Friday, October 31, 2008
Thursday, October 30, 2008
When using sourdough starter you always want to use "fed"sourdough. To feed it, approximately 12 hrs before you want to use it add 1 cup flour and 3/4 c warm water and stir. You will notice as the starter is eating the fresh flour lovely big bubbles appear and you know everything is good to go. I usually feed mine before bed as I use it the next morning for pancakes or a loaf of bread.
3/4 cup water
1 cup sourdough starter
1 1/2 teaspoons salt
2 2/3 cups bread flour
1 1/2 teaspoons yeast
1Add ingredients in order giving.
2Bake on "basic" bread setting.
I prefer to use medium dark setting as it gives it a crisper crust like San Francisco Sourdough has. This is one of my favorite breads as it has a much deeper flavor then plain white. I love to toast it and put peanut butter on it, it gets all warm and drippy.
I hope you like it.
BTW my sourdough that is hand mixed is very different and still isn't coming out the way I want but once I get it perfected I shall post it then.
Tuesday, October 28, 2008
Monday, October 27, 2008
1 package flavored gelatin, such as Jell-O brand I used cherry. Sugar free jello is fine too!
6 packages unflavored gelatin
3/4 cup water
5-6 candy molds, depending on the size of the cavities in the mold
1. Prepare candy molds by spraying with nonstick cooking spray.
2. Combine unflavored gelatin, flavored gelatin, and cold water in a small saucepan. Stir until well mixed.
3. Place saucepan on stove over medium heat. Continue stirring while mixture heats up and becomes liquid.
4. Once mixture is fully liquid, remove from heat and pour into prepared molds.
5. Allow to cool slightly, then place in freezer for 10 minutes to solidify.
6. Once solid, remove carefully from molds, and enjoy!
Sunday, October 26, 2008
1 c four
3/4 c water
stir and let sit for a few days. after 3 days add another cup flour and more water and stir. The next day remove half and add fresh flour and water stir well. It may separate and that is fine. as it is colder it may take a few more days to achieve that "smell" that is so distinctive.It took me a full 2 weeks for it to ferment. Every few days stir and remove one cup - throw it away and add 1 c flour and 3/4 c water for great help on starters you can go to http://blog.kingarthurflour.com/ and they have great pictures too.
Come back tomorrow and I will have sourdough for your bread machine. I know a lot of people are interested in bread machine bread especially around this time of year as the weather cools.
Saturday, October 25, 2008
Have a great weekend
Thursday, October 23, 2008
2 (8 ounce) packages cream cheese
3/4 cup sugar, divided
1 teaspoon vanilla or half a pod
1 cup fresh pumpkin but canned is fine
3/4 teaspoon ground cinnamon I freshly grated this
1/4 teaspoon ground nutmeg I freshly grated this as well
Tuesday, October 21, 2008
Roasted Pumpkin Seeds
Remove seeds from your pumpkin with a sturdy spoon. Rinse off any pulp from the inside of the pumpkin. It may be easier to use a colander to rinse the pulp from the seeds so that the water can drain into the sink.
Soak the seeds in lightly salted water for 2 hours
Pat the seeds dry with a paper towel. Heat the oven to 250 degrees F.
Saute the 2 cups of pumpkin seeds in a skillet or a large pan. Stir them with 2 tbs. of butter, or 1 1/2 tbs. of olive or peanut oil. Add 1 tsp. of salt into the mixture. Continue to stir the seeds, butter or oil and salt for 3 minutes.
Place your pumpkin seeds on a cookie sheet. Spread the seeds out in one layer so that they can roast evenly.
Roast the pumpkin seeds in the oven for 30 minutes. Bake them for another 15 minutes if necessary, or until they are golden brown. Cool the pumpkin seeds on a paper towel or on a rack before eating them.
While still warm you can season with paprika or added salt or whatever sounds good to you. You can wait until the seeds are cool if you prefer.
Put them in a pretty jar and you have a pretty, cheap and delioucious gift!
*New Dad has been married to my mom for 12 yrs I like him more then the word stepfather as it sounds kinda cinderellie but I can't call him Dad as I had a dad and I liked him a lot but sometimes when we talk I call him just dad cause I like the new dad too.<3
Monday, October 20, 2008
We had some wonderful friends and in fact we often went to visit them on our travels. I was best friends withone special family that had 2 girls (in fact one of them married my brother!) but the other one I fell out of touch with about 8 years ago. We never had a fight we just got busy - she got married had 5 ! kids and got divorced, I married and had 2 kids and life just made it hard to connect. BUT yesterday saw her for the first time in 8 years. We had been talking online for a couple of weeks and finally we saw each other face to face. It had been so long and yet it seemed like yesterday. I think that is the mark of a deep friendship time didn't even matter, it was like we were 17 again and it was amazing!
I wanted to bring a treat for her but was unsure what she loved now so I went with something any kid likes my classic suckers that i have blogged about before.I made grape as I wanted a neutral flavor as all her kids are under the age of ten (!). Next time am making her brownies but really this post is less about tasty treats and more about the wonders of friendship. I hope you don't mind this as I didn't have a recipe attached but I was so happy to have rediscovered a good friend that I figured you wouldn't mind a trip down memory lane.
Tomorrow a recipe shall appear so have a healthy and happy night
1/2 cup walnuts
1/4 cup butter
In a large mixing bowl combine oats, coconut,dates/fruit and nuts.
In a small sauce pan, melt butter over medium-low heat.
Add corn syrup, flour, brown sugar, cinnamon & honey; stir to combine.
Increase heat to medium& stir occasionally.
Meanwhile spray a 13x9 baking pan with non-stick spray.
Measure out a sheet of foil large enough to cover pan.
spray foil with non-stick spray& set aside.
Cook corn syrup mixture until it comes to a full boil; let boil for one minute.
Remove from heat& pour over oat mixture.
Stir to combine (mixture will be very stiff).
Transfer mixture into prepared pan.
Cover with prepared foil & PRESS FIRMLY.
You want the mixture to be as compact as possible.
I've used a small cutting board to help press the mixture firmly& evenly (don't be afraid to stand on it!). If you don't press firmly enough it won't hold together well.
When mixture is as firm & even as you would like, remove foil & let mixture cool.
Cut into bars. take about half the pan and break it up into a bowl.
to the bowl add
6 oz chocolate chips- bittersweet is nice
2 cups raisins
6 oz coconut
1 cup chopped walnuts
mix well and enjoy!
Hope you like it!
Thursday, October 16, 2008
Wednesday, October 15, 2008
Tuesday, October 14, 2008
Monday, October 13, 2008
Uh Uh, we have a problem. It is 5 pm the hubby will be home in 10 min and dinner is no where near ready. That is because I have no idea what to cook. I am so busy this week, I am designing a website for ordering cookies and treats for home delivery and it is sucking all my creative juices. I notice as I wander the Internet daily it seems to be in the air this month as I am not the only one in this quandry. I can't even order pizza as that is the plan for tomorrow so....... I love my butcher shop as they cut and marinate chicken breasts in yummy flavors. I have a tequila lime marinated chicken breast in my fridge so thanks to my butcher man at least i have a starting point. Today this is a blog about nothing but the fact it is about nothing :) man, that is a sad sentence but thanks for your listening at least I have a place to start! I will be back tomorrow with something great - I hope. :)
Saturday, October 11, 2008
Friday, October 10, 2008
3/4 cup flour
3/4 cup beer
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
1 teaspoon salt
You can use spears or slices whatever you prefer. Dry your pickles on paper towels
Mix dry ingredients.
Add wet and mix well If it seems thick add a little more beer
Dip pickle slices in batter and quick fry at 375 degrees in oil (2 inches deep) until the pickle slices float to the top, or about 4 minutes.
Dip in a thick ranch and ahhh enjoy the weirdness.
Lawyer sis is in surgery today, it is her first surgery EVER! Hope all is well sis I love ya!
Thursday, October 9, 2008
The bottom half is a yummy thick chili type stew and the top is a cornbread with cheese and green chilies. On a scale of 1-10 Hubby gave it an 8 and I gave it a 9 so I say I will make this again.
Preheat oven at 350 degrees
1 lb ground buffalo or ground beef if you prefer
½ yellow pepper
1 small onion
2 cloves garlic
1 can corn with peppers in it “fiesta corn” drained
1 can tomatoes with the juice
½ pkg of chili seasoning you can make your own if you prefer use about 1/8 cup
That is it for the bottom.
Cook your meat and add the onion chopped small and the garlic grated. Cook until tender add the chili seasoning and stir well. Add the corn and tomatoes, if you buy whole tomatoes just crush them and throw them in. turn off the stove and pat the mixture flat to get ready to add the topping.
1 c up cornmeal
1 cup AP flour
¼ teaspoon salt
4 teaspoons baking powder
1 cup milk
4 tablespoons melted butter
1 handful (about a cup) of Mexican mix cheese or just use cheddar or whatever melty light flavor cheese you have
1 can green chilies (little can)
Mix the dry and add the wet then add the cheese and chilies and you are done, just pour the cornbread mix over the bottom stew and pop into oven for 30 minutes.
It is a nice warm and easy dinner that is very filling. As long as you use an oven safe pan to make the chili stew you won’t need to dirty another pan.
I hope you like it as much as we did.
Tuesday, October 7, 2008
Regular Rice Crispe treat recipe
Monday, October 6, 2008
http://www.recipezaar.com/329255">Here is the link to my pancakes that I submitted to recipezarr today! I have been unable to find a quick and simple sourdough recipe that didn’t require an overnight rest. When I want a pancake I want it NOW!! So I tried a few different recipes that I didn’t like and mixed a bit and boom perfection. It’s light and fluffy with a sourdough breadish taste. I really like this as it uses the cup of starter you throw away when you do your feeding and I hate to waste it. I will be trying a few different things with the sourdough starter. These were so good they were eaten before I could get a picture! I hope you like it.
Sunday, October 5, 2008
Friday, October 3, 2008
1 1/2 cups flour
1 tablespoon sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk
Put all dry ingredients together and make a well in the center, add the wet ingredients.
The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
Pour a small amount of batter (approx 1/8 cup) into pan and tip to spread out or spread with spoon.
When bubbles appear on surface and begin to break, turn over and cook the other side.
You can use whatever you like as a sauce. We are a aunt Jemima house. The melted butter has added such a nice flavor that you really won’t need more butter!
Thursday, October 2, 2008
Wednesday, October 1, 2008
1 1/2 lbs ground round
1 1/2 cup catsup
1/2 teaspoon salt
4 tablespoons sugar
4 tablespoons vinegar
4 tablespoons Worcestershire sauce
1 small onion
Cook meat and drain any fat off then add onion and cook till onion is soft