Mini Pies

Have you ever wanted a piece of pie but didn't want to bake a 9 or 10 inch pie for yourself. Besides having a whole pie is too tempting for me. I came upon an idea of making a Mini Pie. I was given this idea by another cook. She makes pot pies in muffin tins. They are perfect for one person and a good way of using leftover vegetables. Back to the Mini Pies. I only use fresh or frozen fruit. Roll out the crust and cut to fit a muffin tin. The picture above showes an apple pie with lattice for the top crust. I usually use a large round cookie cutter to make the top crust and a larger cookie cutter to make the bottom crust. I fill the bottom crust with fresh fruit or frozen fruit, add sugar and cinnamon if desired. Bake for 15 or 20 minutes at 350 degrees, depending on your oven. You can use cute cookie cutters for the top crust if desired. These make great gifts for parents or grandparents.

Pan Coating for Pans

Good Morning,

Would you like to be able to quit lining your cake pans with wax paper or coating them with shortening and flour? I have an easy solution for you. All you need is a plastic container, shortening, vegetable oil or your preferred kind of oil, flour and a pastry brush. Measure equal parts of shortening, oil and flour (I use 1 cup of each which makes a total of 3 cups when I'm finished). Put the shortening, oil and flour in a mixing bowl and beat until smooth. Pour into the plastic container. When you are ready to bake a cake, brush a thin coat of the mixture on the bottom and sides of the cake pan. Then pour the cake dough into the pan and bake. Your cake will come out clean after running a knife around the sides of the cake to loosen it.

This mixture will keep for a long time especially when kept in the refrigerator. Just be sure to take it out of the refrigerator to warm up before coating a pan.

If you don't bake a lot of cakes you might want to use 1/2 cup of each or even 1/4 cup of each. Here in my bakery I mix up 1 cup of each because I bake a lot of cakes. I also use it on my bread pans.

This is so much better than spray coating your pans.

Beer Bread---Beer Bread Mixes

Annie's Accents Bakery is proud to announce our newest products. We are now making Beer Bread and we also have Beer Bread Mixes. All you have to add with the mixes is the beer or non-alcoholic beverage and butter. All of the directions are included with each mix. We also enclose instructions for different varieties. Our Beer Bread comes in 1 lb. loaves and the Mixes make 2-1 lb. loaves. Check them out at our website http://www.anniesaccentsbakery.net

We will also be adding different flavors of our Beer Bread shortly.

Fall is in the Air

It is hard to believe but Fall here and Halloween is upon us and the holidays are right around the corner. This last week I have been working on Mincemeat for pies, ordering products for Fruit Cakes and baking cookies for the Farmer's Market this Wednesday.

I am so excited about the Indoor Winter Market that we are putting together. The members of the Farmer's Market are getting together and going to have an Indoor Winter Market this year after the Summer Market closes on the 29th of October. The Indoor Winter Market opens on November 1 and will be open on Wednesdays and Saturdays from 7 am to 1 pm. We are all excited about it.

I am also going to add another new line of products from my bakery. I'm adding pet treats.

I have now made my first sugar free fruit and pumpkin pies for the Market. My mother gave me the Family recipe for Mincemeat and I made a couple of Mincemeat Pies for the Market. I'm thinking of putting enough Mincemeat in a jar and sealing it like my jams and jellies and selling Grandma's Mincemeat for Pies.

Check out my website at http://www.anniesaccentsbakery.net

New Jam and Jelly Jars

Above you will see the new taller jars for our Jam, Jellies and Fruit Butters. We also have some Sugar Free, Made with Splenda. Each jar is 8 oz. just like the flatter ones but instead of being the wide mouth jars, they are the regular size. These make much nicer looking jars. The jams, jellies and fruit butters can be seen much better. Annie's Accents Bakery has been switching to these taller jars since late last fall. Please check out my Ryze Page and my websites at http://anniesaccentsbakery.vstore.ca or go to http://www.anniesaccentsbakery.net and click on the link that takes you to my vstore catalog.

Spring is finally here. Yesterday was Easter and we had sunshine, clouds, rain, sleet, and snow. I know that in Missouri they say if you don't like the weather just wait a little while and it will change. Today is a beautiful Spring day. We have sunshine and of course we have the March winds that we get each year at this time.

I hope that Everyone had a wonderful Easter.

St. Patrick's Day

It seems like spring today. The sun is shining and the temperature is supposed to get above 50 degrees. I think that the grass is beginning to start turning green but then St. Patrick's is right around the corner. Annie's Accents Bakery is getting in gear for it by making Shamrock cookies and also offering Green Jalapeno Pepper Jam. My great great grandparents on my great grandmother's side of the family came from County Cork in Ireland. We of course have Corned Beef on St. Patrick's Day. I have a Reuben Casserole just for St. Patrick's Day. Here it is

Reuben Casserole

16 oz. Sour Kraut

1 c. Sour Cream

1/2 c. Chopped Onion

1/2 c. Margarine

12 oz. can of Corned Beef

3/4 grated Swiss Cheese

1/2 lb loaf of Rye Bread

Thousand Island Dressing or Sandwich Spread (Optional)

Combine Kraut, sour cream and onion. Place in 8 X 8 X 2 pan. Crumble corn beef over mixture. Top with cheese and put bread crumbed up on top of cheese. Pour margarine over all and bake for 30 minutes at 350 degrees. After the casserole has baked, I then add a layer of thousand Island Dressing or Sandwich Spread.

I hope that you enjoy St. Patrick's Day.

Sandra Justice

Annie's Accents Bakery

It's Now 2008!

Today is the first day of the New Year. For some reason I am excited about it. I always enjoy the holidays but today seems extra special for some reason. Call it a feeling. I have a feeling that this year is going to be special for my family and for my business. My granddaughter, Bri spent the night with me so I didn't go out to celebrate. My son and his girlfriend, Felicia came by this morning for breakfast. My parents were here too and everyone stayed for lunch.

Here is a new recipe to try out if you need an appetizer:

Ham Rolls

Take a slice of deli ham sliced thin but not shaved and lay flat. Spread soft cream cheese on the ham. Roll the ham and cream chees like a jelly roll. Cut into 3/4" to 1 " rolls. Put a stuffed olive on top and run a decorative toothpick into olive and ham roll for decoration. These are good and not sweet. I usually make them a day ahead.

Here's Wishing You a Very Merry Christmas

Well, the bustle of gift shopping is almost over. Do you have all of your presents wrapped? I think that I am ready for our family Christmas. I stayed up late last night wrapping gifts until I was done. I watch all year long for Christmas presents and when I find one that I think would be nice, I go ahead and buy it. I then put it away until it is time to wrap it. I start making a list of things that different ones wanted this year and didn't get so I can use that as a start for the next year. Sometimes I am done with my shopping before Thanksgiving. This year I was very lax because I didn't start shopping until last Friday but I knew exactly what I wanted for each person so it didn't take long. This year I made a lot of gift baskets for my brother, nieces and friends which had some of my new jams and jellies in them. My mother started making nylon net scrubbies this fall so I used them for the bows and then they can be used to scrub dishes. They are really neat because they scrub burned on food off so easily and won't damage teflon at all. We are going to put them on my website.

Merry Christmas to Everyone!!

It's Almost Christmas!

Well as I look out the window I can see the sunshine. It feels so good after the ice storm and the snow storm we had last week. We lost electricity, heat and telephones on Tuesday morning about 2 a.m. and then lost water about 5 p.m. on Wednesday. We spent Wednesday night thru Friday morning with my brother. We got home to a warm house and even had cable TV but no phones. We were under a boil order for the water until yesterday evening. We got telephones on Saturday and they finished up repairing the telephones today. I can receive faxes now and use my own phone line to get on the internet. We have a lot of trees and limbs down but they will be cleaned up in time. Things are beginning to look up again.

I am finally getting in the Christmas Spirit. Even with it almost 45 degrees outside we still have some snow.You can hear the Christmas Carols being sung over the loud speaker up town. The sound drifts down to us and is so peaceful. That is one of the things I like about Christmas here in town. I am just about done with all of my Christmas Orders. I have several to get shipped out but they will go tomorrow.

Saturday we will be getting together with my son, Jason, Brianna, and Felicia. They will come that morning for presents and breakfast. At noon my brother and sister-in-law and maybe part of their family will be here for presents and dinner. It will be so nice to have everyone here again. There have been several years go by that they haven't come up. We went to my brother's house instead. Well I better go and get busy wrapping presents.

Here is a new recipe for a breakfast dish. I am going to make it along with cinnamon rolls for our breakfast on Saturday.

Unbeatable Christmas Brunch Frittata

Allow about 20-30 minutes for this tasty, 6-serving holiday treat

8 eggs

1/2 c. shredded cheese

2 Tbs. butter

2 c. chopped red and green peppers

1/4 c. chopped green onions

1/2 tsp salt

1/8 tsp pepper

Beat together eggs, salt and pepper. Fold in shredded cheese and set aside. Melt butter over medium heat in a 10 inch skillet that's both ovenproof and nonstick. Add green onions (setting aside a pinch for garnish) and peppers. Saute' until tender. Pour eggs over peppers and onions. Cover and cook it over a medium-low heat for about 9 minutes. Make sure the eggs are set(look for a lightly brown bottom). Turn oven on to broil. Move the frittata from stovetop to oven and broil top about 5 inches from the heat until lightly browned.

I am going to add some cooked bacon and maybe a little chopped up ham. It is also suggested to serve with sausage patties.

Here's hoping that you have a Very Merry Christmas and also a safe Christmas!!

The Ice Storm

I won't take long tonight. We were hit with a bad ice storm on Monday night. We have been without electricity, heat, water, telephones except cell phones when we can keep them charged. They said to begin with that we'd have electricity in a day or two but then we heard that it could be a week or more. My parents, my son and I are in St. Joseph at my brother and sister-in-law's house for the duration. We went back to Oregon to feed the horses this morning and check the houses. We had electricity for about 10 minutes but nothing since. They say that Holt County is a total disaster. I will write more later, on the storm. I'm using my brother's computer.

Getting Ready for the Ice Storm

Well this evening when we delivered the donuts, it seemed like the lines at the convenient stores and also at the grocery store were miles long. We are supposed to get 1/2 to 1 inch of ice between tonight and Wednesday. I would much rather get snow. Everyone seems to be getting ready for the ice.

Meanwhile back at the bakery, I'm making divinity and gingerbreadmen. Personally I don't care for gingerbread cookies but they really have a holiday aroma. I go a lot on aromas. The divinity is for the daughter of a friend. She lives in Hong Kong and her parents have ordered a lot of goodies for her. I am going to get the order to them on Thursday so they can send it out.

Here is another Holiday Recipe:

Peppermint Pretzel Canes

6 oz. vanilla flavored candy coating (almond bark), cut into pieces

2 Tablespoons shortening

2/3 cup finely crushed peppermint candies (24 pieces)

12 (8 1/2 inch) pretzel rods (from 11 oz. pkg)

Line cookie sheet with waxed paper. In 2 qt. pan, melt almond bark and shortening over low heat, stirring occasionally. Pour into 11X7 inch (2 qt) glass baking dish or other shallow dish, carefully set baking dish in hot water to keep almond bark soft. (Do not get any water in almond bark).

Sprinkle crushed candy over separate sheet of waxed paper. Dip pretzels into almond bark, allow excess to drip off. Roll in crushed candy. Place on cookie sheet. Let stand until set, about 30 minutes.

I really enjoy the 24 Days of Blogging and try to get to other blogs.

Sandra Justice

Making Fruitcakes for Christmas

This afternoon my bakery if full of the smells of Christmas. I am making some of my favorite items - fruitcakes. I love the aroma of fruitcakes baking. It is so warm, sweet and soo good. I only make fruitcakes at Christmas. My grandmother taught me how to make them and I remember her kitchen full of good aromas especially during the Christmas Season. I'm also busy making candy - Peppermint Bark and tomorrow I will be making Gingerbreadmen and Plain Divinity. The Holiday Season is so wonderful.

We will be having our Family Christmas Dinner on Saturday, the 22nd. my son, his daughter and his girlfriend will be at my house for presents and Christmas Dinner.

Merchants Around the Square

Good Evening,

Tonight I will be telling you about our Annual Craft Show and Christmas Celebration in our small town. I am in charge of the Craft Show which starts tomorrow morning at 8 a.m. It lasts all day with 2 local youth groups serving the lunch and dinner. This is done every year on the first Thursday in December. All of the merchants in town hold a drawing in each of their stores and the winners are drawn tomorrow at noon. In order to get your prize you have to go to the store and pick it up. Then in the afternoon the restaurant serves pizza and pop to all of the children from kindergarten thru 6th grade. They get to watch a movie while they are eating their pizza. We have carriage rides in the evening and Santa comes around 5 p.m. After dinner is served then everyone goes to one of the local churches for services and Christmas carols. We started doing this in 1989, the December after I opened the bakery. The first year, we had a snow storm and got 4 to 6 inches of snow. It wasn't as big as it is now because just a few of the merchants participated and now all of the merchants in town participate. It is a wonderful time for everyone.

This is just one of the things that we do here in Northwest Missouri throughout the year in our small town of Oregon.

Happy Holidays to Everyone!

Sandra Justice
Annie's Accents Bakery

Holiday Cheeseballs for Christmas and New Year's Parties

Everyone loves parties. Here it is the usual custom for each guest to take something good to snack on during the party. Here are several Cheeseballs that have been hits at some of the parties I go to.

Salmon Cheeseball

1 can Salmon

1 8 oz. pkg Cream Cheese

1 T. Lemon Juice

2 tsp. Onions

1 tsp. Liquid Smoke Flavoring

Let Cream Cheese soften and drain the Salmon. Remove all of the bones in the Salmon. Mix the Cream Cheese and Salmon. Add the Lemon Juice, Onions, and Liquid Smoke and mix well. Shape into a ball and wrap in plastic wrap and keep refrigerated until ready to serve with your choice of crackers.

Cheeseball

2 - 8 oz. pkg Cream Cheese

1 - 8 oz. pkg shredded Cheddar Cheese

1 tsp Onion

1 tsp. Worcestershire Sauce

Let Cream Cheese soften. Add Cheddar Cheese, Onion, and Worcestershire Sauce. Mix well. This will make 2 small balls or 1 large ball. Wrap in plastic wrap and keep refrigerated until ready to serve with your choice of crackers.

The Cheeseballs can be made several days in advance of serving them. They will become better flavored as time goes by.

I have taken these to Office Christmas Parties for years. I hope that you enjoy these. I will also have these recipes that I post on my blog in my new recipe book that is coming out in January.

Sandra Justice

Annie's Accents Bakery

Website: http://www.anniesaccentsbakery.net

Jalapeno Pepper Jelly

I just got thru making a new jelly to add to my collection. I have been asked if I ever made Jalapeno Pepper Jelly. Well, I made my first batch today. It is of course green and I have used the red gingham to cover the lids to add to the Christmas Spirit. We usually eat it on crackers with cream cheese. I have added it to my website this evening.

This reminded me of the times that I helped my grandmother when she made jams and jellies. She never made Jalapeno Pepper but she gave me a lot of advice on how to make jams and jellies.

A New Recipe

I had this recipe that was given to me by my mother which is easy to do and is very good.

Raspberry Desert

1 1/2 c. Crushed Pineapple

1 c. Sugar

1 pkg Raspberry Jello

2 Tbs. Lemon Juice

1 tall can Carnation Milk

Crumb Crust

1/2 c. Nuts

1/2 pkg Vanilla Wafers or Graham Crackers

1/4 c. melted Butter

2 Tbs. Sugar

Boil the crushed pineapple and sugar for 2 to 3 minutes. Add the package of jello whil mixture is hot. Add lemon juice to this mixture and cool until congealed. Whip the carnation milk and add to the jello mixture. Take Vanilla Wafers or Graham Crackers and make crumbs. Add the nuts, melted butter and sugar. Press crumb mixture in the bottom of 9 X 13 pan reserving some crumbs to sprinkle on top. Pour raspberry mixture into pan on top of crumbs. Sprinkle reserved crumbs on top.

Note: You can use a large carton of Cool Whip rather than the carnation and you can us Black Raspberry Jello or any kind that you prefer instead of Raspberry.

I hope that you like this dessert. It's not hard to make and is colorful.

Sandra

Annie's Accents Bakery

http://www.anniesaccentsbakery.net

The Holidays are Here!

Thanksgiving is over and Christmas is just around the corner. On Monday and Tuesday, I made some new jams - Gooseberry, Gooseberry with Walnuts, Blueberry, and Strawberry Rhubarb. I plan on making Jalapeno Pepper Jelly this weekend. I get to use some more of my new jars. I got new jars that hold the same amount of jam but they are taller that the ones that I was using to begin with.

It sounds like the weather is not going to be very nice. We are supposed to have freezing rain Friday and Saturday.

Yesterday and today I have been baking and decorating cookies. I made Santas, Gingerbreadmen, Christmas Trees, Stockings and Snowmen. Now I'm letting them dry so I can pack them in the boxes tomorrow and finish decorating another order of just Santas. I got 2 new cookie cutters this year. I am always getting any new cookie cutters that I run across and like. I found an Elf Hat and a Mitten. I will make a variety of the shapes for the Annual Craft Show next week that is to be held on Thursday.

I got my first boxes shipped to Tammy Munson for the Troops out this week. It felt so good to send them to her. I hope that they like them.

I will start doing better on the posting of my blog from now on.

Farmer's Market

Today I am getting ready for the Farmer's Market. I take my Angelfood Cakes, a Variety of Pies, Cinnamon Rolls, Dinner Rolls - White and Wheat, Cinnamon Buns, Apple Fritters, my Breads - Pumpkin, Banana and Lemon Poppyseed, and a Variety of Cookies.

I have met a lot of wonderful people at the Market and really enjoy it. I go on Wednesdays and Saturdays. There are some Wednesdays that I can't go because of having a wedding to get ready for on Saturday.

Check us out at the East Hills Farmer's Market.

Welcome to Annie's Accents Bakery Blog!

I would like to Welcome you to my Blog. I am new to blogging and will be adding information about Annie's Accents Bakery and what we make.

I have been in business since 1989 and use recipes that have been handed down from my mother, grandmother and great great grandmother.

I will also post recipes of various salads, desserts, casseroles and main dishes. I welcome your comments and questions.

Please visit my online catalog website at http://anniesaccentsbakery.vstore.ca

To sign up for our Newsletter please email me at sandra_jstc@yahoo.com and request to be added to my mailing list. We will not sell any of your information to anyone.

Please let me know what you would like to hear about Annie's Accents Bakery and our new products and Specials.