Pilgrim Ladies

Guacamole

2010-07-30T21:55:00.000-07:00

Do you or some of your family like guacamole? Then try out this tried and tasty recipe!

3 Avocados

1 Tbl. Fresh Lime Juice

1/2 Jalapeño minced

1 clove of Garlic minced

1/2 Onion minced

2 Roma tomatoes seeded and chopped

1 Tbl. Cilantro chopped

1/2 tsp. Salt

1/4 tsp. Cayenne

1/2 tsp. Cumin

Salt and Pepper to taste

Mash avocado with potato masher till smooth but with some chunks. Soak in lime juice.

Drain but save lime juice for later use.

Add rest of ingredients then add salt, cayenne, and cumin.

Cover and let sit on counter for 1 hour then add salt and pepper and more lime to taste.

Cover and place in fridge for 30 minutes before serving.

Mango Avocado Salsa

2010-07-30T21:39:00.000-07:00

This Salsa recipe was a big hit at a bridal shower this last month so I thought everyone would enjoy adding this one to they're recipe book.

1 Mango diced (make sure it's ripe)

1 Avocado diced

4 med. Tomatoes diced

1 Jalapeño minced

1/2 c. Cilantro chopped

3 Garlic cloves minced

1 tsp. salt

2 Tbl. Lime juice

1/4 c. Red Onion chopped

3 Tbl. Olive oil

Stir together first 6 ingredients then add the rest. Cover and place in refrigerator for at least 1 hour before serving.

Red Salsa Fresco

2010-07-30T21:21:00.000-07:00

This is an all-time favorite in our house and many others have wanted the recipe, so I thought I'd post it for all to share! It's not hot but if you like to have a bit more kick just add an extra half to whole Jalapeño and more pepper.

It's gluten free, dairy free, egg free, preservative free, but not taste free! Enjoy!

2 lg. Tomatoes, seeded and chopped

1/2 lg. Onion minced

1/2 tsp. Garlic minced (you can add more I've found 3 medium cloves does well)

1 Jalapeño, seeded and minced

1/4 cup Cilantro chopped

1-1/2 Tbl. Fresh Lime juice

Salt & Pepper to taste

Stir together. Cover and place in fridge for at least 1 hour before serving.

Shortbread cookies 1-2-3

2010-07-29T11:09:00.000-07:00

Another article I read that was good. No I have not read the book yet but I want to, tell me if you do or have....

Food writer Michael Ruhlman's book, Ratio, might just free you from cookbooks forever. Instead of relying on recipes, Ruhlman breaks down cooking into easy-to-understand ratios of ingredients, a method he says allows for more creativity in the kitchen. "When you know a ratio, you don't know a single recipe, you know a thousand," he says. Once you've mastered the basics, you're free to start experimenting by adding or subtracting flavors.
1-2-3 SHORTBREAD COOKIE RATIO: 1 part fat: 2 parts sugar: 3 parts flour

If you're ready to dive into the world of baking ratios, Ruhlman's 1-2-3 cookie dough is the logical place to start. "The dough is easy to remember, easy to make, and allows you to make one cookie or three dozen " he says. In fact, he calls this product of this dough "the essence-of-a-cookie" cookie: "One you know this dough, you really see how cookies work."

On its own, the combination of one part fat, two parts sugar, and three parts flour bakes up into a crisp, buttery shortbread with just a hint of sweetness. It's the kind of cookie that's perfect with tea, or as an after-dinner treat for an adult crowd who appreciates its sophistication. But the real genius of this dough is its simplicity: Because the flavors are so basic, the cookie can be endlessly modified. Doing one of three things-changing the flavor, swapping an ingredient or altering the proportion of flour-will net a different result, giving you literally hundreds of different cookies options.

Where to begin? Add almond or vanilla extract. Try brown sugar in place of white. Swirl in a dollop of peanut butter. Throw in nuts, chocolate chips, or dried fruit. Sprinkle in some cinnamon or nutmeg. Experiment with eggs and baking powder-they'll give the cookie a lighter crumb. Don't be afraid to try new combinations, Ruhlman says.

But if you're going to stick close to the original ratio, he advises would-be bakers to pay attention to the quality of your ingredients, especially the butter. "If you want to splurge on Plugra, it's going to be a better cookie, " he says, "but I think the most important part is to use fresh butter. Butter has a tendency to pick up odors from the refrigerator, so you want a clean, fresh-tasting butter."

After that, whipping up these cookies is as simple as one, two, three.

Samantha

Cooking Without Measuring

2010-07-29T10:59:00.000-07:00

An article I read that I thought was really good.....

Cooking Without Measuring

Several years ago I was following a James Beard recipe for cornbread that called for two tablespoons of salt, which, even to me, a salt fiend, seemed like too much. But this was James Beard on cornbread, practically the master and his muse, and so I did what the recipe told me to, despite my qualms.

Guess what? It was too salty, way too salty, even for me. I assume it was a typo. The inedible cornbread, however, turned out to be a blessing in disguise: It gave me the confidence to question and modify recipes. In time, this led to eyeballing measurements and relying more on common sense, instinct, and tasting than on slavish direction following. Last Thanksgiving I went so far as to cook the entire meal, appetizer to dessert, without measuring or closely following any recipes. It was the most relaxing holiday meal I have ever made.

Cooking without measuring (or even using a recipe) is as old as cooking itself. Grandmothers did it for centuries, but somehow we of recent generations have lacked the kitchen confidence or culinary know-how to pull it off. Of course, this kind of learning happened more naturally when kids grew up watching their mothers and grandmothers in the kitchen improvising. The last decade or two of celebrity chefs as gods and cookbooks as their bibles have, in some ways, made home cooks more dependent on recipes and measuring rather than less.

"A lot of people measure and expect it to be perfect at the end. They're afraid to taste and trust what they're tasting. But it's all up to your taste buds, so you have to taste as you go and trust your own taste," says Diane Forley, the former chef-owner of the two-star Manhattan restaurant Verbena, and now the chef/baker/co-owner (along with her chef husband Michael Otsuka) of Flourish Baking Company. "If you like it, then it's good."

Forley says she almost never measures when she cooks for her family (but then she is a trained chef). What she does, however, any of us can do, which is to eyeball her ingredients and the cooking vessel they're going into and visualize amounts and ratios of one ingredient to another according to flavor. "So if I'm making a vegetable soup in a big pot I'll lay out my ingredients and know that I need two or three carrots, onions, zucchini, maybe rutabagas, Jerusalem artichokes, but only one or two parsnips because they're a much stronger flavor."

With seasoning, of course, a tablespoon versus a teaspoon makes a big difference (as I learned), so adding less and tasting to see if it needs more is the way to go. "For something like a chili or stew, you have to trust that the dish will evolve and flavors will develop, so tasting at the end to add whatever seasoning it needs is important." How do you know what it needs? By believing in your taste buds and cultivating your taste memory-in other words, remembering flavors you've liked. Forley feels she owes a lot of her taste memory to her mother, a natural and inventive cook.

"All I need are the ingredients," says 80-year-old Ruth Forley. "Sometimes I start off doing one dish and I end up doing another because I am spontaneous and I am able to taste it in my mind." The elder Forley's cooking draws as much on her international, multi-cultural background as it does on sheer time spent in the kitchen. Her mother was born at the turn of the (last) century in India and then lived in Israel and Egypt, where she met Ruth's father. Ruth was born in Guatemala and was raised there in a Sephardic Jewish community, doing the rest of her growing up in Ecuador. "Each place has contributed to what I am. I am not a person of one place, I'm a mixture of everything."

And therefore so is her cooking. Like her chef daughter, Ruth eyeballs her ingredients in bunches and pinches, instead of in cupfuls or teaspoonfuls. "It's more creative this way, no? You're able to make something that is your own concoction."

Samantha

How to make a Flower Pie Crust

2010-07-29T10:48:00.000-07:00

Tired of lattice pie crusts? Try this easy-to-make decorative pie crust.

~To make this pretty flower pie:
~Using a paring knife, cut pie dough into strips of various size. A 2 or 3 inch round cookie cutter will make the center of the flower.
~Lay the strips on top of the pie, sporadically overlapping the strips. Top with round center in the middle.
~Adhere strips together by dabbing with water, or brush egg wash over the finished pie.
~Sprinkle with coarse sugar and bake.

Samantha

Attention: Writers of this blog

2010-03-29T19:12:00.000-07:00

Hello Pilgrim Ladies (writers for this blog): please vote for the blog button of your choice. If you do not choose any of the ones below, please comment and tell your idea(s) for what you would rather have. When you comment, be sure to identify the button by number (each number corresponds to the button below it).

#3

#4
#5

Please vote only if you are a contributor for this blog, by leaving a comment! Thank you.

Sincerely,

Carrie

2010-03-14T21:10:00.000-07:00

Before you all read this and think I am totally crazy I will tell you I did not do a study on this myself, I was looking up Irish Soda Bread recipe for St. Patricks Day and happens on this web site http://www.sodabread.info/index.htm , Irish Soda Bread alone. :) So I thought I would share this bite of Irish food history. There is a recipe here you just have to go done a ways. Enjoy.......

Oldest published Irish Soda Bread recipe found to date (July,
1837 Journal of the Franklin Institute.... p.71) referencing Irish newspaper in
County Down.
A correspondent of the Newry Telegraph gives the following
receipt for making " soda bread," stating that "there is no bread to be had
equal to it for invigorating the body, promoting digestion, strengthening the
stomach, and improving the state of the bowels." He says, "put a pound and a
half of good wheaten meal into a large bowl, mix with it two teaspoonfuls of
finely-powdered salt, then take a large teaspoonful of super-carbonate of soda,%
dissolve it in half a teacupful of cold water, and add it to the meal; rub up
all intimately together, then pour into the bowl as much very sour buttermilk as
will make the whole into soft dough (it should be as soft as could possibly be
handled, and the softer the better,) form it into a cake of about an inch
thickness, and put it into a flat Dutch oven or frying-pan, with some metallic
cover, such as an oven-lid or griddle, apply a moderate heat underneath for
twenty minutes, then lay some clear live coals upon the lid, and keep it so for
half an hour longer (the under heat being allowed to fall off gradually for the
last fifteen minutes,) taking off the cover occasionally to see that it does not
burn.

In researching historic publications for this site
(see History section) the above recipe is highlited as something "new" to the
area.

The Un-Bread

If your "soda bread" has raisins,
it's not "soda bread! It's called "Spotted Dog" or "Railway Cake"!
If it contains raisins, eggs, baking powder, sugar or shortening, it's called
"cake", not "bread." All are tasty, but not traditional Irish Soda
Bread!

Read on to find out about soda bread history and background info on
Traditional Irish Soda bread. Click on any of the links on the left to
explore and learn more!

Traditional Irish Soda
Bread

If one searches the internet using the term "Traditional Irish Soda
Bread" about 63,500 sites are listed. 98% of them aren't even close to being
traditional. Google "Irish Soda Bread" and you will find 126,000
sites.

Would "French Bread" (15th century) still be "French Bread" if whiskey,
raisins, or other random ingredients were added to the mix? Would
Jewish Matzo (unleavened bread) used to remember the passage of the Israelites
out of Egypt still be Matzo if we add raisins, butter, sugar, eggs, and even
orange zest? So why is traditional "Irish Soda Bread" (19th century)
turned into a dessert and labeled "Traditional Irish Soda Bread?" OK,
maybe you don't like the analogy, but you get the point!
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Look up a few definitions in the Dictionary and you find:

"Tradition"

1: the handing down of information, beliefs, and customs by word of
mouth or by example from one generation to another.
2: cultural continuity in social attitudes, customs, and institutions

There are two kinds of traditions: 1) The cultural one that can
be traced back through an ethnic group's history and 2) family traditions that
can be traced back to an individual family member.

Irish Soda Bread is an example of the first. Grandma (insert name
here)'s Irish bread is the other. The cultural one came first and was
adapted and modified by the second into a family tradition. Both
traditions are sacred.

"Bread"

a usually baked and leavened food made of a mixture of
whose basic constituent is flour or meal.

"Cake"

a sweet baked food made from a dough or thick batter usually containing
flour and sugar and often shortening, eggs, and a raising agent (as baking
powder)
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It shocks some people to learn that St. Patrick wasn't holding a slice
of Irish Soda Bread in one hand while he drove the snakes out of Ireland with
the other. Soda bread came long after St. Patrick in the mid 1840's when
bicarbonate of soda (Bread Soda) as a leavening agent was used in Ireland to
work with the "soft" wheat grown there.

The other shock to Irish-Americans is that their Irish ancestors who
left Ireland during the Famine years did not bring a recipe for Irish Soda Bread
with them. Irish soda bread became popular in Ireland after the Famine
years. If your Irish ancestors had the good sense to leave Ireland for
America during the Famine years, they never learned about making soda bread in
Ireland. Check out Google's public domain book collection and the
phrase "Irish Soda Bread" doesn't show up in their collection until the
1930s.
-------------------------------------------------------------------------------------

The basic soda bread is made with flour, baking soda, salt, and
soured milk (or buttermilk). That's it!

One on-line recipe claiming to be "traditional" included
"orange zest" as an ingredient. As if our poverty-stricken ancestors even
knew what orange zest was. Even in the mid-1950's an orange was a special
treat during Christmas, not a common item in the kitchen like it is today.
Another recipe has chocolate in it and another calls for sugar glaze over the
"bread." Tasty, Yes! Traditional Irish Soda Bread, No! Year
after year these exotic bread recipes are advertised as "traditional" irish soda
bread.

You'll find site recipes for "traditional Irish Soda Bread" that call
for yeast to be used. The whole reason bread soda was used in the first
place was to replace yeast as the rising agent.

There are even commercial sites selling "Irish Soda Bread" with YEAST
as an ingredient. And right before St. Patrick's Day your local
supermarket chain will probably have "Irish Soda Bread" for sale with yeast,
sugar, and who knows what on the listed ingredients. But stores mostly
will add raisins and dried fruit to their "soda bread." Most look like a
fruitcake recipe repackaged from the Christmas holidays. The same recipe
usually shows up as "Easter Bread" a few weeks later. For the most part
they taste fair to great but are mislabeled as "Irish Soda Bread."

While we are certainly at liberty to modify recipes to our heart's
content, it is incorrect to claim that these modern sugary recipes are the same
as used by our great-great grandmothers in Ireland, a poor country at the time,
to feed their families in the latter part of the 19th century and early 20th
century. It was often the only bread available to most Irish
families. Can you imaging the woman in this photo even knowing what a
"zester" is?

In today's world, soda bread has become a dessert cake and the
three-leaf shamrock has turned into a four-leaf clover.
-------------------------------------------------------------------------------------

This site is here to encourage modern bakers to get in touch with their
Irish roots and use the traditional ingredients/recipes when making "traditional
Irish soda bread." Sure, make the fancy desserts for St. Patrick's Day,
but save a spot on the table for Irish soda bread to remember how far the Irish
have come from the days when it was the only thing on the table to today when or
tables are filled with good things to eat and thought of the Famine years are
long forgotten.
-------------------------------------------------------------------------------------

Visit the Soda Bread Book Section and pick up a copy of Irish
Traditional Cooking for an excellent reference on traditional Irish
cooking.
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A few absolutes: Traditional Irish Soda Bread does not
contain

~"zest", orange or any other kind

~Irish Whiskey. (talk about stereotyping!!!)

~Honey (substitute for sugar)

~Sugar (see definition of "cake")

~eggs (see definition of "cake")

~Garlic (not common in English/Irish dishes)

~Shortening (hydrogenated vegetable oil - Crisco introduced to the US in
1911. Not in the 19th century)

~Heavy Cream (British term for whipping cream bu a little thicker. Not
much chance irish peasants would be using this.)

~Sour Cream (traditional in Eastern European dishes. Became popular in
the US and European kitchens during the past 50 years, not 150 years ago. see http://www.ochef.com/516.htm

~Yogurt (prior to 1900 a staple in Central Europe and Asia. Introduced
to the US after WWII by Isaac Carasso who started Dannon in NY City. Not a
19th century Irish baking item.)

~Chocolate

~Chiles/Jalapenos (Right! Ireland is well known for using these in its
traditional food!! por favor!

~Fruit (Only in Christmas/Easter cakes and other special occasions._

and just about anything else one can think of. all of the above
ingredients can be found in "Irish soda bread" recipes somewhere on the
web. Interesting, but definitely not Traditional Irish Soda Bread.

-------------------------------------------------------------------------------------

Soda bread was baked daily from simple ingredients. The Irish would not
have added whiskey to their daily bread any more than a Frenchman would have
added it to his baguette or a Jew to Matzo.

In America and other parts of the world we tend to forget that this is a
basic "quick bread" served with meals and not a "dessert dish."

Traditional Irish Soda Bread Recipes

All recipes for traditional soda bread contain flour, baking soda, sour milk
(buttermilk) and salt. That's it!!!

This was a daily bread that didn't keep long and had to be baked every few
days. It was not a festive "cake" and did not contain whisky, candied
fruit, caraway seeds, raisins (add raisins and it becomes "spotted dog" not to
be confused with the pudding made with suet of the same name), or any other
ingredient.

There are recipes for those types of cakes but they are not the traditional
soda bread eaten by the Irish daily since the mid 19th century.

Here are a few basic recipe. Note that measurements below are in
American standards. (An Irish teaspoon is not the same as an American teaspoon
measurement.)

Note for New Bakers: a fluid cup contains 8 ounces of liquid. A dry
ingredient cup contains around 4 ounces by weight. Don't use a liquid
measuring cup for dry ingredients. Tsp means Teaspoon.

Of course our great grandmothers just grabbed a handful of this and a pinch
of that to make their bread. We modern bakers need help since we don't do
it every day.

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The best flour to use is "soft wheat" which is called "pastry flour" or "cake
flour" today in the US. If you want to try using Irish flour, may I
suggest Odlums.

In 1845, about the time that soda bread baking was taking off in Ireland,
William Odlum opened a four mill in Portlaoise and his descendants expanded the
business over the years until 1988 when it was purchased by a corporation that
continues production today. They produce not only the white and wheat
flours, but for the modern Irish family, a soda bread mix flour and brown bread
mix flour that only needs water added to create a soda bread dough.

The latter mixes are similar to what I create using Saco Cultured buttermilk,
flour, baking soda, and salt to create my own "add water" mix for camping
trips.

If you want to try using Odlums flour, you can purchase it by clicking on this link. Your purchase helps keep this web
site up and running and you will be baking with real Irish flour. for what
we are attempting to create here, avoid the self-Raising flour and not that
"cream flour" means just regular white flour. No baking soda or baking
powder added to it.

Check out the Dutch Oven Link for more cooking hints.

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Brown Bread
3 cups (12 oz) of
wheat flour
1 cup
(4 oz) of white flour (do not use self-rising as it already contains baking
powder and salt)
14 ounces of buttermilk (pour in a bit at a time until the dough is
moist)
1 teaspoon of salt
1 1/2 teaspoon of bicarbonate of soda. (baking soda)
2 ounces of butter if you want to deviate a bit.
Method:
Preheat the oven to 425 F. degrees. Lightly grease and flour
a cake pan. In a large bowl sieve and combine all the dry ingredients. Rub
in the butter until the flour is crumbly.
Add the buttermilk to form a sticky dough. Place on floured surface and
lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top
of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the
bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped to show it is
done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to
keep the bread moist.
Let cool and you are ready to have a buttered slice with a nice cup of tea or
coffee.
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White Soda Bread
4 cups (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of buttermilk

Method:
Preheat the oven to 425 F.
degrees. Lightly crease and flour a cake pan.
In a large bowl sieve and combine all the dry ingredients.
Add the buttermilk to form a sticky dough. Place on floured surface and
lightly knead (too much allows the gas to escape)
Shape into a round flat shape in a round cake pan and cut a cross in the top
of the dough.
Cover the pan with another pan and bake for 30 minutes (this simulates the
bastible pot). Remove cover and bake for an additional 15 minutes.
The bottom of the bread will have a hollow sound when tapped so show it is
done.
Cover the bread in a tea towel and lightly sprinkle water on the cloth to
keep the bread moist.
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One of my favorite Irish cookbooks is by Monica Sheridan, the Julia Child of
Irish Television, called "The Art of Irish Cooking" published in 1965. It
has been long out-of-print but if you get a chance to grab a copy, do
so. She talks about traditional cooking without any of the "spicing up"
that we see in modern interpretations of Irish baking although she does
experiment a bit with recipes. Here is her recipe for "Brown Bread" (note
from Samantha~if any one finds this I would love to get it)
4 cups Stone Ground Whole wheat flour
2 cups White flour
1 1/2 tsp Baking soda
1 1/2 tsp Salt
2 cups Buttermilk
Preparation:
Mix the whole wheat flour thoroughly with the white flour,
salt, and baking
soda.
Make a well in the center and gradually mix in the liquid. Stir with a wooden
spoon. You may need less, or more liquid - it depends on the absorbent quality
of the flour.
The dough should be soft but manageable. Knead the dough into a ball in the
mixing bowl with your floured hands. Put on a lightly floured baking sheet and
with the palm of your hand flatten out in a circle 1 1/2 inches thick.
With a knife dipped in flour, make a cross through the center of the bread so
that it will easily break into quarters when it is baked. Bake at 425 degrees
for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If
the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the
loaf standing upright until it is cool. The bread should not be cut until it has
set - about 6 hours after it comes out of the oven. (personally, I can't
wait 6 hours to eat fresh soda bread

http://www.sodabread.info/index.htm

Samantha

Cranberry Upside-Down Cake

2009-12-05T11:58:00.000-08:00

This is a perfect dessert for those who love cranberries and even for those that aren't too keen of them!

Not very hard to make and beautiful to serve.

2 T. - Butter, melted

1/2 c. - Brown sugar

1/4 c. Pecans, chopped and toasted

1 (12 oz. pk) - Fresh Cranberries

1 1/3 c. - Flour

1 1/2 t. - Baking powder

1/8 t. - Salt

3/4 c. - Sugar

3 T. - Butter, softened

2 lg. egg yolks

1 1/2 t. - Vanilla extract

1/2 c. - Milk

2 lg egg whites

Preheat oven 350. Coat 8x8" pan with cooking spray. Pour melted butter into pan then evenly sprinkle brown sugar over butter. Bake for 2 minutes. Remove from oven, top with pecans then cranberries.

In a small bowl combine flour, baking powder and salt with a whisk. Place sugar and butter in a large bowl, beat with a mixer until well blended. Add egg yolks, one at a time, beat well after each addition. Stir in vanilla. Add flour mix and milk alternately. Start with flour and end with flour. Mix after each addition.

In a separate bowl (small) beat egg whites until stiff peaks are formed. Be sure to clean and dry beater before doing the egg whites. Fold into batter. Spread batter over cranberries evenly. Bake at 350 for 45 min. or until toothpick comes out clean.

Cool on wire rake for 5 min. Loosen edges of cake with knife. Place a plate upside down on top of cake. Then turn cake with plate on top over with the plate on the table, tap on bottom of cake pan to drop on to the plate.

Serves 9

Train Wreck

2009-12-02T11:51:00.000-08:00

Need something simple for a last minute appetizer? Try this one out!

1 (8 oz. pk) Cream Cheese

1 (8-16 oz.) chunky salsa

1 c. chopped, cooked shrimp

Crackers of choice

Place cream cheese on a serving plate. Take salsa mixed with shrimp and pour over cream cheese.

Place a serving knife on the plate and your ready to serve!

chocolate Heaven Cream Pie

2009-10-31T21:03:00.000-07:00

Chocolate Heaven Cream Pie

¼ c Dutch-Processed Cocoa

3 Tbsp cornstarch

2/3 c granulated sugar

2 Tbsp butter

1 Tbsp vanilla extract

4 ounces semi-sweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

¼ tsp salt

3 cups milk

2 eggs

Topping:

1 c heavy whipping cream

1 tsp vanilla extract

2 Tbsp granulated sugar

Chocolate shavings or cocoa powder1 prebaked pie shell

In a medium-heavy gauge saucepan mix together the cocoa, cornstarch, sugar, salt, and milk. Over medium heat bring mixture to a full boil. Remove from the heat. Add ¼ cup of the hot cocoa mixture to eggs, mix together, and add back into the saucepan. Cook until mixture returns to a boil, stirring constantly. Remove from the heat and add the chopped chocolates, butter, and vanilla. Whisk until smooth. Pour the mixture through a strainer. Pour into the prepared pie shell and cover with plastic wrap to prevent a skin from forming. Refrigerate.Whip the cream with the sugar and vanilla. Spoon over the cooled chocolate filling. Sprinkle the chocolate shavings or cocoa over the whipped cream.

Makes 1 9-inch pie.

http://faithfulnessfarm.blogspot.com/2009/10/chocolate-heaven-pie-tools-of-pie-trade.html

I just got this off a blog I found. It looks so good. :)

Samantha

Soft Pretzels

2009-10-11T21:13:00.000-07:00

Soft Pretzels

1 1/2 cup warm water
1 pkg yeast (or 1 Tb)
1 Tb sugar
1 tsp salt
4 cups flour

Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned.

*Soft pretzels just aren't the same the next day. They are still good but not as soft and fresh tasting. I'll tell you a secret though... brush them with melted butter, sprinkle on Parmesan cheese, and toss them under the broiler for a minute and you have a delicious cheesy pretzel snack! Yum!!

I got this recipe off of this blog. Nice recipe blog.

http://sisterscafe.blogspot.com/

Samantha

Hot Winter Drinks

2009-10-11T21:06:00.000-07:00

I got this off a blog I know. It sounds really good so I thought I would share.

Warm Cinnamon-Orange Cider

1/2 bottle (64-ounce size) apple cider
2 cups orange juice
2 tablespoons red cinnamon candies
1 1/2 teaspoons whole allspice
1 tablespoon plus 1 1/2 teaspoons honey

or you can try:

The Hot Spiced Cider Recipe

6 cups apple cider
1/2 teaspoon whole cloves
1/4 teaspoon ground nutmeg
3 cinnamon sticks

Samantha

Pumpkin Spice SugarCookies~

2009-10-05T22:08:00.000-07:00

I have not try it yet, but it sound's really good. If any dose try it, let me know how it turns out and I will do the same.
2-3/4 c. flour
1t baking soda
1c butter, softened
1-1/2c powdered sugar
2t pumpkin pie spice
1t vanilla
1 egg

Combine flour and baking soda; set aside. Blend butter and powdered sugar together; add pumpkin pie spice, vanilla and egg. Mix in flour mixture. Cover dough and refrigerate for 2 hours. Roll out and cut into desired shapes or drop them with a regular cookie dropper and flatten them a little with a cup. Bake at 350 for 8 minutes. Makes about 2 dozen~

Samantha

The Best Pie Crust in the World!

2009-08-23T19:34:00.000-07:00

Perfect Pie Crust Recipe

Ingredients

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 to 8 Tbsp ice water

Method

1 Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5 Add filling to the pie.

6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

I have found this recipe to be the best out there! It is simple and easy and tastes wonderful!

Enjoy!

~Sarah Beth

Berry Smoothies

2009-07-13T15:15:00.000-07:00

1/2 - 1 cup milk
1 cup mixed frozen berries
1 cup plain yogurt
1-2 scoops vanilla icecream

Put all the ingredients in a blender, milk first. Blend until the berries are in tiny bits, and the whole thing is mixed thoroughly. You can blend it, then turn the blender down to the stir option to let the stuff on top settle down to the bottom, then blend again to blend up what was on top before.

-Carrie

P.S. This is my dad's recipe.

Carrot Puddin'

2009-07-11T14:09:00.000-07:00

I know that sounds really weired but it is like a very good bread pudding. I got it out of this cute book called, 'The Giant Carrot: (By) Barry Root'

Combine and blend until smooth:

1 cup peeled and grated carrots
1/2 cup milk
2 whole eggs
1/2 tsp nutmeg (I used a lot more then that)
1/2 tsp cinnamon (with this one too)
2 tbsp melted butter
1 cup honey (or 1 cup brown sugar + 1/4 cup water)

When smooth, stir in gently:

4 slices bread, cut into cubes
1/4 cup raisins
1/4 cup chopped nuts

Pour into greased baking dish.
Bake for one hour at 350 degree.
Serve hot or cold in coffee cups.
Delicious with ice cream too, or cream cheese icing.

It is pretty good.
Samantha

Chocolate Marquise ( pronounced, mär-ˈkēz)

2009-06-24T14:26:00.000-07:00

For Father's Day I made my Dad three chocolate desserts. This one is my favorite. It is soft and cream, a gentle chocolate flavor and easy to make. Also it would be good with coffee flavor I think but as I have only made it two times I have not tried it that way. And how, here is the recipe.......

7 oz dark/milk chocolate (I used milk both times)
generous 1/3 cup butter
3 egg yolks
1/3 cup powdered sugar
1 tsp (or more :) vanilla extract
1 1/4 cup heavy cream

1: Break the chocolate into pieces (I used chocolate chips) . Place the chocolate and butter in a bowl over a pan of gently simmering water and stir until melted and well combined. Remove from the heat and let cool.

2: Place the egg yolk in a mixing bowl with sugar and whisk until pale and fluffy. Using an electric whisk running on low speed, slowly whisk in the cool chocolate mixture. Stir in the vanilla extract.

3: Whip the cream until just holding its shape. Fold into the chocolate mixture. Spoon into 6 custard pots (as you see in the picture, you do not have to do that), or individual metal molds. Chill the desserts for at least 2 hours.

4: To serve, turn out the desserts onto individual serving dishes. If you have difficulty turning them out, dip the pots or molds into a bowl of warm water for a few seconds (like two.. more it is WAY to soft) to help the marquise to slid out. Serve with chocolate-dipped fruit and dust with cocoa. Or server in dish, and not have any side.

Samantha

Mother's Day at the Holston's Home

2009-05-15T20:59:00.000-07:00

Hello Everyone!

We Holston children prepared gluten-free waffles for our mother and topped the waffles with fresh strawberries and whipped cream!

The waffles were a first time try for anything gluten-free in our home. So here is a gluten-free waffle recipe for you all:

Gluten-free Waffles

1 c of brown rice or rice flour
1 tspn of sugar
1 1/2 c of buttermilk or regular milk
1/4 c of oil
2 tspn of baking powder
1 tspn of salt
2 eggs
1/4 c of tapioca flour
1/2 c of potato starch
Directions:
Start whisking everything together
If it's to runny then add more flour but if you have it to thick then add a little more milk.
After you have found the right consistancy then pour it into the waffle iron and have your breakfast.....That is after you top them with berries and whipped cream!

Thank you Mothers! I hope you had a wonderful Mother's Day!

~Sarah Holston

Mothers Day

2009-05-05T16:52:00.000-07:00

Here is an idea...as everyone seem to have no ideas as to what to put on this blog.
The idea is: What are you making your mom for Mothers Day?
The whole meal, dessert, special breakfast, and lunch. All the recipes, and pictures if you can.
And I would very much like it if everyone did it.
I will put mine on here the day after Mothers Day, with pictures. Let's see if any of you can get your's on here first. :) :P :-D
Samantha

Potato Patties

2009-04-27T18:03:00.000-07:00

Instructions:

-Rinse, peel, and grate potatoes

-Mix potatoes with chopped ham, and eggs

-Form into patties*

-Grill in butter

For amounts, use these ratios:

1 potato for every 2 people

1 cup chopped ham for every 2 potatoes

1 egg for every 2 potatoes

*Also, you can spread the mixture out thinly on the griddle, and grill like hash browns. (See picture below.)

~Carilyn

Easy Decadent Truffles

2009-04-16T11:29:00.000-07:00

Photo by: Pammy

Photo by: MySweetCreati

Photo by: Miss Wendy

Photo by: little biscuits

Photo by: Esther

Photo by: dessert1st

Photo by: Colleenk

Photo by: Clumpy Dumpy

Photo by: chibi chef

Photo by: Amanda

Rated: 4 1/2
Submitted By: jmackinnell
Prep Time: 1 Hour
Ready In: 1 Hour
Servings: 60

"Insanely easy, but oh so rich! Recipe makes a large amount but you can vary
flavorings and coatings to make several different varieties."

Ingredients:

1 (8 oz) package cream cheese,
softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

Directions:

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.

This is a wonderful recipe. All the pictures are to help give you some ideas as to the differant thing you can do with this recipe.

Samantha

"Mounds" Candy Bars

2009-04-09T19:48:00.000-07:00

We tried these out this last week and enjoyed them! They're gluten free, dairy free, and in a way sugar free as well! If you are on a diet or want to have healthier eating habits, yet still enjoy a dessert or two this would be one to put on the list.

Coconut mixture:

1 1/3 c. unsweetened coconut flakes

1/2 c. coconut oil (melt)

1/4 c. honey (heated) or agave

1 tsp. almond extract

36 almonds, left whole

In a 12 compartment muffin pan (preferably metal) and put 3 almonds in each compartment.

Melt the coconut oil and honey (or agave) over low heat until just melted. Whisk to combine. Add almond extract and coconut flakes.

Divide coconut mixture evenly over almonds in muffin tins. Place muffin pan in freezer on a flat surface and freeze until hard. (about 30 min.)

Chocolate mixture:

3/4 cocoa powder (not dutch cocoa)

scant 1/4 c. honey (heated) or agave

1 c. coconut oil (melt)

1 Tbl. vanilla extract

Combine ingredients in a small sauce pan, placing sauce pan over larger sauce pan with 1/2 c. water in it. Heat until everything is melted. Remove from heat and whisk briskly.

Remove frozen coconut mixture from freezer and divide chocolate mixture over it. (about 2 Tbl. per muffin tin)

Put back in freezer until hard (about 30 min.). When hard take a butter knife and slide down on one side of a muffin tin. Any leftovers can be put in back in freezer.

World's Best Scones! From Scotland to the Savoy to the U.S.

2009-04-07T20:53:00.000-07:00

Frist Photo by:marhans (Idon't know who that is
what the site said)
Sencond and third by:

Droodog (same as before)

Submitted By: FRIENDLYFOOD

Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Servings: 8

"My grandmother is Scottish and her family made GREAT scones.... In search of
the best scone recipe in the world I have adapted their recipe with my own
touches and with the famous scone recipe from the world renowned Savoy hotel in
London. I now believe I have adapted the BEST SCONE RECIPE IN THE WORLD!"

Ingredients:
1 3/4 cups all-purpose flour
4 teaspoons baking powder
1/4 cup white sugar
1/8 teaspoon salt
5 tablespoons unsalted butter
1/2 cup dried currants or raisins
1/2 cup milk
1/4 cup sour cream
1 egg
1 tablespoon milk

Directions:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
3. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes.
4. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.

I am planning to do this one soon also (I know that is a lot of 'planning' recipes one here but I thought not only would some of you like it but I don't really have any were alse to put them), only I will us plani yougurt and not sour cream.I will let you know how it turns out.

Samantha

Maple Bars (Doughnuts)

2009-04-05T15:06:00.000-07:00

"Maple Bars (Doughnuts) Recipe #141514
I grew up with
these oh so good bar doughnuts and didn't realize till recently that they are
somewhat of a northwestern phenomenon. I actually halved the origional recipe
because it was so huge, so it does double. Don't use to much flour because it
will make the dough tough. If you are feeling really decadent (they are already
deepfried after all) I like to fill them with bavarian cream filling which I get
at our Cash and Carry restaurant supply store, or you can make it yourself. "

by homegirl 1 hour 1 hour prep 1 batch

2 tablespoons yeast
1/2 cup warm water
6 tablespoons margarine
1 cup milk (scalded)
1 cup cold water
1 teaspoon salt
1/2 cup sugar
3 eggs
6-7 cups flour
oil (for frying)
Maple frosting
4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

In a bowl place yeast and 1/2 water, to activate.
Place butter, salt, and sugar in hot scalded milk, then add cold water.
Mix well and add eggs to this.
When it is cool enough place in mixer with yeast mixture.
Add flour 1 c at a time till soft but workable dough.
Roll out on lightly floured surface into a rectangle about 1/4-1/2 inch thick.
Cut into recangular bars about 2-3 inches by5-6 inches.
Let rise till doubled.
Heat oil to 350 and fry till browned on both sides.
Drain on paper towels and when cool fill with bavarian cream if desired and frost.
Frosting:.
Place all ingrediants in a medium bowl and mix with a hand blender till smooth.
I frost mine as I eat them because if you let the frosting sit it will start to slide off the doughnut.
The number you will get is determined by how big you cut them.

I am planning on trying this recipe with in the next couple days. My dad got Bavarian Creme, and wanted me to make some doughnuts with it. I will let you all know how it turned out.

Samantha
Got it off of this site: http://www.recipezaar.com

Cooking Tips

2009-04-04T13:31:00.000-07:00

Here are some handy hints that may be useful to you when you cook.

If you are measuring out a dry ingredient, using a tablespoon or teaspoon, put each scoop in a different place in the bowl. That way, if you get distracted and lose count of how many you already did, a glance into the bowl will tell you how many you've already measured out.
Use a mug for melting butter in the microwave. Then you have a nice cool handle to hold onto, plus it’s the perfect size for melting up to about 1 stick of butter!
Twist a twisty tie through the hole in the measuring cup and bend over the side of the bowl when setting the cup in the batter so that the measuring cup handle will not fall into the batter.

~Carilyn

Chocolate Chip Cookies

2009-04-04T11:39:00.000-07:00

Original Nestle Toll House

Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

DIRECTIONS

1. PREHEAT oven to 375 degrees F.
2. 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 morsels and nuts. Drop by rounded tablespoon onto un-greased 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.

Spaghetti Sauce

2009-04-03T15:24:00.000-07:00

Here is a spaghetti sauce that I made by adding two recipes we like into one we have, so far, like more. If you try it tell me what you think. Also this is a double batch for our family so it is really big.

1 1/2 cup tomato past
3 2/3 cup tomato sauce
7 cups diced tomato's
3 onions
3 LB Hamburger
12 tsp garlic powder
4 Tbsp Basil
2 Tbsp Rosemary(powdered)
2 1/2 Tbsp Marjoram
2 1/2 Tbsp Oregano
2 Tbsp Thyme
2 Tbsp Olive Oil
1/2 cup finely chopped celery (optional)
2 tsp sugar
4 Tbsp salt
1 1/2 Tbsp pepper
2 Tbsp Sage

Get the hamburger cooking. Mix Tomato past with all the spices,onions and celery. When the meat is about half way done, add the the past mixture. Finish cooking meat then pour in to a large sauce pan. Add tomato sauce and diced tomato's. Cook until is as hot as you want.

As a side note, I don't really us the tomato sauce, I get the really big cans of diced tomato's, measure out how much sauce I need the put it in a blender and it works just fine.

Samantha

Sweet Yogurt Scones

2009-03-31T22:08:00.001-07:00

Sweet Yogurt Scones
Makes:12 scones
Prep: 20 minutes Bake: 11 minutes Cool: 5 minutes Stand: 5 minutes

Ingredients
2 cup all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup margarine or butter
2 beaten egg
2/3 cup plain yogurt or dairy sour cream
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Directions:

1. In a large bowl stir together the flour, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
2. In a small mixing bowl stir together the eggs and yogurt or sour cream. Add the yogurt mixture all at once to the dry ingredients. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 8 to 10 strokes or until dough begins to hold together. Pat or lightly roll dough into a 6-inch circle. Using a sharp knife, cut into 12 wedges.
4. In a small bowl stir together the 2 teaspoon sugar and cinnamon. Sprinkle sugar mixture over the wedges. Place wedges 1 inch apart on an ungreased baking sheet. Bake in a 425 degree F for 11 to 13 minutes or until golden. Remove from baking sheet and cool for 5 minutes on a wire rack. Serve warm.

Makes 12 scones.

Orange and Raisin Scones: Prepare Sweet Yogurt Scones as directed above, except stir in 1/2 cup raisins and 1 teaspoon orange peel into the dry ingredients and substitute orange yogurt for the plain yogurt or sour cream.

I made this for Valentines day. The are very good and not hard to make. (You can get up in the morning and make them and not feed your family at 9.) Make sure to watch your time because it is very easy to over cook them. Oh, and they are best with Raspberry jelly/jam on them. MMMM.

Samantha

2009-03-30T14:00:00.000-07:00

Never mind about the theme is did not work the way I wanted it to so it is a free for all on any thing you want to add.

Samantha

Pancakes/Waffles

2009-03-28T18:22:00.000-07:00

Here is the only Pancake/Waffle recipe we use.

7 cups flour
4 Tbsp baking powder
8 Tbsp sugar
2 tsp salt
---------------------
6 eggs
2 cups butter
6 cups milk

Mix dry ingredients
Melt butter
Mix 3 cups milk with 3 eggs in bowl or glass measuring cup.
Add milk/egg mixture to dry ingredients
Mix 2 or 3 strokes
Add melted butter
Mix just enough to get all the dry,wet
Let sit for 5 minute
Mix other 3 cups milk with the other 3 eggs
Add other milk/egg mixture to pancake mix
Stir until no longer stiff
Then cook and eat.

I know it is a funny whey of mixing it but it makes it a little more fluffy as far as I have been able to tell. I have only made it this way 2 times.

Samantha

Buttermilk Biscuts

2009-03-28T16:15:00.000-07:00

These biscuts are really good with scrambled eggs for the main dish. The biscuts are also really good with sausage or bacon gravy or jam to go on top. Yum, yum! :) Posted by Stephanie

Ingredients:

1/4 c. sugar
3 c. flour
2 Tbs. baking powder
1 tsp. salt
1 stick butter
1/2 c. milk
1/2 c. buttermilk
1/3 c. sour cream

Mix dry ingredients. Cut in butter. Mix in the rest of the ingredients. Put on a floured board and roll out. Cut out with a glass.

Oven Temp: 450 degrees
Bake Time: 10 min.

~ Stephanie

Whole Wheat Bread

2009-03-28T09:05:00.000-07:00

(6 loafs)

This recipe was created by Rachael Roth (now Mrs. McMahan). I have altered very little of it.

Preheat oven to 350.

6 cups Hot Water (not too hot to touch.)

¾ cup Canola oil

2/3 cup Honey

Generous tbsp. Salt

½ tsp. Dough Enhancer (has many vitamins in it)*

2-½ tbsp. Lecithin granules**

Heaping ¼ cup gluten flour*

Mix together in heavy duty mixing bowl (Bosch with dough hook). Then add…

5 heaping cups hard white Wheat, freshly ground

Mix. Then add…(Keep in order)

2 heaping tbsp. Yeast

About 4 cups hard white Wheat, freshly ground

Start mixing it again. Mix for 8-10 minutes. While mixing, slowly add more flour until dough pulls away from sides of bowl.

When you think it is done oil your hands and pull out a handful of dough. Slowly pull it apart. You’ll know it’s done when it doesn’t break apart right away. (If it does put it back in the bowl and mix for a minute add a little more flour if needed.) Sides of Bowl should be clean of dough.

Use cooking spray to lightly grease 8x4 inch bread pans (even if the pans are non-stick pans). Also spray a part of your counter top.

Place dough on oiled counter and divide into 6 equal lumps. Take one lump at a time and gently spread into a small rectangle. Then start to roll from one short end to the other, rolling tightly and tucking in the ends as you go.

When each one is done place it seam side down in to a pan. Cover and let rise in a warm draft free place for 30 minutes or till it has almost tripled in size. Bake on middle rake in the oven for 25-30 minutes. You can check it (only after 20-25 minutes are up) by putting a tempter gage into the middle of a loaf. If it reaches about 180-185 degrees then they’re done. Remove bread immediately from the pans and place on wire racks to cool. Don’t cut bread for at least 5 minutes.

*Dough Enhancer can be bought at Pleasant Hill Grain

** Lecithin granules can be bought at Fredmyer in the health food department

*** Vital Wheat Gluten Can be bought at Pleasant Hill Grain

Bread

2009-03-27T21:43:00.000-07:00

Here is the recipe I use all the time.

3 cups hot water
2/3 cups olive oil
2/3 cups honey (or 1/2 cup water + 1/2 cup sugar)
2 eggs
4 tsp salt
5 cups flour
3 Tbsp yeast
2 tsp gluten
5 to 6 cups flour

Mix together water, oil, honey (or sugar), eggs, and salt.
Add flour.
Then yeast and gluten.
Last of all add the rest of the flour.
Turn your mixer on high and mix for 24 minutes.
Roll out and put in bread pans
Let rise, in pans, for about an hour
Then cook at 350
For 30 minutes.

Samantha

Bread

2009-03-27T14:33:00.000-07:00

Bread
(I have put instructions for stirring it by hand or using a mixer.)

2 TBS yeast
3 TBS sugar
2 3/4 c. warm water
---stir, let sit 10 min.

Add: 3 c. flour
4 TBS melted butter
2 tsp. salt
---If you're using a mixer: mix 2 minutes on low level
If you're stirring by hand: stir 200 times
---Slowly add flour up to five more cups, [switch to dough hook (if using a mixer) when it gets thick].

---Once thick: Mixer: Knead with dough hook 5 min.
By hand: knead for 10 minutes
---Let rise 1 hour (covered)

---Punch down dough. Grease two 1.5 quart loaf pans, seperate the dough into 2 equal chunks, and place one chunk of dough into each pan. Cover; let rise 30 min. (*Note: now is a good time to turn on the oven to let it have enough time to preheat.)

---Bake @ 350 degrees F. for 30 minutes

~Carilyn

A little this and a little that.....

2009-03-27T13:18:00.000-07:00

OK all here is your first theme to work with...........

Bread!!

For the most part we want all the every day bread recipe, but also any other bread that you have made and like.

Please put your name both at the end of you post but also as a label (so have already been added, look at them for example).

Also I would like if each of you went and added one favorite (for each thing) to the profile (you do not have to) but make sure you add your name to it. I will add an example tomorrow.

Samantha

Golden Sugar Cookies by Sarah H.

2009-03-27T10:19:00.000-07:00

Hello, here is a delicious recipe that I have from my Great aunt, Eleanor Homer.

Golden Sugar Cookies

1 tsp of baking soda
1 C of butter
2 1/2 C of Flour
1/2 tsp vanilla
1 tsp of cream of tartar
2 C sugar
1/2 tsp salt
3 egg yolks
Oven temperature 350

Cream butter and add sugar. Mix well. Add egg yolks and mix.
Combine dry ingredients and add to creamed mixture.

Make small balls with dough (a heaping tablespoon each). Put onto ungreased cookie sheet. Bake for 10-15 minutes.

MAKES 3 DOZEN

Enjoy!

Ambrosia Salad

2009-03-25T13:27:00.000-07:00

From the back of: Bob’s Red Mill – Unsweetened flaked Coconut

1 (16 oz.) cottage cheese

1 sm. Pkg. Orange Gelatin (dry)

1 sm. Can crushed pineapple, drained

1 sm. Can mandarin oranges, (drained)

1 cup Bob’s Red Mill Flaked Coconut

½ cup chopped pecans

1 (8 oz.) whipped topping

Sprinkle gelatin over cottage cheese. Stir.

Add pineapple, oranges, coconut, and nuts.

Mix thoroughly, then add whipped topping.

And chill.

Chocolate Peanut Butter Fudge

2009-03-21T21:56:00.000-07:00

I have never made this recipe but it looks good.

Chocolate Peanut Butter Fudge

Ingredients

3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter

DIRECTIONS
1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.

Posted by: Sarah Frees
Recipe by: all-recipe

Great Coffee cookies

2009-03-21T21:51:00.000-07:00

This is a great recipe.
We added the coffee but you can make it regular for the kids.

Ingredients:

(PART 1)
2cups unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

(PART 2)
2 1/2 cups old-fashioned oatmeal
4 oz (4 Hershey bars) milk chocolate in broken pieces

(PART 3)
2 sticks unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs

(PART 4)
2 cups (12oz) semisweet choco-chips
(1 cup crunched walnuts)

Preheat oven to 375 degrees.Add all of PART 1 together in bowl and add together.Grab the coffee grinder and Cut or break the milk choco into pieces and add it to the oatmeal (PART 2). Grind until the oatmeal and choco are almost powdered. Add to flour bowl.In large bowl, with an electric mixer, beat soften butter then add PART 3 one ingredient at a time. Then add the dry ingredients slowly, making sure you scrape the bowl. Clean the mixer pieces then Add PART 4 and mix with your hands. Make small round balls out of your batter and place on cookie sheet. Put in oven for 9 minutes. After 9 min check and maybe give one more minute. YOU WANT TO TAKE THE COOKIES OUT EARLY because they WILL keep cooking even when you pull them out and these cookies NEED to still be very soft. Let them sit for a minute then put then onto a paper towel. IF YOU OVERCOOK the cookies they are great to dip in coffee.

Other Additions:
(these are things you can add to make the cookies different)
-Subsitute mint milk choco chips in PART 2
-Add chopped mint leaves
-Put a cherry in the center of each cookie before they enter the oven
-Add two-three tablespoons of dry coffee grounds
-Use different kinds of choco chips
-Add 1/2 cherry extract and 1/2 vanilla extract
-Add 1 tsp nutmeg
-Add 2 tsp cinnamon
-add whatever you think would taste good!! :)

Remember that you get to have fun!!

I Hope You Enjoy!!

Posted by: Sarah Frees
Recipe By: Crista Nice

Salmon Cassarole

2009-03-21T21:41:00.000-07:00

Ingredients:

2 Tbsp butter
2 Tbsp all-purpose flour
6 Tbsp ketchup
1 cup milk
2 cans (14 3/4 ounces) salmon*
6 cups mashed potatoes**
2 cups shredded cheddar cheese

Directions: In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepare mashed potatoes. Spoon half into a greased 9" by 13" baking dish. Top w/salmon mixture, remaining potatoes, and cheese. Bake, uncovered at 375 degrees for 15 to 20 minutes or until heated through and cheese is melted.

*I use 4 cans Kirkland Signiture salmon (from Costco), which are about 7 oz. each, and are already deboned.

**I usually start the potatoes before starting the salmon mixture so that they are ready at about the same time.

Enjoy!

Note: I got this recipe from Taste of Home, and my family loves this dish.

~Stephanie

P.S. A good website to get recipes from is http://www.allrecipes.com/

Chinese Pepper Steak

2009-03-21T21:38:00.000-07:00

Hello Everyone! Here is a wonderful recipe that has been handed down from generation to generation.

I hope you like it!

Chinese Pepper steak

2 pounds of Steak cut into thin strips
2 packages of onion Soup with
4 CUPS of water
1/2-3/4 C of water
2 T of cornstarch
3 Medium sized cans of Chopped Tomatoes
4 t of Soy Sauce
2 Large Green Peppers cut into strips

Brown steak in pan (with oil if necessary). Drain fat. Add soup, water, tomatoes, soy sauce, and green pepper. Add salt and pepper to taste. Cook over low heat 30 min or until meat is tender. Stir occasionally. Mix cornstarch and 2 T of water until smooth, gradually stir into sauce. Cook until thickened. serve over rice.

Makes 8 servings.

Sauce can be cooked in a slow cooker.

ENJOY!

-Sarah H.

Spaghetti Sauce

2009-03-21T21:36:00.000-07:00

This is probably the only spaghetti sauce I have ever made from scratch, and it is very good. Also, you do not have to let it simmer for hours. :)

Spaghetti Sauce

2 lbs. hamburger
2 (16 oz.) cans tomato sauce
1 TBS olive oil
3 TBS brown sugar
2 TBS dried minced onions
½ tsp. dried oregano
¼ tsp. garlic powder

Cook the hamburger first, then add the rest of the ingredients.
~Carilyn

White Chocolate and Raspberry Cookies

2009-03-21T21:27:00.000-07:00

White Chocolate and Raspberry Cookies

Ingredients:

8 ounces white baking bar
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening

1Directions:
1. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 ounces of chopped white baking bar.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

4. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm. Makes about 48.

5. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze plain cookies for up to 3 months. Thaw, then top cookies with jam and drizzle with melted white baking bar mixture.
I made this on Valentines day and there were very good and not that hard to make.
Samantha