*These rolls are delicious with either all white flour or half white/half wheat. This dough is used in the cinnamon rolls & orange rolls posted earlier today. Original recipe, titled Refrigerator Rolls, contributed by Mrs. Lloyd Nix to the 25th Anniversary Edition of Cotton Country Cooking. Enjoy!
Yeast Rolls
1 C water
1/2 C butter (1 stick)
1/2 C shortening
3/4 C sugar
1 1/2 tsp salt
1 C warm water (105-115 degrees)
2 packages dry yeast
2 eggs, slightly beaten
6 C all purpose flour
Boil 1 cup water in saucepan. Set off stove. Add butter & shortening; stir until melted. Add sugar & salt. Cool to lukewarm.
In large bowl, put 1 cup warm water. Sprinkle yeast over & stir to dissolve.
Add butter-sugar-shortening mixture & eggs to dissolved yeast. Add 6 cups flour or enough to make a thick dough, & mix thoroughly. Cover & put in refrigerator overnight.
About 2-2.5 hours before serving rolls, turn dough out on floured surface, roll to desired thickness, cut & shape. (For Parker House rolls, roll dough to a thickness of about 1/3 to 1/4 inch, cut with round biscuit cutter & fold in half.) Place on greased pan. Let rise about 1.5-2 hours. Bake at 400 degrees for 12-15 minutes until well browned. (Mine only take 11 minutes.)
Once cooled, you can toss these into large freezer bags & then take out as many as you need later. They'll reheat nicely in just a few minutes in a 350 degree oven.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Monday, May 13, 2013
Yummy to My Tummy: Cinnamon Rolls & Orange Rolls
*These are a Chamblee family favorite & are so nice to keep in the freezer. You can pull out as many as you need & just microwave for a few seconds. Delicious! These require homemade yeast roll dough, which I thought I had posted before but apparently haven't. I'll add that next! Original recipe contributed by Mrs. Lloyd Nix to the 25th Anniversary Edition of Cotton Country Cooking.
Cinnamon Rolls
1/2 recipe of yeast roll dough
1 stick butter, softened
1/2 C sugar
3 tsp cinnamon
2 C powdered sugar
3-4 T milk
1-2 tsp more cinnamon
Turn half recipe of yeast roll dough out onto a well-floured surface. Split dough in half again. Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp cinnamon. Spread half of this mixture over each rectangle. Roll up each rectangle of dough like a jellyroll, beginning with the long side. Slice each roll into about 18 slices. (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot. Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, milk & 1-2 tsp cinnamon. Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.
Orange Rolls
1/2 recipe of yeast roll dough
1 stick butter, softened
1/2 C sugar
3 tsp grated orange rind
2 C powdered sugar
3-4 T orange juice
1-2 tsp more grated orange rind
(Same process as cinnamon rolls)
Turn half recipe of yeast roll dough out onto a well-floured surface. Split dough in half again. Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp orange rind. Spread half of this mixture over each rectangle. Roll up each rectangle of dough like a jellyroll, beginning with the long side. Slice each roll into about 18 slices. (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot. Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, orange juice & 1-2 tsp orange rind. Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.
Cinnamon Rolls
1/2 recipe of yeast roll dough
1 stick butter, softened
1/2 C sugar
3 tsp cinnamon
2 C powdered sugar
3-4 T milk
1-2 tsp more cinnamon
Turn half recipe of yeast roll dough out onto a well-floured surface. Split dough in half again. Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp cinnamon. Spread half of this mixture over each rectangle. Roll up each rectangle of dough like a jellyroll, beginning with the long side. Slice each roll into about 18 slices. (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot. Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, milk & 1-2 tsp cinnamon. Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.
Orange Rolls
1/2 recipe of yeast roll dough
1 stick butter, softened
1/2 C sugar
3 tsp grated orange rind
2 C powdered sugar
3-4 T orange juice
1-2 tsp more grated orange rind
(Same process as cinnamon rolls)
Turn half recipe of yeast roll dough out onto a well-floured surface. Split dough in half again. Knead each portion & roll into a 12x8 inch rectangle.
Stir together softened butter, sugar & 3 tsp orange rind. Spread half of this mixture over each rectangle. Roll up each rectangle of dough like a jellyroll, beginning with the long side. Slice each roll into about 18 slices. (I prefer placing the long rolls on a cutting board in the freezer for a few minutes before slicing with a bread knife for easier slicing.)
Place each slice into a paper muffin cup in muffin pans or glass pyrex dishes.
Let rolls rise for about 1.5-2 hours in a warm spot. Bake at 375 degrees for 10-15 minutes, until lightly browned.
Combine powdered sugar, orange juice & 1-2 tsp orange rind. Drizzle over warm rolls to glaze.
Serve immediately, or place in large freezer bags when rolls are completely cool.
Tuesday, May 1, 2012
Yummy to My Tummy: Shredded Beef Tacos
*Thanks so much to my dear friend, Jodi, for sharing this recipe! We used the meat to make soft tacos with corn tortillas, but it would be equally great substituted for ground beef in other Mexican dishes. The flavor was very good but also wasn't too spicy for my kids. Best of all, it's easy!
Shredded Beef Tacos
1 (3-4 lb) beef chuck roast
1 can of beef broth
1 recipe of taco seasoning (from allrecipes.com)
Place roast in crock pot. Pour beef broth over meat, then sprinkle taco seasoning generously on top. Cook on low 6-8 hours. Shred with two forks, then serve in corn tortillas with assorted toppings.
Taco Seasoning
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
Mix all spices & store any unused portion in an airtight container.
Shredded Beef Tacos
1 (3-4 lb) beef chuck roast
1 can of beef broth
1 recipe of taco seasoning (from allrecipes.com)
Place roast in crock pot. Pour beef broth over meat, then sprinkle taco seasoning generously on top. Cook on low 6-8 hours. Shred with two forks, then serve in corn tortillas with assorted toppings.
Taco Seasoning
1 T chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp black pepper
Mix all spices & store any unused portion in an airtight container.
Sunday, February 5, 2012
Yummy to My Tummy: Sour Cream Chicken Enchiladas
This was another dinner success last week from Confessions of a Kitchen Diva. I made a few revisions to the original, which called for dipping each tortilla in sauce before filling it & then folding it to completely encase the filling. I also used a 7-oz can of green chilies instead of the smaller one, at Justin's request. Just a warning: the leftovers were too soggy for my liking, even when reheated in the oven. Halve the recipe for a smaller crowd or invite someone to join you for dinner. I think it's my favorite chicken enchilada recipe yet!
Sour Cream Chicken Enchiladas
2 T butter
1 medium onion, chopped (1 C)
1/2 C chopped green bell pepper
2 C chopped, cooked chicken
1 can (4 oz) chopped green chilies
3 T butter
1/4 C all-purpose flour
1/2 tsp coriander
3/4 tsp salt
2 1/2 C chicken broth
1 C sour cream
1 1/2 C shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas
Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet. Saute onion & bell pepper until limp. Remove from skillet & combine with chicken. Add green chilies. Set aside.
In the same skillet, melt 3 tablespoons butter; blend in flour, coriander & salt. Cook over medium-high heat 1 minute, stirring constantly. Slowly stir in chicken broth; bring to a boil & cook until thick & bubbly, stirring constantly. Remove from heat & stir in sour cream & 3/4 cup cheese. Stir 1 cup of the sauce into the chicken mixture.
Spoon chicken mixture into tortillas, roll up & place in a lightly greased 9x13-inch baking dish. Pour remaining sauce over tortillas. Cover pan with aluminum foil & bake 20 minutes. Remove foil, sprinkle with remaining cheese & return to oven for 5 additional minutes or until cheese is melted.
Sour Cream Chicken Enchiladas
2 T butter
1 medium onion, chopped (1 C)
1/2 C chopped green bell pepper
2 C chopped, cooked chicken
1 can (4 oz) chopped green chilies
3 T butter
1/4 C all-purpose flour
1/2 tsp coriander
3/4 tsp salt
2 1/2 C chicken broth
1 C sour cream
1 1/2 C shredded Monterey Jack cheese, divided
12 (6-inch) flour tortillas
Preheat oven to 350 degrees. Melt 2 tablespoons butter in a large skillet. Saute onion & bell pepper until limp. Remove from skillet & combine with chicken. Add green chilies. Set aside.
In the same skillet, melt 3 tablespoons butter; blend in flour, coriander & salt. Cook over medium-high heat 1 minute, stirring constantly. Slowly stir in chicken broth; bring to a boil & cook until thick & bubbly, stirring constantly. Remove from heat & stir in sour cream & 3/4 cup cheese. Stir 1 cup of the sauce into the chicken mixture.
Spoon chicken mixture into tortillas, roll up & place in a lightly greased 9x13-inch baking dish. Pour remaining sauce over tortillas. Cover pan with aluminum foil & bake 20 minutes. Remove foil, sprinkle with remaining cheese & return to oven for 5 additional minutes or until cheese is melted.
Wednesday, February 1, 2012
Yummy to My Tummy: Thai Peanut Chicken
This recipe from Confessions of a Kitchen Diva was a little variation from our norm, but it may have to become a regular. Super easy & delicious!
Thai Peanut Chicken
2 T olive oil
2 skinless, boneless chicken breasts, sliced into 1/2 inch pieces
1 large green bell pepper, cut into 1/4 inch slices
3/4 C chicken broth
1/4 C chunky peanut butter
1 T soy sauce (I used low sodium)
1 1/2 tsp lemon pepper seasoning
3 C cooked rice
Heat olive oil in a large nonstick skillet over medium-high heat. Working in batches, cook chicken until no longer pink, about 4-6 minutes. Remove chicken to a separate dish & set aside.
Add bell pepper to the pan (adding an additional tablespoon of olive oil if necessary) and cook 3-4 minutes until limp.
In a small bowl, whisk together broth, peanut butter, soy sauce & lemon pepper. Stir into the skillet with the cooked pepper. Bring to a boil; reduce heat, add chicken & stir together until well coated. Serve over cooked rice.
Thai Peanut Chicken
2 T olive oil
2 skinless, boneless chicken breasts, sliced into 1/2 inch pieces
1 large green bell pepper, cut into 1/4 inch slices
3/4 C chicken broth
1/4 C chunky peanut butter
1 T soy sauce (I used low sodium)
1 1/2 tsp lemon pepper seasoning
3 C cooked rice
Heat olive oil in a large nonstick skillet over medium-high heat. Working in batches, cook chicken until no longer pink, about 4-6 minutes. Remove chicken to a separate dish & set aside.
Add bell pepper to the pan (adding an additional tablespoon of olive oil if necessary) and cook 3-4 minutes until limp.
In a small bowl, whisk together broth, peanut butter, soy sauce & lemon pepper. Stir into the skillet with the cooked pepper. Bring to a boil; reduce heat, add chicken & stir together until well coated. Serve over cooked rice.
Thursday, September 29, 2011
Yummy to My Tummy: Lemon Icebox Pie
*This is Justin's favorite pie. His mom shared the recipe with me when we got married, & it's always a crowd pleaser! My two kitchen assistants helped me whip one up for Daddy last week.
Lemon Icebox Pie
1 sleeve of graham crackers
6 T butter, melted
1/4 C sugar
1 can sweetened condensed milk
1/2 C fresh squeezed lemon juice
1 tsp grated lemon rind
2 egg yolks
Place graham crackers in a plastic bag, seal & crush with a rolling pin or the flat side of a meat tenderizer.
Mix cracker crumbs, butter & sugar. Press into a greased pie plate. Bake for eight minutes at 350 degrees. Cool completely.
Combine condensed milk, lemon juice, lemon rind & egg yolks.
Pour into cooled graham crust. Cover & refrigerate several hours. Top with cool whip & serve.
Monday, August 8, 2011
Yummy to My Tummy: Chicken Elegante
*I've made this recipe from Confessions of a Kitchen Diva a couple of times & just love it. It makes my mushroom-loving husband happy!
Chicken Elegante
6 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
2 T butter or margarine
1 small onion, diced (1/2 C)
1 clove garlic, crushed
1 pkg (8 oz) mushrooms, sliced
1/2 C dry white wine
1 can (10 oz) cream of chicken soup
1 C sour cream
2 T chopped green onion tops
Pound chicken between 2 sheets of plastic wrap until 1/2-inch even thickness. Season with salt & pepper.
Heat a large skillet over medium-high heat & melt butter. Add chicken breasts & brown all over. Remove chicken to a 9x13-inch baking dish that has been lightly greased or coated with nonstick cooking spray.
Add onion to the same skillet & saute until clear & limp. Stir in garlic & cook for an additional minute, being careful not to burn. Add mushrooms & cook until mushrooms release their liquid. Add wine & stir, scraping the bottom of the pan to release any browned bits. Remove pan from heat & stir in soup & sour cream until mixed thoroughly.
Pour sauce mixture over chicken. Cover with aluminum foil & bake at 350 degrees 20-30 minutes until sauce is bubbly & chicken is done. Sprinkle with chopped onions & serve over rice.
Chicken Elegante
6 boneless, skinless chicken breasts
1 tsp salt
1/2 tsp pepper
2 T butter or margarine
1 small onion, diced (1/2 C)
1 clove garlic, crushed
1 pkg (8 oz) mushrooms, sliced
1/2 C dry white wine
1 can (10 oz) cream of chicken soup
1 C sour cream
2 T chopped green onion tops
Pound chicken between 2 sheets of plastic wrap until 1/2-inch even thickness. Season with salt & pepper.
Heat a large skillet over medium-high heat & melt butter. Add chicken breasts & brown all over. Remove chicken to a 9x13-inch baking dish that has been lightly greased or coated with nonstick cooking spray.
Add onion to the same skillet & saute until clear & limp. Stir in garlic & cook for an additional minute, being careful not to burn. Add mushrooms & cook until mushrooms release their liquid. Add wine & stir, scraping the bottom of the pan to release any browned bits. Remove pan from heat & stir in soup & sour cream until mixed thoroughly.
Pour sauce mixture over chicken. Cover with aluminum foil & bake at 350 degrees 20-30 minutes until sauce is bubbly & chicken is done. Sprinkle with chopped onions & serve over rice.
Tuesday, July 5, 2011
Yummy to My Tummy: Sizzling Flounder
*This delicious fish, from the March 2010 issue of Southern Living, was dinner tonight, along with Carmelized Green Beans. (Thanks, Rachel!) It was a crowd pleaser & was really easy. I used frozen flounder fillets that had the skin removed & were pretty thin, so I cooked it a couple of minutes less than directed. Enjoy!
Sizzling Flounder
1/4 C grated Parmesan cheese
1 tsp paprika
4 (6-oz) flounder fillets
3/4 tsp salt
1/4 tsp pepper
1/2 C butter
2 T fresh lemon juice
Place one oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese & paprika. Season fish with salt & pepper.
Preheat oven to 450 degrees. Heat butter in a broiler-safe 9x13 baking dish in oven 8 minutes or until butter is melted & beginning to brown. Place fish in hot butter, skin sides up.
Bake at 450 degrees on middle oven rack 10 minutes. Carefully flip fish, basting with pan juices. Sprinkle with lemon juice & Parmesan mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.
Broil fish on oven rack 5 inches from heat 2-3 minutes or until bubbly & golden brown.
Sizzling Flounder
1/4 C grated Parmesan cheese
1 tsp paprika
4 (6-oz) flounder fillets
3/4 tsp salt
1/4 tsp pepper
1/2 C butter
2 T fresh lemon juice
Place one oven rack 5 inches from heat; place a second rack in middle of oven. Combine Parmesan cheese & paprika. Season fish with salt & pepper.
Preheat oven to 450 degrees. Heat butter in a broiler-safe 9x13 baking dish in oven 8 minutes or until butter is melted & beginning to brown. Place fish in hot butter, skin sides up.
Bake at 450 degrees on middle oven rack 10 minutes. Carefully flip fish, basting with pan juices. Sprinkle with lemon juice & Parmesan mixture. Bake 5 more minutes or just until fish flakes with a fork. Remove from oven; increase oven temperature to broil.
Broil fish on oven rack 5 inches from heat 2-3 minutes or until bubbly & golden brown.
Thursday, February 10, 2011
Yummy to My Tummy: Alice's Buttermilk Biscuits
This recipe comes from the Apples of Gold mentoring program at our church. Alice, one of the mentors, is an amazing cook, so anything of hers is always awesome! These biscuits are easy & oh, so good. We had breakfast for dinner on Sunday night, including biscuits, sausage balls, scrambled eggs & fruit. The kids were so thrilled with our menu that we may have to make a habit of it.
Alice's Buttermilk Biscuits
2 C sifted all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
5 T shortening
1 C buttermilk
Combine flour, baking powder, salt & baking soda; cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add buttermilk all at once & stir until dough follows spoon around bowl. Turn out on floured surface & knead only until enough flour is incorporated to make it easy to handle.
Roll out to desired thickness & cut with 2-3 inch biscuit cutter.
Bake on ungreased pan in 450 degree oven for 12-15 minutes.
Eagerly awaiting their food!
3 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
5 T shortening
1 C buttermilk
Combine flour, baking powder, salt & baking soda; cut in shortening with a pastry blender until mixture resembles coarse crumbs. Add buttermilk all at once & stir until dough follows spoon around bowl. Turn out on floured surface & knead only until enough flour is incorporated to make it easy to handle.
Roll out to desired thickness & cut with 2-3 inch biscuit cutter. 
Bake on ungreased pan in 450 degree oven for 12-15 minutes.
Eagerly awaiting their food!
Tuesday, January 18, 2011
Yummy to My Tummy: Ginger Salmon
In an effort to improve the health of our weekly menus & convince my kids to eat fish not in stick form, I tried this super easy recipe that I found in the January 2010 issue of Parents. The frozen salmon fillets also made it economical. After being given an M&M incentive, both kids tried it & agreed it was yummy. Success!
Ginger Salmon
Olive oil spray
1 lb frozen salmon fillets, thawed
2 tsp reduced sodium soy sauce
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil; coat with oil spray. Place salmon, skin side down, on the foil. Mix soy sauce with spices & brush onto salmon. Bake 10 minutes.
Ginger Salmon
Olive oil spray
1 lb frozen salmon fillets, thawed
2 tsp reduced sodium soy sauce
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp ground ginger
1/8 tsp black pepper
Preheat oven to 425 degrees. Line a baking sheet with foil; coat with oil spray. Place salmon, skin side down, on the foil. Mix soy sauce with spices & brush onto salmon. Bake 10 minutes.
Saturday, January 15, 2011
Yummy to My Tummy: Sausage Pinwheels
These are a family favorite with Justin's family & are great for breakfast or as an appetizer. They also freeze & reheat very well. Mine didn't turn out nearly as pretty as Karen's usually do, but perhaps I'll improve with practice. Enjoy!
Sausage Pinwheels
1 lb ground pork sausage (I use the hot kind)
2 8-oz cans crescent rolls
1 8-oz pkg cream cheese, softened
Brown sausage & drain. Stir in cream cheese until well blended. (I found it helped to heat it just a bit.)
Form 1 large rectangle with each can of rolls. Spread 1/2 of the sausage mixture onto each rectangle. Roll up lengthwise to form a long roll. Slice with a serrated knife into 1/4 inch slices & place on lightly greased cookie sheets. (Chilling the rolls in the freezer for a few minutes before slicing helps to make prettier slices.)
Bake at 350 degrees about 10 minutes or until lightly browned. Makes about 40 pinwheels.
Sausage Pinwheels1 lb ground pork sausage (I use the hot kind)
2 8-oz cans crescent rolls
1 8-oz pkg cream cheese, softened
Brown sausage & drain. Stir in cream cheese until well blended. (I found it helped to heat it just a bit.)
Form 1 large rectangle with each can of rolls. Spread 1/2 of the sausage mixture onto each rectangle. Roll up lengthwise to form a long roll. Slice with a serrated knife into 1/4 inch slices & place on lightly greased cookie sheets. (Chilling the rolls in the freezer for a few minutes before slicing helps to make prettier slices.)
Bake at 350 degrees about 10 minutes or until lightly browned. Makes about 40 pinwheels.
Monday, January 10, 2011
Yummy to My Tummy: Whole Wheat Bread
I've been wanting to try my hand at making wheat bread for a while just because we go through so much of it around here. I'd made rolls & biscuits before, but this was my first try at loaf bread. It's definitely more work than picking up a loaf at Target, but it was fun & now that I've done it once, I think it would go faster the next time. The kids & I had a taste test with grilled cheese sandwiches on Friday, & we all agreed that it was delicious! I sliced one loaf to use right away & froze the other one until we need more. Enjoy!
Whole Wheat Bread
from Cotton Country Cooking, 25th Anniversary Edition
Mrs. A. Julian Harris
1/4 C sugar
1 C warm water (105-115 degrees)
1 pkg dry yeast
2 2/3 C heated milk
1/2 C honey or molasses
1 T salt
2 T margarine, softened
7 C whole wheat flour
Stir sugar into warm water in small bowl & sprinkle yeast over it. Stir until dissolved.
In large mixing bowl, stir together milk, honey or molasses, salt & margarine. When lukewarm, add yeast mixture. Sift in whole wheat flour & stir until well mixed & a stiff dough is formed. It may be necessary to add additional whole wheat flour if dough seems sticky.
Turn out on floured surface & knead well, until smooth & elastic. Place dough in clean bowl, cover with warm damp cloth & let rise for one hour or longer until almost doubled in bulk.
Turn out on floured surface & knead again. Shape into two loaves & place into greased 9x5x3 loaf pans. Cover with warm damp cloth & let rise for an hour or longer until smooth & above edge of pan.
Preheat oven to 450 degrees. Place bread in oven, reduce heat to 350 degrees & bake for one hour & 10 minutes. Cool on wire rack.
Whole Wheat Breadfrom Cotton Country Cooking, 25th Anniversary Edition
Mrs. A. Julian Harris
1/4 C sugar
1 C warm water (105-115 degrees)
1 pkg dry yeast
2 2/3 C heated milk
1/2 C honey or molasses
1 T salt
2 T margarine, softened
7 C whole wheat flour
Stir sugar into warm water in small bowl & sprinkle yeast over it. Stir until dissolved.
In large mixing bowl, stir together milk, honey or molasses, salt & margarine. When lukewarm, add yeast mixture. Sift in whole wheat flour & stir until well mixed & a stiff dough is formed. It may be necessary to add additional whole wheat flour if dough seems sticky.
Turn out on floured surface & knead well, until smooth & elastic. Place dough in clean bowl, cover with warm damp cloth & let rise for one hour or longer until almost doubled in bulk.
Turn out on floured surface & knead again. Shape into two loaves & place into greased 9x5x3 loaf pans. Cover with warm damp cloth & let rise for an hour or longer until smooth & above edge of pan.
Preheat oven to 450 degrees. Place bread in oven, reduce heat to 350 degrees & bake for one hour & 10 minutes. Cool on wire rack.
Monday, December 20, 2010
Yummy to My Tummy: Rolled Ginger Cookies
This recipe, shared with me by my friend Kathy, is an oldie but goodie from the Better Homes & Gardens cookbook. Paired with Anna's icing, they're simply irresistible!
Rolled Ginger Cookies
1 C shortening
1 C sugar
1 egg
1 C molasses
2 T vinegar
5 C sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream shortening & sugar. Beat in egg, molasses & vinegar. Sift together dry ingredients; blend in. Chill 3 hours. Roll dough to desired thickness on lightly floured surface. Cut into shapes. Place 1 inch apart on greased cookie sheet & bake 5-6 minutes at 375 degrees. Cool slightly, remove to rack. Makes about 5 dozen.
Rolled Ginger Cookies
1 C shortening
1 C sugar
1 egg
1 C molasses
2 T vinegar
5 C sifted all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
Cream shortening & sugar. Beat in egg, molasses & vinegar. Sift together dry ingredients; blend in. Chill 3 hours. Roll dough to desired thickness on lightly floured surface. Cut into shapes. Place 1 inch apart on greased cookie sheet & bake 5-6 minutes at 375 degrees. Cool slightly, remove to rack. Makes about 5 dozen.
Thursday, November 4, 2010
Yummy to My Tummy: Tomato-Herb Frittata
This recipe comes from the August 2010 issue of Southern Living . I intended to take a picture of the finished product because it was so pretty, but it was a busy week night & I failed to make that happen. When I made it, I used the tomato-sausage variation that they offered. After some initial skepticism, even the kids ate it. Yummy & easy!
Tomato-Herb Frittata
2 T olive oil
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.
Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.
Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.
Tomato-Sausage variation:
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.
Tomato-Herb Frittata
2 T olive oil
1 garlic clove, minced
1/2 (6 oz) package fresh baby spinach
1 (10 oz) can mild Rotel, drained
1/4 tsp salt
1/4 tsp pepper
12 large eggs, beaten
1/2 C crumbled garlic-and-herb feta cheese
Preheat oven to 350 degrees. Heat oil in a 10-inch (2-inch deep) ovenproof nonstick skillet over medium-high heat.
Add garlic & saute 1 minute. Stir in spinach & cook, stirring constantly, 1 minute or just until spinach begins to wilt.
Add Rotel, salt & pepper; cook, stirring frequently, 2-3 minutes or until spinach is wilted. Add eggs & sprinkle with cheese. Cook 3-5 minutes, gently lifting edges of frittata with a spatula & tilting pan so uncooked portion flows underneath.
Bake at 350 degrees for 12-15 minutes or until set & lightly browned. Remove from oven & let stand 5 minutes before cutting into wedges to serve.
Tomato-Sausage variation:
Brown 1/2 lb ground pork sausage in skillet over medium-high heat, stirring often. Remove from skillet, drain & wipe skillet clean. Proceed with recipe as directed, adding sausage with the Rotel in step 3.
Sunday, October 3, 2010
Yummy to My Tummy: Hot Broccoli Dip
*I got this recipe from a Pampered Chef party years ago, & it remains a favorite. When I made it for small group last week, I had several requests to share, so here it is!
Hot Broccoli Dip
1 C fresh broccoli florets, chopped
2 T onion, chopped
2 T red bell pepper, chopped
1/4 C grated Parmesan cheese
1 garlic clove, pressed
1 C shredded cheddar cheese
1/2 C fat free sour cream
1/2 C fat free mayonnaise
1/8 tsp ground black pepper
Preheat oven to 375 degrees. In a batter bowl, mix all ingredients except 2 T of the Parmesan cheese. Spoon into a small baking pan & bake 20-25 minutes or until heated through. Sprinkle with remaining 2 T Parmesan. Serve with pita chips.
Hot Broccoli Dip
1 C fresh broccoli florets, chopped
2 T onion, chopped
2 T red bell pepper, chopped
1/4 C grated Parmesan cheese
1 garlic clove, pressed
1 C shredded cheddar cheese
1/2 C fat free sour cream
1/2 C fat free mayonnaise
1/8 tsp ground black pepper
Preheat oven to 375 degrees. In a batter bowl, mix all ingredients except 2 T of the Parmesan cheese. Spoon into a small baking pan & bake 20-25 minutes or until heated through. Sprinkle with remaining 2 T Parmesan. Serve with pita chips.
Tuesday, August 24, 2010
Yummy to My Tummy: Buttermilk Pancakes
Even if you usually make your pancakes from a mix, try these just once & you'll be hooked. I certainly was! Recipe from the January 2010 issue of Southern Living.
Buttermilk Pancakes
1 3/4 C all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
2 large eggs
1/4 C butter, melted
Combine flour & next 4 ingredients in a large bowl. Whisk together buttermilk & eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot griddle or nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles & edges look dry & cooked. Turn & cook 3-4 minutes or until golden brown. Serve immediately with butter & syrup, or keep warm on a baking sheet in a 200 degree oven for up to 30 minutes. Enjoy!
Buttermilk Pancakes
1 3/4 C all-purpose flour
2 tsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 C buttermilk
2 large eggs
1/4 C butter, melted
Combine flour & next 4 ingredients in a large bowl. Whisk together buttermilk & eggs. Gradually stir buttermilk mixture into flour mixture. Gently stir in butter. (Batter will be lumpy.)
Pour about 1/4 cup batter for each pancake onto a hot griddle or nonstick skillet. Cook pancakes 3-4 minutes or until tops are covered with bubbles & edges look dry & cooked. Turn & cook 3-4 minutes or until golden brown. Serve immediately with butter & syrup, or keep warm on a baking sheet in a 200 degree oven for up to 30 minutes. Enjoy!
Tuesday, June 1, 2010
Yummy to My Tummy: Beef Enchiladas
We eat a lot of Mexican food around here, & these enchiladas have been a staple in my repertoire since before J & I were even married. It's almost embarrassing to admit how easy they are when people ask for the recipe, but I'll share this little gem, which is actually from the back of the Old El Paso enchilada sauce can. Ole!
Beef Enchiladas
2 cans red enchilada sauce
1 lb ground beef
about 2 C Mexican style shredded cheese
8 flour tortillas
Brown beef & drain. Combine beef with 1 cup of cheese & 3/4 C of enchilada sauce. Spoon beef mixture into the middle of each tortilla, roll & place seam down in greased baking dish. Pour remaining sauce over enchiladas, then top with cheese. Bake at 375 degrees for 15-20 minutes. Serve immediately. They'll keep in the refrigerator for a couple of days & are best reheated in the oven. Do not freeze.
Beef Enchiladas
2 cans red enchilada sauce
1 lb ground beef
about 2 C Mexican style shredded cheese
8 flour tortillas
Brown beef & drain. Combine beef with 1 cup of cheese & 3/4 C of enchilada sauce. Spoon beef mixture into the middle of each tortilla, roll & place seam down in greased baking dish. Pour remaining sauce over enchiladas, then top with cheese. Bake at 375 degrees for 15-20 minutes. Serve immediately. They'll keep in the refrigerator for a couple of days & are best reheated in the oven. Do not freeze.
Monday, March 29, 2010
Yummy to My Tummy: Fanciful Fruit Pizza
I've been loving our warm spring weather lately (we missed the day of snow), so for small group a couple of weeks ago, I decided to make a fruit pizza. It just seems "summery" to me, plus it's easy & oh, so good. Enjoy!
Fanciful Fruit Pizza
1 recipe Favorite Sugar Cookie dough, or substitute 1 (20 oz) pkg refrigerated dough
1 (8 oz) pkg cream cheese, softened
1/2 C sugar
1/2 tsp vanilla
1/4 C orange marmalade
1 T water
assorted fruit
Heat oven to 350 degrees. With floured fingers, press cookie dough into a large circle on a cookie sheet or stone pan. Bake 12-15 minutes, or until golden brown. Cool completely.
Beat cream cheese, sugar & vanilla until fluffy; spread over cooled cookie crust.
Arrange fruit over cream cheese. In small bowl, combine orange marmalade & water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares to serve.
Fanciful Fruit Pizza
1 recipe Favorite Sugar Cookie dough, or substitute 1 (20 oz) pkg refrigerated dough
1 (8 oz) pkg cream cheese, softened
1/2 C sugar
1/2 tsp vanilla
1/4 C orange marmalade
1 T water
assorted fruit
Heat oven to 350 degrees. With floured fingers, press cookie dough into a large circle on a cookie sheet or stone pan. Bake 12-15 minutes, or until golden brown. Cool completely.
Beat cream cheese, sugar & vanilla until fluffy; spread over cooled cookie crust.
Arrange fruit over cream cheese. In small bowl, combine orange marmalade & water; blend well. Spoon marmalade mixture over fruit. Refrigerate at least 1 hour before serving. Cut into squares to serve.
Thursday, February 11, 2010
Yummy to My Tummy: Chicken Piccata
Today's recipe comes from my favorite cookbook, "Confessions of a Kitchen Diva" by Claudine Destino. For our family, I left out the capers since J is not a fan, but it made me a bit sad because I love capers. J also added that a bit less lemon juice might be an improvement, but he still ate two helpings, so it clearly wasn't a deal breaker. Even Jake & Mal gobbled up this dish. Enjoy!
Chicken Piccata
8 boneless, skinless chicken breasts
2 tsp salt
1/2 tsp pepper
1/3 C all-purpose flour
1 can (14 oz) low-sodium chicken broth
6 T butter or margarine, softened, divided
2 T all-purpose flour
4 T extra virgin olive oil
1 clove garlic, pressed
2/3 C dry white wine
1/2 C lemon juice
1/8 tsp crushed red peppers
2 T capers
1/4 C chopped fresh parsley
Pound chicken breasts between 2 sheets of plastic wrap to 1/4-inch even thickness. Season with salt & pepper. Dredge breasts in 1/3-cup flour, shaking to remove excess. Set aside.
Bring chicken broth to a boil in a small saucepan. Lower heat to medium & simmer until reduced to 1/2 cup.
Stir 2 tablespoons butter with 2 tablespoons flour until smooth. Set aside to use in the sauce later.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken breasts in batches until golden, about 3-4 minutes per side using only as much oil as needed. Transfer chicken to a warmed dish; tent with foil to keep warm.
In the same skillet, saute garlic 1 minute. Add wine, lemon juice & reduced chicken broth & bring to a boil over medium-high heat, scraping up the browned bits in the bottom of the pan. Whisk in butter-flour mixture & continue simmering until sauce thickens slightly, about 2 minutes. Remove from heat & stir in remaining butter, crushed red peppers, capers & parsley. Spoon sauce over chicken & serve immediately.
I served this over angel hair pasta. It's simple enough for a week night but looks & tastes fancy enough for company!
Chicken Piccata
8 boneless, skinless chicken breasts
2 tsp salt
1/2 tsp pepper
1/3 C all-purpose flour
1 can (14 oz) low-sodium chicken broth
6 T butter or margarine, softened, divided
2 T all-purpose flour
4 T extra virgin olive oil
1 clove garlic, pressed
2/3 C dry white wine
1/2 C lemon juice
1/8 tsp crushed red peppers
2 T capers
1/4 C chopped fresh parsley
Pound chicken breasts between 2 sheets of plastic wrap to 1/4-inch even thickness. Season with salt & pepper. Dredge breasts in 1/3-cup flour, shaking to remove excess. Set aside.
Bring chicken broth to a boil in a small saucepan. Lower heat to medium & simmer until reduced to 1/2 cup.
Stir 2 tablespoons butter with 2 tablespoons flour until smooth. Set aside to use in the sauce later.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook chicken breasts in batches until golden, about 3-4 minutes per side using only as much oil as needed. Transfer chicken to a warmed dish; tent with foil to keep warm.
In the same skillet, saute garlic 1 minute. Add wine, lemon juice & reduced chicken broth & bring to a boil over medium-high heat, scraping up the browned bits in the bottom of the pan. Whisk in butter-flour mixture & continue simmering until sauce thickens slightly, about 2 minutes. Remove from heat & stir in remaining butter, crushed red peppers, capers & parsley. Spoon sauce over chicken & serve immediately.
I served this over angel hair pasta. It's simple enough for a week night but looks & tastes fancy enough for company!
Friday, January 29, 2010
Yummy to My Tummy: Sugar Cookies & Icing
Since I've made cookies for a lot of showers & events, I often get asked for the yummy recipe. I take absolutely no credit for how delicious they are since all of my recipes are obtained from other people, but I'm happy to share! This week, I decided to make some snowflake cookies in honor of the reappearance of winter weather here in DFW. These will probably be the only snowflakes we see at our house. Happy baking!
Favorite Sugar Cookies
(This recipe was given to me by my friend Renae at my recipe shower when we got married & is my favorite that I've ever tasted. The only thing I've modified is the amount of flour since 3 cups just left mine too crumbly.)
1 C butter, softened
1/2 C sugar
1 egg, slightly beaten
2 tsp vanilla
2 1/2 C flour
1/2 tsp baking powder
1/2 tsp salt
Cream butter & sugar; add egg & vanilla. Gradually add dry ingredients until well blended. Refrigerate one hour, then roll out & cut into shapes. Bake for 10 minutes at 350 degrees.
Royal Icing
(There are many variations of this icing out there, but I like this one that I found with a random Google search one time. To achieve the smooth surface shown for the snowflakes, thin the icing with small amounts of milk, then dip the cookies face down into the icing.)
3 egg whites, at room temperature
1/2 tsp cream of tartar
1 (16 oz) package powdered sugar
assorted food coloring
Beat egg whites & cream of tartar with an electric mixer at medium speed until foamy; gradually add sugar, mixing well. Beat 5-7 minutes. Tint with desired colors.
Anna's Icing
(This cake icing is my pick when I cover the cookies with a star tip design. It's also great for piping or spreading. My sweet friend Anna is the cookie queen & was generous enough to share this recipe & then teach me how to use it. Be sure to keep it cold so your stars will hold their form.)
2 lb bag powdered sugar
3/4 C shortening
2/3 C whole milk
1 tsp almond extract
2 tsp imitation butter flavoring
dash of salt
assorted food coloring
Mix all ingredients several minutes with an electric mixer. Tint with desired colors.
Favorite Sugar Cookies(This recipe was given to me by my friend Renae at my recipe shower when we got married & is my favorite that I've ever tasted. The only thing I've modified is the amount of flour since 3 cups just left mine too crumbly.)
1 C butter, softened
1/2 C sugar
1 egg, slightly beaten
2 tsp vanilla
2 1/2 C flour
1/2 tsp baking powder
1/2 tsp salt
Cream butter & sugar; add egg & vanilla. Gradually add dry ingredients until well blended. Refrigerate one hour, then roll out & cut into shapes. Bake for 10 minutes at 350 degrees.
Royal Icing
(There are many variations of this icing out there, but I like this one that I found with a random Google search one time. To achieve the smooth surface shown for the snowflakes, thin the icing with small amounts of milk, then dip the cookies face down into the icing.)
3 egg whites, at room temperature
1/2 tsp cream of tartar
1 (16 oz) package powdered sugar
assorted food coloring
Beat egg whites & cream of tartar with an electric mixer at medium speed until foamy; gradually add sugar, mixing well. Beat 5-7 minutes. Tint with desired colors.
Anna's Icing
(This cake icing is my pick when I cover the cookies with a star tip design. It's also great for piping or spreading. My sweet friend Anna is the cookie queen & was generous enough to share this recipe & then teach me how to use it. Be sure to keep it cold so your stars will hold their form.)
2 lb bag powdered sugar
3/4 C shortening
2/3 C whole milk
1 tsp almond extract
2 tsp imitation butter flavoring
dash of salt
assorted food coloring
Mix all ingredients several minutes with an electric mixer. Tint with desired colors.
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