Monday, November 14, 2011
6 cups bread flour
1 1/2 tsp salt
1 1/2 Tbsp yeast
2 1/2 cups warm water
3 Tbsp powdered milk
1/4 cup sugar
2 Tbsp barley malt powder
1/2 cup olive oil
Mix 3 cups of flour, salt, powdered milk, yeast, barley malt powder, and sugar. Add water, eggs and oil. Beat 6-8 minutes. Add remaining 3 cups flour and beat another 8 minutes. Dough should be somewhat sticky, but if its too sticky add more flour. Raise until double.
Take dough out of bowl and divide into two sections. Let rest for 10 minutes. Roll one section to 1/4 inch thickness in a circle. Cut as you would a pizza into 16 sections with pizza cutter. Roll each section from the large end toward the center and place on greased baking sheet. Repeat with second section. Raise until at least double and bake @ 400 degrees for 7-10 minutes.
Monday, October 3, 2011
The recipe comes from melskitchencafe (one of my favorite blogs!)
(I included this picture so you can see what the mix looks like even after the oil is added.)
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats--I threw the oats in a blender and pulverized them to a powder.
3 cups whole wheat flour**
2 cups all-purpose flour **
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable or canola oil
**I used 100% whole wheat flour (hard white wheat) Great for rotating food storage (five cups total, instead of using 2 cups of all-purpose flour).
Mix all the dry ingredients together in a mixer with a paddle (or by hand). If desired, grind the oats in a blender or food processor before adding to the other dry ingredients for a smoother mix. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I’ve never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don’t break, turn the pancake over to finish cooking on the second side.
*1 cup of mix will make about 6-7 4-inch pancakes. -- I always do 2 cups mix and if we have any left I throw them in the toaster the next morning or eat them for snacks.
Wednesday, September 7, 2011
Tuesday, September 6, 2011
2 T. marg.
1/2 tsp. cinnamon
5 lg. marshmallows
Preheat 375. Melt marg. Combine sugar and cinnamon in bowl. Cut marshmallows in half. Roll in marg. then in sugar mixture. Flatten out biscuits and wrap around marshmallow. Make sure it is sealed up tight. Put in muffin cups or on cookie sheet bake 11-13 minutes
2 T. yeast
1/2 c. sugar
Mix water and yeast and let sit 5 mins. Add sugar; mix
2 1/2 tsp. salt
3 c flour
1/4 c. oil
2-3 c. more flour, 1 c. at a time
Let rise for 1/2 hr. Form into rolls and let rise another 1/2 hr. Bake 375 for 12-20 minutes.
4 slices swiss cheese chopped
4 slices ham, chopped
1 can cream of chicken soup
1/2 c. sour cream
10 Ritz crackers
1/2 tsp. paprika
1/4 tsp. garlic salt
1/2 tsp. parsley
Place chicken in a skillet and cook for 4 minutes on each side. Cut into bite-size pieces and place in a greased 9 X 13. Layer swiss cheese on top of chicken followed by a layer of ham. Mix soup and sour cream together and spread on top of ham. Crush crakers and add spices. Sprinkle on top of soup mixture. Bake at 350 for 45 mins.
1 c. brown sugar
1/4 c. sugar
1/2 c. butter
1 tsp. cinnamon divided
2 T. light corn syrup
6 eggs, beaten
12 slices French or sourdough bread
1 1/2 c. milk
1 tsp. vanilla
Lightly grease a 9 X 13 baking pan. Set aside. bring brown sugar, butter and corn syrup to a boil. Remove from heat and pour into pan. Top with 6 slices of bread. Sprinkle with conbined sugar and 1/2 tsp. cinnamon. Top with remaning bread. Beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate overnight. Preheat over to 350 bake 30 to 35 min uncovered. Serves 4- 6 people
2 c. flour
6 T. sugar
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3 T. butter (melted)
2 1/2 c. buttermilk (or milk w/ vinegar about 2 T.)
Mix eggs, sugar and butter until well blended, then add flour, soda, powder and salt. Add buttermilk last and mix well. Pour on hot griddle.
*batter may seem runny but it makes fluffy yummy pancakes
3 c. water
1 lg. box raspberry jell-o
12 oz. cool whip
1 pkg. frozen raspberries
Mix pudding and water in saucepan. Stir until it boils. Take off heat. Mix in Jell-o. Pour into bowl and sit until set. Use electric hand mixer to beat in Cool whip. Fold in raspberries. (Also good with other flavors of Jell-O and other fruits. Peach is another good one.)
4 chicken breasts, cooked and shredded (or use a can of chicken)
1 red leaf lettuce bunch
1 green leaf lettuce bunch
1 c. silvered almonds
1 c. craisins
Tear lettuce into bite-size pieces. Add rest of ingredients except wontons.
1/2 c. sugar
1/2 c. olive oil
1/2 c. red wine vinegar
2 tsp. salt
Dash of garlic powder
Mix dressing, add to salad along with wontons just before serving and blend well.
**I only use one bunch of lettuce and half all other ingredients as well as half the dressing recipe and it works great when serving less people. **
1 6oz. graham cracker crust
1 14oz can Eagle Brand sweetened Condensed Milk
1 8 oz pkg. cream cheese (at room temp.)
1/3 cup lemon juice (fresh or bottled)
1 tsp. vanilla extract
1 21 oz can pie filling
In medium bowl beat cream cheese until light and fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and stir until well mixed. Pour filling into crust. Chill several hours and then top with pie filling.
Tuesday, June 21, 2011
1/4 cup brown sugar
4 chicken breasts
Put all ingredients in crockpot and cook on low 6-8 hours or high 3-4 hours. (when I made this I didn't measure anything. I used 1/2 bottle bbq sauce and then sprinkled just a little brown sugar on it. ) If it starts looking dry add some water. I shredded my chicken 30 mins before dinner and served it in rolls. It made excellent chicken sandwiches.
Wednesday, June 15, 2011
Edamame Quinoa Salad
2 c. water
1/2 c. rice wine vinegar
6 Tbsp. grapeseed oil*
2 Tbsp. flax oil*
1/3 c. chopped fresh cilantro
2 limes, juiced
1 T. honey
3/4 tsp. salt (plus more to taste, if desired)
2 cloves garlic, minced
2 lbs. frozen, shelled edamame (green soybeans)
4 green onions, thinly sliced
½ c. chopped peanuts (optional)
Thursday, June 9, 2011
Sweet and Sour Meatballs (or mini Sausages)
I got this recipe from one of my mission companions but have forgotten about it until I saw it on a blog so I made it last night for dinner and it was good. Also a very easy recipe for potlucks or other get togethers.
1 12 oz jar Chili Sauce (you can find this by the ketchup at the grocery store. I recommend using Hienz brand over the store brand)
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages
*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.
Put the ingredients in a crockpot and cook for 2-5 hours on low. Serve with toothpicks for an appetizer or serve meatballs over rice for a quick dinner.
Tuesday, May 24, 2011
1 pint heavy whipping cream
1 pkg. lemon pudding (the cook kind)
Make pudding according to directions. When cooled whip heavy cream (no need to sweeten it). Fold the pudding in.
This is similar to the other recipe I use. Just adds mango and black beans and lime juice and does not contain the mustard... Anyways we like it!
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.
Tuesday, April 26, 2011
- FOR THE CAKE:
- 2 cups Flour
- 2 cups Sugar
- ¼ teaspoons Salt
- 4 Tablespoons (heaping) Cocoa
- 2 sticks Butter
- 1 cup Boiling Water
- ½ cups Buttermilk (I use milk and vinegar and it works perfect)
- 2 whole Beaten Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- FOR FROSTING:
- ½ cups Finely Chopped Pecans
- 1-¾ stick Butter
- 4 Tablespoons (heaping) Cocoa
- 6 Tablespoons Milk
- 1 teaspoon Vanilla
- 1 pound (minus 1/2 Cup) Powdered Sugar
Note: I use an 18×13 sheet cake pan.
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Saturday, April 9, 2011
Wednesday, April 6, 2011
Friday, March 4, 2011
1 pkg. yellow cake mix
1 8 oz cream cheese, softened
1/3 c sugar
1 tsp vanilla
1 small pkg cool whip
3 1/4 c guava juice: 2 c guava gel + 1 1/4 c juice for cake mix water. (we use jumex brand)
1/2 c sugar
1/4 c cornstarch
**Bake cake according to pkg. instructions, substituting guava juice for water (about 1 1/4c).
In med bowl, beat cream cheese until fluffy.
Add sugar and vanilla, beat in.
Slowly fold in cool whip
Ice the cake and refridgerate.
Glaze: In med saucepan, bring 2 c guava juice and 1/2 c sugar to boil.
Make a paste out of cornstarch and small amt of water.
Remove guava/sugar from heat, and stir in cornstarch mix.
Return to heat and bring back to boil for 1 minute. Let cool.
Glaze cake with guava gel. refidgerate at least 1 hour.
Wednesday, March 2, 2011
Make according to package directions. Spray a cookie sheet with sides and lightly flour. Bake at 350 for 15-20 mins. or until done.
1 lg. instant vanilla pudding
1 pkg. cream cheese
Mix pudding and 2 1/2 cups cold milk. Add cream cheese until smooth. Add small container Coll Whip. Put mixture on top and chill for 3 hrs.
Prepare 1 box raspberry danish dessert (use pie glaze option on back. 1 1/2c water brought to a boil)
1 small bag frozen raspberries (do not drain or rinse), add to cooled danish dessert.
Spoon on right before serving.
Thursday, February 24, 2011
3/4 C. soy sauce
2 C. vinegar
1\3 C. water
4 C. sugar
Whip eggs in bowl. In a separte bowl, combine flour and sesame seeds. Dip each chicken breast in the egg mixture,then roll evenly and heavily in the flour mixture. Arrange chicken breasts in greased 9x13 inch pan. Mix soy sauce, water, and sugar, pour over chicken breasts. Bake uncovered at 350 for 40-45 minutes. Serve with rice. (I decreaed the sugar to 3 cups and the sesame seeds to 4 Tbsp.) by Kaylene
Sunday, February 20, 2011
We really like this French Toast. The recipe comes from The Pioneer Womans blog. It is easy and quick to put together the night before then pop it in the oven the next morning. I halfed the recipe thinking it would be too much. We ate almost the whole pan for breakfast minus one little corner. Hope you enjoy.
1 loaf French Bread
8 large eggs
2 cups milk (we used skim, but pioneer uses whole)
½ cup heavy whipping cream (I used Ashlyn's whole milk)
¾ cups granulated sugar
2 tablespoons vanilla extract
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces
Maple syrup-for serving
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.
3. In a separate bowl, mix together flour, brown sugar, cinnamon, and salt. Add butter pieces and cut into the dry mixture using a fork or your hands. Combine until the mixture resembles sand with a few pea sized chunks. Cover and store mixture in the refrigerator.
4. When you’re ready to bake the French toast, preheat oven to 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45-55 minutes, or until the French toast is set and golden brown.
5. Serve warm with butter and maple syrup.
Wednesday, February 16, 2011
2 chicken boullion cubes
2 c chopped carrots
3/4 c chopped onion
1/2 c sour cream
2 1/2 oz or 4 c cooked noodles
3-4 c chicken stock (or chicken broth)
4 chicken breasts
2 c chopped celery
2 cans cream of chicken soup
Cook and cube chicken. Salt and pepper to taste. Heat chicken stock and add boullion, carrots, celery and onion. Simmer until tender. Add cream of chicken soup and sour cream. Add chicken and noodles. Add water as needed. Salt and pepper to taste. Any preferred vegetables can be substituted.
3/4 c Crisco
3/4 c butter
3/4 c sugar
1 1/2 c brown sugar
2 tsp vanilla
1 1/2 tsp baking soda
1 tsp salt
4 c flour
1 small box of instant vanilla pudding
3 cups chocolate chips
Cream first five ingredients. Add eggs. Mix dry ingredients, slowly add to other ingredients and mix together. Add chololate chips. Bake at 350 for 8-10 minutes. Cookies will be soft. Let them cool for a few minutes on the pan. Makes a lot.