Tuesday, October 07, 2008
Melt 1/2 cup butter (1 stick) in bowl or deep dish. (Can use less)
1 cup flour
2 tsp baking powder
1 cup sugar (can use less)
1 cup milkPour mixture over butter. DO NOT STIR.
1 cup sugar
4 cups sliced peaches (or use canned peaches)Pour over batter. DO NOT STIR.
Sprinkle cinnamon over all.Bake at 350 degrees for 1 hour. Enjoy!
Monday, September 29, 2008
1 pkg active dry yeast
1 1/4 cups warm water (110 degrees)
1 tsp salt
1/4 cup sugar
1/4 cup oil (canola, vegetable, etc.)
2 eggs, beaten slightly
2 or 3 drops yellow food coloring
5 to 5 1/2 cups flour, unsifted, preferably bread flour
1 egg yolk beaten with 1 TBSP water
1 TBSP sesame seeds or poppy seeds (optional)
In a large bowl, dissolve the yeast in the warm water. Stir in salt, sugar, oil, eggs, and food coloring. Add 4 1/2 cups of flour slowly to make a stiff dough.
Turn dough out onto a floured counter or board and knead until smooth, adding flour as needed until it is not sticky anymore (about 5 - 15 minutes). Shape into large ball and turn dough over in a greased bowl; cover and let rise in warm place until doubled (about 1 1/2 hours). Punch dough down; knead on floured surface to release the air bubbles.
Divide in five portions (one can be smaller than the other four - set aside). Roll four of the portions between hands to form a rope about 20 inches long. Place the four ropes lengthwise side by side and braid as follows: pick up rope on the right, bring it over next one, under the third, and over the fourth. Repeat, starting with the outer right rope going over, under, over. Repeat until braid is complete. Pinch both ends together, adjusting braids. Place on greased baking sheet.
Roll reserved dough into three small ropes about 5 inches long. Place ropes side by side and make a small 3-strand braid. Lay on top center of large braid. Cover and let rise again in a warm place until almost doubled (about 1 hour).
Mix egg yolk and water; brush mixture gently over braids; sprinkle with seeds if desired. Bake in a 350 degree oven for 30-35 minutes or until loaf is golden brown. Serve warm, or let cool on rack. Makes one loaf. Makes great french toast the next day if it lasts that long!
Note: Can also make two smaller loaves with 3 or 4 ropes each.
Monday, June 02, 2008
LAURIE'S CHICKEN BUNDLES
For each portion:
1 boneless chicken breast
½ onion, sliced thin
½ potato, sliced thin
¼ carrot, peeled and sliced thin
¼ bell pepper, seeded and sliced thin
1 TBSP butter, salt and pepper (I prefer seasoned salt)
Layer (as listed) in aluminum foil. Seal and place in 350* oven for 1 hr and 15 minutes. Serve with tossed salad and hot dinner rolls. Quick and EASY! No pans to wash, either!
Wednesday, April 23, 2008
I just returned home from Texas where I spent two weeks with our son Jason, his wife Jessica, and their new son, Jackson. When I got there I told them that I planned to cook for them. Imagine my surprise when Jason said, "No Mom, I'm going to cook for you!" This dish is one of the delicious dishes he made while I was there . . .Jason's Chicken Cordon Bleu. I tried this recipe it after I came home but it didn't look as good as this!
Jason's Chicken Cordon Bleu
3-4 Chicken Breasts, preferably thick
deli ham, sliced thin
thinly sliced cheese, provolone, swiss, or other white cheese
gourmet bread crumbs
Marinate the chicken breasts in Italian dressing for an hour or so. With a sharp knife, cut a hole (on the small side) and wiggle it in the middle of the chicken breast to make a "pouch." Roll up some ham and cheese and slide the roll in the hole. Seal with toothpicks if necessary. Roll prepared chicken breast in bread crumbs. Place on a rack (if you have one) in a baking dish. Bake at 350 degrees for 40-50 minutes or until done. Enjoy!
I asked Jason where he learned to cook like this. His reply. . . "cooking shows on TV." He tapes them and watches them when he comes home from work. I've always encouraged our kids to cook in the kitchen. . . even the boys. I must have done something right!
Sunday, January 27, 2008
Friday, December 21, 2007
Party Cheese Ball
1 pkg (8 oz) cream cheese, softened
2 cups (8 oz) shredded sharp cheddar cheese (or any kind)
1 jar (5 oz) sharp American cheese spread
1 jar (5 oz) pimento cheese spread
3 TBSP finely chopped onion
1 TBSP lemon juice
1 tsp Worcestershire sauce
Dash garlic salt
½ cup chopped pecans, toasted
½ cup minced fresh parsley
In a mixing bowl, combine the first eight ingredients; beat until blended. Cover and refrigerate for 15 minutes or until easy to handle.
Shape into two balls; roll one ball in pecans and one in parsley. (My note: I made one large cheese ball and coated it with pecans.) Cover and refrigerate. Remove from the refrigerator 15 minutes before serving with crackers.
Yields 2 cheese balls (1 ¾ cups each) or one large cheese ball. Enjoy!
Have a very Merry Christmas!
Friday, September 14, 2007
1/2 cup dry Instant Chocolate Milk mix
1/2 cup sugar
1/2 cup instant coffee
To make punch:
Shake or stir coffee mixture. In punch bowl, combine coffee mixture with 1/2 gallon vanilla ice cream and 1/2 gallon coffee ice cream. Serve and enjoy!