Friday, December 2, 2011

Family Traditions II

I make Amish Friendship Bread to share with family and Friends.

There is a website http://www.friendshipbreadkitchen.com/ with wonderful recipes and ideas.



Family Traditions

We have a few Family Traditions around bread. I am posting my mother's Cinnamon Rolls. She uses a Sourdough Starter and makes HUGE Cinnamon Rolls.

 Bake with Love!

Monday, July 4, 2011

Whole Wheat Bread

3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C
Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.
Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.
Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air).
Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

This recipe can be halved!!

Pintos & Kielbasa

1 large onion, chopped
1 green pepper, chopped
1 T. oil
1 lb. turkey kielbasa, sliced
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can Rotel
8 oz. tomato sauce
1/2 t. garlic powder
1/4 t. pepper

Saute the onion and green pepper in oil until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer until heated through. Serves 8.

Pie Crust with Vodka

1 1/2 c flour
2 T sugar
1 t salt

Pulse 2 times in food processor

12 T unsalted butter cut into slices, put in processor
1/2 cup shortening, cut , put in processor 15 sec.
Process - not pulse!

Add 1 cup flour on top - pulse 4-6 times to distribute flour,
some loose flour will be on top.

Add 1/4 cup vodka
1/4 cup water
Fold liquid in with spatula, looks wet. Divide and form ball
Wrap in saran wrap and chill 1 hour or up to 2 days.
Flour board and top of dough roll in a turn.

OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE MAKES ABOUT 4 DOZEN

1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 CUPS OLD FASHIONED OATMEAL
1/2 TEASPOON BAKING SODE
8 OZ (2 STICKS) UNSALTED BUTTER, SOFTENED
1/4 CUP SUGAR
1 CUP PACKED LIGHT - BROWN SUGAR
1 TEASPOON SALT
1 TEASPOON VANILLA
2 LARGE EGGS
8 OZ WHITE CHOCOLATE, CHOPPED
7 OZ DRIED APRICOTS, CHOPPED 1 1/2 CUPS

PREHEAT OVEN TO 350 DEGREES. MIX FLOUR, OATMEAL, AND BAKING SODA IN A MEDIUM BOWL. CREAM BUTTER & SUGARS WITH A MIXER UNTIL LIGHT & FLUFFY. REDUCE SPEED TO LOW. ADD SALT, VANILLA & EGGS & BEAT UNTIL WELL COMBINED - 1 MIN. ADD FLOUR MIXTURE GRADUALLY, BEATING UNTIL JUST COMBINED. STIR IN CHOCOLATE AND APRICOTS. COVER & REFRIGERATE UNTIL COLD - 30 MINUTES.

DROP HEAPING TABLESPOONS OF DOUGH ONTO PARCHMENT - LINED BAKING SHEET, SPACING 2 INCHES APART. BAKE UNTIL COOKIES ARE GOLDEN BROWN AROUND THE EDGES BUT STILL SOFT IN THE CENTER - 14-16 MINUTES. LET COOKIES COL ON BAKING SHEETS FOR 2 MINUTES. TRANSFER TO WIRE RACK, LET COOL. COOKIES WILL KEEP COVERED FOR 1 WEEK.
MARTHA STEWART LIVING

Flourless Chocolate Cookie

Ingredients
2 discs Abuela Mexican Chocolate, finely chopped (4oz)
3 C Confectioners' Sugar
1/2 C + 3 TBSP Unsweetened Dutch-process cocoa powder
1/4 tsp Salt
4 large Egg Whites, at room temperature

Cooking Instructions
Preheat the oven to 350 degrees. Position 2 racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
Mix the confectioners' sugar with the cocoa powder, Mexican chocolate and salt. Add the egg whites and stir until the batter is moistened. Spoon the batter onto two baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 10 minutes then rotate the pans from the top shelf to the bottom and turn from front to back. Continue cooking another 10 minutes until the cookies feel firm to the touch.
Slide the parchment paper off the baking sheet and onto 2 wire racks. Allow cookies to cool completely before serving.

Corned Beef

Put the trimmed corned beef in the crock pot on low for 10-13 hours. Drain water off and lay on broiler pan and baste with glaze until glaze is all used.

Glaze:
2 T prepared mustard
dash of liquid smoke
1 1/2 t horseradish
2 T red wine vinegar
1/4 cup molasses

Put in 400 degree oven for 20 min to brown, brush often with glaze. When completely done - chill until thoroughly chilled (could be 2 days).

Cut across the grain
heat up or use at room temp.

Whole Wheat Chocolate Chip Cookies

1 cup butter, softened
1 cup packed light brown sugar ( I used splenda mix 1/2 cup)
1/2 cup white sugar (I used 1/2 splenda)
2 eggs
2 tsp vanilla
2 cups flour (whole wheat)
1/2 tsp baking soda
1 tsp salt
3 cups oat
1 cup semi sweet chocolate chips

Preheat oven to 325 degrees. In a large bowl mix butter, sugars, eggs and vanilla. Add baking soda, salt, oats and flour. Fold in chocolate chips. Spoon onto a cookie sheet or stone and bake for about 10 minutes. Take out of the oven just before they look done and let them sit on the cookie sheet for another 2 minutes.

Chicken Spaghetti

Brown in skillet: 1 small diced onion
1/2 cup chopped celery
1 diced green pepper

Cook: 1 - 12 ounce box spaghetti
Add: Onion mixture
1 can mushroom soup
1 can cream of chicken soup
1 chicken, cooked, boned and chopped
2 cups chicken broth


Mix all ingredients together and pour into 9 x 13 pan. Sprinkle with cheese. Brown in 375 degree oven for 30 minutes.
Sometimes add 2 fists of slivered blanched almonds to top.

I often split this into 2 - 8 x 8 pans and freeze one pan.

Peanut Butter Doggie Treats

Peanut Butter Doggie Treats!

2 cups whole wheat flour
3/4 cups natural peanut butter - creamy
1 banana
3/4 cup wheat germ
1/2 cup soy milk (I use 2 % milk)
3/4 cup canola oil (I use 1/2 of the oil)

Preheat oven to 350 degrees. Mix flour, peanut butter, banana, wheat germ, milk and oil until evenly moist but not sticky.
Roll out the dough ad cut into shapes with cookie cutters. Bake until lightly brown - 12-15 minutes or a little longer if you want crunchy cookies. Cool completely and store in air tight bag or freeze.

Southwest Quinoa

1 cup quinoa
2 cups water
15 ounce can of black beans, rinsed and drained
(or about 2 cups cooked black beans)
3 ears of steamed corn, cut off the cob
(or 2 cups frozen corn kernels, thawed)
1 red bell pepper, diced
1/2 red onion, chopped
Handful of fresh cilantro, chopped
1 lime
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon chili powder
1 tablespoon agave syrup
Kosher salt
Freshly ground black pepper
Mixed greens (optional)
Avocado slices (optional)
Combine the quinoa and water in a saucepan over medium heat. Bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes. Remove from the heat, and let sit for an additional 5 minutes.

Poblano Chicken with Cornbread Waffles

3 tablespoons butter or margarine
1 large sweet onion, chopped
2 poblano chile peppers, seeded and diced
3 garlic cloves, minced
8 skinned and boned chicken breast halves, cut into bite-size pieces
1 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
1 (8-ounce) container sour cream
1 (8-ounce) package shredded sharp Cheddar cheese
Cornbread Waffles (see below)

Melt butter in a Dutch oven. Add onion, chile pepper, and garlic; sauté 5 minutes. Add chicken, salt, and pepper; cook, stirring often, 8 to 10 minutes or until chicken is done. Stir in soup and sour cream until smooth. Add cheese, and cook 7 to 8 minutes or until cheese is melted. Serve over Cornbread Waffles.

Yield: 6 to 8 servings

Cornbread Waffles
This recipe goes with Creamy Poblano Chicken

1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon salt
1 large egg
1 1/2 cups milk
1/4 cup butter or margarine, melted
1 1/2 cups frozen white shoepeg corn, thawed

Stir together first 5 ingredients in a large bowl. Stir together egg and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Bake in a preheated, oiled waffle iron just until crisp.

Yield: 12 (4-inch) waffles

Homemade Lotion Bar

1 part shea butter
1 part avocado oil
1 part beeswax
1200 IU vitamin E (1 lg. capsule) per every 6-8 oz. other oils
essential oil (optional)
Melt shea butter and beeswax in a double boiler or small pan in larger pan of water on the low heat setting of the stove. Stir in avocado oil and vitamin E and essential oil (optional). Pour into mold(s) and allow to cool. Pop out of mold if desired or leave it in a dish and scrape off a little as needed.
Note: Shea butter can occasionally become grainy. To avoid this, use just enough heat to get your ingredients to melt. Once your ingredients are blended, cool your mixture quickly by pouring into shallow container(s) in a cool room or popping it into the fridge to cool (not the freezer).

Monday, March 21, 2011

Pan Seared Scallops with Pesto and Tomato

Celebrity Chefs

Valentine’s Dinner For Two: Main Course
Posted: 02 Feb 2011 06:17 PM PST

Does Rachel Ray have a man in her life? I was just wondering because I have not heard or seen anyone linked to her romantically. In any case, it does not really matter because she has some awesome ideas for a romantic dinner come Valentines. Here is my pick for the main course – Pan-seared Scallops with Pesto and Tomato:

Ingredients:
2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1. In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2. In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium- high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

This serves two and takes less than 30 minutes to prepare. And if you have huge appetites – just double the ingredients!

Thursday, March 3, 2011

Baked Peach Pancake

3 Tablespoons brown sugar, divided
1/8 teaspoon ground cinnamon
1 Tablespoon Lemon juice
1 large peach or plum, thinly sliced
1/3 cup milk
2 large eggs
1/3 cup all purpose flour
2 Tablespoons butter or margarine
sifted powder sugar

Combine 1 Tablespoon brown sugar, cinnamon, and lemon juice;add peach slices, tossing to coat. Set aside.

Whisk together remaining 2 Tablespoon brown sugar, milk, eggs and flour. Set mixture aside.

Heat butter in a 9 inch ovenproof skillet at 425 degrees for 5 minutes or until butter melts.

Pour batter into hot skillet; spoon peach mixture over batter.

Bake pancake at 425 degrees for 16 to 18 minutes or until puffed and golden brown. Sprinkle with powdered sugar and serve with maple syrup.

Yield: 4 servings.

Wednesday, February 2, 2011

ITALIAN SAUSAGE ZUCCHINI SOUP

ITALIAN ZUCCHINI SOUP

1 1/2 POUNDS ITALIAN SAUSAGE
2 CUPS CELERY, SLICED 1/2 INCH DIAGONAL
2 POUNDS ZUCCHINI, SLICED 1/2 INCH
1 CUP ONION, CHOPPED
2 CUPS (28 OUNCE) TOMATOES
2 TEASPOON SALT
1 TEASPOON OREGANO
1 TEASPOON ITALIAN Seasoning
1 TEASPOON BASIL
1 TEASPOON SUGAR
1/4 TEASPOON GARLIC POWDER

BROWN SAUSAGE (BUY BULK OR REMOVE CASING) AND BREAK INTO BITE SIZE PIECES. DRAIN OFF FAT. ADD CELERY AND COOK FOR 10 MINUTES. ADD REMAINING INGREDIENTS EXCEPT ZUCCHINI IS CRISP TENDER, NOT MUSHY.