1 cup plus 2 tbs warm water
1/3 c oil
2 tbs yeast
1/4 cup sugar
1 1/2 tsp salt
1 egg
3 1/2 c flour
Preheat oven to 400.
Combine water, yeast and sugar in a mixing bowl, allow yeast to proof for 15 minutes
Using a dough hook, mix in salt, oil, egg, and flour. Knead until dough is soft and smooth, about 5 minutes.
Form dough into balls (flour your hands first!) and place in a greased 9 X 13 pan. Allow to rest for 20+ minutes. Bake for 20 minutes or until golden brown. If top is getting too dark but bottom is still doughy, wrap in tin foil to prevent from burning.
From Crystal Levine
Tuesday, October 28, 2014
Tuesday, January 28, 2014
Skirt Steak with Warm Bean Salad
3 tsp olive oil
1 1/4 lbs skirt steak, cut into 4 pieces and patted dry
coarse salt and ground pepper
3/4 lb green beans, trimmed and cut into 1.5 inch pieces
2 small garlic cloves, thinly sliced
8 oz grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbs plus 2 tsp red wine vinegar
handful fresh basil leaves, torn
In a large skillet, heat 1 tsp olive oil over medium high heat. Season steak with salt and pepper. Cook steak (in batches, if necessary) until browned, 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest.
Rinse out skillet and return to heat, along with remaining olive oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.
Thinly slice steak against the grain and divide among four plates, serve with bean salad.
From Food Digest
1 1/4 lbs skirt steak, cut into 4 pieces and patted dry
coarse salt and ground pepper
3/4 lb green beans, trimmed and cut into 1.5 inch pieces
2 small garlic cloves, thinly sliced
8 oz grape tomatoes
1 can cannellini beans, rinsed and drained
1 tbs plus 2 tsp red wine vinegar
handful fresh basil leaves, torn
In a large skillet, heat 1 tsp olive oil over medium high heat. Season steak with salt and pepper. Cook steak (in batches, if necessary) until browned, 3-5 minutes per side for medium rare. Transfer to a cutting board and let rest.
Rinse out skillet and return to heat, along with remaining olive oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.
Thinly slice steak against the grain and divide among four plates, serve with bean salad.
From Food Digest
Monday, January 27, 2014
Chocolate Peanut Butter Nutella Cookies
1/4 heaping cup Nutella
1 large egg
3/4 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla extract
1/2 teaspoon baking soda
12 Oreo cookies, lightly crushed
Add peanut butter, Nutella, egg, and sugars to the workbowl of a stand mixer fitted with the paddle attachment. Beat for 2 minutes on medium-high speed to cream. Stop and scrape down the sides of the bowl if needed.
Add cocoa powder, water, vanilla, and baking soda and beat for 1-2 minutes on medium-high speed until the ingredients are well combined. Add the crushed Oreo pieces and stir to combine. Cover and chill in the refrigerator for at least one hour.
Preheat oven to 350 degrees F. Using a medium (1.5 tbsp) cookie scoop, drop dough onto a cookie sheet lined with parchment paper, about 2 inches apart. Flatten the dough slightly.
Bake at 350 for 8 minutes. They firm up more as they cool; don’t overbake which is easy to do with dark-colored cookies. Store in an airtight container at room temperature on in the refrigerator for up to one week, or in the freezer for up to 3 months.
From Kevin & Amanda
Thursday, January 23, 2014
Biscuits and More
2 c bread flour
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 c shortening
Mix all ingredients except shortening together until well blended. Cut in shortening. Store in an air tight container until ready to use!
When ready to use, mix in about 3/4 c milk, bake at 450 degrees for ten minutes
Possible alterations:
Dumplings: May need more liquid. Dough should be rolled into balls and added to soups or chicken and dumplings where they cook by steam (must have lid on pot).
Sausage and Cheese Biscuits: Add 1/2 c or more of cooked sausage and 1 c shredded sharp cheddar cheese to mix before you add milk.
Cinnamon Biscuits: After adding milk, roll out onto floured surface and spread 1/4 c melted butter on dough, sprinkle with brown sugar, raisins, pecans, and cinnamon. Bake at 400 for 15-20 minutes or until they are golden brown on top.
Orange Biscuits: After adding milk, roll out onto floured surface and spread 1/3 c melted butter on dough, sprinkle with the zest of an orange and some of the chunks of the orange, white sugar, a dusting of powdered sugar, pecans, sweet coconut shreds, and a light dusting of ground cloves. Bake at 400 for 15-20 minutes or until they are golden brown on top.
From Candace Crowther
1 tbs sugar
1 tbs baking powder
1 tsp salt
1/3 c shortening
Mix all ingredients except shortening together until well blended. Cut in shortening. Store in an air tight container until ready to use!
When ready to use, mix in about 3/4 c milk, bake at 450 degrees for ten minutes
Possible alterations:
Dumplings: May need more liquid. Dough should be rolled into balls and added to soups or chicken and dumplings where they cook by steam (must have lid on pot).
Sausage and Cheese Biscuits: Add 1/2 c or more of cooked sausage and 1 c shredded sharp cheddar cheese to mix before you add milk.
Cinnamon Biscuits: After adding milk, roll out onto floured surface and spread 1/4 c melted butter on dough, sprinkle with brown sugar, raisins, pecans, and cinnamon. Bake at 400 for 15-20 minutes or until they are golden brown on top.
Orange Biscuits: After adding milk, roll out onto floured surface and spread 1/3 c melted butter on dough, sprinkle with the zest of an orange and some of the chunks of the orange, white sugar, a dusting of powdered sugar, pecans, sweet coconut shreds, and a light dusting of ground cloves. Bake at 400 for 15-20 minutes or until they are golden brown on top.
From Candace Crowther
Saturday, December 14, 2013
Triple Chunk Cookies
1 c butter softened
3/4 c firmly packed brown sugar
1/2 c sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 bag Heath bar pieces
1 bag chocolate chips
1/2 bag white chocolate chips
Preheat oven to 375. Soften butter in a mixing bowl. Add brown sugar, sugar, egg and vanilla and mix. Add flour, baking soda and salt. Mix 2 more minutes. Add in remaining ingredients. Don't worry that it seems like not enough dough to hold it all together-- it works out! Scoop with a big scoop and flatten balls. Cook for 10-11 minutes, remove from oven even though they look gooey, but allow to bake on cookie sheet for 2 more minutes before removing to cool. Makes 24 cookies.
From Nancy Minster
3/4 c firmly packed brown sugar
1/2 c sugar
1 egg
1 1/2 tsp vanilla
2 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 bag Heath bar pieces
1 bag chocolate chips
1/2 bag white chocolate chips
Preheat oven to 375. Soften butter in a mixing bowl. Add brown sugar, sugar, egg and vanilla and mix. Add flour, baking soda and salt. Mix 2 more minutes. Add in remaining ingredients. Don't worry that it seems like not enough dough to hold it all together-- it works out! Scoop with a big scoop and flatten balls. Cook for 10-11 minutes, remove from oven even though they look gooey, but allow to bake on cookie sheet for 2 more minutes before removing to cool. Makes 24 cookies.
From Nancy Minster
Salted Caramel Rice Krispie Treats
1/2 c butter
2 c brown sugar
1 c karo light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla
10 c Rice Krispies
1 tsp Kosher salt
Melt butter in medium saucepan. Stir in sugar and corn syrup. Bring to a boil over medium-high heat. Add condensed milk and stir constantly at a full boil for 3 minutes. Remove from heat and add vanilla. Pour over Rice Krispies and stir to coat. Press into greased 9 X 13 inch pan. Sprinkle salt over top.
From Craig Smith
2 c brown sugar
1 c karo light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla
10 c Rice Krispies
1 tsp Kosher salt
Melt butter in medium saucepan. Stir in sugar and corn syrup. Bring to a boil over medium-high heat. Add condensed milk and stir constantly at a full boil for 3 minutes. Remove from heat and add vanilla. Pour over Rice Krispies and stir to coat. Press into greased 9 X 13 inch pan. Sprinkle salt over top.
From Craig Smith
Monday, November 11, 2013
Chipotle Sweet Potato Burgers
1 sweet potato (Baked for 45-60 minutes at 400 degrees, then mashed)
1/2 c frozen corn
15 oz. black beans, rinsed and drained
adobo sauce from chipotle peppers
1/4 c corn meal
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 bunch cilantro, chopped
another 1/4 c corn meal
4 wheat rolls
1 avacado
mayonnaise
Mix and mash everything except last four ingredients in a medium bowl, then cover and refrigerate for 30 minutes. Preheat oven to 400 degrees. Line a cookie sheet with foil and coat with cooking spray. Divide mixture into 6 patties, and use remaining 1/4 c corn meal to coat outside of patties. Spritz top of patties lightly with cooking spray. Bake for 25 minutes. Eat with remaining ingredients spread on rolls, and extra cilantro leaves, if desired.
From Budgetbytes.com
1/2 c frozen corn
15 oz. black beans, rinsed and drained
adobo sauce from chipotle peppers
1/4 c corn meal
1/2 tsp garlic powder
1/2 tsp cumin
1/2 tsp salt
1/4 bunch cilantro, chopped
another 1/4 c corn meal
4 wheat rolls
1 avacado
mayonnaise
Mix and mash everything except last four ingredients in a medium bowl, then cover and refrigerate for 30 minutes. Preheat oven to 400 degrees. Line a cookie sheet with foil and coat with cooking spray. Divide mixture into 6 patties, and use remaining 1/4 c corn meal to coat outside of patties. Spritz top of patties lightly with cooking spray. Bake for 25 minutes. Eat with remaining ingredients spread on rolls, and extra cilantro leaves, if desired.
From Budgetbytes.com
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