Flavored Thoughts

the BEST wheat bread...& I'm not joking or exagerating!

2011-01-06T17:38:00.000-08:00

I have a bread maker and I bring it out every now and then but after little spurts of use and a few exclamations like "I'm going to make bread everyday! ", it sits on the counter not getting used and eventually makes it back to it's spot in the back corner of the counter.

I've found a new love for my bread machine lately, if you haven't noticed, along with everything else around us, the price of bread is rising... Have you SEEN how much bread is at the grocery store! $2.50 a loaf for the "cheap" stuff. Give me a break, around here I can go through a loaf a day. So I bought some fresh yeast and vital wheat gluten and brought the bread maker back, front and center on the counter, next to the stove. Like I said, I've made plenty of loafs over years, (with and without a bread machine) but, I always loose interest after the loafs just don't have that "store bought' feel to them. (could it be all the ingredients that I can't pronounce making them so "delightful"?)

Short story long, after I don't know how many years and countless trials I have FINALLY come up with a wheat bread that is worth eating! It has a super soft texture (like a store bought loaf), rises high, slices perfect and stores well. Everything I need.

Give it a try, I've made it a few times now and it is fool proof. I would know :)

My Honey Wheat Bread Machine Bread
-recipe yields a 2 pound loaf.

1 1/4 cups warm milk
2 tablespoons honey (stir spoon around in warm milk to get all the honey)
2 1/2 tablespoons butter flavor shortening
1 1/2 teaspoons salt
1 1/2 cups white flour
1 1/2 cups wheat flour
4 teaspoons vital wheat gluten
1 1/2 teaspoons bread machine yeast (or amount specified by yeast for 3 cups flour)

Measure out the milk then add the shortening (I've used butter when I'm out of shortening). Microwave it for about... 1:40 (I've got a 1000 watt oven) and then add the honey to the measuring cup, using the warm milk/shortening mixture to help ease the honey off the measuring spoon.

Add the ingredients to machine in order specified by your bread machine. Mine goes Liquids, flour, vital wheat gluten, salt, then make a little well out of the flour and add the yeast.

Set the machine for wheat bread.

Oh a little FYI you can make and all white loaf by subbing the wheat flour for white flour and omitting the vital wheat gluten.

AMAZING Frozen Yogurt

2010-11-13T21:16:00.000-08:00

Short and sweet this is yummy! Not to mention soooo easy to make! When I was searching the net for a frozen yogurt recipes variations of this one kept popping up. "They" say it rivals Pinkberry's version. I've never been to a Pinkberry so I couldn't say. What I can say is, I made it tonight and it's REALLY yummy and a whole lot better for you than finishing off a container of Hagen Daz :)

Here's the recipe.

6 Servings @ 158.8 calories each. and ZERO FAT
*info from http://recipes.sparkpeople.com/recipe-calculator.asp

3 cups FAGE 0% Yogurt
3/4 cup sugar
1 teaspoon vanilla extract

Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

Teriyaki BBQ Beef and Broccoli with Noodles

2010-11-05T12:22:00.000-07:00

It may seem like a ton of work, but it goes together really fast, and hey, if in the middle of preparing dinner, one of your sons gives your other son a one inch gash in his head by throwing a re-useable water bottle at his younger brother's head from the top bunk, your one month old screaming at you because the poor thing is getting neglected (at least in his little world he is), and your daughter needing help with homework.... anyone can make this :)

*Adapted from (I hate to admit it) Rachael Ray.

Ingredients

For the Teriyaki BBQ Sauce:

1/2 cup beef STOCK (not broth)
1 cup ketchup
1/2 cup Teriyaki sauce (I used a low sodium version)
1/3 cup honey
3 cloves garlic grated over one of those gratey things
2 tablespoons black pepper
1 inch ginger root, peeled

For the rest:

16 oz package shelled edamame (I found a package in the produce dept)
3/4 pound flank steak
1 14 oz bag of steam in the bag broccoli (fresh in the produce dept)
1 pound whole grain spaghetti
2 tablespoons vegetable

Place ingredients for BBQ sauce in a small pot and bring to a boil. Reduce heat to low and simmer 20 minutes to thicken and concentrate flavor a little. Remove ginger root.

Cook pasta according to the directions on the box.

If your edamame needs prepared (ie it was frozen) do that and set aside.

Microwave your broccoli and set aside.

Remove meat from freezer and very thinly slice against the grain if you're using beef.

Heat oil in a large skillet over high heat. When its good and hot, add meat and stir-fry to brown.

Add edamame, broccoli, and sauce.

Serve over noodles.

Pumpkin Muffins!

2010-09-30T10:54:00.000-07:00

Oh How I LOVE Pumpkin! I love fall FOR the pumpkin flavored foods. A good friend of mine up in Washington State made pumpkin bread the other day. I was so jealous, Washington gets fall weather, rainy, cold, BAKING weather. San Diego on the other hand has been in the TRIPLE digits the past week. Well... today, I woke up to the sound of thunder and a definite change in the weather. Currently we are sitting at a down right chilly 73 degrees.

SO I took the opportunity to make up my pumpkin bread, but made into, easy to eat too many muffins & mini muffins :) They are JUST pumpkin-y enough without too much spice to over power the muffin. This is NOT a spice cake, they are Pumpkin Muffins with just enough spice to compliment the pumpkin.

Top these with Cream Cheese.... TRUST ME it is Absolutely Divine!

Here is the recipe...

Yields - 24 Standard Sized Cupcakes AND 32 Mini Cupcakes

1 Can of Pumpkin -15oz (NOT PUMPKIN PIE FILLING)
4 Eggs
1/2 Cup Veggie Oil
1/2 Cup Apple Sauce
2/3 Cup Water
1 1/2 Cups White Sugar
1 1/2 Cups Golden Brown Sugar

3 1/2 Cups All-Purpose Flour
2 Teaspoons Baking Soda
2 Teaspoons Kosher Salt
1 Tablespoon Pumpkin Pie Spice

Preheat oven to 350.
Line cupcake tins with cupcake liners.

In a big bowl mix together Pumpkin, Eggs, Oil, Applesauce, Water, & Sugar until well blended.

In a separate bowl sift (or whisk) together Flour, Baking Soda, Salt, & Pumpkin Pie Spice.

Mix dry bowl into wet bowl JUST UNTIL BLENDED. Taking care not to over mix.

Fill cupcake tins 3/4 full and bake for 20 min or until toothpick inserted in center comes out clean.

The mini cupcakes also took 20 minute in my oven.

Mint Oreo Ice Cream & Mississippi Mud Pie Ice Cream

2010-08-16T09:26:00.000-07:00

First there is the Mint Oreo Ice Cream.... Make This! Trust me it tastes JUST LIKE Ben & Jerry's Mint Chocolate Cookie, but better because you get like three times as much for a lot less $$

Then there is the Mississippi Mud Pie Ice Cream. My husband absolutely LOVES these ice cream sandwiches (by Blue Bunny) with a beer. I personally think its a bit odd to eat ice cream and drink beer, but perhaps that is just me. I love him so much :-) so, for a special treat, I made this. It is essentially the same thing but instead of the ice cream sandwiched between chocolate wafers, the wafers are IN the ice cream. Finding a cookie worthy of the ice cream was a slight challenge, but now that I've found it....

Oh and on a side note, there are recipes out there that call for similar ingredients, but they use raw eggs. This (IMO) is just not practical for our family as I am pregnant and have small children that would all like to enjoy homemade ice cream without taking the risk (although small) of getting salmonella. My youngest son got salmonella a couple years ago and was hospitalized for almost a week. I, personally, would not like to go through that again, or wish that on anyone. So BOTH of these recipes are cooked versions.

Enough about all that here are the recipes and directions:

MINT OREO ICE CREAM
1 1/2 Cups Heavy Cream1 1/2 Cups Half & Half
Green Food Coloring (5-8 drops, it optional but completely necessary in my book)

2 Large Eggs
3/4 Cup Sugar
1 Teaspoon PURE Vanilla Extract (none of that imitation crap)
1 1/2 Teaspoon Mint Extract
1 Cup Coarsely Chopped Oreo Cookies (I used a bag of the mini's and its just about one bag, with a handful eaten on the side)

Poor milks in heavy bottomed pot and bring to ALMOST a boil, whisking to keep a film or if you have a thermometer you can get it up to right around 180 degrees.

Meanwhile, whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then add Vanilla and Mint Extracts, continue whisking until completely blended, about 1 minute more.
Temper the hot milk A LITTLE AT A TIME with the egg/sugar/vanilla/mint mixture. Add everything back to the heavy bottomed pot and heat to 180, or just before boiling.

Remove from heat, poor in heat/fridge/freezer proof covered container and chill for AT LEAST 4 hours, overnight is best.

After its chilled, process in your ice cream maker. Right before its done you can add your Oreos, OR you can fold them in yourself after it's transferred back to your heat/fridge/freezer proof covered container.

At this point it will be soft serve consistency, TRY NOT TO EAT IT, it will be DIVINE and hard not to. Freeze for a couple hours to harden.

MISSISSIPPI MUD PIE ICE CREAM
1 1/2 Cups Heavy Cream
1 1/2 Cups Half & Half
1/2 Bag of Hershey's Dark Chocolate Chips

2 Large Eggs
3/4 Cup Sugar1 Teaspoon PURE Vanilla Extract (none of that imitation crap)

1 Cup Coarsely Chopped Annie's Chocolate Bunny Grahams
3/4 Cup Slivered Almonds

Poor milks in heavy bottomed pot warm it up a bit and add the chocolate chips. Using a whisk keep the mixture moving so that the chocolate melts into the milks and doesn't burn on the bottom of the pot. Bring the mixture ALMOST a boil, whisking to keep a film or if you have a thermometer you can get it up to right around 180 degrees.
Meanwhile, whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then add Vanilla Extract, continue whisking until completely blended, about 1 minute more.

Temper the hot chocolate milk A LITTLE AT A TIME with the egg/sugar/vanilla. Add everything back to the heavy bottomed pot and heat to 180, or just before boiling.

Remove from heat, poor in heat/fridge/freezer proof covered container and chill for AT LEAST 4 hours, overnight is best.

After its chilled, process in your ice cream maker. Right before its done you can add your Chocolate Bunnies and almonds, OR you can fold them in yourself after it's transferred back to your heat/fridge/freezer proof covered container.

TRY NOT TO EAT IT, it will be hard not to. Freeze for a couple hours to harden.

Peanut Butter Gelato!!

2010-06-22T22:01:00.001-07:00

I am on a gelato roll! After the other night's success with my first ever gelato using my ice cream maker for the first time. I thought what would be fun for the kids AND what do I have on hand? After much surfing the web a little research I made this tonight.

Served right out of the ice cream maker it was a little soft, but the kids didn't seem to mind. It was a BIG hit! I topped it with a bit of grape jelly. The kids were jazzed to get such a treat :-) I had mine after the kids were in bed and it had a chance to freeze up a bit. It scooped perfectly right out of the freezer, just like good gelato should.

Next time I make a double batch.

PEANUT BUTTER GELATO

1 cup 2% milk

2 cups 1/2 & 1/2

4 large egg yolks

2/3 cup sugar

2-4 tablespoons of smooth peanut butter. I used a large kitchen spoon with two heaping scoops.

In a big saucepan, combine the milk and 1/2 & 1/2. Place over medium-low heat and cook, whisking occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and mixture reaches a temperature of 170 degrees F.

In a medium bowl, whisk egg yolks until smooth. Gradually whisk in sugar until it is well incorporated and the mixture is thick and pale yellow. Temper egg yolks by very slowly pouring in hot milk mixture while whisking continuously. Return custard to saucepan and place over low heat.

Add the peanut butter whisking thoroughly until completely incorporated.

Cook, stirring frequently with a wooden spoon, until custard is thick enough to coat the back of the spoon and it reaches a temperature of 185 degrees F. Do not bring to a boil.

Let cool a bit uncovered until just about room temperature, stirring every 5 minutes or so to keep a skin from forming. Once cooled a bit, cover and refrigerate until very cold. I chilled it for 3 hours. Follow directions on your ice cream maker and in about 40 minutes you are in Peanut Butter Heaven!

Makes enough for about 1 quart of gelato.

Decaf Mexican Mocha Gellato

2010-06-21T23:05:00.000-07:00

So I am pregnant and hav

e cut out all coffee. Seriously ALL coffee except what I call my "practical joke coffee" ie decaf. It's tough, but for a good cause :-). One thing that I have been CRAVING... Coffee Ice Cream. For the record I don't even really eat it when I'm NOT pregnant, it winds me up to much to enjoy it after dinner. But it's what I've REALLY wanted it lately. So..... I made Decaf Mexican Mocha Gelato!!! And let me just say..... It is to die for!

Ingredients:
2 cups 2% milk.
3/4 of a bag of Ghirardelli Milk Chocolate chips
2 Tbsp instant decaf coffee granules
1 Tbsp cinnamon sugar. Its what I had, lol. All the cinnamon I had in the house was already mixed for cinnamon sugar toast :-)
2 cups 1/2 & 1/2
2 tsps REAL vanilla extract
6 large egg yolks
1 cup granulated sugar

Directions:
Put a large bowl in the freezer to chill.

Place the milk, chocolate, and coffee in a large pot (5 qt maybe) over medium heat. Mix well and bring to a boil.

Remove from the heat as soon as the mixture reaches a boil. Add the 1/2 & 1/2 and vanilla and mix well.

Beat the egg yolks and sugar in a large bowl with an electric mixer on high speed until pale and creamy.

Pour a little bit of the milk and chocolate mixture into the bowl with the egg yolk mixture to temper, beating constantly. Slowly add the rest of the mixture from the pot to the egg yolk mixture.

Return to the pot and simmer over very low heat, stirring constantly, until the mixture just coats the back of a metal spoon. This was tricky, just take it off the heat right before it boils and you should be fine. Do not let the mixture boil.

Pour into the chilled bowl. Let cool completely. Chill in the refrigerator for at least 30minutes (I chilled our for about 1 hour).

Transfer the mixture to your ice cream maker. In about an hour you should have yummy gelato! It will be soft, take some out, enjoy and put the rest in an airtight container to enjoy tomorrow :-)

Greek-y Quiche

2007-11-21T08:51:00.000-08:00

So this is another riff on the Thrown Together Quiche.

This one has

1/4-1/3 cup crumbled Feta Cheese

1/2 pound ground beef/ Italian sausage (browned)

1/2 onion, 1 clove garlic, 1 tablespoon olive oil (cooked until translucent)

1/2 package frozen spinach thrown in onion, garlic, olive oil mixture after it was translucent and cooked until thoroughly thawed.

Topped with a thinly sliced Roma tomato

Poured egg mixture (5 eggs, 3/4 cup half&half, salt, & pepper) over it all.

Baked for an hour in a 350 oven.

Sprinkled feta on top directly out of the oven.

Cooled for about 10 min.

Yummers!

Yummy Banana Bread

2007-11-15T08:36:00.000-08:00

I had been taking bananas that were too ripe to eat in the freezer (peeled) until I had the time & enough bananas to make some banana bread.

Made this last night! -->http://www.recipezaar.com/17083<-- Check out the ingredients... there is a half cup of sour cream! I think it MAKES the bread better than others I've tried.

OMG it is so good! I had a bite last night when it was warm from the oven, but I have to say it was better this morn with a cup of coffee after it sat on the counter wraped in foil over night.

If you make it know that it WILL get very dark, almost burnt, on the outside before the toothpick test comes clean. But dont worry because the next day after it sits wraped up in its tinfoil hug over night, you wont even be able to tell.

Thrown Together Quiche

2007-11-11T13:25:00.000-08:00

So I felt like eggs. Not really eggs, eggs. Not scrambled, or sunny side down, or "breakfast-ey" eggs. But I did want some eggs. So I thought "A Quiche!" Here's how I made it...

1 Marie Calendars Deep Dish Pie Crust from the freezer.
1 Hamburger from the other night, chopped
1 Bag of Birdseye Steam Fresh Broccoli (cooked according to directions)
1 half white onion, chopped
2 cheese sticks, (mozzarella), shredded
Handful of Mexican style shredded cheese
6 eggs
3/4 cup milk

Preheat oven to 350

In pie crust I added the chopped onion, hamburger, the chopped off florets from the broccoli, & the cheeses. Then wisked up the eggs, milk & some black pepper and cosher salt. Slowly poured the egg/milk over the stuff in the pie crust. Then baked for about an hour.

Mmmm.

Sausage Gravy & Biscuits

2007-11-07T12:34:00.000-08:00

Made this the other day for a house full of in-laws :) Nothing but Rave reviews all the way around. Of course David & Frankie loved it, Dwight J. our ever so finicky eater passed.

Served it with my Baking Powder Biscuits, Low Acid OJ, and srambled eggs that I would prefer not to discuss {those that were there will agree}.

Only change I made was to omit the chopped onion.

Fantastic! Sausage Gravy on Recipezaar

Picky Toddler Bread (For Your Kitchenaid)

2007-10-10T21:25:00.000-07:00

This is my recipe that I posted on Recipezaar.

Super Yummy & Good For You Bread!

Even my picky boy eats this. The spelt flour not only adds a unique nutty flavor but becuase of its high water solubility, its vital nutrients are quickly absorbed into the body. The Vital Wheat Gluten adds an extra punch of Vitamin C and protien {not to mention a prettier loaf}. As a reminder-- Wheat breads need extra rising time, so make sure your bread doubles in size before punching it down and before sticking it in the oven. Prep time includes rise time.

24 servings ~2 loaves
3 hours 2½ hours prep

4 cups unbleached bread flour
1 cup spelt flour
1 cup whole wheat flour
8 teaspoons vital wheat gluten
1 (1/4 ounce) package active dry yeast
1 1/2 teaspoons salt
2 1/2 cups milk
1/3 cup raw sugar
2 tablespoons raw sugar
2 1/2 tablespoons butter flavor shortening

In a large bowl mix all the flours.
Add all the flour EXCEPT 2 cups to your kitchenaid mixer.
Add Salt, Yeast & Vital Wheat Gluten to mixer.
Turn to speed 2 and mix for 30 seconds.
In a saucepan or microwave safe bowl add Milk, Shortening, & Sugar. Heat to 120 F to 130°F.
On Speed 2, slowly add warm liquid to flour mixture, mixing for about 1 minute.
Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
Knead on Speed 2 for 10-15 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to grease top.
Cover; let rise in warm place, until doubled.
Punch dough down. Divide dough in half. Shape each half into a loaf.
Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
Cover; let rise in warm place till doubled, about an hour.
Brush tops with milk right before you stick them in the oven to.
Bake at 350 F for about 30 minutes.
Remove from pans and cool on wire racks.

Steph's Lasagna Florentine

2007-10-03T10:05:00.000-07:00

I am posting this recipe for my sister Cole. Every 5-6 months I get a call from her while she's in the grocery store, wanting to know how to make this. LOL. Usually, I make this without any instructions so it was a challenge to sort out all the directions without actually making it, but now that I've posted it here it'll make those grocery store calls from Cole a little simpler :-)

~~~~~~~~~~~~~~~~~~~~~~~

True comfort food with a little spinach for good measure. Sometimes, when I'm feeling extra ambitious, I prepare 2 at once and freeze one for another time.

1 9oz package Lasagna noodles ( I use Barilla)
2 24oz Jars Marinara
1 10oz package Frozen Chopped Spinach, drained well.
1/2 lbs LEAN Ground Beef
1/2 lbs Italian Sausage
2 Eggs
4 Cups Mozzarella Cheese
1 15oz container Ricotta Cheese
1/2 cup Parmesan Cheese

Preheat Oven to 375
1. Cook, crumble & drain Ground Beef & Italian Sausage.
2. In a medium bowl beat eggs, mix in Ricotta Cheese, Parmesan Cheese, & half the Mozzarella Cheese.
3. Spray 13x9x3 Lasagna Pan with non-stick spray.
4. Spread 1 Cup Marinara in bottom of pan.

5. 1st Layer

4 uncooked sheets of Pasta,
1/3 the Ricotta mixture,
1/2 the Spinach,
1/2 the Ground Beef/Italian Sausage Mixture,
1 Cup Mozzarella,
1 Cup Sauce.

6. 2nd Layer

4 uncooked sheets of Pasta,
1/3 Ricotta mixture,
1 1/2 cups Sauce.

7. 3rd Layer

4 uncooked sheets of Pasta,
Remaining Ricotta mixture,
Remaining Ground Beef/Italian Sausage Mixture,
Remaining Spinach,
1 cup of Sauce.

8.Final Layer

4 uncooked sheets of Pasta,
Remaining Sauce.
Remaining Mozzarella

9. Place Pan on Foil Lined Cookie Sheet.
10. Bake covered with foil until bubbly, about 50-60 min.
11. Uncover, cook about 5 min under broiler JUST until Cheese starts to turn brown.
12. Let stand 15-20 min before serving.

Baking Powder Biscuits

2007-09-28T17:40:00.000-07:00

I made these this morning. As soon as they were cool enough to handle I ate two of them with butter & honey. So yummy :o) I cant wait to try them with buttermilk tomorrow morning!

http://www.recipezaar.com/33587

2 Cups Flour

4 Teaspoons Baking Powder

1/2 Teaspoon Salt

5 Tablespoons Shortening

3/4 Cups Milk

Combine flour, baking powder and salt.
Cut with pastry blender until particles are about the size of small peas.
Pour in milk all at once.
Stir just until mixture holds together.
Turn out onto floured work surface and knead lightly 10 to 12 times.
Roll or pat dough to thickness of 1/2 to 3/4 inch.
Cut with floured cutter.
For crustier sides, place biscuits about 1 inch apart on ungreased baking sheet.
For softer sides, place biscuits with sides touching or 1/4 inch apart.
Brush with milk.
Bake at 425°F for 12 to 15 minutes or until golden brown

The Best Medicine...

2007-09-28T11:58:00.000-07:00

EDITED~11/06/07

Chicken & Dumplings

I've really been wanting this for a while now. I've never made Chicken & Dumplings before and I've actually only made chicken soup once. After a LOT of looking around on the net and thinking about what flavors I like in chicken soup I came up with this. I was a bit nervous with how it would turn out, but after RAVE reviews I am proud to share it with anyone who has the pleasure of stopping by my blog. Let me start by saying Salt & Pepper are to taste. Also, I measured out the other spices in my hand and threw them in. I am guessing that they were some where between 1.5 & 2 teaspoons. But it easily could have been as much as 3 teaspoons. Just start with the 2 teaspoons simmer for a bit, give it a taste and add more as you like.

Now the directions..

Serves ~ 4 (easily)
Prep time~ 15 min
Cook time~ little over an hour

Chicken
2 Boneless Skinless Chicken Breasts
2 Bonless Skinless Chicken Thighs
1 Carton of Chicken Broth (16 oz maybe)
1 Cup Half & Half
3 Stalks of Celery, chopped
2 Small Yellow Onions, chopped
4 Carrots, peeled and chopped
2 Teaspoons Rosemary
2 Teaspoons Thyme
2 Teaspoons Parsley
2 Teaspoons Paprika (Smoked Paprika is REALLY good in this, if you can find it)
salt
pepper

Place the Chicken with the Chicken Broth and enough water to cover the chicken by about 1 inch. Bring to a boil and cook covered until chicken is easily pierced with a fork.
Remove chicken and set aside.
Temper the half & half in a bowl with the broth, then...
To the chicken broth add tempered half & half, chopped celery, chopped onion, chopped carrots, rosemary, thyme, thyme, parsley, paprika, salt, & pepper.
Cook covered on Med/High heat until carrots are tender.
Meanwhile, chop the boiled chicken breast into bite size chunks and the chicken thighs into smaller chunks.
Add chicken to pot after carrots are tender.

Now the Dumplings
2 Cups Flour
4 Teaspoons Baking Powder
1 Teaspoon Salt
3/4 Cups Milk
4 Tablespoons Olive Oil

In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Roll out to about 1/4 in thick.
Using a pizza cutter slice dumpling dough into about 1 inch squares.
Drop into soup, use your mixing spoon to LIGHTLY push the dumplings in (so they aren't "dry") and Cover and simmer for 15 to 20 minutes. NO PEEKING!
Remove from heat let stand uncovered & undisturbed for about 20 minutes (15 minutes if you just cant wait LOL)

Enjoy!

Feeling inspired...

2007-09-20T16:48:00.001-07:00

Interesting that this is my WikiHow for today... I just noticed that I have a tree full of apples that I will have to do something with here shortly :-)

http://www.wikihow.com/Bake-an-Apple-Pie-from-Scratch

Crock Pot Apple Butter

2007-09-18T15:21:00.000-07:00

Found this one on Recipezaar. I wanted to do something besides pie with all our apples, so I searched all over the net and found this. It was time consuming to chop up all those apples but 7 1/2 jars of Apple Butter later it was MORE than worth it :-)

5 1/2 lbs apples, peeled and finely chopped
4 cups sugar (I used Sugar in the Raw)
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves (I used Nutmeg)
1/4 teaspoon salt

Place apples in a large bowl.
Combine sugar, cinnamon, cloves and salt.
Pour over apples and mix well.
Place in crock pot, cover and cook on high for 1 hour.
Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.
Stir occasionally.
Uncover and cook on low for 1 hour longer.
If desired, whisk until smooth.

~So what I did different was instead of regular refined sugar I used Sugar in the Raw. I used Nutmeg instead of Cloves. I also used an immersion blender to blend it smooth (instead of a whisk). Then I canned the hot Apple Butter by using this method...

To sterilize empty jars, place them right-side up on the rack in a boiling-water caner. Fill the caner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes . Remove and drain hot sterilized jars one at a time as they are filled with the HOT Apple Butter, leaving 1/4-inch head space. Adjust lids, DO NOT over tighten the lids! Carefully place filled jars in simmering water and bring to a boil. Process for 10 minutes in a boiling-water bath.

Remove from pot and set Undisturbed for 24 hours.

~Enjoy!

Scones

2007-09-16T16:28:00.000-07:00

I made these this morning! I had never made scones before but, I've wanted to for a while now. I honestly thought they would be harder to do. The hardest part was using a fork to blend the butter/flour mixture together. If you have a pastry blender it should be MUCH easier.

Recipe put together from a few different variations found floating around the internet. This is a good "plain" starter that's delish as is or can be dressed up with endless variations... cranberries, orange zest, blueberries, cinnamon, finely chopped nuts...

2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
5 1/2 tablespoons cold butter, cut into chunks
1 egg lightly beaten
1/2 cup whole milk

Combine all your dry ingredients into a bowl.
Add cold butter and use a pastry blender to cut the butter into the dry mixture. If you don't have a pastry blender you can use a fork. Continue cutting that butter in until it looks like a coarse meal.
Combine your slightly beaten egg with the milk.
Add egg/milk mixture to flour/butter mixture.
Stir with large spoon (I prefer a silicone spatula)and mix JUST until blended.
Take dough out and put it onto a well floured board. Knead it about 5 or 6 times.
Press dough flat, flip it over then fold, then press flat again. Repeat that about 6 times.

From here you could do a couple things.

Pat flat and use a 2 1/2 ~ 3 inch biscuit cutter.
Pat flat in a circle and cut it into "pizza" slices.
or, Divide the dough in three sections and then make each kneaded dough into a little mound with the center of your little mound slightly higher than the outside rim, and cut it into half and then half again so you have 4 equal pieces.

Whatever you choose... place them on an ungreased cookie sheet slightly apart. Brush with milk and sprinkle a bit of raw sugar or a cinnamon/sugar mixture on the top.(feel free to leave un-sprinkled if you wish)

Bake for about 12 min or until they are golden brown on top.

Remove from cookie sheet carefully with a spatula as soon as they are cool enough to handle.

~Yummy topped with butter and some homemade Apple Butter~

(recipe to follow soon)~

~Welcome~

2007-09-16T16:26:00.000-07:00

Hi there! Thanks for comming by the blog. I actually started it to share my favorite recipes, fun stuff I've found online, and other random stuff.

So why not start by posting a recipe...