Ingredients:
1/2 c. margarine
1/2 c. sugar
1/2 c. molasses
1 egg yolk
2 c. flour
1/2 t. salt
1/2 t. baking powder
1/2 t. baking soda
1/2 t. ground cinnamon
1 t. ground cloves
1 t. ginger
1/2 t. ground nutmeg
Directions:
1. Cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Blend into the molasses mixture until smooth. Cover, chill for at least one hour.
2. Preheat oven to 350 degrees. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
Source: allrecipes.com
Notes: I chilled my dough for over an hour but it was still quite sticky so I worked in quite a bit of flour as I rolled it out. Even with the extra flour, the cookies still turned out very soft and delicious.
Saturday, December 10, 2011
Tuesday, November 22, 2011
Basic Rolls (Orange Rolls, Cinnamon Rolls)
Ingredients:
6 eggs, beaten
1 C. sugar
1 C. oil
2 tsp. salt
2 C. hot tap water
10-12 C. flour
2 T. dry yeast dissolved in ½ C. very warm water
Instructions:
Dissolve yeast in water and let sit and proof for about 20 minutes before you start making the dough. It should raise and be foamy. Beat eggs, sugar, oil, salt and water in mixer. Add about half of the flour and the yeast mixture. Add remaining flour. Dough will be very soft. Knead for 2 minutes. Let raise in a large bowl for 1 ½ to 3 hours. Punch down and refrigerate over night or for a few hours. Form rolls and let raise 2-4 hours. Bake at 400 degrees. Bake rolls for 5-7 minutes until golden brown. Bake sweet rolls for about 10 minutes.
This dough is good for sweet rolls, pizza, bread sticks or rolls.
Orange rolls: 1 stick butter, the zest of 1 orange and sugar to make a thick paste.
Sweet rolls: sugar and cinnamon, mixed together.
Source:
Marilyn Hoggan
6 eggs, beaten
1 C. sugar
1 C. oil
2 tsp. salt
2 C. hot tap water
10-12 C. flour
2 T. dry yeast dissolved in ½ C. very warm water
Instructions:
Dissolve yeast in water and let sit and proof for about 20 minutes before you start making the dough. It should raise and be foamy. Beat eggs, sugar, oil, salt and water in mixer. Add about half of the flour and the yeast mixture. Add remaining flour. Dough will be very soft. Knead for 2 minutes. Let raise in a large bowl for 1 ½ to 3 hours. Punch down and refrigerate over night or for a few hours. Form rolls and let raise 2-4 hours. Bake at 400 degrees. Bake rolls for 5-7 minutes until golden brown. Bake sweet rolls for about 10 minutes.
This dough is good for sweet rolls, pizza, bread sticks or rolls.
Orange rolls: 1 stick butter, the zest of 1 orange and sugar to make a thick paste.
Sweet rolls: sugar and cinnamon, mixed together.
Source:
Marilyn Hoggan
Hootenanny Pancakes
We called these "German Pancakes" growing up, but my kids like the name "Hootenanny Pancakes" that comes from the recipe book we have.
Ingredients:
6 eggs
1 cup flour
1 cup milk
1/2 t. salt
1/2 c. butter*
Instructions:
Beat together eggs, flour, milk, and salt for 5 minutes. Meanwhile, ehat oven to 425 degrees. Place butter in a 9 X 13 glass baking dush. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up the sides of the pan. Cut into slices and top with powdered sugar and fresh strawberries, or maple syrup.
Notes:
*I rarely use this much butter, I usually use about half this much--about 1/4 cup.
Source:
Ivory Family Favorite Recipes
Ingredients:
6 eggs
1 cup flour
1 cup milk
1/2 t. salt
1/2 c. butter*
Instructions:
Beat together eggs, flour, milk, and salt for 5 minutes. Meanwhile, ehat oven to 425 degrees. Place butter in a 9 X 13 glass baking dush. Put in hot oven just long enough to melt butter. Remove and pour beaten egg mixture into hot butter. Bake at 425 degrees for 20 minutes. Pancake will "grow" up the sides of the pan. Cut into slices and top with powdered sugar and fresh strawberries, or maple syrup.
Notes:
*I rarely use this much butter, I usually use about half this much--about 1/4 cup.
Source:
Ivory Family Favorite Recipes
Sunday, September 25, 2011
Banana Bread
Ingredients
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Source
All Recipes
Notes
I didn't have sour cream one time and so I substituted yogurt, and that worked great, too!
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
Directions
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Source
All Recipes
Notes
I didn't have sour cream one time and so I substituted yogurt, and that worked great, too!
Amish White Bread
Ingredients
2 cups warm water
2/3 c white sugar
1 1/2 T active dry yeast
1 1/2 t salt
1/4 c vegetable oil
6 cups bread flour
Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix in flour one cup at a time. Knead dough until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9X5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees for 30 minutes.
Source
All Recipes
Notes
I didn't have bread flour, but I did add a little gluten to regular flour and it turned out great.
2 cups warm water
2/3 c white sugar
1 1/2 T active dry yeast
1 1/2 t salt
1/4 c vegetable oil
6 cups bread flour
Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into yeast. Mix in flour one cup at a time. Knead dough until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves and place into two well-oiled 9X5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees for 30 minutes.
Source
All Recipes
Notes
I didn't have bread flour, but I did add a little gluten to regular flour and it turned out great.
Friday, April 15, 2011
Cauliflower Mac and Cheese
Ingredients:
1 package whole wheat pasta
1. olive oil
1 T. all-purpose flour
1/2 c. milk
1/2 c. cauliflower puree
1 c. shredded Cheddar cheese
1 c. shredded Mozzarella cheese
1/2 t. salt
1/8 t. paprika
1/8 t. pepper
Instructions:
1. Steam cauliflower about 15 minutes and then puree in a blender for about 2 minutes. Add a little water if needed for a smooth, creamy texture.
2. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions until al dente. Drain in a colander.
3. While the pasta is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constatnly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the cauliflower puree, cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Source:
Jessica LeBaron
Notes:
The cheese sauce is so yummy, and a healthier alternative to our other cheese sauce that we also like to serve over vegetables and baked potatoes.
1 package whole wheat pasta
1. olive oil
1 T. all-purpose flour
1/2 c. milk
1/2 c. cauliflower puree
1 c. shredded Cheddar cheese
1 c. shredded Mozzarella cheese
1/2 t. salt
1/8 t. paprika
1/8 t. pepper
Instructions:
1. Steam cauliflower about 15 minutes and then puree in a blender for about 2 minutes. Add a little water if needed for a smooth, creamy texture.
2. Bring a large pot of salted water to a boil, add the pasta and cook according to package directions until al dente. Drain in a colander.
3. While the pasta is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constatnly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.
3. Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the cauliflower puree, cheese, and seasonings, and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.
Source:
Jessica LeBaron
Notes:
The cheese sauce is so yummy, and a healthier alternative to our other cheese sauce that we also like to serve over vegetables and baked potatoes.
Wednesday, April 13, 2011
Lettuce Wraps
Every time I've made lettuce wraps, I've been missing this or that ingredient or I've been combining a few different recipes and so they always turn out slightly different. But here is a basic recipe that can be added upon:
Ingredients:
1 lb. chicken
2-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1/2 t. crushed red pepper flakes
1 bunch green onions
1 c. shredded carrots
1/4 c. soy sauce
3 T. honey (squeezed out about 3 times around the pan)
1 head iceburg lettuce
salt
pepper
Instructions:
1. Season chicken with salt and pepper and stiryfry until mostly cooked through. Remove from pan and shred with a fork.
2. Put shredded chicken back in the pan and add remaining ingredients. Stir-fry until it reaches desired doneness (usually only needs 5 minutes or so). Add honey and soy sauce last to form a glaze.
4. Serve wrapped in lettuce
Alternate versions/expansions:
I've also used hoisin sauce, Asian sesame oil, or water chestnuts for a more authentic taste. I've sometimes omitted the carrots or had to use dry ginger or refrigerated ginger when I didn't have fresh ginger on hand. I've used regular onions instead of green onions. I've done these with chicken or beef. When I didn't have enough honey once I added a little corn syrup and brown sugar. These can easily be adapted as desired for your taste!
Source:
Jessica Lebaron (basic recipe)
All Recipes.com--Asian Lettuce Wraps
Ingredients:
1 lb. chicken
2-inch piece of fresh ginger, peeled and minced
4 large garlic cloves, minced
1/2 t. crushed red pepper flakes
1 bunch green onions
1 c. shredded carrots
1/4 c. soy sauce
3 T. honey (squeezed out about 3 times around the pan)
1 head iceburg lettuce
salt
pepper
Instructions:
1. Season chicken with salt and pepper and stiryfry until mostly cooked through. Remove from pan and shred with a fork.
2. Put shredded chicken back in the pan and add remaining ingredients. Stir-fry until it reaches desired doneness (usually only needs 5 minutes or so). Add honey and soy sauce last to form a glaze.
4. Serve wrapped in lettuce
Alternate versions/expansions:
I've also used hoisin sauce, Asian sesame oil, or water chestnuts for a more authentic taste. I've sometimes omitted the carrots or had to use dry ginger or refrigerated ginger when I didn't have fresh ginger on hand. I've used regular onions instead of green onions. I've done these with chicken or beef. When I didn't have enough honey once I added a little corn syrup and brown sugar. These can easily be adapted as desired for your taste!
Source:
Jessica Lebaron (basic recipe)
All Recipes.com--Asian Lettuce Wraps
Homemade Pizza (another dough recipe)
Ingredients (dough):
1 T yeast
1 t. white sugar
1 c. warm water
2 1/2 c . flour
2 T. olive oil
1 t. salt
Instructions:
1. Preheat oven to 450 degrees. in a mixer, dissolve yeast and sugar in warm wat er. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt, and oil. Beat with dough hook until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or rollinto a round. Transfer crust to a lightly greased pizza pan or pizza stone sprinkled with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes until golden brown. Let baked pizza cool for 5 minutes before serving.
Source:
Jessica Lebaron
Notes: This is only slightly different from my other pizza dough recipe... but it is still another great choice. Here are a some suggested pizza toppings--
BBQ Chicken Pizza: BBQ Chicken (we often use leftovers, red onions, bbq sauce--instead of marinar sauce, mozzarella cheese, cilantro (sprinkle chopped cilantro on after cooking).
Hawaiian Pizza: ham, pineapple chunks, mozzarella cheese, marinara sauce
Pepperoni Pizza: pepperoni, mozzarella cheese, marinara sauce
1 T yeast
1 t. white sugar
1 c. warm water
2 1/2 c . flour
2 T. olive oil
1 t. salt
Instructions:
1. Preheat oven to 450 degrees. in a mixer, dissolve yeast and sugar in warm wat er. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt, and oil. Beat with dough hook until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or rollinto a round. Transfer crust to a lightly greased pizza pan or pizza stone sprinkled with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes until golden brown. Let baked pizza cool for 5 minutes before serving.
Source:
Jessica Lebaron
Notes: This is only slightly different from my other pizza dough recipe... but it is still another great choice. Here are a some suggested pizza toppings--
BBQ Chicken Pizza: BBQ Chicken (we often use leftovers, red onions, bbq sauce--instead of marinar sauce, mozzarella cheese, cilantro (sprinkle chopped cilantro on after cooking).
Hawaiian Pizza: ham, pineapple chunks, mozzarella cheese, marinara sauce
Pepperoni Pizza: pepperoni, mozzarella cheese, marinara sauce
Barbecue Sauce
Ingredients:
1 clove garlic, minced
1/4 c. vinegar
1 T. brown sugar
1 t. paprika
2 T. Worcestershire sauce
1/2 c. ketchup
1 t. salt
1 t. prepared mustard
1/4 t. black pepper
Instructions:
Stir all ingredients together until well-mixed. Serve with chicken, beef, or whatever else you like to eat with barbecue sauce!
Source: Fix it and Forget it Recipes for Entertaining
Notes: This sauce came from a recipe for a barbecued chuck steak (just add 1 1/2 lb boneless chuck steak to the sauce, cut into one-inch strips and cook on low for 3-5 hours), but I use the sauce recipe any time I need barbecue sauce I don't have a ready-made bottle in my fridge.
1 clove garlic, minced
1/4 c. vinegar
1 T. brown sugar
1 t. paprika
2 T. Worcestershire sauce
1/2 c. ketchup
1 t. salt
1 t. prepared mustard
1/4 t. black pepper
Instructions:
Stir all ingredients together until well-mixed. Serve with chicken, beef, or whatever else you like to eat with barbecue sauce!
Source: Fix it and Forget it Recipes for Entertaining
Notes: This sauce came from a recipe for a barbecued chuck steak (just add 1 1/2 lb boneless chuck steak to the sauce, cut into one-inch strips and cook on low for 3-5 hours), but I use the sauce recipe any time I need barbecue sauce I don't have a ready-made bottle in my fridge.
Turkey Burgers
Ingredients:
3/4 lb ground turkey
1/3 cup Monterey Jack cheese
2 scallions or green onions, chopped
1 tablespoon ketchup
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Instructions:
Mix all ingredients and form into patties.
Grill until it reaches desired doneness.
Serve on buns with tomatoes, lettuce, and whatever other toppings you like.
Source:
Weight Watchers
Notes:
I don't always have green onions or Monterey Jack cheese on hand, but these taste good with any kind of cheese or onions. So much more moist and tasty than plain turkey burgers.
3/4 lb ground turkey
1/3 cup Monterey Jack cheese
2 scallions or green onions, chopped
1 tablespoon ketchup
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Instructions:
Mix all ingredients and form into patties.
Grill until it reaches desired doneness.
Serve on buns with tomatoes, lettuce, and whatever other toppings you like.
Source:
Weight Watchers
Notes:
I don't always have green onions or Monterey Jack cheese on hand, but these taste good with any kind of cheese or onions. So much more moist and tasty than plain turkey burgers.
Monday, March 28, 2011
Crockpot Corned Beef
Ingredients:
Corned Beef Brisket +seasoning packet
Garlic
Salt
Pepper
Apple juice
Water
Instructions:
Fill bottom of crockpot with about 1" of apple juice & water.
Put corned beef brisket in crockpot.
Top with seasoning packet that it came with, along with garlic, salt, and pepper to taste.
Cook on low for about 5 hours.
Notes:
This was our St. Patty's Day meal. Most people serve this with the traditional cabbage. We are not cabbage lovers, so we just did the corned beef and served over mashed potatoes, with green vegetables & Irish soda bread on the side :)
Corned Beef Brisket +seasoning packet
Garlic
Salt
Pepper
Apple juice
Water
Instructions:
Fill bottom of crockpot with about 1" of apple juice & water.
Put corned beef brisket in crockpot.
Top with seasoning packet that it came with, along with garlic, salt, and pepper to taste.
Cook on low for about 5 hours.
Notes:
This was our St. Patty's Day meal. Most people serve this with the traditional cabbage. We are not cabbage lovers, so we just did the corned beef and served over mashed potatoes, with green vegetables & Irish soda bread on the side :)
Saturday, February 19, 2011
Basic Pizza Dough
Ingredients:
1 1/2 c. flour
1/3 t. salt
1 t. yeast (easy blend)
1 T olive oil
up to 2/3 c. hot water
Instructions:
Sift together flour and salt. Stir in easy-blend dried yeast. Make a well in the center and add olive oil, with enough hand-hot water to make a soft, malleable dough. the amount will vary according to the absorbency of the flour, but you should not need more than 2/3 c. Turn the dough on to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Return it the clean bowl. Cover with clear film and leave in a warm place for about an hour, until the dough has doubled in bulk. Knock back the dough, turn it to a lightly floured surface and knead again for 2-3 minutes. Roll out and use as desired, pushing up teh dough edges to make a rim before adding the topping.
Varation #1: Deep-pan pizza dough: Increast he amount of flour to 2 cups and the salt to 1/2 t. Use 2 T oil, but do not increase the amount of yeast.
Variation #2: Wholemeal Pizza Dough: Use half wholemeal and half strong white flour. Add more water, if necessary.
Variation #3: Food processer dough: Process the flour, salt, and yeat briefly in a food processor. With the motor running, add the liquid until the dough forms a soft ball. Rest for 2 minutes, then process for 1 minute to knead the dough. Put the dough in a bowl and cover and prove as for basic pizza dough above.
Source:
Pasta & Pizza Prego! Delicious and Authentic Italian Recipes.
Notes:
I accidentally added too much yeast (1 T instead of 1 t.), but the dough still tasted great. You don't necessarily have to let it rise for a full hour. It depends on how quickly it rises and how fluffy you like your crust. We top this with homemade pasta sauce and mozzarella and whatever else we have on hand that sounds good.
1 1/2 c. flour
1/3 t. salt
1 t. yeast (easy blend)
1 T olive oil
up to 2/3 c. hot water
Instructions:
Sift together flour and salt. Stir in easy-blend dried yeast. Make a well in the center and add olive oil, with enough hand-hot water to make a soft, malleable dough. the amount will vary according to the absorbency of the flour, but you should not need more than 2/3 c. Turn the dough on to a lightly floured surface and knead for about 10 minutes, until smooth and elastic. Return it the clean bowl. Cover with clear film and leave in a warm place for about an hour, until the dough has doubled in bulk. Knock back the dough, turn it to a lightly floured surface and knead again for 2-3 minutes. Roll out and use as desired, pushing up teh dough edges to make a rim before adding the topping.
Varation #1: Deep-pan pizza dough: Increast he amount of flour to 2 cups and the salt to 1/2 t. Use 2 T oil, but do not increase the amount of yeast.
Variation #2: Wholemeal Pizza Dough: Use half wholemeal and half strong white flour. Add more water, if necessary.
Variation #3: Food processer dough: Process the flour, salt, and yeat briefly in a food processor. With the motor running, add the liquid until the dough forms a soft ball. Rest for 2 minutes, then process for 1 minute to knead the dough. Put the dough in a bowl and cover and prove as for basic pizza dough above.
Source:
Pasta & Pizza Prego! Delicious and Authentic Italian Recipes.
Notes:
I accidentally added too much yeast (1 T instead of 1 t.), but the dough still tasted great. You don't necessarily have to let it rise for a full hour. It depends on how quickly it rises and how fluffy you like your crust. We top this with homemade pasta sauce and mozzarella and whatever else we have on hand that sounds good.
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