*** Amish Chicken Loaf ***
Wednesday, July 2, 2008
Posted in Recipes From the Kitchen1 (5 pound) chicken, cooked and cubed
2 cups chicken broth
2 cups uncooked rice
2 cups milk
2 cups bread cubes
4 eggs
Salt and pepper to taste
2 cups diced celery
Stir and mix all ingredients. Spoon into a greased baking dish. Bake at 350 degrees F for 1 hour or until a knife comes out clean when inserted in the center of the loaf. Serve in slices.
Find this recipe and other Amish recipes at AmishRecipes.net
*** Disney's School Bread Recipe ***
Saturday, April 5, 2008
Posted in Recipes From the Kitchen
School Bread
Kringla Bakery - Norway Pavilion
Ingredients
2 pints water
3 ounces dry yeast
3 1/2 ounces sugar
2 1/2 ounces butter (melted)
1 teaspoon cardamom
2 pounds flour
1 whole egg
8 ounces shredded coconut
12 ounces vanilla custard
Method
Heat water and butter to 95 degrees. Mix flour, sugar, cardamom, yeast, and egg together for five minutes until dough is stiff. Form it like a ball and place in a bowl, cover with plastic wrap and let proof for 45 minutes, or until dough has doubled in size. Roll the dough out like a sausage and cut into five ounce pieces. Roll each piece into a ball and put them on a non-stick sheet pan and let them proof for 30 minutes. Bake for 15 minutes in 375 degree oven. Let cool.
Mix powdered sugar and water (use small amounts until proper consistency is achieved) to make icing and place in shallow pan. Form hole in bread using finger. Dip bread in icing (hole side down) and sprinkle with shredded coconut. Using pastry bag, squeeze vanilla custard inside of hole and swirl at top for decoration.
Vanilla Custard
Ingredients
1 2/3 cups milk
1/4 cup sugar
1/4 teaspoon vanilla extract
4 egg yolks
1 tablespoon corn starch
Method
In heavy saucepan bring milk to a boil. Set aside. In bowl, beat eggs, sugar, and vanilla until the mixture doubles by volume. Add the hot milk a few drops at a time to temper the eggs. Mix well after each addition. Place in metal mixing bowl and place over double boiler. Dissolve cornstarch in a little water and add in a thin stream while stirring constantly until it thickens to proper consistency. It must not boil. Cool by placing pan in ice bath.
***Pampered Chef E-Party***
Wednesday, March 5, 2008
Posted in Recipes From the KitchenI'm having a Pampered Chef Party AND YOU'RE INVITED!!
Not your everyday type, but am actually having an E-party Or what they call a catalog party.
I just
Pampered Chef and didn't feel up to hosting a party IRL, so I thought I'd host a catalog party for family and friends who the products but don't feel like hosting one as well OrIf anyone is interested, PM me with your email address and I will send you an invitation to the online catalog to look. The Closing Date is on Thursday the 20th of March so if you want anything, be sure to order online before then!
***Disclosure***I don't Sell Pampered Chef products as a Distributor. This was just a fun way for me to host while purchasing things I need for people during the next Christmas Holiday Season. Please be sure if your interested NOT to post your personal contact information in this post for safety reasons. PM me and I'll send you the link to the e-catalog and YOU will put all your private information in by yourself in the convenience of your own home
Blessings everyone!
Rebekah
*** Rebekah's Chicken and Dumplings ***
Monday, February 25, 2008
Posted in Recipes From the KitchenPlace chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces. PLEASE be careful of stray bones.
Bring the broth to a boil and add pepper.
Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
Stir in the chicken and serve.
I was brought up to have it over mashed potatoes. Tonight I have run out, so I am making mashed cauliflower adding in cream cheese and grated parm to make it look like mashed potates. It's low carb too!
***Rebekah's Blueberry syrup***
Tuesday, February 19, 2008
Posted in Recipes From the Kitchen
1 Pint of fresh or fronzen berries
1/2C. Sugar
1/4C. of water
Corn Starch or Wondra to thicken.
Add berries, sugar and water to a saucepan on medium heat. stir gently and then using a potatoe masher, mash the blueberries. Allow the blueberries to come to a rolling boil while continuousely stirring (be sure your there to watch them or it will burn). Add corn starch or wondra to a separate small bowl, then add a ladel full of the hot syrup mixture to the thickening agent. Stir and then add back to the blueberries. Continue to stir until it's at syrup consistency.
****Warning***Be sure to start with just a teaspoon of your thickening agent. Allow to stir for five minutes. If it doesn't thicken like you want, add a bit more. Overdoing it will make it taste chalky and could overthicken. It's better to start out with very little than to ruin your syrup!
Bon appetite!
*** Reynolds Handi-Vac Review ***
Wednesday, February 13, 2008
Posted in Recipes From the Kitchen
I've had this little machine since Christmas and just started using it right now. I don't have a regular vacuum sealer because of the expense. However, I must say I'm quite pleased with our little Handi Vac. It removes MOST if not all of the air in the bags and saves meats, veggies and other parishables for longer than it would with just a regular freezer bag.
No, it doesn't have the power or suction that a regular vaccuum press has, and if you have more than 2 or or 4 people in your family you may want to splurge on the regular machine, but I think this little bugger works great for only 10 bucks!
I've heard stories about suction problems, but the trick to it is making sure the is no food near the suction site on the bag, once your little vac is pressed securely to the bag, you will get the final outcome desired.
So all in all I'd give this little machine an 8 out of 10. It's not the Rolls Royce, but it gets the little jobs done and saves money in the long run if you compress your foods to save shelf life.
Check out how The Handi-Vac works HERE. You can buy one at most of your local grocery and retail stores along with gallon and Quart size bags which usually run around $3.29 depending on your area.
***Pioneer Womans TO-DIE-FOR Chocolate Sheet Cake***
Tuesday, February 12, 2008
Posted in Recipes From the KitchenPioneer Woman has done it again! She's come up with a to-die-for chocolate cake that I just HAD to post so I would always have it. I'm omitting the pictures and just posting the recipe so that anyone who's a foodie can visit her to see what it looks like and get TONS of yummy recipes from her. May she be blessed for sharing her love of food with us. I just LOVE her recipes!
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
****Scripture Cake****
Thursday, February 7, 2008
Posted in Recipes From the Kitchen3/4 cup Genesis 18:8 (found in the first four words) butter (in the NIV it
is curds and milk, which were used to make butter)
1 1/2 cup Jeremiah 6:20 cane, brown sugar
5 Luke 11:12 eggs
3 c. Leviticus 24:5 fine flour
3/4 tsp. 2 Kings 2:20 salt
3 tsp. Amos 4:5 leaven, baking powder
1 tsp. Exodus 30:23 cinnamon
1/4 tsp. each: 2 Chronicles 9:9 spices, cloves, allspice, nutmeg
1/2 c. Judges 4:19 (last part) milk
1/2 c. Genesis 43:11 (last part of the verse only) pistachio nuts,
almonds
1/2 c. Jeremiah 24:5 figs
1/2 c. 2 Samuel 16:1 raisins
Heat oven to 350 degrees.
Thoroughly cream butter, brown sugar and eggs; combine dry ingredients and
add alternately to creamed mixture with milk. Stir in nuts and fruit. Bake in
two oiled cake pans for 30 to 40 minutes.
This is a real cake.
Author Unknown but shared by a dear friend on a Christian Board
***Simplefolks Molasses Cookie Recipe***
Sunday, February 3, 2008
Posted in Recipes From the Kitchen
I was in the mood for something sweet and while lurking around I found the latest recipe at Simplefolk. All I can say is these won't last long. YUMMY! Thanks so much Amy! I made them during the game and they were a HIT.
1/2C. Shortening
1/2C. Sugar
1 Egg
3/4 C. of Molasses ((dark))
2tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt
2 1/4 C. of Flour ((I used Half white and half wheat))
Combine Shortening, Sugar, egg and molasses. Add Flour with other dry ingredients and stir together. Drop by rounded teaspoonful and roll in sugar.
Bake 8-10min. at 350 degrees.
~Rebekah
***Cheesey Dilly Bread***
Saturday, February 2, 2008
Posted in Recipes From the Kitchen 
Cheesey Dilly Bread
3c. all purpose flour
1c. whole wheat flour
1 T. baking powder
1t. salt
2 T. fresh dill
1/2t. celery seeds
1 1/2c. shredded cheddar cheese
1 small onion, finely chopped
1 egg
1 ¾ c. buttermilk
Preheat oven to 375. Grease 2 bread pans and set aside. In a large bowl, combine flours, baking powder, salt, dill, celery seeds, cheese and onion. In another bowl, mix in egg and
Buttermilk, then add to dry ingredients, stirring to combine. Spoon batter into the bread pans and bake for about 35 to 40 min. or till a toothpick comes out clean. Cool. Makes 2 loaves.
*** Becky's NY Superbowl Sunday Chili ***
Saturday, February 2, 2008
Posted in Recipes From the Kitchen***Becky's NY Superbowl Sunday Chili***
1lb of lean ground beef
1lb of chopped stewed beef
one of each bell pepper...green, red, yellow, and orange
1 Big yellow onion
1-2lb can of kidney beans or 2lbs of dried (follow directions to cook)
5-1lb cans of whole tomatoes
Chili powder 1/2 cup or more depending on your taste
Cayenne Powder to taste
Hot sauce to taste
Cooking Instructions:
In two large pans, brown your ground beef and stew beef and set aside.
Chop peppers into bite-sized pieces then chop your onion
In a large stockpot add your tomatoes and squish the whole tomatoes with your hands to make the consistency of a stew, breaking apart the tomatoes.
Turn stove on to medium heat and add your peppers and onions ONLY, to the tomatoe base to cook. Let it come to a boil and be sure that the peppers and onions are thoroughly cooked through. During this time, I add my spices. Chili, Cayenne Powder, and a bit of hot sauce to taste and stir.
Once the spices have been mixed in, and the onions and peppers are cooked all the way, I add the cooked meat and the kidney beans LAST, cooking them for another 30 minutes.
Finally, ladel into a bowl, add shredded cheese to melt and garnish with chopped chives and a side of Italian Bread, and you are good to go. To complete the appearance though, be sure to whipe the sides of the bowl which I did not do for my pictures I'm afraid.Haha
Makes enough for 6-8ppl
Enjoy!
Warning: Please be sure to wash your hands between cooking with meat and adding your hands in the stockpot with the tomatoes. Cross contamination could occur and could result in food poisoning.
***Schoolhouse Gingerbread with Chocolate ***
Friday, February 1, 2008
Posted in Recipes From the KitchenOne of the most Divine recipes I've found. Easy to make and really hits the spot for guests!
•Schoolhouse Gingerbread•
Combine and beat until smooth:
1 c. sugar
1 c. molasses
1 c. oil
3 eggs
In another bowl mix:
3/4 t. salt
1 t. cloves
1 t. ginger
1 t. cinnamon
2 c. flour
2 t. baking soda
Add to first bowl, then stir in:
1 c. boiling water.
Melt half a bag of chocolate chips in the microwave in a small bowl. Pour half the gingerbread batter in the pan, then dribble with half the chocolate. Repeat with the other half of the batter and the chocolate.
Bake in a pammed pan (I have the best success in an 8 x 12, although you could probably go bigger or smaller if you adjust the baking time) at 350 for 45 minutes. Can be fed with great success to any small group.
Stop by At the Schoolhouse and visit with Anna! I guarantee you'll find something you'll love there!
Chocolate Chip Cookies Circa 1960
Wednesday, January 23, 2008
Posted in Recipes From the Kitchen
Chocolate Chip Cookies
2/3 c. shortening
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 t. vanilla
1 1/2 c. all-purpose flour (for a softer, rounded cookie, add 1/4 c. more flour)
1/2 t. baking soda
1/2 t. salt
1 pkg. chocolate chips
Heat oven to 375. Mix shortening, sugars, egg and vanilla thoroughly. Measure flour by dipping/leveling/pouring. Blend dry ingredients; stir in chocolate chips. Drop rounded teaspoonfuls or tablespoonfuls (for a larger cookie) 2 " apart onto ungreased baking sheet. Bake 8-10 minutes. Cool slightly before removing from baking sheet. Makes 3-4 dozen cookies.
Taken from: the 1960's Betty Crocker Cookbook
Updated: Help! Processing Jelly Time please?!
Tuesday, January 1, 2008
Posted in Recipes From the KitchenWe don't really drink a whole lot, we usually have a toast for the New Year and that's about it. I don't like to waste things and so I saw we had over half the bottle left and thought I could make Champagne Jelly. I am using Pamona's Pectin and thus have what I need. With one Exception: The instructions tell me to wipe the top of the jar and seal with jar lid. Umm, wouldn't I have to process the jar though? For how long would I process the Jelly? Anyone have any idea please?? Thank you!
Dear friends have responded to let me know that the processing for Pints are 10min. and 5 min. for half pints.
Thanks to all who posted the information for me. My jelly turned out nice!
Rebekah
Champagne Jelly Recipe #40440
35 min
| 1 (1 3/4 | ounce) package dry pectin |
| 3/4 | cup water |
| 3 | cups champagne or dry white wine |
| 4 | cups sugar |
- Thoroughly mix pectin and water in large saucepan.
- Bring to boil over high heat and boil 1 minute, stirring constantly.
- Reduce heat to medium and immediately add champagne and sugar.
- Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes.
- Remove from heat.
- Skim off foam with metal spoon if necessary.
- Pour quickly into hot sterilized half-pint jars.
- Seal at once with 1/8-inch hot paraffin or canning lids.
- Serve with poultry or meat.
Recipe from: Recipezaar.com
Pizza Dough, Pizza Dough 1 2 3
Monday, December 31, 2007
Posted in Recipes From the Kitchen
Classic-Crust Pizza Dough Recipe
This recipe will make enough pizza dough for two, 12" deluxe pizzas. It's a good place to start if you've never hand-made dough before. It's not too much to work with at one time and requires no special machinery, (except your hands).
Ingredients:
1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F -115°F)
4 Cups - Bread Flour
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
1 Tbsp. - Sugar
Extra flour
Extra Olive Oil
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to "mature" for about ten minutes or so. The mixture will begin to react; clouding and forming a foamy "head" on the surface of the mixture.
Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the last cup of flour and, with your hands, begin to combine and knead the dough.
Remove the dough ball to a tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for about 8 to 10 minutes, (or about 100 "cycles".) Kneading by hand is laborious, but very important. Better to over-knead than under-knead. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70°F to 80°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Press each doughball flat to squeeze and release any air trapped inside. Form the portions back into balls, smoothing the outer surface and tucking each ball "into itself" from underneath, (like folding a sock into itself), before storing or going on with the next step.
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.
If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.
Also see these pages for more pizza dough making tips and techniqiues:
How To Make Pizza, Making Pizza Dough
The Basics Of Pizza Making, Making The Pizza Dough
Thin-Crust Pizza Dough Recipe
Single Pizza Recipe
Ingredients:
1 teaspoon dried yeast
1 tablespoon soy oil
1 teaspoon sugar
1/2 cup warm water (110° -115°F)
11/2 cup bread flour
1 tablespoon soy flour
1 teaspoon salt
Combine yeast, sugar and 1/2 cup very warm water in bowl let sit for five minutes. Combine flour and salt in bowl. Mix yeast mixture with bowl containing dry ingredients. Add a little extra flour if dough is sticky. Knead for a good 10 minutes. Put into a greased bowl and let rise for 60 minutes until it doubles in size. Turn out onto a floured surface then knead lightly until smooth. Roll out into a 1/4" thick, 12" diameter circle. Fit into greased pizza pan. Top as desired and place on bottom rack. Put sheet of aluminum foil on top rack above pizza to keep ingredients from browning too quickly. Bake at 375°F for 30 minutes.
Commercial Thin-Crust Pizza Dough Recipe
30 Lb. Recipe (Enough for about 30-40 medium pizzas)
Ingredients:
2 1/2 ounces fresh yeast
20 pounds high gluten flour
5 ounces salt
10-11 pounds water
In a mixing bowl, crumble the yeast into the flour. Add the salt. With the mixer running at medium speed, add the water. Mix the dough for 13 to 14 minutes, until the dough cleans the side of the bowl and is soft, but no longer sticky. Scale and ball as needed. Makes about 30 pounds of dough.
Potato-Based Pizza or Focaccia Dough Recipe
Enough for 2 - 9" pizzas or focaccias
Dough Ingredients:
8 ounces potatoes, preferably yellow Finnish
1 1/4 teaspoons active dry yeast
1 1/2 cups plus 2 tablespoons warm water (105 -115°F)
3 3/4 cups durum flour or unbleached all-purpose flour (If using unbleached flour, reduce water by 2 tablespoons).
2 teaspoons sea salt
About 20 minutes before you are ready to make the dough, peel the
potatoes and boil them until tender, drain, and mash or press them,
through a ricer. Use the potatoes while they are still warm but not so
hot as to kill the yeast; they should be about the same temperature as
the yeast water.
Stir the yeast into the warm water in a large mixing bowl. Add the
flour, mashed potatoes, and salt in two additions and mix until the
dough comes together. If you are making this by hand, knead the dough
for 10 minutes until the dough is velvety, firm and slightly sticky. You
may want to spread 1 to 2 tablespoons of flour on the board to reduce
the stickiness.
FIRST RISE
Place the dough in a lightly oiled bowl, cover tightly with plastic
wrap, and leave to rise until doubled, about 1 1/2 hours.
SHAPING AND SECOND RISE
Divide the dough in half on a lightly floured surface, and shape each
into a ball. Place each ball into a well-oiled 9-inch round baking pan,
and stretch the dough toward the edges. Cover with a damp towel, let sit
for ten minutes, and then stretch a bit farther to the edges. Cover
again and leave until doubled, about 45 minutes.
BAKING
Preheat the over to 400°F. Just before you are ready to bake,
dimple to dough with your fingertips. Add toppings of your choice. Bake
for 25 to 30 minutes until golden. Remove from pans and let cool on racks.
Cornmeal Pizza Dough Recipe
Enough for 2 - 15" pizzas, or halve this recipe for a single pizza.
Dough Ingredients:
3 Cups - Bread Flour
½ Cup - Yellow Cornmeal (Fine ground)
1 Teaspoon - Dry Yeast
1 Tablespoon - Sugar
½ Teaspoon - Kosher Salt
2 Tablespoons - Olive Oil
1 Cup - Water
Start the yeast by using ¼ cup warm water, (110° -115° F), and ½ the sugar and the yeast. Mix well and set aside for perhaps ten minutes.
In a mixing bowl add the flour, cornmeal, salt, olive oil, and the remaining ½ sugar. Mix well.
When the yeast has become active (foamy) add it to the bowl and mix.
Add the remaining water and mix well.
On a flat lightly floured surface, knead the dough until smooth and elastic, (five minutes).
Place in a lightly oiled bowl covered with plastic wrap to rise until doubled in size (one hour). Punch down and allow to rise a second time. Long, slow rises are best.
After the second rise, punch down and on a lightly floured surface roll the dough out to make a 15" circle of pizza dough.
New York-Style Pizza Dough Recipe I made this one and so far it has turned out great. I'll let ya know when we eat it!
Enough for one 12"-14" pizza.
Dough Ingredients:
1 cup lukewarm water
2 tablespoons milk
2 teaspoons brown sugar
1 teaspoon salt
1 tablespoon shortening
1 tablespoon corn meal
1 tablespoon extra virgin olive oil
1 package yeast
3 cups bread flour
In a large bowl, mix water, milk, brown sugar, salt and shortening with an electric mixer on a low speed for about 1 minute.
Add corn meal, olive oil and yeast, and continue mixing it for one minute. Let it rest for 5 minutes.
Add the remaining flour and mix it with your hands.
Turn the dough out on a lightly floured surface and knead the dough about 8 to 10 minutes.
Form the dough into a ball and place it on the table around a warm place. Let it rest about 45 minutes to 1 hour.
Here's the finished Piece.
Coccoli Bread Dough (Fritters) Recipe
Fried bread dough for 60-80 fritters.
Similarly; Panzanelle, Panzerotti and Ficattole are all bread dough fritters with different shapes from different parts of Tuscany.
Dough Ingredients:
6-8 cups of bread flour
4 cups of milk (110° - 115°F)
1 oz. cake yeast, (equivalent to 2 pkgs. dry yeast, use the rapid rise)
1 tbsp honey or sugar
4 tbsp softened butter or lard
2 tsp salt
Olive Oil or peanut oil for frying
Preparation:
Dissolve the yeast in 2 cups of milk with 1 tbsp honey or sugar.
Place 4 cups of flour in a large bowl and make a well in the center and pour the milk and yeast mixture into the center and add the salt.
Beat in the butter or lard for 2 minutes until it’s thoroughly blended.
Slowly add the rest of the flour, and more of the milk, as necessary, kneading until you have a smooth dough that pulls away from the sides of the bowl.
Place the doughball in a greased bowl, cover with kitchen film or a damp kitchen towel and allow to rise for about 45 minutes.
Punch down and roll out the dough into a ¼ inch thick sheet. Cut out shapes, or, roll into bite-sized balls.
Heat your oil to 375° and deep fry for a couple of minutes. Don’t over fry or they will get chewy.
You can roll your coccoli in course salt for the taste of a soft pretzels, or granular or powdered sugar.
By spreading the dough with a rolling pin to about ¼ inch thick and cutting it into diamond-shapes you can make the famous crescentine. Depending on the size of your cutter this recipe will make 60-80 coccoli.
Whole Wheat Pizza Dough Recipe
Enough for two 12"-14" pizza.
Ingredients:
1 1/2 Cups - Warm Water (110° -115° F)
2 Tbsp. - Sugar
1 Envelop - Active Dry Yeast
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
3 Cups - Bread Flour
1 Cup - Whole Wheat Flour
Yes! There is a trick for creating whole wheat pizza dough, and, it's an easy one.
Let's say you are going to make a pizza dough that normally requires 4 cups of all purpose flour. Use all the same ingredients in their normal proportions except, try this flour formula:
1 cup - whole wheat flour
3 cups - all purpose flour
Depending on the brands of flour you use, you may find this formula a little tough. If so, back off on the whole wheat flour measurement.
2/3 cup whole wheat
3 cups - all purpose flour
You'll find this mixture is going to be more of a challenge to knead, due to the rougher texture of the whole wheat flour, but the end result is well worth the effort. Add a little water if the mixture becomes too dry. Make sure to knead the dough completely, until supple. Let the dough ball rise for an hour. Then re-knead the air out of the ball until supple and elastic. At this point you are ready to roll out (rolling pin), the sheet of dough to a thickness of 1/4 to 3/8 of an inch, then pan the dough in your baking pan.
There is nothing like a whole wheat pizza dough to add flavor, color, texture and interest to any pizza recipe!
Procedure:
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved. Let sit to allow the yeast to mature for about ten minutes.
Add the salt and olive oil and stir again to combine the ingredients. Add 1 cup of whole wheat flour and whisk in until dissolved. Add the first cup of white flour and whisk it in. Add the 2nd cup of white flour and combine. By now the dough mixture should be fairly thick. Add the last cup of white flour and, with your hands, begin to combine and knead the dough.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half and then quarters, over and over again for perhaps 5 to 8 minutes. You may wish to remove the dough ball to a tabletop to knead it. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 98°F to 100°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Smoothing the outer surface, tuck each ball into itself from underneath before storing or going on with the next step.
If you wish to store the dough, by either freezing or refrigeration, you can place the dough balls in zip-lock bags. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags. If they do, mold them back down into balls and re-bag them.
If you choose to continue with making the pizzas now, here's how. Some dough experts like to "proof" their dough balls at this point. They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish. Some recipes call for up to an additional hour of rising. For practical purposes, pizza dough does not have to be put through a complete second rise cycle.
Pumpkin Pizza Dough Recipe
This recipe will make enough pizza dough for two, 12" deluxe pizzas.
Ingredients:
1 Cup - Warm Water (110° -115° F)
2 Tbsp. - Sugar
1 Envelop - Active Dry Yeast
1 1/2 Tsp. - Salt
2 Tbsp. - Olive Oil
3 1/2 Cups - Bread Flour
1/2 Cup - Canned Pumpkin Pie Filling
1 Tsp. - Cinnamon (Ground)
Pour the warm water in a large mixing bowl. Add the sugar and package of yeast. Stir the mixture until dissolved. Let sit to allow the yeast to mature for about ten minutes.
Add the salt, olive oil, cinnamon and pumpkin pie filling. Stir again to combine and dissolve the ingredients. Add 1 cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the 3rd cup of flour and combine. By now the dough mixture should be fairly thick. Add the remaining flour. With your hands, begin to combine and knead the dough.
Should the mixture become too dry, add small amounts of water until pliable. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough.
Be patient, folding the dough ball in half and then quarters, over and over again for perhaps 5 to 8 minutes. You may wish to remove the dough ball to a tabletop to knead it. You'll know you've done well when the ball no longer sticks to your hands. It will become a smoothly-textured ball slightly larger than a large grapefruit.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 98°F to 100°F). Allow the dough to rise, undisturbed, for 60 to 75 minutes. The dough will have grown to at least twice its original size.
Take the dough out of the bowl and cut in half with a knife. You now have two pizza dough balls, enough to make two (2) 12" deluxe pizzas. Take each raw dough portion and hand-mold them into balls. Smoothing the outer surface, tuck each ball into itself from underneath.
They can be set in a bowl or plastic tray, covered, to "rest" for an additional 15 or 20 minutes if you wish.
Gluten-Free & Wheat-Free Pizza Dough Recipe
This recipe will make enough pizza dough for 6 servings.
Ingredients:
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Preheat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Greek Pizza Dough Recipe
Ingredients:
1 envelope - active dry yeast
1/2 tsp. - sugar
2/3 cup - lukewarm (110° - 115°F) water
2 cups - bread flour or unbleached, all-purpose flour
1/4 cup - stone-ground cornmeal
1½ tsp - coarse salt (kosher or sea salt)
2 tbsp - extra-virgin Greek olive oil
2 tbsp - Greek oregano, finely chopped
Combine and knead all ingredients for 8 minutes, let rise 1 hour, re-knead and roll out to pan size
Christmas Cookies 07"
Tuesday, December 18, 2007
Posted in Recipes From the Kitchen
Here is the tray of cookies I made for Dougs Cardiac Unit staff. What you say is only a quarter of what I made. I'll be giving MANY, MANY cookies to the neighbors, my inlaws and my own parents as well.
I don't know if I'll be making cookies again next year. Not only did it take alot of time to get hundreds of cookies finished, but I'd like to come up with healthier options for my friends and family that I love so much. But, I'm sure they'll love what I made them this year and will look forward to whatever I make them next year. I sure had fun making them.
One of the recipes I made came from Pioneer Woman who made this recipe look like a piece of cake. It was my first time making the recipe and cookie cutter cookies as well since I was little. I found everything came out better with exception of my santas. Not too bad.
Pioneer Woman’s Favorite Christmas Cookies From Childhood and Beyond
2/3 cup shortening
3/4 cup sugar
1/2 teaspoon grated orange or lemon zest
1/2 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Cream shortening, sugar, orange peel, and vanilla thoroughly. Add in egg and beat until light and fluffy. Add in the milk and mix.
Sift dry ingredients together, then blend into cream mixture. Divide dough in half (thirds if you double the recipe), slightly flatten between two sheets of waxed paper, then refrigerate for one hour (or freeze for 20 minutes.)
Roll out dough on lightly floured surface and cut into shapes with cookie cutters. Transfer shapes to lightly greased cookie sheet and paint cookies with soft brushes with egg yolk glaze:
Egg Yolk Glaze
1 egg yolk
1 teaspoon water
2 to 3 drops food coloring
Bake at 375-degrees for approximately 6 minutes. Do not allow to become brown.
Remove cookies from oven, remove cookies to wire rack to cool. Then, using a pastry bag or Ziploc, pipe with white icing to decorate.
White Decorative Icing
1 2-pound bag powdered sugar
1/4 cup milk
2 tablespoons egg white (optional)
*Mix together, ensuring the icing is much thicker than Pioneer Woman’s icing was that day. Icing should be thick and somewhat retain its shape.
Cherry Buttercrisp Cookies by Mrs. Wilt
- 1 c. soft butter
- 2/3 c. sugar
- 3 egg yolks
- 1 t. vanilla flavoring
- 2 1/2 c. all-purpose flour
- 1 jar marischino cherries, drained and rinsed
Heat oven to 400 degrees. Mix butter, sugar, egg yolks, and flavoring thoroughly. Work in flour. Roll into balls and place on cookie sheet. Cut cherries in half and top each cookie with one half. Bake 12 minutes or until edges of cookies turn light golden brown.
Enjoy!
And I did enjoy! Thanks so much to Pioneer Woman and Mrs. Wilt for these nice tasting recipes
Cookies, Cookies, anyone making cookies?
Thursday, December 13, 2007
Posted in Recipes From the Kitchen
I'm making peanut butter thumbprints, celebration cookies, gingerbread houses and ginger men and women. Sugar cookies made with special icing, Italian cookies, rum balls, you name it, it's being made tomorrow.
NOW, I am in the process of losing weight, so majority of them will not be for me. I instead, purchased chocolate protein shakes for me from Kashi.
I'm making those cookies for my husbands hospital, my 5 neighbors, and our family. I have NEVER made this many cookies in my life. Only about a quarter of the amount. But I have wondered if anyone else was baking cookies too?
What are your favorites?
Blessings in remembering the birth of our Savior,
Rebekah
Chocolate Chip Cranberry Muffins
Saturday, December 1, 2007
Posted in Recipes From the Kitchen
allposters.com
There's nothing like a cuppa homemade hot cocoa and a muffin hot from the oven to warm a cold body. My husband is coming home in a storm tonight and he will be greeted with a lovely muffin and some hot cocoa to warm his dear spirit. It is a blessing to bless the man I love after a hard nights work.
Chocolate Chip Cranberry Muffins
| 2 | cups flour |
| 2 | teaspoons baking powder |
| 1/4 | teaspoon salt |
| 1 1/2 | cups fresh cranberries |
| 1 | cup granulated sugar |
| 2 | eggs |
| 3/4 | cup low-fat milk |
| 1/2 | cup vegetable oil |
| 1 | teaspoon grated orange zest |
| 1 | teaspoon vanilla |
| 1/2 | cup miniature semisweet chocolate chips |
- Preheat oven to 350°F.
- In a medium bowl, combine flour, baking powder and salt.
- In a food processor fitted with a metal blade, coarsely chop cranberries.
- In a large bowl, whisk together the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. Do not overmix.
- Spoon batter into greased or lined (with paper liners) muffin cups.
- Bake in preheated oven for 20 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack
Recipezaar.com
Recipe #196225
Dark Chocolate Chip Pumpkin Squares
Wednesday, November 28, 2007
Posted in Recipes From the Kitchen 
Pumpkin
Originally uploaded by pwinn.
Dark Chocolate Chip Pumpkin Squares
2 1/4 c. flour
2 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
4 beaten eggs
1/2 c. granulated sugar
1/2 c. brown sugar
1/2 c. butter
2 c. canned pumpkin
1 - 2 c. (dark) chocolate chips
Spray a 9 x 13 inch pan with cooking spray, or butter. Preheat oven to 325 degrees. Sift together dry ingredients. In another bowl cream butter and sugars. Add eggs, beating well; add pumpking filling and mix. Add flour mixture to sugar mixture and blend. Add 1 cup chocolate chips & mix together. Spread into prepared pan and bake for about 45 minutes.
Sometimes when it comes out of the oven I sprinkle another cup of chocolate chips over the top, let them melt and spread like frosting ~ very yummy and extra chocolatey!
Wayne's Cranberry Sauce by Paula Dean AWESOME RECIPE!
Wednesday, November 28, 2007
Posted in Recipes From the Kitchen
allposters.com
Wayne's Cranberry Sauce
1 cup sugar
1 cup water
1 (16-ounce) bag fresh cranberries
1 cup chopped apple
1 cup chopped walnuts
1/2 cup raisins
1/4 cup Grand Marnier
1/2 orange, juiced
1/2 lemon, juiced
1 teaspoon cinnamon
1 teaspoon nutmeg, freshly grated
Combine the sugar and water in a large saucepan and bring to a boil. Add the cranberries and return to a boil, then lower the heat so that the liquid simmers. Add the apples, walnuts, raisins, Grand Marnier, orange and lemon juices, cinnamon, and nutmeg, and cook for 10 to 15 minutes. Remove the pan from the heat and let the sauce cool.
Serve in a side bowl with turkey or any preferred holiday dish
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