Thursday, May 14, 2015
3 cups flour
1 pkg or 1 TB yeast
1 TB sugar
1 tsp salt
1 cup warm water (115-125 degrees)
3 TB vegetable oil
2 TB baking soda
2 TB coarse salt
In mixer, attach bread hook. Stir together flour, yeast, sugar and salt. Add water and oil. Mix/knead until ball forms and dough clings to hook and sides of bowl are clean. (5-10 mins, you may need to add a scant amount of water or flour)
Remove ball and place in a greased bowl. Flip ball over so greased side is up. Cover with plastic wrap and let sit about 45 mins, or until doubled in size.
Roll each piece into 20 inch strips. Keep other pieces covered with plastic wrap while working (unless you're super fast). Form into pretzels and place back onto cookie sheets. Cover again with plastic wrap (or a kitchen towel). Let rise about a half hour.
Preheat oven to 450.
Bake about 15 minutes, until golden brown.
Eat warm. We like to brush with butter and sprinkle with cinnamon and sugar.
*This only makes 10 pretzels. Trust me, you'll want more. I double it when I want enough for the whole family.
Friday, May 8, 2015
About 16 cups popped popcorn (about 3/4 - 1 cup unpopped)
1 1/2 cups packed brown sugar
2/3 cup butter
6 TB corn syrup
1/2 tsp baking soda
1/2 tsp vanilla
3/4 - 1 cup toasted chopped pecans (I toast my pecans by just putting them in a non-stick skillet and tossing them over high heat for a few mins. be careful not to burn them though!!)
2 tsp coarse sea salt
1 1/2 cups ghiradelli dark chocolate melting wafers
Place popcorn in a large baking pan (I use my turkey pan). Keep popcorn warm in oven set to 300 while making caramel mixture.
In a 3qt saucepan, combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until boiling. Attach candy thermometer. Cook and stir over medium heat to hard ball stage (255 degrees). Remove from heat, stir in soda and vanilla; pour over popcorn. Stir gently while sprinkling in the pecans and sea salt. Once coated, bake in oven for 15 minutes; stir. Bake and additional 10 minutes or so.
Transfer popcorn mixture to large piece of foil, wax paper, or parchment (I tape a few pieces to the counter). Spread it out, breaking apart the big pieces and let it cool while you melt the chocolate. Drizzle with chocolate. Once cool, break it up and store in air-tight container (ziploc bags are fine).
**This recipe makes a LOT because I make it for my large family. Definitely can be halved and probably should be if you're watching your waistline.
Friday, May 30, 2014
1 pound ground turkey
4 T butter
1 small onion, diced
1 cup diced carrots
1 cup frozen peas
1 can mushrooms
1 can cream of mushroom soup
1/2 cup sour cream
1 cup shredded cheddar cheese
Cajun seasoning (I use Louisiana)
2, pie crusts
Brown turkey with some Cajun seasoning.
Saute onions and carrots in butter until translucent. Add peas, mushrooms, soup, sour cream, milk and some Cajun seasoning and stir well until heated through.
Pour ground turkey into prepared pie crust. Top with shredded cheese. Pour vegetable mixture over top. Top with 2nd pie crust. Cut slits in the top.
Bake at 350° for about 45 minutes or until golden brown.
I highly recommend using the Pioneer woman's thyme pie crust recipe with this. However, if you do, you may only want crust on top as it's very thick.
Thursday, January 2, 2014
How cute are THESE??? Normally we do gingerbread men, but a few years ago I found this cookie cutter in a clearance bin at the grocery store post-season and decided it needed to be broken in.
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 3/4 teaspoons ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla
1 teaspoon finely grated lemon zest (optional)
Thursday, December 26, 2013
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint (4 cups) heavy whipping cream
1 cup butter (salted, if you use unsalted add 1/4 tsp salt to recipe)
1 1/4 tsp vanilla
Grease a 12x15 inch pan with some butter (a smaller pan will simply give you thicker caramels)
In a medium-sized pot, combine all ingredients, except vanilla, and bring to a simmer over medium heat. Monitor heat with a candy thermometer. When temperature reaches 234 degrees (250 for chewier caramels), remove from heat and stir in vanilla.
Cool, cut into desired sized squares and wrap in wax paper or parchment.
Tips for caramel making:
- Make sure you have about an hour of uninterrupted time. You need to watch that thermometer because it can jump up fast.
- Stir the caramel frequently, constantly if you prefer.
- Please note that the mixture will double in size when coming up to heat, so make sure your pot is big enough.
- A tall skinny pot is better to use than and short wide pot, as this can leading to scorching on the bottom.
4 garlic cloves, peeled and thinly sliced
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted (put pine nuts in a small skillet and toast on the stove)
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart (you can skip all of this by using the huge bag of broccoli from Costco). You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.