3 ripe bananas
1/3 c butter
1/2 c. sugar
1 egg beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 1/2 c flour
1/2 c chocolate mini chips
Spray and flour a loaf tin. Mash bananas and combine with the butter and then stir in all the rest of the ingredients.
Cook 350 for 50 to 1 hour. Use a toothpick to check on whether it is done.
Thursday, December 6, 2018
Tuesday, November 27, 2018
Fabulous Fudge
3 cups semi-sweet chocolate chips
1 cup butter( I use salted)
2 cups chopped nuts(I never use nuts)
1 can evaporated milk
1 Tbls. vanilla
1 pkg miniature marshmellows( I use 16 oz. of marshmellows which is 8 cups)
4 1/2 cups sugar
Blend sugar with evaporated milk and softened butter in a large pot and bring to a rolling boil stirring constantly. Cook for 6 min at a rolling boil, stirring constantly. Take off heat and add vanilla, marshmellows and chocolate chips. Add nuts stirring all together until the marshmellows are all melted in. Pour into buttered pan and put in fridge for 24 hours to ripen. That is if you can wait!! It is easier to cut if it has not hardened for 24 hours.
1 cup butter( I use salted)
2 cups chopped nuts(I never use nuts)
1 can evaporated milk
1 Tbls. vanilla
1 pkg miniature marshmellows( I use 16 oz. of marshmellows which is 8 cups)
4 1/2 cups sugar
Blend sugar with evaporated milk and softened butter in a large pot and bring to a rolling boil stirring constantly. Cook for 6 min at a rolling boil, stirring constantly. Take off heat and add vanilla, marshmellows and chocolate chips. Add nuts stirring all together until the marshmellows are all melted in. Pour into buttered pan and put in fridge for 24 hours to ripen. That is if you can wait!! It is easier to cut if it has not hardened for 24 hours.
Tuesday, November 13, 2018
Sunday, November 4, 2018
Enchilada Sauce
There are two versions of Hailey's enchilada sauce. One is a little bit harder. I'll post both of them and you can decide which one you want to use.
Ingredients:
Directions:
Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to two weeks.
If you are wary about heat/spice begin with 2 tbsp power and add more from there once the sauce has reached a simmer if you'd like.
Ingredients:
Easy Version:
Ingredients:
- 2 tbsp vegetable or canola oil
- 2 tbsp all purpose or gluten free flour
- 4 tbsp chili powder (not cayenne)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp oregano
- 2 cups chicken or vegetable stock
Directions:
Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
Use immediately or refrigerate in an air-tight container for up to two weeks.
If you are wary about heat/spice begin with 2 tbsp power and add more from there once the sauce has reached a simmer if you'd like.
Hard Version:
Ingredients:
- 2/3 cup oil
- 2/3 cup flour
- 14 oz Chile Puree (Beuno Brand, MILD)*
- 4-5 cups water
- 8 oz can Tomato Sauce
- Salt, garlic, and pepper to taste
1. In a pot, brown (roux) flour in oil. Add Chile Puree.
2. Add 4-5 cups of water and tomato sauce.
3. Add salt and garlic and pepper. Season to taste.
4. Bring mixture to a boil. Depending on thickness, add more water. You know it's the perfect consistency when it coats the back of a spoon.
5. After it comes to a boil, turn down the heat and simmer for 20-30 minutes.
6. Keep lid on to prevent skin from forming on top.
* To make your own chili puree combine 2 cups chicken broth and 3 tbsp chili powder. Boil the two ingredients for 15 minutes.
Refried Beans
1 pound dried pinto beans
1 onion, chopped (omit if you use onion powder)
1/2 tsp red pepper
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (instead of full chopped onion)
2 tsp cumin
1 tsp coriander
Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in a pot and cover with at least an inch of water. Allow to soak overnight.
The next day, rinse and place beans in a crockpot.* Add the chopped onion and enough eater to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.
Mash the beans until they are the texture you prefer and season to taste with the rest of the seasonings above. I typically use all of them, but if you don't have some of the spices the beans will still be taste fine. The garlic, onion powder and cumin give the best flavor. The red pepper adds spice. The coriander depends on how much you like coriander.
*If you don't want to use the crockpot, or if you don't have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion, and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.
1 onion, chopped (omit if you use onion powder)
1/2 tsp red pepper
2 tsp salt
1 tsp garlic powder
1 tsp onion powder (instead of full chopped onion)
2 tsp cumin
1 tsp coriander
Sort through the dried beans, removing any stones or defective beans. Rinse thoroughly. Place in a pot and cover with at least an inch of water. Allow to soak overnight.
The next day, rinse and place beans in a crockpot.* Add the chopped onion and enough eater to cover by about an inch. Cook 8-10 hours on low. Stir in salt and pepper to taste.
Mash the beans until they are the texture you prefer and season to taste with the rest of the seasonings above. I typically use all of them, but if you don't have some of the spices the beans will still be taste fine. The garlic, onion powder and cumin give the best flavor. The red pepper adds spice. The coriander depends on how much you like coriander.
*If you don't want to use the crockpot, or if you don't have 8 hours until serving time, you can cook them on the stovetop. Place beans, onion, and water in a large stockpot. Bring to a boil. Reduce heat to a simmer and cover slightly. Stir frequently, adding water if necessary.
Wednesday, September 5, 2018
Extra Delicious Brownies
1 1/2 cup flour
1 tsp baking powder
1 tsp salt
4 eggs
2 cups sugar
2/3 cup vegetable oil
5 tbsp cocoa
3 tsp vanilla
1 cup chopped nuts (but who would want nuts in a brownie!!!)
Here are the directions in totality:
Mix well together. Bake at 350 until done about 25-30 minutes.
They are very specific, so make sure you follow them exactly! :)
1 tsp baking powder
1 tsp salt
4 eggs
2 cups sugar
2/3 cup vegetable oil
5 tbsp cocoa
3 tsp vanilla
1 cup chopped nuts (but who would want nuts in a brownie!!!)
Here are the directions in totality:
Mix well together. Bake at 350 until done about 25-30 minutes.
They are very specific, so make sure you follow them exactly! :)
Monday, August 20, 2018
Quick and Easy Vegan Black Beans and Rice
INGREDIENTS
FOR THE RICE:
- 1 cup short grain white rice
- 2 cups water
- salt, to taste
- juice of one lime
- 2 tablespoon chopped fresh cilantro
FOR THE BEANS:
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 28-oz. can black beans, rinsed and drained
- 1 teaspoon cumin
- plenty of kosher salt
- 1 cup water
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro
INSTRUCTIONS
- To make the rice, bring water to a boil, add rice and salt, stir, and simmer until cooked (about 15-20 minutes). When done, stir in the cilantro and lime juice and add more salt if necessary.
- Meanwhile, to make the beans, sauté the onion in oil over medium-high heat in a medium sized pot until softened and beginning to brown (about 2-3 minutes).
- Add beans, cumin, salt, and water. Stir, bring to a boil, and simmer uncovered for about 10 minutes.
- Use a potato masher to mash the beans a few times, thickening the mixture, but leaving most of the beans intact.
- Stir in the lime juice and cilantro and season with more salt if necessary.
- Serve the beans on top of the rice as a side or meal.
Monday, August 6, 2018
Spinach Potato Tacos
Trust me, you won't mind the spinach in these. You don't even know it's there!
Ingredients:
2 large sized potatoes
1.3 lb fresh spinach
1/3 cup or half a small white onion, finely chopped
4 cloves garlic, finely minced
2 tbsp olive oil
Salt, to taste
Pepper to taste
Cheese for topping
Directions:
1. Rinse the spinach and cut any long stems. Roughly chop the spinach and set aside. Clean the potatoes, peel and chop them into bite-sized pieces. Make them the same size and small enough they won't rip the tortilla.
2. Heat the oil in a large pan and add the potatoes. Fry them for a few minutes, stirring often to prevent burning. Next, add the onion and saute until soft and translucent, then add the minced garlic and a large pinch of salt. Continue to cook until the potatoes are soft and cooked through--if needed you can add a couple of tbsp of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally, you may need to add the spinach in a couple of batches as it takes up a large space. Taste, and if needed, add more salt and/or black pepper.
3. Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle with cheese. Add sour cream and salsa as desired.
NOTE: The potatoes always take longer to cook than you think. Let them cook for a bit before adding the onion or make sure they are chopped up really small.
Ingredients:
2 large sized potatoes
1.3 lb fresh spinach
1/3 cup or half a small white onion, finely chopped
4 cloves garlic, finely minced
2 tbsp olive oil
Salt, to taste
Pepper to taste
Cheese for topping
Directions:
1. Rinse the spinach and cut any long stems. Roughly chop the spinach and set aside. Clean the potatoes, peel and chop them into bite-sized pieces. Make them the same size and small enough they won't rip the tortilla.
2. Heat the oil in a large pan and add the potatoes. Fry them for a few minutes, stirring often to prevent burning. Next, add the onion and saute until soft and translucent, then add the minced garlic and a large pinch of salt. Continue to cook until the potatoes are soft and cooked through--if needed you can add a couple of tbsp of water to the pan to prevent the potatoes from burning. Now add the roughly chopped spinach to the pan and gently stir the ingredients. Sprinkle some pepper over the ingredients and stir. Continue to cook until the spinach has just begun to wilt. Additionally, you may need to add the spinach in a couple of batches as it takes up a large space. Taste, and if needed, add more salt and/or black pepper.
3. Warm the corn tortillas up and scoop a couple of tablespoons into each tortilla, sprinkle with cheese. Add sour cream and salsa as desired.
NOTE: The potatoes always take longer to cook than you think. Let them cook for a bit before adding the onion or make sure they are chopped up really small.
BBQ Chickpea Salad
Ingredients
- 1 19 oz can chickpeas (2 cups), drained and rinsed
- 1/2 cup BBQ Sauce
- 6 cups romaine lettuce (two romaine hearts), chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 cup corn kernel (fresh or frozen and thawed)
- 1/4 red onion, thinly sliced
- 6 Tablespoons Ranch Dresssing
- Lime wedges for garnish
Instructions
- Add the chickpeas to a saucepan with the BBQ sauce and put over medium heat. Let the chickpeas simmer in the sauce for about 5 to 10 minutes until the sauce thickens and sticks to the chickpeas. Remove from heat.
- Divide the lettuce among two large bowls. Then divide all of the vegetable and the BBQ chickpeas on top of the lettuce.Drizzle with creamy vegan ranch dressing and garnish with a wedge of lime.
NOTE: Remember, you can buy chickpeas in cans at the store but they are called Garbanzo beans.
Udon Noodles with Peanut Sauce
Ingredients:
2 (7.22 ounce) packages udon noodles
1/4 cup reduced-fat creamy peanut butter
2 tbsp brown sugar, packed
2 tbsp low-sodium soy sauce
2 tbsp rice vinegar
1 1/2 tsp grated fresh ginger
1 1/2 tsp sesame oil
1/2 tsp cornstarch
1/2 tsp chili garlic sauce
2 cloves garlic, minced
1 cup cooked broccoli florets (I usually steam them for 3-4 minutes)
1 cup shredded carrot
1 cup baby spinach
Directions:
In a large pot of boiling water, cook udon noodles according to package directions, about four minutes; drain well.
Heat a saucepan over medium heat. Add 1/4 cups plus 2 tbsp water, peanut butter, brown sugar, soy sauce, rice vinegar, ginger, sesame oil, cornstarch, chili garlic sauce and garlic.
Bring to a boil; cook, stirring constantly, about 1 minute.
Reduce heat to low; add the Udon noodles, broccoli and carrots and stir to coat, about 1 minute.
Remove from heat; add the spinach and gently toss to combine until the spinach has wilted, about 1 minute.
Serve immediately.
NOTES:
- I don't always add spinach, but it's a good addition when I do.
- The chili garlic sauce doesn't add much taste, but does add spice.
- You can usually find Udon Noodles in the Asian section, but if not, you can use whole wheat spaghetti noodles and this still tastes pretty good.
- I don't always use fresh ginger. I often use the powder.
Black Bean Salad Wraps
Ingredients:
4 8-inch flavored or plain flour tortillas
1 15-ounce can black beans, rinsed and drained
1/2 cup chopped green sweet pepper or 1 fresh jalapeno chile pepper, seeded and finely chopped
2 tbsp snipped fresh cilantro
1/3 cup light mayonnaise dressing or salad dressing
1 tbsp lime juice
Leaf lettuc
Directions:
1. Stack tortillas and wrap tightly in foil. Heat in a 350 oven for 10 minutes to soften.
2. Meanwhile, in a medium bowl mash black beans slightly; add sweet pepper and cilantro. Stir in light mayonnaise dressing and lime juice.
3. To serve, spread bean mixture evenly over tortillas. Top with lettuce leaves. Roll up tortillas.
NOTES:
- I use full fat mayo dressing. You could swap out mayo for miracle whip if you prefer.
- I don't use cilantro because I don't like cilantro.
- These are good with spinach wraps that you can buy at Aldi.
- I don't warm the tortillas.
- These come together really fast and are better than they sound.
Saturday, August 4, 2018
Veggie Meal Ideas That Don't Need a Recipe
I just wanted to throw a few things out here that you probably already know how to do but maybe forgot about.
Here are some of my easy, cheap veggie meals:
Here are some of my easy, cheap veggie meals:
- Homemade mac'n'cheese
- Baked Potatoes
- Gnochhi
- Pasta of any kind, with all different sauces
- Pasta salad--lots of variations on this
- Salad--lots of variations on this
- Grilled Cheese sandwiches and some kind of soup
- Bean and cheese burritos--or any kind of burrito that uses re fried beans instead of meat.
- German pancakes
- Pizza--just make it a veggie pizza or splurge for some pepperoni
- Pasta with Roasted Veggies
- Quesadillas--you can spice these up with a lot of things.
- Potato Soup
I'll add some more recipes soon!
Sage and Browned Butter Ravioli Recipe
Ingredients:
- 1 package (20 oz) refrigerated cheese ravioli or 2 packages (9 oz each) mushroom agnolotti
- 1/2 cup butter, cubed
- 1/2 cup coarsely chopped fresh sage
- 1/2 tsp salt
- 2 tbsp lemon juice
- 1/4 cup shredded Parmesan cheese
Directions:
1. Cook ravioli according to package directions. In a large heavy sauce pan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat.
2. Drain ravioli, reserving 2 tbsp pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to coat. Serve with cheese. Yield: 4 servings
Pinto Bean Tostados
Ingredients:
- 1/4 cup sour cream
- 3/4 tsp. grated lime peel
- 1/4 tsp. cumin
- 1/2 tsp salt, divided
- 2 tbsp. canola oil, divided
- 2 garlic cloves minced
- 2 cans (15 oz each) pinto beans rinsed and drained
- 1 to 2 tsp hot pepper sauce
- 1 tsp chili powder
- 6 corn tortillas (I use actual tostada shells from Aldi)
- 2 cups shredded lettuce
- 1/2 cup salsa
- 3/4 cup whatever cheese you want
Directions:
1. In a small bowl, mix sour cream, lime peel (you can just use a little bit of lime juice), cumin and 1/4 tsp salt. In a large saucepan, heat 1 tbsp oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili power and remaining salt; heat through, stirring occasionally. Keep warm.
2. If using corn tortillas, brush both sides with remaining oil. Place a large skillet over medium high heat. Add tortillas in two batches; cook 2-3 minutes on each side or until lightly browned and crisp.
3. To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.
Tuesday, May 29, 2018
Orzo Parmesan Spinach Pasta
1 cup orzo pasta
1 Tbsp Olive oil
2 cloves minced garlic
1 onion, diced
1 Tbsp flour
1 cup milk
1 1/2 cups spinach, roughly chopped (I usually put in a lot more and just rip it with my hands)
1/2 cup shredded parmesan cheese
Salt and pepper to taste
1 tsp basil (optional, but I always add it)
Bacon bits or grilled chicken (optional)
In a large pot of boiling water, cook orzo pasta according to directions on package. Drain well (orzo is a small pasta so use a small holed or mesh strainer or you'll loose it all down the sink)!
Heat olive oil in sauce pan over medium heat. Add garlic and onion and cook, stirring frequently until onions have become translucent, about 3 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly until slightly thickened, about 5 minutes.
Add spinach and cook until wilted. Stir in parmesan until melted. Add orzo pasta and gently toss to combine.
This is one of our favorites. It's easy, quick and even Maxwell will eat it!
Saturday, May 19, 2018
Carmel Pudding Cake
Topping
Mix and boil together
4 c. water
2 c brown sugar
4 tbls. butter
Set aside to cool slightly
Cake
1 c sugar
1 c. grated apples
2 c. flour
1 tps. nutmeg
1 tsp cinnamon
2 1/2 tsp. baking powder
1/2 tsp soda
1 c. milk
1 tsp vanilla
1 c. raisins
Beat together to make batter and pour into a greased 9x13 cake pan.
Pour hot topping mix over the top and bake 375 for 45 min.
Mix and boil together
4 c. water
2 c brown sugar
4 tbls. butter
Set aside to cool slightly
Cake
1 c sugar
1 c. grated apples
2 c. flour
1 tps. nutmeg
1 tsp cinnamon
2 1/2 tsp. baking powder
1/2 tsp soda
1 c. milk
1 tsp vanilla
1 c. raisins
Beat together to make batter and pour into a greased 9x13 cake pan.
Pour hot topping mix over the top and bake 375 for 45 min.
Hot Fudge Pudding
1 c. flour
2 tsp. baking powder
1/4 tsp. salt
3/4 c sugar
2 tbls. cocoa
1/2 c milk
2 tbls. oil
Mix dry ingredients together and then add liquids. Stir all together if it is too dry add some more milk. Mix in a 9x9 deep pan.
Topping
1 c br. sugar firmly packed
1/4 c cocoa
Mix together until blended well and then spread over the batter. Pour 1 3/4 c hot water over the top of it all making sure it covers all the top. Bake 350 for 40-45 min. Put an old pan under it because it may overflow as it bakes.
2 tsp. baking powder
1/4 tsp. salt
3/4 c sugar
2 tbls. cocoa
1/2 c milk
2 tbls. oil
Mix dry ingredients together and then add liquids. Stir all together if it is too dry add some more milk. Mix in a 9x9 deep pan.
Topping
1 c br. sugar firmly packed
1/4 c cocoa
Mix together until blended well and then spread over the batter. Pour 1 3/4 c hot water over the top of it all making sure it covers all the top. Bake 350 for 40-45 min. Put an old pan under it because it may overflow as it bakes.
Toll House Pie
2 eggs
1/2 c flour
1/2 c. sugar
1/2 c firmly packed brown sugar
1 c butter melted and cooled to room temperature
1 cup chocolate chips
Beat eggs until foamy, beat in flour, sugars until well blended. Stir in melted butter. Stir in chocolate chips. Pour into unbaked pie crust. Bake 325 for 1 hour.
1/2 c flour
1/2 c. sugar
1/2 c firmly packed brown sugar
1 c butter melted and cooled to room temperature
1 cup chocolate chips
Beat eggs until foamy, beat in flour, sugars until well blended. Stir in melted butter. Stir in chocolate chips. Pour into unbaked pie crust. Bake 325 for 1 hour.
Sour Sauce
4 Tbls. vinegar
2/3 c water
4 tbls. sugar
1 tbls. soysauce
1/2 tsp salt
2 tsp. cornstarch
1 tsp sesame oil
Whisk together until the cornstarch is dissoved. I usually put cooked crumbled hamburger in the sauce.
2/3 c water
4 tbls. sugar
1 tbls. soysauce
1/2 tsp salt
2 tsp. cornstarch
1 tsp sesame oil
Whisk together until the cornstarch is dissoved. I usually put cooked crumbled hamburger in the sauce.
Lemon Chicken
1/4 c sugar
1/2 c chicken broth
2 tbls. water
1/2 tsp salt
2 tsp cornstarch
1 tsp sesame oil
1/4 c lemon juice
Put all the ingredients together and whisk until cornstarch is dissolved. Cook chicken in chunks and then add to sauce.
1/2 c chicken broth
2 tbls. water
1/2 tsp salt
2 tsp cornstarch
1 tsp sesame oil
1/4 c lemon juice
Put all the ingredients together and whisk until cornstarch is dissolved. Cook chicken in chunks and then add to sauce.
Chocolate Sheath Cake
2 c flour
2 c sugar
1 stick butter (1/2c)
1/2 c shortening
4 tbls. cocoa
1 c water
1 tsp soda
dash of salt
1 tsp cinnamon
1 tsp vanilla
2 eggs
1/2 c buttermilk
Melt butter and shortening in pan then add cocoa and water and bring to a boil. Pour over dry ingredients and mix well. Add eggs, vanilla and buttermilk and mix well.
Pour into a greased cookie sheet and cook 375 for 15-20 min.
2 c sugar
1 stick butter (1/2c)
1/2 c shortening
4 tbls. cocoa
1 c water
1 tsp soda
dash of salt
1 tsp cinnamon
1 tsp vanilla
2 eggs
1/2 c buttermilk
Melt butter and shortening in pan then add cocoa and water and bring to a boil. Pour over dry ingredients and mix well. Add eggs, vanilla and buttermilk and mix well.
Pour into a greased cookie sheet and cook 375 for 15-20 min.
Blond brownies
2 c flour
2 tsp. baking powder
1/2 c butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
1/4 tsp salt
Melt butter and then add br. sugar and beat add rest of ingredients and beat together. Grease a 9x12 pan cook 350 for 20-25 min.
2 tsp. baking powder
1/2 c butter
2 c. brown sugar
2 eggs
1 tsp. vanilla
1/4 tsp salt
Melt butter and then add br. sugar and beat add rest of ingredients and beat together. Grease a 9x12 pan cook 350 for 20-25 min.
My Bread
6 c. warm water
1/2 c sugar
1/2 c oil
2 tbls. salt
2 tbls. yeast
6 cups or more of flour
Put warm water and yeast, salt, sugar together and let grow. Add oil and then half of the flour. Mix and keep mixing and adding flour until the dough is not sticky and can be handled. It takes a bit of mixing to get it there. Put on a floured surface and kneed if you are doing it by hand or not then just take dough that is mixed and put on a floured surface and shape the loaves. Make sure to grease the loaf tins well so the bread will dump out. I usually get 4 loaves and maybe a extra one. Let rise and then cook 350 for 35 min. I put mine in a cold oven and it rises as the oven heats and I set the timer for 35 min. from when I put the bread in.
1/2 c sugar
1/2 c oil
2 tbls. salt
2 tbls. yeast
6 cups or more of flour
Put warm water and yeast, salt, sugar together and let grow. Add oil and then half of the flour. Mix and keep mixing and adding flour until the dough is not sticky and can be handled. It takes a bit of mixing to get it there. Put on a floured surface and kneed if you are doing it by hand or not then just take dough that is mixed and put on a floured surface and shape the loaves. Make sure to grease the loaf tins well so the bread will dump out. I usually get 4 loaves and maybe a extra one. Let rise and then cook 350 for 35 min. I put mine in a cold oven and it rises as the oven heats and I set the timer for 35 min. from when I put the bread in.
Banana Sticky Buns
Dough
3 1/4 c. flour
2 pkg yeast
3/4 c milk
1/2 c water
1/4 c butter
1/4 c. sugar
1 tsp. salt
1 egg
1 1/2 c bananas
Topping
3/4 butter
1 tsp. cinnamon
1 c. brown firmly packed sugar
1 tbls. corn syrup
1 tbls. water
Warm together milk, water, sugar, salt and butter and then add yeast. Make sure it is not too warm or it will kill the yeast. Beat eggs with a fork and add and then the flour. Beat it all together and then add in bananas. Cover and let rise for 30 min. It should double in size- sometimes I put a bowl of hot water under the dough to warm it up.
While dough is rising combine the ingredients for the toppng and heat until melted DO NOT BOIL JUST HEAT! Put topping in 9x12 pan and then drop the dough a tbls. at a time onto it. Bake 375 for 20 min and then invert on a cookie sheet.
3 1/4 c. flour
2 pkg yeast
3/4 c milk
1/2 c water
1/4 c butter
1/4 c. sugar
1 tsp. salt
1 egg
1 1/2 c bananas
Topping
3/4 butter
1 tsp. cinnamon
1 c. brown firmly packed sugar
1 tbls. corn syrup
1 tbls. water
Warm together milk, water, sugar, salt and butter and then add yeast. Make sure it is not too warm or it will kill the yeast. Beat eggs with a fork and add and then the flour. Beat it all together and then add in bananas. Cover and let rise for 30 min. It should double in size- sometimes I put a bowl of hot water under the dough to warm it up.
While dough is rising combine the ingredients for the toppng and heat until melted DO NOT BOIL JUST HEAT! Put topping in 9x12 pan and then drop the dough a tbls. at a time onto it. Bake 375 for 20 min and then invert on a cookie sheet.
Muffins
1 egg
1 c. milk
1/2 c. oil
2 cups flour or more
1/3 sugar
3 tsp. baking powder
1 tsp. salt
Mix the liquid ingredients together and then add the dry ingredients. Mix until all the dry is gone and things are mixed well. Cook 400 for 15-20 min. Make sure to grease your muffin tins well so that the muffins will come out.
1 c. milk
1/2 c. oil
2 cups flour or more
1/3 sugar
3 tsp. baking powder
1 tsp. salt
Mix the liquid ingredients together and then add the dry ingredients. Mix until all the dry is gone and things are mixed well. Cook 400 for 15-20 min. Make sure to grease your muffin tins well so that the muffins will come out.
Navajo Tacos
2 c. flour
3 tsp baking powder
3/4 tsp salt
1 c warm water
1 1/2 c shortening for frying
Combine dry ingredients then add the water and stir until it makes a soft ball. Bring shortening up to where a small piece of dough cooks when dropped in and then make balls and flatted on a floured surface and drop into oil and cook. We usually put chili and cheese and lettuce, or just honey and cheese or whatever you want.
3 tsp baking powder
3/4 tsp salt
1 c warm water
1 1/2 c shortening for frying
Combine dry ingredients then add the water and stir until it makes a soft ball. Bring shortening up to where a small piece of dough cooks when dropped in and then make balls and flatted on a floured surface and drop into oil and cook. We usually put chili and cheese and lettuce, or just honey and cheese or whatever you want.
Pizza Dough
1 pkg. yeast
1 c. warm water
1 tsp sugar
1 tsp. salt
2 tbls. oil
2 1/2 c flour
Dissolve yeast in warm water. Stir in remaining ingredients, beat for 20 strokes. Let rest for 5 min. Cook 425. I usually use a cookie sheet to make pizza and this will cover a cookie sheet. Remember to grease the cookie sheet.
1 c. warm water
1 tsp sugar
1 tsp. salt
2 tbls. oil
2 1/2 c flour
Dissolve yeast in warm water. Stir in remaining ingredients, beat for 20 strokes. Let rest for 5 min. Cook 425. I usually use a cookie sheet to make pizza and this will cover a cookie sheet. Remember to grease the cookie sheet.
Refrigerator Roll Dough
1 pkg. yeast
1 1/2 c warm water
1 c lukewarm mashed potatoes (I use instant potatoes with canned milk and about 1/4 tsp. salt
2/3 c sugar
2/3 c. butter shortening
2 eggs beaten with a fork
1 1/2 tsp. salt
6 to 7 c. flour
Dissolve yeast in warm water. Stir in rest of ingredient and 3c. of flour. Blend and then add rest of flour a bit at a time until you have a dough that you can handle (not sticking to your fingers). If not using a mixer then knead for 5 min. on a floured surface or let the mixer do it for a few min. adding flour if needed so you can handle dough. Grease a bowl with shortening and put dough in it and then turn it over so the greased side is up- cover with saran wrap leaving room for the dough to raise. You don't want the air to get to the rolls they will dry out. Refrigerate overnight. Make rolls whatever shape you want and then cook 400 for 8-12 min. Do not use self rising flour.
1 1/2 c warm water
1 c lukewarm mashed potatoes (I use instant potatoes with canned milk and about 1/4 tsp. salt
2/3 c sugar
2/3 c. butter shortening
2 eggs beaten with a fork
1 1/2 tsp. salt
6 to 7 c. flour
Dissolve yeast in warm water. Stir in rest of ingredient and 3c. of flour. Blend and then add rest of flour a bit at a time until you have a dough that you can handle (not sticking to your fingers). If not using a mixer then knead for 5 min. on a floured surface or let the mixer do it for a few min. adding flour if needed so you can handle dough. Grease a bowl with shortening and put dough in it and then turn it over so the greased side is up- cover with saran wrap leaving room for the dough to raise. You don't want the air to get to the rolls they will dry out. Refrigerate overnight. Make rolls whatever shape you want and then cook 400 for 8-12 min. Do not use self rising flour.
Chocolate Apple Loaf
2 c. sugar
1 c butter (2sticks) softened
3 eggs
1/2 c water
2 1/2 c. flour
2 tbls. unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp allspice
1 c. chocolate chips
2 cups grated apples ( I use baking apples-golden delcious)
1 tbls. vanilla
1/2 tsp salt
Cream together butter and sugar, beat in eggs and water until mixture is fluffy. Add dry ingredients and mix well. Add vanilla and chocolate chips. Bake in two greased and floured loaf pans at 325 for 1 hour or until done.
1 c butter (2sticks) softened
3 eggs
1/2 c water
2 1/2 c. flour
2 tbls. unsweetened cocoa
1 tsp. baking soda
1 tsp. cinnamon
1 tsp allspice
1 c. chocolate chips
2 cups grated apples ( I use baking apples-golden delcious)
1 tbls. vanilla
1/2 tsp salt
Cream together butter and sugar, beat in eggs and water until mixture is fluffy. Add dry ingredients and mix well. Add vanilla and chocolate chips. Bake in two greased and floured loaf pans at 325 for 1 hour or until done.
German Pancakes
6 eggs beaten
1 c. milk
1 c flour
1/2 tsp salt
5-6 tsp butter
Beat eggs until fluffly, add rest of ingredients. Melt butter and pour into a 9x12 cake pan add batter and bake 450 for 15-20 min. If you are having issues with it sticking use non stick spray on your pan then pour the butter in.
1 c. milk
1 c flour
1/2 tsp salt
5-6 tsp butter
Beat eggs until fluffly, add rest of ingredients. Melt butter and pour into a 9x12 cake pan add batter and bake 450 for 15-20 min. If you are having issues with it sticking use non stick spray on your pan then pour the butter in.
Quick Cinnamon Rolls
1/3 cup sugar
3 Tbls. yeast
1/2 C. Oil
1 1/4 cup warm water
2 beaten eggs
1 1/2 tsp. salt
5 1/4 c. flour
1/4 c. melted butter
1 1/2 tbls. cinnamon
1/3 c. sugar
In large bowl mix 1/3 c. sugar, yeast, oil with warm water until dissolved.
Cover and let stand in warm place for 15 min. (yeast should grow rapidly)
Blend eggs into yeast mixture, add salt to flour and then add to yeast mixture slowly to make soft dough.
Knead dough 5 min. on lightly floured surface. Roll dough into rectangular shape about 1/4 thick.
Brush dough with melted butter. Combine cinnamon and sugar and sprinkle over dough. ( I just put butter shortening not melted but just spread it over and dough and then sprinkle the dough with cinnamon and sugar.)
Roll up and cut, place in ungreased pan, let rise for 10 or more minutes.
Bake 425 for 10-15 min. Frost while warm. For the family I usually triple the receipe.
3 Tbls. yeast
1/2 C. Oil
1 1/4 cup warm water
2 beaten eggs
1 1/2 tsp. salt
5 1/4 c. flour
1/4 c. melted butter
1 1/2 tbls. cinnamon
1/3 c. sugar
In large bowl mix 1/3 c. sugar, yeast, oil with warm water until dissolved.
Cover and let stand in warm place for 15 min. (yeast should grow rapidly)
Blend eggs into yeast mixture, add salt to flour and then add to yeast mixture slowly to make soft dough.
Knead dough 5 min. on lightly floured surface. Roll dough into rectangular shape about 1/4 thick.
Brush dough with melted butter. Combine cinnamon and sugar and sprinkle over dough. ( I just put butter shortening not melted but just spread it over and dough and then sprinkle the dough with cinnamon and sugar.)
Roll up and cut, place in ungreased pan, let rise for 10 or more minutes.
Bake 425 for 10-15 min. Frost while warm. For the family I usually triple the receipe.
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