Amy Kathryn Anna's Super Easy Recipes #2( Cooking with fun,laughter and safety and food alternatives)

Chapters

1. 1Chaos in the Kitchen: Meet the Crew!Amy introduces her lively kitchen, her goofy Chihuahua and energetic Chiweenie, and her wonderful husband Rex. Get ready for fun, laughter, and a hint of delightful mayhem! Let's make My Super Easy Lemon Walnut Cake ( Rex gates nuts and anything except white or spice types of cake). Preheat oven to 350 F line which ever and how many pans with parchment paper and lightly spray with bakers ooking spray the paperFor those who aren't good at measuring things go to the store get 3 fresh lemons ,a small spice/ citrus rind grater, 1 bag of shelled chopped walnuts and 1 bad if shelled walnut halves ,1 box ( or more for larger cake pan or pans depending on how many people You are feeding) and a bottle of lemon extract. 3 large eggs per box of Super Moist Lemon cake mix, a large box of lemon or vanilla stove top pudding mix for the oil get which ever non strong tasting oil You prefer. Real vanilla ( not the fake stuff 1/ 4 cup of unsalted sweet cream butter , . In a large mixing bowl put Your dry ingredients, juice Your lemons and for.oeyes same set aside Your lemon seeds( who will grind up the seeds later and use them in homem ade glycerin or gists milk or soy soap). Yes the grater to grate the lemon skins. Add the grated lemon ,pudding mix,,lemon juice ,beat the 3 eggs (or have 6 egg whites handy if You can't have the yolk) ,,add the chopped walnuts pieces use only a wooden or plastic spoon to mix everything together. Hand beat with spoon 80 times scraping the bowl with the spoon to ensure even mixing. Add to pans. Tap bottoms so there are no air bubbles. For topping put nut haves first and then take castor ( granulated sugar a little if the juice ad mix together coner top of cake batrerBake according to box directions * if You want an orange pecan cake substitute oranges for lemons and pecans for walnuts. Oops oh umm when adding juice to cake batter save a table spoon for the topping ..silly Me. Cool thoroughly before slicing. Extra nite here .if You like You can add coconut to the topping before baking Enjoy!!!
2. 2Rule #1: The Squeaky Toy Sanity SaverLearn Amy's crucial first rule for cooking with pets: the mighty squeaky toy! Discover why it's essential for keeping furry helpers (and sanity) in check. Hand washing is key! After doing that take some cheese cloth and some edible crushed flowers and berries add maybe any type of mint or scented geranium leaves some cut up dried apple citrus fruit and ir pine apple bunch up the cheese cloth and the utcrealky tight fill up Your kettle with good water add the turd cheese cloth boil until it whistles set 3 minutes to sleep get Your favourite glass cup or mug and enjoy your fresh healthy tea .
3. 3Rule #2: Feed the Humans First!Amy shares her second golden rule: keep Rex (or any helper) fed and watered! Avoid kitchen fluster and forgotten steps. Ever had that 'dingbat' moment? Amy understands! When We fix eggs Rex usually only wants scrambled. This is how I fix them for Him : take 3 extra large eggs crack Them (set aside the egg shells to grind up for potting compost). Butter up or use bacon grease Your cooking pan really well and then put it in medium heat ( not forgetting to turn in the burner. I know silly Me right.. ) once the pan is sizzling add the eggs cover the pan and watch careful. ..once they start to bubble gently start to fold the eggs and gently break apart the eggs as Zyou fold .they will be really fluffy..no need to add milk or anything like that ti them just maybe some fresh ground cracked pepper corns. Plate this up with some sliced apples or orange segments some toast and it breakfast meat ir neat alternative. Just remember You are already getting Your protein from just eating the eggs without having the breakfast meat.
4. 4Egg-cellent Alternatives: No Yolks About It!Discover creative egg substitutes for baking and cooking. Amy explores tasty and easy swaps, ensuring delicious results even with dietary needs or ingredient shortages. If You use 3 eggs best up 6 egg whites ( whisk them up but don't make a hard peak,) For omelettes follow My scrambled egg in recipe but only fold and lift the eggs don't break them up and add what ever You want to Your omelette. Please know that You should always cover Your eggs to make certain that they are thoroughly cooked before folding over Your added ingredients. To ensure that Your vegetables are soft for the eggs put the chopped vegetables in a Ziploc microwave safe bag leave room in the seal for air to escape cook 2 minutes in the microwave and cool 3 minutes before opening bag and adding vegetables to the omelette. Safety First!!!
5. 5Butter Me Up: Dairy-Free DelightsExplore delightful butter alternatives. Amy shares simple, delicious options for your recipes, making baking and cooking accessible and flavorful for everyone. Super Easy Yogurt Spread. Take cheese cloth one large container of plain Turkish or Greek Yogurt. ( If You want a sweet cream taste get the honey vanilla) Have a l very deep arge bowl handy and a very long handled mixing spoon or wooden dowel. Put cheesecloth into bowl add the Yogurt,turnip cheesecloth tightly around middle of spoon or dowel and hang it across the bowl put in fridge 24 hours dumping the liquid in the bowl several times remove from fridge and squeeze the cloth releasing the left over liquid then while still in the clothe before u tying shape the mixture into a firm that will fit into a tightly sealed container. Remote shaped Yogurt and put into a container keep in fridge unless You are using the spread. If You want and herbed nutty fruity or spicey spread add that during the first step Enjoy!!;
6. 6The Humble Banana: More Than Just a PeelDon't toss those banana peels! Amy reveals surprising uses for them, from gardening to household hacks. Plus, a yummy banana recipe you won't want to miss. If You can't use eggs in a cake with a muffin or cookie use the mighty banana. Or apple sauce. Baba perks are great for removing scratches from table or counters and as also Great fir gardening compost..Aldi awesome and also great for Your completion. Please buy and read My book on kitchen chemistry for gorgeous skin available on Amazon
7. 7Apple Scraps: From Core to CreationDiscover the magic hidden in apple cores and peels. Amy shares clever ways to repurpose them, adding a touch of eco-friendly fun to your kitchen adventures.dry in the oven on low or in a food dehydrator grind it cut up and add to glycerin , soy ,or gists milk soap base or candle wax for scent and exfoliant or add to water and glycerin with a touch of witch hazel fir a facial astringent.
8. 8Herbaceous Helpers: Minty Fresh IdeasBeyond the sprig! Amy explores creative uses for leftover mint, from refreshing drinks to natural cleaners. Get ready for a burst of minty freshness! Here's comes the cheesecloth again add dried or freshly crushed mint leaves tue tightly add to bath or foot soak water so refreshing or even better add to drinking water put in fridge with cucumber ,and citrus slices keep very cold. It's healthy and keeps You hydrated!!!
9. 9Citrus Zest: Lemons, Limes, and LaughterDon't discard those lemon and lime rinds! Amy reveals their secret talents in cleaning, cooking, and more. A zesty chapter full of bright ideas.Vack up until the late 1990s homemade pomanders scented a great many homes ..have on hand arrowroot and a large box of borax powders tissue paper a bottle of cloves,ground cinnamon and all spice tooth picks big boxes or air tight containers. Cookie cooling racks to line the boxes or containers and a very dark,dry place gard firm apples pears pomegranate and citrus fruits poke holes all over with toothpicks cover with the spices, arrowroot and borax cover with layers of tissue paper and lids put away in dark dry room or closets for up to 4vweejs until fully dried out. Wrap in cloth fabric bundles with cinnamon sticks tue up with another cinnamon stick make a nice little card and give as gifts. Use dried citrus pearls in baths foot soaks or homemade teas Enjoy !!!
10. 10Nutty About Savings: Shell-Shocking IdeasAmy turns nut shells into treasure! Uncover ingenious ways to use them in the garden and around the house. Who knew shells could be so useful? Crushed nut shell added to soap bases make great exfoliants. Plus make sure that You add them to garden compass..
11. 11Gardening Gold: Veggie Scraps ReimaginedAmy transforms leftover vegetable scraps into garden gold. Learn simple techniques to regrow veggies and enrich your soil, making your kitchen waste work for you. Not only veggie scraps but add dead flowers, herb stems,dried out stake herbs,and fruit scraps and left over peels that are t used for other things Your garden will thank You.
12. 12A Chat with Nana Sadie: Wisdom and WafflesAmy shares a heartwarming chat with her adopted Nana Sadie, perhaps over some delicious waffles. Expect gentle advice and shared laughter, a true comfort. I live gearing stories about Sadies Family and Relatives farms in California and the Gentlemen's farm the ones who raised Me owned..that's where I learned so many things...
13. 13Eunice, Coco, Karla, and Jen: The Recipe PosseAmy reminisces about her dear friends. Imagine them gathered, sharing stories and laughter over Amy's creations. They know the chaos well! These Young ( aged 50 to almost 90,) are major cookie monsters when it comes to anything that I cook or bake.. They are My taste testers who have unbiased , truthful opinions about what I create..dare I say... They love My homemade soups and stews which can be found in My first Amy Kathryn Anna's Super Easy Recipe Book. Dud You know that portobello mushrooms and Rona or grape tomatoes combined with jicama , parsnip, rutabaga,and turnips and maybe add potatoes if You must will thicken a soup or stew on their own..it's healthier especially for diabetic,renal and cardiac patients..like Me... When using meat cut.off all of the fat. Use only oils without any heavy taste . No salt .never never never. It will come from the vegetables....
14. 14Rex's Kitchen Capers: A Husband's TaleA humorous look at Rex's unique role in the kitchen. From his affectionate 'dingbat' calls to his appreciation for snacks, Rex is part of the fun! I have noticed that finally over the latter part of 16 years that Rex is paying attention and showing interest in what I do. I ask him if something needs more seasoning and what He thinks would taste awesome... He lives what They call in the hills little breads. Take a box of Bisquick or any baking mix follow meauremebts for bisquits Add 3 tablespoons of rapid quick rise yeast add a table spoon of sugar add 1/4 cup of warm water. Let the yeast bubble and add to biscuit mix for milk use buttermilk or soy or nut milks. Follow baking directions on box. Use the Yogurt Spread and My rose petal jam recipe. Take sure jell add sugar to taste add rise petals or whole berries or peppers of any kind.....cook until thickened and jar as You normally would.
15. 15The Fur Babies' Foodie Fails (and Wins!)Amy recounts comical moments where her pets tried to 'help' cook, leading to hilarious mishaps. Learn how she safely navigated their enthusiastic, albeit messy, involvement. My silly FurBabies tug in my pant legs,follow Me everywhere hoping that I will drop anything for them to taste. Russo ( My Chiweenie who thinks that He is a mountain goat) has learned to climb onto everything. Therefore He tries to instruct Ne on how to cook what He wants and then attempts to taste it..
16. 16Safety First, Fun Always!Amy emphasizes essential kitchen safety tips, especially when pets and unique helpers are around. Cooking should be enjoyable and secure for everyone involved. If You are physically challenged like Me You will find that having food choppers , cutting boards with pointed pegs to secure foods and Madeline s plus rocking cutting blades and chunky silverware and 2 handled cups are a Godsend but please be extra careful about the blades as they are extra sharp..just ask Rex
17. 17My Genius 'Dingbat' Brain: Embracing the ChaosAmy reflects on her brilliance and her 'dingbat' moments with self-deprecating humor. It's okay to be scatter-brained when surrounded by so much love and furry chaos! When You look at it all it brings forth laughter and fun,silly moments..that's what keeps us healthy and helps us to stay alive longer..
18. 18Recipe Remix: Adapting with FlairAmy shares tips on how to adapt recipes using her suggested alternatives and leftover ingredients. Get creative and make these recipes your own!As I have stated in Amy Kathryn Anna's Super Easy Recipes no.mattee what Your dietary preference,religious rules,and medical needs Any recipes can be and are very adaptable. Remember only Fresh,Natural,Organic ingredients and for heavens sake No Salt!!!
19. 19The Joy of Sharing: Food, Laughter, and LoveAmy highlights the true essence of cooking: bringing people together. It's about the joy of creating, sharing, and laughing with loved ones, pets included. The very best way to make friends and to bring smiles to faces and help those in need is to share what You create..it's always fun to play Secret Santas and Great Pumpkins/ Easter Bunnies...Make homemade soaps and wax melts or pomanders to share/ gift...
20. 20Until Next Time: More Adventures Await!Amy wraps up, promising more fun, food, and furry antics. Encourage readers to try the recipes and embrace the happy chaos in their own kitchens. To think it all started with a Mother figure who burnt water and destroyed toast...

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  Let's Cook like the Pioneers of Old Cactus Valley Utah....Good morning, Amy! What a wonderful addition this would make to your manuscript collection. Pioneer and settler cooking is one of the most honest, resourceful culinary traditions in American history — food born of necessity, ingenuity, and sheer grit.🪵 Pioneer & Settler Recipes of the American West🌾 About Pioneer CookingSettlers traveling the Oregon, California, and Santa Fe Trails — and those who homesteaded the Great Plains and Rocky Mountain West — cooked under extraordinary constraints. They had no refrigeration, limited fuel, and carried only what a wagon could hold. Their pantry staples were cornmeal, dried beans, salt pork, lard, dried fruit, coffee, sugar, vinegar, and flour. They foraged, hunted, and traded with Native peoples along the way. Every recipe below is historically grounded in what real pioneers actually made.🔥 Trail & Camp CookingHardtack (Trail Bread / Pilot Bread)The most essential food on any wagon train — dense, nearly indestructible, and sustaining.Ingredients:•2 cups all-purpose flour•1 tsp salt•½ cup water (approximately)Instructions:1.Mix flour and salt together in a bowl.2.Add water gradually, mixing until a stiff, dry dough forms — it should not be sticky.3.Roll out to about ½ inch thickness on a floured surface.4.Cut into 3×3 inch squares.5.Using a nail, skewer, or fork, punch a grid of holes across each square — 4 rows of 4 holes. This prevents puffing and helps it dry evenly.6.Bake in a Dutch oven or cast iron skillet over a low fire, or in a modern oven at 375°F (190°C) for 30 minutes per side, until completely dry and hard.7.Cool completely before storing. Properly dried hardtack keeps for months.Pioneer Notes: Pioneers softened hardtack by soaking it in coffee, water, or bean broth. It was also crumbled into stews and soups as a thickener.Johnnycakes (Journey Cakes / Corn Dodgers)A cornmeal flatbread cooked directly on a griddle or flat stone — one of the oldest American trail foods.Ingredients:•1 cup stone-ground cornmeal (white or yellow)•½ tsp salt•1 tsp sugar (optional — many pioneers omitted this)•¾ cup boiling water•2 tbsp lard or bacon drippings, plus more for the panInstructions:1.Combine cornmeal, salt, and sugar in a bowl.2.Pour boiling water over the cornmeal and stir well. Let stand 5 minutes.3.Stir in the lard. The batter should be thick and hold its shape.4.Heat a cast iron skillet or griddle over medium heat. Grease lightly with lard.5.Drop spoonfuls of batter onto the griddle and flatten slightly to about ½ inch thick.6.Cook 4–5 minutes per side until golden brown and crisp on the outside.7.Serve hot with molasses, honey, or alongside beans and salt pork.Pioneer Notes: On the trail, these were sometimes baked on a flat rock beside the fire or wrapped around a green stick and held over the coals.Chuck Wagon BeansThe backbone of the cowboy and settler diet — slow-cooked, smoky, and deeply satisfying.Ingredients:•2 cups dried pinto beans (or navy beans)•½ lb salt pork or thick-cut bacon, cut into chunks•1 medium onion, roughly chopped•2 tbsp molasses•1 tbsp brown sugar•1 tsp dry mustard•1 tsp salt•½ tsp black pepper•Water to coverInstructions:1.Soak beans overnight in cold water. Drain and rinse.2.Place beans in a large Dutch oven or heavy pot. Cover with fresh water by 2 inches.3.Add salt pork and onion.4.Bring to a boil, then reduce to a low simmer. Cook 1 hour.5.Add molasses, brown sugar, mustard, salt, and pepper. Stir well.6.Continue simmering, partially covered, for another 2–3 hours until beans are completely tender and the broth has thickened. Add water as needed to keep beans submerged.7.Taste and adjust salt before serving.Pioneer Notes: On the trail, this pot was buried in a fire pit with coals above and below — a primitive slow cooker that could cook all day while the wagon moved.Salt Pork and Cornmeal MushA humble, filling staple eaten morning and night across the frontier.Ingredients:•1 cup stone-ground cornmeal•4 cups water•1 tsp salt•¼ lb salt pork, sliced thin•Molasses or maple syrup for servingInstructions:1.Bring water and salt to a boil in a heavy pot.2.Slowly pour in cornmeal while stirring constantly to prevent lumps.3.Reduce heat to very low. Cook, stirring frequently, for 20–25 minutes until thick and pulling away from the sides of the pot.4.Meanwhile, fry salt pork slices in a cast iron skillet until crisp and golden.5.Serve mush in bowls topped with salt pork and drizzled with molasses.Pioneer Notes: Leftover mush was poured into a pan, allowed to set overnight, then sliced and fried in lard the next morning — a dish called fried mush that was a beloved breakfast across the frontier.🍲 Homestead CookingPrairie Chicken StewSettlers hunted prairie chickens, grouse, and wild turkey throughout the Great Plains and Rocky Mountain West. This is a classic one-pot stew.Ingredients:•1 whole chicken, cut into pieces (or 2–3 lbs bone-in chicken pieces)•3 medium potatoes, peeled and cubed•2 carrots, sliced•1 large onion, chopped•2 stalks celery, sliced (if available)•2 tbsp lard or bacon drippings•1 tsp salt•½ tsp black pepper•1 tsp dried thyme or sage•4 cups water or broth•2 tbsp flour mixed with ¼ cup cold water (for thickening)Instructions:1.Heat lard in a large Dutch oven over medium-high heat.2.Brown chicken pieces on all sides. Remove and set aside.3.Add onion and celery to the pot. Cook until softened, about 5 minutes.4.Return chicken to the pot. Add potatoes, carrots, salt, pepper, and herbs.5.Pour in water or broth to cover.6.Bring to a boil, then reduce to a simmer. Cook 45 minutes to 1 hour until chicken is falling off the bone.7.Stir in the flour-water mixture and simmer another 10 minutes until the broth thickens.8.Taste and adjust seasoning. Serve with johnnycakes or cornbread.Sourdough BiscuitsPioneers maintained sourdough starters for months on the trail — a living culture of wild yeast that required no commercial leavening.For the Sourdough Starter (begun 3–5 days ahead):•1 cup flour•1 cup warm water•Mix together in a crock or jar. Leave uncovered in a warm place. Feed daily with equal parts flour and water until bubbly and active.For the Biscuits:•1 cup active sourdough starter•1½ cups flour•½ tsp salt•½ tsp baking soda•2 tbsp lard or butterInstructions:1.Mix flour, salt, and baking soda together.2.Cut in lard until mixture resembles coarse crumbs.3.Stir in sourdough starter until a soft dough forms. Do not overwork.4.Turn out onto a floured surface. Pat to ¾ inch thickness.5.Cut into rounds with a tin cup or biscuit cutter.6.Place in a greased Dutch oven or cast iron skillet.7.Bake covered over medium coals (or in a modern oven at 425°F / 220°C) for 15–20 minutes until golden.Dried Apple Stack CakeOne of the most beloved pioneer desserts — layers of thin gingerbread cake filled with spiced dried apple filling. Settlers brought dried apples in barrels across the plains.For the Cake Layers:•3 cups flour•½ cup sugar•½ cup lard or butter•½ cup molasses•1 egg•½ cup buttermilk (or soured milk)•1 tsp baking soda•1 tsp ginger•½ tsp cinnamon•½ tsp saltFor the Dried Apple Filling:•2 cups dried apples•2 cups water•½ cup brown sugar•1 tsp cinnamon•½ tsp allspice•¼ tsp clovesInstructions — Filling:1.Simmer dried apples in water until completely soft, about 30 minutes.2.Mash or chop finely. Stir in brown sugar and spices.3.Cook another 10 minutes until thick. Cool completely.Instructions — Cake:1.Cream lard and sugar. Beat in egg and molasses.2.Mix dry ingredients separately. Alternate adding dry ingredients and buttermilk to the wet mixture.3.Divide dough into 6 equal portions. Roll each into a thin round to fit a 9-inch skillet.4.Bake each layer in a greased cast iron skillet at 350°F (175°C) for 8–10 minutes until just set.5.Stack layers with apple filling spread between each one.6.Wrap the finished cake and let it rest overnight — the layers absorb the filling and the cake becomes moist and deeply flavored.Vinegar PieWhen lemons were unavailable — which was almost always on the frontier — settlers made a tart, custard-style pie using apple cider vinegar.Ingredients:•1 unbaked pie crust (see below)•3 eggs•1 cup sugar•2 tbsp apple cider vinegar•2 tbsp flour•1 tbsp butter, melted•1 cup water•½ tsp vanilla (if available)•Pinch of nutmegFor the Pioneer Pie Crust:•1½ cups flour•½ tsp salt•½ cup lard•3–4 tbsp cold waterMix flour and salt. Cut in lard until crumbly. Add cold water one tablespoon at

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