Sunday, December 30, 2012

Yummy Dinner Rolls

1. Mix together:
        1 cup warm water
        3 heaping Tbsp. yeast
        1 Tbsp. sugar
Allow to expand.
2. Beat 6 eggs.

3. Mix together:
         2/3 cup powdered milk
         1 cup sugar
         1 butter
         2 cups warm water
         1 Tbsp. salt

Mix together and then add 10-14 cups flour. Dough should be sticky, but not gooey.  Let rise about until double (about 1 hour).  Form into rolls.  Let rise again.  Bake at 350* for 10-15 minutes.
Recipe makes like 70 rolls!  Recipe works cut in half.

Thursday, December 20, 2012

Homemade Baby Cereals

Baby Oatmeal Cereal  

Ingredients:

1/4 cup of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor
3/4 cup - 1 cup water

Directions:

1. Bring liquid to boil in saucepan. Add the oatmeal powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly until cooked. 
3. Mix in formula or breast milk and fruits if desired and serve warm.


Baby Rice Cereal using "powder" 

Ingredients:

1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water

Directions:

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
2. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

Tuesday, December 11, 2012

Nancy's Spudnut Recipe

1 Qt. Warm Milk
1 Cup Sugar
1 Cup melted shortening
1 Tbsp salt
2 Tbsp yeast in 1/2 Cup warm water
2 Cups Mashed Potatoes
4 Beaten Eggs
14 Cups flour

Mix all ingredients in order given. Knead in flour, let rise to double in bulk. Roll out and cut with round doughnut cutter. Let rise. Fry in deep fat.

Glaze
Melted Butter, Vanilla, Almond Flavoring, Milk
Beat together. Amount depends on how many you have.
You can also frost them with chocolate frosting, Maple flavored frosting, or roll them in Sugar. Good no matter what you do!

This recipe will make 100 Spudnuts. I always make HALF the recipe, unless we have a big group of people.

Rich Dinner Rolls (Nancy Keyser's Cinnamon Rolls)

Rich Dinner Rolls
1 Cup milk, scalded 1/3 Cup shortening (part or all butter)  1/2 Cup sugar  1 1/2 tsp salt  2 cakes (2 Tbsp) of compressed yeast 1/4 Cup water, lukewarm ~5 Cups all-purpose flour, sifted 2 beaten eggs
  1. Combine scalded milk, shortening, sugar and salt.  Cool to lukewarm.   
  2. Soften yeast in lukewarm water.  Stir and combine with cooled milk mixture
  3. Add about half the flour and the beaten eggs and beat well.  
  4. Add enough of the remaining flour to make a soft dough, mix thoroughly.  
  5. Knead about 10 minutes or until smooth and satiny.  
  6. Place dough in a warm greased bowl, cover and let rise in a warm place about 2 hours or until double in bulk.  
  7. If making dinner rolls, make rolls and let rise until double in bulk.
Bake at 375 for 15 to 20 minutes.
Cinnamon Rolls
Rich Dinner Rolls dough 1/2 cube melted butter 1/2 cup brown sugar cream or milk
  1. After you have mixed all the above ingredients, roll out the dough using a rolling pin to about 1/4 inch thickness.  I like to make it rectangular (longer than wide).
  2. Spread a generous amount of softened butter on the dough to the edges.   Sprinkle with a layer of brown sugar ( I don't measure, just make sure it is to the edge of the dough)
  3. Sprinkle with cinnamon.  Can add raisins and/or crushed walnuts if you want.
  4. Roll dough the long way.  Cut in to 1 inch sections.  Will make 12-16 rolls.  Easiest way to cut 1 inch cinnamon rolls is with thread or unflavored dental floss.  
  5. NOTE: The following mixture is being prepared in the bottom of the pan where you place the cinnamon rolls.
    In a large baking pan, put melted 1/2 cube butter, 1/2 cup brown sugar and some cream or milk to make creamy.
  6. Stir the mixture.  It should make a thick caramel.
  7. Place them and let rise to double their size.  
  8. Bake at 375 degrees for 20 minutes or until they are golden brown.
  9. Turn out upside down to platter.  Enjoy!! YUMMY!!

Friday, November 23, 2012

Japanese Sweet Potato Casserole



We had to do some improvising this Thanksgiving.  My kids went on a field trip to pick Japanese sweet potatoes from a local farm...so I tried this recipe to replace Kurt's beloved marshmallow yams.  They were a hit. 

Ingredients
  • 2 very large Japanese sweet potatoes
  • 4 tbsp. butter
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1 tsp. cinnamon
  • 2 egg yolks
  • sesame seeds for garnish
Cooking Directions
  1. Peel potatoes and chop into small pieces of roughly the same size.
  2. Boil potatoes until tender (approximately 15 to 20 minutes.) Drain and pour into a large mixing bowl.
  3. Mash with butter, sugar, cinnamon, and milk while still warm. Allow to cool, then mix in one of the egg yolks.
  4. Pour into a 9 inch round or square baking dish and use the back of a spoon to make a design of your choosing on the surface.
  5. Break apart the remaining egg yolk with a fork and brush the entire yolk over the surface of the casserole being careful not to flatten the design. Sprinkle on sesame seeds if desired.
  6. Bake for 10 minutes at 350 degrees to heat it through then put under the broiler for up to 10 minutes to brown the top.

Saturday, November 17, 2012

LESLIE'S CHOCOLATE CAKE

2 cups sugar
2 eggs
2 1/2 cup flour
1 tsp. salt
1/2 cup cocoa
3/4 cup oil
1 cup sour cream*
2 tsp soda
1 tsp vanila


Mix together with beaters then mix in 1 cup boiling water. Pour into greased cake pan and cook at 350 until done (fore white cake omit cocoa)

*add 2 TBSP vinegar to milk to substitute sour cream


Tuesday, October 16, 2012

GRANDMA KEYSER'S CHOW MIEN






Ingredients: amounts to taste
Pork - cubed
Celery - sliced on a slant 1/4 - 1/2 inch thick
Onion - slice 1/4 - 1/2 inch thick
Sprouts
Water Chestnuts
Chow mien noodles

Cook pork in fry pan cover with 2-4 cups of water and simmer until tender (plan about an hour) add water as needed.

In a large pot place onions and cover with water, bring to a boil. Add celery and boil for another minute.  Drain vegetables, reserve water. Add sprouts and Water Chestnuts

Pour water from meat to another pan, add corn starch to thicken adding  vegetable water as needed. Pour gravy into vegetables, add soy sauce to flavor. Stir gently to mix careful not to break sprouts.

Serve over chow mien noodles

Wednesday, October 10, 2012

KAUAI BANANA BREAD

Recipe is from a true Hawaiian princess (and ward cookbook)

Cream: 2 cups sugar
             1 cup butter or margarine

Add:     6 very ripe mashed bananas
             4 well-beaten eggs


Mix:     2 1/2 cups plus 1 TBS flour
             1 tsp. salt
             2 tsp. baking soda

 Blend wet and dry ingredients. Do not over-mix.  Pour into 2 (one pound) loaf pans and 1 small pan.  Bake at 350 for 45-50 minutes. 

Sunday, August 19, 2012

Gyudon

I took this from an About.com recipe and changed it a little to taste.
Simmered beef is served on top of steamed rice. It's one of the most popular rice bowl dishes (donburi) in Japan.
Yield: 4 servings
Ingredients:
4 cups steamed Japanese rice
1 lb thinly sliced beef loin, cut into 2 inch lengths
1 onion, thinly sliced
1 1/3 cup dashi soup
1 cup water
4 Tbsp soy sauce
1Tbsp fresh ginger juice (grate and filter by wringing the mush through a paper towel)
1 crushed garlic clove
3 Tbsp mirin
2 Tbsp sugar
1 tsp sake (optional)
benishoga (pickled red ginger) for topping *optional
Preparation:
Put dashi, soy sauce, sugar, mirin, and sake in a large pan and bring to a boil on medium heat. Add onion slices and simmer for a few minutes or until softened. Add beef in the pan and simmer for a few minutes. Serve hot steamed rice into individual deep rice bowls. Put simmered beef on top of the rice. Top with some benishoga if you would like.

Thursday, August 9, 2012

Fresh Peach Salsa

2 TB fresh cilantro, coarsely chopped
1 jalapeno pepper
2 peaches (or nectarines)
2 medium tomatoes
3/4 cup chopped onion
2 TBS  Extra-virgin olive oil
1 tsp. white balsamic vinegar

Chop cilantro and place in medium bowl. Cut jalapeno pepper in half (remove seeds); chop pepper finely and add to cilantro.  Cut peaches into small pieces, add to peppers. Cut tomatoes into small pieces; add to peaches. Add onions; gently stir in vinegar and oil.

* I added mango
* Left out jalapeno

Recipe comes from grocery store, they serve it with a pork tenderloin, we have had is with fish and skirt steak so far. It tastes great and adds a nice color to the plate.

Tuesday, June 19, 2012

SNICKERDOODLES

1/2 cup butter or margarine softened
1/2 cup shortening
1 1/2 cup sugar
2 eggs

2 3/4 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

Mix thoroughly butter, shortening, sugar and eggs.  Blend in flour, cream of tartar, soda and salt.  shape by rounded teaspoonfuls into balls.

Mix 2 TBS sugar and 2 tsp. cinnamon; roll cookie balls in mixture.  Place on ungreased banking sheet.  Bake at 400 for 8 to 10 minutes.

Tuesday, March 6, 2012

ANGEL HAIR PASTA WITH SHRIMP AND BASIL

This recipe is from allrecipes.com. We had some shrimp in the freezer and other seafood so I looked it up on line and we tried it last night and liked it we also added the other seafood that was in our freezer, scallops, green clams. I think you can use the basic ingredients and add anything you want.

Ingredients

  • 1/4 cup olive oil, divided
  • 1 (8 ounce) package angel hair pasta
  • 1 teaspoon chopped garlic
  • 1 pound large shrimp - peeled and deveined
  • 2 (28 ounce) cans Italian-style diced tomatoes, drained
  • 1/2 cup dry white wine (water or chicken broth)
  • 1/4 cup chopped parsley
  • 3 tablespoons chopped fresh basil
  • 3 tablespoons freshly grated Parmesan cheese


Directions

  1. Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
  2. Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
  3. Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

Monday, February 13, 2012

Grandma's Favorite Sugar Cookies from Nancy

1 cup sugar
2/3 cup Shortening
3 Cups Flour
2 tsp Baking Powder
1/2 tsp salt
2 beaten eggs
1/2 tsp vanilla
1/4 cup milk
Cream shortening and sugar and beat until fluffy. Stir eggs and vanilla into shortening mix. Mix dry ingredients separately in a bowl. Add dry ingredients, alternating with milk. Blend well and chill. Roll out and cut into shapes.
Bake at 375 degrees for 10-12 minutes until edges are barely turning golden light brown.
Frost when cookies are cooled down.

Butter Frosting
1/2 Cube Butter
1/2 pkg Powdered Sugar
1 teaspoon vanilla
1/4 teaspoon almond extract (optional, but makes it so good!)
Milk to right consistency

Wednesday, January 25, 2012

Pulled Pork

Pulled Pork
6-8lb pork shoulder
liquid smoke
2T pepper
2T cumin
4T paprika
1tsp cayenne
2T brown sugar
2T salt
2T chili powder
1T oregano
1T sugar
2T mustard powder

Splash meat with liquid smoke.  Mix spices together & massage into the meat. Wrap the meat in plastic wrap and let it rest in the fridge overnight - 2 days. Cook in the crock pot on low for 8-10 hours. Add 2C BBQ sauce for the last hour.



I filled two muffin tins with the extras and froze them for later. After about 30 minutes in the freezer you can transfer then to a ziplock.  Now when we want a quick lunch or dinner we just take out a "muffin" of meat and heat it up.  

Chicken Pot Pie

1 pound chicken breast, cooked and cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
3-4 potatoes (uncooked) cubed
1/3 cup butter
1/3 cup chopped onion
1/3 flour
garlic powder
1 tsp salt
1/4 tsp pepper
1/4 tsp celery seed
2 1/2 chicken broth
1 1/4 cup milk

2 (9 inch) unbaked pie crusts

1. preheat oven to 425 degrees
2. In a saucepan, combine chicken, carrots, peas, celery, and potatoes.  Add chicken broth to cover and boil for 15 minutes.  Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.
4. Cook bottom crust 5 minutes.
5. Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over.  Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.
6.  Bake in the preheated oven for 40 to 45 minutes or until pastry is golden brown and filling is bubbly.  Cool for 10 minutes before serving.

Chicken Fried Chicken

4 boneless skinless chicken breasts, pounded flat
30 saltine crackers
2 tbsp potato flakes
2 tbsp flour
1 tbsp season salt
1 tsp paprika
1 tbsp garlic powder
peper
2 eggs
flour
1/4 cup vegetable oil

In a large ziplock bag crush crackers until they are coarse crumbs.  Add potato flakes, flour, season salt, paprika, garlic powder, and pepper.  Coat chicken in flour then dip in egg.  Then place in bag one at a time and shake to coat.  Heat oil in skillet at medium heat.  Add chicken.  Cook for 15-20 minutes turning frequently until done. Serve with mashed potatoes and country gravy.

Potato Skins

4 large baking potatoes, baked
3 tbsp vegetable oil
1 tbsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp paprika
1/8 tsp pepper
8 bacon strips, cooked and crumbled
1 1/2 cups shredded cheese
1/2 cup sour cream
4 green onions

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4 inch shell.  Place potato skins on a greased baking sheet.  Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins.  Bake at 475 degrees F for 7 minutes; turn.  bake until crisp, about 7 minutes more.  Sprinkle bacon and cheddar cheese, and green onions inside skins.  Bake 2 minutes longer or until the cheese is melted.  Top with sour cream.  Serve immediately.

Chicken Enchiladas with Green Chili Sour Cream Sauce

8-10 flour tortillas
2 cups shredded Monterrey jack cheese
2 cups shredded cooked chicken
4 tbsp flour
4 tbsp butter
2 cups chicken broth
1 cup sour cream
1 can diced green chilies
chopped cilantro for garnish

Preheat oven to 425.  Mix together 1 cup of cheese and the chicken.  Place equal amounts of the chicken mixture into each tortilla.  Roll up and place seam side down in a lightly greased 9x13 inch pan.
In a saucepan , melt butter. Stir in the flour and cook for 1 minute.  Add the chicken broth, whisking until smooth.  Cook over medium heat until thick and bubbly.  Stir in the sour cream and green chiles.  Pour over the top of the enchiladas; sprinkle with remaining shredded cheese.  Bake for 20 to 25 minutes.  Sprinkle with cilantro, if desired.

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