Ingredients
1 cup warm water
1 Tbsp yeast
1 tbsp sugar
1/2 tsp salt
2 tbsp oil
1 cup whole wheat flour
2 cups all purpose flour
Directions
Mix first 3 ingredient and allow to sit for 5 minutes to proof
Mix in oil, salt, and 1 cup flour. Stir well
Add last 2 cups of flour and mix. Knead slightly until somewhat elastic
Roll onto 12-15" pizza pan to desired thinness.
Prick with fork
Bake at 450 for 7-8 minutes
Add sauce and toppings
Bake for 7-10 minutes more
Note: Take any excess dough, add garlic powder, spices, and parmesan. Roll into breadsticks and bake for 7-10 minutes.
18 April 2009
Crockpot Yogurt
After a few attempts, I think I finally figured it out. Homemade yogurt that is thick and creamy!
Ingredients
1/2 gallon whole milk (NOT ultra-pasteurized)
1 pkg unflavored gelatin
sweetener to taste (I use less than 1/4 cup sugar)
1 individual size plain yogurt with active cultures
Directions
Pour milk into crockpot. Add gelatin and sweetener. Mix gently.
Turn crockpot on low for about 2.5 hours
Turn crockpot off and let sit for about 3 hours
Mix in plain yogurt (you can reserve 1/2 cup of homemade stuff for about 5-7 times before having to use store-bought again).
Turn crockpot on warm for about 10 minutes.
Turn off crockpot and wrap with thick blanket or towel to insulate.
Let sit undisturbed for at least 8 hours (the longer it sits, the more tart it becomes)
- Sometimes I turn the pot on low for five minutes every 2-3 hours if the house is cold to maintain the temp)
Pour/ladle into containers and put into refrigerator.
The yogurt is great mixed with granola or fresh/frozen fruit. It will last 7-10 days in refrigerator. I saved large yogurt containers to use.
Ingredients
1/2 gallon whole milk (NOT ultra-pasteurized)
1 pkg unflavored gelatin
sweetener to taste (I use less than 1/4 cup sugar)
1 individual size plain yogurt with active cultures
Directions
Pour milk into crockpot. Add gelatin and sweetener. Mix gently.
Turn crockpot on low for about 2.5 hours
Turn crockpot off and let sit for about 3 hours
Mix in plain yogurt (you can reserve 1/2 cup of homemade stuff for about 5-7 times before having to use store-bought again).
Turn crockpot on warm for about 10 minutes.
Turn off crockpot and wrap with thick blanket or towel to insulate.
Let sit undisturbed for at least 8 hours (the longer it sits, the more tart it becomes)
- Sometimes I turn the pot on low for five minutes every 2-3 hours if the house is cold to maintain the temp)
Pour/ladle into containers and put into refrigerator.
The yogurt is great mixed with granola or fresh/frozen fruit. It will last 7-10 days in refrigerator. I saved large yogurt containers to use.
17 April 2009
Egg free pancakes
Having a son with an egg allergy (fortunately not severe) can be a challenge. I found this recipe on www.recipezaar.com.
Ingredients
2 c flour
4 tsp baking powder
2 tsp sugar
1/4 teaspoon cinnamon
2 cups milk
2 tablespoons water
3 tablespoons oil
1/4 teaspoon vanilla
Directions
Ingredients
2 c flour
4 tsp baking powder
2 tsp sugar
1/4 teaspoon cinnamon
2 cups milk
2 tablespoons water
3 tablespoons oil
1/4 teaspoon vanilla
Directions
- Heat a griddle or pan on the stove top. The griddle is ready for pancakes when water dropped on the hot griddle rolls and sizzles.
- Mix all the dry ingredients.
- Add the milk, water, oil, and vanilla.
- Mix well, but don't over stir; a few lumps are okay.
- Drop 1/4 cup of batter for each pancake.
- Flip the pancake when bubbles form and begin to pop. Keep the heat medium to medium low; they burn fast.
- Enjoy!
13 March 2009
Cornmeal Yeast Bread
Ingredients
2 pkg. active dry yeast
1/2 c. warm water
3/4 c. milk
1/3 cup sugar
1/3 cup butter or margarine, melted
1 egg
3/4 cup cornmeal
1 tsp salt
3 1/2 c. flour
Directions
Dissolve yeast in warm water. Let sit for 5-10 minutes.
Add milk, sugar, butter, egg, cornmeal, and salt.
Beat in 1 1/2 cups flour until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic - about 6-8 minutes
Please in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 45 minutes.
Punch dough down. Divide in half and shape into 2 loaves.
Place in greased pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350F for 35-40 minutes.
Let cool in pans for a few minutes before removing.
Yield: 2 loaves
Original source: www.allrecipes.com
2 pkg. active dry yeast
1/2 c. warm water
3/4 c. milk
1/3 cup sugar
1/3 cup butter or margarine, melted
1 egg
3/4 cup cornmeal
1 tsp salt
3 1/2 c. flour
Directions
Dissolve yeast in warm water. Let sit for 5-10 minutes.
Add milk, sugar, butter, egg, cornmeal, and salt.
Beat in 1 1/2 cups flour until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured surface and knead until smooth and elastic - about 6-8 minutes
Please in a greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 45 minutes.
Punch dough down. Divide in half and shape into 2 loaves.
Place in greased pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350F for 35-40 minutes.
Let cool in pans for a few minutes before removing.
Yield: 2 loaves
Original source: www.allrecipes.com
06 March 2009
Flaxseed Banana Bread
This was an experiment that turned out quite well. After a few tweakings, I think I have the recipe where I want it. I was looking for an eggless banana bread, found a recipe, and then decided to try substitute ground flaxseed for part of the oil. Yummy!!
Ingredients
1/2 cup butter, softened
1.25 cups ground flaxseed (I may use a little less next time - or you can use another 1/2 cup butter)
1.5 cups sugar (a little less next time)
3-4 tsp. vanilla
2TBS c. applesauce
2TBS oil
1 cups whole wheat flour
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
5 mashed over-ripe bananas
Directions
Cream the butter, sugar, vanilla, and flaxseed together. Mix in the oil and applesauce. Blend in the bananas. Sift (or dump) in the flour, salt, and baking soda. Pour into 2 greased bread pans. Bake at 325 for about an hour.
Note: Adding 1/4 - 1/2 cup coconut works well. Other good additions include chocolate chips or nuts.
Ingredients
1/2 cup butter, softened
1.25 cups ground flaxseed (I may use a little less next time - or you can use another 1/2 cup butter)
1.5 cups sugar (a little less next time)
3-4 tsp. vanilla
2TBS c. applesauce
2TBS oil
1 cups whole wheat flour
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
5 mashed over-ripe bananas
Directions
Cream the butter, sugar, vanilla, and flaxseed together. Mix in the oil and applesauce. Blend in the bananas. Sift (or dump) in the flour, salt, and baking soda. Pour into 2 greased bread pans. Bake at 325 for about an hour.
Note: Adding 1/4 - 1/2 cup coconut works well. Other good additions include chocolate chips or nuts.
Crockpot Kalua Pork
A local favorite, I thought I would post if for good measure.
Ingredients
4-6 lb. pork butt
Hawaiian salt (kosher or sea salt works well too)
capful of liquid smoke
Directions
Rub salt on pork. Put in crockpot. Add liquid smoke - maybe a little water. Cook on low for 10 hours or high for 6-8.
Shred and enjoy.
Ingredients
4-6 lb. pork butt
Hawaiian salt (kosher or sea salt works well too)
capful of liquid smoke
Directions
Rub salt on pork. Put in crockpot. Add liquid smoke - maybe a little water. Cook on low for 10 hours or high for 6-8.
Shred and enjoy.
04 March 2009
Spinach - Beef Bake
This recipe came about by accident and is a mix of a few different ideas. I had ground beef and a box of thawed spinach that I needed to use. My small family devoured almost the entire pan in one meal.
Ingredients
1 lb. ground beef
1 chopped onion
2 cloved garlic - chopped
1 tsp oregano
1 box frozen chopped spinach - thawed
2 cups cooked rice
1 head of broccoli cut into small pieces
1 can cream of mushroom soup
1/2 cup grated parmesan
1 cup shredded mozzerella
Directions
Saute onion and garlic in a pan with a little bit of oil. Add ground beef and oregano (and other spices to taste) and cook thoroughly.
Put cooked meat into 9x13 pan. Add the spinach, rice, broccoli, soup, and parmesan. Mix together. Top with mozzerella cheese.
Cook for 30 minutes or until heated through and the cheese is melted.
Note: If you would rather used uncooked rice (as I did), use 1 cup on the bottom of the panand add at least one cup of water to casserole. Top with foil and cook for an hour (or until rice is tender). You may need to add more water partway through cooking. Remove foil for last 10 minutes.
Ingredients
1 lb. ground beef
1 chopped onion
2 cloved garlic - chopped
1 tsp oregano
1 box frozen chopped spinach - thawed
2 cups cooked rice
1 head of broccoli cut into small pieces
1 can cream of mushroom soup
1/2 cup grated parmesan
1 cup shredded mozzerella
Directions
Saute onion and garlic in a pan with a little bit of oil. Add ground beef and oregano (and other spices to taste) and cook thoroughly.
Put cooked meat into 9x13 pan. Add the spinach, rice, broccoli, soup, and parmesan. Mix together. Top with mozzerella cheese.
Cook for 30 minutes or until heated through and the cheese is melted.
Note: If you would rather used uncooked rice (as I did), use 1 cup on the bottom of the panand add at least one cup of water to casserole. Top with foil and cook for an hour (or until rice is tender). You may need to add more water partway through cooking. Remove foil for last 10 minutes.
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