My Family Cookbook: Mothers Against Hunger

By Debbie Stevens

My Family Cookbook: Mothers Against Hunger has yummy recipes that are mouthwatering and will make you beg for more. I am the single parent of five grown kids, grandmother of 15 grandkids, great grandmother of 14 grandkids.
My cookbook is child-friendly. Any child eating my recipes will love them. I have made this cookbook with kids in mind. I came up with recipes that any child would eat. Most cookbooks have grownups in mind when they write them. My cookbook caters to both children and grownups. All of the recipes in the cookbook were judged by children and grownups. There’s one proud little girl who helped choose the cover to My Family Cookbook: Mothers Against Hunger.
Great job! Everyone loves it.

• Language: English
• Publisher: eBooks2go, Inc.
• Release date: Jul 29, 2021
• ISBN: 9781545753712

Debbie Stevens

Debbie Stevens is a preschool teacher and her daughter Amanda Davison is a 1st grade teacher. They have written this book to teach Science to children.

Book preview

Apple Cinnamon Rolls

Apple Cinnamon Rolls

Ingredients

6 cups of all-purpose flour

2/3 cup of sugar

1 tsp. of salt

4 tbs. of shortening butter flavored

2 packages of yeast

2 1/4 cups of warm water

1 tsp. of cinnamon

4 apples (peeled and diced; add to the apples 1 tsp. of cinnamon, 4 tbs. of sugar, 1 tsp. of vanilla. Mix this up and set it aside until the dough is rolled out.)

Directions

Add yeast and hot water together—mixed up and set aside.

In another big bowl, add 3 1/2cups of flour, sugar, salt, and shortening. Then add yeast mixture and mix up on low so the flour does not go everywhere.

Keep adding the rest of the flour 1cup at a time until all 6 cups of flour have been added. If you find the dough is a little dry, add a little more water, but no more than 1/4 cup of water.

Place dough in an oiled bowl to rise until it’s doubled in size.

Once it has doubled in size, take half the dough and place a floured countertop and roll out to about 2 inches thick, or the thickness your wanting.

Make sure that your rolling pin is also floured as the dough will stick to it.

Add in Christmas butter

Conversion Chart

Apple Dumpling Cinnamon Bread

Apple Dumpling Cinnamon Bread

Ingredients

8 Rhodes yeast dinner rolls—cut into 4 pieces

5 apples—peeled, cored, and cut up

1/2 cup of sugar

1/2 brown sugar

1/2 stick of butter

1 tsp. of vanilla

3 tbs. of flour

1 tsp. cinnamon

1/2 canned frosting—melted to drizzle over the top of apple dumpling cinnamon bread when it’s done.

Directions

Make sure to let yeast dinner rolls defrost, then cut the round yeast balls into four pieces.

Let rise to double their size.

Next, melt butter then add both brown and white sugar, cinnamon, and flour. Set aside.

Peel, core, and cut up the apples, then add in the butter mixture. Mix together.

Now that the yeast pieces have risen and doubled in size, add them to the apple mixture. Stir well.

Take a 9 x 13 pan and spray the pan with nonstick cooking spray.

Pour the apple and yeast mixture into the pan.

Bake at 350 for 35–40 minutes.

Drizzle melted frosting over the top of apple dumpling cinnamon bread.

Let cool.

Serves 12.

Conversion Chart

Biscuits

Biscuits

Ingredients

2 cups self-rising flour

1 cube of butter

1 tsp sugar

2/3 cup of milk

1 tsp baking powder

Directions

Mix flour, baking powder, sugar and butter together until it is like crumbs. Next stir in the milk until it forms into a dough. Flour the board than knead until it comes together than roll out until desire thickness.

Then use a biscuit cutter to cut out biscuits. bake on sprayed cookie sheet and bake at 350. Bake until golden brown or about 20 minutes. Serves 8 to 10

Conversion Chart

Banana Pancakes

Banana Pancakes

Ingredients

2 cups Bisquick or flour

2 eggs

1 cup of milk

1/4 cup sugar

2 tbs. baking powder

2 tbs. vegetable oil

2 ripe bananas—smashed

1 tsp. cinnamon

1 tsp. of vanilla

1 tsp. allspice

Directions

Mix together eggs, milk, vegetable oil, ripe bananas, cinnamon, vanilla, and allspice mix well.

Add in all the dry ingredients. If it seems to be too thin, then add another 1/2 cup of flour and mix well. The bananas do tend to add liquid to the pancake batter.

Cook the pancakes in 1 tbs. of oil. Wait until bubbles appear on the top of the pancakes, then flip until they are golden on each side. Do this to the rest of the batter until all the pancake batter is used up.

Conversion Chart

Caramel Apple Cinnamon Biscuit

Caramel Apple Cinnamon Biscuit

Ingredients

5 apples—peeled and cored; cut up in small chucks

1/2 cup of sugar

1 tsp. of cinnamon

4 1/2 cups of Bisquick mix—to Bisquick add 1/2 cup of sugar and 1 tsp. of cinnamon

2 cups of water or milk

2 tsp. of vanilla

Directions

Mix up Bisquick mix with 1/2 cup of sugar and 1 tsp. of cinnamon. Stir and add water. The dough will be sticky, so put flour on the counter before you put the dough on top. This way, it doesn’t stick. Roll this out as you would for cinnamon rolls. When you get it to the right thickness, put butter all over the top. Sprinkle sugar and cinnamon. Roll it up and cut just as you would a cinnamon roll. Make sure not to roll them out too thick. 1/4 inch should be thick enough.

Apple mixture—cut up 5 apples and peel along with coring them. Put this into a bowl and add 1/2 cup of sugar, 2 tsp. of vanilla, and 1 tsp. of cinnamon. Mix well and set aside. Put into pan. Cook them for about 5 minutes. Drain and set aside.

Spray the bottom of a 13 x 9 pan. Put all the apples all over the bottom of the pan, then place your biscuit cinnamon rolls on top of the apples. Bake at 350 for 30 minutes, or until golden on top. When cooled, find a cookie sheet to fit the 13 x 9 pan. Place on top of it and flip it over. Serve with whipped cream or ice cream.

Serves 10.

Conversion Chart

Cinnamon Blackberry French Toast

Cinnamon Blackberry French Toast

Ingredients

Egg mixture

2 loafs of cinnamon-swirl bread

10 eggs (adjust to the size of your family)

2 cups of milk

2 tsp. of vanilla

1 tsp. of cinnamon

Directions

Mix this up with a mixer until smooth. Take the bread and dip in egg mixture putting it into a frying pan with tbs. of oil. Brown on both sides until golden brown. When you get the french toast all done, put it into the oven to finish the rest of the meal. This will keep it warm.

Blackberry Syrup

Ingredients

1 cup of blackberries

1/2 cup blueberries

1 tsp. of vanilla

1 tsp. of cinnamon

1/2 cup of blackberry syrup

1/2 cup sugar

Directions

Cook together until the berries are soft this way it gives the syrup a real blackberry flavor. Cook this for about 7–8 minutes.

Take the french toast and add the Christmas butter (found in this cookbook) on top, then add the blackberry syrup over the top, making sure some of the berries