Lorena Belcher . Amish Friendship Bread

12/06/23 • 29 min

The Voice Kitchen: where recipes & voice talent blend!

Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite Joe and a seat at The Voice Kitchen !

I hope you enjoyed last week’s recipe of ‘Aunt Viola’s Broccoli Pie’ brought to you by the lovely Ann Lucente. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

I am so excited to be opening the kitchen today to my friend and fellow vo talent Lorena Belcher. She’s described as “A Sip of Sweet Tea... with a Splash of Country Charm 🌻 The only Texas voice you’ll need, that’s guaranteed to bless your heart❤️ She specializes in Automotive Commercials for both Television and Radio. Lorena's love of the country and sweet tea is what makes her a favorite when it comes to voiceover performances with a little drawl, and a lot of heart!

She’s also the creator and host of ‘A Texas Girl Talks’...which in a moment, we’ll find out just what she’s talking about.

Let’s meet this Sip of Sweet Tea by welcoming Lorena Belcher into ‘The Voice Kitchen’...

NOTE: Do not refrigerate the starter. It is normal for the batter to rise and ferment. If air gets into the bag, let it out.

Day 1: Do nothing.

Day 2: Mash the bag. Day

3: Mash the bag. Day

4: Mash the bag. Day

5: Mash the bag. Day

6: ADD to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

1. Pour the entire bag into a nonmetal bowl.

2. Add 11⁄2 cup flour, 11⁄2 cup sugar, 11⁄2 cup milk.

3. Reserve 1 cup of starter in the bowl if you plan to bake today.

4. Divide the remaining batter into 1-gallon Ziploc bags with 1 cup per bag. Your starter may yield 4 to 7 cups depending on how active your starter has been. Give the bags to friends along with a copy of the recipe and several slices of the bread. Label your Ziploc bag with the date, making your Day 10 their Day 1. If you can’t give it to them on Day 1, be sure to tell them which day it is when you present it to them.

BAKING INSTRUCTIONS

1. Preheat oven to 325° F (165° C).

2. To the one cup of batter in the bowl add the following: 3 eggs

1 cup oil

1⁄2 cup milk

1 cup sugar

1⁄2 teaspoon vanilla

2 teaspoons cinnamon

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

2 cups flour

1 or 2 small boxes instant pudding (any flavor) “now my understanding is that you can make this recipe without pudding but one would need to experiment to see if it marches the flavor profile they might be used to if they’ve had this bread before”

1 cup chopped nuts or raisins (optional)

2. Grease two large loaf pans.

3. In a bowl mix an additional 1⁄2 cup sugar and 11⁄2 teaspoons cinnamon.

4. Dust the greased pans with the cinnamon-sugar mixture.

5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on top.

6. Bake for one hour or until the bread loosens evenly from the sides.

7. ENJOY!

To reach Lorena Belcher, you may do so via the following:

Business email: [email protected] Instagram: @lorena_belcher_voice_over Website: https://www.lorenabelchervoiceover.com/

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.

Outro specific to this episode: 'Did you see the Angels' by the Spencers

Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

She’s also the creator and host of ‘A Texas Girl Talks’...which in a moment, we’ll find out just what she’s talking about.

Let’s meet this Sip of Sweet Tea by welcoming Lorena Belcher into ‘The Voice Kitchen’...

NOTE: Do not refrigerate the starter. It is normal for the batter to rise and ferment. If air gets into the bag, let it out.

Day 1: Do nothing.

Day 2: Mash the bag. Day

3: Mash the bag. Day

4: Mash the bag. Day

5: Mash the bag. Day

6: ADD to the bag: 1 cup flour, 1 cup sugar, 1 cup milk. Mash the bag.

Day 7: Mash the bag.

Day 8: Mash the bag.

Day 9: Mash the bag.

Day 10: Follow the directions below:

1. Pour the entire bag into a nonmetal bowl.

2. Add 11⁄2 cup flour, 11⁄2 cup sugar, 11⁄2 cup milk.

3. Reserve 1 cup of starter in the bowl if you plan to bake today.

BAKING INSTRUCTIONS

1. Preheat oven to 325° F (165° C).

2. To the one cup of batter in the bowl add the following: 3 eggs

1 cup oil

1⁄2 cup milk

1 cup sugar

1⁄2 teaspoon vanilla

2 teaspoons cinnamon

11⁄2 teaspoons baking powder

1⁄2 teaspoon salt

1⁄2 teaspoon baking soda

2 cups flour

1 cup chopped nuts or raisins (optional)

2. Grease two large loaf pans.

3. In a bowl mix an additional 1⁄2 cup sugar and 11⁄2 teaspoons cinnamon.

4. Dust the greased pans with the cinnamon-sugar mixture.

5. Pour the batter evenly into loaf or cake pans and sprinkle the remaining sugar-cinnamon mixture on top.

6. Bake for one hour or until the bread loosens evenly from the sides.

7. ENJOY!

To reach Lorena Belcher, you may do so via the following:

Business email: [email protected] Instagram: @lorena_belcher_voice_over Website: https://www.lorenabelchervoiceover.com/

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Outro specific to this episode: 'Did you see the Angels' by the Spencers

Previous Episode

Ann Lucente . Broccoli Pie

Welcome to ‘The Voice Kitchen’ podcast: where recipes and voice talent blend! I’m your host, Cheryl Holling

I hope you enjoyed the soft-opening of The Voice Kitchen last week, where I shared my cranberry relish and my mother’s Waldorf Salad recipes. If you missed that episode then I invite you to give it a listen, and if you are interested in making any of the recipes shared on this show, know that they will be in the show notes and eventually on their very own website.

Moving forward, I’ll be chatting with a talented voice actor who’ll be sharing one of their favorite recipes, while delving into its origin and the meaning it holds for them and their families.

From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, The Voice Kitchen will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations.

Today’s menu mark’s The Voice Kitchen’s official opening, as my guest Chef is billed as an Authentic.Real.Girl Next Door, who,much to my chagrin, doesn’t live next door to me. Thankfully we’ve managed to connect and become friends nonetheless!

Originally hailing from the Bronx, and currently living in upstate, NY, this bubbly, animated woman has charisma galore, and an infectious, relatable, approachable personality. Her work in voiceover includes multiple genres such as Commercials, eLearning, Explainer videos, Corporate and Industrial Videos, Telephony and Animation. She’s also one of the lovely voices in my intro welcoming you in Italian!

I’m so excited to open The Voice Kitchen by welcoming Chef Ann Lucente into The Voice Kitchen...

Aunt Viola's Broccoli Pie

1 10oz each frozen-Broccoli, Cauliflower, Spinach

2 10.5 oz cans Cream of Mushroom Soup

3-4 Sleeves of Ritz Crackers

1 Stick of Butter

Shredded Cheddar Cheese or cheese of choice

Cook veggies and chop with a knife

Mix butter with crumbled up Ritz Crackers

Layer:

Veggies, Soup, Cheese, Cracker Mixture

Repeat until done with all ingredients: end with cracker mixture on top.

Bake 375 until bubbling; approx 45 min.

Thanks for listening to this episode of

The Voice Kitchen: where recipes and voice talent blend!

To reach Ann Lucente, you may do so via the following:

Voiceover website: www.annlucente.com Podcast website: "Time To Elevate" Podcast Connect with Ann on LinkedIn To view the Tagliaferro Cookbook that is referrenced in this episode: https://www.mixbook.com/photo-books/interests/original-2-the-tagliaferro-cookbook-24449401?vk=2MPvwU2JnrQFFEiFcTF3

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at [email protected]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Next Episode

Rhonda Phillips & Miss Cady . Giant Decorated Chocolate Chip Cookies

Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling

I hope you enjoyed last week’s recipe of ‘Amish Friendship Bread’ brought to you by the Texas Sip of Sweet Tea Ms. Lorena Belcher. If you missed that, or the pilot episode, then I invite you to give it a listen, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.

This week, you’re in for a sweet and tasty treat, as I not only have one Chef joining me, but her adorable little sous chef as well!

Our Grand Junction, CO based VO chef, Rhonda Phillips, began as a radio broadcaster and producer before transitioning into voicing thousands of radio and television commercials, e-Learning modules and corporate trainings. You may have welcomed her voice into your home, car, work or computer without even knowing it.

She’s also an acting coach and the creator of, "Straight Talk About Talking' which covers the basics of what it really takes to start a career in voiceover and the monthly webinar series, ‘Late Night Secrets’; a networking community of Actors Helping Actors. She also joined me on episode 18 of my other podcast ‘19Stories from fear to Hope’.

Her adorable sous chef is 13-year old Cady, who also happens to be Rhonda’s granddaughter, is joining the conversation from Charlotte, NC as she does on the regular with Rhonda so they can bond by baking through the use of a popular online connection tool.

Let’s open the Voice Kitchen by welcoming Rhonda Phillips and little Miss Cady into the mix...

Giant Decorated Chocolate Chip Cookies

2 C all-purpose flour

1 tsp baking soda

1/4 tsp salt

1 1/4 C packed brown sugar

1 C (2 sticks) butter, softened

1 tsp vanilla extract

1 egg

2 C Nestle Toll house Milk Chocolate morsels (or however many our little hearts desire)

1 C chopped nuts (optional)

1 C raisins (optional)

1 container of prepared frosting and decorations (optional)

Combine flour, baking soda and salt in a small bowl. Beat brown sugar, butter and vanilla extract in a large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 1/2 cups of morsels, nuts and raisins. Drop 1/2 C dough onto an ungreased baking sheet. Spread to a 4-inch circle. Repeat with the remaining dough. Refrigerate dough until it's time to bake. Bake in a preheated 375 oven for 10 - 12 minutes until golden brown. Remove and place on a cooling rack. Decorate! Makes 10 large cookies or 2 dozen normal sized cookies.

Suggested alteration to the above recipe:

1, 1 lb Trader Joe’s Belgium Chocolate Bar with Almonds, or 1, 1 lb Trader Joe’s Belgian Dark Chocolate Bar

Chopped and/or broken into large chunks,measuring 1⁄2” in diameter

1⁄2 teaspoon cinnamon

1⁄2 teaspoon to 1 teaspoon orange zest (especially delicious when cookies are made with semi-sweet or dark chocolate)

You may contact Rhonda at:

Business email Address: [email protected]

Website(s): www.rhondasvoice.com

I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]

Follow me on Instagram @thevoicekitchen

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Outro specific to this episode: 'Ch Ch Ch Chocolate Chip Cookies' by Kimbo Children's Music