Saturday, October 30, 2010
1 c warm water (105-115)
2 1/4 c flour
1 tsp salt
Sprinkle yeast over water and let stand 5-10 min.
Mix flour and salt and add, knead dough, lightly and place in greased bowl, lightly cover and let rise until double, about 1 hour.
Spray baking sheet or use stone ware and form dough into 10 in round.
Cover loosely and let rise 30 min.
Bake at 425 for 15-20 min. Remove and cut into wedges.
Suggested toppings- mix your favorite combination
Friday, October 29, 2010
1/2 c sugar
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 c milk
1/2 c sugar
1 tsp cinnamon
1/2 c butter, melted
Cream sugar and shortening, add egg. Combine dry ingredients and add to creamed alternately with milk.
Fill sprayed muffin tins (about 10) 3/4 full. Bake at 325 for 20-25 minutes or until golden. Cool 3 min. remove from pan and roll in melted butter then cinnamon sugar. Eat while warm!
Stop by Foodie Friday for more!!
Saturday, October 23, 2010
Published in Taste of Home Aug 2010
1 1/3 c chopped peeled apples
1/3 c chopped walnuts
1/3 c dried cranberries or raisins
1/2 c sugar, divided
2 Tbs flour
2 tsp. cinnamon, divided
1 pkg large refrigerated flaky biscuits
2 Tbs melted butter
Combine apples, walnuts, cranberries, 3 Tbs sugar, 3/4 tsp cinnamon, flour and salt in large microwave safe bowl, cook 2-3 minutes or until almost tender.
Flatten biscuits to 5 in. circles and place equal amounts in center, seal and place into greased muffin tins.
Baste with melted butter and sprinkle with remaining cinnamon and sugar.
Thursday, October 21, 2010
1 can (8oz) drained chopped water chestnuts
1- 1 1/2 c bread crumbs or panko
2 lb ground turkey
1 8 oz jar peach preserves
1 (12 oz) bottle chili sauce
1 envelope onion soup mix
Combine egg, water chestnuts, and bread crumbs, mix into meat and shape in 1 1/2 in balls.
Brown evenly until most of pink is out. Combine remaining ingredients, add meat balls and cook over low heat 30 min, sauce will reduce and thicken. Serve with rice.
Wednesday, October 13, 2010
Yummy cake...in small servings that you can store in your pantry!
Make ahead and take out jars as needed, each jar is 1-3 servings (depending on how much you love pumpkin cake)
1 c dried cranberries or raisins
1 c chopped walnuts
2 c all purpose flour
2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground ginger
2 c sugar
1 c oil
1 15oz can pumpkin
Preheat oven to 325 and sterilize 8 (12 oz) straight sided wide mouth canning jars in water bath or dishwasher for 10 min. Set aside to cool.
Sift together flour, spices, baking soda and powder, salt in a large bowl, stir in cranberries and walnuts.
In another bowl beat eggs until thick and yellow 2-3 minutes. Gradually add sugar, add oil and pumpkin at low speed, just until well blended.
Add in dry mixture, stir well.
Using a pastry brush, coat each jar with oil.
Divide batter between jars, wipe sides, do not leave any on outside of jar, it will burn.
Place jars on cookie sheet and bake 35-40 min. Use a skewer to test center. Remove cakes and immediately place hot lids and rings on, using heavy towel or oven mitts. Let rest until cool. Lids will seal.
Saturday Night Special
Saturday, October 2, 2010
1/2 c chopped walnuts
1/3 c packed brown sugar
1 c coconut
2 1/2 c flour
1 1/2 c sugar
1 1/2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/4 tsp cinnamon
1/2 evaporated milk
1/3 c water
2 c finely shredded, peeled apples
1/3 c brown sugar
1/4 c evaporated milk
2 Tbs butter
Combine walnuts, brown sugar and coconut topping and set aside.
Next combine flour, sugar, soda, salt, powder and cinnamon.
In a small bowl mix eggs, milk and water...add apples.
Mix wet ingredients with dry, mix well. Pour into greased 13X9 pan, sprinkle with coconut mixture.
Bake at 325 for 45 min or until cake tests done.
While cake is baking, in the last 10 min, heat sauce ingredients. Cook over med heat, stirring constantly until sugar dissolves and mixture thickens, about 8 min. When cake comes out of oven and is hot, poke with holes using a skewer and drizzle sauce over top. Let cool completely.