Monday, November 28, 2016

Really Quick and Yummy Rolls

I was shocked to find a quick roll recipe that was good. These are the best rolls I have ever made while not being directly supervised by my mother-in-law. I got this recipe from: http://www.food.com/recipe/bread-rolls-246317. You can click the link and get it from there, or else I've pasted it below, in case it ever disappears from the other site.

INGREDIENTSNutrition

  • 2(1/4 ounce) packages yeast
  • 12-4 12cups white bread flour
  • 3tablespoons sugar
  • 1teaspoon salt
  • 1cup milk
  • 12cup boiling water
  • 14cup butter, room temperature
  • DIRECTIONS

    1. In a small bowl, mix milk with water. Add sugar, yeast, and butter. Stir until yeast is dissolved and set aside for 10 minutes or until yeast has foamed up a bit.
    2. In a large bowl, mix flour and salt. Use the lower amount of flour to start with and add more only if the dough is really too sticky.
    3. Add yeast mixture to flour and mix.
    4. Knead until smooth and elastic. (I use a hand mixer with a kneading attachment.).
    5. Place in greased bowl, cover tightly with plastic wrap, and let rise in a warm place for 15 minutes.
    6. Oil your hands and shape the dough into rolls and place in a well-greased pan. I use 2 round non-stick cake pans.
    7. Cover loosely with plastic wrap and let rise another 15 minutes.
    8. Bake at 400 for about 10 minutes or until golden brown.
    9. Let these cool down before you remove them from the pan or they will likely tear.

Saturday, November 12, 2016

Russian Tea

I need to get in the holiday spirit soon, so I think it is time to add some more family holiday recipes here. My mom just asked whether we want her to send us some of that Tang drink that is Merle's recipe. I had forgotten to make that the last few years! I searched my email and found this recipe, which I had given to her and my sister upon request.

2c. Tang
3 oz. Countrytime Lemonade (I think it is about half of the amount of Tang)
1 1/3c. sugar
1 tsp Cinnemon
1/2 tsp. cloves
 
mix in 2q. jar
 
to serve: add 2-3 tsp. to hot water

Wednesday, July 1, 2015

Cinnamon Rolls - Mothers Day Version

Mix together
4 yolks + 1 egg
¼ c. Sugar
6 Tbsp (85 Grams) butter, melted but not hot
¾ c Buttermilk

Add 15 ozs (3.5c) flour
¼ oz (2.5 tsp) yeast
1-1/4 tsp salt

Mix, let rise.

Roll out; spread
1-1/2 TBSP Melted Butter

Sprinkle filling:
8ozs Brown Sugar
1 tsp Cinnamon
Pinch salt
1-1/2 TBSP Melted Butter

Roll, cut, lay out in greased pan.  Let rise overnight in refrigerator

Bake  (either start with hot or cold oven depending on whether rising worked well.  (375ish for ½ hour ish)

Icing:
2.5 ozs Cream Cheese
2 tbsp milk

5.5 ozs Powdered Sugar

Sunday, May 17, 2015

Masala Sauce and Chicken Tikka

A decent imitation Indian meal.  Of course there are lots of shortcuts.  If you do it right and roast your own spices and grill your chicken it will be even better.

Chop and sautee four or five onions with a few cloves of garlic (peeled and crushed).  Put in crockpot with 32 ozs of tomato sauce and 8 ozs heavy cream.  Add two tablespoons garam masala seasoning (I am lazy, if I did it properly I would make my own garam masala seasoning with cinnamon, roasted cardamom, etc...  if not, you can find a decent garam masala through Amazon.) one tablespoon of salt and cayenne pepper to taste (that is, to your heat preference).  Cook for as long as you can (pref a couple of hours).  At some point, blend the onions in with a stick mixer.

Keep a close watch over temp once you have added the cream.  Crockpot on low...

Serve over Chicken Tikka and Rice.

Chicken Tikka is made by cubing chicken and marinating overnight in a mixture of plain yoghurt and curry seasoning.  Then roast in the oven (pref. broil) spread out on aluminum foil on a cookie sheet.  (Or do it the hard way - skewer and barbecue the chicken cubes)


Thursday, April 23, 2015

Low-Carb Philly Steak and Cheese

I've done this two ways now, and I like the "bowl" method better.  Both are good, though:

Ingredients:
-olive oil
-half an onion, chopped
-some mushrooms
-thinly sliced roast beef
-kosher salt
-provolone cheese
-1 green pepper

1.  Heat oil in frying pan.  (It really is better to get the oil nice and hot first.)
2. Add chopped onions; saute until clear.
3.  Add chopped mushrooms; saute.
4.  Sprinkle on some kosher salt.
5.  Add thinly sliced roast beef.  (You could really use any kind of meat here- chicken, leftover roast, whatever suits you.)

Bowl:
6.  Chop up the green pepper and cook until everything is combined.
7.  Lay a few slices of provolone cheese on top, cover and turn off heat.  The cheese will melt.

Stuffed Pepper:
6.  Cut pepper in half long ways (so you get two halves to stuff off of each one.)
7.  Lay provolone cheese on the bottom of the pepper, add mixture, and put another slice on top of the pepper.  Put in oven at 395 for 15-20 mins. 

When I did the stuffed pepper method, the pepper did not soften as much as I would like before the cheese was perfect.  I thought about trying to cook the pepper a little before adding the mixture, but I decided I like the lazy way of doing it as a bowl. 

Friday, January 23, 2015

No Bake Cookies (for the coconut-repelled)

I love coconut. Aaron hates it, though, so most of the kids won't eat it, either, as they aren't used to it, since I have mostly avoided it in recipes since marriage. 

We have been searching for the perfect no-bake recipe that avoids coconut, as well as peanut butter (since the kids like to share with friends at school and church). I finally found a recipe, doubled it, and tweaked it into perfection.


4 c. sugar
1 c. cocoa
1 c. softened butter
1 14 oz. can sweetened condensed milk
2 tsp. vanilla
5 c. quick oats

Put sugar, cocoa, margarine and condensed milk in a large heavy-bottomed pot. Measure oats, set aside,  and have vanilla and a teaspoon ready. Bring to boil over medium heat, stirring constantly, and let it boil for about a minute (still stirring). Turn off heat (or remove from heat if electric) and add vanilla and oats. Str until all the oats are moistened and drop by spoonfuls onto cookie sheet lined with wax paper. Allow to cool (you can pop them in the fridge if you want to speed the process).

Monday, December 22, 2014

Oatmeal and Brown Sugar Bread

My friend Chelsea, here in Brazil, gave me her bread recipe after I couldn't stop eating it one evening. Spread on some Nutella and you'll be in heaven. I quadrupled the recipe today. I think the flour ended up being more than quadrupled, but I lost count somewhere and don't know for sure, but I'm pretty sure I used about 10 cups. It was still a little sticky when I took it out of my Bosch (I hate touching dough - I know some of you Pratts find kneading bread cathartic, but that's not my favorite thing) and put it in the bread bowl to rise, as I didn't want to go overboard and end up with heavy loaves. It wasn't too sticky after it rose, though. I still had to wash a little dough off my hands after putting them in loaf pans, but not too much. Also (amazingly), 35 minutes was really all it took for four loaves to be baked.


1 cup water
1 tsp yeast
1 Tbsp oil
1/4 cup brown sugar
1 tsp salt
1/2 cup oatmeal (instant or old fashioned)
2 1/4 cups flour (more or less)

Knead all ingredients together. Let rise for an hour.
Shape into loaves, put in loaf pans, and let rise for another hour.

Preheat oven to 400* Fahrenheit. Slice tops of loaves lengthwise with a sharp knife (optional, but this bread cracks as it rises while baking. This slice makes it crack down the middle of the top and look cute, rather than cracking on one side and looking like an earthquake hit it).

Put in oven and immediately reduce heat to 350* F. Bake at 350* for 35 minutes.