Ingredients:
2 c. steel-cut oats
5 c. water
3/4 c. brown sugar
1 lg. apple, peeled and diced
1/2 c. raisins or craisins
1t. cinnamon
1t. vanilla
1 1/2t. salt
Directions:
Lightly grease crock pot. Combine ingredients in crock pot and cook on low 7-8 hours.
Source:
Anne Hansen
Saturday, October 22, 2011
Friday, October 21, 2011
Jolet's Triple Chocolate Cookies
Ingredients:
1 3/4 - 2 cups all-purpose flour (I often use the whole wheat flour sold at Smiths. It is very fine, just like regular white flour, so it's not heavy. I usually measure out two cups that are just under being full, so I think it probably comes out to about 1 3/4 cups. Adding the oatmeal later is why I reduce the flour. And I've tried the NTH recipe for oatmeal chocolate chip, but I don't like the way they turn out.)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (sometimes I use only 1 stick of butter and 1/2 cup apple sauce)
1/2 cup granulated sugar (sometimes I skip the granulated sugar and use all brown sugar)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups oatmeal
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oatmeal, morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Source:
Jolet Olsen
1 3/4 - 2 cups all-purpose flour (I often use the whole wheat flour sold at Smiths. It is very fine, just like regular white flour, so it's not heavy. I usually measure out two cups that are just under being full, so I think it probably comes out to about 1 3/4 cups. Adding the oatmeal later is why I reduce the flour. And I've tried the NTH recipe for oatmeal chocolate chip, but I don't like the way they turn out.)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened (sometimes I use only 1 stick of butter and 1/2 cup apple sauce)
1/2 cup granulated sugar (sometimes I skip the granulated sugar and use all brown sugar)
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups oatmeal
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oatmeal, morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Source:
Jolet Olsen
Tuesday, September 27, 2011
Betsy's Seeded Oat Bread
Ingredients:
2 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 tablespoons flax seeds
3/4 cup pumpkin seeds, plus more for sprinkling on top
3/4 cup sunflower seeds, plus more for sprinkling on top
1/4 cup sesame seeds, plus more for sprinkling on top (can change to poppy seeds, or omit totally)
1 1/2 tablespoons granulated yeast, or, 2 packets
1 tablespoon salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup neutral-flavored oil (vegetable or canola)
Directions:
1. Whisk together flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a bowl (it helps if the bowl has a lid).
2. Combine the liquid ingredients and mix them with the dry ingredients, no need to knead.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and starts to flatten on top, about 2-3 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate dough in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, covered loosely with plastic wrap, on a greased cookie sheet or pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to pain the top crust with water. Sprinkle with the seeds and slash the loaf diagonally with 1/4-inch deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water in the broiler tray, and quickly close the oven door. Bake for about 40 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow bread to cool on a rack before slicing and eating.
Source:
Given to my by Karen Hayes, and it comes from the book Healthy Bread in 5 Minutes a Day
2 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 cups old-fashioned oats
2 tablespoons flax seeds
3/4 cup pumpkin seeds, plus more for sprinkling on top
3/4 cup sunflower seeds, plus more for sprinkling on top
1/4 cup sesame seeds, plus more for sprinkling on top (can change to poppy seeds, or omit totally)
1 1/2 tablespoons granulated yeast, or, 2 packets
1 tablespoon salt
1/4 cup vital wheat gluten
3 cups lukewarm water
1/2 cup honey
1/4 cup neutral-flavored oil (vegetable or canola)
Directions:
1. Whisk together flours, rolled oats, seeds, yeast, salt and vital wheat gluten in a bowl (it helps if the bowl has a lid).
2. Combine the liquid ingredients and mix them with the dry ingredients, no need to knead.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises and starts to flatten on top, about 2-3 hours.
4. The dough can be used immediately after its initial rise, though it is easier to handle when cold. Refrigerate dough in a lidded (not airtight) container and use over the next 7 days.
5. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
6. Elongate the ball into a narrow oval. Allow the loaf to rest, covered loosely with plastic wrap, on a greased cookie sheet or pizza peel prepared with cornmeal or lined with parchment paper for 90 minutes (40 if you're using unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 400 degrees, with a baking stone on the middle rack. Place an empty metal broiler tray on any other rack that won't interfere with the rising bread.
8. Just before baking, use a pastry brush to pain the top crust with water. Sprinkle with the seeds and slash the loaf diagonally with 1/4-inch deep parallel cuts, using a serrated bread knife.
9. Slide the loaf directly onto the hot stone. Pour 1 cup hot tap water in the broiler tray, and quickly close the oven door. Bake for about 40 minutes, until richly browned and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Allow bread to cool on a rack before slicing and eating.
Source:
Given to my by Karen Hayes, and it comes from the book Healthy Bread in 5 Minutes a Day
Monday, September 26, 2011
Patricia's Granola
Ingredients:
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup honey
1/4 teaspoon salt
4 cups rolled oats
1 cup almonds, coarsely chopped
Directions:
Mix together the oil, syrup, honey, and salt. Stir in the oats and almonds. Spread on a large baking sheet and bake 30-35 minutes at 325 degrees, stirring every 10 minutes until browned. Store in an airtight container in the fridge.
Source:
Patricia Barnes
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup honey
1/4 teaspoon salt
4 cups rolled oats
1 cup almonds, coarsely chopped
Directions:
Mix together the oil, syrup, honey, and salt. Stir in the oats and almonds. Spread on a large baking sheet and bake 30-35 minutes at 325 degrees, stirring every 10 minutes until browned. Store in an airtight container in the fridge.
Source:
Patricia Barnes
Thursday, September 15, 2011
Pioneer Crackers
Ingredients:
1 cup rolled oats
4 cups flour
1/2 cup shortening
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
butter
Directions:
Mix dry ingredients, add shortening and then milk. Knead. Roll out thin and brush with butter. Cut into cracker size squares and bake on cookie sheet 375 degrees for 5-10 minutes each side.
Source:
Kathy Locher
1 cup rolled oats
4 cups flour
1/2 cup shortening
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
butter
Directions:
Mix dry ingredients, add shortening and then milk. Knead. Roll out thin and brush with butter. Cut into cracker size squares and bake on cookie sheet 375 degrees for 5-10 minutes each side.
Source:
Kathy Locher
Tuesday, August 30, 2011
Banana Oatmeal Muffins
Ingredients:
1 1/3 cup all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nuts, chopped
1 egg, beaten
1/2 cup milk
1/4 cup cooking oil
3/4 cup banana, mashed (about 2 bananas)
additional milk
Directions:
Grease twelve-cup muffin tin (don't use paper bake cups) and preheat oven to 400 degrees. In a medium bowl, combine flour, oatmeal, sugar, baking powder, salt, and chopped nuts. Make a well in the center of flour mixture; set aside. In another bowl, combine egg, 1/2 cup milk, oil, and mashed banana. Add egg mixture to flour mixture, stirring just until moistened. If batter is dry, add additional milk, 1 tablespoon at a time, until moist. Bake 18-20 minutes or until golden and a wooden toothpick inserted comes out clean. Serve warm.
Source:
Original recipe
1 1/3 cup all-purpose flour
3/4 cup rolled oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup nuts, chopped
1 egg, beaten
1/2 cup milk
1/4 cup cooking oil
3/4 cup banana, mashed (about 2 bananas)
additional milk
Directions:
Grease twelve-cup muffin tin (don't use paper bake cups) and preheat oven to 400 degrees. In a medium bowl, combine flour, oatmeal, sugar, baking powder, salt, and chopped nuts. Make a well in the center of flour mixture; set aside. In another bowl, combine egg, 1/2 cup milk, oil, and mashed banana. Add egg mixture to flour mixture, stirring just until moistened. If batter is dry, add additional milk, 1 tablespoon at a time, until moist. Bake 18-20 minutes or until golden and a wooden toothpick inserted comes out clean. Serve warm.
Source:
Original recipe
Monday, August 22, 2011
Super Easy Sweet & Sour Stir Fry Sauce
Ingredients:
Protein:
Prep one pound of the following proteins:
-peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise)
-boneless skinless chicken breasts or thighs cut into bite-size strips
-firm tofu cut in 3/4-inch chunks
-red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak)
1 tablespoon soy sauce
oil
Produce:
1 onion
1 pound fresh vegetables, choose from:
-carrots, thinly sliced
-pineapple chunks
-bell pepper, sliced
-snow peas
-zucchini, in 1/2-inch thick rounds
-yellow squash, in 1/2-inch thick rounds
-egg plant, in 3/4-inch cubes
-canned water chestnuts, drained
-canned baby corn, drained
Aromatics:
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger root, minced
Sauce:
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes
Glaze:
2 teaspoons cornstarch
2 tablespoons chicken broth, or water
Directions:
1. Heat your pan. As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.
2. Prepare your protein.
3. Marinate protein, using 1 tablespoon soy sauce. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.
4. Prepare produce.
5. Prepare aromatics.
6. Combine all sauce ingredients in a 1-cup measuring cup. Prepare glaze in separate dish. Turn heat on skillet to high.
7. Add 1 tablespoon of oil, then protein to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Remove from pan.
8. Drizzle another 2 Tbsp oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. Next add vegetables and stir fry until crisp-tender.
9. Return protein to pan and stir in sauce. Coat vegetables well, then finally stir in glaze. Serve immediately with noodles or steamed rice.
Notes:
Really complicated and detailed way to spell out a stir fry, but it really is pretty easy and very tasty. Go easy on red pepper flakes in the sauce, 1/2 teaspoon was too spicy for me. My husband really like this compared to my other stir fry recipe. I even left out lots of things, like the ginger and garlic, though I plan to use them next time.
Source:
http://allrecipes.com/HowTo/super-easy-stir-fry/detail.aspx
Protein:
Prep one pound of the following proteins:
-peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise)
-boneless skinless chicken breasts or thighs cut into bite-size strips
-firm tofu cut in 3/4-inch chunks
-red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak)
1 tablespoon soy sauce
oil
Produce:
1 onion
1 pound fresh vegetables, choose from:
-carrots, thinly sliced
-pineapple chunks
-bell pepper, sliced
-snow peas
-zucchini, in 1/2-inch thick rounds
-yellow squash, in 1/2-inch thick rounds
-egg plant, in 3/4-inch cubes
-canned water chestnuts, drained
-canned baby corn, drained
Aromatics:
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger root, minced
Sauce:
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes
Glaze:
2 teaspoons cornstarch
2 tablespoons chicken broth, or water
Directions:
1. Heat your pan. As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.
2. Prepare your protein.
3. Marinate protein, using 1 tablespoon soy sauce. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.
4. Prepare produce.
5. Prepare aromatics.
6. Combine all sauce ingredients in a 1-cup measuring cup. Prepare glaze in separate dish. Turn heat on skillet to high.
7. Add 1 tablespoon of oil, then protein to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Remove from pan.
8. Drizzle another 2 Tbsp oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. Next add vegetables and stir fry until crisp-tender.
9. Return protein to pan and stir in sauce. Coat vegetables well, then finally stir in glaze. Serve immediately with noodles or steamed rice.
Notes:
Really complicated and detailed way to spell out a stir fry, but it really is pretty easy and very tasty. Go easy on red pepper flakes in the sauce, 1/2 teaspoon was too spicy for me. My husband really like this compared to my other stir fry recipe. I even left out lots of things, like the ginger and garlic, though I plan to use them next time.
Source:
http://allrecipes.com/HowTo/super-easy-stir-fry/detail.aspx
Ramen Salad
Ingredients:
Salad:
1 head cabbage (or 1/2 cabbage, 1/2 lettuce)
8 green onions, chopped
3 chicken breasts, cooked and diced
sesame seeds
slivered almonds
Ramen noodle package (chicken flavor)
Dressing:
4 tablespoons sugar
1 teaspoon salt and pepper
1/2 cup oil
6 tablespoons rice vinegar
Ramen flavor packet
Directions:
While chopping cabbage, green onions, and chicken, brown the sesame seeds and almonds in the oven on broil. Watch them carefully so they don't burn! Combine cabbage, onions, chicken, sesame seeds, and almonds in a large bowl. Break dry Ramen noodles into small pieces and spread over salad. Stirring vigorously, combine ingredients for the dressing; drissle over the salad. Serve or refrigerate.
Source:
Shari Lindsay
Salad:
1 head cabbage (or 1/2 cabbage, 1/2 lettuce)
8 green onions, chopped
3 chicken breasts, cooked and diced
sesame seeds
slivered almonds
Ramen noodle package (chicken flavor)
Dressing:
4 tablespoons sugar
1 teaspoon salt and pepper
1/2 cup oil
6 tablespoons rice vinegar
Ramen flavor packet
Directions:
While chopping cabbage, green onions, and chicken, brown the sesame seeds and almonds in the oven on broil. Watch them carefully so they don't burn! Combine cabbage, onions, chicken, sesame seeds, and almonds in a large bowl. Break dry Ramen noodles into small pieces and spread over salad. Stirring vigorously, combine ingredients for the dressing; drissle over the salad. Serve or refrigerate.
Source:
Shari Lindsay
Fresh Raspberry Chicken
Ingredients:
6 boneless, skinless chicken breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 cup fresh raspberries, mashed
1/2 cup fresh raspberries for garnish
Directions:
Place chicken in large baking pan. In small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refidgerator for 2 hours or overnight. Bake, covered 30 to 40 minutes at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries. Can serve over white or wild rice.
Source:
Favorites Cookbook
6 boneless, skinless chicken breasts
1/2 cup raspberry preserves
1/2 cup frozen pineapple juice concentrate, thawed
1/2 cup soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 cup fresh raspberries, mashed
1/2 cup fresh raspberries for garnish
Directions:
Place chicken in large baking pan. In small bowl, combine preserves, juice concentrate, soy sauce, vinegar, chili powder, curry powder, garlic powder and 1/4 cup mashed raspberries. Pour over chicken and cover tightly with foil. Marinate in refidgerator for 2 hours or overnight. Bake, covered 30 to 40 minutes at 350 degrees. Transfer chicken to serving platter and top with pan juices. Garnish with fresh raspberries. Can serve over white or wild rice.
Source:
Favorites Cookbook
Friday, August 19, 2011
Candela's Best Ever Chocolate Chip Cookies
Ingredients:
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
(wheat germ)
(flax seed meal)
2 cups chocolate chips (1 12-oz package)
Directions:
Cream butter and sugars together. Add eggs and vanilla and mix well. Add oatmeal, flour, salt, baking powder and baking soda; mix well. (You can add the wheat germ and flax meal to make these slightly more healthy.) Stir in chocolate chips. Bake 6-10 minutes at 375 degrees. Makes a lot!
Notes:
These really are very good! The original recipe is actually double all these ingredients, so it really makes a lot, but I figure it would be more convenient for me to see it this way. I may even halve this recipe at times. Otherwise, you can roll cookie logs and put them in the freezer for later baking.
Source:
Candela Rice
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups oatmeal
2 cups flour
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
(wheat germ)
(flax seed meal)
2 cups chocolate chips (1 12-oz package)
Directions:
Cream butter and sugars together. Add eggs and vanilla and mix well. Add oatmeal, flour, salt, baking powder and baking soda; mix well. (You can add the wheat germ and flax meal to make these slightly more healthy.) Stir in chocolate chips. Bake 6-10 minutes at 375 degrees. Makes a lot!
Notes:
These really are very good! The original recipe is actually double all these ingredients, so it really makes a lot, but I figure it would be more convenient for me to see it this way. I may even halve this recipe at times. Otherwise, you can roll cookie logs and put them in the freezer for later baking.
Source:
Candela Rice
Monday, August 15, 2011
Pico de Gallo
Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html
Mom's Taco Salad
Ingredients:
rice (I use brown)
1 lb. ground beef
1 package taco seasoning mix
1 can black or kidney beans, heated
1 can corn, heated
shredded lettuce
grated cheese
salsa or pico de gallo
tortilla chips, slightly crushed
fresh tomatoes (optional)
olives (optional)
Directions:
Start the rice in rice cooker. Brown ground beef and add seasoning mix, following directions on envelope. Cut, grate, heat, and prepare all remaining ingredients. Pile on according to your liking for a delicious salad.
Notes:
I prefer to make my homemade pico de gallo recipe, so I don't do fresh tomatoes. Also, it's really good with the creamy tomatillo dressing from Cafe Rio. I often just pick that up to spice up my dinner.
Source:
Shari Lindsay
rice (I use brown)
1 lb. ground beef
1 package taco seasoning mix
1 can black or kidney beans, heated
1 can corn, heated
shredded lettuce
grated cheese
salsa or pico de gallo
tortilla chips, slightly crushed
fresh tomatoes (optional)
olives (optional)
Directions:
Start the rice in rice cooker. Brown ground beef and add seasoning mix, following directions on envelope. Cut, grate, heat, and prepare all remaining ingredients. Pile on according to your liking for a delicious salad.
Notes:
I prefer to make my homemade pico de gallo recipe, so I don't do fresh tomatoes. Also, it's really good with the creamy tomatillo dressing from Cafe Rio. I often just pick that up to spice up my dinner.
Source:
Shari Lindsay
Saturday, August 6, 2011
Kate's Bread
Ingredients:
2 1/2 cups warm water
1 tablespoon instant yeast
3 1/2 cups flour (wheat or white)
1/3 cup oil
1/3 cup sugar
1/2 tablespoon salt
2 1/2 cups white flour
Directions:
Mix the warm water, yeast, and 3 1/2 cups flour for 2 minutes in standard mixer. Then add remaining ingredients. Mix for 7 minutes. If dough is sticky, add more flour, 1/2 cup at a time. Remove to floured surface. Divide dough into 2 sections. Knead and shape into loaves. Put in 2 oiled bread pans, cover with a towel, and let raise until double (about an hour). Bake at 350 degrees for 30 minutes. Remove from pans to cool.
Notes:
The original recipe is double everything, but I so rarely double it that I'd rather keep it in the amounts that I use. To double, be sure to do it in a bread mixer, and it will make enough dough for four loaves.
I love this recipe! The first time I tried to make bread, it was an utter disaster, but then I tried this recipe and it works wonderfully every time. I love both wheat and white versions. Also, for a honey wheat version, replace the sugar with honey.
Time:
15 minutes prep, 1 hour rise, 30 minutes bake. Start to finish, this takes under two hours.
Source:
Kate Lindsay Patterson (also known as Wendy's bread, via Wendy Morgan)
2 1/2 cups warm water
1 tablespoon instant yeast
3 1/2 cups flour (wheat or white)
1/3 cup oil
1/3 cup sugar
1/2 tablespoon salt
2 1/2 cups white flour
Directions:
Mix the warm water, yeast, and 3 1/2 cups flour for 2 minutes in standard mixer. Then add remaining ingredients. Mix for 7 minutes. If dough is sticky, add more flour, 1/2 cup at a time. Remove to floured surface. Divide dough into 2 sections. Knead and shape into loaves. Put in 2 oiled bread pans, cover with a towel, and let raise until double (about an hour). Bake at 350 degrees for 30 minutes. Remove from pans to cool.
Notes:
The original recipe is double everything, but I so rarely double it that I'd rather keep it in the amounts that I use. To double, be sure to do it in a bread mixer, and it will make enough dough for four loaves.
I love this recipe! The first time I tried to make bread, it was an utter disaster, but then I tried this recipe and it works wonderfully every time. I love both wheat and white versions. Also, for a honey wheat version, replace the sugar with honey.
Time:
15 minutes prep, 1 hour rise, 30 minutes bake. Start to finish, this takes under two hours.
Source:
Kate Lindsay Patterson (also known as Wendy's bread, via Wendy Morgan)
Friday, July 29, 2011
Chocolate Chip Cookie Mix in a Jar
Ingredients:
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar
Directions:
Directions:
Combine flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
Recipe to Attach:
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
Source:
www.meals.com
Recipe to Attach:
Preheat oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter or margarine, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 2 dozen cookies.
Source:
Monday, July 18, 2011
Rotini Casserole
Ingredients:
1 pound ground beef
onion, chopped or dehydrated
1 jar spaghetti sauce (Prego 3 Cheese is best)
1/2 cup brown sugar
12 oz. rotini noodles, cooked and drained
2-ish cups grated cheese
Directions:
In a large saucepan, brown ground beef and onion, add a little salt and pepper. Drain. Add sauce and brown sugar. Simmer five minutes. Grease a 9x13 pan and layer 1/2 noodles, 1/2 sauce mixture, 1/2 cheese. Repeat. Sprinkle with Parmesan cheese. Bake, covered at 350 for 20 minutes.
Notes:
Be sure to start the pasta first thing. I'm always waiting on the pasta!
Source:
Anne Hansen
1 pound ground beef
onion, chopped or dehydrated
1 jar spaghetti sauce (Prego 3 Cheese is best)
1/2 cup brown sugar
12 oz. rotini noodles, cooked and drained
2-ish cups grated cheese
Directions:
In a large saucepan, brown ground beef and onion, add a little salt and pepper. Drain. Add sauce and brown sugar. Simmer five minutes. Grease a 9x13 pan and layer 1/2 noodles, 1/2 sauce mixture, 1/2 cheese. Repeat. Sprinkle with Parmesan cheese. Bake, covered at 350 for 20 minutes.
Notes:
Be sure to start the pasta first thing. I'm always waiting on the pasta!
Source:
Anne Hansen
Wednesday, July 6, 2011
Snicker Doodles
Ingredients:
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
cinnamon and sugar (for rolling)
Directions:
Preheat oven to 375 or 400. Beat shortening, eggs, and sugar until well combined. In a separate bowl combine dry ingredients (not the cinnamon and sugar). Add dry ingredients to egg mixture. Form into small balls and roll in cinnamon and sugar mixture. Bake 4-6 minutes, or when sides begin to crack.
Notes:
I have made this recipe since I was probably ten. It's an easy one to half.
Source:
Family recipe. Mom or Grandma Jean?
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cup flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon salt
cinnamon and sugar (for rolling)
Directions:
Preheat oven to 375 or 400. Beat shortening, eggs, and sugar until well combined. In a separate bowl combine dry ingredients (not the cinnamon and sugar). Add dry ingredients to egg mixture. Form into small balls and roll in cinnamon and sugar mixture. Bake 4-6 minutes, or when sides begin to crack.
Notes:
I have made this recipe since I was probably ten. It's an easy one to half.
Source:
Family recipe. Mom or Grandma Jean?
Baked Beans
Ingredients:
1 green pepper, diced
1 onion, finely sliced or diced
oil
1 really large can baked beans
1 15-ounce can white beans (Great Northern)
1 cup brown sugar
3/4 cup ketchup
1 tablespoon Worcestershire sauce
1 package bacon, cooked and diced
salt and pepper to taste
Directions:
Preheat oven to 350. Saute pepper and onion in a little bit of oil over medium-high heat just until tender. Combine all ingredients in a large, oven-safe pot. Bake, covered, for one hour. Remove lid from pot and bake an additional 30-60 minutes until sauce starts to thicken. Keep warm until ready to serve.
Notes:
I need to figure out the actual measurement of the large can of baked beans. Also, when I made this, it took quite some time to thicken, closer to 60 minutes uncovered, rather than just 30.
Time:
Approximately 2 hours start to finish.
Source:
Shari Lindsay
1 green pepper, diced
1 onion, finely sliced or diced
oil
1 really large can baked beans
1 15-ounce can white beans (Great Northern)
1 cup brown sugar
3/4 cup ketchup
1 tablespoon Worcestershire sauce
1 package bacon, cooked and diced
salt and pepper to taste
Directions:
Preheat oven to 350. Saute pepper and onion in a little bit of oil over medium-high heat just until tender. Combine all ingredients in a large, oven-safe pot. Bake, covered, for one hour. Remove lid from pot and bake an additional 30-60 minutes until sauce starts to thicken. Keep warm until ready to serve.
Notes:
I need to figure out the actual measurement of the large can of baked beans. Also, when I made this, it took quite some time to thicken, closer to 60 minutes uncovered, rather than just 30.
Time:
Approximately 2 hours start to finish.
Source:
Shari Lindsay
Friday, June 10, 2011
Curry with Roti
Ingredients:
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
2 cups bread flour
1 teaspoon salt
2 tablespoons vegetable oil
2/3 cups water
3/4 cups basmati rice
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 inch piece fresh ginger root, shredded
1 teaspoon coriander
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon garam masala
1 lb. uncooked chicken, cubed
2 tablespoons tomato paste
1/2 cup plain yogurt
Directions (Roti)
In a large bowl, sift together flour and salt. Add oil and mix with a fork until flour is crumbly. Mix in water until the dough pulls together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover and set aside about 45 minutes (during which time you can make the curry).
2. Knead dough again until smooth. Divide into six equal parts. Form each part into a round. Roll out each round as thinly as possible; dust with flour to keep from sticking.
3. Invert a heavy cast iron pan over burner and heat. Spread roti over pan and cook. Roti will cook in 40-50 seconds. Tiny black spots will appear when it is finished.
Directions (Curry)
1. Cook rice according to package directions.
2. In a frying pan, cook onions in vegetable oil over med-high heat until clear.
3. Add garlic, ginger, and spices. Stir.
4. Add cubed chicken and heat until cooked through..
5. Stir in tomato paste, then yoghurt.
6. Cover and let simmer 5 minutes.
7. Serve with rice and roti.
Notes:My dear friend Carolyn makes this all the time, and after making it myself, I think I will, too. It tastes SO good!!! I used brown rice instead of basmati, though I'm sure any rice would do. I made this a night I had company, and it was said that the curry tastes like it's from Bombay House, the roti, the best Indian flat bread. I quite agree. Way to go, Carolyn! Thanks for sharing such a delicious recipe.
Source:Carolyn Duede
Thursday, June 9, 2011
Butterscotch Brownies
Ingredients:
1/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons milk
1 egg
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup nuts (optional)
Directions:
Heat oven to 350. Grease square 8 x 8 inch pan. Melt butter on stove top or in microwave. Remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan. Bake 20-25 minutes or until golden brown. Cool in pan 5 minutes on wire rack.
Notes:
A very nice quick and easy dessert that is very yummy. I usually prefer to have chocolate for dessert, but this makes for a fine contender. Also, I have a small rectangle pan that I use, instead of an 8 x 8 and it works fine.
Source:
A women I knew while living in Wymount, I'm sorry I can't recall her name.
1/4 cup butter
1 cup brown sugar
1 teaspoon vanilla
2 tablespoons milk
1 egg
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup nuts (optional)
Directions:
Heat oven to 350. Grease square 8 x 8 inch pan. Melt butter on stove top or in microwave. Remove from heat. Stir in brown sugar, vanilla, milk, and egg. Stir in remaining ingredients. Spread in pan. Bake 20-25 minutes or until golden brown. Cool in pan 5 minutes on wire rack.
Notes:
A very nice quick and easy dessert that is very yummy. I usually prefer to have chocolate for dessert, but this makes for a fine contender. Also, I have a small rectangle pan that I use, instead of an 8 x 8 and it works fine.
Source:
A women I knew while living in Wymount, I'm sorry I can't recall her name.
Wednesday, May 25, 2011
Teriyaki Pork Chops with Tropical Salsa
Ingredients:
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops
Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste
Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.
In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.
Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.
Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!
Source:
Favorites
2/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup rice wine vinegar
2 cloves garlic, minced
1 (2-inch) piece fresh ginger root, peeled and finely chopped
6 (1 1/2-inch) thick pork chops
Tropical Salsa:
2 cups finely diced fresh pineapple
1 cup finely diced papaya
3/4 cup finely diced peppers (can be combination of red, yellow or green)
1/2 cup finely diced onion
1 clove garlic, minced
3 tablespoons chopped fresh mint leaves
salt to taste
Directions:
In saucepan, combine soy sauce, brown sugar, water, vinegar, 2 cloves minced garlic and ginger. heat to boiling, stirring until sugar is dissolved. Remove from heat and cool. Put pork chops in shallow dish or Ziploc bag. Add cooled soy mixture and marinate in refrigerator overnight, turning occasionally.
In medium bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. Refrigerate if needed for up to a day, but bring to room temperature before serving.
Grill pork chops 7 to 9 minutes per side over medium-high heat, basting with marinade during last 5 minutes of grilling. Transfer to serving platter and serve with Tropical Salsa.
Notes:
Unbelievably good! Amazing!! It took one bite to determine that this is a five star recipe. It is totally worth the effort. Before this recipe I had never purchased nor cut a papaya, nor fresh ginger root, but both are the fabulous ingredients that make this such a delicious meal (along with the mint leaves, that is). I made it with just a green pepper in the salsa, but adding the red would really liven up the color and taste. Also, because I'm on a tight budget, after purchasing the $4 papaya, I decided to go with canned pineapple tidbits instead of fresh. Fresh would be best, but the canned worked well. Finally, the marinade could possibly be used for chicken instead of pork, though the pork was really good. Chicken may not be as tender after grilling. This salsa would be great on some fancy chips. This recipe is good for so many reasons!
Source:
Favorites
Easy Macaroni and Cheese
Ingredients:
1/4 cup butter
1 1/2 teaspoons flour
1 teaspoon salt
3 cups milk
230 grams macaroni
1 1/2 cups shredded cheddar cheese
Directions:
Melt butter in saucepan over medium heat. Stir in flour and salt. Add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 15 minutes, or until pasta is tender, stirring occasionally. Add cheese, and stir until cheese melts. Serve.
Servings: 4
Notes:
I like the fact that you do everything in one pan. Also, the noodles are good, having cooked in the milk. I might try reducing or eliminating the flour to get rid of a grainy texture in the sauce, but overall, it's a nice quick recipe.
Source:
www.food.com
1/4 cup butter
1 1/2 teaspoons flour
1 teaspoon salt
3 cups milk
230 grams macaroni
1 1/2 cups shredded cheddar cheese
Directions:
Melt butter in saucepan over medium heat. Stir in flour and salt. Add milk and macaroni to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 15 minutes, or until pasta is tender, stirring occasionally. Add cheese, and stir until cheese melts. Serve.
Servings: 4
Notes:
I like the fact that you do everything in one pan. Also, the noodles are good, having cooked in the milk. I might try reducing or eliminating the flour to get rid of a grainy texture in the sauce, but overall, it's a nice quick recipe.
Source:
www.food.com
Monday, May 23, 2011
Sloppy Joes
Ingredients:
1 lb ground beef
1 onion, chopped
salt & pepper
1 can chicken gumbo soup
1/4 cup ketchup
mustard to taste
large spoonful of brown sugar
hamburger buns
Directions:
Brown the ground beef with the onion and salt and pepper. Add soup, ketchup, mustard, and brown sugar. Heat through. Serve on buns.
Source:
Grandma Jean
1 lb ground beef
1 onion, chopped
salt & pepper
1 can chicken gumbo soup
1/4 cup ketchup
mustard to taste
large spoonful of brown sugar
hamburger buns
Directions:
Brown the ground beef with the onion and salt and pepper. Add soup, ketchup, mustard, and brown sugar. Heat through. Serve on buns.
Source:
Grandma Jean
No-bake Energy Bars
Ingredients:
1 ripe banana, mashed
2 1/2 cups old fashioned oats
1/2 cup peanut butter
just short of 1/2 cup agave nectar or honey (or even maple syrup)
1/2 cup coconut (sweetened or unsweetened)
just short of 1/2 cup raisins, craisins, date chunks (any dried fruit, really)
1/4-1/3 cup chopped nuts (whatever you like!)
1 teaspoon vanilla
1 teaspoon cinnamon
optional ingredients:
2 tablespoons milled flax seed
2-4 scoops protein powder (no go for me - the soy makes me itchy...)
Directions:
Combine all ingredients in a bowl. Mix well. Press into a wax paper-lined baking dish (one smaller than 13x9 but bigger than 8x8; use what you have). Freeze for 8ish hours. Pull out and cut into bars. Store in individual baggies in the freezer.
Source:
http://skinnybovineskitchen.blogspot.com/2011/05/no-bake-energy-bars-aka-vegan-high-raw.html
1 ripe banana, mashed
2 1/2 cups old fashioned oats
1/2 cup peanut butter
just short of 1/2 cup agave nectar or honey (or even maple syrup)
1/2 cup coconut (sweetened or unsweetened)
just short of 1/2 cup raisins, craisins, date chunks (any dried fruit, really)
1/4-1/3 cup chopped nuts (whatever you like!)
1 teaspoon vanilla
1 teaspoon cinnamon
optional ingredients:
2 tablespoons milled flax seed
2-4 scoops protein powder (no go for me - the soy makes me itchy...)
Directions:
Combine all ingredients in a bowl. Mix well. Press into a wax paper-lined baking dish (one smaller than 13x9 but bigger than 8x8; use what you have). Freeze for 8ish hours. Pull out and cut into bars. Store in individual baggies in the freezer.
Source:
http://skinnybovineskitchen.blogspot.com/2011/05/no-bake-energy-bars-aka-vegan-high-raw.html
Healthy Wholewheat Pancakes
Ingredients:
1 cup wholewheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil
Directions:
Combine all ingredients and beat until well-mixed. Bake on hot griddle and serve with fruit or syrup.
Notes:
I like to stir fruit into the mixture, like blueberries, or shredded apple. Yum!
Source: Favorites
1 cup wholewheat flour
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil
Directions:
Combine all ingredients and beat until well-mixed. Bake on hot griddle and serve with fruit or syrup.
Notes:
I like to stir fruit into the mixture, like blueberries, or shredded apple. Yum!
Source: Favorites
Friday, May 13, 2011
German Apple Pancakes
Ingredients:
4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter, divided
2 medium apples, thinly sliced (peeled if desired)
1/4 cup sugar
1/4 teaspoon cinnamon
sour cream, plain yogurt, or applesauce
brown sugar
Directions:
Heat oven to 400 F. Place two 9-inch round pans in the oven. Beat eggs, flour, milk and salt in a small mixing bowl on medium speed for one minute. Remove pans from oven. Place 2 tablespoons butter in each pan. Rotate pans until butter is melted and coats sides evenly (you may need to put it back in the oven for a minute to melt completely). Arrange half the apple slices in each pan. Divide the batter evenly between pans. Mix sugar and cinnamon; sprinkle over each pan. Bake until puffed and golden brown. Cover warm pancakes with sour cream, plain yogurt, or applesauce, and then brown sugar. Allow the sugar to melt into a brown glaze.
Notes:
I'll never forget when my sweet roommate decided to serve each girl in the apartment. For me, she decided to make me a special breakfast, which is a fabulous way to show love to me, I love breakfast. This is a great breakfast recipe. If you prefer, you can just top the pancakes with syrup, or other toppings of choice.
Source: Amy Wright Thurston
4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter, divided
2 medium apples, thinly sliced (peeled if desired)
1/4 cup sugar
1/4 teaspoon cinnamon
sour cream, plain yogurt, or applesauce
brown sugar
Directions:
Heat oven to 400 F. Place two 9-inch round pans in the oven. Beat eggs, flour, milk and salt in a small mixing bowl on medium speed for one minute. Remove pans from oven. Place 2 tablespoons butter in each pan. Rotate pans until butter is melted and coats sides evenly (you may need to put it back in the oven for a minute to melt completely). Arrange half the apple slices in each pan. Divide the batter evenly between pans. Mix sugar and cinnamon; sprinkle over each pan. Bake until puffed and golden brown. Cover warm pancakes with sour cream, plain yogurt, or applesauce, and then brown sugar. Allow the sugar to melt into a brown glaze.
Notes:
I'll never forget when my sweet roommate decided to serve each girl in the apartment. For me, she decided to make me a special breakfast, which is a fabulous way to show love to me, I love breakfast. This is a great breakfast recipe. If you prefer, you can just top the pancakes with syrup, or other toppings of choice.
Source: Amy Wright Thurston
Monday, May 9, 2011
Chocolate Butter Frosting
Ingredients:
1/3 cup butter, softened
1/2 cup unsweetened cocoa powder
4 cups powdered sugar, divided
1/4 cup milk
1 1/2 teaspoon vanilla
additional milk
Directions:
Beat butter til fluffy. Gradually add cocoa powder and 1 1/2 powdered sugar. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk to reach spreading consistency.
Notes:
Great frosting recipe. Use on peanut butter bars.
Source: Better Homes and Gardens Cookbook
1/3 cup butter, softened
1/2 cup unsweetened cocoa powder
4 cups powdered sugar, divided
1/4 cup milk
1 1/2 teaspoon vanilla
additional milk
Directions:
Beat butter til fluffy. Gradually add cocoa powder and 1 1/2 powdered sugar. Slowly beat in the 1/4 cup milk and vanilla. Slowly beat in remaining powdered sugar. Beat in additional milk to reach spreading consistency.
Notes:
Great frosting recipe. Use on peanut butter bars.
Source: Better Homes and Gardens Cookbook
Peanut Butter Bars
Ingredients:
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flour
1 1/2 cups quick oats
Directions:
Cream together sugars, butter, peanut butter, eggs, and vanilla. Add baking soda, salt, flour and oats. Mix well. Spray a cookie sheet. Press and spread. Bake at 375° F for 12-15 minutes. Spread more peanut butter on while still warm. When completely cooled, frost with 1 recipe of chocolate frosting.
Notes:
Killer delicious! I sometimes use rolled oats instead of quick oats.
Source: BYU 6th Stake Enrichment booklet, February 24th, 2007
1 cup sugar
1 cup brown sugar
1 cup butter, softened
1 cup peanut butter
2 eggs
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups flour
1 1/2 cups quick oats
Directions:
Cream together sugars, butter, peanut butter, eggs, and vanilla. Add baking soda, salt, flour and oats. Mix well. Spray a cookie sheet. Press and spread. Bake at 375° F for 12-15 minutes. Spread more peanut butter on while still warm. When completely cooled, frost with 1 recipe of chocolate frosting.
Notes:
Killer delicious! I sometimes use rolled oats instead of quick oats.
Source: BYU 6th Stake Enrichment booklet, February 24th, 2007
Pizza & Pasta Sauce
Ingredients:
2 tablespoons olive oil
2 cloves garlic, chopped
1 (6-oz.) can tomato paste
2 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
2 tablespoons grated Parmesan cheese
2 tablespoons red wine vinegar
salt and pepper
Directions:
In a large skillet, saute garlic in oil until golden. Add all else and simmer on medium-low for 10 minutes. Spread over pizza dough or serve over pasta.
Notes:
Quick, easy, and delicious! I found this online and wrote it down a long time ago, so I can't remember where I found it.
2 tablespoons olive oil
2 cloves garlic, chopped
1 (6-oz.) can tomato paste
2 teaspoons white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2/3 cup water
2 tablespoons grated Parmesan cheese
2 tablespoons red wine vinegar
salt and pepper
Directions:
In a large skillet, saute garlic in oil until golden. Add all else and simmer on medium-low for 10 minutes. Spread over pizza dough or serve over pasta.
Notes:
Quick, easy, and delicious! I found this online and wrote it down a long time ago, so I can't remember where I found it.
Master Pizza Dough
Ingredients:
2 1/2 cups flour (use 1 cup of wheat flour)
1 envelope rapid rise yeast
3/4 teaspoon salt
1 cup very warm water (120-130° F)
2 tablespoons olive oil
cornmeal
Directions:
Combine flour, yeast, and salt. Stir in water and olive oil. Knead 4-6 minutes. Cover and rest 10 minutes. Shape on cornmeal-c0ated pan. Top with pizza sauce, your preferred toppings, and cheese. Bake 400° F 20-30 minutes.
Notes:
I love this pizza dough recipe! I can't remember which web page I found it from, but it's definitely a keeper.
2 1/2 cups flour (use 1 cup of wheat flour)
1 envelope rapid rise yeast
3/4 teaspoon salt
1 cup very warm water (120-130° F)
2 tablespoons olive oil
cornmeal
Directions:
Combine flour, yeast, and salt. Stir in water and olive oil. Knead 4-6 minutes. Cover and rest 10 minutes. Shape on cornmeal-c0ated pan. Top with pizza sauce, your preferred toppings, and cheese. Bake 400° F 20-30 minutes.
Notes:
I love this pizza dough recipe! I can't remember which web page I found it from, but it's definitely a keeper.
Wednesday, May 4, 2011
Cafe Rio Salad
I LOVE Cafe Rio salad, but can't always afford to eat there. Plus, it's kind of fun to make it myself. Here, I have the recipes for baked tortilla shells and pico de gallo. I purchase the dressing from the restaurant and enjoy the rest of my home-made salad!
Here's how I make my salad:
--homemade baked tortilla shell with melted cheese
--hot brown rice
--black beans
--chicken; marinated, grilled, and sliced (could do other meats)
--fresh chopped lettuce
--homemade pico de gall0
--tortilla strips (sometimes purchased from Cafe Rio)
--Cafe Rio dressing
Baked Tortilla Shells
Ingredients:
large flour tortillas
warm water
olive oil
Directions:
Preheat oven to 450°. Place an empty food can (or any oven-safe item that can be used to drape the tortilla over) on a baking sheet lined with tinfoil. Cover can with a square of tinfoil. For each tortilla, dip it in warm water mixed with 1/4 teaspoon olive oil. Drape tortilla over the tinfoil, and shape like an upside down bowl. Bake 4-5 minutes, or until golden and crisp to your liking. Using potholders, carefully lift shells off of tinfoil, and place right-side up, baking 2-3 additional minutes (I like to place grated cheese inside the bowl to melt while it bakes). Remove from oven. Fill and serve.
Source: adapted from http://www.food.com/recipe/how-to-make-baked-taco-salad-shell-bowls-54417#
Pico de Gallo
Ingredients:
2 1/2 cups tomatoes, chopped
3/4 cup white onions, finely chopped
1/4 cup chopped cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt
Directions:
Combine all ingredients in a bowl and stir well. Allow to rest at room temperature for an hour for flavors to blend.
Source: http://www.foodnetwork.com/recipes/emeril-lagasse/pico-de-gallo-with-homemade-tortilla-chips-recipe/index.html
Tuesday, May 3, 2011
Quinoa & Black Bean Salad
Ingredients:
2 cups quinoa
4 cups water
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 can corn
1 chopped cucumber
1-2 chopped tomatoes
1/4 cup finely chopped fresh cilantro
For dressing:
5 tablespoons lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
2 cups quinoa
4 cups water
1 can black beans, rinsed
1 1/2 tablespoons red-wine vinegar
1 can corn
1 chopped cucumber
1-2 chopped tomatoes
1/4 cup finely chopped fresh cilantro
For dressing:
5 tablespoons lime juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
1/3 cup olive oil
Directions:
Rinse quinoa in a fine mesh strainer until the water runs clear. Heat 2 tablespoons oil in saucepan over medium high heat. Add quinoa and toast it until it turns light golden and smells toasted, about 3 minutes. Stir in water and 1/2 teaspoon salt. Bring mixture to a boil, then reduce the heat to low, cover and cook until the grain is tender and has absorbed all of the water, about 10 - 15 minutes. Off the heat, let the grain stand for 5 minutes. Fluff the grain with a fork. While quinoa is cooking, in a small bowl toss beans with vinegar. Transfer quinoa to a large bowl. Add beans, vegetables and cilantro and toss well.
Dressing:
In a small bowl whisk together lime juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
Notes:
I love this salad! So colorful and healthy. I like a lot of lime juice, and the last time I made it, it was really moist, so I would consider decreasing the oil in the dressing from 1/3 cup to 1/4 cup.
Source: Lindsay Caldwell, adapted from: http://www.epicurious.com/
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