Homemade Tortillas
3 cups flour
2 tsp baking powder
1 tsp salt
4-6 Tbl shortening
1 1/4 cups warm water
1. Mix dry ingredients in a large bowl.
2. Add shortening,cut in with a fork.
3. Add water a little at a time til dough is soft but not sticky. Knead a few minutes.
4. Pull off 10-12 small dough balls. Cover and let rest 10 minutes.
5. Preheat griddle to medium.
6. Roll each ball in a circle on a lightly floured surface.
7. Place one at a time on griddle.Cook about 30 -60 seconds on each side.
Thursday, May 21, 2009
Homemade Chocolate Syrup
1 cup cocoa
1 1/2 cups sugar
1/2 tsp salt
1 1/2 cups water
1 tsp vanilla
1/4 cup corn syrup (optional)
Stir all together in a large saucepan.
Bring to a boil;stir until thickened. 3-6 minutes.
Store in refrigerator. Sauce will thicken more upon cooling.
Great to make chocolate milk,drizzled over ice cream,etc.
1 1/2 cups sugar
1/2 tsp salt
1 1/2 cups water
1 tsp vanilla
1/4 cup corn syrup (optional)
Stir all together in a large saucepan.
Bring to a boil;stir until thickened. 3-6 minutes.
Store in refrigerator. Sauce will thicken more upon cooling.
Great to make chocolate milk,drizzled over ice cream,etc.
Ranch Dressing Mix
Ranch Dressing Mix
5 Tablespoons instant minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream (I used my homemade buttermilk).
For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend nicely. Store in the refrigerator.
5 Tablespoons instant minced onions
7 teaspoons parsley flakes
4 teaspoons salt
1 teaspoon garlic powder
Mix together and store in an air tight container.
For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream (I used my homemade buttermilk).
For dip: Mix 2 Tablespoons dry mix with 2 cups sour cream.
Mix up a few hours before serving, so the flavors all blend nicely. Store in the refrigerator.
Wednesday, May 13, 2009
Tossed Salad
1-2 Romain lettuce hearts,chopped
1 carrot thinly sliced
1/4 cup frozen peas
1-2 thin slices of red onion,diced
1 hard boiled egg,chopped
Combine all in a large bowl,toss gently with large spoon and fork.
croutons
assortment of salad dressings
1 carrot thinly sliced
1/4 cup frozen peas
1-2 thin slices of red onion,diced
1 hard boiled egg,chopped
Combine all in a large bowl,toss gently with large spoon and fork.
croutons
assortment of salad dressings
Pancakes
2 cups flour (all whole wheat or half white/half wheat)
2 tablespoons sugar
4 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
4 tablespoons oil
1 mashed banana,optional
Combine all in a bowl. Pour by 1/4 cup onto hot griddle. When bubbles dot top of each pancake,flip. Remove to serving plate. Serve with butter,syrup,peanut butter,cinnamon.
Yield about 24 pancakes.
2 tablespoons sugar
4 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 eggs
4 tablespoons oil
1 mashed banana,optional
Combine all in a bowl. Pour by 1/4 cup onto hot griddle. When bubbles dot top of each pancake,flip. Remove to serving plate. Serve with butter,syrup,peanut butter,cinnamon.
Yield about 24 pancakes.
Homemade Extracts
Homemade Extracts Recipes
Ingredients:
Vanilla Extract:
2 vanilla beans, cut in half lengthwise and then chopped
1/2 cup vodka
1/4 cup water
Lemon Extract
1 lemon
1/2 cup vodka
1/4 cup water
Orange Extract
1/2 navel orange
1/4 cup vodka
1/2 cup water
Peppermint Extract
1/2 cup fresh chopped peppermint leaves
1/2 cup vodka
Directions:
To make an extract, combine the ingredients in a 1/2-pint Mason jar
and set aside to steep. Each recipe can be stored anywhere and should
keep for up to a year.
Vanilla Extract:
Using a sharp kitchen knife, cut a lengthwise slit down the middle
of each vanilla bean. Cut vanilla beans into 1/2 - 3/4-inch pieces.
Pour vodka into your container. Add vanilla beans to container and
shake. Wait and shake. It will take 30 days for the vanilla extract.
Once each day, vigorously shake the container for 30 seconds. Once
the 30 days has finished, strain the liquid through coffee filter
or layers of cheesecloth.
Lemon Extract :
Thinly peel 1 lemon with a vegetable peeler taking care not to
include any pith. Dice the peel (about 2 Tbsp) and combine it with
vodka and water. Set aside to steep for at least 3 days. More is
better.
Orange Extract:
Thinly peel 1/2 navel orange with a vegetable peeler taking care
not to include any pith and cut the peel into chunks (about 1 1/2
Tbsp). Combine with vodka and water. Set aside to steep for at
least 3 days. More is better.
Peppermint Extract:
Fill container 1/2 full with vodka, add 1/2 cup fresh chopped
peppermint. Fill rest of way with water and let stand for 3 weeks.
Pour through strainer, cheesecloth, or coffee filter to remove solids.
Ingredients:
Vanilla Extract:
2 vanilla beans, cut in half lengthwise and then chopped
1/2 cup vodka
1/4 cup water
Lemon Extract
1 lemon
1/2 cup vodka
1/4 cup water
Orange Extract
1/2 navel orange
1/4 cup vodka
1/2 cup water
Peppermint Extract
1/2 cup fresh chopped peppermint leaves
1/2 cup vodka
Directions:
To make an extract, combine the ingredients in a 1/2-pint Mason jar
and set aside to steep. Each recipe can be stored anywhere and should
keep for up to a year.
Vanilla Extract:
Using a sharp kitchen knife, cut a lengthwise slit down the middle
of each vanilla bean. Cut vanilla beans into 1/2 - 3/4-inch pieces.
Pour vodka into your container. Add vanilla beans to container and
shake. Wait and shake. It will take 30 days for the vanilla extract.
Once each day, vigorously shake the container for 30 seconds. Once
the 30 days has finished, strain the liquid through coffee filter
or layers of cheesecloth.
Lemon Extract :
Thinly peel 1 lemon with a vegetable peeler taking care not to
include any pith. Dice the peel (about 2 Tbsp) and combine it with
vodka and water. Set aside to steep for at least 3 days. More is
better.
Orange Extract:
Thinly peel 1/2 navel orange with a vegetable peeler taking care
not to include any pith and cut the peel into chunks (about 1 1/2
Tbsp). Combine with vodka and water. Set aside to steep for at
least 3 days. More is better.
Peppermint Extract:
Fill container 1/2 full with vodka, add 1/2 cup fresh chopped
peppermint. Fill rest of way with water and let stand for 3 weeks.
Pour through strainer, cheesecloth, or coffee filter to remove solids.
Friday, May 8, 2009
Whole Wheat Waffles
1 3/4 cups whole wheat
1 Tablespoon baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 cup oil
Combine all in a mixing bowl. Cook just under 1/2 cup batter at a time in heated waffle iron.
Serve with butter,syrup,peanut butter, or chocolate syrup.
1 Tablespoon baking powder
1/4 tsp salt
2 eggs
1 3/4 cups milk
1/2 cup oil
Combine all in a mixing bowl. Cook just under 1/2 cup batter at a time in heated waffle iron.
Serve with butter,syrup,peanut butter, or chocolate syrup.
Shrimp Stir Fry
1 lb raw shrimp,peeled
2 Tablespoons Kraft Asian Toasted Sesame Dressing
2-3 carrots,peeled,julienned
1/2 small red onion,sliced thin
1/2 bell pepper,sliced into strips
several broccoli florets
soy sauce
hot cooked rice
In large wok or skillet,cook shrimp in dressing until pink. Remove to bowl,set aside.
Put vegetables in wok with a couple dashes of soy sauce. Cook until crisp tender.
Add shrimp back in with vegetables. Heat through.
Serve over rice.
2 Tablespoons Kraft Asian Toasted Sesame Dressing
2-3 carrots,peeled,julienned
1/2 small red onion,sliced thin
1/2 bell pepper,sliced into strips
several broccoli florets
soy sauce
hot cooked rice
In large wok or skillet,cook shrimp in dressing until pink. Remove to bowl,set aside.
Put vegetables in wok with a couple dashes of soy sauce. Cook until crisp tender.
Add shrimp back in with vegetables. Heat through.
Serve over rice.
Thursday, May 7, 2009
Thin Mint Cookies
Thin Mint Cookies
Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil
DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.
Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.
Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)
Preheat the oven to 350°F.
Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.
Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.
Here's a richer, home-style version of the Girl Scout cookie-sale favorite. Using best quality chocolate in the glaze elevates the cookies even higher. Make sure you use peppermint extract, not spearmint, or else your cookies will taste like chewing gum.
RECIPE INGREDIENTS
1 1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil
DIRECTIONS
Sift together the flour, cocoa powder, baking powder, and salt in a medium-size mixing bowl.
Combine the butter and sugar in a large mixing bowl and, with an electric mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg and the extracts and beat until smooth. Stir in the flour mixture until just incorporated.
Divide the dough into 2 equal portions. Turn 1 portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and refrigerate it for at least 2 hours or up to 24 hours. Repeat with the remaining dough. (Dough logs may be wrapped tightly in plastic and frozen for up to 1 month. Slice and bake directly from the freezer.)
Preheat the oven to 350°F.
Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it doesn’t become flattened as you cut. Place the cookies on ungreased baking sheets at least 2 inches apart. Bake until they are firm around the edges but still soft on top, 13 to 15 minutes (a minute or two longer for frozen dough). Let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely.
Put 1 inch of water in the bottom of a double boiler or a large saucepan and bring to a bare simmer. Place the chocolate and vegetable oil in the top of the double boiler or in a stainless-steel bowl big enough to rest on top of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.
Line 2 baking sheets with parchment paper or aluminum foil. Use a small offset spatula to spread a thin layer of the chocolate glaze over the top of each cookie. Place the cookies, chocolate side up, on the baking sheets and refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep at room temperature in an airtight container for 4 to 5 days.
Friday, May 1, 2009
Cool Whip Clone
Whipped Topping
1 tablespoon unflavored gelatin
1 tablespoon water
1/3 cup boiling water
1 cup water
1 cup instant non-fat dry milk powder
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 teaspoons lemon juice
Pour the cup of water into a large metal bowl and put into the freezer. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, is much more satisfying than the chemical fluff available in the freezer at the market. It is economical to make compared to purchasing ready made. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. Top of Page
1 tablespoon unflavored gelatin
1 tablespoon water
1/3 cup boiling water
1 cup water
1 cup instant non-fat dry milk powder
1/3 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla
2 teaspoons lemon juice
Pour the cup of water into a large metal bowl and put into the freezer. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside. When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters, whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes. Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal. Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again. It doesn't taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, is much more satisfying than the chemical fluff available in the freezer at the market. It is economical to make compared to purchasing ready made. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts. Top of Page
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