4 Tbs. butter
1/4 c. sugar
1 tsp. salt
1/2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1 egg, slightly beaten
3 1/2 c. flour
In 3 separate small bowls:
1- melt butter and cool to warm
2- combine sugar, salt, and milk; microwave 60 seconds and cool to warm
3- dissolve yeast in warm water; let yeast begin to grow
In a large mixing bowl, combine the egg and contents of the 3 bowls. Stir in the flour. Knead 3-5 minutes, until dough is smooth. Let dough rise 1 hour or until double in size. Punch down and divide into 3 equal parts. Gently roll/pull into 3 ropes about 2 feet in length. Braid the strands together on a greased cookie sheet pan. Fold under both ends. Let rise again 1 hour.
Just before baking brush whisked egg white on top and sprinkle with poppy seeds. Bake at 350 for 18-20 minutes.
from: Katie Sherman
Sunday, November 4, 2012
Sunday, October 7, 2012
Yeasted Waffles
2 c. milk
2 1/4 tsp. yeast
1/2 c. warm water
1/2 c. butter, melted
1 tsp. salt
1 Tbs. sugar
3 c. flour
1/2 tsp. vanilla
3 eggs, slightly beaten
1/2 tsp. baking soda
In a small bowl dissolve the yeast in warm water. Let stand until creamy, about 10 minutes. Meanwhile, warm the milk until just bubbly (I just warm it in the microwave for a minute or two).
In a large bowl, combine warm milk, yeast mixture, butter, salt, sugar, and flour. Mix well until batter is smooth. Cover and let stand at room temperature overnight.
The following morning, stir beaten eggs and baking soda into batter. Beat well.
Makes about 6-8 waffles.
from www.afarmgirlsdabbles.com
Tuesday, October 2, 2012
Cheesy Baked Ravioli
1 lb. ravioli
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add ground beef and sausage, salt, pepper, and red pepper flakes. Cook until meat is no longer pink. Stir in spaghetti sauce and keep warm over low heat.
Meanwhile, cook ravioli according to package directions, drain.
In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.
In a greased 9x13 inch pan, layer half of the ravioli. Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella. Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella. Sprinkle the parmesan cheese on top. Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.
adapted from Let's Dish Recipes.com
1 Tbs. olive oil
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. ground beef
1/4 lb. sausage
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. crushed red pepper flakes
1 jar (26 oz) spaghetti sauce
1/2 c. sour cream
1/2 c. ricotta cheese (part skim works well)
1/2 tsp. basil
1/2 tsp. oregano
3 c. mozzarella cheese, shredded
1/2 c. grated parmesan cheese
Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook until onion is tender. Add ground beef and sausage, salt, pepper, and red pepper flakes. Cook until meat is no longer pink. Stir in spaghetti sauce and keep warm over low heat.
Meanwhile, cook ravioli according to package directions, drain.
In a medium bowl, combine sour cream, ricotta cheese, basil, and oregano.
In a greased 9x13 inch pan, layer half of the ravioli. Top with half of the meat sauce, all of the sour cream/ricotta mixture, and half the mozzarella. Repeat with the remainder of the ravioli, meat sauce, and remaining mozzarella. Sprinkle the parmesan cheese on top. Bake at 350 degrees, uncovered, for 30-40 minutes, until bubbly and cheese is melted.
adapted from Let's Dish Recipes.com
Friday, September 7, 2012
Peanut Butter Chocolate Chip Cookies
*this makes the best dough...and the cookies are pretty darn good too!
1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips
In a large mixing bowl, beat butter and peanut butter. Add the sugars, baking soda, and baking powder. Beat until combined. Beat in the eggs and vanilla. Add the flour then the milk and then the chocolate chips.
Bake at 375 degrees for 8-10 minutes. Allow to cool on pan for a few minutes before transferring to a cooling rack.
from www.theidearoom.net
1 c. butter, softened
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
1 tsp. baking soda
1 tsp. baking powder
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 Tbs. milk
1-2 c. chocolate chips
In a large mixing bowl, beat butter and peanut butter. Add the sugars, baking soda, and baking powder. Beat until combined. Beat in the eggs and vanilla. Add the flour then the milk and then the chocolate chips.
Bake at 375 degrees for 8-10 minutes. Allow to cool on pan for a few minutes before transferring to a cooling rack.
from www.theidearoom.net
Tuesday, August 21, 2012
Multigrain Bread
1 1/4 cups (6.25 oz) seven-grain hot cereal mix
2 1/2 c. boiling water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. honey
4 Tbs. unsalted butter, melted and cooled
2 1/2 tsp. instant yeast
1 Tbs. salt
1/2 c. oats
optional: 3/4 c. pumpkin seeds or sunflower seeds (I don't put these in)
Place cereal mix in bowl of a stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in a separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (you may not need quite all of the flour). Cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all purpose flour and knead until it does) continue to knead dough for 5 more minutes. Add seeds if using. Place dough in a large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two loaf pans. Transfer dough to lightly floured counter and divide in half. Form into loaves ( go here to see how). Spray loafs lightly with cooking spray and roll in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size.
Bake at 375 degrees 35-40 minutes, until loaves register 200 degrees. Let cool for 5 minutes in pan before removing to a wire rack.
from ourbestbites.com there are great pictures on their site
2 1/2 c. boiling water
3 c. all-purpose flour
1 1/2 c. whole wheat flour
1/4 c. honey
4 Tbs. unsalted butter, melted and cooled
2 1/2 tsp. instant yeast
1 Tbs. salt
1/2 c. oats
optional: 3/4 c. pumpkin seeds or sunflower seeds (I don't put these in)
Place cereal mix in bowl of a stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in a separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (you may not need quite all of the flour). Cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all purpose flour and knead until it does) continue to knead dough for 5 more minutes. Add seeds if using. Place dough in a large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two loaf pans. Transfer dough to lightly floured counter and divide in half. Form into loaves ( go here to see how). Spray loafs lightly with cooking spray and roll in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size.
Bake at 375 degrees 35-40 minutes, until loaves register 200 degrees. Let cool for 5 minutes in pan before removing to a wire rack.
from ourbestbites.com there are great pictures on their site
Baked Beans
3-4 cans of pork and beans
1/2 lb bacon, cut into small pieces
1/4 c. diced yellow onion
1/2 lb bacon, cut into small pieces
1/4 c. diced yellow onion
1/4 c. diced peppers
1/2 c. brown sugar
2 packages beef lil' smokies
1/2 c. brown sugar
2 packages beef lil' smokies
OR
beef hot dogs cut into pieces
Preheat oven to 375 degrees.
In a skillet over medium heat, cook the bacon, onion, and peppers for 10-15 minutes, until the onions are translucent, and bacon is crispy.
In a large baking dish, coated with non-stick cooking spray, mix the beans, bacon & onions, brown sugar, and lil' smokies.
Bake uncovered for 45 minutes- 1 hour.
Preheat oven to 375 degrees.
In a skillet over medium heat, cook the bacon, onion, and peppers for 10-15 minutes, until the onions are translucent, and bacon is crispy.
In a large baking dish, coated with non-stick cooking spray, mix the beans, bacon & onions, brown sugar, and lil' smokies.
Bake uncovered for 45 minutes- 1 hour.
Peanut Butter Oatmeal White Chocolate Cookies
1/2 c. butter
1/3 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 egg + 1 yolk
2 tsp. vanilla extract
1 1/4 c. flour (I usually end up adding a spoonful or two more)
1 c. old fashioned oats
1/2 tsp. baking soda
3/4 c. white chocolate chips
1/2 c. peanut butter chips (or butterscotch, chocolate, or nuts)
In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Stir in the brown and white sugars.
Wait for the mixture to come to room temperature (or put it in the refrigerator for a few minutes, you just don't want to add the eggs when it is still hot). Add the egg + yolk and vanilla and mix well.
Add the flour, oats, and baking soda. If the dough is really sticky, add a tiny bit more flour, if it is dry add a little peanut butter.
Bake at 325 degrees for 10-12 minutes. Let the cookies sit on the pan for a few minutes before transferring to a cooling rack.
Makes about 24 cookies
from www.loveveggiesandyoga.com
1/3 c. peanut butter
1 c. brown sugar
1/2 c. white sugar
1 egg + 1 yolk
2 tsp. vanilla extract
1 1/4 c. flour (I usually end up adding a spoonful or two more)
1 c. old fashioned oats
1/2 tsp. baking soda
3/4 c. white chocolate chips
1/2 c. peanut butter chips (or butterscotch, chocolate, or nuts)
In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Stir in the brown and white sugars.
Wait for the mixture to come to room temperature (or put it in the refrigerator for a few minutes, you just don't want to add the eggs when it is still hot). Add the egg + yolk and vanilla and mix well.
Add the flour, oats, and baking soda. If the dough is really sticky, add a tiny bit more flour, if it is dry add a little peanut butter.
Bake at 325 degrees for 10-12 minutes. Let the cookies sit on the pan for a few minutes before transferring to a cooling rack.
Makes about 24 cookies
from www.loveveggiesandyoga.com
Monday, August 20, 2012
Sanpete Style Turkey
Anyone who has lived in Sanpete county, Utah, knows how good this turkey is!
2 c. Sprite or 7up
1 c. soy sauce
1 c. oil
1 1/2 tsp. garlic powder
1 Tbs. horseradish sauce (I don't use this)
5 lbs. fresh turkey breasts
(it is good with chicken too, but something about the turkey makes it extra special!)
Combine the first 5 ingredients in a large bowl (a clean ice cream bucket works well). Add the meat and marinade at least 12 hours in the refrigerator. Pull the meat out and grill it on your barbecue until cooked through.
2 c. Sprite or 7up
1 c. soy sauce
1 c. oil
1 1/2 tsp. garlic powder
1 Tbs. horseradish sauce (I don't use this)
5 lbs. fresh turkey breasts
(it is good with chicken too, but something about the turkey makes it extra special!)
Combine the first 5 ingredients in a large bowl (a clean ice cream bucket works well). Add the meat and marinade at least 12 hours in the refrigerator. Pull the meat out and grill it on your barbecue until cooked through.
Wednesday, August 15, 2012
Salsa for canning
* Do not change the amounts of peppers, onions, tomatoes or vinegar. Doing this will alter the acidity and may result is botulism. You can adjust the amount of spices and sugar. The sugar helps to offset the vinegar taste.
8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar
Add everything to a large pot. Bring to a boil over medium high heat. Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.) Stir often to prevent sticking.
Process in a water bath for 30 minutes.
Makes 5 pints
8 c. chopped tomatoes
1 1/2 c. chopped onion (any kind will work)
1 1/2 c. chopped bell peppers
8 jalepenos (I have reduced this to 6 if they are large)
1 - 6 oz can of tomato paste
3/4 c. white vinegar (5% acidity) (do not leave this out)
1 1/2 tsp. cumin
1 1/2 tsp. oregano
2 tsp. salt
1/4 - 1/2 c. sugar
Add everything to a large pot. Bring to a boil over medium high heat. Reduce heat and gently boil for at least 30 minutes. (I usually do longer, upwards of 2 hours because I like it thick and my veggies soft.) Stir often to prevent sticking.
Process in a water bath for 30 minutes.
Makes 5 pints
Tuesday, August 14, 2012
Blueberry Buckle
1 c. sugar
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries
Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon
Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream. Mix well. Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.
Topping: Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment. Sprinkle over the batter.
Bake at 375 degrees for 35-45 minutes.
from Michelle Wright
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries
Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon
Cream the sugar and the butter in a mixer. Add the egg and mix well. Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream. Mix well. Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.
Topping: Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment. Sprinkle over the batter.
Bake at 375 degrees for 35-45 minutes.
from Michelle Wright
Tuesday, July 17, 2012
Sonoma Chicken Salad
*This is my favorite chicken salad!
Salad Ingredients:
3 1/2 c. cooked, shredded chicken (cooled) (I like to cook
mine in the crock pot, about 3-4 hours on high)
1 c. diced celery
2/3 c. slivered almonds (original recipe calls for pecans)
1/2 c. crasins
1 c. diced apples
2 Tbs. grated parmesan cheese (I have left this out and it is still delish)
Dressing:
2/3 c. mayonnaise
1/4 c. apple juice
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. prepared yellow mustard
1 Tbs. poppy seeds
1/2 tsp. onion powder
salt and pepper to taste
In a large bowl, toss together all the salad ingredients. In a separate bowl, whisk together all the ingredients for the dressing until well blended. Pour dressing over chicken mixture and toss to coat evenly. Serve with bread, pitas, or croissants. Store in refrigerator.
from: cooking classy
Salad Ingredients:
3 1/2 c. cooked, shredded chicken (cooled) (I like to cook
mine in the crock pot, about 3-4 hours on high)
1 c. diced celery
2/3 c. slivered almonds (original recipe calls for pecans)
1/2 c. crasins
1 c. diced apples
2 Tbs. grated parmesan cheese (I have left this out and it is still delish)
Dressing:
2/3 c. mayonnaise
1/4 c. apple juice
3 Tbs. honey
2 tsp. apple cider vinegar
1/2 tsp. prepared yellow mustard
1 Tbs. poppy seeds
1/2 tsp. onion powder
salt and pepper to taste
In a large bowl, toss together all the salad ingredients. In a separate bowl, whisk together all the ingredients for the dressing until well blended. Pour dressing over chicken mixture and toss to coat evenly. Serve with bread, pitas, or croissants. Store in refrigerator.
from: cooking classy
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