Tuesday, April 11, 2017

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe.
My first tweak is here. I don't actually use agave or sugar anymore so I wanted to post my honey version.

Dissolve and stir:
2 pkg. yeast
3 cups warm water
1/3 cup raw honey

1 tbsp salt
1/4 cup oil
2 cups whole wheat flour

5-6 cups unbleached white flour

Knead for 10-15 minutes. Cover and let rise in greased bowl until double (about 1 hour). Punch down and divide in two. Shape in rectangle and roll up tapering ends. Place on a greased cookie sheet. Gash diagonally with a sharp knife. Let rise for about 30 minutes. Mix 1 egg white and 1 tbsp water until foamy. Brush over loaves. Bake at 375 degrees for 15-20 minutes. 
With my current oven I have to bake 25-30 minutes if both loaves are in the oven. Also, I rotate the loaves halfway through baking.

Cheeseburger Soup

1 pound Ground Beef
1 Cup Chopped Onion
1 Cup Diced Carrots (when I'm in a hurry I use pre cut carrots
1 Cup Chopped Celery
1 tsp Dried Basil
1 tsp Dried Parsley
4 Tb Butter
4 Cups Chicken Broth
4 Cups Cubed Potatoes (I use red or white so I don't have to peel them.)
1/4 Cup Flour
2 1/2 Cups Cheddar Cheese
1 1/2 Cups Milk
1/4 Cup Sour Cream
1 Tb of Prepared Mustard
1 Tb of Katchup or Tomato Sauce
Salt and Pepper
*Sliced Dill Pickles for Garnish

In a large pot, brown beef then take out and set aside. Add Chicken Broth, Vegetables, and seasoning. Boil approximately 15 minutes until veggies are tender. In a separate pan melt the butter on medium heat then add flour and milk, Stir constantly until smooth. If the flour mixture is too thick you can add a little water. Once the veggies are cooked to your liking add the beef and gradually add the flour mixture and blend well. Bring to a boil and reduce heat to simmer. Then add the cheese. When the cheese is melted, add sour cream and heat through. Do not boil. Serve garnished with Sliced Dill Pickles.

Easy Homemade Enchilada Sauce

1/2 Cup Vegetable Oil
4 Tablespoons Flour
4 Tablespoons Chili Powder (more if you don't like mild)
1 (14.5 ounce) Can of Tomato Sauce
3 Cups Water
1/2 tsp Ground Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Salt

Add Oil, Flour, Chili Powder and seasonings into a sauce pan over medium high heat for a few minutes stirring constantly so you don't get any lumps. Then add the remaining ingredients and cook over medium stirring occasionally. Bring to a boil and take it off the stove. 

Pre-Cooked Shredded Chicken or Diced Tofu
Shredded Cheese
Chopped Green Onions

For Enchiladas take about a cup of sauce and pour it into a 9x13 dish. Take 8-10 flour tortillas add pre-cooked shredded chicken, shredded cheese and chopped green onions on top of a tortilla and roll up. Place it on top of the sauce and continue until your dish is filled to your liking. Repeat with remaining tortillas. Pour most of the remaining sauce over the rolled tortillas. (I usually have a little left over) Top with more cheese and diced green onions. Bake at 350 degrees for 30 minutes.

Braised Lamb Shanks

2 Large White Onions, chopped
4 lamb shanks
2 cups dry red wine or chicken broth
1 cup balsamic vinegar
1/3 Cup Oil
4 tsp minced garlic
2 lemons, quartered
2 (14.5 ounce) cans diced tomatoes
1/2 bunch fresh bail, chopped
1 Tablespoon each of Salt and Pepper

Preheat oven to 350 degrees
Open a Turkey size oven bag and place in a 9x13 glass dish. Place the onions in a layer on the bottom of the bag. Arrange the lamb shanks on top of the onions. Cover with all the remaining ingredients. Close bag and cook for 3 hours. Optional: Use the juices left in the dish to make a yummy gravy.


Sour Cream and Honey Pound Cake

(Image is also showing my daughter's sculpey donut store creation.)
3 Cups Flour
1/4 tsp. Baking Soda
1 Cup Butter, Softened
2 Cups Raw Honey (I've noticed Costco has the best price.)
6 Eggs
1 Cup Sour Cream
2 Tbsp. Vanilla

Coconut Oil to grease the baking dish.

Preheat oven to 325 degrees

Mix flour and baking soda and set aside. Beat butter and slowly add the honey until it is well blended. If you add all the honey at once you could end up with butter chunks. Add eggs one at a time beating well after each addition. Beat in flour mixture alternately with sour cream. Then add vanilla.

Pour batter into your greased bundt pan.  Bake 1 hour 20 minutes or until toothpick inserted near the center comes out clean. Allow the cake to cool about 10 minutes than place your serving dish on top of your bundt pan then flip over together with the bundt pan. Drizzle with your topping of choice or allow to completely cool then drizzle on your topping. It is also great just served with fresh fruit and whipped cream.

Wednesday, June 12, 2013

Outrageous Orange Pancakes

Outrageous Orange Pancakes

1 egg
1 cup light cream or half and half
6 oz can of frozen orange juice, thawed
1 cup Bisquick
1/2 cup butter
1 cup sugar

Beat egg, add 1 cup light cream, 1/4 cup o.j concentrate (make sure it's not frozen); mix together. Add 1 cup Bisquick and mix until there are no lumps in batter.
(You want somewhat thin batter so the pancakes will be crepe like)
Make pancakes.

Orange Sauce: (The best part!!!)
Mix 1/2 cup butter, 1 cup sugar, and 1/2 cup of o.j in sauce pan. Bring to a boil, stirring constantly. Turn off heat after it comes to a boil and let cool. Roll pancakes and place in bowl or a plate. Cover with sauce and top with cool whip /whipped cream and favorite fruit!

Sunday, December 30, 2012

Whole Wheat Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 tsp sugar
1 teaspoon salt
1 1/2 cups flour whole wheat flour
2 -2 1/2 cups flour

Dissolve yeast in water with the sugar for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into eight pieces Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness. This helps the pitas puff.

Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden.

Cut in half for sandwiches or cut into wedges and serve with your favorite hummus.

Try out this or this.

Thursday, December 27, 2012

Chocolate Peanut Butter Cookies

My friend Rachel is the master cookie baker. True Story! Every cookie I've ever tried I end up begging her for the recipe. This is one of those recipes. Months ago I tried these, fell in love, baked my own batch, took a photo and then lost the recipe. What can I say? Classic Amy move. Yesterday I was going through old pictures and found this image. Uh...Hello! Must... post... numminess! Thanks Rach for hooking me up again.

Chocolate Peanut Butter Cookies

1 Chocolate Cake Mix
2 Eggs
1/3 Cup Oil
3/4 Cup Chunky Peanut Butter
Sugar (to roll in)

Mix all ingredients together except for the peanut butter until all the oil and powder is completely dissolved. Stir in chunky peanut butter. Roll into balls, roll in sugar and press with fork. Bake at 350 degrees for 10-12 minutes.

note: Original recipe calls for yellow cake mix, but I've never tried it.

Wednesday, December 26, 2012

Peanut Butter Cookies

1 Cup Butter
1 Cup Peanut Butter
1 Cup Packed Brown Sugar
1 Cup White Sugar
2 eggs
1 1/2 tsp Baking Soda
1/2 tsp. Salt
3 Cups Flour
1 tsp. Vanilla
Sugar (to roll in)
Rolos candies (opt.)

Cream butter, peanut butter, sugars and eggs; beat until fluffy. Combine dry ingredients. Add to butter mixtures; add vanilla. Roll into balls. Roll in sugar. Place on greased cookie sheet and flatten with fork. Bake at 350 degrees for 9 minutes. Do not brown cookies.

When using Rolos take a small scoop of dough and wrap around the Rolo candy. Roll in sugar. Place on greased cookie sheet and lightly press with the palm of your hand. Bake for 10 minutes.

Chicken Pot Pie

1 Box Pie Crust
1/2 Cup Butter
1/2 Large Onion, Diced
1/2 Cup Flour
1/2 tsp Salt
1/4 tsp Pepper
2 Cups Chicken Broth (14.5 oz can)
1/2 Cup Milk
2 1/2 Cups Cooked Chicken
2 Cups Chopped Vegetables

Heat Oven to 425 degrees.

In 2-quart saucepan melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and vegetables. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with second crust.

Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Pumpkin Cream Cheese Muffins

1 (8 ounce) package Cream Cheese
1 Egg
1 tsp Vanilla
3 Tbsp Brown Sugar

Streusel Topping:
4 1/2 Tbsp Four
5 Tbsp White Sugar
3/4 tsp Cinnamon
3 Tbsp Butter
3 Tbsp chopped Pecans, toasted

2 1/2 Cups Flour
2 Cups White Sugar
2 tsp Baking Powder
2 tsp Cinnamon
1/2 Salt
2 Eggs
1 1/3 Cups Canned Pumpkin
1/3 Cup Olive Oil
2 tsp Vanilla

Preheat oven to 375 Degrees. Grease and flour 18 muffin cups.
Filling: Beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth; set aside.
Streusel Topping: Mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
Muffin Batter:
In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla. Beat together until smooth. Fill cups with pumpkin mixture until 1/2 full. Carefully add one Tbsp of cream cheese mixture right in the middle of the batter. If using paper cups try to keep the cream cheese from touching the paper. Sprinkle on the struesel topping. Bake at 375 degrees for 20-25 minutes.

Pumpkin Delight

1 Package minus 1 Cup Yellow Cake Mix
1/2 Cup Butter, melted
1 Egg

3 Cups (1 lb. 14 oz. can) Pumpkin Pie Mix
2 Eggs
2/3 Cup Milk

1 Cup reserved Cake Mix
1/4 Cup Sugar
1 tsp Cinnamon
1/4 Cup Butter (not melted)

Grease bottom only of 9 x 13 pan. Reserve 1 cup cake mix for topping. Combine remaining cake mix, butter, and egg. Press into pan. Prepare filling by combining all ingredients until smooth. Pour over crust. For topping, combine all ingredients, cutting in butter until crumbly. Sprinkle evenly over filling. Bake at 350 degrees for 45-50 minutes, until knife inserted near center comes out clean. Served topped with Cool Whip. Yum!

Cinnamon Rolls

Christmas morning isn't Christmas morning without the smell of baking Cinnamon Rolls coming from the oven while opening presents. It's easy to make and is a major crowd pleaser.

Start with your favorite dough recipe. I use this family gem here.

Using half the dough, roll out dough into a rectangle about 1/4 inch thick. Spread with softened butter about 1/2 cup. Hey I never said this was a low fat treat! Then spread with cinnamon sugar to your liking. Using the long end, roll the dough into itself making a long tube. Then cute into 1" thick wheels and place face down into a greased 9x13 glass dish. Allow to rise 30 minutes and bake or cover tightly and place in fridge over night. In the morning take out the dish and allow to warm to room temperature about 2 hours. I'm usually lazy and only wait about an hour. Bake 25-30 minutes at 400 degrees.

Once rolls are out of the oven top with your favorite frosting.

Basic Frosting:
1 cube soften butter
1 tsp Vanilla
1 lb Powdered Sugar

Mix butter on high until light, add vanilla, mix again then add sugar, while mixing on low add 1 tablespoon of Milk at a time then quickly back to high until it's at a thickness you like.

Belle's Roll Recipe

Here is another family recipe from my Mother-in-law which came from her Mother. I've made these rolls so many times I can't even count. This is a perfect fail-proof recipe with a great flavor. However no matter how many times I've tried they have never been as perfect as my Mother-in-laws. It must be her extra amount of love that goes into her mixture or maybe it's her special technique. Either way, I can only aspire to her level of light and airy rolls.

1/2 Cup Mashed Potatoes
1/2 Softened Butter
1/3 Cup Sugar
Mix together well and add:
1 Cup Canned Milk
1 Cup Warm Water
2 Eggs
Dissolve 1 package yeast in 1/2 cup lukewarm water with 1 teaspoon sugar.
Add to the above mixture, then add:
2 Cups Flour
1 tsp Baking Powder
2 tsp Salt
1/2 tsp Baking Soda
(Sift all these ingredients together)

Beat thoroughly. Gradually add enough flour to make a dough, about 4 to 5 cups. Knead for 2 minutes. Place in greased container and grease top of dough. Let rise once, shape and put in greased pans or pans with parchment paper.

Dough may be stored in refrigerator for 4-5 days before using if placed in a pan twice it's size, and covered tightly. Shape and place in pans about 2 hours before baking.

The Perfect Chocolate Chip Cookie

When I got married I was given a cookbook from my Mother-in-law with all her favorite recipes. One of the recipes were her Perfect Chocolate Chip Cookies. The ingredients are similar to your basic chocolate chip recipe. I have been making these cookies for years. They have always turned out great, but it wasn't until recently that I stopped being lazy and actually followed the steps accurately. Whoa what a difference it makes to the cookie! Seriously, Super good!

2 1/4 Cups Flour
1 tsp. Baking Soda
1 tsp. Salt
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 sticks Sweet Butter, at room temperature
1 tsp. Vanilla
2 Large Eggs
12 oz package of Semi-sweet Chocolate Chips

Preheat oven to 375 degrees. Mix Flour, baking soda and salt in a bowl and set aside. Mix the two sugars. Add butter in small gobbets, mixing first at low speed and then at high. Beat the mix until it is pale, light and fluffy.

Add vanilla at the mixers lowest speed, then beat at high speed for a few seconds. Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and mix should look creamed, not curdled.

Add the flour mixture, one half cup at a time, mixing at lowest speed for about one minute, then at high speed for a few seconds.

Scrape down the bowl's sides with a rubber scrapper, add the chocolate chips and mix at low speed for 10 seconds. If need be, scrape the bowl's sides again and mix a few more seconds. Put a tablespoon of the mix on an ungreased cookie sheet. Bake until the cookies are pale golden brown. 9-10 minutes. Remove and cool.

Amy Tips: I usually add 1/4 cup extra flour and use milk chocolate chips instead of the semi-sweet. Also, Allow the cookies to cool on the rack 2-3 minutes before moving to a cooling rack.