Happy Thanksgiving from ‘My Yellow Farmhouse’!

Turkey Gravey Flavored with Apples, Oranges and Red Onions - My Yellow Farmhouse.com

Wishing all my American friends a happy Thanksgiving.  (My Canadian friends celebrated their Thanksgiving a month ago, which I think is a really good idea – its FREEZING here in Massachusetts today.)

While running errands yesterday afternoon I saw car after car lined up at various gas stations, preparing to head out to grandma’s or wherever they were going.  I’m staying here in Massachusetts today.  I usually drive – or take the train – down to the Philadelphia area where I spend a truly joyous Thanksgiving with my son and his family.

My son’s in-laws always host Thanksgiving and there’s such a crowd that T. always cooks two turkeys.  (Love you T.!!!)

This browned and beautiful turkey was quickly turned into nothing but a carcass. – from which I made my Saturday-After-Thanksgiving Turkey Noodle Soup.  

THE TURKEY - 'My Yellow Farmhouse.com"

Saturday-After-Thanksgiving Turkey Noodle Soup - My Yellow Farmhouse.com

'Saturday After Thanksgiving' Turkey Soup - My Yellow Farmhouse.com

For the last few years my son has been in charge of preparing the sweet potatoes following my daughter-in-law’s grandmother’s tried and true recipe.  And I, for the last several years, have been in charge of the gravy and the green beans. Oh, and the homemade cranberry sauce.  (I wonder what they’ll do without me this year?!)

I returned home Monday night from a nine-day trip to Italy – it was fabulous! When we lived in Malta we often went to Italy for either business or pleasure – but Italy’s a place you can visit over and over again and never, ever tire of the food, the sights and the Italian people with their generous hearts and ready smiles.

Today I’m heading over to one of my sister-in-law’s homes to celebrate Turkey Day.  I wanted to make sweet potatoes following my daughter-in-law’s grandmother’s recipe, but I didn’t have any dark Karo syrup.  So I ‘doctored’ the recipe with what I did have – namely regular Karo syrup, 1/2 cup apple sauce, brown sugar, butter, cinnamon and nutmeg.  Plus three cut up apples.  I love how it turned out and I’ll be posting the recipe after Turkey Day!!

This magnificent photo of Venice was taken by a wonderful young woman named Cecilia whom we met on our tour.

Venice - by Cecilia Ramirez

Me… in front of the French Embassy in Rome, following the disaster in Paris.  Our hearts were breaking…

French Embassy in Rome

++  Clipart courtesy of www.hdlatestimages.com  

‘Quick ‘n Easy’ – Rustic One Crust Apple Pie with Maple Whipped Cream

Rustic One-Crust Apple Pie - myyellowfarmhouse

'A Little Help from My Friends'-Rustic One Crust Apple Pie - myyellowfarmhouse

Quick and easy to prepare, ‘Rustic One Crust Apple Pie with Maple Whipped Cream’ features thin apple slices bathed in sugar, cinnamon and nutmeg, enveloped in a lovely, crunchy crust. Extra yummy with a big dollop of Maple Whipped Cream!

My first attempt, a few weeks ago, preparing this Rustic One Crust Pie yielded great results … BUT … I added too much sugar and butter, which overflowed the crust.  The pie tasted wonderful, just ask my son!  But the crust stuck to the parchment paper and I had a hard time getting the pie onto the serving plate.  I wouldn’t want that to happen to you, so adjustments were made and ‘All is Well’.  This time the pie slid right off the baking sheet!

I few of my friends saw photos of the ‘mistake’ pie on Facebook, and asked me to ‘bring some over’ or told me they were coming to my house for a piece.  They weren’t fast enough.  My son had eaten the last two pieces. My friend, Sue, hearing I was preparing another rustic apple pie today, told me I could NOT allow my son to eat the rest of the pie until she first got a piece.  So I made her a promise.  I won’t let my son have the last piece – I’ll eat it !!  (Only kidding…. that would be really mean.)

  INGREDIENTS         Oven at 450 (F)    Bake pie for 25 minutes…. until apples are tender  

++ If you chose to add chopped nuts, wait until the pie has baked 15 minutes.  Sprinkle on the nuts and bake the pie a further 10 minutes.

  • 1 refrigerated pie crust  ++ Take crust out of refrigerator about 15 minutes before.
  • 4 cups thinly sliced peeled apples
  • 4 tsp. cornstarch
  • 2 tsp. cinnamon
  • 1/3 cup granulated sugar
  • 2 Tbs. brown sugar     ++ Not ‘packed’ – just leveled off
  • 1/8 tsp. nutmeg
  • 1 Tbs. melted butter
  • some water in a glass – to wet the crust folded over the apples, before sprinkling on the sugar
  • 1 tsp. granulated sugar – to be sprinkled on crust before baking
  • 2 Tbs. chopped pecans or walnuts    ++  I didn’t put any in the pie, but I think chopped nuts would be nice sprinkled on top of the Maple Whipped Cream!
  • 2 cups whipping (heavy) cream
  • 2 Tbs.REAL maple syrup

Remove purchased refrigerated pie crust from refrigerator about 15 minutes before. ++  This helps the crust unroll easily.  Peel and thinly slice 4 cups of apples – about 4 large.

In small bowl mix 4 tsp. cornstarch, 2 tsp. cinnamon, 1/3 cup granulated sugar, 2 Tbs. brown sugar and 1/8 tsp. nutmeg.  In another small bowl melt (in microwave) 1 Tbs. butter.  Pour sugar mixture into bowl containing melted butter – mix well with a fork & mix with 4 cups thinly sliced apples.

Place unrolled crust on an ungreased baking sheet – you don’t have to use parchment paper, but I prefer to.  Spoon apples onto the center of the crust.  Arrange apples so they’re 2″ from the edge of  crust.

Bake at 450 (F) for 25 minutes – until apple slices are tender.  Let pie rest a few minutes.  Loosen with a spatula just to be sure the crust doesn’t stick.  ++ It shouldn’t – now that I’ve adjusted the recipe.  ; o )

++  If you wish to add 2 Tbs chopped pecans or walnuts to your rustic pie, do so after the pie has baked 15 minutes – then bake pie 10 minutes more.

Whip 2 cups whipping (heavy) cream until thick.  Add 2 Tbs. REAL maple syrup.  Beat just until maple syrup is combined with cream.  Place a big dollop on each piece of Rustic One Crust Apple Pie, top with chopped pecans or walnuts and ENJOY!!!!

This little scarecrow made his first appearance November 2012. Click here for ‘Cecile’s Apple Pie Recipe’!

My Yellow Farmhouse - Apple Pie


'A Little Help from My Friends' - Rustic One Crust Apple Pie - myyellowfarmhouse

'A Little Help from My Friends' - Rustic One Crust Apple Pie - myyellowfarmhouse


'A Little Help from My Friends' - Rustic One Crust Apple Pie with Maple Whipped Cream - myyellowfarmhouse

Rustic One-Crust Apple Pie - myyellowfarmhouse

Rustic One-Crust Apple Pie - myyellowfarmhouse

++  Recipe adapted from ‘Pillsbury Apple Crostata’.

Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

red pepper - courtesy of Re Della Produce

The mellow flavor of charred (blackened) red bell peppers adds a big flavor boost to this chowder. Don’t worry – charring the red bell peppers isn’t a lengthy process, as it can sometimes be. The chopped peppers are charred right in the pan, then chopped onions and potatoes are added, along with chicken broth, fresh parsley and a good amount ‘half and half’ cream….  plus a dash of cayenne pepper.  Add some crusty bread – and you’ll have dinner on the table in about 45 minutes!

I made a few changes from the original recipe simply because I’m from the part of the States we call New England.  Massachusetts to be exact, where a chowder (chow-da) should be thick and creamy, full of chunks of potatoes, onions and, quite often, clams. So I substituted ‘half and half’ cream for the milk AND there is no ‘mashing down’ of the potatoes, onions and red bell peppers as suggested in the original.     ; o )

++  Whole milk, 2% milk or 1% can be used instead of the ‘half and half’

++  “Half and half” is a mixture of half heavy cream and milk commonly found in the States.  In Canada, half-and-half is 10% cream.


  • non-stick cooking spray
  • 3 cups roughly chopped red bell peppers     ++ approx. 2 large 
  • 2 cups roughly chopped yellow onion       ++ approx. 1  1/2 large 
  • 2 cups peeled russet potatoes, chopped into 1/2′ cubes     ++ approx. 1 russet potato
  • 2 cups chicken broth   ++ vegetable broth can be substituted
  • 2 cups ‘half and half’ OR milk    ++  If using milk, you may want to use more cornstarch to thicken the chowder.  
  • 1 Tbs. chopped fresh parsley  –  ++ plus some to sprinkle on top of chowder
  • 1/8 – 1/4 tsp. cayenne pepper
  • 1/2 to 3/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbs. cornstarch

  METHOD                   ‘Dutch Oven’ – – A large heavy cooking pot with a lid.

Dutch Oven - Walmart

Spray bottom of a 4-quart Dutch Oven with non-stick cooking spray – heat over medium-high heat for a few minutes.  Add 3 cups roughly chopped red bell peppers. Cook, UNCOVERED, 12 – 15 minutes until peppers are charred, stirring occasionally.

Lower heat a bit.  Add 2 cups roughly chopped yellow onion.  Cook, stirring occasionally, for 5 to 6 minutes, until onion becomes translucent.  Add 2 cups peeled russet potatoes, chopped into 1/2′ cubes, and 2 cups chicken broth.  ++ Vegetable broth may be substituted.  

Bring to a boil – reduce heat.  Simmer, COVERED, 12 minutes – or until potatoes are tender.

Add 2 cups ‘half and half’ (or milk), 1 Tbs. chopped fresh parsley, 1/8 – 1/4 tsp. cayenne pepper, 1/2 – 3/4 tsp. salt and 1/4 tsp. pepper.  Simmer, UNCOVERED, until chowder is heated through, stirring occasionally.

Place 3/4 cup of the chowder liquid in a mug and mix in 1 Tb. cornstarch.  Slowly add to chowder, stirring slowly until chowder thickens. ++ If using milk, you may want to use more than 1 Tbs. cornstarch.

Serve with some chopped fresh parsley sprinkled on top of chowder.  (Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder is even better when eaten the next day.)  Enjoy!

Follow this link for recipe – ‘No Name Bread’ – A Hearty, Moist Loaf, Perfect with Stew, Chili and Chowder

'No Name Bread' - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com


Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com


Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com

 ++ Recipe adapted from Better Homes and Gardens (Sept. 2105).

‘No Name Bread’ – – A dense, round loaf made with flour & cornmeal. Perfect with chili, soup or stew!

'No Name Bread' - myyellowfarmhouse.com
Because No Name Bread is dense and moist, it holds up to being dunked in soup, chili or stew etc.

I’ll let you in a secret.  This loaf of bread is NOT the bread I intended to make.  I won’t go into a lot of detail about The Problem.  I’ll just mention that ‘all flours are not made equal’, meaning Canadian flour is slightly different than flour used in the States. Due to that difference, the dough ended up being sticky and soft. But the yeast worked it’s magic and that’s the most important thing!!

I thought of adding a bit more flour to the dough but was out of flour. (Thank you flour moths…)  But I did have cornmeal – and the rest of the story will go down in history as How ‘No Name Bread’ Came to Be!

You begin by mixing flour, salt, yeast and water in a bowl, covering it and just leaving it alone. The mixture sits on your counter for 12 to 16 hours, kind of like a science experiment consisting of a white, sticky blob that bubbles.  (Up to this point, I was right on target with the recipe I was following.)

About an hour before you plan to serve your loaf of ‘No Name Bread’, add a cup of cornmeal and a bit of Italian seasoning to the dough and knead for five minutes. Allow dough to sit for a half hour, form it into a 7 1/2″ round  and bake for 25 minutes. (This is so  easy to make – there’s very little ‘hands on time’!)

INGREDIENTS       ++  Remember to start the dough the afternoon or night before!!

  • 3 cups unbleached all purpose flour
  • 1 3/4 tsp. salt
  • 1/2 tsp. instant OR rapid rise yeast    ++  Bread machine yeast IS rapid rise yeast
  • 1 1/2 cups lukewarm water    ++ Run your hands under the water to check.  If the water feels  slightly warmer than your hand – it’s perfect!
  • 1/2 tsp. Italian seasoning           ++  Optional
  • 1/3 tsp. garlic salt with herbs    ++  Optional
  •  2 Tbs. pine (pinola) nuts            ++  Optional  
  • parchment paper
  • olive oil – – to drizzle on loaf before baking
  • 1/4 tsp. Italian seasonings – – to sprinkle on loaf before baking


Oven at 450 (F)       Bake on a parchment paper-lined cookies sheet for 25 mins.

In a large bowl, whisk together 3 cups flour, 1 3/4 tsp. salt and 1/2 tsp. instant (rapid rise) yeast.  Mix in 1 1/2 cups lukewarm water.  Cover bowl with plastic wrap and allow to sit for 12 – 18 hours.  (You can peek it at… I know I did!)

About an hour before you plan to serve the bread, turn out dough… which will be VERY sticky… on to a heavily floured work surface.  Roll dough around a bit so it picks up some of the flour.  Add 1 cup cornmeal.  Work the dough with your hands until cornmeal is throughly mixed in.  Add 1/2 tsp. Italian seasonings, 1/3 tsp. garlic salt with herbs and 2 Tbs. pine nuts and work into dough.

Knead dough for about 5 minutes. Scrape dough onto the middle of a parchment paper-lined cookie sheet.  Form into a 7 1/2″ circle.  Cover dough with the same large bowl, turned upside down, and allow to rest for 30 minutes.

No Name Bread - myyellowfarmhouse.com (2)

See, it’s bubbling again!

Drizzle dough with olive oil (you can be generous with the olive oil) and sprinkle with 1/4 tsp. Italian seasonings.

Bake in a preheated 450 (F) oven for 25 minutes.  ++  Loaf will look more ‘golden’ than brown.  I recommend letting the loaf of ‘No Name Bread’ sit for 5 – 10 minutes…. if you can wait that long!!

Follow this link for my recipe ‘Thick ‘n Creamy Charred Red Bell Pepper and Potato Chowder’

Creamy Charred Red Bell Pepper and Potato Chowder - myyellowfarmhouse.com


'No Name Bread' - myyellowfarmhouse.com

Good Grief Charlie Brown – It’s a Pumpkin Patch Ice Cream Cake !!

Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com
All you need to make ‘Pumpkin Patch Ice Cream Cake’ is ice cream (no surprise there), two packages of chocolate cookies, pumpkin shaped candy and purchased green frosting!

This year marks the 60th anniversary of the American comic strip Peanuts.  Created by Charles M. Shultz, Peanuts  features delightful characters and a dog named Snoopy.   Adults are never seen – ever – which I believe is every child’s dream!

The Great Pumpkin, who, like Santa Claus arrives bearing gifts only to disappear once his task is done, made his first appearance in 1959.  Linus is the only person who believes in The Great Pumpkin and the other children laugh to see Linus sitting in a pumpkin patch year after year …. waiting for The Great Pumpkin …. who never shows up.  Yet Linus remains undeterred and has great faith The Great Pumpkin will show up next year.  What an optimist!!

Every year since 1996 families have gathered around their TVs to watch It’s the Great Pumpkin, Charlie Brown, knowing full well that Linus will only be humiliated once again.  I dedicate this pumpkin patch ice cream cake to Linus, Charlie Brown, Snoopy (the dog) and all the Peanuts gang.

Great Pumpkin Charlie Brown

++ I just learned the first Peanuts movie (not a cartoon) is arriving at theaters in States on November 6th.  How’s THAT for timely??  (I had no idea….)

   Ingredients and Method       See ‘how to photos’ at the bottom of this page!!

Use a 9’x 13′ pan or casserole       If using a slightly bigger or smaller pan, adjust ingredients

  • 2  (1.5 quart)  containers ice cream        ++I used chocolate and fudge swirl ice cream   
  • 5 cups chocolate cookie crumbs     ++  About 1 1/2  packages chocolate cookies with vanilla cream centers such as Oreo Chocolate Sandwich Cookies    oreo cookie
  • candy pumpkins – – –  22 – or so….
  • 1 container purchased cake icing with ‘cake decorating tips’ –  OR about 1/2 cup homemade icing, dyed green

 Remove ice cream from freezer and allow to warm up a bit while you prepare chocolate cookies crumbs.

Using a food processor or blender, chop up approximately 1 1/2 packages of chocolate cookies with vanilla cream centers.  You will need 5 cups chocolate cookie crumbs total.

++  If you don’t have a food processor or blender available, place cookies in a large plastic bag and ‘smash’ cookies using a rolling pin, meat tenderizer or a can.

Spread 1 1/2 cups chocolate cookie crumbs on the bottom of pan.

Open one ice cream container. Using a knife, go around edge of ice cream cartoon to loosen ice cream.  Tip ice cream onto a plate.  Cutting one slice at a time, cut ice cream into 3/4′ slices and lay slices on top of crumbs.  Continue until there is one full layer of ice cream.  ++  You may have a bit of ice cream left over if you’ve used a smaller size pan.

++ Don’t ‘fret yourself’ over the placement of the ice cream layers.  Make sure your hands are freshly washed & use your fingers to push the ice cream into the corners etc.  (If you follow this blog, you know I’m a BIG fan of just using my (clean) hands at times!)

Sprinkle 1 1/2 cups of chocolate cookie crumbs on top of ice cream.

Repeat ice cream layer using second container of ice cream.

Sprinkle on remaining 2 cups of cookie crumbs.

Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

Arrange the candy pumpkins here and there on top of the chocolate cookies crumbs.  Add vines and leaves – and there you are..  A Pumpkin Patch Ice Cream Cake that would make The Great Pumpkin proud.  Enjoy!

We grew both orange and white pumpkins at our farm in St. Antoine de Tilly, Quebec

Pumpkins and Our Horse Ben - myyellowfarmhouse.com

Autumn – My Yellow Farmhouse – 2015

Fall Photo - myyellowfarmhouse.com


Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com


Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com


Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com

Pumpkin Patch Ice Cream Cake -myyellowfarmhouse.com


Pumpkin Patch Ice Cream Cake - myyellowfarmhouse.com

‘Frightfully Delicious Halloween Bars’ with Candy Corn, Mini-Marshmallows, Nuts and Chocolate Chips

Frightfully Delicious Halloween Bars with Candy- myellowfarmhouse.com

Frightfully Delicious Halloween Bars are gooey, chewy and chocolatey.  Imagine combining a recipe for brownies with a recipe for chocolate cake (which includes a stick of butter) – then sprinkling on mini-marshmallows, nuts and chocolate chips – and you’ll have a good idea of how good these taste.

++ Not Halloween?  No problem – just use a full cup of chocolate chips and skip the Candy Corn.    ; o )

Oven at 350 (F)        Greased 9′ x 9′ pan       Yield – 20 pieces

Bake for 22 minutes, remove pan from oven.  Add toppings – bake for a further 4 to 5 minutes



  • 1 1/4 cups miniature marshmallows
  • 1/2 cup dark chocolate chips      ++  I use ‘Hershey’s Special Dark Chocolate
  • 1/2 cup candy corn
  • 1/2 cup chopped nuts  –  your choice


  • 1/2 cup butter (or margarine)    ++ 1 stick
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup flour
  • 1/3 cup cocoa powder
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt


Place 1 1/4 cups mini-marshmallows in a small bowl.  In another small bowl, combine 1/2 cup dark chocolate chips, 1/2 cup candy corn and 1/2 cup chopped nuts.  Set aside both bowls.

Place 1/2 cup butter or margarine in a microwavable bowl.  Melt butter for 30 seconds, until melted. Add 1 cup sugar, 2 eggs and 1 tsp. vanilla extract.  Mix with a fork or whisk until well-blended and lemon-colored.

Add 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1/2 tsp. baking powder and 1/2 tsp. salt.  Mix with a whisk or spoon until well blended.  Pour batter into greased 9′ x 9″ pan.

Bake at 350 (F) for 22 minutes.

Remove pan from oven.  Sprinkle on 1 1/4 cups miniature marshmallows, then sprinkle on mixture of 1/2 cup candy corn, 1/2 cup dark chocolate chips and 1/2 cup chopped nuts.

Return pan to oven for 4 – 5 minutes, until mini-marshmallows are softened and slightly puffed.  Cool completely on wire rack.  Fill a mug with very hot water.  Cut into 16 or 20 pieces.

++ Dip a sharp knife into hot water before each new cut.       ++   Between each cut you may need to wipe off knife.     ++  Don’t get frustrated by the stickiness of the marshmallows,  just take your time!  And keep rewetting the knife in the hot water!   Enjoy!!!

Frightfully Delicious Halloween Bars with Candy Corn- My Yellow Farmhouse.com

Frightfully Delicious Halloween Bars with Candy Corn -myyellowfarmhouse.com


Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com

Frightfully Delicious Halloween Bars with Candy Corn myyellowfarmhouse.com


Frightfully Delicious Halloween Bars with Candy Corn - myyellowfarmhouse.com (2)

++  Adapted from http://www.hersheys.com/recipes

Pizza Bread Swirls – with Pepperoni, Red Peppers, Onions and Mozzarella

Pizza Swirl Bread - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Great for dinner, a snack or as appetizers!!  

The days and nights are getting colder and it’s pretty cool right now inside My Yellow Farmhouse, so I simply placed my leftover Pizza Bread Swirls in a zip-lock bag and left them on the counter.  Those of you who, like me, sometimes eat pizza for breakfast will be happy to know these were still soft and delicious the next day.

A new recipe often starts as a small nugget of an idea which percolates in your head until you think, “I’ve Got It.”  Then, as people used to say, ‘The Proof is in the Pudding’ – meaning “What does the final product taste like”?  It’s great pleasure when the final product tastes even more delicious than you had imagined!


  • 1 1/2 to 1 1/3 lb. purchased pizza dough     ++ “A Little Help from My Friends” !
  • 1 Tbs. olive oil
  • 1 Tbs. olive oil
  • 1/2 cup onion
  • 1/2 cup red pepper
  • 4 Tbs. tomato paste  ++  I use ‘Hunts’ with basil, garlic and oregano
  • 1/2 tsp. Italian seasonings  ++  Oregano can be substituted but the flavor won’t be the same
  • 1 pkg. (6 oz.) sliced pepperoni  — DIVIDED – – 3/4 cup chopped — rest left in slices
  • 3 Tbs. grated Parmesan cheese
  • 1 pkg. (8 oz.) Whole Milk shredded Mozzarella
  • olive oil… to brush on stuffed & rolled bread
  • chopped fresh basil leaves – about 1 Tb. —-  to sprinkle on baked Pizza Bread Swirls

 ++   “How to” photos can be found at the end of the recipe    ++

Preheat oven to 375 F       Bake for 30 – 35 minutes      Yield – 12 Pizza Bread Swirls

Use a large cookie sheet lined with parchment paper     


  Forming the Pizza Roll 

Remove pizza dough from packaging and place in a large bowl.  Spread 1 Tbs. olive oil on top of dough.  Flip dough over.  Cover with a dish towel (tea towel) and allow dough to come to room temperature, about an hour or so if you have the time.  It’s much, much easier to roll out pizza dough when it’s more elastic and pliable.

Meanwhile prepare filling;  pour 1 Tbs. olive oil in a medium skillet. Add 1/2 cup chopped onion and 1/2 cup chopped red pepper. Cook, stirring often, until veggies are softened.  Add 1/2 tsp. Italian seasonings, 4 Tbs. tomato paste with basil, garlic & oregano and 3/4 cup chopped pepperoni.  Cook, stirring, for 4 – 5 minutes.  Set aside.

Sprinkle a bit of flour on a dish towel.  ++ I like to spread the flour around with my hands so most of the surface is covered with flour – the dough sticks less!  Roll out dough until you have a rectangle approximately 12″ wide by 14″ long.   ++ I flip the dough over about half way through the rolling process so both sides are slightly covered in flour and the dough doesn’t stick to the dish cloth.  

Divide onion/red pepper/pepperoni filling approximately in half – spread filling evenly over dough.  Place rest of pepperoni slices evenly over filling.  Sprinkle with 3 Tbs. grated Parmesan cheese and entire (8 oz.) bag shredded Mozzarella cheese.

Beginning at one of the long ends of dough, roll dough towards opposite end.  ++ The roll doesn’t have to be super tight… just tight enough to hold together when you cut it into sections.

  Cutting and Baking the Swirls

Turn roll so seam is on the bottom.  Brush with some olive oil.  Cut roll in half – then cut each half into 5 pieces, which gives you 10 pieces total.  ++  Use a sharp knife and cut slowly with a downward sawing motion.  I did a rather rotten job of cutting the swirls into equal sizes but they were fine!!   ; o )

Using a spatula – or your hands (which I do) – place swirls on a large cookie sheet covered with parchment paper. Bake in at 375(F) for 30 – 35 minutes.  ++ To check if the swirls are done, use a fork & lift up the middle of one.  If looks cooked – they’re ready.  

Sprinkle with grated Parmesan cheese and some chopped fresh basil.  ++ I highly recommend using some fresh basil – it really adds a whole other level of flavor     Enjoy  !!

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.comPizza Bread Swirls- myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.comPizza Swirl Bread - myyellowfarmhouse.com.

Pizza Bread Swirls - myyellowfarmhouse.com

Pizza Swirl Bread - myyellowfarmhouse.com

Pizza Bread Swirls - myyellowfarmhouse.com

Cream Cheese and Chocolate Filled Monkey Bread (Uses a 9 x 13 pan)

Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.

Monkey Bread Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

These are so good you might want to ‘slap your own self ‘ in the head !!  

Cream Cheese and Chocolate Filled Monkey Bread is baked in a 9″ x 13″ pan.  Unlike typical monkey bread, there’s only one layer rather than several and the pieces are bigger.  Think of these as ‘cinnamon roll meets monkey bread’!

A friend of mine is in the hospital and I brought two plates of my monkey bread to share with the nurses. They gave it rave reviews and several blamed me for their lack of will-power.  (Actually, I didn’t do so well in the will power department myself.)

Oven at 350F  (175C)       Greased 9″ x 13″ pan

Bake for 35 minutes – or until top is golden and center biscuits are fully cooked.


  • 2 (16 oz.) packages of LARGE biscuits, such as Pillsbury ‘Grands’ Biscuits, found in the dairy case

    Cream Cheese Filling

  • 2 ( 8 oz.) packages of cream cheese – softened
  • ½ tsp. almond extract
  • 1 ½ tsp. sugar
  • chocolate chips, such as Nestles    ++  You’ll need about 1/2 cup or more    ++  I recommend using dark chocolate 

    Chopped Nuts, White Sugar & Cinnamon  … to be sprinkled over filled biscuits

  • ½ cup chopped walnuts or pecans
  • ½ cup white sugar
  • 2 tsp. ground cinnamon

    Caramel Sauce

  • ½ cup (1 stick) butter – cut into cubes
  • ¾ cup PACKED brown sugar

METHOD      ++  See photos at bottom of post !

Open 2 packages of large refrigerated biscuits – allow to warm up a bit.  Soften 2 packages of cream cheese by bringing them to room temperature OR by microwaving each UNWRAPPED block of cream cheese on high for about 10 seconds.

In a medium bowl, beat softened cream cheese with ½ tsp. almond extract and 1 ½ tsp. white sugar until combined.

Place about a 1/2 cup dark chocolate chips in a small bowl.

Here’s how I formed the biscuits; take out four at a time.  Cut each biscuit in half.  Fold the cut halves together to form a circle.  (See photo below).  Using your palms, flatten each biscuit half until you have a 3″ circle.  Drop 2 heaping measuring teaspoons in the middle of each flattened biscuit and place several chocolate chips on top.   ++  I used about 4 for each, but next time I’m going to add more!! 

Bring the edges together to form something resembling a ball.  The shape does NOT matter, so don’t be fussy.  Place biscuit balls into a greased 9” x 13″.  Repeat….

++ I allowed the biscuits to rest a few minutes so the dough could rise a bit.  While dough is resting, sprinkle with 1/2 cup chopped walnuts or pecans.  In a small bowl mix ½ cup white sugar with 2 tsp. ground cinnamon.  Sprinkle sugar/cinnamon mixture over biscuits.

Place ½ cup (1 stick) butter, cut into cubes, and ¾ cup PACKED brown sugar in a small microwavable bowl.  Heat on high for 30 seconds.  Stir.  Heat for another 30 seconds.  Mix butter and brown sugar well with a fork or a whisk.  Pour over biscuits.

Bake in a 350F (175C) oven for 35 minutes.  Biscuits should be golden brown and center biscuits should be fully cooked.

Invert onto a serving platter…. it IS a bit tricky.  Immediately remove pan.  There will be bits of yummy melted brown sugar and butter left – scrape it out before it cools and put it in the nooks and crannies between the biscuits. (If no one is looking, you have my permission to just eat it!)  ; o )

++  If you don’t have a large enough serving platter, use a cookie sheet.   

Cream Cheese and Chocolate Filled Monkey Bread  is soooo good when eaten fresh from the oven – and I was pleasantly surprised to see how good these were a day later. Enjoy!

Monkey Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com

Monkey Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

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Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.com (3)

Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.com

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Monkey Bread Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com 2

Monkey Bread Bread Filled with Cream Cheese & Chocolate - myyellowfarmhouse.com (2)

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Monkey Bread Filled with Cream Cheese and Chocolate - myyellowfarmhouse.

An Oldie but a Goody !! Old-Fashioned Apple Squares – Just in Time for Apple Picking Season

Old-Fashioned Apple Squares - - myyellowfarmhouse.com

The recipe for these ‘Old-Fashioned Apple Squares’ was one of the first recipes I ever posted – back in November of 2012.  There’s a ‘bumper crop’ of apples this year, so I thought I’d repost this once again. These apple squares are yummy!

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You know you’re getting o.l.d when the recipe you’re searching for is over 30 years old !! Imagine how pleasantly surprised I was when I actually found it – not filed under “bars” but filed under “apples” – but found, nevertheless!!

These apple squares (or bars) are even tastier than I remember!! They’re loaded with apples, nuts and raisins, and have a buttery, cinnamony goodness – so you can even eat them for breakfast!!

                                              MAKES ABOUT 24 SQUARES – or BARS

  • Oven at 350 F
  • Lightly grease a 9″ x !0″ pan
  • Bake 45 – 50 minutes, or until a knife inserted in the center comes out clean.


  • 2 tsp. vanilla
  • 1 cup sugar
  • 1/2 packed brown sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 cups roughly chopped peeled and cored apples
  • 1/2 cup walnuts, chopped
  • 1/2 raisins (Try the raisins even if you don’t always like raisins. They kind of “melt away” into the batter, and give the resulting bars a lovely sweetness and golden dark color.)

In a medium-sized bowl – using a mixer – cream together the vanilla, both sugars and 2 eggs until creamy and throughly mixed.

In a large bowl, mix together the flour, baking soda, cinnamon, salt & nutmeg. Add the creamed mixture to the dry mixture, and mix by hand until throughly blended.

Add the apples, walnuts and raisins – mix by hand until throughly blended

Pour into the greased pan, spreading with the spoon to get the mixture even.

Bake at 350 F for between 45 – 50 minutes.  When cooled, cut with a sharp knife. Enjoy!

Old-Fashioned Apple Squares - - myyellowfarmhouse.com

‘The Summer of Cecile’ – Gardening, Traveling and Just Kicking Back !!

The Summer of Cecile - photo by Susan Morton

Wine, Cheese & Pâté.. mixed with a lovely evening and a good friend – heavenly!!

As you may know, I’m a BIG fan of the old Seinfeld comedy show.  In one of my favorite episodes George Costanza, played by Jason Alexander, announces he plans to spend the entire summer doing exactly as he likes.  He called it The Summer of George.  As it turned out, I had The Summer of Cecile, though there was no announcement and it was entirely unplanned!!

I Proclaim this the Summer of George

I didn’t posted anything here on My Yellow Farmhouse all summer….   My house was dusty and my gardens were weedy, but I did have one terrific summer!!   (Luckily a friend recently helped me with the weeding and mulching, so now my gardens are looking pretty great!!)

August 2015 - pink tea roses and dalhias - My Yellow Farmhouse.comAntique Chair and Flowers - August 2015 - My Yellow Farmhouse.com

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My Adorable Gardener -myyellowfarmhouse.comAugust 2015 - bird bath and bench - My Yellow Farmhouse.com

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I sure wasn’t idle during my Summer of Cecile.  I spent time at our Pocono house & actually accomplished quite a bit there.  Here’s a few shots of my visit to The Delaware Water Gap, taken during one of my trips back home to Massachusetts from the Pocono Mountains.

Delaware Water Gap National Recreation Area

Delaware Water Gap Na'tl Recreation Area - myyellowfarmhouse.com

Dingmans Falls – Delaware Water Gap National Recreational Area

Dingmans Falls - Del. Water Gap - myyellowfarmhouse.com

I frolicked in the waves at Wells, Maine, Situate, MA and New London, CT, and headed up to Quebec to visit with family and old neighbor’s in St. Antoine de Tilly.

Hazy, Lazy Day – Scituate, MA

Scituate, MA 2015 myyellowfarmhouse.com

And I visited the lovely Berkshire mountains here in Massachusetts twice. In the spring I went to see a musician friend of mine play at the delightful old Naumkeag estate in Stockbridge, and later in the season spent a truly lovely day with friends at The Mount, writer Edith Wharton’s beautiful estate in Lenox.

                     A rather cloudy twilight at Naumkeag estate – Stockbridge, MA

Shawl from India - Naumkea estate gView from Naumkeag - myyellowfarmhouse.com

My musical friend, David Reed    (http://www.tambouraproductions.com)

David Reed @ www.tambouraproductions.com

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Another hazy day … Edith Wharton’s Estate – The Mount, Lenox, MA

Edith Wharton's Home


And here’s a bit of news!  My dear friend Chogo John (a.k.a. John Amici) recently published a cookbook containing delicious Italian recipes handed down from one generation to the next.  Along with terrific recipes, John has included family tales, which I always enjoy reading on his blog.  You can find John’s book, Recipes from the Bartolini Kitchens on Amazon.com – OR – follow this link to purchase John’s cookbook!!  ++  http://fromthebartolinikitchens.com/2015/09/23/im-back-and-the-kitchens-are-open/

As for me, I’m ‘going back into the kitchen’ now that summer is officially over, and I’ll be posting my version of Chocolate & Cream Cheese Stuffed Monkey Bread very soon !!!  Sending out big hugs to you all. I’ve missed you during my Summer of Cecile.

Arrowhead Lake – Pocono Mountains, PA  – – Springtime

Poconos - spring 2015 myyellowfarmhouse.com

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