Monday, January 16, 2012


Well, Goddesses, it's time to do the GRAND PRIZE!!! We have been looking forward to doing this since the beginning of our giveaway.  We know it seems like it's been a little while since the end of our giveaways but we needed to make sure that we contacted all the lucky winners and had responses from them all before we went on to the grand prize section.  We would have hated to have overlooked someone because we tried to get to the other fun stuff!

So, for this giveaway, here is what you're getting!!  WOOHOO Right to the good stuff!!!  THERE WILL BE ONE WINNER! ONE GRAND PRIZE WINNER!!

1.  A cookbook from Gooseberry Patch, All Through The Seasons, Recipes & Crafts.

This hefty, handy-to-use spiral-bound collector's edition is filled with over 175 unique craft projects, over 300 family-favorite recipes, and a wealth of memory-making ideas. All Through The Seasons: Recipes & Crafts, celebrates the simple pleasures of every holiday and special occasion throughout the year, from the first blush of spring to the last snowfall of winter, as well as the memories that come from the little details. 
Step-by-step recipe directions, simple craft instructions, full-size patterns, and over 300 photographs both inspire and make every project approachable. And Gooseberry Patch's signature whimsical illustrations and heartfelt memories shared by its loyal readers are laced throughout to set the stage. It's the only book you'll ever need to create fun and meaningful celebrations with family and friends all year round.

2.  A handmade apron by -- ALL TOO CUTE!!!  You can see the apron here at the JillieWillie website  (The tag is in the pocket.  It has never been worn)

New Ada Pnk/Aqua/Yel
Ada is a favorite of many. So she's back in this bold floral print! Ada will brighten up a day in the kitchen. The good news is that this apron comes in child and toddler sizes. What fun to have this apron on hand in child size for all of those special little guest visitors. 100% cotton fabric. Made in USA.
3.  A handmade gorgeous (especially made for this giveaway) bookthong by Mandy at Stupid Shiny Designs.

Pretties Right????? OOOOhhhhhLaLa! And you're wondering "What do I have to do to win these FABULOUS PRIZES?"  Well, let us lay it out for you.  We want your best recipe.  It HAS to be a baked good -- that means a dessert.  And Please! Nothing like Open a box of Jello Cheesecake mix (unless it is an ingredient to enhance your recipe).  I mean we all love Jello Cheesecake (well, some of us) but that's not what we're trying to share here.

So, leave your recipe *WITH YOUR EMAIL ADDRESS* (like this johnsmith AT hotmail DOT com so spammers have a harder time swiping it) in the comments section. And seriously....we don't care if you have to BEG, BORROW or STEAL the recipe from someone else because you can't cook; just know that it is a legitimate recipe and it has been made before.

Then, hit the Rafflecopter form below so we will have your information.  Please don't forget, we VERIFY whether you have done ALL the mandatory entries before we announce the winner.

Please tell all your friends to come and enter.  The more recipes we get the better!  We are going to do something special with them for you!  Also, the more people that enter, the more of a chance that we will decide to give another giveaway (not the same as this one) to someone.  Say, if we have 100 people enter, we'll add a special giveaway done by Kraftymax at - She was so awesome to do some special bookmarks JUST for the Bakin_Goddesses! Want a sneak peak???  Ok...Ok...You twisted our arms!  We have 20 of these gorgeous bookmarks to choose from.  We will randomly choose the color if we get over 100 entrants in the Grand Prize Drawing!! So tell ALL your friends.

Bake on Goddesses! Let's get these recipes rollin'! *yes that was supposed to be a pun*

a Rafflecopter giveaway


Krafty Max Originals said...

Here it is, the best I have:

4 cups nuts (almonds or walnuts)
¾ cup sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
½ pound clarified unsalted butter, melted
1 pound filo dough, thawed in the refrigerator
For Lemon Syrup:
2 cups water
2 cups sugar
2 lemon zest strips, each about 3 inches long
2 tablespoons fresh lemon juice
Preheat an oven to 350 degrees F. In a bowl, combine the nuts, sugar, cinnamon and cloves.
**Lightly brush a 13x9x2 inch banking with some of the melted butter. Remove the filo sheets from their package, lay them flat on a work surface and cover with a damp towel or plastic wrap to prevent them from drying out. Lay a filo sheet in the prepared pan and brush it lightly with butter. Working with 1 sheet at a time, top with half of the remaining filo sheets (10-12 sheets), brushing each sheet with butter after it is placed in the pan. Spread the nut mixture evenly over the stacked filo sheets. Then top with the remaining filo sheets, again brushing each lightly with butter, including the top sheet.
Cover and refrigerate for about 30 minutes so the butter will set. (This step makes the baklava easier to cut).
Using a sharp knife and cut the baklava all the way through into diamond shapes, forming about 35 pieces in all. Bake until golden, 35-40 minutes.
For Syrup:
In a deep sauces pan, combine the water, sugar and lemon zest. Bring to a boil, reduce the heat to low and simmer until thickened, about 15 minutes. Remove the lemon zest and discard. Stir in the lemon juice.
When the baklava is done, remove it from the oven. Pour the hot syrup evenly over the hot pastry. Let stand for 30 minutes to cool slightly, then recut the diamonds. Serve warm or at room temperature. Store leftover pieces covered at room temperature.

Anonymous said...

My Mom's Sugar Cookie Recipe

1 cup margarine
1 1/2 cup powdered sugar
1 egg
1 tsp vanilla
2 1/2 cup flour
1 tsp baking soda
1 tsp cream of tartar

Mix margarine, powdered sugar, egg & vanilla until smooth. Mix flour, baking soda & cream of tartar. Slowly mix the dry ingredients into the wet ingredients. Mix well and chill at least one hour. Roll out and cut into shapes. Bake 350 degrees for 8-10 minutes.

Frosting recipe

1/3 cup margarine
3 cups Powdered sugar
1 tsp vanilla
1 1/2 Tbl milk

Mix until smooth. Tint with food coloring.

geishasmom73 AT yahoo DOT com

terri_dion said...

my grandmother used to make it

applesauce bread

1/2 cup (1 stick) unsalted butter, softened
1/4 cup dark brown sugar
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 teaspoon vanilla
1 cup applesauce
2 large eggs
1 cup raisins
1/2 cup chopped walnuts


Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 by 3-inch loaf pan.

Cream the butter and brown sugar. Add the remaining ingredients except the raisins and nuts. Mix well until blended. Stir in the raisins and nuts. Pour into the loaf pan. Bake for 60 to 65 minutes.

Miss Marjie said...

Broccoli Cheese Quiche

1 1/2 cup milk
4 eggs
1tsp black pepper
1 1/2 cup shredded cheese (mozarella is great, but italian blends work well too, or if you're a cheddar lover, mix mozarella with cheddar for a stronger flavor)
1 cup chopped broccoli
1/8 cup cooked, chopped bacon/bacos (optional)
1 tsp minced garlic
1/4 cup chopped onion
2 tbs butter
1 9" pie crust (deep dish works best)

Preheat oven to 350 degrees F.

Heat 2 tbs butter and 1tsp minced garlic in a pan. Add broccoli and onion and saute until soft. Place mixture in pie crust and put in freezer while making egg mixture (so heated materials don't cook the crust too much).

Beat eggs well in a bowl. Add milk and pepper and blend well.

Take crust with broccoli/onion mixture out of freezer. Sprinkle bacon over mixture if desired. Add 1 1/2 cup cheese over mixture. Pour egg mixture over all ingredients in the crust. Place pie on baking pan in case of mixture boiling over while baking.

Bake in oven on 350 degrees for about an hour or until knife inserted in center comes out mostly clean. Let sit for 15 min after baking to solidify more.

Devour ravenously.

redapplenails AT gmail DOT com

Anonymous said...

Spinach Ranch Dip

1 packet (1 ounce) Hidden Valley Original Ranch Dips Mix
1 container (16 ounces) sour cream
1 box (10 ounces) frozen chopped spinach, thawed and well-drained
1 cup of shredded sharp cheddar cheese
Fresh vegetable sticks


Stir together dips mix, sour cream, shredded cheese, and spinach. Chill 30 minutes or until just before serving.

Serve in bowl with platter of fresh veggies and crackers.

It's always a hit in my house, I think I originally found the recipe through Hidden Valley years ago and I put my own twist on it!

jasperjax2003 at aol dot com

Miss Marjie said...

Oh no! I didn't post a dessert the first time though I did post a baked good. New recipe!!

Julie's Cinnamon Bread (Named, so extra special)

¼ cup of butter

1 pkg of yeast

¼ cup of water

1 cup of warm milk

¾ cup of orange juice

1/3 cup of sugar

½ teaspoon salt

1 egg

6 to7 cups of flour

½ cup of sugar and 3 tablespoons of cinnamon

Dissolve yeast in warm water. Let sit for 10 minutes

Mix warm milk with salt and orange juice. Add to yeast.

Add 2 cups of flour and the egg to the above. Add flour until dough is soft.

Knead dough. Let rise 1 hour or until doubled.

Divide in half. Roll into a long rectangle.

Sprinkle with half of the cinnamon/sugar mix.

Let rise for 40 minutes or overnight.

Bake for 40 minutes at 350 degrees

redapplenails AT gmail DOT com

Sebrina said...

My new favorite!!!
Pumpkin Chocolate Chip Cookies

2 stick (1 cup) of unsalted butter

1 cup white sugar

1 cup light brown sugar

2 large eggs

1 tsp vanilla

1 cup canned pumpkin puree

3 cups flour

2 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

2 cups (12 oz bag) milk chocolate chips (not semi-sweet)

*Heat oven to 350

*Using a mixer: Beat butter until smooth. Beat in sugars (white & brown) a little at a time until mixture is light and fluffy. Beat in eggs 1 at a time, then mix in vanilla and pumpkin puree.

*In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter. Stir in the chips.

*Bake 15 to 20 minutes, or until browned around the edges. Cool on wire racks.

*Yields: 60 cookies
Thank you,
Sebrina_Cassity at yahoo dot com

June M. said...

Decadent Brownies:

1 1/4 sticks unsalted butter, plus more, softened, for pan
1 cup unsweetened natural cocoa powder
1/2 teaspoon fine sea salt
1 1/3 cup sugar
1 1/4 teaspoon pure vanilla extract
2 eggs, at room temperature
2/3 cup all-purpose flour
1 1/2 cups semisweet chocolate chips

Preheat your oven to 325 degrees F.

For your brownie batter, melt your butter in a medium (or large) heatproof bowl over a pot of simmering water.

While the butter is melting, whisk the cocoa powder, sea salt and sugar in a separate bowl. (The sugar and salt will work as abrasive agents to get any lumps out of the cocoa.) Whisk the cocoa/sugar/salt combo into the melted butter until the sugar has dissolved fully. The mixture should look like fudge and pull away from the bowl into a ball. Take off the stove and set the pan on a dishtowel on your counter. Allow the fudgy mixture to cool down until it's warm, but not hot anymore.

While that is cooling, line the bottom and sides of your 9 by 13-inch baking pan with parchment paper or foil. You want to leave about 4 inches of overhang on the 2 opposite sides. These serve as your handles to remove the brownies from the pan in 1 piece, so make sure that there is enough of the overhang for you to have a solid grip. Grease the parchment or foil well.

Stir in the vanilla into the cooled fudge mixture to loosen it up. Add the eggs into the mixture 1 at a time, adding the second egg after the first egg is fully incorporated. The batter should look shiny and well blended. Add in your flour and stir it until it's fully incorporated. Once it looks fully blended, beat the batter vigorously for at least 45 strokes. This'll not only get out any pent up stress, but it will make the brownies chewy. Fold in your chocolate chips. Spread the very thick and fudgy brownie batter evenly in the lined pan with an offset spatula or your greased hands.

Pop the brownies in the oven and bake until they get a nice crust and your house smells like brownies, 20 to 25 minutes. Let them cool completely on a rack or a dishtowel on your counter.

* Can alternate/or add peanut butter chips, white chocolate chips, butterscotch chips, etc.

manning_j2004 at yahoo dot com

Sharon K said...

Chocolate Chip Cookie Pie
(Derby Pie)

Preheat oven to 350 degrees

1 cup all purpose flour
1 cup sugar
2 eggs slightly beaten
1 stick margarine melted & cooled
1 cup chocolate chips
1 cup pecan pieces
1 teaspoon vanilla
1 9" deep dish pie crust

Mix flour & sugar. Cream eggs & butter, mix with dry ingredients.
Mix in chocolate chips & pecans. Add vanilla.
Bake for 45 min.

Anonymous said...

Hello there, just became alert to your blog through Google, and found that it is truly informative. I’m going to watch out for brussels. I will be grateful if you continue this in future. A lot of people will be benefited from your writing. Cheers!
ACDelco 19168554 Windshield Wiper Pulse Control Module

Post a Comment