Dissolve:
2 Tbsp yeast in
1/2 cup warm water
In a standing mixer, or big bowl, put:
2 cups hot water
2 Tbsp sugar
1 Tbsp salt
1/3 cup oil
When cooled just enough to not kill yeast:
Add yeast mixture
Add 3 cups flour
Mix well then add:
3 cups flour (yes second 3 cups)
Knead every 10 minutes for 1 hour. Shape into 2 long loafs and place on greased cookie sheets. Let rise. Bake at 400 degrees for 20 minutes.
Recipe: from Judy Rose Homer
Prep Time: 10 min Cook Time: 13 min Total Time: 23 min
2 (8oz) packages refrigerated crescent rolls
1 (16oz) package deli roast beef (sliced thin)
16 slices Provolone cheese
1 (1oz) package Au Jus gravy mix
1. Preheat oven to 375 degrees.
2. Unroll crescent onto a large ungreased cookie sheet.
3. Place a slice of roast beef and a piece of cheese on each crescent. Try not to have overhang.
4. Roll crescents starting from the wide end and ending at the narrow end.
5. Bake for 13 to 15 minutes, until crescents are a golden color.
6. Prepare the Au Jus gravy as directed on packagae.
7. Serve with Au Jus for dipping.
*Notes: If you want a little kick to these crescents, spread a little horseradish sauce on the crescent roll before adding beef and cheese. Great for adults.
Prep Time: 15 min Cook Time: 20 min Total Time: 35 min
Serving: 20 bars
1 cup butter, melted
2 cups white sugar
1/2 cup cocoa powder
1 tsp vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup walnut halves, optional
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Combine all ingredients except walnuts. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
3. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
3 cups Rice Chex cereal
3 cups Corn Chex cereal
3 cups Golden Grahams cereal
1 cup sliced or diced almonds
1 1/2 cups sweetened, shredded coconut
1 cup granulated sugar
1 cup light-corn syrup
3/4 cup butter
1 tsp vanilla extract
1/2 tsp almond extract
1. Put all cereals, almonds, and coconut in a mixing bowl and keep to the side.
2. In a saucepan bring to a boil: sugar, corn syrup, and butter. Once boiled, simmer for 2 minutes (mixture will thicken).
3. Take off heat, add vanilla and almond extracts. Pour over cereal mixture and toss to evenly coat. Be careful, syrup will be very hot!
4. Store in airtight container
whole cooked chicken
2-3 stalks celery, chopped
3 whole green onions, chopped
2 -3 cups grapes, halved
1/2 cu mayonnaise
1/2 cup plain yogurt or sour cream
juice of 1 lemon
1-2 Tbsp brown sugar
Kosher salt to taste
Fresh ground black pepper to taste
small handful of fresh dill, minced
cayenne pepper, to taste
1/2 cup slivered almonds (optional)
Mix together and serve on rolls, croissants or crackers. Perfect for a luncheon.
Recipe: Pioneer Woman
2 eggs
2 cup buttermilk
4 Tbsp vegetable oil
2 cups flour
2 1/2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Combine dry ingredients in a large bowl. Make a well in center of flour mixture, add to it the wet ingredients. Mix quickly and thoroughly. Let sit a moment. Pancakes taste best cooked on a griddle generously coated with butter.
* Substitute buttermilk for 2 cups milk + 2 Tbsp vinegar. Let sit for 5 minutes before adding to pancake mix. (Travis wants these for breakfast every morning!)
Recipe: Whiting family
1 cup butter shortening
2 cups sugar
3 eggs
1 cup sour cream
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
Mix ingredients. Add enough flour to make a soft dough (not too much!) Refridgerate 1 hour and bake at 350 degrees for 5-8 minutes. Yum!
Sugar Cookie Frosting
3/4 bag powdered sugar
1 cap almond flavor
1 cap coconut flavor
milk
Crisco or butter
food coloring of choice
Mix sugar and enough milk to make spreadable. Add large spoonful of Crisco and flavorings.
Recipe: Whiting family
For Chicken
4-6 chicken breasts
1-2 eggs, beaten
Cornstarch (a must)
oil for your frying pan
For sauce
3/4 cup sugar
4 Tbsp ketchup
1/2 cup vinegar
1 Tbsp soy sauce
1/2 tsp garlic powder
Make sauce by combining sugar, ketchup, vinegar, soy sauce and garlic powder. Mix and set aside.
Dip chicken in beaten egg. Roll it in cornstarch. Fry in hot oil until just golden brown. Place chicken in pan and pout the sauce over it. Bake uncovered at 325 degrees for 1 hour turning every 15 minutes. (If you want it to cook faster, raise temp to 400 and cook it for a 1/2 hour). It should not be pink in the center.
Served with potatoes
Recipe: Whiting family
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Servings 4
3 eggs
1 cup flour
1 cup milk
1/2 tsp vanilla
salt
1. Pour a small amount onto hot skillet, pick up skillet and turn to spread batter.
2. Cook to barely brown and turn.
3. Serve as breakfast with jam, spread and roll up sprinkle with powdered sugar.
4. Serve as dessert with fruit and cream.
Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
Serves: 6
2 lb. Russet potatoes
4 oz. flour, as needed
salt, pinch of nutmeg (optional)
1 small egg (2nd egg if needed)
Additional ingredients for filled Knodel
2 lb plums or apricots
cubed sugar
butter
5 oz bread crumbs
brown or regular sugar
cinnamon (optional)
1. Scrub or wash potatoes and boil in salty water in their skins until fork tender.
2. Peel potatoes and press through the potato ricer while still hot. Let cool. Place riced potatoes in a bowl and sprinkle 2/3 of the flour, salt on top, add the whisked egg and stir loosely with a fork.
3. Knead the dough wuickly with your hands, add the remaining flour if necessary (if dough still appears too dry after adding all the flour add the other egg then).
4. Dough should be not too mushy but not too firm either. Make mandarin size dumplings with your hands. Bring water to a boil (covered) in a large and wide pot. Season with salt. Dumplings need space to float in the pot that is why you need a wide pot rather than a tall pot.
5. Remove lid, place dumplings inside, the water should not boil to harshly, just gently.
6. Simmer Knodel for approx. 5-10 minutes until they start floating to the top.
7. Remove one with a slotted spoon and cut in half to check if done.
8. OR: Prepare dough same as above. Roll dough into a long thick 2x2 inch "snail" instead of rolling dough into balls. Cut thin 1/2 inch slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Simmer for 5-10 minutes.
9. Melt butter in a skillet, roast the breadcrumbs until golden, remove the Knodel from the water with a slotted spoon, drain and roll in the melted butter, place on plate and sprinkle with brown sugar and cinnamon (optional)
2 Tbsp extra virgin olive oil
4 cups onions, thinly sliced
1 Tbsp sugar
3 garlic cloves, minced
1 Tbsp caraway seeds, toasted and ground
1 1/2 Tbsp sweet paprika
1 tsp spicy paprika
2 Tbsp minced fresh marjoram leaves
1 tsp minced fresh thyme leaves
1 bay leaf
3 Tbsp tomato paste
2 Tbsp balsamic vinegar
4 cups chicken stock
2 1/2 lbs beef shank, cut into 2 inch cubes
1 tsp salt
1/4 tsp freshly ground black pepper
1. In a large saute pan, heat the olie oil and saute the onions and sugar until caramelized.
2. Add the garlic and caraway seed.
3. Cook for 1 minute
4. Add the sweet an sharp paprika, marjoram, thyme, and bay leaf. Saute another minute, until fragrant.
5. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.
6. Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours , stirring occasionally.
7. Taste and adjust seasoning with salt and pepper. Optional: Serve with Spaetzle, Knodel or Pasta on the side.
8 oz sausage
1 small or 1/2 large white diced onion
1 14 oz can diced tomatoes
2 to 4 oz canned diced jalapenos
8 oz cream cheese
8 oz pepper jack cheese, grated
1/4 cup milk
1/2 tsp paprika
1/2 tsp cumin
Pico de Gallo for garnish, optional
1. In a large frying pan, cook sausage and diced onion together until onion is translucent and sausage is totally cooked through and browned.
2. Over medium to high heat, add remaining ingredients and stir to combine until cream cheese and grated cheese is totally melted through.
3. Serve hot with tortilla chips. Refrigerate any leftovers
