I think Jacob could eat the entire batch of these at once. And if he didn't, I probably would :)
Ingredients:
3/4 c softened butter
1 c brown sugar
1/2 c white sugar
1 t vanilla extract
1 egg
1 c flour
1 t kosher salt
1 t cinnamon
1/2 t baking soda
2 c rolled oats
1 c unsweetened shredded coconut (or substitute with more oats... or sweetened coconut)
1 c crisp rice cereal
1 c chocolate chips
optional additions: dried cranberries, chopped nuts
Directions:
Preheat oven to 350 degrees. Cream butter and sugars with mixer till fluffy. Beat in vanilla and egg. Sift together flour, cinnamon, and baking soda. Stir in salt, oats, coconut, rice cereal, and chocolate chips. Stir together wet and dry ingredients until well combined. It will be a crumbly dough -- make sure everything is incorporated well. Drop by rounded tablespoons onto parchment-lined baking sheet. Bake for 12 minutes or until slightly browned (may still be a little wet in the center...) Cool on baking sheets then transfer to a rack.
Thursday, July 21, 2011
Buttermilk Syrup
This is the recipe I used for Christmas gifts, pancakes, and eating with a spoon. It is freaking delicious, but if you guys get the magical Sis. Black recipe, let me know :)
Ingredients:
3/4 c buttermilk
1 1/2 c sugar
1 stick real butter
2 T corn syrup
1 t baking soda
1 t vanilla
Directions:
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. It will boil all over the stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.
There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.
Source: Our Best Bites
Ingredients:
3/4 c buttermilk
1 1/2 c sugar
1 stick real butter
2 T corn syrup
1 t baking soda
1 t vanilla
Directions:
Combine buttermilk, sugar, butter, corn syrup, and baking soda in a LARGE pot. It will boil all over the stove if you put it in a smaller saucepan.
Bring ingredients to a boil and reduce heat to low (as long as its still bubbling, you're okay). Cook, stirring very frequently, for 8-9 minutes.
When it's done, it should take on a luscious golden-brown color. Remove from heat and add vanilla.
There will be foam on top. It tastes just as good, but it's not super pretty. If you're into aesthetics, you can skim it off; otherwise, just give it a good stir.
Source: Our Best Bites
Creamy Chicken Italiano
Ingredients:
4 lbs boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix*
1/4 cup water
8 oz. cream cheese, softened
1 (4-oz) can mushroom stems and pieces, drained
1 (10 3/4-oz) can cream of chicken soup
*I have used about 3 T Ranch Dressing mix and a teaspoon or so of Italian seasoning to replace the Italian salad dressing mix, with good results.
Directions:
Place chicken in a slow cooker or dutch oven. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low (200 degrees) for 3 hours. Combine cream cheese and soup until blended (or not, actually). Stir in mushrooms. Pour over chicken. Cover. Cook on low one hour, until chicken is done. Serve over rice or noodles.
4 lbs boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix*
1/4 cup water
8 oz. cream cheese, softened
1 (4-oz) can mushroom stems and pieces, drained
1 (10 3/4-oz) can cream of chicken soup
*I have used about 3 T Ranch Dressing mix and a teaspoon or so of Italian seasoning to replace the Italian salad dressing mix, with good results.
Directions:
Place chicken in a slow cooker or dutch oven. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low (200 degrees) for 3 hours. Combine cream cheese and soup until blended (or not, actually). Stir in mushrooms. Pour over chicken. Cover. Cook on low one hour, until chicken is done. Serve over rice or noodles.
Cowboy Coffee Cake
Jacobs favorite breakfast. (and lunch, and snack, and dessert...)
Ingredients:
2 1/2 c flour (I've used half whole wheat with no adverse effects)
1 1/2 c brown sugar
1/2 t salt
2/3 c butter, margarine, or shortening (I bet white bean puree could be used instead, but I haven't tried it yet.)
2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg
2 beaten eggs
1 1/2 c buttermilk or sour milk (1 T lemon juice to 1 c milk)
1/2 c chopped nuts (optional)
Directions:
Grease bottom and sides of 9x13 pan. In a med. bowl combine flour, brown sugar, and salt. cut in butter until mixture resembles coarse crumbs. set aside about 1 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
In another bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture. Spoon/pour batter into prepared pan. Combine reserved crumb mixture with nuts if using and sprinkle over batter.
Bake at 350 for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Ingredients:
2 1/2 c flour (I've used half whole wheat with no adverse effects)
1 1/2 c brown sugar
1/2 t salt
2/3 c butter, margarine, or shortening (I bet white bean puree could be used instead, but I haven't tried it yet.)
2 t baking powder
1/2 t baking soda
1/2 t cinnamon
1/2 t nutmeg
2 beaten eggs
1 1/2 c buttermilk or sour milk (1 T lemon juice to 1 c milk)
1/2 c chopped nuts (optional)
Directions:
Grease bottom and sides of 9x13 pan. In a med. bowl combine flour, brown sugar, and salt. cut in butter until mixture resembles coarse crumbs. set aside about 1 cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
In another bowl combine eggs and buttermilk. Add egg mixture all at once to flour mixture. Spoon/pour batter into prepared pan. Combine reserved crumb mixture with nuts if using and sprinkle over batter.
Bake at 350 for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
Beach Street Lemon Chicken Linguine
Ingredients:
1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)
Directions:
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.
1 lb. linguini (or Fettucini)
2 T. olive oil
Zest from one lemon
Juice from one lemon
½ c. chopped green onion
¼ c. chopped fresh parsley
Salt and freshly ground pepper
Parmesan cheese
Marinade:
½ c. olive oil
2 cloves garlic, whole
2 T. Cajun seasoning
1/4 c. lemon juice
2 T. minced parsley
1/4 c. brown sugar (or more if you like it a little sweeter)
3 T. soy sauce
2 chicken breasts, sliced. (OR 16 extra large shrimp)
Directions:
Combine the marinade ingredients in a Ziploc bag. Slice thawed chicken (or shrimp). Pat dry and toss in marinade to coat. Refrigerate 1-12 hours (I've not marinated for any time at all and it's still really good). Cook marinated chicken with the marinade sauce in a large saute pan on medium heat until chicken is cooked. If using shrimp, preheat the oven to 450 degrees. Bake for 7-10 minutes. Be sure not to over cook shrimp.
Cook linguini in boiling salted water until done; drain well and rinse noodles. Combine juice of one lemon, zest, olive oil, green onions, and fresh parsley together. Add hot pasta into bowl and toss well. Sprinkle with salt and pepper. Add chicken (or shrimp) with marinade into the large pasta bowl. Toss in parmesan cheese to taste and serve warm.
Elise's Zucchini Bread
This is another Jacob favorite. He would take this to work/school with him for breakfast pretty much every day if I had it. It's also a very adaptable recipe, as I've tweaked it a billion and one times, and it's pretty much always been delicious.
*makes 2 loaves* (I always double it. once cooked, it freezes very well)
Ingredients:
3 eggs (I generally use my food storage dried eggs)
1 c vegetable oil (1/2 and 1/2 oil and applesauce works really well... i've used almost all applesauce with no negative effects.)
2 c white sugar (I only use 1 to 1 1/2 c and it's plenty sweet, especially with the applesauce)
3 c shredded zucchini
2 t vanilla
3 c flour (I use 2 cups wheat, 1 cup white)
3 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1/4 t nutmeg
1/2 c walnuts (optional -- I never put these in)
Topping:
1/2 c brown sugar
1/2 c flour
1 T butter
1 t cinnamon
Directions:
mix together the wet ingredients in a large bowl and the dry ingredients in a medium bowl. Add the dry to the wet and mix thoroughly.
Combine topping ingredients in a separate bowl with a pastry cutter till it looks like crumbs.
Pour batter into two greased bread pans and sprinkle with topping.
Bake at 325 for 60-70 minutes.
*makes 2 loaves* (I always double it. once cooked, it freezes very well)
Ingredients:
3 eggs (I generally use my food storage dried eggs)
1 c vegetable oil (1/2 and 1/2 oil and applesauce works really well... i've used almost all applesauce with no negative effects.)
2 c white sugar (I only use 1 to 1 1/2 c and it's plenty sweet, especially with the applesauce)
3 c shredded zucchini
2 t vanilla
3 c flour (I use 2 cups wheat, 1 cup white)
3 t cinnamon
1 t baking soda
1 t baking powder
1 t salt
1/4 t nutmeg
1/2 c walnuts (optional -- I never put these in)
Topping:
1/2 c brown sugar
1/2 c flour
1 T butter
1 t cinnamon
Directions:
mix together the wet ingredients in a large bowl and the dry ingredients in a medium bowl. Add the dry to the wet and mix thoroughly.
Combine topping ingredients in a separate bowl with a pastry cutter till it looks like crumbs.
Pour batter into two greased bread pans and sprinkle with topping.
Bake at 325 for 60-70 minutes.
Rhonda's Chicken Enchiladas
This is Jacob's favorite dinner in the world.
*makes 2 9x13 pans worth* (freezes well)
Ingredients:
4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)
Directions:
Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.
Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.
*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.
Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese
Bake at 350 for 25 minutes.
*makes 2 9x13 pans worth* (freezes well)
Ingredients:
4 chicken breasts (or equivalent)
4 cups tomato juice or blended tomatoes
3 cups chicken broth
2-3 Tbs chili powder
1/4-1/2 tsp cumin
3 tsp or 3 cubes chicken bouillon
2 dozen flour tortillas (or so)
4 c shredded cheese (I usually use mozzarella, and sometimes more than 4 cups... we like cheese)
2 cans diced green chilis (optional -- this is an Elise addition)
Directions:
Boil the chicken breasts. Save 3 cups of the broth. Chop or shred the chicken and set aside.
Put the tomato juice, reserved chicken broth, chili powder, cumin, and bouillon in a pot and bring to a boil. Once it reaches boiling, turn heat to low and keep warm.
*At this point I combine the shredded chicken, diced green chilis, and most of the cheese in a bowl. I think it's easier to fill the enchiladas with this mix rather than putting each ingredient in individually.
Dip each tortilla into sauce, then fill with chicken and shredded cheese (or mixture from above). Roll up, and put into 2 9x13 pans. Cover with remaining sauce and sprinkle with more cheese
Bake at 350 for 25 minutes.
Elise's Favorite Whole Wheat Bread
*makes 2 loaves*
Ingredients:
The Sponge
4 1/2 teaspoons active dry yeast
3/4 cup warm water
1 cup whole wheat flour
The Dough
1 1/2 cups warm water
4 1/2 cups whole wheat flour
1/2 cup gluten flour
1/2 cup flaxseed meal (or 2 1/2 tablespoons vegetable oil)
1/3 cup honey
1 tablespoon salt
Directions:
First the Sponge
Ingredients:
The Sponge
4 1/2 teaspoons active dry yeast
3/4 cup warm water
1 cup whole wheat flour
The Dough
1 1/2 cups warm water
4 1/2 cups whole wheat flour
1/2 cup gluten flour
1/2 cup flaxseed meal (or 2 1/2 tablespoons vegetable oil)
1/3 cup honey
1 tablespoon salt
Directions:
First the Sponge
In your mixing bowl place the 3/4 cup of warm water and sprinkle the 4 1/2 teaspoons of active dry yeast (two packets) onto it. Then add the 1 cup of whole wheat flour. Stir them together vigorously. Then cover the bowl with plastic and let it sit for 45 minutes to an hour.
You will notice, when you peer into the bowl, that a lot of bubbling and expanding has taken place. It will reach a peak of expansion and then settle back down a little. That's when it's time to move onto the next step.
When your sponge is ready, uncover the bowl and add the 1 1/2 cups of warm water and 2 cups of whole wheat flour (not all 4 1/2 cups of it). Stir this in very well.
Next, the dough
Add the 1/2 cup vital wheat gluten, 2 1/2 tablespoons vegetable oil, 1/3 cup honey and 1 tablespoon salt. Mix these in well. Now start adding the remaining flour about 1/2 cup at a time.
On to kneading
By the time you have 4 cups total of flour, you will have a stiff dough. Now you should put in your dough hook, or put your bread on a board to knead. Use additional small amounts (like 1 tablespoon) as they are needed to keep the dough from sticking. Test the dough for stickiness in the mixer. Looking at it won't tell you enough.
Keep working the dough as long as possible, 10 minutes in the mixer. If you are kneading by hand, you're looking at 20-30 minutes. Take a break about 10-15 minutes into it and let the dough rest for 10 minutes. You will find it relaxed and easier to work then.
When you think you've had enough, draw the dough into a ball by cupping your fingers around the ball of dough and drawing the surface toward the back. Ideally it will be smooth all the way around. If some cracks appear around the edges and you want it perfect, knead until the cracks go away. Take breaks if you need to. Or just move to the next step. It will still taste good. (10 minutes in my Kitchenaid has always been fine for me, cracks or no.)
The First Rise
Place this dough into a large greased bowl (preferably not metal) and cover with plastic. Leave the dough to rise in a warm place for 1 to 1 1/2 hours until it doubles in size.
When you think enough time has passed, pull the plastic back and make a big poke in the dough with a finger. Watch the hole. Did it fill up again right away? Did it fill up slowly? Or did it just sit there, a big hole, doing nothing? If the answer is either of the first two, it's not ready yet. Pull the plastic back over and go do something else for a while. Check it again later. If it's the last answer you're ready to shape the loaves.
Shaping the loaves
Dump dough out of the bowl, gently press the air out, and divide in half. Flatten dough into a longish rectangle. Starting at the short end, roll the dough up like a towel, pulling the dough toward you as you roll (to create tension and not allow any air spaces in). Pinch the end to the bottom of the loaf, and tuck sides into or under the loaf.
The second rise
Place the loaves into greased 9 X 5 pans. Cover them with plastic and let rise till the dough is at least an inch above the top of the pans (I usually give it 45 minutes).
Turn your oven on to 350 degrees. Then put them in the oven and bake for about 40 minutes.
If you're unsure the bread is done, pull the loaf out of the pan and tap the bottom with a wooden handle. It should have a hollow sound. If it does not, you can put it back for 5 minutes and check again.
For best results, cool completely before slicing.
Source: www.thenewhomemaker.com
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