top with cool whip, add some chocolate covered cherries and raisins, add another layer of brownies, add more cherries and raisins, add another layering until dish is full. Decorate the top anyway you like. Refrigerate for at least 2 hours.

Think of all the possibilities with fruits, nuts, candies, and all the things you love, in one cake, with no-bake! The color presintation will be gorgeous.

These delicious and wonderful desserts will satisfy and delight all! They are beautiful, impressive, and so simple, and delicious, especially when you just do not have the time to bake, but want that special dessert that will leave them wowing!

Cinnamon is an aromatic spice which comes from the bark of a plant that originated in Sri Lanka, southeast of the coast of India.  The oil contained in the bark is a very important component to the cinnamon flavor. The small cinnamon tree is also common in Bangladesh, Egypt, Nepal, Vietnam and Brazil.

The harvesting of cinnamon from the tree takes time, yet is a simple process.  Once the small tree has grown for about three years, the tree is cut promoting new branching.  Shoots will sprout from the roots in about one year.  Once this happens, the bark is removed from the shoots and dried.  The thin layer of inner bark is used as cinnamon; the outer bark is either discarded or used for mulch.  The inner bark naturally curls into rolls, referred to as ‘quills.’

If ground into powder, the cinnamon retains a higher potency and stores for about six months.  The cinnamon stick, however, has a longer shelf life and should be kept in a cool, dry, dark area.

The two most used forms of cinnamon are Ceylon cinnamon and Cassia cinnamon.  Ceylon is sweet, easy to grind into powder form and the more expensive of the two.  Cassia cinnamon is darker than Ceylon cinnamon and not easy to grind.

Cinnamon can be used as a preservative keeping food fresh longer utilizing antioxidant properties which combat fungus, parasites and bacteria.  Cinnamon is a must for hot teas, certain pastries, added to oatmeal, cinnamon toast, and extremely effective when mixed with honey.  Cinnamon uses and benefits are endless.  Add cinnamon to marinades, dressings, meat, poultry and fish for a unique, distinct flavor.  A holiday ornament made from cinnamon sticks is not only fun to embellish but will add a homey, aromatic ambiance to your home.

Cinnamon not only improves blood circulation, but also benefits: the heart with its anti- inflammatory properties, high cholesterol, Type II diabetes more than Type I, weight loss, lymphoma and leukemia cancers, infections, arthritis, acne, immunity and the brain.  Cinnamon is also a valued source of manganese, dietary fiber, iron and calcium.

Not only are there endless culinary, craft and health benefits from cinnamon, a song was also composed.  The song, ‘Cinnamon let me in. Knock, knock, let me in……..’ reinforces the benefits of the wholesome spice, cinnamon.