Makes one 10 to 12 inch (25 to 30 cm) round pizza or
One 15½ x 10½ inch (39 x 26 cm) rectangle pizza
Ingredients
½ teaspoon dry yeast
¾ cups water (100° F) (38° C)
1 tablespoon olive oil
1 teaspoon salt
2 cups all-purpose flour
Method
1. In a large mixing bowl, dissolve the yeast into ¼ of the water. Let it sit for 10 minutes to dissolve. Stir in the oil and salt.
2. Add ½ cup of flour to start and mix thoroughly. Now start adding more water and flour, alternating and mixing well after each addition. Once you've added all the water and flour, a sticky dough should be forming.
3. Turn the dough out onto a lightly floured surface and knead for 10 minutes. It should still be slightly sticky.
4. Place the ball of dough into a large bowl, lightly coated with olive oil. Cover with plastic wrap and let it rise for 1-1 ½ hours, or until doubled in size. (You can easily double this recipe-just increase the rising time to 2 hours.)
5. Punch the dough down and be careful not to knead it any further as you want the dough to be relaxed and easy to work with. If you have doubled the recipe by increasing the rising time, divide the dough into 2 balls after you have punched it down, and freeze one of the balls.
6. If you're using a pizza stone: To shape the dough, sprinkle a generous amount of flour over the surface of a pizza paddle, or alternatively you can get a ½ inch (1.5 cm) flexible piece of board from the hardware store and cut into about a 14 x 14 inch (35 x 35 cm) square. Lightly flour a wooden work surface and place dough on work surface. Flour your hands, start from the center of the dough, and begin to shape, using a patting and stretching combination, until you achieve a 10-12 inch (25 cm) round (depending on how thin or thick you want it). It does not have to be perfectly round! Transfer dough to the pizza paddle and begin to add toppings.
7. If you are using a pizza pan, brush the bottom with a little olive oil first and then start from the center of the dough, using a patting and stretching combination until you reach the edges. You may need to gently pull and stretch some parts to reach the edges.
Uses:
You are now ready to make your favorite pizza.
Note:
1. Pizza dough freezes well and is great to have on hand. Freeze one and use the other for the pizza you are making.
2. To freeze the dough, wrap the ball of dough in plastic wrap and place in a freezer bag, or wrap with aluminum foil. It can be frozen for up to 6 months.
3. To thaw, place in the refrigerator overnight and then remove from the plastic bag or foil, and bring to room temperature in an oiled bowl covered with plastic wrap. When it is at the point of beginning to rise again, it is ready for making pizza according to the recipe.
Saturday, April 25, 2009
MAMMA'S BREAD (CARRABBA'S)
Source: Carrabba's Italian Grill
Makes one (8 to 9 inch) round loaf
1 1/4 teaspoons dry yeast
pinch of sugar
1 1/4 cups plus 1 1/2 tablespoons lukewarm water at 110 degrees F (43C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl
Dissolve the yeast and sugar in the 1 1/2 tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.
Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening. Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.
Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.
Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8x5 or 9x5-inches, oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.
Preheat the oven to 450 degrees F (230C).
Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion.
Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking).
Turn the heat down to 350 degrees F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.
Makes one (8 to 9 inch) round loaf
1 1/4 teaspoons dry yeast
pinch of sugar
1 1/4 cups plus 1 1/2 tablespoons lukewarm water at 110 degrees F (43C)
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon vegetable shortening
olive oil to grease the bowl
Dissolve the yeast and sugar in the 1 1/2 tablespoons of lukewarm water. After 5-10 minutes you will see the yeast start to activate by bubbling and foaming.
Put 1 cup of the flour in a large bowl and add the yeast mixture. Start mixing and gradually incorporate the salt and shortening. Add the remaining flour and, as the mixture starts to absorb the water, begin adding the remaining water until a ball of dough forms. If the dough is too wet, knead in an extra tablespoon at a time until the dough is "tacky". Be careful not to add too much flour and make the dough too firm. You want it a little sticky and moist. Add just enough flour to make it possible to handle but still a little difficult. Place the dough onto a floured board and knead for a few minutes to a nice, smooth consistency.
Lightly oil a large bowl. Place the dough in the bowl and cover with plastic wrap. Let the dough rise in a draft-free place for 2 hours, or until doubled in size.
Remove the dough from the bowl and knead for about 4 minutes. Place it on a greased loaf pan 8x5 or 9x5-inches, oil the top of the dough and loosely cover with plastic wrap again. Let the dough rise a second time for another hour.
Preheat the oven to 450 degrees F (230C).
Gently remove the plastic wrap and, with a razor or very sharp knife, make 2 slashes in a crisscross shape across the top using a quick motion.
Place the dough in the oven and bake for 15 minutes. (Do not open the oven door for the first 30 minutes of baking).
Turn the heat down to 350 degrees F and continue to bake for 30-40 minutes, or until the crust is deep brown on top. Remove from the oven and let it cool for 10 minutes. Remove from the pan and place on a cooling rack.
CARRABBA'S BREAD DIPPING SPICE
Source: Barb Gertz
(this is similar to the recipe I have been making at home, but I haven't added the olive oil and lemon juice, to the mix. I just add the Olive oil latter for the dip)
1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes (I use more)
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice
Combine all of the ingredients, EXCEPT oil and lemon. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same. Stir in oil and lemon juice.
TO SERVE:
Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Dip sliced Bread in Mixture. French bread is good.
(this is similar to the recipe I have been making at home, but I haven't added the olive oil and lemon juice, to the mix. I just add the Olive oil latter for the dip)
1 tablespoon minced basil
1 tablespoon chopped parsley (Italian is best)
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground black pepper
1/2 teaspoon kosher salt or ground sea salt
1/2 teaspoon chopped rosemary
1/4 teaspoon crushed red pepper flakes (I use more)
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice
Combine all of the ingredients, EXCEPT oil and lemon. Put in a small food processor, (I used my little food chopper) Chop briefly until all ingredients are about the same. Stir in oil and lemon juice.
TO SERVE:
Combine about 1 1/2 teaspoons spice blend to 3 to 4 Tablespoons Olive oil on a small Dish. Dip sliced Bread in Mixture. French bread is good.
MAMA MANDOLA'S CHICKEN SOUP
This is chris's favortite soup to make.
We have to use two pots, so you might want to half it.
Makes 1 1/2 gallons
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.
When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
We have to use two pots, so you might want to half it.
Makes 1 1/2 gallons
5 celery ribs
4 medium carrots, peeled
1 large yellow onion
2 medium potatoes, peeled
1 large green bell pepper
1(14-ounce) can imported Italian plum tomatoes
1(5-pound) hen, washed and cut into 8 pieces
1/2 cup chopped fresh Italian parsley
2 garlic cloves, finely chopped
6 quarts water
Salt and freshly ground black pepper
Dice celery, carrots, onion, potatoes and bell pepper into 1/4-inch pieces. Chop tomatoes; reserve all juice.
Place vegetables, tomatoes with their juice, chicken pieces, parsley and garlic in a 10-quart stockpot. Add water. Season with salt and pepper.
Slowly bring soup to a boil over low heat. Skim off foam that rises to the surface; may have to skim 2 or 3 times. Partially cover pot and simmer 2 hours.
When soup is finished, remove chicken pieces with a slotted spoon. Let cool.
Meanwhile, mash vegetables in the bottom of the pot with the back side of a large cooking spoon or a potato masher.
When chicken has cooled enough to handle, remove skin and bones and return meat to soup.
Notes: Soup is best served the day after it is made. Refrigerate and remove fat that solidifies on the surface of the soup. Serve soup with rice or small, stubby pasta such as pastina, tubetti or small elbow macaroni. For better flavor, cook the rice or pasta in the soup when reheating. Add freshly grated Parmesan or Romano cheese, if desired.
Carrabba's Italian Grill Pollo Rosa Maria
our favortie chicken at Carrabba's
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese
Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt
Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
Grill 3-5 minutes per side or until cooked through. Remove from grill.
When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.
Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked.
Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
Yields 4 servings.
Chicken
4 chicken breasts, split for stuffing
4 slices prosciutto ham
1/2 cup Fontina cheese
Lemon Butter
1/2 cup clarified butter
3 cloves garlic
1/2 small yellow onion, diced
1/4 cup white wine
4 tablespoons unsalted butter
1/2 teaspoon white pepper
1/2 teaspoon salt
Topping
8 ounces sliced mushrooms
1/2 cup fresh sweet basil, chopped
Lemon Butter Recipe (above)
1 lemon, juiced
Chicken: Open chicken breasts and place butterfly-style on grill over white-hot coals of live oak and pecan wood.
Grill 3-5 minutes per side or until cooked through. Remove from grill.
When chicken is cool enough to handle, hold breast halves together and stuff each breast with one slice of prosciutto and 1/8 cup Fontina cheese. Secure with wooden picks. Set aside in a warm place.
Lemon Butter and Topping: In a large sauté pan over medium heat, combine clarified butter, garlic, and onion and sauté until tender. Deglaze pan with white wine. Add unsalted butter, salt, and pepper.
Add mushrooms to lemon butter and sauté 1 to 2 minutes or until cooked.
Add basil and lemon juice and stir to combine. Place chicken on a serving platter and top with mushrooms in lemon-basil butter and serve.
Yields 4 servings.
Friday, April 24, 2009
boy scout oatmeal cookies
We call these Aarons cookies becaause they are the first cookies he made.
In mixer bowl add
3/4c. shortening
1c. brown sugar
1/2c. sugar
1 egg
1/4c. water
1t. vvanilla
In another bowl mix
3c. oatmeal
1t. salt
1/2t. baking soda
Mix both togeather well.
Drop onto a greesed cookie sheet and bake @ 350 for 12-25 min.
Chocholate chips optional
In mixer bowl add
3/4c. shortening
1c. brown sugar
1/2c. sugar
1 egg
1/4c. water
1t. vvanilla
In another bowl mix
3c. oatmeal
1t. salt
1/2t. baking soda
Mix both togeather well.
Drop onto a greesed cookie sheet and bake @ 350 for 12-25 min.
Chocholate chips optional
Grandma’s French Bread
Grandma’s French Bread
from the sisters cafe
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks
NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
from the sisters cafe
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
First dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well (At this point I switch to my dough/kneading attachment on my Bosch mixer) Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky. Knead for a few minutes. Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and knead it 2 or 3 times to coat with flour. Divide into 2 equal parts. Roll each part into a 9x13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seads. Bake for 30 minutes at 375. Cool on racks
NOTE: For a crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.
Chili Verde
the sisters cafe
submitted by Erin
3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.
Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).
submitted by Erin
3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
This is how I made it. I'll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for 45 minutes to an hour, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don't like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.
Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).
Citrus Water
The sisters cafe
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice.
2 T citric acid (buy at pharmacy)
1 bag crushed ice
5 quarts water
2 cups sugar
2 T lemon extract
3 sliced lemons
3 sliced limes
3 sliced oranges
Stir water, sugar, citric acid, and extract together. Add sliced fruit and ice.
Garlic Caesar Dressing
the sisters cafe
submitted by Brittany
1/2 c olive oil
2 Tb lemon juice (fresh is best)
1/2 tsp ground mustard
1/2 tsp Worchestershire sauce
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
Use food processor and pulse to combine well. Toss desired amount with romaine lettuce, parmesan cheese, and croutons. This recipe makes enough for one very large salad.
submitted by Brittany
1/2 c olive oil
2 Tb lemon juice (fresh is best)
1/2 tsp ground mustard
1/2 tsp Worchestershire sauce
1 clove garlic, minced
1/2 tsp salt
1/4 tsp freshly ground pepper
Use food processor and pulse to combine well. Toss desired amount with romaine lettuce, parmesan cheese, and croutons. This recipe makes enough for one very large salad.
Fiesta Chicken Pasta Salad
the sisters cafe
submitted by Erin
1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.
submitted by Erin
1 pkg Hidden Valley Fiesta Ranch dip mix
½ c. oil
½ c. vinegar
1 lb cooked, shredded chicken (about 1 ½ to 2 breasts)
3/4 box garden rotini
1 can black beans
1 can black olives, halved
2 -3 tomatoes, chopped
Frozen corn
Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing and frozen corn about 20 minutes before serving. Be sure to toss again just before serving, as the dressing will seep to the bottom.
Yummy, Easy Whole Wheat Bread
(5 medium loaves)
submitted by Melanie
the sisters cafe
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (this is optional--I just happen to have some)
12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt
Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)
* I have also been making whole wheat tortillas--so easy and good. I'll post them soon, maybe tomorrow!
submitted by Melanie
the sisters cafe
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (this is optional--I just happen to have some)
12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt
Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)
* I have also been making whole wheat tortillas--so easy and good. I'll post them soon, maybe tomorrow!
Whole Wheat Flour Tortillas
the sisters cafe
submitted by Melanie
*tip- roll out on a sil pat
3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.
submitted by Melanie
*tip- roll out on a sil pat
3 cups whole
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)
Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.
Homemade Root Beer
my sisters cafe
5 gallons cold water (also equal to 80 cups)
5 pounds white sugar
1 (2-ounce) bottle root beer concentrate (you can buy it in the spice section of most stores)
5 pounds dry ice
Place 4 gallons of the cold water in a large container. Add sugar and stir until dissolved. Pour in root beer extract and mix. Add the dry ice and put the lid on loosely so the gas can escape. Be sure that no one touches the dry ice with bare hands. It can freeze-burn skin in less than 5 seconds. Let it brew for about 15 minutes. Add the last gallon of water and let brew for another 15 minutes. Serves about 30 thirsty people who come back for seconds and thirds. You can also cut the recipe in half to serve about 15.
5 gallons cold water (also equal to 80 cups)
5 pounds white sugar
1 (2-ounce) bottle root beer concentrate (you can buy it in the spice section of most stores)
5 pounds dry ice
Place 4 gallons of the cold water in a large container. Add sugar and stir until dissolved. Pour in root beer extract and mix. Add the dry ice and put the lid on loosely so the gas can escape. Be sure that no one touches the dry ice with bare hands. It can freeze-burn skin in less than 5 seconds. Let it brew for about 15 minutes. Add the last gallon of water and let brew for another 15 minutes. Serves about 30 thirsty people who come back for seconds and thirds. You can also cut the recipe in half to serve about 15.
No-Knead Bread
sisters cafe
Submitted by Melanie Christensen
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Submitted by Melanie Christensen
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Ham Bone Bean Soup
sisters cafe
Submitted by Mindy
20 oz mixed dry beans
1 lb ham (I just use a ham bone with lots of ham left on it)
1 cup onion, chopped (I used 1 large onion)
1 15 oz can stewed or diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1-2 cloves of garlic, minced
Place rinsed beans in a pot with 3 quarts of water. Bring to rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. After 60 minutes, add remaining ingredients. Simmer for 30-45 min. Remove ham bone, and remove any meat that hasn't fallen off with simmering and add to soup! Salt and pepper to taste.
Alternate method:
Place beans in a large pot, cover with 2 qarts of water. Allow beans to soak overnight, or tat least 8 hours. After saoking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2.5 hrs. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Salt and pepper to taste.
Submitted by Mindy
20 oz mixed dry beans
1 lb ham (I just use a ham bone with lots of ham left on it)
1 cup onion, chopped (I used 1 large onion)
1 15 oz can stewed or diced tomatoes
1 tsp chili powder
Juice of 1 lemon
1-2 cloves of garlic, minced
Place rinsed beans in a pot with 3 quarts of water. Bring to rapid boil. Reduce heat, cover and continue boiling 60-70 minutes. After 60 minutes, add remaining ingredients. Simmer for 30-45 min. Remove ham bone, and remove any meat that hasn't fallen off with simmering and add to soup! Salt and pepper to taste.
Alternate method:
Place beans in a large pot, cover with 2 qarts of water. Allow beans to soak overnight, or tat least 8 hours. After saoking, drain water, add 2 quarts of water and meat. Bring beans to boil, reduce heat and simmer uncovered for 2.5 hrs. After simmering, add onion, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes. Salt and pepper to taste.
Stromboli
my sisters cafe
submitted by Brittany
1 Rhodes bread dough
1/4 lb ham, sliced
1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it's entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
submitted by Brittany
1 Rhodes bread dough
1/4 lb ham, sliced
1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)
1/4 lb provolone
mozzarella cheese
1/2 tsp dried basil, divided
1/2 tsp dried oregano, divided
melted butter or olive oil
cornmeal
Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it's entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!
Thursday, April 23, 2009
Baked Ziti
adapted from Cook's Illustrated
1pound 1% cottage cheese (kayla and I aren't big cottage cheese fans, I would blend this)
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the Parmesan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until past begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir conrstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
1pound 1% cottage cheese (kayla and I aren't big cottage cheese fans, I would blend this)
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 tablespoon dried basil (use 1/2 cup fresh basil if you have it but add it to the sauce after it has simmered and you take it off the heat)
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the Parmesan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until past begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.
While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, basil and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.
Stir conrstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.
Transfer mixture to a 9X13-inch baking dish and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.
Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.
Wednesday, April 22, 2009
Broccoli& cauliflower salad
This recipe comes from my sister in-law London. I think she is the queen of side salads. My kids aren't big fans of this one, but I am addicted to the "tang". Give it a try, your sure to love it.
Dressing
1c. mayo
1/2t. sugar
3T. apple cyder vinegar
Make dressing 4 hours a head of time
Salad
1 head cauliflower
2 bunches broccoli
1 pound cooked and crumbled bacon
1+ cup of cheese
3cheese tortellini
Optional: green onions, cashews
Place salad in large bowl, and pour dressing on before serving.
Dressing
1c. mayo
1/2t. sugar
3T. apple cyder vinegar
Make dressing 4 hours a head of time
Salad
1 head cauliflower
2 bunches broccoli
1 pound cooked and crumbled bacon
1+ cup of cheese
3cheese tortellini
Optional: green onions, cashews
Place salad in large bowl, and pour dressing on before serving.
cinnamon-sugar tortilla wedges
Posted on meal planning mommys
This incredibly easy dessert was taken from my Kid's Favorites Made Healthy cookbook. It requires very few ingredients and you might just find that you have all of them on hand already.
Here it is:
2 7-to-8 inch flour tortillas
Nonstick cooking spray
2 tsp. sugar
1/2 tsp. ground cinnamon
4 4-ounce cups fruit-flavored or plain applesauce
1. Cut each tortilla into 8 wedges. (can be cut using a pizza cutter on a cutting board, a knife, or using kitchen shears) Place on an ungreased baking sheet. Generously coat tortilla wedges with cooking spray. In a small bowl stir together sugar and cinnamon. Sprinkle over tortilla wedges. (while not necessary, it helps to have a flour/sugar shaker for this) Bake in a 375 degree oven for 7 to 9 minutes or until light brown. Cool completely on a wire rack.
2. Use tortilla wedges to scoop up applesauce.
This incredibly easy dessert was taken from my Kid's Favorites Made Healthy cookbook. It requires very few ingredients and you might just find that you have all of them on hand already.
Here it is:
2 7-to-8 inch flour tortillas
Nonstick cooking spray
2 tsp. sugar
1/2 tsp. ground cinnamon
4 4-ounce cups fruit-flavored or plain applesauce
1. Cut each tortilla into 8 wedges. (can be cut using a pizza cutter on a cutting board, a knife, or using kitchen shears) Place on an ungreased baking sheet. Generously coat tortilla wedges with cooking spray. In a small bowl stir together sugar and cinnamon. Sprinkle over tortilla wedges. (while not necessary, it helps to have a flour/sugar shaker for this) Bake in a 375 degree oven for 7 to 9 minutes or until light brown. Cool completely on a wire rack.
2. Use tortilla wedges to scoop up applesauce.
Sunday, April 19, 2009
Pizza Hut Pan Pizza
Pizza Hut Pan Pizza
posted on real mom kitchen
Dough:
1 1/3 C Warm water (105F)
1/4 C Non−fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) - (I just use enough to coat the pan)
Butter flavored Pam ( I didn't use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
For Each Nine Inch Pizza:
Preheat oven to 475F (I cooked at 450). Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes. I then brush outer edge of crust with garlic butter.
posted on real mom kitchen
Dough:
1 1/3 C Warm water (105F)
1/4 C Non−fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) - (I just use enough to coat the pan)
Butter flavored Pam ( I didn't use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans ( or can use 1 - 9 inch pie plate and 1 - 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Oz Can Tomato Sauce
1 tsp Dry Oregano
1/2 tsp Marjoram
1/2 tsp Dry Basil
1/2 tsp Garlic salt
Combine and let sit for 1 hour while the dough rises.
For Each Nine Inch Pizza:
Preheat oven to 475F (I cooked at 450). Spoon 1/3 cup sauce on dough and spread to within 1" of edge. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. Place toppings of your choice in this order: Pepperoni or Ham, Vegetables, Meats (cooked ground sausage or beef). Top with 3 Oz. mozzarella cheese. Cook until cheese is bubbling and outer crust is brown about 15 minutes. I then brush outer edge of crust with garlic butter.
Pizza Hut Style Breadsticks
No Fail Pizza Hut Style Breadstick
posted on real mom kitchen
1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour ( Gourmet Mom often uses ½ whole wheat flour)
1/3 cup melted butter (I used have of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)
Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min.
posted on real mom kitchen
1 ½ cup hot water
2 Tb sugar
½ tsp salt
½ cup non fat dry milk
1 Tb yeast
3 cup flour ( Gourmet Mom often uses ½ whole wheat flour)
1/3 cup melted butter (I used have of the butter, just softened and spread it in the pan. The other half I melted and poured it on top)
Dissolve sugar, salt and dry milk in hot water. Add enough flour (~1 cup) to make a soupy mixture. When the mixture is no longer hot but still warm add the yeast and stir well. Then add the rest of the flour, enough to form a moderately stiff dough. Knead the dough until smooth. Roll dough into a rectangular shape the size of your baking pan. Spread half of the butter onto the baking pan, then place your dough into the pan and spread the remaining butter on top of the dough. Top the breadsticks with garlic salt, Parmesan cheese, salad seasoning salt, or whatever you want. (I sprinkled garlic salt and Parmesan cheese) Cut the dough into breadsticks with a pizza cutter and let raise for 10-15 min. Bake at 350 degrees for 20- 25 min.
HOT CROSS BUNS
[From] http://howtoeatacupcake.net
HOT CROSS BUNS (from The America’s Test Kitchen Family Baking Book)
MAKES 12 buns
These buns are traditional for .Easter; however, they taste good all year round. To prevent the icing from being too thick, drizzle it over the buns while they are still warm.
BUNS
3/4 cup buttermilk, warm (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
1 teaspoon ground cinnamon
¾ cup (3¾ ounces) currants or raisins
1 large egg
1 tablespoon water
GLAZE
¾ cup (3 ounces) confectioners' sugar
1 tablespoon milk
½ teaspoon vanilla extract
2 ounces cream cheese, softened (my own addition)
1. FOR THE BUNS: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, salt, and cinnamon in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter, add the currants, and knead by hand to form a smooth round ball with evenly distributed currants. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. Grease a 13x9-inch baking pan. Turn the dough out onto a lightly floured counter; divide it into 12 even pieces (If you have a scale, now is a great time to use it!). Round the pieces of dough into small, taut rolls. Arrange the rolls in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top ¼ inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
6. FOR THE GLAZE: Let the rolls cool in the pan for 5 minutes. Whisk the confectioners' sugar, milk, and vanilla together then drizzle it in an X into the cut grooves of the buns. (I just spread the glaze over them like cinnamon rolls!) Serve warm or let cool completely.
To Make Ahead
In step 4, do not let the buns rise, but refrigerate them overnight or up to 16 hours. (I froze mine for 2 days and then left them in the fridge overnight before I baked them.) Let the buns sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed
HOT CROSS BUNS (from The America’s Test Kitchen Family Baking Book)
MAKES 12 buns
These buns are traditional for .Easter; however, they taste good all year round. To prevent the icing from being too thick, drizzle it over the buns while they are still warm.
BUNS
3/4 cup buttermilk, warm (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
3 large eggs
4¼ cups (21¼ ounces) all-purpose flour
¼ cup (1¾ ounces) sugar
1 envelope (2¼ teaspoons) instant or rapid-rise yeast
1¼ teaspoons salt
1 teaspoon ground cinnamon
¾ cup (3¾ ounces) currants or raisins
1 large egg
1 tablespoon water
GLAZE
¾ cup (3 ounces) confectioners' sugar
1 tablespoon milk
½ teaspoon vanilla extract
2 ounces cream cheese, softened (my own addition)
1. FOR THE BUNS: Whisk the buttermilk, melted butter, and eggs together in a large liquid measuring cup. Combine 4 cups of the flour, sugar, yeast, salt, and cinnamon in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining ¼ cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but sticks to the bottom.
3. Turn the dough out onto a clean counter, add the currants, and knead by hand to form a smooth round ball with evenly distributed currants. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.
4. Grease a 13x9-inch baking pan. Turn the dough out onto a lightly floured counter; divide it into 12 even pieces (If you have a scale, now is a great time to use it!). Round the pieces of dough into small, taut rolls. Arrange the rolls in the prepared baking pan and wrap tightly with greased plastic wrap. Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.
5. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Using a sharp knife, cut an X through the top ¼ inch of each bun. Whisk the egg and water together and brush over the buns. Bake until golden and puffed, 25 to 30 minutes.
6. FOR THE GLAZE: Let the rolls cool in the pan for 5 minutes. Whisk the confectioners' sugar, milk, and vanilla together then drizzle it in an X into the cut grooves of the buns. (I just spread the glaze over them like cinnamon rolls!) Serve warm or let cool completely.
To Make Ahead
In step 4, do not let the buns rise, but refrigerate them overnight or up to 16 hours. (I froze mine for 2 days and then left them in the fridge overnight before I baked them.) Let the buns sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed
Thursday, April 9, 2009
Yummy Pumpkin Cake
I made this recipe I found called Yummy Pumpkin Bars (Jill McKenzie, 52 weeks of proven recipes for picky kids.) It was so good that I decided to make it as part of our Thanksgiving dinner. However, I think that It should be called Yummy Pumpkin cake! I think that it tastes much more like a cake then a bar. This time I am going to frost the pieces individually as I serve them. Last time Adam found the cake and ate all of the frosting off.
4 eggs
2 cups sugar
1 cup oil
1 15-ounce can of pumpkin
2 tea. Cinnamon
2 cups flour
2 tea. Baking soda
½ tea. Salt
Frosting
1 3-ounce package of cream cheese
1 tea. Vanilla
1 Tab. Milk or cream
6 Tab. Butter, softened
3 cups powdered sugar
Dash of salt
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray; set aside. In large bowl, beat eggs with mixer until frothy. Add sugar, oil, and pumpkin mix; and mix until smooth. Add cinnamon, flour, baking soda ,and salt. Spread evenly in prepared pan and bake 25 to 30 min. until toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powered sugar, and a dash of salt in medium bowl until smooth.
4 eggs
2 cups sugar
1 cup oil
1 15-ounce can of pumpkin
2 tea. Cinnamon
2 cups flour
2 tea. Baking soda
½ tea. Salt
Frosting
1 3-ounce package of cream cheese
1 tea. Vanilla
1 Tab. Milk or cream
6 Tab. Butter, softened
3 cups powdered sugar
Dash of salt
Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray; set aside. In large bowl, beat eggs with mixer until frothy. Add sugar, oil, and pumpkin mix; and mix until smooth. Add cinnamon, flour, baking soda ,and salt. Spread evenly in prepared pan and bake 25 to 30 min. until toothpick inserted in center comes out clean. Cool completely on a wire rack.
Prepare frosting by mixing cream cheese, vanilla, milk or cream, butter, powered sugar, and a dash of salt in medium bowl until smooth.
Black Bottom Cupcakes
posted by Jenesa @ not so secret family recipes
This recipe is adapted from williamssonoma.com. (And no worries, you can't taste the vinegar after the batter is baked.)
Ingredients:
For the filling:
1 egg, at room temperature
1/2 cup sugar
8 ounces whipped cream cheese, at room
temperature
2 1/4 cups cold water
3/4 cup vegetable oil
1 tablespoon vanilla extract
5 teaspoons balsamic vinegar
3 1/2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 1/4 cups sugar
1 teaspoon salt
3/4 cup semisweet chocolate chips
Directions:
Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
Make the filling
In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes. Using a rubber spatula, scrape the filling mixture into the pastry bag using a glass to prop it open. Set the filled pastry bag aside.
Mix the liquids
In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (There's no need to stir these. Just put them together in the cup.) Set aside.
Make the batter
In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.
Pour in the batter
The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises.
Add the filling
Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle. Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.
Bake the cupcakes
Sprinkle the top of each cupcake with the chocolate chips. Put the muffin pans in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, 26 to 28 minutes. Remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.
This recipe is adapted from williamssonoma.com. (And no worries, you can't taste the vinegar after the batter is baked.)
Ingredients:
For the filling:
1 egg, at room temperature
1/2 cup sugar
8 ounces whipped cream cheese, at room
temperature
2 1/4 cups cold water
3/4 cup vegetable oil
1 tablespoon vanilla extract
5 teaspoons balsamic vinegar
3 1/2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking soda
2 1/4 cups sugar
1 teaspoon salt
3/4 cup semisweet chocolate chips
Directions:
Position the oven racks in the lower and upper thirds of the oven. Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
Make the filling
In a bowl, using an electric mixer, beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes. Using a rubber spatula, scrape the filling mixture into the pastry bag using a glass to prop it open. Set the filled pastry bag aside.
Mix the liquids
In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. (There's no need to stir these. Just put them together in the cup.) Set aside.
Make the batter
In a large bowl, using a whisk, stir together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth.
Pour in the batter
The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Otherwise, it will be easiest to pour the batter into the liquid measuring cup and use it to fill the cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises.
Add the filling
Pick up the pastry bag. Plugging the tip with one hand, twist the top of the bag to close it. Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. You will see the chocolate batter rise as the filling fills the middle. Keeping in mind that you need to fill 24 cupcakes, squeeze a small amount into each one.
Bake the cupcakes
Sprinkle the top of each cupcake with the chocolate chips. Put the muffin pans in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, 26 to 28 minutes. Remove the pans from the oven and put them on the cooling racks. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes. Makes 24 cupcakes.
Ryan's Wheat Bread
posted by Jenesa @ not so secret family recipes
2 1/2 cups wheat flour
3 cups white flour
1/4 cup melted butter
1 TB yeast
1/2 TB salt
1/4 cup sugar
1 1/4 cup warm water
1 cup milk
Mix water and yeast and let sit for 5 minutes. Mix remaining ingredients then knead in kitchen aid for 2-3 minutes. Let rise in the bowl until double in size. Punch down then separate into two loaves (dough will be sticky). Put dough into 2 greased bread pans. Let rise again until double in size. Bake at 350 degrees for 30 minutes.
2 1/2 cups wheat flour
3 cups white flour
1/4 cup melted butter
1 TB yeast
1/2 TB salt
1/4 cup sugar
1 1/4 cup warm water
1 cup milk
Mix water and yeast and let sit for 5 minutes. Mix remaining ingredients then knead in kitchen aid for 2-3 minutes. Let rise in the bowl until double in size. Punch down then separate into two loaves (dough will be sticky). Put dough into 2 greased bread pans. Let rise again until double in size. Bake at 350 degrees for 30 minutes.
Churros
posted by Megan at not so secret family recipes
3 cups flour
1 tsp. Baking Powder
2 1/2 cups water
2 egg yolks
1/2 tsp. salt
3 tbsp. dark brown sugar
oil for deep frying
sugar and cinnamon to roll in
Sift flour and baking powder into a bowl and set aside. Bring measured water to a boil then add salt ans brown sugar, stirring constantly until dissolved. Remove from heat and add flour and baking powder. Beat until smooth with either beaters or a fork.
Beat in eggs one at a time until smooth and glossy. Set batter aside to cool. Put into a piping bag with a star nozzle. (when I did this with my roommates we didnt have one so we just rolled it with our hands. It didn't turn out as pretty but then we could make it into different shapes- donuts, balls, hearts, etc.)
Have a pan or deep fryer with at least 2- inches deep of oil. Heat to 375 degrees F. Place batter in oil and let cook until golden brown (or longer if your churro is really thick). Then roll immediately into cinnamon and sugar mixture. Let cool a few minutes before eating.
These were seriously some of the best churros I've ever had!!!
3 cups flour
1 tsp. Baking Powder
2 1/2 cups water
2 egg yolks
1/2 tsp. salt
3 tbsp. dark brown sugar
oil for deep frying
sugar and cinnamon to roll in
Sift flour and baking powder into a bowl and set aside. Bring measured water to a boil then add salt ans brown sugar, stirring constantly until dissolved. Remove from heat and add flour and baking powder. Beat until smooth with either beaters or a fork.
Beat in eggs one at a time until smooth and glossy. Set batter aside to cool. Put into a piping bag with a star nozzle. (when I did this with my roommates we didnt have one so we just rolled it with our hands. It didn't turn out as pretty but then we could make it into different shapes- donuts, balls, hearts, etc.)
Have a pan or deep fryer with at least 2- inches deep of oil. Heat to 375 degrees F. Place batter in oil and let cook until golden brown (or longer if your churro is really thick). Then roll immediately into cinnamon and sugar mixture. Let cool a few minutes before eating.
These were seriously some of the best churros I've ever had!!!
Slow Cooker Italian Beef for Sandwiches
found on my kitchen cafe adapted: from allrecipes.com
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
1 1/2 cups beef broth
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix (such as Good Seasons brand)
1 (5 pound) chuck roast
Combine water and beef broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix. Whisk to combine.
Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork (I did this step about 45 minutes before eating so the shredded meat had time to absorb more of the juices in the crockpot). Serve on crusty rolls with cheese, if desired.
Chocolate Chip Cookie Dough Brownie Recipe
not so secret family recipes by jenesa
When I came across a recipe from the Betty Crocker website for Chocolate Chip Cookie Dough Brownies there was only one thing to do. Race to the grocery store and pick up a couple of things. One Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. I'm sure these would work with scratch recipes too, but Betty has made it so easy. She's so nice.
Follow the directions on the box for making the brownies and pour into a greased 13 X 9 pan. Make the cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You'll want to press the dough down lightly.Bake for 35-40 minutes in a 350 degree preheated oven. When they're done, take them out and let them cool completely. For about an hour.Then, you can frost them with chocolate frosting or for a yummier version, do what I did.Whip up some chocolate ganache:
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies, spread evenly, and let set before cutting.
Now, this is the hardest step. Leave it alone. That's right, you'll want to let the ganache set up. It will be tough, but you can do it.Once the ganache has set, then cut the brownies and enjoy
When I came across a recipe from the Betty Crocker website for Chocolate Chip Cookie Dough Brownies there was only one thing to do. Race to the grocery store and pick up a couple of things. One Betty Crocker Brownie Mix and one Betty Crocker Chocolate Chip Cookie mix. I'm sure these would work with scratch recipes too, but Betty has made it so easy. She's so nice.
Follow the directions on the box for making the brownies and pour into a greased 13 X 9 pan. Make the cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You'll want to press the dough down lightly.Bake for 35-40 minutes in a 350 degree preheated oven. When they're done, take them out and let them cool completely. For about an hour.Then, you can frost them with chocolate frosting or for a yummier version, do what I did.Whip up some chocolate ganache:
12 oz. semi-sweet chocolate morsels
3/4 cup heavy whipping cream
6 Tbsp butter
In a small saucepan, heat cream and butter until just before the boiling stage.
Pour over the chocolate morsels.
Let stand about 20 seconds and stir until smooth.
Pour over brownies, spread evenly, and let set before cutting.
Now, this is the hardest step. Leave it alone. That's right, you'll want to let the ganache set up. It will be tough, but you can do it.Once the ganache has set, then cut the brownies and enjoy
Zuppa Toscana Soup (Olive Garden)
found on not so secret family recipes
1 lb. Italian sausage
1 onion, chopped
2 large baking potatoes, sliced in halves then in 1/4 inch slices
2 cans chicken broth
1 qt. water
2 cloves garlic, minced
1/2 jar bacon bits (or use real bacon)
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream
Cook sausage, drain on paper towels, and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through and serve.
1 lb. Italian sausage
1 onion, chopped
2 large baking potatoes, sliced in halves then in 1/4 inch slices
2 cans chicken broth
1 qt. water
2 cloves garlic, minced
1/2 jar bacon bits (or use real bacon)
2 cups kale or Swiss chard, chopped
1 cup heavy whipping cream
Cook sausage, drain on paper towels, and cut into slices. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Add sausage and bacon bits. Salt and pepper to taste. Simmer for another 10 minutes. Turn heat to low. Add kale and cream. Heat through and serve.
Cheddar Cheese Casserole
brought to us by not so secret family recipes
1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper
Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.
1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper
Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.
Pumpkin Waffles with Warm Buttermilk Syrup
brought to us by not so secret family recipes
These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine
Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.
Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda
In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.
These are our special occasion waffles. You know, Christmas morning, July 4th weekend, any old Saturday... Pumpkin Waffles
2 cups flour
1 TB sugar
2 TB baking powder
½ tsp. nutmeg
¼ tsp. salt
2 TB cinnamon
4 egg yokes (save whites)
1 cup pumpkin
1 ½ cup milk
1 TB vanilla
¾ cup melted margarine
Mix first 6 ingredients together, then add remaining ingredients. Beat 4 remaining egg whites until stiff and fold into batter. Cook in waffle iron.
Warm Buttermilk Syrup
¼ cup butter
1 tsp. light corn syrup
1 cup sugar
1 tsp. vanilla
½ cup buttermilk (or substitute 1 TB lemon juice + ½ cup milk)
1 tsp baking soda
In large saucepan, bring butter, sugar, corn syrup, and buttermilk to a boil. Take off heat. Add baking soda and vanilla (it will bubble up quite a bit). Stir until it settles. Serve warm over Pumpkin Waffles.
Three-Cheese Penne Florentine
brought to us by not so secret family recieps
1 teaspoon olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon shopped oregano
¼ teaspoon ground black pepper
1 (16 oz) carton of low fat cottage cheese
4 cups hot cooked penne (about 8 oz uncooked)
1 cup (4 oz) shredded sharp cheddar cheese, divided
½ cup (2 oz) grated parmesan cheese, divided
½ cup milk
1 (10.5 oz) can cream of chicken soup, undiluted
*can also add 2 cups chicken breast, cut or shredded.
Preheat oven to 425.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper, sauté 4 minutes or until tender. Add spinach, oregano, and black pepper, sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor, process until very smooth. Combine spinach mixture, cottage cheese, pasta, (chicken if used) ¾ cup cheddar cheese, ¼ cup parmesan cheese, milk, and soup in a large bowl. Place mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbly. Yield 8 servings (1 cup each)
1 teaspoon olive oil
3 cups sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon shopped oregano
¼ teaspoon ground black pepper
1 (16 oz) carton of low fat cottage cheese
4 cups hot cooked penne (about 8 oz uncooked)
1 cup (4 oz) shredded sharp cheddar cheese, divided
½ cup (2 oz) grated parmesan cheese, divided
½ cup milk
1 (10.5 oz) can cream of chicken soup, undiluted
*can also add 2 cups chicken breast, cut or shredded.
Preheat oven to 425.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper, sauté 4 minutes or until tender. Add spinach, oregano, and black pepper, sauté 3 minutes or just until spinach wilts.
Place cottage cheese in a food processor, process until very smooth. Combine spinach mixture, cottage cheese, pasta, (chicken if used) ¾ cup cheddar cheese, ¼ cup parmesan cheese, milk, and soup in a large bowl. Place mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbly. Yield 8 servings (1 cup each)
Ranch Chicken with Fried Noodles
brought to us by not so secret family recipes
Ranch Chicken
4 chicken breasts, pounded
2 eggs, lightly beaten
1 packet Ranch Dressing mix
1/2 - 1 cup parmesan cheese
1 cup crushed cornflakes
Mix dry ingredients together in shallow bowl. Dip chicken in egg base then coat with dry mixture. Put in baking dish and bake at 350 for about 30 minutes or until chicken is done.
Fried Noodles
1/2 - 3/4 bag of Extra Wide Egg Noodles
4 TB butter
Boil noodles until tender, drain. In a skillet or griddle, use butter and coat pan, add noodles, cook until light brown and crunchy. Add salt to taste.
Ranch Chicken
4 chicken breasts, pounded
2 eggs, lightly beaten
1 packet Ranch Dressing mix
1/2 - 1 cup parmesan cheese
1 cup crushed cornflakes
Mix dry ingredients together in shallow bowl. Dip chicken in egg base then coat with dry mixture. Put in baking dish and bake at 350 for about 30 minutes or until chicken is done.
Fried Noodles
1/2 - 3/4 bag of Extra Wide Egg Noodles
4 TB butter
Boil noodles until tender, drain. In a skillet or griddle, use butter and coat pan, add noodles, cook until light brown and crunchy. Add salt to taste.
Tuesday, April 7, 2009
Chicken Salad Sandwich
easy meal for a baby shower, brunch etc..
4 boneless chicken breast halves cooked and cut or shredded (for convenience sake I used canned chicken)
4 stalks celery cut in small pieces (I omitted)
1 small onion, finely chopped
2 cup green grapes halved (Our grapes were really big so I cut them into fourths)
salt and pepper to taste
1 cup mayonnaise
Mix and chill to blend flavors. Place on your favorite bread. Enjoy!
4 boneless chicken breast halves cooked and cut or shredded (for convenience sake I used canned chicken)
4 stalks celery cut in small pieces (I omitted)
1 small onion, finely chopped
2 cup green grapes halved (Our grapes were really big so I cut them into fourths)
salt and pepper to taste
1 cup mayonnaise
Mix and chill to blend flavors. Place on your favorite bread. Enjoy!
Saturday, April 4, 2009
Cinnamon Chocolate Bundt Cake
This recipe is brought to us from the food libraryian. It is so simple! you don’t have to get anything to room temp and you don’t need a KitchenAid mixer.
The secret is bringing 1 c water, ½ c oil, 1 stick butter and ¼ c + 1T (or 5 T) cocoa powder to a boil
Then add it to a 2 c flour, 2 c sugar and ½ t salt mixture.
Add in ½ c buttermilk and 1 t baking soda.
Mix 2 eggs, 1 ½ t cinnamon and 1 t vanilla in a small bowl and combine with batte
That's it!! Bake in a Bundt at 375 for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I depanned mine after about 20 minutes with no problems).
Dust with powderd sugar
The secret is bringing 1 c water, ½ c oil, 1 stick butter and ¼ c + 1T (or 5 T) cocoa powder to a boil
Then add it to a 2 c flour, 2 c sugar and ½ t salt mixture.
Add in ½ c buttermilk and 1 t baking soda.
Mix 2 eggs, 1 ½ t cinnamon and 1 t vanilla in a small bowl and combine with batte
That's it!! Bake in a Bundt at 375 for 30-35 minutes (the original recipe says 25 minutes but mine has been raw at this point). Cool in the pan (I depanned mine after about 20 minutes with no problems).
Dust with powderd sugar
5 Minute Artisan Bread
Another good one from real mom kitchen
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (1.5 packets)
1 1/2 tablespoons kosher salt or other coarse salt
6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
Preparing Dough for Storage:
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Mix in the flour - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
This is the standard bread. There are loads of variations - both savory and sweet - in the book. Makes 4 (1 lb) loaves.
3 cups lukewarm water
1 1/2 tablespoons granulated yeast (1.5 packets)
1 1/2 tablespoons kosher salt or other coarse salt
6 1/2 cups flour, unsifted, unbleached, all-purpose (not strong)
Preparing Dough for Storage:
Warm the water slightly. It should feel just a little warmer than body temperature. Warm water will rise the dough to the right point for storage in about 2 hours. With cold water it will need 3-4 hours.
Add the yeast to the water in a 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket. Don't worry about getting it all to dissolve.
Mix in the flour - kneading is unnecessary. Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up the flour, then sweeping the top level with a knife or spatula. Don't press down into the flour as you scoop or you'll throw off the measurement. Mix with a wooden spoon, a high-capacity food processor (14 cups or larger) fitted with the dough attachment, or a heavy duty stand mixer fitted with the dough hook until the mixture is uniform. If you're hand mixing and it becomes too difficult to incorporate all the flour with the spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead, it isn't necessary. You're finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
Allow to rise. Cover with lid (not airtight or it could explode the lid off). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature Longer rising times, up to 5 hours, won't harm the result.
You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
On Baking Day:
prepare your loaf tin, tray, or whatever you're baking it in/on. Sprinkle the surface of your refrigerated dough with four. Pull up and cut of a grapefruit-size piece of dough (c 1 lb), using a serrated knife.
Hold the mass of dough in your hands and add a little more flour as needed so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off - that's fine, it isn't meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 - 60 seconds.
Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking.
Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread.
Dust and Slash. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20 min preheat you're ready to bake, even though the oven thermometer won't be at full temperature yet. Put your loaf in the oven. Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.
Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavour and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavour.
This is the standard bread. There are loads of variations - both savory and sweet - in the book. Makes 4 (1 lb) loaves.
Whole-Wheat Skillet Croutons
found on discovery health
makes 4 servings
197 calories, 11 grams of fat per serving
time:10 min.
4 slices whole wheat bread
1 clove garlic crushed
3T. olive oil
1/2 t. salt
1/2 t. pepper
pinch of thyme
1- rub bread with garlic
2- cube bread
3- heat oil over medium heat stirring often until crisp
4- sprinkle with salt, pepper,thyme
makes 4 servings
197 calories, 11 grams of fat per serving
time:10 min.
4 slices whole wheat bread
1 clove garlic crushed
3T. olive oil
1/2 t. salt
1/2 t. pepper
pinch of thyme
1- rub bread with garlic
2- cube bread
3- heat oil over medium heat stirring often until crisp
4- sprinkle with salt, pepper,thyme
Friday, April 3, 2009
Whole Wheat Pancakes
from Andrea Rice
1 egg
1 cup whole wheat flour
¾ cup milk
1 Tbsp packed brown sugar
2 Tbsp vegetable oil
3 tsp baking powder
¼ tsp salt
Beat egg until fluffy. Beat in remaining ingredients just until smooth. I like to use one of those single servings of applesauce instead of the oil. I also add a little more milk. We always double this recipe and eat the leftovers during the week.
1 egg
1 cup whole wheat flour
¾ cup milk
1 Tbsp packed brown sugar
2 Tbsp vegetable oil
3 tsp baking powder
¼ tsp salt
Beat egg until fluffy. Beat in remaining ingredients just until smooth. I like to use one of those single servings of applesauce instead of the oil. I also add a little more milk. We always double this recipe and eat the leftovers during the week.
Fabulous 100% Honey Wheat Bread
From Andrea Rice
Mix the following together on speed 1 (low speed) until well blended:
1T salt
3 cups hot water
1/3 cup oil
1/3 to ½ cup honey, according to desired sweetness
1 Tbsp SAF instant yeast
1 Tbsp dough enhancer
1 Tbsp vital wheat gluten
2 ½ cups whole wheat flour
On speed 2 (medium speed):
Add 1 Tbsp salt. Then slowly add about 5 cups wheat flour while kneading. Sprinkle in the last of the flour ¼ cup at a time. When enough flour has been added, the dough pulls away cleanly from the sides of the bowl. Knead on speed 2 for another 5 minutes. Then shape the dough, place it into the loaf pans, cover with a cloth or place in the microwave as a holding spot with no breeze, let rise until the dough doubles in size (30 min), and then bake at 350 degrees for about 30 minutes or until the top is golden brown. Yeilds 2 loaves.
Mix the following together on speed 1 (low speed) until well blended:
1T salt
3 cups hot water
1/3 cup oil
1/3 to ½ cup honey, according to desired sweetness
1 Tbsp SAF instant yeast
1 Tbsp dough enhancer
1 Tbsp vital wheat gluten
2 ½ cups whole wheat flour
On speed 2 (medium speed):
Add 1 Tbsp salt. Then slowly add about 5 cups wheat flour while kneading. Sprinkle in the last of the flour ¼ cup at a time. When enough flour has been added, the dough pulls away cleanly from the sides of the bowl. Knead on speed 2 for another 5 minutes. Then shape the dough, place it into the loaf pans, cover with a cloth or place in the microwave as a holding spot with no breeze, let rise until the dough doubles in size (30 min), and then bake at 350 degrees for about 30 minutes or until the top is golden brown. Yeilds 2 loaves.
100% Whole Wheat Perfect Bread
Our ward did a class on cooking with whole wheat, and the bread tasted great!
I think that this one came from lauri Smith
KitchenAid or Hand (2 loaves)
3 C. warm water (115 deg.)
1 T. sea salt
1/3 C. canola oil
1/3 C. honey
1 ½ T. dough enhancer
1/8 C. gluten
1 ½ T. SAF yeast
7-8 C. fresh ground wheat flour
Put all ingredients in mixer in order as listed, but only about half of the flour at first. Mix well. Continue to add remaining flour gradually until the dough begins to pull away from sides of bowl. When the sides and bottom of bowl look "clean" you now have enough flour. (do not add too much flour). This dough will be very sticky and does not come together yet, but it will.
Knead on speed 1 for 8-10 minutes to develop the gluten. Dough should be elastic like now. Oil hands if necessary, pull dough out and divide into portions. Shape into loaves and put in greased (Pam-never use oil) bread pans. Cover and let rise until double in size or about 2" above pan (30-60 minutes). Bake loaves for ~30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
Remove from pans and let cool on racks. Butter tops of bread for a softer crust.
I think that this one came from lauri Smith
KitchenAid or Hand (2 loaves)
3 C. warm water (115 deg.)
1 T. sea salt
1/3 C. canola oil
1/3 C. honey
1 ½ T. dough enhancer
1/8 C. gluten
1 ½ T. SAF yeast
7-8 C. fresh ground wheat flour
Put all ingredients in mixer in order as listed, but only about half of the flour at first. Mix well. Continue to add remaining flour gradually until the dough begins to pull away from sides of bowl. When the sides and bottom of bowl look "clean" you now have enough flour. (do not add too much flour). This dough will be very sticky and does not come together yet, but it will.
Knead on speed 1 for 8-10 minutes to develop the gluten. Dough should be elastic like now. Oil hands if necessary, pull dough out and divide into portions. Shape into loaves and put in greased (Pam-never use oil) bread pans. Cover and let rise until double in size or about 2" above pan (30-60 minutes). Bake loaves for ~30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.
Remove from pans and let cool on racks. Butter tops of bread for a softer crust.
pull apart bread sticks
recipe from Melanie
1 Tbsp. Yeast
1 1/2 C. Warm Water
2 Tbsp. Sugar
1/2 tsp. Salt
1 1/2 C. All Purpose Flour
1 1/2 C. Whole Wheat Flour
Add all ingredients to a Kitchen Aid (mixer) w/ Dough Hook.
Knead for 3 minutes.
Spread out onto greased and floured cookie sheet / jelly roll pan.
Top with: Celery Salt, Garlic Salt, Grated Parmesan Cheese - or toppings of choice.
Cut in slices and let rise for 10 minutes.
Bake at 375 degrees until golden brown.
1 Tbsp. Yeast
1 1/2 C. Warm Water
2 Tbsp. Sugar
1/2 tsp. Salt
1 1/2 C. All Purpose Flour
1 1/2 C. Whole Wheat Flour
Add all ingredients to a Kitchen Aid (mixer) w/ Dough Hook.
Knead for 3 minutes.
Spread out onto greased and floured cookie sheet / jelly roll pan.
Top with: Celery Salt, Garlic Salt, Grated Parmesan Cheese - or toppings of choice.
Cut in slices and let rise for 10 minutes.
Bake at 375 degrees until golden brown.
Banana Cupcakes With Cinnamon-Vanilla Icing
brought to you by Stephanies kitchen
makes 18 muffins
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
dash of nutmeg
1 cup sour cream
1/4 cup butter or margarine, melted
2 large eggs
1 cup mashed very ripe bananas (2 medium bananas)
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-22 minutes. Top with Cinnamon-Vanilla Icing. Top that with chopped nuts if desired.
Cinnamon-Vanilla Icing
2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups confectioners’ sugar
Using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the confectioners’ sugar and mix until creamy. Add the milk, cinnamon and the remaining confectioners’ sugar and beat until creamy and smooth.
makes 18 muffins
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
dash of nutmeg
1 cup sour cream
1/4 cup butter or margarine, melted
2 large eggs
1 cup mashed very ripe bananas (2 medium bananas)
In a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Using a mixer, beat the eggs, sour cream, butter and bananas; slowly add the dry ingredients and blend just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375 degrees for 20-22 minutes. Top with Cinnamon-Vanilla Icing. Top that with chopped nuts if desired.
Cinnamon-Vanilla Icing
2 ounces softened cream cheese
1/4 cup butter, melted
1/2 teaspoon vanilla extract
2 tablespoons milk
1/2 teaspoon ground cinnamon
2 cups confectioners’ sugar
Using a mixer, mix the cream cheese, butter and vanilla until well combined. Add half of the confectioners’ sugar and mix until creamy. Add the milk, cinnamon and the remaining confectioners’ sugar and beat until creamy and smooth.
Wednesday, April 1, 2009
Mississippi Mud cake
I found this recipe on southern plate. By the looks of it, It reminds me of a mix of my of grandma Maisak's chocolate sheet cake (my #1 favorite), and my favorite ice cream rocky road! I have to give this one a try!
cake
2 cups plain flour
2 cups sugar
1/2 t. salt
1 t. baking soda
1 stick margarine
1/2 cup oil
4 T. cocoa
1 cup plus 1 t. cold water, divided
2 eggs, beaten
1/2 cup buttermilk
1 10oz. bag mini marshmallows
Sift flour, sugar, salt, and soda together. Bring margarine, oil, cocoa, and one cup water to a boil. Add to flour mixture. Add eggs, one teaspoon cold water, and buttermilk. Mix well. Pour into a greased and floured 9X13 pan and bake at 375 for 25to 30 minutes. Top with marshmallows while warm. Pour icing over top.
Icing
1 stick margarine
3 T. cocoa
6 T. milk
1 16 oz. box confectioner’s sugar
1 t. vanilla
Combine margarine, cocoa, and milk. Bring to a boil. Add sugar and mix well. Add vanilla. Pour over hot cake as soon as it come out of oven. Note: Chopped nuts are great added to cake.
cake
2 cups plain flour
2 cups sugar
1/2 t. salt
1 t. baking soda
1 stick margarine
1/2 cup oil
4 T. cocoa
1 cup plus 1 t. cold water, divided
2 eggs, beaten
1/2 cup buttermilk
1 10oz. bag mini marshmallows
Sift flour, sugar, salt, and soda together. Bring margarine, oil, cocoa, and one cup water to a boil. Add to flour mixture. Add eggs, one teaspoon cold water, and buttermilk. Mix well. Pour into a greased and floured 9X13 pan and bake at 375 for 25to 30 minutes. Top with marshmallows while warm. Pour icing over top.
Icing
1 stick margarine
3 T. cocoa
6 T. milk
1 16 oz. box confectioner’s sugar
1 t. vanilla
Combine margarine, cocoa, and milk. Bring to a boil. Add sugar and mix well. Add vanilla. Pour over hot cake as soon as it come out of oven. Note: Chopped nuts are great added to cake.
Easy Cheesy Rolls
Originally posted on real mom kitchen
found Worldwide Ward Cookbook, by Deanna Buxton.
ingredients
1/4 cup butter, melted
2 Tbsp. Parmesan cheese (it's gotta be the green can kind, sorry fresh won't do)
1 Tbsp. dried basil
1/2 tsp garlic powder (I think I'm even gonna up the garlic more next time)
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 pkg. Pillsbury Grands Biscuits (I used the buttermilk flaky ones)
In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and put some cheese in the center of each biscuit and fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on a baking sheet. if there is any left over butter mixture, spoon it on top of the rolls on the baking sheet, Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls.
found Worldwide Ward Cookbook, by Deanna Buxton.
ingredients
1/4 cup butter, melted
2 Tbsp. Parmesan cheese (it's gotta be the green can kind, sorry fresh won't do)
1 Tbsp. dried basil
1/2 tsp garlic powder (I think I'm even gonna up the garlic more next time)
1/2 cup cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
1 pkg. Pillsbury Grands Biscuits (I used the buttermilk flaky ones)
In a bowl, combine melted butter, Parmesan cheese, dried basil, and garlic powder. Mix shredded cheeses in a separate bowl. Remove biscuits from can and separate into individual biscuits. Flatten each biscuit slightly and put some cheese in the center of each biscuit and fold the dough around the cheese to form a ball. Pinch the dough together to seal the cheese inside. Roll each ball of dough in the melted butter mixture and place on a baking sheet. if there is any left over butter mixture, spoon it on top of the rolls on the baking sheet, Bake at 375 for 10-12 minutes until rolls are golden brown. Makes 8 rolls.
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