White Bread
From the Kitchen of Cali Jo Hawkins
Mix in large bowl:
4 c. warm water
2 heaping TB shortening
1 heaping TB salt
1/2 c. sugar
2 TB yeast
Add 4 c. flour, stir around. Add 4 more c. flour and mix well. Add about 2 more c. flour. Knead approximately 5 minutes. Let raise double in bulk. Make 4 separate loaves. Let rise again for 30 minutes. Bake at 350 for 30-35 minutes. Remove from pans and lay on side to cool.
Saturday, May 8, 2010
Wheat Bread
Wheat Bread (This is a great recipe if you don't like to use dough enhancer or don't have them. Because you knead part of the dough for 5 minutes at the beginning, it builds up more gluten and helps to create a softer bread)
From the Kitchen of Cali Jo Hawkins
2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)
Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.
From the Kitchen of Cali Jo Hawkins
2 c. hot water
1/4 c. oil or melted shortening
1/3 c. honey
1 c. evaporated milk
1 TB yeast
1 TB salt
4 c. whole wheat flour (Because I don't have a wheat grinder, I use hard red wheat flour that I just buy at the grocery store. If I had a grinder, I would buy the hard white wheat at the cannery and use that)
Mix for 5 min. This will make a sponge type dough. Add 2 c. white flour and enough wheat flour for the dough to start pulling off the sides of the bowl—maybe 1 c. or less. Knead 10 min and shape into 2 loaves and place in greased pans. Let raise to double. Bake at 350 for 30 min.
Sugo Rosso
Sugo Rosso (Red Sauce. That is what it was always called where I served. I've heard it called Ragu, Sugo di Carne--Meat Sauce. Call it what you like, I'm not particular)
From the Kitchen of Cali Jo Hawkins
In large sauce pan, cook over medium-high heat until onions are soft:
2 TB olive oil
1-2 cloves of garlic, chopped fine
1/2 of medium onion or 1 small onion chopped fine
Add and cook until sausage is no longer pink:
1/2 package Johnsonville Brand Sweet Italian Sausage (It is made with Sweet Basil), push out of casings and break into small chunks (I have only seen this at Walmart or Winco. You can also use Mild or Hot Italian Sausage, but it will give your sauce a spicier flavor with a hint of licorice from the fennel in the sausage, which I really don't like. I prefer the sweet basil flavor)
2 finely chopped carrots
1 finely chopped celery stick
Stir in one 14 oz. can of petite diced tomatoes and 2 small cans of tomato sauce
Add 1 dried bay leaf, basil, parsley (If using fresh herbs add them at the end of cook time)
Simmer on low heat stirring occasionally for 3-5 hours
Remove bay leaf before serving. Serve with cooked pasta and freshly grated parmesan cheese.
Variations:
Add 1 small carton HEAVY whipping cream for a creamier pink sauce and heat through just before serving. This is one of my favorite ways to eat pasta!
From the Kitchen of Cali Jo Hawkins
In large sauce pan, cook over medium-high heat until onions are soft:
2 TB olive oil
1-2 cloves of garlic, chopped fine
1/2 of medium onion or 1 small onion chopped fine
Add and cook until sausage is no longer pink:
1/2 package Johnsonville Brand Sweet Italian Sausage (It is made with Sweet Basil), push out of casings and break into small chunks (I have only seen this at Walmart or Winco. You can also use Mild or Hot Italian Sausage, but it will give your sauce a spicier flavor with a hint of licorice from the fennel in the sausage, which I really don't like. I prefer the sweet basil flavor)
2 finely chopped carrots
1 finely chopped celery stick
Stir in one 14 oz. can of petite diced tomatoes and 2 small cans of tomato sauce
Add 1 dried bay leaf, basil, parsley (If using fresh herbs add them at the end of cook time)
Simmer on low heat stirring occasionally for 3-5 hours
Remove bay leaf before serving. Serve with cooked pasta and freshly grated parmesan cheese.
Variations:
Add 1 small carton HEAVY whipping cream for a creamier pink sauce and heat through just before serving. This is one of my favorite ways to eat pasta!
Homemade Condensed Cream of Chicken Soup
Homemade Condensed Cream of Chicken Soup
from: Tammysrecipes.com
Yield:
3 cups (about 2 cans)
Ingredients:
1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:
5 minutes
Cooking Time:
10-15 minutes
***I've made this and it's great. My only suggestion is (if you can) to use all of the fresh ingredients instead of the dried ones...just gives it a bit more flavor***
from: Tammysrecipes.com
Yield:
3 cups (about 2 cans)
Ingredients:
1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
Instructions:
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top. If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it. You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:
5 minutes
Cooking Time:
10-15 minutes
***I've made this and it's great. My only suggestion is (if you can) to use all of the fresh ingredients instead of the dried ones...just gives it a bit more flavor***
French Bread 3-4 Loaves
French Bread 3-4 Loaves
By: Every Day Food Storage
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
***My friend who gave this recipe to me said that she freezes the extra loaves and uses them of other meals***
By: Every Day Food Storage
2 T. yeast
2 1/2 c. warm water
7 c. flour
2 T. sugar
1 T. salt (remember this is for 3-4 loaves…so it’s not really alot)
Dissolve yeast in water. Then add sugar, salt and 2 c. flour. Beat. Add rest of flour and knead on floured board (or in standing kitchen mixer) for about 5 minutes. Let rise about 30-45 minutes. Grease 1-2 cookie sheets and sprinkle lightly with corn meal. Punch down bread and knead one minute. Divide into thirds or fourths. Let rest 10 minutes. Roll each piece into ropes as long as the cookie sheet. Place on cookie sheet being sure there is ample space between each rope or loaf. make several evenly spaced shallow cuts diagonally in the top of each loaf; brush with water or egg wash, then brush again and sprinkle with sesame seeds. Let raise until double (about 30 minutes). Place pan of hot water on lower shelf of oven. Bake at 450 for 10 minutes and then reduce heat to 350 for 20-30 minutes or until bread gives a hollow sound when tapped. Remove from pans and cool and wrap in plastic bags.
NOTE: This is EXTREMELY delicious warm and the next day but after that it starts to dry out and isn’t very tasty.
***My friend who gave this recipe to me said that she freezes the extra loaves and uses them of other meals***
Sweetened Condensed Milk
Sweetened Condensed Milk:
from the kitchen of Cali Jo Hawkins
1/2 c. hot water
1 c. dry powdered milk
1 c. sugar
1 TB butter
Blend all ingredients in blender VERY WELL
from the kitchen of Cali Jo Hawkins
1/2 c. hot water
1 c. dry powdered milk
1 c. sugar
1 TB butter
Blend all ingredients in blender VERY WELL
Creamy Lemon Crumb Squares
Creamy Lemon Crumb Squares
By: Pioneer Woman
***click on above link to see step by step on how to make this dessert***
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
By: Pioneer Woman
***click on above link to see step by step on how to make this dessert***
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
Preparation Instructions
PREHEAT OVEN TO 350 DEGREES.
Mix butter and brown sugar until well combined.
Sift together flour, salt, and baking powder.
Add oats and flour to butter/sugar mixture and mix to combine.
Press half of crumb mixture into the bottom of an 8 x 11 inch pan.
Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
Bake for 20 to 25 minutes, or until golden brown.
Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
Lemon Bread
Lemon Bread
by: Taste of Home
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
2 tablespoons lemon juice
1/2 cup confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
by: Taste of Home
Ingredients
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup 2% milk
GLAZE:
2 tablespoons lemon juice
1/2 cup confectioners' sugar
Directions
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Yield: 1 loaf (16 slices).
Nutrition Facts: 1 serving (1 slice) equals 171 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 113 mg sodium, 26 g carbohydrate, trace fiber, 2 g protein.
Monday, April 19, 2010
White Bean Chili
White Bean Chili
From the Kitchen of Margot Bass
2-3 cooked chicken breasts (cut into bite size pieces)
2 medium onions (chopped/minced)
2 garlic cloves (chopped/minced)
1 box (2 cans) of chicken broth
4 cans (drained) Navy Beans
1 can chopped Green Chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 cup fresh cilantro
Cook over medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving
From the Kitchen of Margot Bass
2-3 cooked chicken breasts (cut into bite size pieces)
2 medium onions (chopped/minced)
2 garlic cloves (chopped/minced)
1 box (2 cans) of chicken broth
4 cans (drained) Navy Beans
1 can chopped Green Chilis
3/4 tsp oregano
1 tsp salt
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp pepper
1/8 tsp ground cloves
1/8 tsp red pepper
1/4 cup fresh cilantro
Cook over medium heat for two hours.
Add low-fat Monterey Jack Cheese when serving
Sunday, April 4, 2010
Pumpkin Carrot Raisin Brownies
Pumpkin Carrot Raisin Brownies
From the Kitchen of Diana Brewster
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup granulated sugar
* 1/3 cup butter softened
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 2 large egg whites
* 1 can (15 oz.) of Libby's Pumpkin Pie Mix
* 1 cup finely shredded carrot
* Cream Cheese Topping
* 1 cup of raisins
* 1/2 c of Wheat Germ
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan or I used a 9x 13 inch pan
COMBINE flour, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
Combine 4 ounces softened light cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
From the Kitchen of Diana Brewster
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 cup granulated sugar
* 1/3 cup butter softened
* 1/2 cup firmly packed brown sugar
* 2 large eggs
* 2 large egg whites
* 1 can (15 oz.) of Libby's Pumpkin Pie Mix
* 1 cup finely shredded carrot
* Cream Cheese Topping
* 1 cup of raisins
* 1/2 c of Wheat Germ
Directions
PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan or I used a 9x 13 inch pan
COMBINE flour, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Store in covered container in refrigerator.
FOR CREAM CHEESE TOPPING:
Combine 4 ounces softened light cream cheese, 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.
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