From Jamie: Here is the one I used to make in Henderson a lot (it's my mom's recipe) and it's pretty basic, straight forward and yummy when fresh. The only down side is that it doesn't stay good for more than 2-3 days.
2 ½ cups warm water
1/3 cup oil
1/3 honey
1 T yeast (heaping)
1 ½ tsp salt (heaping)
7-8 cups whole wheat flour
*optional but best to use it: add ¼ cup gluten flour
Mix first 4 ingredients for 5 seconds. Then add the rest and only about 6 cups of flour to begin with. Add ¼ cup at a time until the dough pulls away from the sides (sometimes I have to scrape the sides a couple times in order to use less flour). Knead/mix in your mixer for 6 minutes. Cover, let rise until doubled and punch down.
With oil on your hands, form the dough into two loaves while trying to work out any large bubbles you feel. Place in very well-greased pans and let rise again until about half an inch above the sides. Bake at 410 for 10, then turn down the oven to 370 for an additional 15-17 minutes. Pull the pans out and let them stay in the pans for about 5 minutes before you try to turn them out onto a cooling rack. (these temps were based on trial and error with my last oven. not all ovens are created equal so just see how it goes!)
Wednesday, January 1, 2020
Cinnamon rolls via Carly Steward
And here's the cinnamon roll recipe:
Sweet Roll Dough—Phyllis Mason
3 ½ C. warm water
2 T. instant yeast
½ C. powdered milk
3 eggs
1 T. salt
½ C. sugar
½ C. oil
½ C. butter, melted
6 C. bread flour
4-6 C. all purpose flour
Mix together all ingredients in order given. Let rise until double. Roll out for rolls. Yield: 36 rolls
Old Fashioned Cinnamon Rolls—Phyllis Mason
Filling:
1 C. butter, melted
2 C. granulated sugar
1 C. brown sugar
¼ C. cinnamon
Mix butter, sugars, and cinnamon. Spread on sweet roll dough. Roll dough up tight. Cut in 1 1/2” lengths. Put 12 rolls per pan in three 9x13” pans. Let rise until double. Bake at 350 degrees for 20 min. Let cool. Spread glaze on top.
Glaze:
1 C. butter
½ C. milk
1 tsp. vanilla
1 tsp. Maple flavoring
3 C. powdered sugar
8 oz. cream cheese
Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.
Caramel Pecan Rolls—Phyllis Mason
2 C. butterscotch chips
1 C. corn syrup
1/3 C. butter
1 C. pecans
Melt chips, syrup, and butter together. Add pecans. Spread evenly in 2 9x13” pans. Make cinnamon rolls. Put on top of caramel pecan mixture. Bake at 350 degrees for 25-30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let cool. Yield: 24 rolls
Orange Rolls—Phyllis Mason
Filling:
¾ C. sugar
2 T. orange juice concentrate
¼ C. butter
Mix sugar and orange juice together. Butter rolled out sweet roll dough. Spread mixture on top. Roll up tight. Cut 1 ½” thick lengths and place 12 rolls per pan in 2 9x13” greased pans. Bake at 350 degrees for 25-30 min. Glaze while still hot. Yield: 24 rolls.
Glaze:
¾ C. sugar
½ C. sour cream
2 T. orange juice concentrate
¼ C. butter
Put all ingredients in sauce pan. Boil for 3 min.
Sweet Roll Dough—Phyllis Mason
3 ½ C. warm water
2 T. instant yeast
½ C. powdered milk
3 eggs
1 T. salt
½ C. sugar
½ C. oil
½ C. butter, melted
6 C. bread flour
4-6 C. all purpose flour
Mix together all ingredients in order given. Let rise until double. Roll out for rolls. Yield: 36 rolls
Old Fashioned Cinnamon Rolls—Phyllis Mason
Filling:
1 C. butter, melted
2 C. granulated sugar
1 C. brown sugar
¼ C. cinnamon
Mix butter, sugars, and cinnamon. Spread on sweet roll dough. Roll dough up tight. Cut in 1 1/2” lengths. Put 12 rolls per pan in three 9x13” pans. Let rise until double. Bake at 350 degrees for 20 min. Let cool. Spread glaze on top.
Glaze:
1 C. butter
½ C. milk
1 tsp. vanilla
1 tsp. Maple flavoring
3 C. powdered sugar
8 oz. cream cheese
Melt butter and milk together. Mix with rest of ingredients. Add more powdered sugar for a thicker glaze.
Caramel Pecan Rolls—Phyllis Mason
2 C. butterscotch chips
1 C. corn syrup
1/3 C. butter
1 C. pecans
Melt chips, syrup, and butter together. Add pecans. Spread evenly in 2 9x13” pans. Make cinnamon rolls. Put on top of caramel pecan mixture. Bake at 350 degrees for 25-30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let cool. Yield: 24 rolls
Orange Rolls—Phyllis Mason
Filling:
¾ C. sugar
2 T. orange juice concentrate
¼ C. butter
Mix sugar and orange juice together. Butter rolled out sweet roll dough. Spread mixture on top. Roll up tight. Cut 1 ½” thick lengths and place 12 rolls per pan in 2 9x13” greased pans. Bake at 350 degrees for 25-30 min. Glaze while still hot. Yield: 24 rolls.
Glaze:
¾ C. sugar
½ C. sour cream
2 T. orange juice concentrate
¼ C. butter
Put all ingredients in sauce pan. Boil for 3 min.
Sunday, January 13, 2013
Sweet and Sour Chicken
Hannah LOVED this chicken, and couldn't even wait until it cooled before she was eating it.
Sweet and Sour Chicken
from melskitchencafe.com
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat the oven to 325 degrees F. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken. *Serves 4-6
Sweet and Sour Chicken
from melskitchencafe.com
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil
Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Preheat the oven to 325 degrees F. Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.
Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.
*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken. *Serves 4-6
Monday, October 15, 2012
Outback Chicken Alice Springs Chicken
This was a wonderful dish. I especially loved the honey mustard sauce and would love to use that for a chicken fingers dipping sauce.
Outback Chicken Alice Springs Chicken
by Fabulously Creative
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1 cup sliced fresh mushroom (optional)
2 cup shredded Colby/Jack cheese
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.
Outback Chicken Alice Springs Chicken
by Fabulously Creative
4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
Lawry's Seasoning Salt
6 bacon slices
1 cup sliced fresh mushroom (optional)
2 cup shredded Colby/Jack cheese
1/4 cup regular mustard
1/3 cup honey
2 Tbsp. Mayonnaise
2 teaspoons dried onion flakes
First, Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes. While the chicken is in the refrigerator, cook bacon in a large skillet until crisp. Remove bacon and set aside. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Place chicken in a 9" × 13" casserole dish or pan.
To make the Honey Mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes. Spread some of the Honey Mustard over each piece of chicken, then layer with mushrooms, crumbled bacon, and shredded cheese. Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. Serve with the left over Honey Mustard Sauce that you made.
Friday, September 14, 2012
Chili con Queso Dip
Chili con Queso Dip
by Little Birdie Secrets
1 can regular chili (just beans, not meat--we like Nalley's or Hormel)
1 can jalepeno chili (same brand)
1 8 oz. block cream cheese (use the full-fat stuff--it's worth it!)
Combine all ingredients in a saucepan over medium-high heat. Stir until cheese is melted and combined well with the chili. Serve warm with tortilla chips.
by Little Birdie Secrets
1 can regular chili (just beans, not meat--we like Nalley's or Hormel)
1 can jalepeno chili (same brand)
1 8 oz. block cream cheese (use the full-fat stuff--it's worth it!)
Combine all ingredients in a saucepan over medium-high heat. Stir until cheese is melted and combined well with the chili. Serve warm with tortilla chips.
Wednesday, September 12, 2012
Lasagna Roll Ups
Everyone loved these roll ups!
Lasagna Roll Ups
by Cooking Classy
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
Lasagna Roll Ups
by Cooking Classy
4 Tbsp extra virgin olive oil, divided
1/2 lb lean ground beef
1/4 cup finely chopped yellow onion
1 (28 oz) can crushed tomatoes (I'd recommend Contadina Brand)
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
Salt and freshly ground black pepper, to taste
1 (15 oz) container Ricotta Cheese
1 large egg
1/3 cup fresh flat leaf parsley (aka Italian Parsley, its about 1 small handful), chopped
2 1/4 cups freshly grated Mozzarella Cheese, divided
3/4 cup freshly, finely grated Parmesan Cheese, divided
1/3 cup freshly, finely grated Romano Cheese
1/4 tsp salt
1/4 tsp freshly ground black pepper
12 uncooked lasagna noodles
Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture. Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets. Prepare cheese mixture (I do this while pasta is cooking) by stirring together Ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 1 3/4 cups grated Mozzarella Cheese, 1/2 cup Parmesan Cheese and 1/3 cup Romano Cheese, stir mixture until well combine. Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish by tilting pan back and forth. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce (about a heaping 1/8 cup over each) then sprinkle remaining 1/2 cup Mozzarella Cheese and 1/4 cup Parmesan Cheese evenly over roll ups. Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with additional chopped fresh parsley.
Saturday, June 16, 2012
(Crockpot) Dulce De Leche
Dulce De Leche
by Mel's Kitchen Cafe2 (14-ounces each) cans sweetened condensed milk
1-2 teaspoons pure vanilla extract or vanilla paste, optional
3 (1/2 pint each) canning jars with lids and rings
Water
Open the cans of sweetened condensed milk and portion them equally into the three canning jars. Wipe the tops and sides of the canning jars, if needed, in case any of the sweetened condensed milk spilled down the sides. Place a lid and ring on the canning jar and screw tightly to seal. Put the three canning jars in a slow cooker and cover with water by one inch. It doesn’t matter whether the jars are laying on their side or standing up straight – do what works best for the size of slow cooker you have. Place the lid on the slow cooker and set to low for 8-9 hours, until the dulce de leche is deep golden brown. Carefully remove the jars from the hot water and let them cool. If desired, open the jars and stir in 1/2 – 1 teaspoon vanilla extract into each jar. Replace the lids and rings and store in the refrigerator.
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