Combine 4 1/2 tsp yeast with 2 Cups of really warm water
Wait and see if it starts working.
Add the following ingredients without stirring: 7 TB sugar, 1/4 C Oil, 1/2 Tsp salt, 4 Cups flour
Stir with plastic or wooden spoon in a circular motion (never use metal)
Add 1 - 1 1/2 cups of flour by kneeding it with your hand until it isn't sticking to your hand.
Put oil in the palm of your hand and pat 1 side of the dough and then flip so the oil side is down. Cover with towel and let it rise for 30 min to and hour or until doubled its size.
Split in 2 and either put in loaf pans or split each half into thirds, roll into strips and braid. Let it rise again 30-45 min and then Bake 20 min at 350 until lightly browned.
Monday, December 15, 2008
Roll Recipe
Just let me warn you that this dough is REALLY sticky. DO NOT add any extra flour than the recipe calls for or they won't be as good. Just make sure you put lots of flour on your counter when you roll them out. I also flour my hands when I get it out of the bowl. Also, once you get your subdivided section of dough in your hands, you can keep adding flour to the sides of the dough until it doesn't stick to your hands anymore. It didn't seem like it took that much. Sorry for all the interjections I will make. It helped me out when my friend told me. SO MANY PEOPLE HAVE MESSED THIS ONE UP! Good luck! It really is easy!
1 c. melted butter
2 c. warm water
2 pkts. yeast or 4 1/2 t.
2 T. sugar
6 eggs
1 c. sugar
1 t. salt
8 c. flour
1/2 c. melted butter
Melt 1 cup butter. Set aside to cool. In a bowl or Pyrex measuring cup get 2 cups warm water, yeast and 2 T. sugar. Set yeast mixture aside until foamy. Usually by the time the yeast is foamy, the butter is cool enough. Add all your eggs to your Kitchen aid or Bosch with your whisk attachment (for now). Add your cup of sugar and blend with eggs. Add butter (give a quick mix). Add foamy yeast mixture and salt (quick mix). Add flour one cup at a time and give a quick mix between cups. Do that for a total of 4 cups and then switch your whisk attachment out for your dough hook. Continue adding flour one cup at a time with a quick mix between each until you get to your last cup. After adding your last cup, mix until all flour is combine. It will barely start to pull away from the sides (very sticky!!!) Don't mix too much. You don't want to have tough rolls!
Put in a big bowl (popcorn size?) with lid or cloth. I liked using the lid. Place in a warm area until it has doubled in size. About 2 hours. Once risen, punch down (floured hands). Section dough out into 3 or 4 sections depending on how big and how many rolls you want. Divide into 2 sections for just cinnamon rolls. I divided in half and then divided one section in half again. That way I had one batch of cinnamon rolls and 2 batches of rolls! Roll out a section on floured space, into a large 12-15 inch circle. Brush with melted butter. Use pizza cutter and cute into 12 (or 8 depending on size) triangles. I prefer 12. Roll the sections big end to small end. Place on a greased cookie sheet, and brush with more butter. NO, THIS ISN'T A PAULA DEAN RECIPE! Bake at 350 for 12 minutes or until a light golden brown.
CINNAMON ROLLS: Take 1/2 of dough and roll out on floured section into a large rectangle. Brush melted butter (liberally), sprinkle brown sugar, and cinnamon. Pecans would be good too. Roll up and cut with pizza cutter. I cut the roll in half and then in half again leaving 4 sections. Each section I cut into 4 except one that I only cut into 3. That way you have a total of 15 rolls to fit onto a cookie sheet. 5 rows of 3. Place on greased cookie sheet and bake at 350 for 20 minutes, or until light golden brown. To frost, just get a canister of Betty Crocker Vanilla frosting, melt in microwave for 1 minute. Drizzle over baked cinnamon rolls by the spoonful! Trust me this is the way to go on frosting. Really.
1 c. melted butter
2 c. warm water
2 pkts. yeast or 4 1/2 t.
2 T. sugar
6 eggs
1 c. sugar
1 t. salt
8 c. flour
1/2 c. melted butter
Melt 1 cup butter. Set aside to cool. In a bowl or Pyrex measuring cup get 2 cups warm water, yeast and 2 T. sugar. Set yeast mixture aside until foamy. Usually by the time the yeast is foamy, the butter is cool enough. Add all your eggs to your Kitchen aid or Bosch with your whisk attachment (for now). Add your cup of sugar and blend with eggs. Add butter (give a quick mix). Add foamy yeast mixture and salt (quick mix). Add flour one cup at a time and give a quick mix between cups. Do that for a total of 4 cups and then switch your whisk attachment out for your dough hook. Continue adding flour one cup at a time with a quick mix between each until you get to your last cup. After adding your last cup, mix until all flour is combine. It will barely start to pull away from the sides (very sticky!!!) Don't mix too much. You don't want to have tough rolls!
Put in a big bowl (popcorn size?) with lid or cloth. I liked using the lid. Place in a warm area until it has doubled in size. About 2 hours. Once risen, punch down (floured hands). Section dough out into 3 or 4 sections depending on how big and how many rolls you want. Divide into 2 sections for just cinnamon rolls. I divided in half and then divided one section in half again. That way I had one batch of cinnamon rolls and 2 batches of rolls! Roll out a section on floured space, into a large 12-15 inch circle. Brush with melted butter. Use pizza cutter and cute into 12 (or 8 depending on size) triangles. I prefer 12. Roll the sections big end to small end. Place on a greased cookie sheet, and brush with more butter. NO, THIS ISN'T A PAULA DEAN RECIPE! Bake at 350 for 12 minutes or until a light golden brown.
CINNAMON ROLLS: Take 1/2 of dough and roll out on floured section into a large rectangle. Brush melted butter (liberally), sprinkle brown sugar, and cinnamon. Pecans would be good too. Roll up and cut with pizza cutter. I cut the roll in half and then in half again leaving 4 sections. Each section I cut into 4 except one that I only cut into 3. That way you have a total of 15 rolls to fit onto a cookie sheet. 5 rows of 3. Place on greased cookie sheet and bake at 350 for 20 minutes, or until light golden brown. To frost, just get a canister of Betty Crocker Vanilla frosting, melt in microwave for 1 minute. Drizzle over baked cinnamon rolls by the spoonful! Trust me this is the way to go on frosting. Really.
Sunday, December 14, 2008
GReat Pumpkin Dessert
We love this yummy, easy pie/cake at our house! We gave our neighbors this recipe card and the yummy treat for Christmas.Tuesday, December 9, 2008
Elf No More!
Oh My Goodness! I am so sorry I posted that on here. Just so ya'll know why...
When you go to ElfYourself.com and set up a video of your family, it offers to post it on your blog for you. You just put in your blogger name, and password, and it does the rest. NOW- if you have more than one blog you contrubute to, it posts it to the last one that was posted on (for me, that would be Fabulous Food... not my personal blog)! I am so sorry it showed up here.
NOW- in the meantime, as an apology- lemme post my favorite holiday recipe for you all...
Butterscotch Yams (or Sweet Potatoes)
6 medium yams (or sweet potatoes), cooked peeled and sliced
1 c. light Karo Syrup
1 c. brown sugar, packed
1/2 c. cream (for lower fat content, use Half & Half)
1/4 c. butter (or margarine)
1 tsp. salt
1/2 tsp. cinnamon
Arrange yams in a 9 X 13 inch pan. Bake in a 325* oven for 15 minutes. In a small sauce pan combine Karo syrup, brown sugar, cream, butter, salt and cinnamon. Bring to a boil stirring constantly. Let boil for 5 minutes. Pour over yams and bake 15 minutes longer.
This recipe is AWESOME, and EASY, and the sauce is so unbelievably tasty on ham and turkey... Hope you enjoy, and sorry again!
When you go to ElfYourself.com and set up a video of your family, it offers to post it on your blog for you. You just put in your blogger name, and password, and it does the rest. NOW- if you have more than one blog you contrubute to, it posts it to the last one that was posted on (for me, that would be Fabulous Food... not my personal blog)! I am so sorry it showed up here.
NOW- in the meantime, as an apology- lemme post my favorite holiday recipe for you all...
Butterscotch Yams (or Sweet Potatoes)
6 medium yams (or sweet potatoes), cooked peeled and sliced
1 c. light Karo Syrup
1 c. brown sugar, packed
1/2 c. cream (for lower fat content, use Half & Half)
1/4 c. butter (or margarine)
1 tsp. salt
1/2 tsp. cinnamon
Arrange yams in a 9 X 13 inch pan. Bake in a 325* oven for 15 minutes. In a small sauce pan combine Karo syrup, brown sugar, cream, butter, salt and cinnamon. Bring to a boil stirring constantly. Let boil for 5 minutes. Pour over yams and bake 15 minutes longer.
This recipe is AWESOME, and EASY, and the sauce is so unbelievably tasty on ham and turkey... Hope you enjoy, and sorry again!
Root Beer Cookies
Sorry for the elf video. I had no control over that posting here. And to show how sorry I am, I will post a cookie recipe. :)
These are interesting. They actually taste like rootbeer!
Ingredients-
For cookies:
1 cup packed brown sugar
1/2 cup butter
1 egg
1/4 cup buttermilk (or 1 tsp vinegar & the rest milk)
1 tsp rootbeer concentrate
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
For Frosting:
2 cups powdered sugar
1/3 cup butter, melted
2 Tbsp hot water
1 tsp rootbeer concentrate
Directions:
For cookies:
Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk & rootbeer concentrate. Add flour, baking soda and salt and mix until smooth. Cover and refrigerate for 1 hour.Drop by rounded tablespoons onto cookie sheet, or roll into one inch balls, then bake for 6-8 at 375 degrees. Remove from cookie sheets and cool on wire rack until cool. Be sure to wait long enough for the cookies to cool before frosting, otherwise the frosting will melt off the sides.
For Frosting:
Combine all ingredients and stir together until smooth. Refrigerate until needed for frosting cookies.
These are interesting. They actually taste like rootbeer!
Ingredients-
For cookies:
1 cup packed brown sugar
1/2 cup butter
1 egg
1/4 cup buttermilk (or 1 tsp vinegar & the rest milk)
1 tsp rootbeer concentrate
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
For Frosting:
2 cups powdered sugar
1/3 cup butter, melted
2 Tbsp hot water
1 tsp rootbeer concentrate
Directions:
For cookies:
Mix brown sugar, butter, and egg until fluffy. Stir in buttermilk & rootbeer concentrate. Add flour, baking soda and salt and mix until smooth. Cover and refrigerate for 1 hour.Drop by rounded tablespoons onto cookie sheet, or roll into one inch balls, then bake for 6-8 at 375 degrees. Remove from cookie sheets and cool on wire rack until cool. Be sure to wait long enough for the cookies to cool before frosting, otherwise the frosting will melt off the sides.
For Frosting:
Combine all ingredients and stir together until smooth. Refrigerate until needed for frosting cookies.
Brownie Cookies
I almost hate to give this recipe away because it's so foolishly easy. I get almost too many compliments on these cookies for how easy they are. I usually make these for when my husband goes home teaching or when I am going visiting teaching because they are so quick (it's either these or the cake mix cookies).
Brownie Cookies
basic recipe:
1 box brownie mix
1/4 c. oil
2 eggs
1 c. baking chips
Mix together the brownie mix, oil, and eggs. Stir in chocolate chips (or whatever baking chips you will use). Drop by rounded teaspoonfuls onto baking sheet. Bake at 350 for 8-10 minutes. Let cool slightly before moving, they're pretty soft when they come out.
*I have been experimenting with this and it's good using pretty much any baking chips. I have done chocolate chips, mint chips, and I'm doing peanut butter chips tonight. It's also a great way to use the low-fat brownie mix that my husband bought by the caseload (as brownies they are too fudgy, oily, and sticky). Beware also that the dough gets quite thick and will likely make your arm tired. It is like frosting.
Brownie Cookies
basic recipe:
1 box brownie mix
1/4 c. oil
2 eggs
1 c. baking chips
Mix together the brownie mix, oil, and eggs. Stir in chocolate chips (or whatever baking chips you will use). Drop by rounded teaspoonfuls onto baking sheet. Bake at 350 for 8-10 minutes. Let cool slightly before moving, they're pretty soft when they come out.
*I have been experimenting with this and it's good using pretty much any baking chips. I have done chocolate chips, mint chips, and I'm doing peanut butter chips tonight. It's also a great way to use the low-fat brownie mix that my husband bought by the caseload (as brownies they are too fudgy, oily, and sticky). Beware also that the dough gets quite thick and will likely make your arm tired. It is like frosting.
Tuesday, November 25, 2008
Pumpkin Bread
My Grandma Douglas's recipe for pumpkin bread is one of my all-time favorite foods. My kids down it too. This recipe will yield 2- 9x5x3 loaves + 1- 8 1/2 x 4 1/2 x2 loaf OR 4 - 8 1/2 x 4 1/2 loaves <---what I always do
4 cups sugar
1 1/2 cups oil
4 eggs, slightly beaten
3 cups pumpkin pie filling (30 oz can) (I just use the 100% pure pumpkin)
4 1/2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon
1. Mix sugar and oil well.
2. Beat in eggs and pumpkin.
3. Blend in sifted dry ingredients.
4. Pour into greased and floured loaf pans.
5. Bake at 325 for 1 hour or until done
6. Cool 15 minutes, then remove from pans
*Be sure to check your bread before actually calling it done. I bake the 4 smaller loaves and find that an hour PLUS 15 minutes of cooking time usually works out best for me. Otherwise you risk the center being inedible.
4 cups sugar
1 1/2 cups oil
4 eggs, slightly beaten
3 cups pumpkin pie filling (30 oz can) (I just use the 100% pure pumpkin)
4 1/2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons ground cloves
1 1/2 teaspoons cinnamon
1. Mix sugar and oil well.
2. Beat in eggs and pumpkin.
3. Blend in sifted dry ingredients.
4. Pour into greased and floured loaf pans.
5. Bake at 325 for 1 hour or until done
6. Cool 15 minutes, then remove from pans
*Be sure to check your bread before actually calling it done. I bake the 4 smaller loaves and find that an hour PLUS 15 minutes of cooking time usually works out best for me. Otherwise you risk the center being inedible.
No-Bake Chocolate Pie
warning: this is super sweet but super tasty! It's like eating smores.
7 milk chocolate candy bars (1.55 oz each), chopped
20 large marshmallows
1/2 c. milk
2 c. whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional
In a large, heavy saucepan, combine the candy bars, marshmallows and milk.
Cook and stir over low heat until smooth.
Remove from the heat; cool.
Fold in whipped topping; pour into crust.
Cover and refrigerate 4 hours or overnight.
Garnish with additional whipped topping if desired.
7 milk chocolate candy bars (1.55 oz each), chopped
20 large marshmallows
1/2 c. milk
2 c. whipped topping
1 graham cracker crust (9 inches)
Additional whipped topping, optional
In a large, heavy saucepan, combine the candy bars, marshmallows and milk.
Cook and stir over low heat until smooth.
Remove from the heat; cool.
Fold in whipped topping; pour into crust.
Cover and refrigerate 4 hours or overnight.
Garnish with additional whipped topping if desired.
Butter Horn Rolls
My favorite rolls ever. I love getting to make them for Thanksgiving. This is my grandma Smelser's recipe.
Butter Horn Rolls makes 32
1 pkg yeast
1/2 c warm water
1 c lukewarm milk
1/3 c melted butter
1/2 c sugar
3 eggs, well-beaten
3/4 tsp salt
4 1/2 to 4 3/4 c sifted flour
Dissolve yeast in warm water.
Add all other ingredients to yeast mixture.
Mix well. Mixture will be sticky.
Cover bowl with saran wrap or tupperware bowl with lid. Let raise 3 hours in warm place.
Dump out on flour board.
Divide dough in half and roll each half into a large 16" circle.
Brush with melted butter. Cut like a pie into 16 pieces.
Roll from large end and place on cookie sheets.
*The rest is from memory because apparently the other half of the recipe ran away. I'm making them right now though and I'll change it if it doesn't turn out right*
Cover with towel and let raise another 45 minutes or until double in size.
Bake at 350 for 15 minutes.
Butter Horn Rolls makes 32
1 pkg yeast
1/2 c warm water
1 c lukewarm milk
1/3 c melted butter
1/2 c sugar
3 eggs, well-beaten
3/4 tsp salt
4 1/2 to 4 3/4 c sifted flour
Dissolve yeast in warm water.
Add all other ingredients to yeast mixture.
Mix well. Mixture will be sticky.
Cover bowl with saran wrap or tupperware bowl with lid. Let raise 3 hours in warm place.
Dump out on flour board.
Divide dough in half and roll each half into a large 16" circle.
Brush with melted butter. Cut like a pie into 16 pieces.
Roll from large end and place on cookie sheets.
*The rest is from memory because apparently the other half of the recipe ran away. I'm making them right now though and I'll change it if it doesn't turn out right*
Cover with towel and let raise another 45 minutes or until double in size.
Bake at 350 for 15 minutes.
Pumpkin Pie
(from the Libby's can)
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
3/4 c. sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 large eggs
1 can (15 oz) Libby's pure pumpkin
1 can (12 oz) evaporated milk
1 unbaked 9-inch deep dish pie shell
Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
Apple Pie
Pam's Flaky Pie Crust (my mom's- Pam Alger)
Makes a 9" or 10" double crust pie
2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water
Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.
Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.
Makes a 9" or 10" double crust pie
2 c. sifted flour
1 tsp. salt
2/3 c. shortening
6-7 Tbsp. cold water
Sift together flour and salt. Cut in shortening with pastry blender till pieces are the size of small peas. Add water, a tablespoon at a time, and mix with fork. Split dough in half and roll out to make two crusts.
Apple Pie from Grandma Dottie Douglas
4 c. prepared apples (4 or 5 apples, peeled and sliced)
3/4 to 1 c. sugar (amount depends on tartness of apples)
1 Tbsp. flour
dash salt
1 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter
Prepare pastry and apples. Sprinkle some sugar on bottom pastry. Add apple slices. Mix sugar, flour, salt, cinnamon, and nutmeg. Sprinkle over apples then dot with butter. Put top crust on, moistening edge of bottom crust with water to seal edges. Flute edges, trim, and cut slits in top crust. Bake at 450 for 15 minutes, then decrease to 350 and bake for 30 minutes.
Yams & Apples
Kathy Mitchell's recipe (from my mom's recipe collection). If memory serves, this is my brother Jimmy's very most favorite version of yams. I'm personally not a fan but I actually think these aren't half bad (probably because Kathy makes them)
6 to 8 cans yams
6 to 8 apples, peeled and sliced
Combine:
3/4 teaspoon salt
4 Tablespoons cornstarch
1 cup sugar
Add:
2 cups water
1/2 cup margarine
1 Tablespoon sugar (plus a little)
1. Cook until thickened.
2. Pour over top of yams and apples in baking dish.
3. Bake at 350 for 20-30 minutes
6 to 8 cans yams
6 to 8 apples, peeled and sliced
Combine:
3/4 teaspoon salt
4 Tablespoons cornstarch
1 cup sugar
Add:
2 cups water
1/2 cup margarine
1 Tablespoon sugar (plus a little)
1. Cook until thickened.
2. Pour over top of yams and apples in baking dish.
3. Bake at 350 for 20-30 minutes
Cookie Salad
This recipe is actually from my stepmom Christy. I make it for most gatherings and never fail to get rave reviews. It's especially great because it's so easy!
2 packages instant vanilla (3.4 ounce) pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 can pineapple chunks (20 ounce), drained
2 cans mandarin oranges (11 ounce), drained
1/2 package fudge stripe (11.5 ounce) cookies
In a large bowl, mix together the pudding mix and the buttermilk.
Fold in the whipped topping.
Mix in the pineapple chunks and mandarin oranges.
Chill until ready to serve.
Crush cookies and mix in just before serving.
I don't usually have buttermilk on hand so I pretty much always use powdered buttermilk substitute (found usually on the top shelf in the baking aisle). Seems like I usually add some sliced bananas just before serving too.
2 packages instant vanilla (3.4 ounce) pudding mix
2 cups buttermilk
12 ounces frozen whipped topping, thawed
1 can pineapple chunks (20 ounce), drained
2 cans mandarin oranges (11 ounce), drained
1/2 package fudge stripe (11.5 ounce) cookies
In a large bowl, mix together the pudding mix and the buttermilk.
Fold in the whipped topping.
Mix in the pineapple chunks and mandarin oranges.
Chill until ready to serve.
Crush cookies and mix in just before serving.
I don't usually have buttermilk on hand so I pretty much always use powdered buttermilk substitute (found usually on the top shelf in the baking aisle). Seems like I usually add some sliced bananas just before serving too.
Thursday, November 20, 2008
Best Macaroni
Okay, so I have never contributed to this blog but my friend made this recipe that I thought was so good. Since she just emailed it to me I thought it would be great to copy and paste it onto here finally contributing something for everyone else to enjoy.
14 oz Elbow Macaroni
1/2 cup Butter
16 oz Soft Cream Cheese
4 cups Sharp Cheddar Cheese (cubed 1/2 inch)
6 Tbs Flour
4 cups Milk
1 Tsp Salt
1 Tsp Pepper
Heat oven to 400 degrees. Cook Macaroni according to package and drain. In a saucepan, melt butter; stir in flour. Cook over medium heat, stirring occasionally until smooth and bubbly. Stir in milk, cream cheese, salt and pepper. Continue cooking, stirring occasionally until sauce is thickened. Stir together macaroni, sauce, and cheddar cheese. Pour into casserole dish and bake 15-20 minutes. Cheddar cheese will melt in the oven.
14 oz Elbow Macaroni
1/2 cup Butter
16 oz Soft Cream Cheese
4 cups Sharp Cheddar Cheese (cubed 1/2 inch)
6 Tbs Flour
4 cups Milk
1 Tsp Salt
1 Tsp Pepper
Heat oven to 400 degrees. Cook Macaroni according to package and drain. In a saucepan, melt butter; stir in flour. Cook over medium heat, stirring occasionally until smooth and bubbly. Stir in milk, cream cheese, salt and pepper. Continue cooking, stirring occasionally until sauce is thickened. Stir together macaroni, sauce, and cheddar cheese. Pour into casserole dish and bake 15-20 minutes. Cheddar cheese will melt in the oven.
Monday, November 10, 2008
Carrot Cake
This is Billy's birthday cake. The recipe is from his mom and he gets it every year. I don't use walnuts ever but it is always a huge hit.
4 eggs
1 1/4 c. oil
1 tsp. vanilla
2 c. sugar
2 c. flour
2 tsp baking soda
2 tsp cinammon
3 cups carrots, grated
pinch of salt
Beat together eggs, oil, vanilla. Mix in separate bowl the sugar, soda, and cinammon. Add to oil mixture and blend. Mix in carrots and a pinch of salt.
Bake at 350 for 40 minutes.
Let cool before frosting.
Cream Cheese Frosting
1 package cream cheese, softened
1 cube margarine, softened
1 box powdered sugar
(optional walnuts)
Cream together cream cheese and margarine. Add in powdered sugar and walnuts until well-blended. Frost on cooled cake.
Monday, October 6, 2008
A Few of My Favorites.....
Sweet and Sour chicken
4-5 chicken breasts chopped into chunks. Put in plastic bag with 1 c. flour and salt, peppe,r garlic salt. Shake. Fry chicken (I use olive oil.)
Sauce-boil
3/4 c. sugar
1 T. soy sauce
1/2 c. white vinegar
pinch salt
5 T. ketchup
1/4 c. pineapple juice and some chunks pineapple
Mix chicken and sauce and pineapple pieces in pan. Bake 45 min at 350. Make 2 cups rice.
BBQ chicken
2 frozen chicken breasts
1/2 c. bbq sauce
2 T. vinegar
1/4 c. brown sugar
4 T. ketchup
Any spices you want to put in, I use Mrs. Dash.
Crock pot on low for 6 hours, on high for 4 hours.
Chicken Pillows (the greatest guilty pleasure ever!!!) I use fat free/low fat on all the ingredients.Then you can have more.=)
Cream together 6-8 oz. cream cheese, 2 c. grilled/cooked chicken, 4 T. butter softened, 1/8 tsp. pepper
Add 1/2 c. chopped celery
Put into crescent rolls and roll up. Dip in butter and coat in italian seasoned breadcrumbs. Bake at 350 for 15-20 min.
Cook cream of chicken soup and 1/2 c. milk together on stove and use as gravy.
Cream cheese banana bread (the softest ever!!!!!)
3/4 c. butter
1-8 oz. pkg cream cheese
2 c. sugar
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. mashed bananas (approx 3)
Top with cinnamon crumble topping before cooking
1 T. flour
1/2 tsp. cinnamon
1 T. butter
1/2 c. brown sugar
Makes two loaves. BAke at 350 for 45 min to an hour.
4-5 chicken breasts chopped into chunks. Put in plastic bag with 1 c. flour and salt, peppe,r garlic salt. Shake. Fry chicken (I use olive oil.)
Sauce-boil
3/4 c. sugar
1 T. soy sauce
1/2 c. white vinegar
pinch salt
5 T. ketchup
1/4 c. pineapple juice and some chunks pineapple
Mix chicken and sauce and pineapple pieces in pan. Bake 45 min at 350. Make 2 cups rice.
BBQ chicken
2 frozen chicken breasts
1/2 c. bbq sauce
2 T. vinegar
1/4 c. brown sugar
4 T. ketchup
Any spices you want to put in, I use Mrs. Dash.
Crock pot on low for 6 hours, on high for 4 hours.
Chicken Pillows (the greatest guilty pleasure ever!!!) I use fat free/low fat on all the ingredients.Then you can have more.=)
Cream together 6-8 oz. cream cheese, 2 c. grilled/cooked chicken, 4 T. butter softened, 1/8 tsp. pepper
Add 1/2 c. chopped celery
Put into crescent rolls and roll up. Dip in butter and coat in italian seasoned breadcrumbs. Bake at 350 for 15-20 min.
Cook cream of chicken soup and 1/2 c. milk together on stove and use as gravy.
Cream cheese banana bread (the softest ever!!!!!)
3/4 c. butter
1-8 oz. pkg cream cheese
2 c. sugar
3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1 1/2 c. mashed bananas (approx 3)
Top with cinnamon crumble topping before cooking
1 T. flour
1/2 tsp. cinnamon
1 T. butter
1/2 c. brown sugar
Makes two loaves. BAke at 350 for 45 min to an hour.
Thursday, October 2, 2008
Lemon Zest Cheese Spread/Whipped Topping/Fruit Dip
This is a versatile recipe that can be used as a spread for rolls, scones and bread. OR you can add the optional whipped topping and have it be a frosting for a cake or a fruit dip. I always use it as a fruit dip. This is from my cookbook Sensational Splenda Recipes by Marlene Koch
1/2 c. low-fat cottage cheese
1/4 c. light cream cheese
3 Tbsp Splenda
Zest of 1 lemon
1-2 drops lemon extract (optional)
1 c. light whipped topping (Cool Whip) (for the frosting/dip version)
1. In a food processor, blend the cottage cheese until completely smooth.
2. Add teh cream cheese, Splenda, lemon zest, and lemon extract. Pulse lightly until just blended.
3. Move to a small bowl; cover and refrigerate until time to serve.
*** For the topping/dip: Fold in the whipped topping at the end
Nutrition info: Per Serving (2 Tbsp)
Calories 45, Fat 2g (1.5 sat), Carbs 2g, Fiber 1g, Protein 4g, Sodium 105mg
diabetic exchange = 1/2 fat
WW point comparison = 1 point
1/2 c. low-fat cottage cheese
1/4 c. light cream cheese
3 Tbsp Splenda
Zest of 1 lemon
1-2 drops lemon extract (optional)
1 c. light whipped topping (Cool Whip) (for the frosting/dip version)
1. In a food processor, blend the cottage cheese until completely smooth.
2. Add teh cream cheese, Splenda, lemon zest, and lemon extract. Pulse lightly until just blended.
3. Move to a small bowl; cover and refrigerate until time to serve.
*** For the topping/dip: Fold in the whipped topping at the end
Nutrition info: Per Serving (2 Tbsp)
Calories 45, Fat 2g (1.5 sat), Carbs 2g, Fiber 1g, Protein 4g, Sodium 105mg
diabetic exchange = 1/2 fat
WW point comparison = 1 point
Saturday, September 27, 2008
Pollo Italiano
So here's Morgan's American version of what I think good Italiam chicken tastes like. :)
4-6 Chicken Breasts (boneless, skinless)
1 Can diced tomatoes
1 bottle Italian dressing (I like the Wishbone Robust one)
1 sm can sliced olives
Mozzarella cheese
Lay raw chicken in a 9x13 baking dish (I prefer glass), add tomatoes (with juice), then the Italian dressing (basically filling up the dish a little more than 1/2 way), top with olives.
Bake at 375 for about 30 minutes or until chicken is cooked thoroughly. Top with cheese, let melt in oven another 5 minutes or so. And voila! An easy main dish to feed a small family or a big crowd (you can usually fit 8 breasts in one baking dish and use the same amount of ingredients).
Morgan
4-6 Chicken Breasts (boneless, skinless)
1 Can diced tomatoes
1 bottle Italian dressing (I like the Wishbone Robust one)
1 sm can sliced olives
Mozzarella cheese
Lay raw chicken in a 9x13 baking dish (I prefer glass), add tomatoes (with juice), then the Italian dressing (basically filling up the dish a little more than 1/2 way), top with olives.
Bake at 375 for about 30 minutes or until chicken is cooked thoroughly. Top with cheese, let melt in oven another 5 minutes or so. And voila! An easy main dish to feed a small family or a big crowd (you can usually fit 8 breasts in one baking dish and use the same amount of ingredients).
Morgan
Thursday, September 25, 2008
Roasted Chicken with Herbs and Garlic
I made my first roasted chicken on Sunday and it turned out dang good! This recipe came from my Joy of Cooking cookbook, though I am modifying the way it is written.
1 roasting chicken (the following proportions are for one that is 4 1/2 lbs or less. Adjust accordingly)
2 tsp minced fresh rosemary (may sub thyme), or 3/4 tsp dried
1 tsp grated lemon zest (optional but makes it so good)
2-3 medium garlic cloves, minced
1/4 tsp red pepper flakes
1/2 tsp salt
additional salt
2-3 Tbsp melted butter
Preheat oven to 400.
Remove neck and giblets from chicken. Rinse and pat dry.
Sprinkle skin with the additional salt and generously rub body and neck to get it in well.
Arrange chicken, breast side up, in roasting pan and brush with butter, especially breast and legs.
Combine all other ingredients in small bowl.
Using your fingers, loosen the skin and spread the herb mixture over the meat of the breast, thighs, and drumsticks.
Roast for 55-65 minutes (for a 4 lb bird). Remove chicken to a platter and let stand for 10-15 minutes before carving.
** For larger birds, figure 1 hour for first 4 lbs and an additional 8 minutes per additional pound.
** If you want moist breast meat consider the chicken done with the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170 to 175 F. If you like dark meat falloing off the bone and are willing to risk a dry breast, roast until the thigh registers 180.
I had a 6 lb bird and increased the measurements by 50%. I cooked it, with a lid on, in a roasting pan on my oven's convection roast setting for about 1 hr 15 minutes. It was perfect and the breast meat was so juicy.
Combine a
Sunday, September 21, 2008
Charred Asparagus tips
asparagus
Olive oil
salt
pepper
Preheat oven to 500. Trim asparagus and spread on ungreased cookie sheet. Drizzle olive oil across them. Sprinkle with salt and pepper (kosher salt is better). Bake for 5-6 minutes.
Olive oil
salt
pepper
Preheat oven to 500. Trim asparagus and spread on ungreased cookie sheet. Drizzle olive oil across them. Sprinkle with salt and pepper (kosher salt is better). Bake for 5-6 minutes.
Italian Strawberries
1 lb strawberries
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste
Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.
2 Tbsp balsamic vinegar
1/4 c. sugar
1/4 tsp. black pepper (fresh ground preferred), or to taste
Place strawberries in bowl, cutting larger ones in half. Drizzle vinegar over top. Sprinkle sugar over the top. Cover and let sit out (NOT in refrigerator) for 1-4 hours (not more). Put pepper on just before serving. For a sugar free version you can use stevia packets or splenda and just do it to taste.
*this might sound like a very strange recipe but it is delectable.
Wednesday, September 17, 2008
Looking for a recipe....
So I'm looking for a few recipes and this is my call to see if any of you happen to have them:
Almond French Toast. This was my favorite breakfast as a kid but, for the life of me, I cannot find the recipe in any of my mom's recipes. It does not get baked with almonds, just almond flavoring. Then there was a special almond or honey butter that she made to go with it.
Cranberry Chicken (Brianna, I am referring to you)
Italian Chicken (Morgan Baldwin- the one you always make)
Tomato Soup (I think this was the request- Krystal: Stephanie Richardson was requesting it. it is some recipe you had made but probably a while back)
Almond French Toast. This was my favorite breakfast as a kid but, for the life of me, I cannot find the recipe in any of my mom's recipes. It does not get baked with almonds, just almond flavoring. Then there was a special almond or honey butter that she made to go with it.
Cranberry Chicken (Brianna, I am referring to you)
Italian Chicken (Morgan Baldwin- the one you always make)
Tomato Soup (I think this was the request- Krystal: Stephanie Richardson was requesting it. it is some recipe you had made but probably a while back)
Cake Mix Cookies- Easiest cookies ever
1 box cake mix- any flavor
1/2 c. butter/margarine
1 egg
Mix it all together until fully moistened. Bake at 350 for 9-12 minutes. Taste great plain or with frosting. You could even make them into sandwich cookies.
Makes about 2 doz.
Monday, September 15, 2008
Food Storage recipes and stuff
sorry- I'm too lazy to separate these into different posts right now
RUBS- combine ingredients then store away from light and heat. Will keep for 6 months. Use as a seasoning or a cure.
BBQ University Rub (use 1-2 Tbsp per lb of meat)
2 T ground coriander
2 T sweet paprika
2 T coarse salt
4 t. ground cumin
4 t. dried thyme
2 t. garlic powder
¼ t. ground allspice
¼ t. freshly ground white pepper
¼ t. cayenne pepper
Cold Mountain Rub (use 1-2 T per pound of meat)
½ c. coarse salt
½ c sugar
½ c freshly ground black pepper
½ c. sweet paprika
4-3-2-1 Rub (Billy’s favorite) (use 1 T per lb of meat)
4 T sweet paprika
3 T. salt
2 T garlic powder
1 T. black pepper
Basic BBQ Rub (1 T per pound of meat)
¼ c coarse salt
¼ c dark brown sugar (packed)
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
½- 1 t. cayenne pepper
½ t celery seeds
SEASONINGS
Italian Seasoning (makes 1 cup)
4 Tbsp oregano leaves
4 Tbsp rosemary leaves
2 Tbsp ground marjoram
2 Tbsp basil leaves
2 Tbsp whole thyme
½ tsp rubbed sage
1 tsp. instant granulated garlic
Mix ingredients in blender. Store in jar and label. Shake before using.
Sausage Seasoning (makes 1 cup)
3 Tbsp ground rosemary
10 Tbsp ground sage
7 Tbsp salt
3 Tbsp plus 1 tsp. powdered marjoram
3 Tbsp plus 1 tsp powdered basil
3 Tbsp plus 1 tsp. cayenne
3 Tbsp plus 1 tsp. garlic salt
Optional (for more spice) ¼ to ½ tsp dried red pepper chiles, powdered
Mix ingredients well. Store in jar and label. Shake before using.
BREAD
Whole Wheat Bread (makes 4 loaves) (from Kathy Mitchell) (this version is designed to be mixed using a Bosch mixer)
6 cups very warm water
¾ c honey
¾ c oil
2 T. salt
Mix together
Add 4 c. flour (white wheat is best)
Add 3 T yeast
Add 8-12 more cups of flour gradually until it pulls away from the sides of the bowl
Add 2 more cups of flour (use 2 c. white flour to make the bread fluffier)
Mix for 8 minutes
Put in greased pans in warm oven (125 degrees?) for 40 minutes.
Turn oven to 350 and bake for 27 minutes until crust is golden brown.
Oatmeal Bread (makes 2 loaves)
½ c. warm water
2 T. active dry yeast
¾ c. boiling water
¾ c. rolled oats
1 c. buttermilk (or powdered milk buttermilk substitute)
1/3 c. vegetable oil
½ c honey or molasses
2 c. all-purpose flour
1 Tbsp salt
½ tsp baking soda
3 to 3 ½ c. all purpose flour
In small bowl, stir yeast into ½ c. warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat add buttermilk, oil, and honey or molasses.
Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.
Form into loaves and place in greased 8x4 bread pans. Cover and let rise until double in bulk. Bake at 350 to 375 for 45- 50 minutes or until done. Remove from oven and turn out to cool on wire rack.
Corn Bread (makes 1 loaf)
1 2/3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1 2/3 c. yellow cornmeal
2 eggs, beaten
1 2/3 c. milk
¼ c. margarine, melted
Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into well buttered 9x5x3 loaf pan. Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.
Oatmeal Pancakes (makes 8-10 pancakes)
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp salt
2 Tbsp sugar
1/3 c. nonfat powdered milk
2 eggs, separated
1 c. water
3 Tbsp vegetable oil
1 c. rolled oats
In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stire until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Use 2 Tbsp batter for small pancakes or ¼ c. for large pancakes. Top with applesauce, jam, or maple syrup.
Everlasting Yeast
1 quart warm potato water
½ yeast cake or ½ Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 c. white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
Egg Substitute (for use in baking)
Before starting recipe for cookies, cake, etc, combine:
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water
This mixture will substitute for 1 egg in a recipe.
USING POWDERED MILK
You can make all of these milk products by using powdered milk. It uses your food storage and it will have fewer calories and less cholesterol.
Whole Milk
1 c. water
1/3 c powdered milk
Evaporated Milk
1 c. water
2/3 c. powdered milk
Whipped Evaporated Milk (makes 3 cups)
1 c. evaporated milk
2 Tbsp lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
Condensed Milk
½ c. hot water
1 c. sugar
1 Tbsp butter
1 c. powdered milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
Buttermilk or Sour Milk
1 c. water
½ c. powdered milk
1 Tbsp vinegar or lemon juice
Blender Whole Wheat Pancakes
¾ c. whole kernel wheat
2 eggs
2 t. baking powder
1? t. baking soda
1 c. milk or buttermilk
4 T. oil
1 t. salt
1 t honey
Blend wheat and milk on high for 4 minutes. Add other ingredients and blend for 1 minute. Bake on hot griddle.
DESSERTS
Fruit Crisp
Boiling water
3 c. dried apples, sweet cherries, peaches, or pears
2 T. lemon juice
1/3 c. raisins
1/3 c. flour
2 T. wheat germ
¾ c. brown sugar, firmly packed
1 t. cinnamon
1/3 c. butter or margarine
½ c. uncooked rolled oats
Pour boiling water over dried fruit to cover. Let stand to reconstitute about 30 minutes. Drain. Generously butter and 8x8 pan. Place reconstituted dried fruit in prepared pan. Sprinkle lemon juice and raisins over fruit. In a med bowl, blend flour, wheat germ, brown sugar, cinnamon and butter until crumbly. Toss with rolled oats. Sprinkle flour/oat mixture evenly over fruit in pan. Bake at 375 for 25 to 30 minutes until golden brown. Serve warm with vanilla ice cream or whipped cream.
No Bake Cookies (makes1 doz) (Dionne Burton)
¼ c. margarine
½ c. milk
2 c. sugar
1 tsp vanilla
½ c. peanut butter
3 c. quick cooking instant oats
Mix together margarine, milk, and sugar. Boil for one minute. Add remaining ingredients and mix. Drop by spoonfuls on wax paper and let cool.
Oatmeal Bar Cookies (makes 2 doz squares)
½ c. margarine
½. c. sugar
½ c. brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp vanilla
1 egg, beaten
1 ¼ c. flour
1 c. oats
Combine ingredients well. Pour into 9x13 pan. Bake 20-30 minutes at 350. Optional: add butterscotch chips, chocolate chips, or raisins.
No Bake Chocolate Cookies
2 c. sugar
½ c milk
½ c. margarine
3 Tbsp cocoa
1/8 tsp. salt
3 c. quick cooking oatmeal
½ c. chopped nuts
1 c. coconut
1 tsp vanilla
Bring to boil first 5 ingredients, stirring constantly. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto waxed paper. Let set.
No Bake Butter Balls (makes 3 doz)
2/3 c. margarine
¾ c. sugar
1 Tbsp. water
½ tsp vanilla
2 c. oatmeal
Beat margarine until creamy; add sugar and beat well. Add remaining ingredients and blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate shots or coconut. Decorate with gumdrops, candied cherries, chocolate pieces, cinnamon candies, or pecan halves. Store in refrigerator. For a chocolate version, add 3 Tbsp cocoa to dough.
Popped Wheat Treats
Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360. Put small amount of wheat (about 1 ½ c.) in a ware basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.
Variations: Season with salt, seasoned salt, garlic, bbq salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Tortillas
1 c. corn meal
1 c. flour
½ tsp salt
¼ c. powdered milk
1 egg
Mix with water to make a very thin batter and fry on grill. (might want to spread it out a little)
RUBS- combine ingredients then store away from light and heat. Will keep for 6 months. Use as a seasoning or a cure.
BBQ University Rub (use 1-2 Tbsp per lb of meat)
2 T ground coriander
2 T sweet paprika
2 T coarse salt
4 t. ground cumin
4 t. dried thyme
2 t. garlic powder
¼ t. ground allspice
¼ t. freshly ground white pepper
¼ t. cayenne pepper
Cold Mountain Rub (use 1-2 T per pound of meat)
½ c. coarse salt
½ c sugar
½ c freshly ground black pepper
½ c. sweet paprika
4-3-2-1 Rub (Billy’s favorite) (use 1 T per lb of meat)
4 T sweet paprika
3 T. salt
2 T garlic powder
1 T. black pepper
Basic BBQ Rub (1 T per pound of meat)
¼ c coarse salt
¼ c dark brown sugar (packed)
3 T freshly ground black pepper
1 T garlic powder
1 T dried onion flakes
½- 1 t. cayenne pepper
½ t celery seeds
SEASONINGS
Italian Seasoning (makes 1 cup)
4 Tbsp oregano leaves
4 Tbsp rosemary leaves
2 Tbsp ground marjoram
2 Tbsp basil leaves
2 Tbsp whole thyme
½ tsp rubbed sage
1 tsp. instant granulated garlic
Mix ingredients in blender. Store in jar and label. Shake before using.
Sausage Seasoning (makes 1 cup)
3 Tbsp ground rosemary
10 Tbsp ground sage
7 Tbsp salt
3 Tbsp plus 1 tsp. powdered marjoram
3 Tbsp plus 1 tsp powdered basil
3 Tbsp plus 1 tsp. cayenne
3 Tbsp plus 1 tsp. garlic salt
Optional (for more spice) ¼ to ½ tsp dried red pepper chiles, powdered
Mix ingredients well. Store in jar and label. Shake before using.
BREAD
Whole Wheat Bread (makes 4 loaves) (from Kathy Mitchell) (this version is designed to be mixed using a Bosch mixer)
6 cups very warm water
¾ c honey
¾ c oil
2 T. salt
Mix together
Add 4 c. flour (white wheat is best)
Add 3 T yeast
Add 8-12 more cups of flour gradually until it pulls away from the sides of the bowl
Add 2 more cups of flour (use 2 c. white flour to make the bread fluffier)
Mix for 8 minutes
Put in greased pans in warm oven (125 degrees?) for 40 minutes.
Turn oven to 350 and bake for 27 minutes until crust is golden brown.
Oatmeal Bread (makes 2 loaves)
½ c. warm water
2 T. active dry yeast
¾ c. boiling water
¾ c. rolled oats
1 c. buttermilk (or powdered milk buttermilk substitute)
1/3 c. vegetable oil
½ c honey or molasses
2 c. all-purpose flour
1 Tbsp salt
½ tsp baking soda
3 to 3 ½ c. all purpose flour
In small bowl, stir yeast into ½ c. warm water; allow to stand until yeast dissolves and bubbles up. In medium saucepan, bring ¾ c water to boiling; stir in oatmeal and cook several minutes. Remove from heat add buttermilk, oil, and honey or molasses.
Sift flour, salt, and soda into a large mixing bowl. Add yeast mixture and oats mixture and beat with wire whip or slotted spoon let stand 5 minutes. Gradually add enough of remaining flour until dough is stiff enough for kneading. Turn out onto floured surface and knead 8 to 10 minutes or until a soft, elastic ball forms. Place dough in clean greased bowl, cover with plastic wrap and allow to rise until double in bulk, about 1 ½ hours. Punch down dough and divide into two portions; cover with bowl or towel and allow to rest 10 minutes.
Form into loaves and place in greased 8x4 bread pans. Cover and let rise until double in bulk. Bake at 350 to 375 for 45- 50 minutes or until done. Remove from oven and turn out to cool on wire rack.
Corn Bread (makes 1 loaf)
1 2/3 c. flour
1/3 c. sugar
5 tsp. baking powder
1 tsp. salt
1 2/3 c. yellow cornmeal
2 eggs, beaten
1 2/3 c. milk
¼ c. margarine, melted
Mix flour, sugar, baking powder, and salt in a large bowl. Stir in cornmeal until well blended. Add eggs and milk, stir to smooth batter. Stir in melted butter just until blended. Do not over stir. Pour into well buttered 9x5x3 loaf pan. Bake at 425 for 40-50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes, loosen around edges and turn out to cool.
Oatmeal Pancakes (makes 8-10 pancakes)
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp salt
2 Tbsp sugar
1/3 c. nonfat powdered milk
2 eggs, separated
1 c. water
3 Tbsp vegetable oil
1 c. rolled oats
In medium bowl, combine flour, baking powder, salt, sugar and powdered milk; stire until well blended. In small bowl, beat egg whites until stiff; set aside. In large bowl combine egg yolks, water, oil, and oats; beat slightly and allow to stand 5 minutes, then beat until blended. Mix in dry ingredients, then fold in beaten egg whites. Use 2 Tbsp batter for small pancakes or ¼ c. for large pancakes. Top with applesauce, jam, or maple syrup.
Everlasting Yeast
1 quart warm potato water
½ yeast cake or ½ Tbsp dry yeast
1 tsp salt
2 Tbsp sugar
2 c. white or whole wheat flour
Stir all ingredients together. Place mixture in a warm place to rise until ready to mix for baking. Leave a small amount of everlasting yeast for a start for next time. Between uses, keep in covered jar in refrigerator until a few hours before ready to use again.
Add same ingredients, except yeast, to the everlasting yeast start for the next baking. By keeping the everlasting yeast start and remaking some each time, yeast can be kept on hand indefinitely.
Egg Substitute (for use in baking)
Before starting recipe for cookies, cake, etc, combine:
1 tsp. unflavored gelatin
3 Tbsp cold water
2 Tbsp plus 1 tsp boiling water
This mixture will substitute for 1 egg in a recipe.
USING POWDERED MILK
You can make all of these milk products by using powdered milk. It uses your food storage and it will have fewer calories and less cholesterol.
Whole Milk
1 c. water
1/3 c powdered milk
Evaporated Milk
1 c. water
2/3 c. powdered milk
Whipped Evaporated Milk (makes 3 cups)
1 c. evaporated milk
2 Tbsp lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired.
Condensed Milk
½ c. hot water
1 c. sugar
1 Tbsp butter
1 c. powdered milk
Blend thoroughly in blender. Can be stored in refrigerator or frozen.
Buttermilk or Sour Milk
1 c. water
½ c. powdered milk
1 Tbsp vinegar or lemon juice
Blender Whole Wheat Pancakes
¾ c. whole kernel wheat
2 eggs
2 t. baking powder
1? t. baking soda
1 c. milk or buttermilk
4 T. oil
1 t. salt
1 t honey
Blend wheat and milk on high for 4 minutes. Add other ingredients and blend for 1 minute. Bake on hot griddle.
DESSERTS
Fruit Crisp
Boiling water
3 c. dried apples, sweet cherries, peaches, or pears
2 T. lemon juice
1/3 c. raisins
1/3 c. flour
2 T. wheat germ
¾ c. brown sugar, firmly packed
1 t. cinnamon
1/3 c. butter or margarine
½ c. uncooked rolled oats
Pour boiling water over dried fruit to cover. Let stand to reconstitute about 30 minutes. Drain. Generously butter and 8x8 pan. Place reconstituted dried fruit in prepared pan. Sprinkle lemon juice and raisins over fruit. In a med bowl, blend flour, wheat germ, brown sugar, cinnamon and butter until crumbly. Toss with rolled oats. Sprinkle flour/oat mixture evenly over fruit in pan. Bake at 375 for 25 to 30 minutes until golden brown. Serve warm with vanilla ice cream or whipped cream.
No Bake Cookies (makes1 doz) (Dionne Burton)
¼ c. margarine
½ c. milk
2 c. sugar
1 tsp vanilla
½ c. peanut butter
3 c. quick cooking instant oats
Mix together margarine, milk, and sugar. Boil for one minute. Add remaining ingredients and mix. Drop by spoonfuls on wax paper and let cool.
Oatmeal Bar Cookies (makes 2 doz squares)
½ c. margarine
½. c. sugar
½ c. brown sugar
¾ tsp baking soda
½ tsp salt
½ tsp vanilla
1 egg, beaten
1 ¼ c. flour
1 c. oats
Combine ingredients well. Pour into 9x13 pan. Bake 20-30 minutes at 350. Optional: add butterscotch chips, chocolate chips, or raisins.
No Bake Chocolate Cookies
2 c. sugar
½ c milk
½ c. margarine
3 Tbsp cocoa
1/8 tsp. salt
3 c. quick cooking oatmeal
½ c. chopped nuts
1 c. coconut
1 tsp vanilla
Bring to boil first 5 ingredients, stirring constantly. Remove from heat. Add remaining ingredients. Stir well. Drop by teaspoonfuls onto waxed paper. Let set.
No Bake Butter Balls (makes 3 doz)
2/3 c. margarine
¾ c. sugar
1 Tbsp. water
½ tsp vanilla
2 c. oatmeal
Beat margarine until creamy; add sugar and beat well. Add remaining ingredients and blend well. Chill. Shape into small balls. Roll in chopped nuts, colored sugar, chocolate shots or coconut. Decorate with gumdrops, candied cherries, chocolate pieces, cinnamon candies, or pecan halves. Store in refrigerator. For a chocolate version, add 3 Tbsp cocoa to dough.
Popped Wheat Treats
Boil whole wheat until kernels are plump, tender and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360. Put small amount of wheat (about 1 ½ c.) in a ware basket or strainer and deep fry in hot oil for 1 ½ minutes or until popping ceases. Drain on absorbent paper.
Variations: Season with salt, seasoned salt, garlic, bbq salt, onion salt, celery salt, cinnamon and sugar or any combinations you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Tortillas
1 c. corn meal
1 c. flour
½ tsp salt
¼ c. powdered milk
1 egg
Mix with water to make a very thin batter and fry on grill. (might want to spread it out a little)
Tuesday, July 29, 2008
Cherry Fluff Jello
Wes hates Jello but really likes this dessert/salad...
6 oz cherry Jello
1 large can crushed pineapple
1 large can red cherry pie filling
3 oz vanilla instant pudding
2 C Cool Whip
Combine Jello w/ 2 C boiling water. (Do not add 2 C cold water), instead add crushed pineapple with juice and cherry pie filling. Mix well and pour into a 9 X 13 pan, and chill until firm.
Combine pudding with 1 C milk and wait until slightly thickened.
Add 2 C Cool Whip. Stir until well blended. Spread over set Jello. Chill.
Serves 8 – 10
6 oz cherry Jello
1 large can crushed pineapple
1 large can red cherry pie filling
3 oz vanilla instant pudding
2 C Cool Whip
Combine Jello w/ 2 C boiling water. (Do not add 2 C cold water), instead add crushed pineapple with juice and cherry pie filling. Mix well and pour into a 9 X 13 pan, and chill until firm.
Combine pudding with 1 C milk and wait until slightly thickened.
Add 2 C Cool Whip. Stir until well blended. Spread over set Jello. Chill.
Serves 8 – 10
Wednesday, July 23, 2008
Funfetti Cookies
I found a new recipe for cookies that are so yummy! And so easy to make. Addi and I made the Funfetti cookies and took them to Ben at the station and the firefighters inhaled them.
Go buy the Pillsbury Funfetti cake mix and the recipe is on the side of the box. I will give it to you too!
1 box of Pillsbury Funfetti cake mix
1/3 cup oil
2 eggs
1/2 can of Betty Crocker Rainbow Chip Frosting (this frosting is so good, but is not in all grocery stores. You can also get the Funfetti Frosting)
1. Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375 degrees for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.
3. Spread frosting over cookies.
Makes 3 dozen cookies
Sunday, July 20, 2008
Mostacolli
This is Antigone's favorite meal!
1 lb ground beef
1 box mostacolli pasta (or penne pasta is fine)
1 jar spaghetti sauce (I like Bertolli's)
1 can cheddar cheese soup (you can also use any form of cheese soup, Nacho Cheese, Fiesta Cheese, etc.)
Dried Oregano
Garlic salt
Mozarella Cheese
Boil pasta. Brown and drain the ground beef, season with garlic salt. Mix beef with spaghetti sauce, cheese soup and a few pinches of oregano. Bring sauce to boil and then simmer until pasta is ready (I always cook them simultaneously). Drain pasta and mix with sauce in a large bowl. Place pasta in layers in a 9x13 baking dish, covering each layer with mozarella. Cover the top with mozarella also. Spray one side of aluminum foil with Pam cooking spray, cover the dish and bake for 20 min (or until boiling) at 350 degrees.
1 lb ground beef
1 box mostacolli pasta (or penne pasta is fine)
1 jar spaghetti sauce (I like Bertolli's)
1 can cheddar cheese soup (you can also use any form of cheese soup, Nacho Cheese, Fiesta Cheese, etc.)
Dried Oregano
Garlic salt
Mozarella Cheese
Boil pasta. Brown and drain the ground beef, season with garlic salt. Mix beef with spaghetti sauce, cheese soup and a few pinches of oregano. Bring sauce to boil and then simmer until pasta is ready (I always cook them simultaneously). Drain pasta and mix with sauce in a large bowl. Place pasta in layers in a 9x13 baking dish, covering each layer with mozarella. Cover the top with mozarella also. Spray one side of aluminum foil with Pam cooking spray, cover the dish and bake for 20 min (or until boiling) at 350 degrees.
Yummi Delicious Chicken Tacos
Here's a snacky one for ya'll!
4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles
Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.
Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!
Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.
Morgan
4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles
Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.
Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!
Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.
Morgan
Thursday, July 3, 2008
Cucumber Salad
You really have to just play with this recipe to see what suits your tastes, but here's where to start off at:
2 cucumbers, sliced and quartered
1/4 c. vinegar
1/2 c. olive oil
parsley to taste
onion powder to taste
salt to taste
Mix it all together and serve cold. You can play with the amounts of vinegar and oil but you want to keep the oil amount double however much vinegar you use.
2 cucumbers, sliced and quartered
1/4 c. vinegar
1/2 c. olive oil
parsley to taste
onion powder to taste
salt to taste
Mix it all together and serve cold. You can play with the amounts of vinegar and oil but you want to keep the oil amount double however much vinegar you use.
Wednesday, July 2, 2008
Pasta with Cauliflower and Pancetta
This is a low GI food and a big hit at my house. Recipe says it serves 4 but the servings are so filling I'd say it could serve much more than that (I think I eat maybe a quarter of a serving). It's probably at least twice that for us anyway.
Per serving (4 total)
510 cal, 14 g fat (5g sat), 24g protein, 71g carbs, 6g fiber, 1180mg sodium
Pasta with Cauliflower and Pancetta by Antonio Carlucci from The Low GI Diet Cookbook
6 c. cauliflower florets
14 oz. dried cavatelli or penne pasta
1 Tbsp. olive oil
4 1/2 oz. pancetta, finely diced
1 small red chile, finely chopped
1 1/4 c. aved pecorino or Parmesan cheese, grated
2 Tbsp. roughly chopped parsley
1 tsp. salt
1. Cook the cauliflower and pasta together in plenty of boiling, salted water for 19 minutes, or until the cauliflower is cooked and the pasta is al dente.
2. Meanwhile, heat the oil in a frying pan, add the pancetta and chile and fry for 3 minutes, or until starting to brown.
3. Drain the pasta and cauliflower adn palce on a alrge serving plate or in individual bowls. Sprinkle with cheese, then tip the pancetta and chile over the top. Add the parsley and season with salt. Mix well in the bowl before serving.
Per serving (4 total)
510 cal, 14 g fat (5g sat), 24g protein, 71g carbs, 6g fiber, 1180mg sodium
Thursday, June 26, 2008
Crockpot Meals
With it now being summer, I have been doing more crockpot meals because they don't heat up my kitchen here are 2 of my favorites...
Crockpot Creamy Italian Chicken 4- boneless skinless chicken breast halves
1- 0.7oz envelope Italian salad dressing mix
1/3 cup water
1- 8oz package cream cheese
1- 10 3/4 oz condensed cream of chicken soup (undiluted)
1- 4 oz can of mushrooms
Hot cooked rice, noodles or mashed potatoes
Cut uncooked chicken into bite sized pieces and place in crock pot. Mix water and Italian salad dressing mix. Pour over chicken. Cover and cook on low for 4-5 hours.
Combine cream cheese, cream of chicken soup and mushrooms, mixing until smooth. Pour over chicken, cover and cook for 1 hour. Serve over rice, noodles or mashed potatoes.
Note: I leave out the mushrooms and substitute baby carrots the last hour
I like to make this for people when they come over it is easy to do tastes great and you aren’t in the kitchen cooking while they are there. Freezes really well.
Crockpot Coconut Curry Chicken
4 thawed chicken breasts ( I cut them into chunks but you can leave whole)
1 can coconut milk
8 oz cream cheese (you can use the fat free and it still tastes great)
1 can cream of chicken soup
1/2 - 1 tbsp red curry powder (I used yellow because that is what I had and it was great!)
Throw all of the above ingredients into the crockpot and cook on low heat for 8 hours or high for 4 hours. Serve over rice.
You can add a can of diced green chilies if you like it spicy!
Freezes really well too!
Tuesday, June 24, 2008
Chops-On-Top Pork and Stuffing
This was kid tested and husband approved so I decided to pop it on here as a keeper.
6 boneless 1/2" pork chops
2 Tbl. Grey Poupon Honey Dijon Mustard (I totally just used spicy brown mustard)
2 Tbl. margarine
1/4 c. Kraft Catalina salad dressing
3 lg. carrots, thinly sliced
2 lg. red apples, unpeeled, chopped (I didn't have any at the time so left it out)
1 pkg. Stove Top chicken flavored stuffing mix
Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 minutes on each side or until browned and juices run clear. Remove from skillet. Set aside.
Add 1 1/2 c. water, dressing and carrots to skillet. Cook 6-8 minutes or until carrots are tender. Stir in apples and stuffing mix (Don't make the stuffing ahead of time, just dump in the mix). Return chops to skillet; cover. Turn off heat. Let stand 5 minutes to set the stuffing. Enjoy.
Monday, June 23, 2008
Sweet and Sour Chicken
This was a big kid pleaser tonight - both of my girls asked for seconds!
Sweet and Sour Chicken
Prep: 20 minutes + marinading
Cook: 15 minutes
Yield: 4 servings
1 Tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided (I just used regular soy sauce because that is what I had on hand)
1 Tablespoon sherry or reduced-sodium chicken broth (I used water because I didn't want to open a thing of chicken broth for just one Tablespoon)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks (I don't know if mine was unsweetened or not, it was whatever I had in the pantry)
2 Tablespoons plus 1/3 cup cornstarch, divided
2 Tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 Tablespoon canola oil
2 cups hot cooked rice
1. In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth (or water), salt, garlic powder, and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup (I didn't need to add any water). In a small bowl, combine 2 tablespooons cornstarch, sugar, and pineapple juice mixture until smooth; stir in the vinegar, ketchup, and remaining soy sauce. Set aside.
3. Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
4. Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.
Nutrition facts: 1 cup chicken mixture with 1/2 cup rice equals 428 calories, 6g fat (1g saturated fat), 63 mg cholesterol, 571 mg sodium, 65g carboydrate, 2g fiber, 26g protein.
Sweet and Sour Chicken
Prep: 20 minutes + marinading
Cook: 15 minutes
Yield: 4 servings
1 Tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided (I just used regular soy sauce because that is what I had on hand)
1 Tablespoon sherry or reduced-sodium chicken broth (I used water because I didn't want to open a thing of chicken broth for just one Tablespoon)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks (I don't know if mine was unsweetened or not, it was whatever I had in the pantry)
2 Tablespoons plus 1/3 cup cornstarch, divided
2 Tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 Tablespoon canola oil
2 cups hot cooked rice
1. In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth (or water), salt, garlic powder, and ginger; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup (I didn't need to add any water). In a small bowl, combine 2 tablespooons cornstarch, sugar, and pineapple juice mixture until smooth; stir in the vinegar, ketchup, and remaining soy sauce. Set aside.
3. Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
4. Stir pineapple juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.
Nutrition facts: 1 cup chicken mixture with 1/2 cup rice equals 428 calories, 6g fat (1g saturated fat), 63 mg cholesterol, 571 mg sodium, 65g carboydrate, 2g fiber, 26g protein.
Monday, June 16, 2008
Sour Cream Chicken
Super easy and a crowd pleaser! Even the pickiest kids (like my son) will actually eat Sour Cream Chicken - probably because it's so fattening. That's why it tastes good. :)
Ingredients:
salt, pepper, paprika to taste
6-8 skinless, boneless chicken breasts
1 c. sour cream
1 c. grated cheese
1 tsp. lemon juice
1 can cream of chicken soup
½ c. mayonnaise
chopped green onion, however much you like
Directions:
Season chicken with salt, pepper, and paprika. Combine remaining ingredients and spread over chicken. Bake uncovered at 350 for about 1 hour (or less, depending on the size of your chicken breasts). Serve over steamed rice. We usually eat this meal with broccoli.
Ingredients:
salt, pepper, paprika to taste
6-8 skinless, boneless chicken breasts
1 c. sour cream
1 c. grated cheese
1 tsp. lemon juice
1 can cream of chicken soup
½ c. mayonnaise
chopped green onion, however much you like
Directions:
Season chicken with salt, pepper, and paprika. Combine remaining ingredients and spread over chicken. Bake uncovered at 350 for about 1 hour (or less, depending on the size of your chicken breasts). Serve over steamed rice. We usually eat this meal with broccoli.
Buttery Pan Rolls
These rolls are semi-labor-intensive, but we think they're pretty good~
Ingredients:
2 pkgs. active dry yeast
½ c. warm water
4 ½ c. all purpose flour
¼ c. sugar
1 tsp. salt
10 T. melted butter, divided into 6 T, 2 T, 2 T
1 egg
1 c. warm milk
Directions:
Dissolve yeast in warm water; let stand until bubbly (about 15 minutes). Set aside.
Using an electric mixer, stir together 2 cups of the flour, sugar and salt. Add 6 tablespoons melted butter, egg, yeast mixture and warm milk. Beat 5 minutes until well blended. Gradually beat in the remaining 2½ cups flour. Cover bowl and let dough rise in a warm place until doubled in size (about 45 minutes).
Pour 2 tablespoons melted butter into the bottom of a 9 x 13” baking pan and spread evenly using a paper towel or napkin. Punch down dough and form into balls, placing each in baking pan. (About 15-20 balls).
Drizzle remaining 2 tablespoons butter over dough. Cover lightly and let rise in a warm place until almost doubled (about 30 minutes).
Bake at 425 for 15 to 17 minutes or until lightly browned. Turn upside-down onto a plate to cool. Pull apart.
Ingredients:
2 pkgs. active dry yeast
½ c. warm water
4 ½ c. all purpose flour
¼ c. sugar
1 tsp. salt
10 T. melted butter, divided into 6 T, 2 T, 2 T
1 egg
1 c. warm milk
Directions:
Dissolve yeast in warm water; let stand until bubbly (about 15 minutes). Set aside.
Using an electric mixer, stir together 2 cups of the flour, sugar and salt. Add 6 tablespoons melted butter, egg, yeast mixture and warm milk. Beat 5 minutes until well blended. Gradually beat in the remaining 2½ cups flour. Cover bowl and let dough rise in a warm place until doubled in size (about 45 minutes).
Pour 2 tablespoons melted butter into the bottom of a 9 x 13” baking pan and spread evenly using a paper towel or napkin. Punch down dough and form into balls, placing each in baking pan. (About 15-20 balls).
Drizzle remaining 2 tablespoons butter over dough. Cover lightly and let rise in a warm place until almost doubled (about 30 minutes).
Bake at 425 for 15 to 17 minutes or until lightly browned. Turn upside-down onto a plate to cool. Pull apart.
Tuesday, June 10, 2008
Multigrain Bread in the bread machine
From my Joy of Cooking cookbook. Soooo good. My family downed this. I think Billy ate half the loaf himself. It makes super tasty toast.
Follow your bread machine's instructions for the order of putting the ingredients in. Mine calls for liquid first, then dry ingredients, then yeast.
3/4 c. plus 2 T. water
1 T. butter or margarine, softened
2 T. honey
1 T. grated orange zest
1 1/2 c. bread flour
1/4 c. whole-wheat flour (I use white wheat)
2 T quick-cooking or old-fashioned rolled oats
2 T. cornmeal or polenta
2 T. nonfat dry milk
1 t. salt
2 t. active dry yeast or 1 1/4 t. quick-rise yeast
Process on the bread cycle. After 10 minutes of kneading or when the beeper sounds, add:
1/2 c. hulled sunflower seeds
*Substitutions:
May substitute sesame, flax, or hulled pumpkin seeds for the sunflower seeds (I used flax seeds)
Mat substitute soy, rye, and quinoa flour for the cornmeal or oats.
Follow your bread machine's instructions for the order of putting the ingredients in. Mine calls for liquid first, then dry ingredients, then yeast.
3/4 c. plus 2 T. water
1 T. butter or margarine, softened
2 T. honey
1 T. grated orange zest
1 1/2 c. bread flour
1/4 c. whole-wheat flour (I use white wheat)
2 T quick-cooking or old-fashioned rolled oats
2 T. cornmeal or polenta
2 T. nonfat dry milk
1 t. salt
2 t. active dry yeast or 1 1/4 t. quick-rise yeast
Process on the bread cycle. After 10 minutes of kneading or when the beeper sounds, add:
1/2 c. hulled sunflower seeds
*Substitutions:
May substitute sesame, flax, or hulled pumpkin seeds for the sunflower seeds (I used flax seeds)
Mat substitute soy, rye, and quinoa flour for the cornmeal or oats.
Raspberry Coffee Cake
I use the Trader Joe's Multigrain Baking & Pancake Mix. The side of it has a recipe for a blueberry coffee cake and this was my version. Also, I don't keep buttermilk around but instead use dry buttermilk that I keep in the fridge and mix it with water according to the directions.
This is really yummy served warm with a tiny bit of whipped cream on top.
1 egg
1 c. buttermilk
3 T. oil
2 1/2 c. baking mix
1/2 c. sugar
1 1/2 c. fresh raspberries
In a large bowl, whisk together egg, buttermilk, and oil.
Stir in baking mix and sugar just until moistened.
Fold in berries.
Spread batter into an 8x8 square pan coated with cooking spray.
Bake 45-50 minutes at 350 or until top is golden brown and a wooden toothpick in center comes out clean.
Let cool in pan 10 minutes. Serve warm.
This is really yummy served warm with a tiny bit of whipped cream on top.
1 egg
1 c. buttermilk
3 T. oil
2 1/2 c. baking mix
1/2 c. sugar
1 1/2 c. fresh raspberries
In a large bowl, whisk together egg, buttermilk, and oil.
Stir in baking mix and sugar just until moistened.
Fold in berries.
Spread batter into an 8x8 square pan coated with cooking spray.
Bake 45-50 minutes at 350 or until top is golden brown and a wooden toothpick in center comes out clean.
Let cool in pan 10 minutes. Serve warm.
Making Mozzarella...
So this recipe is a bit more complicated than MANY of my recipes, but it is an excellent use for powdered milk. There are just a few things I feel I should mention. First off, Rennet tablets can be purchased at Walmart next to the ice cream toppings area of the grocery store... And regular milk can (of course) be used in place of powdered milk. Also, don't expect this recipe to be successful the first time you make it. It is a tricky thing making cheese...
| |||||
| Pre-measure all ingredients and have them set out so you don't have to worry about it during the cooking process. Crush rennet tablet in cold water and stir to dissolve. Place your large pot on the stove and pour milk and cream into it. Make sure that all the froth and bubbles are gone, skim them off if necessary. Turn the heat to medium. Sprinkle citric acid powder into the milk and stir gently. Heat to 88°. You will start to see your milk curdle. At 88°, add your Rennet solution and continue gently stirring occasionally until the milk reaches 105 degrees. Turn off the heat (If you have a gas stove, turn the heat down, but don't turn it completely off). Leave the pot on the hot burner and continue to let the cheese curd (without stirring) until the temperature reaches 110°. Don't let the temperature go over 110°. You now have a mass of curds, clearly separated from the whey. Scoop the curds out with a slotted spoon into a microwaveable bowl. Microwave the curds for 1 minute on high and drain off the excess whey. Work the cheese into a ball until cool. Microwave two more times at 35 seconds each. Continue to drain the excess whey and work your cheese into a ball. If too hot to touch wear rubber gloves. Knead the cheese quickly like bread dough until it stretches like taffy. If you like, sprinkle it with the salt while kneading. When the cheese is smooth and shiny it is ready to eat. | |||||
| Note: The whey you drain off can be saved and used as liquid in bread. It is very nutritious. Certain high quality powdered milks (such as Morning Moo and Country Cream) are whey based and can’t be used to make cheese. Cannery brand milk is best. Don't be surprised if you fail a few batches before you are successful with this recipe. | |||||
Monday, June 9, 2008
Bubble Pizza
BUBBLE PIZZA
1-1/2 pounds ground beef
1 can(15 ounces)pizza sauce (more if you like sauce)
2 tubes(12 ounces each) refrigerated buttermilk biscuits
1-1/2 cups shredded mozarella cheese
1 cup shredded cheddar cheese
In skillet, brown the beef; drain well.
Stir in pizza sauce. Slice the biscuits in 4 pieces; place in a greased
13x9 inch baking dish. Top with beef mixture. Bake uncovered at 400 Degrees
for 20-25 minutes. Sprinkle with Cheeses. Bake 5-10 minutes longer to melt cheese.
Let stand 5-10 minutes before serving.
Best served with a green salad and ranch.
This is a favorite with the Men and kids at my house, and very easy to prepare!
1-1/2 pounds ground beef
1 can(15 ounces)pizza sauce (more if you like sauce)
2 tubes(12 ounces each) refrigerated buttermilk biscuits
1-1/2 cups shredded mozarella cheese
1 cup shredded cheddar cheese
In skillet, brown the beef; drain well.
Stir in pizza sauce. Slice the biscuits in 4 pieces; place in a greased
13x9 inch baking dish. Top with beef mixture. Bake uncovered at 400 Degrees
for 20-25 minutes. Sprinkle with Cheeses. Bake 5-10 minutes longer to melt cheese.
Let stand 5-10 minutes before serving.
Best served with a green salad and ranch.
This is a favorite with the Men and kids at my house, and very easy to prepare!
Thursday, June 5, 2008
Applesauce Bars
This is my Grandma Horn's recipe. I think I am going to make them for the potluck at the park tommorow. I usually omit the nuts and I'm not sure if I have any raisins so I'll probably give it a whirl without the raisins too. I took them once to a big playgroup get-together and they were a big hit.
Applesauce Bars
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon cloves, ground
3/4 cup chopped nuts
1/2 cup raisins
1 cup applesauce
1 cup sugar
3/4 cup oil
1 teaspoon baking soda
Cream Cheese Frosting
3 ounces cream cheese
1 tablespoon butter, softened
1 teaspoon vanilla
2 cups powdered sugar
milk, as needed
1. Place flour, cinnamon, salt, allspice, cloves, nuts, and raisins in large bowl and mix well
2. Combine applesauce, sugar, oil, and soda in small bowl and mix well
3. Pour applesauce mixture into flour mixture and mix well
4. Pour onto greased cookie sheet and bake 20 minutes at 350.
5. Frost with Cream Cheese Frosting while warm
7. For frosting:
8. Beat cream cheese, butter, and vanilla on low speed until light.
9. Gradually add powdered sugar and beat until fluffy
10. Add milk if necessary to make spreading consistency
Wednesday, June 4, 2008
What's cookin?
So I thought it might be fun to try and start a recipe blog that we can all contribute to like a recipe exchange. I love finding great recipes and I love trying out new stuff. What do you think?
Here's one of my favorite entrees:
2 pork tenderloins (3/4lb) each
1/4 c. honey
1/4 c. soy sauce
1/4 c. oyster sauce
2 T. brown sugar
1 T. plus 1 t. minced ginger
1 T minced garlic
1 T. ketchup
1/4 t. onion powder
1/4 t. ground red pepper
1/4 t. ground cinnamon
1. Place tenderloins in a baking dish.
2. Combine honey and next 9 ingredients, stirring well; Pour over tenderloins.
3. Cover, and marinate in refrigerator 8 hours, turning occassionally.
4. Remove tenderloins from marinade, reserving marinade
5. Grill tenderloins, over medium hot coals for 25 to 35 minutes, turning often and basting with reserved marinade.
6. Pork is done when meat thermometer instered into thickest portion of tenderloin registers 160F.
7. To serve, slice tenderloins thinly and arrange on a serving platter.
Here's one of my favorite entrees:
Honey Gingered Pork Tenderloin
2 pork tenderloins (3/4lb) each
1/4 c. honey
1/4 c. soy sauce
1/4 c. oyster sauce
2 T. brown sugar
1 T. plus 1 t. minced ginger
1 T minced garlic
1 T. ketchup
1/4 t. onion powder
1/4 t. ground red pepper
1/4 t. ground cinnamon
1. Place tenderloins in a baking dish.
2. Combine honey and next 9 ingredients, stirring well; Pour over tenderloins.
3. Cover, and marinate in refrigerator 8 hours, turning occassionally.
4. Remove tenderloins from marinade, reserving marinade
5. Grill tenderloins, over medium hot coals for 25 to 35 minutes, turning often and basting with reserved marinade.
6. Pork is done when meat thermometer instered into thickest portion of tenderloin registers 160F.
7. To serve, slice tenderloins thinly and arrange on a serving platter.
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