Wednesday, August 23

White Potato Bread

2 ½ Cups hot water
1 TBS yeast
1/3 Cup sugar
4-6 Cups flour
1/3 cup potato flakes
1/3 cup oil
1 ½ TBS salt

Combine the water, sugar, potatoes and 2 cups of flour and mix until flour is wet.  Add the yeast and mix until blended.  Add the oil and salt and enough flour for the dough to pull away from the sides as it is being mixed.  When all ingredients are properly mixed, knead for 5 minutes.  Turn the dough out onto a lightly oiled counter top and form into loaves.  Let double in size.  Set the oven temperature for 425 and cook for 15 minutes.  Reset the oven to 350 and bake for an additional 15 minutes or until the loaf has a golden brown crust.  (With your smaller loaves I would just bake at 350 until golden brown.)

Bread

2/3 c. sugar
2 c. very warm water
5 tsp. active dry yeast
5 c. bread flour
1 c. whole wheat flour
2 tsp. salt
1/2 c. oil
Directions
In a stand mixer bowl, add sugar and water. Sprinkle the yeast on top and let rest until it gets foamy, about 3-5 minutes. Add both kinds of flour, then salt and oil. Turn on mixer and knead for 6 minutes. Turn dough into a well greased bowl. Spray the top of the dough with cooking spray and proof until double in size, about 30-45 minutes.
Punch down risen dough and divide into 2 pieces. Flatten each piece into a rectangle about 12 x 8 inches. Fold the sides in about 4 inches or so.  Roll up keeping the top nice and rounded and place in a greased loaf pan with the dough seam side down. Let rise until the dough is 1 inch above the rim of the loaf pan.
Bake in a 350 F oven for 30 minutes. Turn loaf out of the pan and let cool on a baking rack. Brush tops with butter while the bread is hot, if desired. Bag after the bread is cool to keep the bread moist. Freezes well.
Makes 2 loaves

Monday, March 13

The Snickerdoodle Recipe

Ingredients:  

1 3/4 CUPS OF SUGAR
1 TBS CINNAMON
2 1/2 CUPS FLOUR
2 TSP CREAM OF TARTAR
1TSP BAKING SODA
1/2 TSP SALT
1 STICK BUTTER (UNSALTED)
1/2 CUP VEGETABLE SHORTENING (CRISCO)
2 LARGE EGGS

Directions:
HEAT OVEN TO 375º. COMBINE 1/4 CUP OF THE SUGAR AND THE CINNAMON IN A SHALLOW DISH. WHISK THE FLOUR, CREAM OF TARTAR, BAKING SODA, AND SALT IN A LARGE BOWL. BEAT THE BUTTER, SHORTENING, AND REMAINING 1 1/2 CUPS OF SUGAR IN A LARGE BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ABOUT THREE MINUTES.  BEAT IN EGGS, ONE AT A TIME. REDUCE MIXER SPEED TO LOW AND SLOWLY BLEND IN DRY INGREDIENTS UNTIL JUST COMBINED. ROLL 2 TBS DOUGH INTO BALLS, ROLL IN CINNAMON SUGAR AND PLACE ON COOKIE SHEET. BAKE 10-12 MINUTES.

Monday, February 13

Quinoa and Black Beans

Ingredients

  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Directions

  1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  3. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Friday, January 27

Sugar Cookies

1 1/2 Cups sugar
2/3 Cup butter
2 Eggs
2 TBS Milk
1 tsp vanilla
3 1/4 Cups flour
2 1/2 tsp baking powder
1/2 tsp salt

Cream sugar and butter.  Add eggs, milk, and vanilla.  Sift dry ingredients together and beat into creamed mixture, combining thoroughly.  With hands, shape dough in a ball;  wrap and refrigerate 2 to 3 hours or overnight until easy to handle.  On lightly floured board, roll one-half or one third of the dough at one time, keeping the rest refrigerated.  Bake at 400 degrees for about 8 minutes or until light brown.

Tuesday, January 10

My Favorite Slow Cooker Chicken Chili Recipe



The easiest, more flavorful chicken chili recipe. Let the slow cooker do all the work!

Ingredients:

  • 2 (14 ounce) cans petite diced tomatoes, drained
  • 2 (7 or 8 ounce) cans tomato sauce
  • 2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
  • 1 cup (240ml) chicken broth (I use reduced sodium)
  • 1/2 cup yellow onion, diced
  • 1 large green bell pepper, diced
  • 1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 small jalapeño, minced (remove seeds and ribs)
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
  • 1 Tablespoon ground cumin (for that key chili taste!)
  • 1 Tablespoon minced garlic
  • 4 ounces brick-style light cream cheese (or full fat)

Directions:

  1. Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. Cook on low for 6-7 hours or high for 3 hours.
  2. Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.
  3. Serve warm topped with fresh cilantro, shredded cheese, or crackers. 
Recipe and photo by sallysbakingaddiction.com SO GOOD!!!

Tuesday, January 3

Beignets

Ingredients

1 teaspoon active dry yeast
3/4 cup warm water (105 degrees F)
1/4 cup granulated sugar
1/2 teaspoon salt
1 large egg
1/2 cup evaporated milk
3 1/2 cups all-purpose flour, sifted, plus more for dusting
1/8 cup vegetable shortening, such as Crisco
8 cups peanut oil
Confectioners' sugar, for sprinkling


Directions

In the bowl of an electric mixer, sprinkle the yeast over the warm water. Stir to dissolve. Add the sugar, salt, eggs and evaporated milk. Beat until blended. Add 2 cups of the flour by big spoonfuls. Beat until smooth. Add the shortening, and then beat in the remaining 1 1/2 cups flour. Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours.

In a large electric fryer, preheat the oil to 360 degrees F.

Roll out the dough to a 1/8-inch thickness on a lightly floured work surface. Cut the dough into 2 1/2-inch squares.

In batches of 8, fry the squares in the hot oil until lightly browned on both sides, 2 to 3 minutes. Drain on paper towels. Sprinkle heavily with confectioners' sugar.