Amish Country Bread


  • 4 Tbsps Sugar
  • 2 Tbsps Butter
  • 3 tsps Salt
  • 1 1/2 Cups hot water
  • 2 Tbsps of rapid rise yeast
  • 5 Cups flour



  1. Combine the ingredients and mix in a mixer or by hand until the dough is ready, but not less then 10 minutes.
  2. Sprinkle some flour in a bowl, put the dough in it and let it rise for half an hour.
  3. Cut the dough in half, make two balls and put in a baking pan after sprinkling some flour in it.
  4. Make some nice small cuts on top (see image) and let sit for 10 minutes.
  5. Brush an egg and sprinkle some salt.
  6. Bake for 25 minutes at 400F.





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Italian Garlic Bread with Gorgonzola


  • loaf of Italian Bread.
  • 1/4 cup butter
  • 1/2 cup Gorgonzola cheese
  • 2 garlic cloves
  • Parsley
  • salt and pepper to taste
  • Fresh grated Parmesan cheese
  • Dried Basil


Preheat oven to 400F.

Finely chop garlic.

Mix well Garlic, butter, parsley, salt and pepper and basil.

Make cuts in the bread. Stuff it with the mix, and cheeses.

Bake for 10 to 20 minutes covered with foil

From Thibeault’s Table

Blueberry Cream Cake


For the crust:

  • 1 + 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1 + 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract

For the filling:

  • 1 quart fresh blueberries
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons vanilla extract
  • fresh whipped cream, for serving (optional)


  1. Preheat oven to 350F.
  2. Grease a 10 inch spring baking pan.
  3. Combine the crust ingredients in a bowl and mix well. Pour into the pan and level it up.
  4. Take half the blueberries and spread a layer over the dough.
  5. Mix the filling ingredient in a bowl with the rest of the blueberries. Add it as a top layer to the pan.
  6. Throw some blueberries on top of it if you like.
  7. Bake for about an hour, check if middle is done.