Scald: 1 ¼ c. milk
½ c. butter or margarine
¾ c. sugar
1 t. salt
2 T. Yeast
1 c. warm water
1/3 c. orange juice
2 beaten eggs
1/3 c. canned evaporated milk
6 cups flour
Cool milk mixture until warm. Add yeast that has been dissolved in the warm water. Add all liquid ingredients and then the flour. Mix well. Let stand for 10 min. Pour 1 cup flour on board and knead well. Place in greased bowl and let rise until double. Form rolls and put in pans. Let rise 2 hours. Bake about 20 min. at 350 degrees.
To Freeze unbaked: As soon as you get the rolls in the pan, cover and put in freezer. When the rolls are frozen, you can remove them from the pan, and put in bags or other containers if you need the pan or if freezing them in pans crowds your freezer. When you are ready to use the rolls, remove them from the freezer 4 hours before you want to bake them. Bake same as above. You can double this recipe
Sunday, March 21, 2010
Alaire’s Bread (Recipe given to Donetta October 08)
4 loaves : medium size: glass is best – can use other 6 cups warm water
Take ¼ cup of this water and add: 2 Tablespoons of yeast and ½ teaspoon honey. (This proofs the yeast) Let set about 10 minutes.
While this is setting add to the 5 ¾ cups of warm water:
½ cup oil (dark olive oil)
½ cup honey
1 Tablespoon of sea salt
11-13 cups flour (The amount of flour depends on the humidity level.)
Whole wheat batter should be of dough consistency, but still a little sticky. The dough should start to form a very soft ball. The batter will be a little sticky – but not too gooey.
Put in a large bowl – oil the bowl. Turn once. Let rise until double.
Knead down and let rise again.
Knead again and put into loaves. \
Let rise until about 1” over the top. Use good common sense – and according to size of loaf pan.
Bake in glass pans: 400 for 10-15 minutes (Time depends on your type of oven and sea level)
Then turn down stove to 300 and bake another 45 minutes.
Turn loaves on side on bread board until they are cool enough to pop out – this only takes a few minutes. For everyday use -wrap in towels – don’t bag. Can also let cool completely then bag and freeze.
For whole wheat breads put a small pint filled with a cup of water in back of oven. This creates enough moisture to cook the wheat. If there is more moisture in the oven – bake about 55 minutes. Top will sound hollow when baked.
Bread needs to be baked at a slower temperature for longer periods of time in order to kill the yeast, soften and cook the wheat. Baking time is one reason the store purchased breads are not good for you. They are not baked long enough and can create a yeast infection in the stomach that causes cravings and a bloated stomach over time. Homemade breads have the same danger if not baked long enough.
This bread can be mixed with an electric mixer but mixing time is not given. Use common sense. If you use tin pans – raise the baking temperature by 25 degrees and adjust baking time if necessary.
Take ¼ cup of this water and add: 2 Tablespoons of yeast and ½ teaspoon honey. (This proofs the yeast) Let set about 10 minutes.
While this is setting add to the 5 ¾ cups of warm water:
½ cup oil (dark olive oil)
½ cup honey
1 Tablespoon of sea salt
11-13 cups flour (The amount of flour depends on the humidity level.)
Whole wheat batter should be of dough consistency, but still a little sticky. The dough should start to form a very soft ball. The batter will be a little sticky – but not too gooey.
Put in a large bowl – oil the bowl. Turn once. Let rise until double.
Knead down and let rise again.
Knead again and put into loaves. \
Let rise until about 1” over the top. Use good common sense – and according to size of loaf pan.
Bake in glass pans: 400 for 10-15 minutes (Time depends on your type of oven and sea level)
Then turn down stove to 300 and bake another 45 minutes.
Turn loaves on side on bread board until they are cool enough to pop out – this only takes a few minutes. For everyday use -wrap in towels – don’t bag. Can also let cool completely then bag and freeze.
For whole wheat breads put a small pint filled with a cup of water in back of oven. This creates enough moisture to cook the wheat. If there is more moisture in the oven – bake about 55 minutes. Top will sound hollow when baked.
Bread needs to be baked at a slower temperature for longer periods of time in order to kill the yeast, soften and cook the wheat. Baking time is one reason the store purchased breads are not good for you. They are not baked long enough and can create a yeast infection in the stomach that causes cravings and a bloated stomach over time. Homemade breads have the same danger if not baked long enough.
This bread can be mixed with an electric mixer but mixing time is not given. Use common sense. If you use tin pans – raise the baking temperature by 25 degrees and adjust baking time if necessary.
PUMPKIN PIE SQUARES (MOM’S FAVORITE)
1 package of yellow cake mix (take out one cup and set aside in another bowl)
With the remaining cake mix add: ½ cup melted butter and one egg.
Put these three mixed ingredients and press into a 9 x 13 pan with just the bottom greased.
2nd Layer is the Filling:
1 large can of pumpkin (not the pumpkin pie filling but the canned pumpkin for the pie filling)
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
2 eggs
1 cup brown sugar
2/3 cup milk
Mix the above six ingredients and pour over the cake mixture.
3rd Layer is the Topping
1 cup cake mix (reserved), ¼ cup of sugar, 1 teaspoon cinnamon, ¼ cup cold butter. Stir the cake mix, sugar and cinnamon with whatever you are using to cut in the butter - then cut in the butter with a pastry blender or fork. Sprinkle this over the pumpkin layer. (I have melted the butter before for quick blending but then it is hard to spread over the pumpkin layer.)
Bake 375 for 20 minutes or 350 for 35 to 40 minutes.
Serve with fresh whipped cream.
(I bake mine at 350 for 40 -45 minutes-but be careful the bottom doesn’t burn)
With the remaining cake mix add: ½ cup melted butter and one egg.
Put these three mixed ingredients and press into a 9 x 13 pan with just the bottom greased.
2nd Layer is the Filling:
1 large can of pumpkin (not the pumpkin pie filling but the canned pumpkin for the pie filling)
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
2 eggs
1 cup brown sugar
2/3 cup milk
Mix the above six ingredients and pour over the cake mixture.
3rd Layer is the Topping
1 cup cake mix (reserved), ¼ cup of sugar, 1 teaspoon cinnamon, ¼ cup cold butter. Stir the cake mix, sugar and cinnamon with whatever you are using to cut in the butter - then cut in the butter with a pastry blender or fork. Sprinkle this over the pumpkin layer. (I have melted the butter before for quick blending but then it is hard to spread over the pumpkin layer.)
Bake 375 for 20 minutes or 350 for 35 to 40 minutes.
Serve with fresh whipped cream.
(I bake mine at 350 for 40 -45 minutes-but be careful the bottom doesn’t burn)
Standard Pie Crust – from Margaret Willcox (Nana)
Ingredients
1 crust: 8 or 9 inch
Flour 1 cup
Salt ½ teaspoon
Shortening 1/3 cup and 1 T
Water (ice cold) 2 Tablespoons
2 crust: 8 inch
Flour 1½ cups
Salt ¾ teaspoon
Shortening ½ cup and 2 T
Water (ice cold) 3 Tablespoons
2 crust: 9 inch
Flour 2 cups
Salt 1 teaspoon
Shortening 2/3 cup and 2 T
Water (ice cold) 4 Tablespoons
2 crust: 9-10 inch
Flour 3 cups
Salt 1 ½ teaspoons
Shortening 1 cup and 3 T
Water (ice cold) 6 Tablespoons
Dip-level-pour flour (no sifting) into medium bowl; add salt, stir; cut the half the shortening; cut the second half into the mix, add water one Tablespoon at a time, I usually make the 3 cup flour (this leaves extra dough) recipe and add the water to one sixth of the portion in the bowl, add another tablespoon to the next six and so one to evenly distribute the water through out the flour/shortening mix. Sometimes it takes a bit more water. Divide the dough in half, form a ball, and let rest about 10 minutes. Roll out. With any extra dough gather up, roll flat, sprinkle with cinnamon sugar and pop in the hot oven for about 10-15 minutes for yummy snack.
1 crust: 8 or 9 inch
Flour 1 cup
Salt ½ teaspoon
Shortening 1/3 cup and 1 T
Water (ice cold) 2 Tablespoons
2 crust: 8 inch
Flour 1½ cups
Salt ¾ teaspoon
Shortening ½ cup and 2 T
Water (ice cold) 3 Tablespoons
2 crust: 9 inch
Flour 2 cups
Salt 1 teaspoon
Shortening 2/3 cup and 2 T
Water (ice cold) 4 Tablespoons
2 crust: 9-10 inch
Flour 3 cups
Salt 1 ½ teaspoons
Shortening 1 cup and 3 T
Water (ice cold) 6 Tablespoons
Dip-level-pour flour (no sifting) into medium bowl; add salt, stir; cut the half the shortening; cut the second half into the mix, add water one Tablespoon at a time, I usually make the 3 cup flour (this leaves extra dough) recipe and add the water to one sixth of the portion in the bowl, add another tablespoon to the next six and so one to evenly distribute the water through out the flour/shortening mix. Sometimes it takes a bit more water. Divide the dough in half, form a ball, and let rest about 10 minutes. Roll out. With any extra dough gather up, roll flat, sprinkle with cinnamon sugar and pop in the hot oven for about 10-15 minutes for yummy snack.
Aunt Bev's New Carmels as of 2009.
4 cups of sugar 1 3/4 cup of light Karo Syrup
2 cubes of butter (no substitute) (old recipe called for 4 cubes of butter)
1 quart of cream.
put all the ingredients in a heavy pan and cook over low to medium heat. (just until it reaches a high simmer) First: put all ingredients in the pan and stir them together - this requires cutting up the butter some - with a WOODEN spoon. (i'm serious - no joke) The reason you need a wooden spoon (or a new heat resistant spatula might work -)is because you can't take the spoon out of the carmel until it is simmering and you don't need to stir it any longer. A metal spoon heats up too much and also makes the handle too hot to hold. Second: Let the ingredients sit 10 minutes without any heat.
This gives the sugar time to dissolve before the heat has a chance to heat the sugar before being dissolved. (Did you learn that rule in your physics class?) 3. Stir constantly until the heat has completely dissolved all the ingredients and there is no need to be stirring. Take the spoon out. Let this cook while you take a long nap-about 2 hours. Check occassionally to make sure it isn't scorching. Wash the spoon in hot water and dry it if you need to put it back in the carmel. The temp. of the spoon needs to be the same temp as the carmel - but don't get OCD on this recipe - it is just a candy making rule that you don't take your spoon out if you need to be stirring at any time. Also, back to the sugar rule - your spoon you just took out of the pan now has some sugar particles that have not cooked as long as the sugar in the pan, if you put those less cooked particles back in the pan with the more cooked particles - the more cooked particles will not coagulate with the the less cooked and will turn to sugar; thus ruining the whole batch. Unless you know how to save it. Add about 1/2 cup to one cup of cool cream to this batch slowly while stirring. This carmel cooks very well on its own - however, that was when we used all 4 cubes of butter - so you may need to watch it closer if you use less butter. The carmel will turn from a very light cream to carmel color to a darker carmel but not the dark carmel that says, "I'm burned." Get a glass of ice and pour a spoonful of carmel over the ice. If it forms a soft ball - cook a little longer. When the carmel forms a hard ball or sets up like it could crack and doesn't - it is done. If you cook it any longer at this stage it goes from perfect to burned in a few seconds. But some that are brave go for the carmel to crack over the ice. To each his own. Pour into a buttered 9x 13 glass pan. (Tin will work but make sure it is a pan you don't care about because when you cut the carmel it cuts up your pan and adds teflon to your candy. ) Add nuts if you like, walnuts are best for carmels. - but normally the holiday drives us all nuts anyway so - the decision is yours if you feel you might need to be more nutty. Cool until set - you may need to refridgerate. Cut the carmel into squares and wrap with wax paper. Store in a container with lid in the refridgerator until gone or Valentine's Day if you made them in November- whichever comes first. Hint: Never serve the carmel warm just in case it didn't get cooked long enough. Take it fresh out of the fridge for that nice set-up carmel look. Happy Holidays!
2 cubes of butter (no substitute) (old recipe called for 4 cubes of butter)
1 quart of cream.
put all the ingredients in a heavy pan and cook over low to medium heat. (just until it reaches a high simmer) First: put all ingredients in the pan and stir them together - this requires cutting up the butter some - with a WOODEN spoon. (i'm serious - no joke) The reason you need a wooden spoon (or a new heat resistant spatula might work -)is because you can't take the spoon out of the carmel until it is simmering and you don't need to stir it any longer. A metal spoon heats up too much and also makes the handle too hot to hold. Second: Let the ingredients sit 10 minutes without any heat.
This gives the sugar time to dissolve before the heat has a chance to heat the sugar before being dissolved. (Did you learn that rule in your physics class?) 3. Stir constantly until the heat has completely dissolved all the ingredients and there is no need to be stirring. Take the spoon out. Let this cook while you take a long nap-about 2 hours. Check occassionally to make sure it isn't scorching. Wash the spoon in hot water and dry it if you need to put it back in the carmel. The temp. of the spoon needs to be the same temp as the carmel - but don't get OCD on this recipe - it is just a candy making rule that you don't take your spoon out if you need to be stirring at any time. Also, back to the sugar rule - your spoon you just took out of the pan now has some sugar particles that have not cooked as long as the sugar in the pan, if you put those less cooked particles back in the pan with the more cooked particles - the more cooked particles will not coagulate with the the less cooked and will turn to sugar; thus ruining the whole batch. Unless you know how to save it. Add about 1/2 cup to one cup of cool cream to this batch slowly while stirring. This carmel cooks very well on its own - however, that was when we used all 4 cubes of butter - so you may need to watch it closer if you use less butter. The carmel will turn from a very light cream to carmel color to a darker carmel but not the dark carmel that says, "I'm burned." Get a glass of ice and pour a spoonful of carmel over the ice. If it forms a soft ball - cook a little longer. When the carmel forms a hard ball or sets up like it could crack and doesn't - it is done. If you cook it any longer at this stage it goes from perfect to burned in a few seconds. But some that are brave go for the carmel to crack over the ice. To each his own. Pour into a buttered 9x 13 glass pan. (Tin will work but make sure it is a pan you don't care about because when you cut the carmel it cuts up your pan and adds teflon to your candy. ) Add nuts if you like, walnuts are best for carmels. - but normally the holiday drives us all nuts anyway so - the decision is yours if you feel you might need to be more nutty. Cool until set - you may need to refridgerate. Cut the carmel into squares and wrap with wax paper. Store in a container with lid in the refridgerator until gone or Valentine's Day if you made them in November- whichever comes first. Hint: Never serve the carmel warm just in case it didn't get cooked long enough. Take it fresh out of the fridge for that nice set-up carmel look. Happy Holidays!
Monday, March 15, 2010
The Tasties Coconut Bread Ever by Melissa
4 eggs
2 cups sugar
3 cups flour
1 cup salad oil
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
1 cup coconut flakes
2 tsp coconut flavoring (extract)
In large bowel, beat eggs separately first. Add sugar and oil, beat.
sift flour, baking soda, baking powder, and salt. add dry ingredients
to creamed mixture alternately with buttermilk. Add coconut flavoring
and coconut.
Generously grease and flour a 10-in. bunt pan or bake in bread pans
(I think it makes two loaves) bake 350 for about 1 hour (less for smaller
bread pans start with 45 min. and go from their. )
Meanwhile in saucepan mix
1 cup sugar
1/2 cup water
3 tablespoons butter
bring to boil and cook for 5 min. (Make a syrup) then add 1 tsp
coconut flavoring
when bread is done leave in pan and pour hot syrup over top of bread.
Allow to stand 4 hours then remove from pans and eat!!!
Call me with questions!
2 cups sugar
3 cups flour
1 cup salad oil
1/2 tsp baking powder
1/2 tsp. baking soda
1/2 tsp salt
1 cup buttermilk
1 cup coconut flakes
2 tsp coconut flavoring (extract)
In large bowel, beat eggs separately first. Add sugar and oil, beat.
sift flour, baking soda, baking powder, and salt. add dry ingredients
to creamed mixture alternately with buttermilk. Add coconut flavoring
and coconut.
Generously grease and flour a 10-in. bunt pan or bake in bread pans
(I think it makes two loaves) bake 350 for about 1 hour (less for smaller
bread pans start with 45 min. and go from their. )
Meanwhile in saucepan mix
1 cup sugar
1/2 cup water
3 tablespoons butter
bring to boil and cook for 5 min. (Make a syrup) then add 1 tsp
coconut flavoring
when bread is done leave in pan and pour hot syrup over top of bread.
Allow to stand 4 hours then remove from pans and eat!!!
Call me with questions!
Cornbread
¾ cup cornmeal 1 cup sugar
2 ¼ cup flour
¾ tsp salt
1 ½ tablespoon baking powder
2 cup milk
3 eggs, lightly beaten
½ cup oil
2 ¼ cup flour
¾ tsp salt
1 ½ tablespoon baking powder
2 cup milk
3 eggs, lightly beaten
½ cup oil
Hearty Logger’s Chili
1 lb ground beef (or turkey)
1 lb kielbasa sausage
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 16 oz can drained and rinsed kidney beans (or soak and cook ¾ cup dry beans)
1 16 oz can drained and rinsed black beans (or soak and cook ¾ cup dry beans)
1 16 oz can diced tomatoes (2 cups)
1 16 oz can tomato sauce
2 bay leaves
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/3 tsp white pepper (I usually omit this)
1/3 tsp black pepper
1/8 tsp cayenne pepper
Sauté beef in a large pot until cooked through. Drain and set aside. Cut sausage into thin slices and each slice in half. Sauté sausage in pot until lightly browned. Remove sausage and sauté onion and red pepper in the drippings until soft but not brown. Add garlic and sate 2 min more. Add all of the other ingredients plus the beef and sausage back into the pot and simmer, uncovered, for 1 hour. This freezes really well, too.
We had this chili at Rachels a few weeks ago and it was amazing. Real Man Food.
1 lb kielbasa sausage
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 16 oz can drained and rinsed kidney beans (or soak and cook ¾ cup dry beans)
1 16 oz can drained and rinsed black beans (or soak and cook ¾ cup dry beans)
1 16 oz can diced tomatoes (2 cups)
1 16 oz can tomato sauce
2 bay leaves
1 tsp salt
1 tsp chili powder
1 tsp oregano
1/3 tsp white pepper (I usually omit this)
1/3 tsp black pepper
1/8 tsp cayenne pepper
Sauté beef in a large pot until cooked through. Drain and set aside. Cut sausage into thin slices and each slice in half. Sauté sausage in pot until lightly browned. Remove sausage and sauté onion and red pepper in the drippings until soft but not brown. Add garlic and sate 2 min more. Add all of the other ingredients plus the beef and sausage back into the pot and simmer, uncovered, for 1 hour. This freezes really well, too.
We had this chili at Rachels a few weeks ago and it was amazing. Real Man Food.
Sunday, March 14, 2010
secret spies
Agent: Chocolate finger
Agent: Ima Spy
Agent: Birthday SurpriseThese are part of the decorations for liza's party these are my "top Spies" I'm posting their pictures on the wall in the intry way.
Aunt Bev’s Famous Sugar Cookies
Cream together:
1 cup shortening (this is the real crisco solid white shortening)
2 cups sugar
Add:
1 teaspoon vanilla
4 eggs (beaten optional)
1 cup of sour cream or 1 cup of evaporated milk (I use the milk)
Blend. Then add:
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon soda
Blend well. Then add gradually:
6 cups of flour
Chill: Either chill two hours in cold refrigerator, freezer for an hour or half hour depending on how cold your freezer is, or overnight in fridge works well also.
Roll out on flour. Bake 350 for 10 min.
Depending on size of cut outs – you can bake less at 8 minutes or a little longer for larger. Also adjust for variation on oven temperatures and altitude.
Alternative method: Stir together all dry ingredients in one bowl. Blend all liquid in bowl adding eggs after creaming the sugar and shortening. Then blend all ingredients together lightly until sufficiently mixed but not over mixed.
Alternative method 2: Blend liquids as above except milk; mix dry together; add dry and ingredients and milk alternately in about 1/3’s mixing each time.
(ps. Any method works-this is a no fail recipe.)
1 cup shortening (this is the real crisco solid white shortening)
2 cups sugar
Add:
1 teaspoon vanilla
4 eggs (beaten optional)
1 cup of sour cream or 1 cup of evaporated milk (I use the milk)
Blend. Then add:
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon soda
Blend well. Then add gradually:
6 cups of flour
Chill: Either chill two hours in cold refrigerator, freezer for an hour or half hour depending on how cold your freezer is, or overnight in fridge works well also.
Roll out on flour. Bake 350 for 10 min.
Depending on size of cut outs – you can bake less at 8 minutes or a little longer for larger. Also adjust for variation on oven temperatures and altitude.
Alternative method: Stir together all dry ingredients in one bowl. Blend all liquid in bowl adding eggs after creaming the sugar and shortening. Then blend all ingredients together lightly until sufficiently mixed but not over mixed.
Alternative method 2: Blend liquids as above except milk; mix dry together; add dry and ingredients and milk alternately in about 1/3’s mixing each time.
(ps. Any method works-this is a no fail recipe.)
Friday, March 12, 2010
Birthdays and cookies
Melissa!!! You have to post pictures of Eliza's Birthday Party on the blog when you get a chance!!! And~ Does anyone have an amazing chocolate chip cookie or Oatmeal cookie recipe.
Baked Oatmeal
3 cups quick oats
1/2 cup veg. oil
3/4 cup sugar
1 cup milk
1/2 tsp. salt
1 TB baking powder
beat together oil and sugar then mix in everything else.
Mix..
2 TB. brown sugar
1/2 tsp cinn.
sprinkle on top
Pour into a lightly greased pie pan and refrigerate over night (not essential) bake at 350 for about 35 min. or until firm. top with fruit YUM!
I need to try and cut back the sugar but we like oatmeal and this is pretty tasty for oatmeal.
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