Camphor Salve

Camphor is a popular additive in pain relieving ointments and salves for soothing pain of sore muscles and arthritis. 


4 sm. jars of Vaseline

3 camphor blocks

1/2 oz. menthol crystals 


Crumble camphor block up to powder form. Then put Vaseline, camphor and menthol crystals in a kettle, with lid on, over low heat and melt all together until no crystals are left. Slowly pour into jars. Put lids on right away. Let cool. Good for colds, burns, cuts and bruises.

Note: Leave lid on kettle when melting to trap fumes.

Sweet Potatoe Pone Bread



2 cups sweet potatoes (peeled. cooked and mashed)

6 tablespoons butter or 6 tablespoons margarine

1/2 cup brown sugar, dark

1/4 cup molasses

1 cup buttermilk

2 eggs, beaten

1 cup self-rising cornmeal

1 cup self-rising flour

1 teaspoon ground allspice

1 teaspoon vanilla extract

1/2 cup raisins

1 ounce dark rum (optional)


Mix together the sweet potatoes with the butter and brown sugar.

Add the molasses, buttermilk and eggs and mix well.

Mix together the dry ingredients (cornmeal, flour and allspice) and combine with the sweet potato mixture.

Add the vanilla extract, raisins and rum and mix well.

Pour the batter into a 9″x9″ baking pan and bake at 325°F for one (1) hour or until brown.

Kingdom of Heaven Bread

Overnight Bread

Old Fashioned Overnight Bread


1 teaspoon active dry yeast

3 cups white flour

1 teaspoon salt

1 tablespoon oil

1-1/2 cup water… more or less


Mix all ingredients together, and allow to rise for 12-14 hours. (you may refrigerate it up to 12 hours before setting out to rise)

Punch down, and turn into a greased bread pan (or shape into a bagguette) Allow to rise until it reaches the edge of the pan (or doubles in size, if making a baguette)

Bake at 450 for about 45-55 minutes, until done.

Hillbilly Bread

Hillbilly Bread


4 c. warm water

3 tbsp. yeast

1 1/4 c. warm water

1 c. oil

2 tsp. honey

4 1/4 c. whole wheat flour

6 tsp. salt

1 c. brown sugar

10 1/2 c. white flour


Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt. Let stand 1 hour; then add the rest of ingredients mixing only until flour is mixed in. Grease bowl and dough. Cover for 40 minutes. Knead dough and let rise for an hour. Put in pans and let rise until they double in size. Bake at 350 for 30 minutes.

Berry Crumble




4 cups fresh blackberries

2 cups fresh blueberries

2 tablespoons sugar

1 teaspoon lemon zest

1 tablespoon flour


2⁄3 cup rolled oats

1⁄2 cup Sugar

1⁄4 cup light spelt flour

1⁄2 cup (1 stick) butter

1⁄2 cup finely chopped walnuts

2 teaspoons ground cinnamon


Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.

To make the filling, in a medium bowl, combine the berries, Sugar, lemon zest, and flour.

To make the topping, in a food processor, pulse the oats, Sugar, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.

Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.

Cherry-Cream Whoopie Pies




½ cup (1½ oz.) cocoa powder

6 tablespoons boiling water

2 oz. (about ⅓ cup) semisweet chocolate, melted

1 large egg + 1 egg yolk (reserve the white for the filling, below)

½ cup sour cream

1 tablespoon vanilla extract

1 cup unbleached all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon kosher or fine-grained sea salt

1 cup granulated sugar

8 tablespoons chilled unsalted butter, cut into ½-inch cubes

Marshmallow Cream Filling:

⅓ cup granulated sugar

1½ teaspoons light corn syrup or Lyle’s golden syrup

2 tablespoons water

2 large egg whites

Coconut-Cherry Filling:

1 14.5-oz. can unsweetened full-fat coconut milk, refrigerated overnight

1 cup pitted sour cherries (fresh, jarred, or thawed from frozen)

Make the cake:

Preheat the oven to 325˚F and spritz a 9- by 13-inch metal baking pan with nonstick baking spray.

Whisk the cocoa powder and boiling water together in a medium mixing bowl to make a paste, then stir in the melted chocolate. Reserve.

Whisk the eggs, sour cream, and vanilla together in a small mixing bowl. Reserve.

Whisk the flour, baking soda, baking powder, and salt together in a small mixing bowl. Reserve.

Beat the butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes, until the butter is pale and fluffy.

Scrape the reserved cocoa paste into the butter and stir on low speed until fully incorporated.

Add a third of the flour and stir until just incorporated, then half the egg and sour cream mixture. Repeat with a third more of the flour and the remaining half of the egg mixture, then stir in the remaining flour.

Scrape the batter into the prepared baking pan, using a silicone spatula to distribute it in a thin, even layer.

Bake for 20-25 minutes, until a cake tester or toothpick inserted into the center of the pan comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then invert the pan onto the rack to remove the cake. Cool completely.

To fill the cakes choose one of the following cream fillings (or both!):

Make the marshmallow cream filling:

Stir the sugar, corn syrup, and water together in a small, high-sided saucepan over medium low heat just until the sugar has fully dissolved and the liquid no longer feels granular.

Clip a candy thermometer to the side of the pan and bring the liquid to a boil without stirring. Continue to heat until the sugar syrup reaches 235˚-240˚F (soft-ball stage).

Whip the egg whites with an electric hand mixer or a stand mixer fitted with the whisk attachment on medium speed just until soft peaks form. Stop the mixer and, just before the sugar syrup reaches soft-ball stage, restart the mixer on low speed and carefully drizzle the syrup into the egg whites.

Increase the mixer speed to medium-high and whip for 4-5 minutes more until the filling is thick, shiny, and white, forming stiff peaks. 

Make the cherry-coconut filling:

Open the can of coconut milk from the bottom of the can—the milk will have separated in the refrigerator into liquid and solid layers.

Pour the liquid into a small saucepan and add the cherries. Bring to a simmer and cook for about 15 minutes, until the cherries have absorbed a good deal of the coconut liquid. Remove from the heat and strain, then coarsely chop the coconut-infused cherries.

Whip the solid, cold coconut cream on medium-high speed with an electric hand mixer or stand mixer fitted with the whisk attachment for 2-3 minutes until fluffy and creamy.

Put it all together:

Slicing from the long side of the cake, divide the cake into 6 2- by 9-inch strips, then slice each strip into 5 rectangles each 1½ inches long. You’ll have 30 rectangles total once the entire cake is cut.

Spread your filling(s) of choice in thin layers on half the rectangles, then top with the remaining rectangles to make sandwich cakes.

Cakes will keep, refrigerated, in an airtight container for up to 3 days.

Amish Thimble Cookies

Thimble Cookies

Thimble cookies are basic, bite sized shortbread cookies, baked with a dollop of fresh jam in the center.  They are also known as Thumbprint or Bird’s Nest Cookies.  These cookies are perfect for an evening snack.


1 c softened butter

½ c sugar

4 large eggs

1 tsp vanilla extract

2 c all-purpose flour

½ cup jam – your choice


Cream together the butter and sugar.  Add egg and vanilla, work in the flour.  Chill if too sticky.  Roll small balls of dough between palms and place on ungreased baking sheet.  Make space for jam dollops in the center of each ball with a thumb or thimble.  Fill space with jam.

Bake at 325 degrees F for about 25 minutes.

Amish Friendship Chocolate Bread

Amish Friendship Chocolate Bread pix

This is a great variation to the traditional Amish Friendship Bread. It’s like eating chocolate cake. This bread freezes well and makes a great gift.


2 c all-purpose flour

1 cup white sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp salt

1 (5.9 ounce) package instant chocolate pudding mix

1 c Amish Friendship Bread Starter

1 c vegetable oil

½ c milk

3 eggs

1 tsp vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans or bundt pan.

In a large mixing bowl, stir together all-purpose flour, sugar, baking powder, baking soda, salt, chocolate pudding. Make a well in the center of this mixture. Add Amish friendship bread starter, vegetable oil, milk, eggs and vanilla extract; mix well. Pour batter into prepared loaf pans or bundt pan.

Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 minutes. Cool on a wire rack for 10 minutes before removing from pan.