There are a few recipes / formulas that always make their way to the table at Holidays. This is one of them. This formula is great at breakfast with a hot cup of coffee.. or to snack on throughout the day. :) I will worn you now, they have an addictive quality.
Book: Family Favorites
Chapter: Bread
Anna Nelson
1 cup butter
1 teaspoon salt
5 cups flour sifted
1 cup milk warm
3/4 cup sugar
4 teaspoons yeast
3 eggs beaten
1. Melt butter add warmed milk. Cool till 105*F
2. Add rest of ingredients and mix. Knead 5 minutes. Dough should be smooth and elastic. Cover gently with light towel.
3. Let dough rise until double in size.
4. Punch down. Shape into cresent type roll.
Divide dough into 3 rounds. Roll out to a circle. Cut into 8 wedges. Roll each wedge from the large to small end. Place on sheet tray.
5. Let rise till double.
6. Bake 20 minutes @ 375*F.
7. Cool. Frost with buttercream.
Enjoy!
Saturday, May 8, 2010
Thursday, May 6, 2010
Orange Cookies
So, my challenge for this summer is to find formulas for cookies that offer a food memory...! This cookie may just succeed at this objective.
11 tbsp of butter, unsalted
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup Freshly squeezed orange juice (2 oranges)
2 tbsp orange zest (from 2 oranges)
2 cups Whole wheat flour
2 cups white chocolate chips
Cream the butter. Add the sugar, vanilla extract, baking soda, baking powder and salt. Cream. Add egg. Cream until pale in color.
Add juice and zest. Add whole wheat flour. Fold in the white chocolate chips.
Place on sheet pan 2 tbsp each. Bake 12 - 16 minutes at 350*
Enjoy!
11 tbsp of butter, unsalted
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup Freshly squeezed orange juice (2 oranges)
2 tbsp orange zest (from 2 oranges)
2 cups Whole wheat flour
2 cups white chocolate chips
Cream the butter. Add the sugar, vanilla extract, baking soda, baking powder and salt. Cream. Add egg. Cream until pale in color.
Add juice and zest. Add whole wheat flour. Fold in the white chocolate chips.
Place on sheet pan 2 tbsp each. Bake 12 - 16 minutes at 350*
Enjoy!
Wednesday, May 5, 2010
Double Fudge Brownies
These brownines are delicious! Enjoy the brownies today, but if you wait 24 hours.. the texture is so much better!
1 cup Unsalted Butter
2 cups packed Brown Sugar
3/4 cup Cocoa
1 tsp Baking Powder
1 tsp Salt
1 Tbsp Vanilla Extract
4 large Eggs
1 1/2 cups Whole Wheat Flour
2 cups SemiSweet Chocolate Chips
Melt the butter in a saucepan - the saucepan needs to be big enough to hold all of the ingredients.... Once melted add the brown sugar. Keep over low heat until the mixture moves freely.
Remove from heat, add cocoa, baking powder, and salt. Mix to combine. Allow mixture too cool slightly. When adding the eggs, you don't want to cook them.
Add vanilla extract and eggs (one at a time).
Add whole wheat flour and chocolate chips. Stir to combine. Do not over mix.
Place batter into a 9X13 pan, coated with pan spray.
Bake at 350*F for 20 - 25 mintues.
I have been looking for a formula that was yummy! And well I think I might have found it. After making this formula, I substituted the butter for a Vegan option and the chips for a dairy free product. The brownies were just as delicious.
Enjoy!
1 cup Unsalted Butter
2 cups packed Brown Sugar
3/4 cup Cocoa
1 tsp Baking Powder
1 tsp Salt
1 Tbsp Vanilla Extract
4 large Eggs
1 1/2 cups Whole Wheat Flour
2 cups SemiSweet Chocolate Chips
Melt the butter in a saucepan - the saucepan needs to be big enough to hold all of the ingredients.... Once melted add the brown sugar. Keep over low heat until the mixture moves freely.
Remove from heat, add cocoa, baking powder, and salt. Mix to combine. Allow mixture too cool slightly. When adding the eggs, you don't want to cook them.
Add vanilla extract and eggs (one at a time).
Add whole wheat flour and chocolate chips. Stir to combine. Do not over mix.
Place batter into a 9X13 pan, coated with pan spray.
Bake at 350*F for 20 - 25 mintues.
I have been looking for a formula that was yummy! And well I think I might have found it. After making this formula, I substituted the butter for a Vegan option and the chips for a dairy free product. The brownies were just as delicious.
Enjoy!
Wednesday, April 7, 2010
The Ministry of Food! Pass It On!
Be prepared.... I might have been a little wordy tonight!
I have in the last 6 - 8 months wanted to bring more organic, whole grain, good for you foods to my table. With this task I have been researching various avenues in which folks bring quality meals to their families' table.
This week I was reading The Great American Supper Swap, by Trish Berg. Primarily, the book is focused on a supper swap among friends. I have to admit a supper swap sounds appealing. It does not work for me... at least not a regular basis. However, the point of referencing this book, is because of the authors reference to the Ministry of Food. So, what does Christianity have to do with food. Most folks may not put these two words together.
Fellowship - We are called to live our life in fellowship with one another. We unite our faith and family by praising our God. Food brings folks together in fellowship. Specifically, food brings folks to the table. Food is a gathering point!
Discipleship - Disciple one another! Teach and learn from one another. "Therefore go and make disciples of all nations" Matthew 28:19 Sharing knowledge about what we are passionate about helps others.
Servanthood - Give generously as you serve! "For even the Son of Man did not to be served, but to serve, and to give his life as ransom for many." Mark 10:45
Stewardship - Give greatly to others. By preparing more foods at home from scratch, you will have more to give!
Evangelism - Share in God's love! Share the words that are spoken. "Shine like stars in the universe as you hold out the word of life." Philippians 2:15-16
Join me in this ministry! Share in God's love... Pass it on! Passing on the flavors that you have come to know and appreciate in your family will benefit all.
When I started this blog is was to pass on what I am so passionate about. I have spent some time trying to remember who originally taught me to cook. Was it one person or a group? I can honestly say it was several people. My Aunt in the kitchen at Grammie's in Rhode Island making magic squares or my grandmother in Vermont (now in Maine) preparing an enormous Christmas dinner. The the wonderful ladies at camp. When I think about them, my eyes fill with tears and I remember the love and passion they had to prepare great food. Martha Liemer's homemade rolls..... topped with butter right out of the oven, or Beulah Byers' homemade potato soup. Beulah would not write the recipe down for her soup.... She said it was not about the recipe it was about the flavor. I stood by her side for 2 hours one summer morning just so I could meticulously write down everything she put into the pot. I still can't make it her way! Edith Puffinberger made these scrumptious cookies. The French dressing that until recently we could not duplicate. Mrs. (Blevins) Nicodemus (I think) at the Butler County Vo-tech, who said, you can do it! Because of her, I can make a mean Lemon Meringue Pie. My Pa Beach (Grandpa Johnson who lived at the beach) who created garden fresh memories each summer (4) I spent in Rhode Island. Pa told me once to go pick the tomaotes.... what he did not take into consideration was that I was about 10 yrs old. So, I literally picked all the tomatoes.... that's right the green one's to. Pa also made the best spaghetti sauce! No one could match it!
I could go on and on about my memories of folks passing on the flavors! My point in sharing these memories is that we need to create these memories with our children, friends and family. I won't say that the folks that I mentioned used all fresh products... I am sure most was not whole grain, but what I can say... they took the time to share. I am glad to be among a group of friends that are devoted to the quality of food. The time that this passion takes away from other things in our lives. Whether we work out of the home or not... there is always something else to do... We do it for our children.
I want to acknowledge the author, Trish Berg, of the book Great American Supper Swap. In referencing the Ministry of Food, I used some of her thoughts and references to share in the point.
Join me on this journey! Pass it on!
Enjoy!
I have in the last 6 - 8 months wanted to bring more organic, whole grain, good for you foods to my table. With this task I have been researching various avenues in which folks bring quality meals to their families' table.
This week I was reading The Great American Supper Swap, by Trish Berg. Primarily, the book is focused on a supper swap among friends. I have to admit a supper swap sounds appealing. It does not work for me... at least not a regular basis. However, the point of referencing this book, is because of the authors reference to the Ministry of Food. So, what does Christianity have to do with food. Most folks may not put these two words together.
Fellowship - We are called to live our life in fellowship with one another. We unite our faith and family by praising our God. Food brings folks together in fellowship. Specifically, food brings folks to the table. Food is a gathering point!
Discipleship - Disciple one another! Teach and learn from one another. "Therefore go and make disciples of all nations" Matthew 28:19 Sharing knowledge about what we are passionate about helps others.
Servanthood - Give generously as you serve! "For even the Son of Man did not to be served, but to serve, and to give his life as ransom for many." Mark 10:45
Stewardship - Give greatly to others. By preparing more foods at home from scratch, you will have more to give!
Evangelism - Share in God's love! Share the words that are spoken. "Shine like stars in the universe as you hold out the word of life." Philippians 2:15-16
Join me in this ministry! Share in God's love... Pass it on! Passing on the flavors that you have come to know and appreciate in your family will benefit all.
When I started this blog is was to pass on what I am so passionate about. I have spent some time trying to remember who originally taught me to cook. Was it one person or a group? I can honestly say it was several people. My Aunt in the kitchen at Grammie's in Rhode Island making magic squares or my grandmother in Vermont (now in Maine) preparing an enormous Christmas dinner. The the wonderful ladies at camp. When I think about them, my eyes fill with tears and I remember the love and passion they had to prepare great food. Martha Liemer's homemade rolls..... topped with butter right out of the oven, or Beulah Byers' homemade potato soup. Beulah would not write the recipe down for her soup.... She said it was not about the recipe it was about the flavor. I stood by her side for 2 hours one summer morning just so I could meticulously write down everything she put into the pot. I still can't make it her way! Edith Puffinberger made these scrumptious cookies. The French dressing that until recently we could not duplicate. Mrs. (Blevins) Nicodemus (I think) at the Butler County Vo-tech, who said, you can do it! Because of her, I can make a mean Lemon Meringue Pie. My Pa Beach (Grandpa Johnson who lived at the beach) who created garden fresh memories each summer (4) I spent in Rhode Island. Pa told me once to go pick the tomaotes.... what he did not take into consideration was that I was about 10 yrs old. So, I literally picked all the tomatoes.... that's right the green one's to. Pa also made the best spaghetti sauce! No one could match it!
I could go on and on about my memories of folks passing on the flavors! My point in sharing these memories is that we need to create these memories with our children, friends and family. I won't say that the folks that I mentioned used all fresh products... I am sure most was not whole grain, but what I can say... they took the time to share. I am glad to be among a group of friends that are devoted to the quality of food. The time that this passion takes away from other things in our lives. Whether we work out of the home or not... there is always something else to do... We do it for our children.
I want to acknowledge the author, Trish Berg, of the book Great American Supper Swap. In referencing the Ministry of Food, I used some of her thoughts and references to share in the point.
Join me on this journey! Pass it on!
Enjoy!
Monday, April 5, 2010
Jamie Oliver's Food Revolution
I have been reading Jamie's Food Revolution.
In his book Jamie issues a challenge to teach others to cook. In fact, the challenge is to pass it on. Sound familiar!
Originally, I started this blog to share with others about cooking / baking from scratch. I want others to acknowledge and benefit from eating foods prepared at home, not at a plant. This does not mean that you can't consume fried foods, soda, eat out on an occasion, enjoy those salty snacks. It just means that we need to reap the rewards of taking a step back in time a hundred years and cook at home. I was food shopping today and found my cart rather empty. I didn't need to buy much. If you think about it how far does a box of Au gratin potatoes go, one meal right! Now think about a gallon of milk, a pound of cheese, and 10# of potatoes. Just the potatoes alone will feed a family of 3 for about 8-10 meals. Just a thought! I figured about 5 ozs of potatoes per person per meal.
Getting back to the book - Jamie's Pass it on movement is to motivate each of us to provide recipes, cooking tips, lessons.... to 4 people. Then those 4 people will pass it on to 4 people. Each person commiting to pass it on again, again and again.
So, today I challenge each of you to find 4 people to pass it on. Ask each person to again pass it on to another 4 people, and those 4 people to pass it on to another 4 people.
Check back soon, I will pass it on!
Enjoy!
Tuesday, March 30, 2010
Salads!
Last week, while I attended the Farm to Table conference in Pittsburgh, I had the opportunity to try a few fresh and appealing salads! These recipes are fom Fable Table, a catering business. fabledtable.com
Orange~Zucchini Salad
1 large zucchini
2 sm seedless oranges or Clementine's peeled and segmented
1 sm red onion, finely diced
2 tbsp fresh chopped parsley, washed and trimmed
1-2 large oranges for fresh juice & zest
1. Wash and trim zucchini, julienne into 2 inch strips. Place in large bowl.
2. Combined orange segments, onion, and parsley then place in bowl with zucchini.
3. Zest orange, then slice orange and squeeze juice onto ingredients in bowl. Gently toss.
4. Season lightly with salt & pepper, if desired.
4 servings
Corn & Tomato Salad
1 1/2 cups corn, cooked & cooled
6 ounces white balsamic vinegar
1 tbsp rosemary seasoning
4 medium Roma tomatoes, cut in 1/2" slices
3 cup fresh Spinach, coarsely chopped
1. Cook corn with 1/4 of the vinegar and rosemary in microwave for 5 minutes. Cool.
2. Toss sliced tomatoes & spinach in same bowl as cooled corn.
3. Add remaining vinegar
4. Let stand for 20 minutes before serving
4 servings
Enjoy!
Orange~Zucchini Salad
1 large zucchini
2 sm seedless oranges or Clementine's peeled and segmented
1 sm red onion, finely diced
2 tbsp fresh chopped parsley, washed and trimmed
1-2 large oranges for fresh juice & zest
1. Wash and trim zucchini, julienne into 2 inch strips. Place in large bowl.
2. Combined orange segments, onion, and parsley then place in bowl with zucchini.
3. Zest orange, then slice orange and squeeze juice onto ingredients in bowl. Gently toss.
4. Season lightly with salt & pepper, if desired.
4 servings
Corn & Tomato Salad
1 1/2 cups corn, cooked & cooled
6 ounces white balsamic vinegar
1 tbsp rosemary seasoning
4 medium Roma tomatoes, cut in 1/2" slices
3 cup fresh Spinach, coarsely chopped
1. Cook corn with 1/4 of the vinegar and rosemary in microwave for 5 minutes. Cool.
2. Toss sliced tomatoes & spinach in same bowl as cooled corn.
3. Add remaining vinegar
4. Let stand for 20 minutes before serving
4 servings
Enjoy!
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