Baking Pastry Like My Momma

Yesterday I spent a lot of time baking up some of my favorite desserts and pastries that I want to share with my readers. Baking has always been one of my favorite things. I’m sorry I can’t share this family recipe, but I can share how I made this and hope that I can entice you to want to bake something. Maybe something your mother or grandmother taught you to make years ago that you forgot about. I wish we could bring back more of these “traditions” from long ago years.

Growing up I saw my Mom bake a pastry dessert many times that was given to her by my paternal grandmother who died before I was born. This pastry originated from Austria where my grandmother was born many years ago. Baking like this is becoming a thing of the past, but I hope to keep doing this for as long as my hands will work. This time treasured pastry brings back so many memories of my childhood. I will never give the actual recipe out, but will share the steps involved and how it comes about. There may be recipes out there similar in one way or another to this pastry, but my family will never be able to accuse me of passing this one down to anyone outside the family.

There is only two recipes that I make that contain yeast, one is a biscuit recipe and the other is this one. I have always used the packets of yeast, but my Mom has started using the yeast from a jar and measuring out the amount needed. To begin you pour the yeast in a big bowl to which you will add water to dissolve. The key to dissolving the yeast is to not have the water too hot or too cold, but lukewarm to the touch. I do all of my mixing by hand as I like to feel the mixture.

In a pot on the stove, I added my butter, milk and sugar and heat until butter melts. You don’t want it to boil as it will scald the yeast and it will not do what it is supposed to do. As I removed this mixture from the stove, I added my beaten eggs.

When my mixture on the stove is just about ready to remove, I add my lukewarm water to my yeast and dissolve.

Once my yeast was dissolved, I added my mixture from the stove. This is hot and some people might prefer to use a spoon, but I still mix this by hand with my dissolved yeast.

Once I mixed it a little, I then started adding sifted flour. I continue to add flour until the mixture can be poured out onto a floured surface. At which point I kneaded the dough several times before adding to a bowl to rise.

When I poured the dough onto the counter I kneaded it a few times and then placed back into my mixing bowl that I cleaned out and placed a small amount of oil in. This is to keep it from sticking to the bowl as it rises.

When I added the dough to the greased bowl, I spread it around to get grease all over the dough.

At this point, I covered the bowl and put in a corner out of any drafts and let rise to at least twice its size. This process took several hours so I spent that in-between time baking cookies. Recipes that I will actually share in later posts.

A pastry always has a filling and this one is no different. The filling is made using beaten eggs whites, sugar, cinnamon and pecans that have either been put through a meat grinder or purchased as pecan meal from your local store. I have done both. This time I bought the pecan meal from the store.

Below is the separated eggs. I will share in a later post what I done with all those egg yolks. There was no way I was going to throw away good food.

To make egg whites stiff like a meringue on a pie, you have to beat them for a long time. Once they are beat to the desired stiffness I added sugar, mixed a little longer and then added my pecan meal. I ended up having to split my batch up as I had so many egg whites they were spilling over the side of my mixing bowl. An easy remedy was to mix half and then the other half, pouring all the mixed egg whites into a bigger bowl before adding the pecan meal.


Once the dough had risen to the desired height I was looking for, I floured my counter so I could roll the dough out to complete the pastry I was making.

In order to better work with dough I poured it onto the floured surface and then cut it in half. I put one half back into the bowl, covered it back up and placed to the side.

Now it was time to roll it out. I have had my wooden rolling pin for a very long time. To me it is the better type to roll dough out with. There is no certain way to roll out the dough. I just roll until it gets to the thickness I think is good.

Once the dough was rolled out, I added my filling and sprinkled sugar and cinnamon on top of it. At this point, you can either cut into strips, roll them up and bake OR you can roll the entire thing up like a jelly roll and put in loaf pans to rise again before baking. If you bake in loaf pans, you can slice it like bread once its baked. The down side to doing it like this is you have to wait for it to rise again which takes longer. However, if you cut into strips and roll them you can bake them right away.

This is what they looked like rolled up before I baked them.

Fill up a cookie sheet and place in the oven.

Fresh from the oven!

Once they come out of the oven, I sprinkle confectioners sugar over them. I also stored these in the freezer at which point when they come out I will sprinkle additional confectioner sugar as it just makes them better.

The more filling you add the more moist the inside is. This is what one looks like cut in half. Look at all that gooiness.

I hope to pass this “tradition” on to my girls, but in order to do that they will have to start showing some initiative that they want to learn how to do this as it is not a quick dessert to make, but it is so worth all the effort it takes.

Banana Bread Repeat

Growing up I was never fond of anything made with bananas as I always thought it would be nasty and as a kid never liked trying new things. I’m glad now that I’m an adult I like to try new things. A few years back my husband asked me to make banana bread and although I didn’t think I would like it, I still agreed to make it. I was delighted to discover that it was actually quiet tasty, which brings to me to why I’m posting this again.

It has been way too long since I baked this and today I decided to try my hand at it again. If you would like my recipe, click here and it will take you to my original post with the recipe.

It is really easy to make and taste delicious.

The batter all mixed together!

Poured in a loaf pan!

Fresh out of the oven!

Recipe – Pumpkin Spice Bundt Cake

I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.

Beyond the actual recipe is several pics so you can see the process.

Pumpkin Spice Bundt Cake

A delicious moist cake
Prep Time13 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, pumpkin
Servings: 12


  • 1 box Betty Crocker cake mix, Super Moist, Yellow
  • 1 cup pumpkin, canned
  • ½ cup water
  • cup vegetable oil
  • 1 Tbsp pumpkin pie spice
  • 4 eggs


  • cup Betty Crocker cream cheese frosting, rich & creamy


  • Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
  • In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.

Fresh out of the oven!

Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.

After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.

The first piece….it was very moist and delicious!

Pumpkin Muffins

I found this terrific recipe on Pinterest and couldn’t wait to try it especially since there are only two ingredients. It is absolutely the easiest recipe I have ever attempted and I was more than pleased with the results afterwards.

It literally only takes 1 box of cake mix (spice flavored) and a 15 oz can of pumpkin. Mix them both until fully blended with a mixer. Fill a muffin pan 2/3 full and bake for 13-16 minutes at 400 degrees. I baked mine for 15 minutes and used a regular size muffin pan. You could bake them as mini size and adjust the cooking time accordingly.

This is what I had after 12 muffins. They smelt as good, if not better than they looked and believe me when I say they tasted delicious.

I ended up with 18 regular size muffins.

Biscuit Recipe

Back in the early 1990’s while attending college, my husband and I let this gentleman move in with us who was going through a tough time. He offered to cook some biscuits one night for dinner and at first, I was like thanks but no thanks I’ll cook. But he became insistent as it was his way of contributing something for letting him live there, so I finally give in and said, “ok, what do I have to lose?” To be honest, I really didn’t think he knew how to cook especially when it came to biscuit making. Well he made a fool out of me that day and proved me wrong. I told him if he kept cooking like that, I wasn’t ever letting him leave.  Those biscuits were to die for and because they were so good, I named the recipe after him when I published it in my cookbook many many years later, which is why the biscuits are called, JR’s Biscuits.  Wherever you are JR, I always remember the fun times my family shared with you and your wife every time I bake these up.

I will say this, if you don’t mix the yeast and water just right in the beginning you can forget it because they will not turn out right.  You cannot have the water too hot or too cold. It must be lukewarm. I always dissolve the yeast using my hands to mix it up as I add the water to it, then I proceed with the rest of the instructions.

Let me know how your version turns out. I would love to know if you get it right on the first shot.

JR's Bisquits

Course: Breakfast
Cuisine: American
Keyword: bisquits


  • 5 cups self-rising flour
  • 1 tsp baking soda
  • 2 pkgs yeast (or 4½ tsp)
  • ¼ cup lukewarm water
  • 1 cup shortening, butter flavored
  • cup sugar
  • 2 cups buttermilk


  • Mix yeast with lukewarm water. Let sit.
  • Mix dry ingredients.
  • Cut in shortening.
  • Add liquids, knead.
  • Put in greased bowl, cover and let stand for 20 minutes.
  • Roll out on floured board, cut into biscuits.
  • Bake at 400° for 20 minutes.


NOTE:  If you do not have buttermilk, you can substitute by adding 2 tsp lemon juice to 2 cups regular milk.