2 envelopes Knox gelatin
1 cup sugar
1/4 tsp salt
6 egg yolks
3/4 cup lime juice
1/2 cup water
1 tsp grated lime peel
Green food color
6 egg whites
3/4 cup sugar
2 baked graham cracker shells
Whip cream and lime for garnishes
Mix gelatin, sugar and salt. Beat egg yolks, lime juices and water. Pour into a saucepan. Add gelatin mixture and heat on medium heat until mixture boils, stir constantly. Stir in lime peel and food coloring. Pour into a bowl and refrigerate until mixture mounds when dropped from a spoon. Don't leave in an aluminum pan. Beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and continue beating until stiff, fold into lime mixture. Pou into shells, serve with whip cream.
Thursday, July 18, 2013
Caramels
2 cups sugar
1 can sweetened condensed milk
1/2 lb butter
1 TBSP vanilla
1 1/2 cup light Karo syrup
2 cups pecans
Combine all ingredients except vanilla and pecans. Stir over med/low heat until dissolved well. Bring to a boil, still at med/low heat stirring constantly until mixture reaches 235 degrees or forms a firm ball in ice water. Remove immediately from the heat. Add vanilla and nuts. Stir to blend well. Pour into a buttered jelly roll pan. Cool for 20-30 minutes cut into bite size pieces and wrap with wax paper squares 3 1/2x 3 1/2.
1 can sweetened condensed milk
1/2 lb butter
1 TBSP vanilla
1 1/2 cup light Karo syrup
2 cups pecans
Combine all ingredients except vanilla and pecans. Stir over med/low heat until dissolved well. Bring to a boil, still at med/low heat stirring constantly until mixture reaches 235 degrees or forms a firm ball in ice water. Remove immediately from the heat. Add vanilla and nuts. Stir to blend well. Pour into a buttered jelly roll pan. Cool for 20-30 minutes cut into bite size pieces and wrap with wax paper squares 3 1/2x 3 1/2.
Divinity
2 cups sugar
2 egg whites
1/2 cup white corn syrup
1/2 cup water
1 tsp vanilla
1/2 cup chopped nuts
Mix sugar, syrup and water. When mixture reaches semi firm ball (400 degrees) pour 1/4 of it slowly over beaten egg whites and beat. Cook rest of mixture until almost brittle. Pour slowly over egg whites and beat constantly. Continue to beat until it loses its glossiness and becomes dull. Add 1 tsp vanilla and 1/2 cup chopped nuts (optional). Drop from a teaspoon on parchment paper until cool. Store in air tight container. If desired, use 4 drops peppermint instead of vanilla.
2 egg whites
1/2 cup white corn syrup
1/2 cup water
1 tsp vanilla
1/2 cup chopped nuts
Mix sugar, syrup and water. When mixture reaches semi firm ball (400 degrees) pour 1/4 of it slowly over beaten egg whites and beat. Cook rest of mixture until almost brittle. Pour slowly over egg whites and beat constantly. Continue to beat until it loses its glossiness and becomes dull. Add 1 tsp vanilla and 1/2 cup chopped nuts (optional). Drop from a teaspoon on parchment paper until cool. Store in air tight container. If desired, use 4 drops peppermint instead of vanilla.
French Bread
1/2 cup sugar
4 tsp salt
1/4 cup vegetable oil
1 quart hot water
Add 2 TBSP yeat to 1 cup warm water
Lemon water with citric acid
2 tsp lemon extract
1 TBSP citric acid
2 cups sugar
2 gallons water
Limes, lemons or oranges cut up for garnish
Tons of ice
1 TBSP citric acid
2 cups sugar
2 gallons water
Limes, lemons or oranges cut up for garnish
Tons of ice
Friday, January 8, 2010
Crispy Southwest Chicken Wraps
I have been trying different recipes from other blogs lately and this one was a big hit. It was easy to put together and my kids loved it. My 9 year old boy ate 3 of them. I got it from www.mykitchencafe.blogspot.com
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
Friday, April 17, 2009
Wheat and Honey Pitas
I got this recipe from a Bosch cooking class. I have tried it for pizza crust, pita bread and bubbly bread. All of them have been delicious!
2 cups warm water
1 TBSP honey
1 tsp salt
2 TBSP Saf Instant Yeast
2 cups Whole Wheat Flour Unbleached White Flour (approx 2 cups)
Combine first five ingredients in Bosch bowl with dough hook. Mix thoroughly, continue to add unbleached white flour until mixture cleans sides of bowl. Continue kneading until smooth and elastic. Divide dough into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into ⅛" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap. Let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees for 3½ to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in a large bread bag to soften and flatten.
If you want flatbread, turn over before they poof up.
For pizza crust, I let my dough sit for about 20 minutes or so and then divide in half (or thirds depending how big your pizza stone is). Roll out your dough with some flour on a wood pizza board. Preheat your oven with pizza stone to 450 degrees while preparing your pizza with toppings. Add your toppings without the cheese making sure that the pizza dough doesn’t stick to the board. Once the oven is preheated, slide the pizza onto the hot stone. Cook for about 6 minutes or so and then add the cheese. Bake until the cheese is bubbly and to your liking.
For bubbly bread, roll the dough like you would for your pizza. Add grated mozzarella and Parmesan cheese and bake on a preheated stone at 500 degrees for about 5-6 minutes. Be sure to check so the cheese doesn’t burn.
2 cups warm water
1 TBSP honey
1 tsp salt
2 TBSP Saf Instant Yeast
2 cups Whole Wheat Flour Unbleached White Flour (approx 2 cups)
Combine first five ingredients in Bosch bowl with dough hook. Mix thoroughly, continue to add unbleached white flour until mixture cleans sides of bowl. Continue kneading until smooth and elastic. Divide dough into 24 pieces for small pitas or 12 pieces for larger pitas. Roll into ⅛" thick circles on a floured surface. (Any creases in the dough will cause the pita to stick together and not form a pocket.) Cover with plastic wrap. Let rest 30 minutes. Bake on pizza stone that has been preheated to 500 degrees for 3½ to 4 minutes. Watch carefully. Remove from oven when pita puffs up and is slightly golden. Place in a large bread bag to soften and flatten.
If you want flatbread, turn over before they poof up.
For pizza crust, I let my dough sit for about 20 minutes or so and then divide in half (or thirds depending how big your pizza stone is). Roll out your dough with some flour on a wood pizza board. Preheat your oven with pizza stone to 450 degrees while preparing your pizza with toppings. Add your toppings without the cheese making sure that the pizza dough doesn’t stick to the board. Once the oven is preheated, slide the pizza onto the hot stone. Cook for about 6 minutes or so and then add the cheese. Bake until the cheese is bubbly and to your liking.
For bubbly bread, roll the dough like you would for your pizza. Add grated mozzarella and Parmesan cheese and bake on a preheated stone at 500 degrees for about 5-6 minutes. Be sure to check so the cheese doesn’t burn.
12 grain bread
I got this recipe from a Bosch cooking class. I really love it! This recipe is also fantastic for pizza crust, dinner rolls, and sandwich buns.
6 cups warm water
2 cups Nine grain cracked cereal mix OR 3½ cups 12 grain blend (Bosch store)
¼ cup Millet
1 cup Raw Sunflower Seeds
¼ cup sesame seeds
½ cup Vital Wheat Gluten
⅔ cup Honey
⅔ cup Canola Oil
2 TBS real salt
3 TBS Saf Instant yeast
3 TBS Dough Enhancer
2 Tbs Lecithin (optional)
12-14 cups freshly milled whole wheat flour
You will not need the millet, sunflower seeds or sesame seeds if you buy the 12 grain blend from Bosch ($3)
Combine water, Cereal Mix, Millet, Sunflower Seeds and Sesame Seeds in a Bosch mixing bowl. Cover with lid and let rest for 5-10 minutes to soften grains. Add oil, honey, Real Salt, Dough Enhancer, Gluten, about 6 cups flour, and SAF yeast to grain mixture. Mix at speed one until a smooth batter is formed. Add remaining flour one cup at a time until dough cleans the sides of the bowl. (You will want to turn your mixer to speed two as the mixture gets heavier but do not go over speed two.) Continue to knead until dough is smooth and elastic, the total mixing time is generally 10-12 minutes. Divide dough into loaves and allow to raise until doubled in size. Bake at 350 degrees for 30-35 minutes or until golden brown.
6 cups warm water
2 cups Nine grain cracked cereal mix OR 3½ cups 12 grain blend (Bosch store)
¼ cup Millet
1 cup Raw Sunflower Seeds
¼ cup sesame seeds
½ cup Vital Wheat Gluten
⅔ cup Honey
⅔ cup Canola Oil
2 TBS real salt
3 TBS Saf Instant yeast
3 TBS Dough Enhancer
2 Tbs Lecithin (optional)
12-14 cups freshly milled whole wheat flour
You will not need the millet, sunflower seeds or sesame seeds if you buy the 12 grain blend from Bosch ($3)
Combine water, Cereal Mix, Millet, Sunflower Seeds and Sesame Seeds in a Bosch mixing bowl. Cover with lid and let rest for 5-10 minutes to soften grains. Add oil, honey, Real Salt, Dough Enhancer, Gluten, about 6 cups flour, and SAF yeast to grain mixture. Mix at speed one until a smooth batter is formed. Add remaining flour one cup at a time until dough cleans the sides of the bowl. (You will want to turn your mixer to speed two as the mixture gets heavier but do not go over speed two.) Continue to knead until dough is smooth and elastic, the total mixing time is generally 10-12 minutes. Divide dough into loaves and allow to raise until doubled in size. Bake at 350 degrees for 30-35 minutes or until golden brown.
Monday, February 23, 2009
Beef Stroganoff
6 oz fresh mushrooms, sliced
1 onion (chopped)
1/4 cup butter
2 pounds ground beef
1/4 cups flour
1 tsp salt
2 cups beef broth
1 cup sour cream
1 (12oz) pkg egg noodles, cooked and drained
Sautee mushrooms and onions in 2 TBSP butter until soft and remove from pan.
Add addtional butter or margarine to the pan and melt.
Add beef and cook until browned.
Add flour and salt and stir well.
Add beef broth and cook until slightly thickened.
Add mushrooms and onions, then sour cream.
Heat to simmer.
Do not boil.
Serve over cooked egg noodles.
1 onion (chopped)
1/4 cup butter
2 pounds ground beef
1/4 cups flour
1 tsp salt
2 cups beef broth
1 cup sour cream
1 (12oz) pkg egg noodles, cooked and drained
Sautee mushrooms and onions in 2 TBSP butter until soft and remove from pan.
Add addtional butter or margarine to the pan and melt.
Add beef and cook until browned.
Add flour and salt and stir well.
Add beef broth and cook until slightly thickened.
Add mushrooms and onions, then sour cream.
Heat to simmer.
Do not boil.
Serve over cooked egg noodles.
Chocolate Cake
1 pkg chocolate cake mix (Duncan Hines)
1 small pkg chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBSP melted butter
Mix together and bake at 350 for the amount of time on the box.
Frosting:
1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water
1 small pkg chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup vegetable oil
3 TBSP melted butter
Mix together and bake at 350 for the amount of time on the box.
Frosting:
1/2 cup butter
1/8 tsp salt
4 1/2 cups powdered sugar
add 1/2 cup cocoa
2 eggs
1 tsp vanilla
1/4 cup water
Chicken and Rice
3-5 chicken breasts (I usually make 3 breasts for my family of 5)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups minute rice
1 pkg lipton onion soup
Mix all together and put in a glass baking dish. Bake at 325 for 2 hours. You may want to check it after about 1 1/2 hours to see if the chicken is done.
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
2 cups minute rice
1 pkg lipton onion soup
Mix all together and put in a glass baking dish. Bake at 325 for 2 hours. You may want to check it after about 1 1/2 hours to see if the chicken is done.
Sweet and Sour Meatballs
Meatballs:
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.
Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper
Cook and stir until thick. Fold meatballs into sauce and serve over rice.
1 1/2 pounds ground beef
2/3 cup cracker crumbs (prefer saltine crackers)
1/3 cup onion, chopped
1 egg
1 1/2 tsp salt
1/4 tsp ginger
1/4 cup milk
Mix together, form 2" meatballs. Bake on cookie sheet at 400 for 20 minutes.
Sauce:
3 TBSP cornstarch
3/4 cup brown sugar
1 13 1/2 oz can pineapple tidbits (with syrup)
1/2 cup white vinegar
2 TBSP soy sauce
1/3 cup chopped green pepper
Cook and stir until thick. Fold meatballs into sauce and serve over rice.
Baked Cream Cheese Pie
Crust:
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter or margarine
Place in pie shell, put in freezer
Mixture:
1 tsp vanilla
8 oz cream cheese
2 eggs
1/2 cup sugar
1 TBSP lemon juice
dash salt
topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Beat eggs separately. Add to mixture. Pour into cold crust. Bake at 325 for 25-30 minutes. Mix together topping ingredients. Spread over the top of pie while still warm. Bake another 10 minutes (to tell whether the pie is done, it will dorm in the middle). When cooled, add fruit topping.
1 1/2 cup crushed graham crackers
1/4 cup sugar
1/3 cup melted butter or margarine
Place in pie shell, put in freezer
Mixture:
1 tsp vanilla
8 oz cream cheese
2 eggs
1/2 cup sugar
1 TBSP lemon juice
dash salt
topping:
1 cup sour cream
2 TBSP sugar
1/2 tsp vanilla
Beat cream cheese until fluffy. Add sugar, lemon juice, vanilla and salt. Beat eggs separately. Add to mixture. Pour into cold crust. Bake at 325 for 25-30 minutes. Mix together topping ingredients. Spread over the top of pie while still warm. Bake another 10 minutes (to tell whether the pie is done, it will dorm in the middle). When cooled, add fruit topping.
Chicken with 40 cloves of garlic
This is definitely a family favorite! I use a clay cooker for this recipe but I would imagine you could use a large roasting pan with a lid.
1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread
(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.
1 TBSP olive oil
40 cloves garlic, whole, peeled
1/4 tsp dried rosemary, crumbled
1/8 tsp dried thyme leaves
1/8 tsp sage leaves, crumbled
1 whole large frying chicken (4-4/12 pounds)
1 TBSP lemon juice
salt
pepper
french bread
(Using a clay cooker) Soak top and bottom of clay cooker for 15 minutes. Drain.
Combine olive oil, garlic and herbs in cooker. Rinse chicken and pat dry reserving neck and giblets for other use. Place chicken over garlic mixture. Drizzle with lemon juice. Sprinkle with salt and pepper. Place covered cooker in cold oven. Set to 475 and bake until chicken is tender and juices run clear when thigh is pierced (about 1 1/4 hours). Remove cover and bake until chicken is crisp and brown (5-10 minutes). Carve chicken and spoon cooking liquid over chicken. Serve with garlic and french bread.
Carrot Cake
1 cup sugar
1 cup brown sugar
2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 beaten eggs
3 cups grated carrots
1 cup vegetable oil
1 cup nuts (optional)
1 cup raisins (optional)
Mix all ingredients well. Pour into two well greased loaf pans and bake at 375 for 35-45 minutes.
Frosting:
1 3oz pkg of cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla
Mix and spread on warm cake and sprinkle with nuts.
1 cup brown sugar
2 cups flour
1 1/2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp baking powder
4 beaten eggs
3 cups grated carrots
1 cup vegetable oil
1 cup nuts (optional)
1 cup raisins (optional)
Mix all ingredients well. Pour into two well greased loaf pans and bake at 375 for 35-45 minutes.
Frosting:
1 3oz pkg of cream cheese
1 1/2 cup powdered sugar
1/2 tsp vanilla
Mix and spread on warm cake and sprinkle with nuts.
Favorite Pancakes
This is just the basic pancake mix if you don't have a mix.
1 1/4 cups flour
1 TBSP sugar
2 TBSP salad oil
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 beaten egg
Sift together dry ingredients. Combine egg, milk and salad oil. Add dry ingredients, stirring just till moistened. Makes about 8 four inch pancakes
1 1/4 cups flour
1 TBSP sugar
2 TBSP salad oil
3 tsp baking powder
1/2 tsp salt
1 cup milk
1 beaten egg
Sift together dry ingredients. Combine egg, milk and salad oil. Add dry ingredients, stirring just till moistened. Makes about 8 four inch pancakes
Beef Burgandy
Cube 2-4 lb round steaks
Add 1 pound mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over top
Mix together:
2 cans golden mushroom soup
1 2/3 cup burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.
This is a dish from my mother in law and is one of our favorites! Jesse absolutely loves this one!!
Add 1 pound mushrooms (sliced)
Sprinkle 1 pkg onion soup mix over top
Mix together:
2 cans golden mushroom soup
1 2/3 cup burgandy wine
Mix with beef cubes
Bake 3 1/2 hours covered at 350.
This is a dish from my mother in law and is one of our favorites! Jesse absolutely loves this one!!
Broccoli Salad
1/2 bag of broccoli from Costco
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar
Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.
Bacon to taste
Mozzarella cheese to taste
1/2 red onion chopped fine
1/8-/14 cup red wine vinegar
2 cups mayo
1 cup sugar
Chop broccoli and onion. Cook and crumble bacon. Add cheese. Blend the last 3 ingredients and pour over salad to taste.
Mrs. Fields oatmeal cookies
Cream together:
2 cups butter
2 cups sugar
2 cups brown sugar
Add:
4 eggs
2 tsp vanilla
Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)
Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.
2 cups butter
2 cups sugar
2 cups brown sugar
Add:
4 eggs
2 tsp vanilla
Mix together and add to the above ingredients:
4 cups flour
5 cups oatmeal (blended till fine)
1 tsp salt
2 tsp baking powder
2 tsp baking soda
Mix together all ingredients. Add 24 oz bag of chocolate chips, 8 oz hershey bar (finely grated), 3 cups chopped nuts. (these are all optional. I usually make 1/2 the batch with nuts and the other 1/2 with chocolate chips)
Baked on ungreased cookie sheet 375 for 9-11 minutes. Makes about 112 cookies.
Chicken Enchiladas
1 lb Monterey Jack cheese cut into 1" cubes
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa
This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.
Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.
1 block (8oz) cream cheese
6 chicken breasts cooked and cubes (I sometimes cook it for about 4-5 hours on low in the crockpot with some chicken boullion, water and seasoning and shred it)
1 pint sour cream
2 cans cream of chicken soup
Flour tortillas
Sharp Cheddar
Salsa
This recipe will make about 12-15 decent size enchiladas so you can either half the recipe or make the full recipe and freeze the other half for another dinner.
Mix sour cream and cream of chicken soup together. Spread half of the mixture on the bottom of a 9x13 dish. Mix together cream cheese, Monterey jack, chicken, and salsa to taste. Place that mixture in the flour tortillas and lay over the sour cream mixture. Spread the remaining sour cream mix on top of the tortillas and top with cheddar cheese. Bake in 350 oven for about 30 minutes.
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