CRESCENT ROLLS and FAVORITE THANKSGIVING DAY RECIPES

I think the saying goes...."Better late than never!"  One thing after another, after another... keeps popping up around this house. I debated on getting all my Christmas Decorations up a tad earlier than usual, or posting promised recipes to my crazy time wasting blog! I'm slow, it takes me two long days to decorate trees, wrap the stairs with white lights and garland and grace the tops of cupboards and armoires with pine boughs.

 You see, my oldest daughter is due to have a bundle from heaven any day now, (her third) and I wanted to be prepared.  Babysitting duties are calling my name soon, and so I wanted to check that necessary item off my list of things to do.  I also needed to make these wonderfully delicious, fattening Crescent rolls for our Thanksgiving Day Dinner.  Since Thanksgiving day is normally on a Thurday, my  routine is to make rolls on Tuesday and Freeze them, and make all the pies on Wednesday as well as prep all other items on our menu. The pies take the better portion of a day, since I make Pumpkin, Pecan, Apple, Coconut Cream and Banana Cream. 

Tuesday has thrown me a bit of a curve ball, so I ended up making my rolls a week earlier. Don't worry....these rolls freeze perfectly!  I simply let them cool right on the cookie sheets, wrap them with saran wrap...twice, and then cover with heavy duty foil...twice.  Place them right in the freezer until you are ready to eat them.  Once you take them from the freezer, remove the saran wrap, replace the foil and let them thaw.  Just place the cookie sheets in a preheated 250-300 degree oven with the foil still on top, and reheat.  They are delicious tender, flaky melt in your mouth rolls!

A close up....the smell is divine!

To make Crescent shaped rolls,

simply roll out a large circle of dough.

My circle is about 12 to 14 inches across.

Brush the top of the dough with melted butter.

The more the better.....you can hop on the treadmill later.

Using a pizza cutter,

Cut through the center from top to bottom.

Now cut across from left to right....or vice versa

Now depending on how large your circle is,

and

how large you would like your rolls.

Cut again in pie shaped slices.

Now start your rolling from the wide end.

Roll down to the narrow end.

See.....

Now look at that little tail in the center.

You want that little tail tucked Underneath the roll,

before

You place it on your GREASED Cookie Sheet.

See....

Can you tell that my TAILS are tucked under now???

(If you don't do this, they open up and lose their pretty shape.)

That's O.K. though they still taste yummy.

All the ugly ones can go straight into your mouth!

I won't TAIL! (tell)

Brush the tops with more melted butter....oh baby!

Place your cookie sheets in a warm area.

I doubled this recipe, and made 5 large trays.

3 across.....4 down

That way....you have plenty for leftovers.

Cover with clean towels and let rise until double.

Don't let them rise more than this!

They continue to rise in the warm oven,

and will be much prettier if they don't get too fat.

When they come out of the oven,

brush the tops with melted butter.

Yes....more butter.

Eat one or two or three or four.......

don't tell anyone!

(This is why you must double the recipe)

Here is the recipe for:

PERFECTLY YUMMY, FATTENING ROLLS

Just in case you might be interested, here is our Thanksgiving Day Dinner Menu:

Turkey and Brown Sugar Glazed spiral cut ham

Mashed Potatoes and Gravy

Crescent Rolls

Stuffing

Green Beans with Crispy Bacon

Spinach Salad with swiss cheese, bacon, mandarin oranges and carmelized almonds

served with Poppy Seed Dressing.

Toasted Marshmallow yams and apples in Caramel Sauce

Pomegranate Apple Almond Crunch Salad

Raspberry Pretzel Salad

Pie and Ice Cream

Now.....after we eat, the women do dishes for hours,

and

the men.....watch football!

~Go figure~

Additional recipes and notes that might be of help to you:

1. Turkey:  We are slightly strange... this family of mine.  Nobody likes the dark meat of a turkey, so this is what I do.

 I buy two very large Turkey Breasts (bone in)....it's the real thing, just the breasts. Don't buy rolled turkey breasts they are yuck!  Make sure it's bone in all White Turkey Breasts only.  I really like the Jennio Brand or Butterball. 

I thaw them both, remove all the skin, season the top with salt, pepper, Canadian Seasoning and place the breasts...meat side up in slow cookers.  I then fill the cookers up with water....don't cover the breasts entirely...leave about 2 to 3 inches showing.  Place 2 Chicken Boullion cubes in the water.  I really like the Knorr brand the very best.  Place the lid on the slow cookers, and cook on medium heat until the turkey literally falls right off the bones.  Since the turkey is very moist and tender, it is very simple to remove any bones.  I leave the turkey in large pieces, and before putting back into all the juice that is in the slow cookers, I strain the juice, then put it back in the slow cooker.  Now put all your turkey back in the juice. By straining the juice, it removes any extra bones you might have missed, and is all ready to make the gravy on Thanksgiving day!  I do this all the day before, and place the slow cookers (mine have a removable pot) in the fridge. 

*This might seem odd to you, but the turkey is so delicious....never dry....it's tender and moist. Even my Son-in Laws ask for it to be prepared this way!

2.  Here is the recipe for:  OH SO YUMMY GREAN BEANS. 

3.  Here is a tutorial for Mashed Potatoes

4.  Turkey Gravy is so simple to make:  This is what I do.  Taste and Season your turkey juices.  It might just need salt and pepper. Bring your turkey juice to a rolling boil.  I like to use cornstarch as a thickener.  Take a couple of Tablespoons of cornstarch and place in a bowl.  Now, use about 1/2 cup of COLD Water and stir this water into your cornstarch until well blended.  Take a wire Whip, and slowly add the cornstarch mixture to your juice that is boiling.  Don't quit whisking, and make sure you slowly adding the cornstarch mixture.  Keep in mind that you might not need to add all of the cornstarch mixture. You might need more, if you are making a lot of gravy! When the gravy seems to be the right thickness for you, don't add anymore.  If you happen to get it too thick, just add a bit of Chicken Broth....not water to your pan.

5.  Here is the recipe for the Delicious Spinach Salad...our favorite!

6.  Here is the recipe for the Raspberry Crunch Pretzel Salad...it's like Dessert.

7.  Here is the recipe for the Pomegranate Apple Salad.  Everyones favorite!

8.  Here is the recipe for the Toasted Marshmallow yams and Apples in Caramel Sauce.

     My husbands favorite!

9.  Here is the recipe for My Favorite Apple Pie and Worlds best Pie Crust.

10.  Here is the recipe for the Worlds Best Pie Crust.

11.  Here is the recipe for Banana Cream or Coconut Cream Pie that we love.

Mom's Stuffing Recipe:

My mom makes great stuffing!  It is Old Fashioned Traditional stuffing that I tend to make for

Thanksgiving day.

1 1/2 cups diced celery

1 cup finely chopped sweet onion like vadalia

1 cup butter

16 cups of dry bread cubes...we like Pepperidge Farm or Home Pride

1 tablespoon salt

1 1/2 teaspoons poultry seasoning

1/2 teaspoon sage

1/2 teaspoon pepper....I use more

Enough Chicken Broth or Stock to moisten as desired.

*We like our stuffing crispy not soggy, so add enough broth for the tastes of your family.

Directions:

Saute celery and onion in butter in a large skillet.  Combine with bread cubes and seasonings; toss lightly.  Add enough broth to moisten as desired. *Note:  I don't stuff my turkey, since I always do the crockpot Turkey Breasts.  I put the stuffing into a buttered/greased glass baking dish, and place it in the oven lower rack until it is golden brown on the bottom.  Then I toss it around a bit, and place back into the oven to brown it some more.  I use a 350 degree oven for about 20 minutes or until it is has nice crispy pieces throughout the stuffing. 

Happy Thanksgiving Everyone.

 I hope you will try some of these recipes to share with your loved ones.  If you need a recipe that I haven't previously posted, just email me at:

jwarn@q.com or leave me a comment on this blog and I will answer you as fast as I can.

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GOBBLE GOBBLE...

Have you see this cute little gobbler on Taste of Home? I couldn't help but point it out to all you Moms, who might be in charge of a Thanksgiving Treat for a school party, ect.  It's simple...sugar cookies, Nabisco Pinwheels and frosting.  I also think they would be quite yummy to eat! It's a good thing that so many of you out there are so darn creative, and are willing to share it with the rest of us.

Our family favorite Thanksgiving recipes are coming tomorrow, so make sure you check back. Thanksgiving wouldn't be Thanksgiving, without Pomegranate Crunch Salad and Toasted Marshmallow Yams with Caramel Sauce.  I will also be making our favorite Apple, Pecan, Banana Cream, Coconut Cream and of course Pumpkin Chiffon Pie.  Yes....a different pie for all the picky people in my family!

middle picture courtesy of Taste of Home

Ingredients

48 sugar cookies (3 inches)

1 package (12 ounces) chocolate and marshmallow cookies

1 can (16 ounces) chocolate frosting

1 cup vanilla frosting

Yellow and red paste food coloring

Directions

Using a serrated knife, cut 1/2 in. from one side of 24 sugar cookies. Using a sharp knife, cut marshmallow cookies in half vertically. Spread chocolate frosting over the bottom of each marshmallow cookie half; align cut edges of a marshmallow cookie and a sugar cookie, and press together to form each turkey body and feathers.

Spread chocolate frosting over the cut edges of each turkey; position and attach near the back edge of a whole sugar cookie.

Cut a small hole in the corner of a pastry or plastic bag. Insert a #12 round pastry tip; fill bag with 3/4 cup chocolate frosting. Pipe a neck and head on each turkey.

Tint 1/2 cup vanilla frosting yellow and 1/2 cup red. With a #3 round pastry tip and yellow frosting, add eyes, beaks and legs. With #3 round tip and red frosting, pipe snood and tail feathers. Store in the refrigerator. Yield: 2 dozen.


Editor's Note: This recipe was tested with Nabisco Pinwheels.

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WHITE CHOCOLATE CHEESECAKE

Those of us who live around Idaho, are familiar with a great business called Prepared Pantry.  A lot of what they sale, comes in wonderful...easy to prepare mixes that make life really easy.  They also share a lot of great recipes with us as well. Prepared Pantry has Proclaimed this cheesecake to be the "Best on the Planet!"  I thought it only fair, to share it with those of you who don't live by a Prepared Pantry.

This cheesecake encorporates melted White Chocolate with the rest of the ingredients to make it very rich indeed. Use a good quality white chocolate with high cocoa butter content. Serve this cheesecake plain or with a topping. You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.

With the holiday season upon us, this would be an impressive dessert to share with others!

You will need a ten-inch springform pan.

Ingredients

For the crust:

1 2/3 cup graham cracker crumbs

1/2 cup butter, melted

2 tablespoons granulated sugar

For the filling:

4 8-ounce packages of cream cheese

1 1/3 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 1/3 cups white chocolate wafers or 8 ounces of white chocolate baking bars

Directions

Preheat the oven 325 degrees.

1. In a 9-inch springform pan, mix the graham cracker crumbs, melted butter, and sugar together. Press the mixture across the bottom of the pan and up the sides to form the crust. Put the crust in refrigerator while you mix the filling.

2. With the paddle attachment of your stand-type mixer, beat the cream cheese and sugar together. Add the eggs and vanilla and beat until smooth. Melt the chocolate. Drizzle in the melted chocolate while the beaters are running. Pour into the crust.

3. Bake for 50 minutes or until the cake is done. Let cool on a wire rack. After ten minutes, loosen the sides with a spatula and remove the ring. Refrigerate the cheesecake to cool completely.

Baker’s note: Drizzle in the chocolate while it is still warm. If the chocolate cools too rapidly, you will have clumps in the cheesecake.

You can use pie filling for a topping or mix one cup fresh strawberries, raspberries, or blackberries with 3/4 cup sugar. Mix the berries and sugar together to let the sugar dissolve in the juice.



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CHOCOLATE CHIP OATMEAL CHEWIES

Yesterday, I picked up my purse and grabbed for my checkbook.  The bills needed paid promptly.  I couldn't help but notice the weight of that overloaded "catch-all."  After the weight of the bills were off my shoulders, I flung my purse over one of those same shoulders, and literally gasped!  It was time for....a clean out.  As I dug down to the bottom, I pulled out a crumpled piece of paper.  The edges were ripped and I could tell it had been there for quite some time.

Sitting in the waiting room of a Dentist Office, I fumbled through magazines that occupied the top of an old coffee table.  This recipe caught my attention. I quickly grabbed a pen and tore a deposit slip from my checkbook, and jotted down all the ingredients.  Anyone who has spent time in a Dentist Chair knows that you come home numb and dumb!  This cookie recipe was buried in a forgotten grave at the bottom of my purse.

Today, I resumed the recipe from it's burial site and brought it to life!  I'm very glad I did....they are chewy wonderful and delicious.  In fact....I ate probably four or five cookies in dough alone... Sad but true.  The  test to a good Oatmeal cookie is ......"The next Day!"  Has it remained soft and chewy?  I'm happy to report they passed my test.  I also added raisins and a touch of cinnamon to our cookies, but you certainly don't have to.  Around these parts, it's dark by 5:30 and so it's difficult to take a good picture.  I didn't want to use my flash, so this is the best I could do.

Over the next several days, I hope to compile and share all my Thanksgiving day Recipes with you.  Hopefully I will have time to flash a few pictures as well, so please check back.  Enjoy!

CHOCOLATE CHIP OATMEAL CHEWIES

Ingredients:

Cream together:

1 cup brown sugar

1 cup sugar

1 cup salted, butter

2 eggs

1 teaspoon vanilla

Then add:

2 cups flour

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2 cups quick or old fashioned Oatmeal

1 bag of chocolate chips

3/4 cup chopped walnuts (opt)

I added:

1/2 bag of Chocolate chips

1/2 cup of regular raisins

1/2 cup of golden raisins

1/2 tsp. cinnamon

Mix all ingredients together well with heavy mixer. 

Bake at 350 degrees for 10-14 minutes.

I baked mine for 12 minutes until lightly golden. 

Let rest for a minute on baking sheet, then remove to wire rack to cool.

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PIZZA AND BREADSTICKS

If you know me, then you already know that I Love pizza! I like it for breakfast, lunch and dinner. I like it hot and I like it cold....in the pot nine days old.  Well, maybe not nine days old....but you get the picture.  Last week I tried Pioneer Woman's Chicken Fried Steak, from her new cookbook and it was delish.  Over the weekend, I decided to put her pizza crust recipe to the test. Her recipe is very similar to my own, except that it has quite a bit more Olive Oil added to the dough.  Since there's two of us in this house right now, we don't need a huge pizza.  My round pizza pans are quite large, so I decided to use smaller rectangular shaped pans.  I split the dough in half, and made one pizza and one pan of breadsticks with the dough.

This dough is very good, with a light texture.  I followed her pizza crust recipe to the T, but used toppings that I knew my husband would enjoy.  The pizza toppings she shows in her fabulous cookbook, would fly with me....but not my better half.  Try this recipe soon....it's a great one.

I still have my own favorite however.  The crust is a bit chewier and a little denser in texture.  I will post it as well.  I'm still on the hunt for a perfect crust recipe that tastes like a little pizza shop in Alpine, WY.  It is perfect.  Until then, I will be trying out every pizza crust recipe under the sun.  By the way....those who know me, also know that "Pizza Hut" crust is my least favorite!  Why???  It tastes like greasy cake to me.....however, my children all disagree with me!

I used lots of Mozzarella cheese, crispy bacon, ham and pineapple.

Garlic Parmesan Breadsticks and yummy pizza.

Make your dough....cover and let it rise.

Grease your pans with a bit of Olive Oil.

Prepare your favorite Sauce.

(I've also posted my favorite pizza sauce recipe, below.)

Prepare your toppings.

This is what I do:

Cut some nice thick cut Maple bacon into small pieces.

Begin to fry it up in a skillet.

While it's frying, cut some of your favorite lean ham in small pieces.

Fry the bacon until golden, and remove any extra grease with paper towels.

Add the ham pieces to the cooked bacon and simmer for a couple minutes.

I also add a tablespoon of Brown Sugar and 1/4 tsp Onion salt.

Toss it around as the ham fries just a bit.

Oh.....it's really yummy!

Now....

Your dough should be ready to press into pans.

1 pan is pizza

1 pan is for breadsticks.

The pizza has a pressed ridge around the outside edges....see!

The breadstick dough....does not have a ridge, and I also used more dough on this pan.

(I want a thinner crust for my pizza, but thicker breadsticks)

Brush the breadstick dough with lots of butter.

I also sprinkle the dough with garlic salt, but I wait to sprinkle

the parmesan cheese until after they are baked.

I like to use a pizza cutter to cut the dough into sticks.

Now top your pizza dough with your favorite sauce.

Top with cheese, bacon, ham and pineapple.

Bake at 500 degrees until golden around the edges and bottom is done.

I like to place my pizza on the very bottom rack of the oven.

Sometimes....I use a pizza baking stone - today I just used a pan instead.

The breadsticks are in.....the middle of the oven.

When the breadsticks are golden, brush with melted butter again!

Now sprinkle a tad more garlic salt, and lots of Parmesan over the top.

This is Pioneer Woman's Pizza Crust Recipe:

1 teaspoon or 1/2 packet active dry yeast

4 cups all purpose flour

1 teaspoon kosher salt

1/3 cup extra virgin olive oil, plus more for drizzling.

Directions:

Pour 1-1/2 cups warm water into a bowl.  Sprinkle the yeast over the water.  Combine the flour and salt in a mixing bowl.  With an electric mixer on low speed, drizzle in the olive oil until just incorporated.  In a separate bowl, gently stir the yeast/water mixture, and drizzle it into the flour/oil mixture; mix until the dough forms a ball.  You can also mix by hand until the dough comes together.  Drizzle a little olive oil into a clean bowl.  Toss the ball of dough in the bowl and turn over to coat in oil.  Cover the bowl with a moist kitchen towel and set in a warm place for 1 to 2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.  To prepare the pizza, preheat the oven to 500 degrees F.  Divide the dough in half.  Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.  Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better. The surface of the dough should be lumpy from finger marks.  Lay the desired toppings over the dough and bake the pizza for 8 to 10 minutes, until the edges of the crust are golden brown.  The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months.

My favorite pizza crust recipe.....so far!

 Chewy, Crusty Pizza Dough

I make this dough a lot, but it really requires a tough mixer or a lot of elbow grease. The key to a chewy crust is using your bread paddle & mixing it for quite a while. I also use the same dough for breadsticks.  Half for pizza - half for breadsticks. or....This recipe will make 2 large pizzas.

You will need:

1 package active dry yeast...I use quick rise

1 teaspoon sugar

about 4 1/2 cups all purpose flour

1 tsp. salt

2 teaspoons olive oil

1 1/2 cups very warm water

not so hot that it will ruin your yeast!

Directions:

In large kitchen Aid bowl, combine yeast, 2 cups flour, 1 teaspoon sugar and 1 tsp. salt. Add olive oil.

Heat water to (120 to 130 degrees F.) I just get very warm water from the tap, but not scalding. With mixer at low speed, just blend water into dry ingredients. Now, at medium speed, beat 3 minutes, occasionally scraping bowl with spatula. Beat in 1/2 cup flour to make a thick batter; beat at least 2 minutes more. Stir in about 1 1/2 cups flour to make a soft dough, and beat for at least 2 more minutes. If your dough is too sticky, add a little more flour if necessary. Dough should be in a nice soft pliable ball. I remove this from my bowl, grease the bowl with oil, and replace the dough in my bowl. Cover with Saran wrap, and let rise until doubled. Punch dough down, cut in half; turn onto lightly floured surface.  Cover 15 minutes.  Grease 2 large cookie sheets or Use pizza stones, or 2 large pizza pans, that have been oiled. I also dust a little cornmeal on top of the oil, then spread my dough out. Use the Pizza sauce below, then add good mozzarella cheese, and your choice of toppings. Bake pizzas at 500 degrees oven on middle to lower rack. Enjoy!

This is my favorite Homemade pizza sauce.

It's also great for dipping the breadsticks.

My favorite Homemade Pizza Sauce

1 8 oz. can Tomato Sauce

1 6 oz. can tomato paste

1 tablespoon sugar

1/4 tsp. Oregano

1/2 tsp. Garlic powder

1/4 tsp. Italian seasoning (opt)

2 Tablespoons Parmesan Cheese (opt)

Combine all ingredients in bowl and blend well.
This is enough sauce for two large pizzas.

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CHICKEN FRIED STEAK with MASHED POTATOES and Gravy

I admit it, I am a Cookbook Addict!  Twice....yes twice - I made a trip to Barnes & Noble, to purchase...  The Pioneer Woman Cooks - You know, her new wonderful lip smaking Cookbook. Both times I was turned away, along with several other anxious, irritated woman who had stopped by (on the proper date) for the same darn reason. Oh yeah, they had the books, but neglected to remove them from the boxes that were boastfully storing them.  I believe it was a strategic plot!  Why?  Well, they aren't dumb, they know that weak, hopeless cookbook addicts like myself....won't just leave their store empty handed.  They know that we will scour the countless aisles of cookbooks that stare us down.  Each book seems to cry...."look at me, touch me, smell me, buy me!"

I fought the urge, mumbled under my breath and headed for the door. The cries just got louder.  "Come back....I'm just as good as the Pioneer Cookbook."  I could feel my feet literally being pulled in the opposite direction.  My brain was having a fight with my feet!  Suddenly, I could here the click click of my high heeled boots (why don't they make nice boots that don't talk back...it's so annoying to me) making their noisy way back to those coveted dang cookbooks.  I looked around and yes.....I wasn't alone.  Those woman who were also irritated beyond words.....were standing right beside me! 

I betcha you can guess what happened next. Yes I am pathetically weak!  If you are stronger and have resisted the urge to buy this fab cookbook, you need not fear.  Many of her recipes can be found at her website. There are also many recipes not found in that pile...that I will test and share with you.  I will use my own pictures - of course.

Chicken Fried Steak with Mashed Potatoes and Gravy is a dish I make often in this house.  Cube steak is a once a week staple. Most of the time, I simply give it a good dusting of flour, and fry it golden brown in a bit of olive oil.  Taking it a step further to create Chicken Fried Steak is a piece of cake. I just decided however, to follow her recipe to the T, even though I haven't heard complaining about my own.  Her version is also most delicious but with a spicy kick.  Now.....I enjoy a good kick every now and then.  My husband however, doesn't seem to embrace being kicked, quite like I do.  I will post the recipe as written, but you can "un-spice" it if you'd like.  For the picture, I didn't allow myself to pour too much gravy over the steak, because I wanted you to be able to actually see it.  Trust me, you will use much more. Enjoy....cuz it's Pioneer good!

Lets get started...

Get Prepared:

  Begin with an assembly line of dishes for the meat.

1.  Milk/egg mixture

With a fork, beat 2 large eggs together with 1 cup milk.

Pour this mixture on a heavy duty paper plate.

 2.  Flour Mixture

Blend flour and seasonings together and place on a plate.

 3.  A Clean plate to rest the meat

I'm all ready to roll!

4.  I also have peeled my potatoes.

Cube them, and placed them in a big pot.

Cover with water, and place over medium heat.

This way, your potatoes will be ready to mash when you are ready for them!

This is my assembly line!

I like using a zip loc bag and a rolling pin, to pound my cube steak

Don't pound it to death, or it will fall apart!

You just want to flatten it slightly and tenderize it a bit more.

Now dip that steak into the egg/milk mixture.

Both sides...

Pick it up, and lay it over the flour mixture.

Flip the meat over, and flour the other side.

 Now back into the egg/milk mixture. (Both sides)

 Now again in the flour mixture.  (Both sides)

your done.....

  Rest your prepared cube steak on a clean plate.

Repeat this entire process for each piece of steak.

Now your hands are a big fat mess!

Wash up and get ready to fry.

FYI:  My husband doesn't like the thick crust that double dipping creates.

I love it!

I single dip his steak....egg, then flour.....done.

I double dip my steak....egg, flour, egg, flour.

Experiment to see what your prefer.

*I also use a similar process with hamburger patties.

 (Breaded Hamburger)....my children love it,

and prepare it this way for there families. 

I add one additional plate to my assembly line though.

I crush one pkg. of saltine crackers, and place on a plate.

Dip your hamburger pattie in flour first, then egg/milk mixture, then into the crushed crackers.

Fry hamburger patties until golden brown on each side. 

Try it...You'll love it.

oh yeah,

Back to our feature Chicken Fried Steak Presentation......

Heat the oil in a large skillet or electric frying pan .

I use medium high heat to begin.

Test the oil:  Drop a few spinkles of flour into the hot oil,

If it sizzles and pops it's ready.

Place your meat into the hot oil and cook until golden brown.

This will take 2 1/2 to 3 minutes.

Turn the meat over and brown the other side.

2 1/2 to 3 minutes.

Remove the meat from the oil, and place on paper towel lined plates.

Place the meat in a warmed oven, while you make the gravy.

I put my oven on the lowest temperature. (170)

After all....you don't want the paper towels to ignite.

Yikes....oh I've done that before.!!

Gravy is easy......Pioneer woman stresses it in her cookbook.

I agree....don't stress out!

After frying all the meat, pour off the grease into a heat proof bowl.

~DON'T CLEAN YOUR PAN~

Leave all those tasty little golden bit and pieces right there.

This is what makes your gravy.....gravy!

Now over medium low heat, add 1/4 cup of grease,

back into the pan.  Allow the grease to heat up.

Now sprinkle 1/3 cup flour evenly over the grease.

It will bubble up.....that's a good thing.

With a whisk, mix the flour with the grease.

Keep stirring.....you don't want lumps!

You want to create a golden brown "roux."

(See picture below....it's golden in color)

If the paste seems oily....add a bit more flour.

Keep Whisking, until you have reached that rich golden brown color.

Make sure all your lumps are whisked out, until it's a smooth consistency.

Now....Whisking constantly,

Pour in your 2 cups of milk.

Whisk.....Whisk......don't stop.

Continue whisking as the gravy comes to a slow boil.

It will thicken gradually.  If it seems too thick...add a bit more milk.

Eventually, you will have a delicious Milk gravy,

to pour over your chicken fried steak and Mashed potatoes.

(Taste your gravy....does it need more salt & pepper?)

If so......add it.  I also add a touch of sugar.

Always!

Cover the gravy with a lid, and turn heat down to the lowest setting.

You don't want to continue boiling it.....just keep it warm,

while you mash your potatoes.

My potatoes are fork tender.

Drain them well, and place your pot of spuds on low heat.

You can mash the spuds in the same pan, or place in a heat proof bowl.

This is what I use, because I don't like to beat up my pots.....

any worse than they already are!

I should have used my expensive enameled cast iron beauties. (duh Jonna)

Mine are Martha Stewart brand, and I'm in love with them.

I use Butter, Cream, Salt and Pepper.

(Pioneer woman also adds Cream Cheese to her mashed potatoes)

and

My Mom adds sour cream to her mashed potatoes.

We are simple ordinary folk.....Cream makes them very creamy good!

1.  Mash your fork tender potatoes until all lumps are gone.

2.  Add the cubed butter.....add as much as you like.

(I cooked 3 large potatoes and used 1/2 cube of real butter)

3.  Mash the butter into those potatoes until creamy again.

4.  Slowly add cream...a tablespoon at a time.

5.  Continue mashing and blending

 and

 adding cream until they are the perfect consistency for you.

Plop a little butter over the top of those creamy spuds!

Now....place your Chicken Fried Steak...

a big heaping of mashed potatoes ...

on a nice big plate.

Pour the gravy over the top of both the steak and the potatoes.

For picture purposes, I didn't pour too much over the top,

because I wanted you to be able to see the meat.

I also made cut bean beans with bacon...oh yum.

Dive in......easy, simple and yummy!

Disclaimer:

Now people.....you simply have to exercise.

I don't endorse eating this meal every night of the week.

I've been bombarded with emails telling me to eat healthy.

If you don't like to exercise......then you can only nibble on lettuce.

Running and pilates works well for me. 

That way....

I can "Get Off My Butt and Bake" once in a while!

Chicken Fried Steak with Mashed Potatoes and Gravy

3 pounds cube steak

2 large eggs

1 1/2 cups milk (for dipping purposes),

plus 2 cups for the gravy

3 cups all purpose flour,

 plus about 1/3 cup flour for the gravy

2 teaspoons seasoned salt, such as lawry's

3/4 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/2 teaspoons black pepper

3 teaspoons seasoned salt

1/2 cup canola or vegetable oil for frying.

Directions:

Begin with assembly line of dishes for the meat, milk-egg mixture, and flour mixture...with a clean plate at the end to receive the breaded meat.  Mix the 2 eggs with 1 cup of milk.  Beat together with a fork, and pour on plate.  Blend the flour with the seasoned salt, paprika, cayenne, and black pepper. Place flour mixture on another plate.  If needed, pound each cube steak slightly to flatten and tenderize a bit more.  Season with salt and pepper.  Dip each side of steaks into milk/egg mixture.  Now place wet steak on top of flour mixture.  Coat both sides.  Place back into milk/egg mixture...wetting both sides again.  Now place the meat on top of flour mixture again, and coat both sides.  Place prepared meat on a clean platter and prepare for frying.

Heat oil in a large skillet over medium high heat.  Test the oil:  Drop in a few sprinkles of flour over the oil.  If it sizzles it's ready.  Fry as many pieces of meat as you can comfortably fit into your pan.  Cook approximately 2 1/2 to 3 minutes on each side until golden brown.  Place cooked meat on a paper towel lined plate, and keep warm in a low heated oven.  (I use 170 degrees oven)

Continue frying until all the meat is done.

After frying, pour off the grease into a heat proof bowl.  Do not clean the pan!  Leave all the golden bits and pieces that are stuck to the bottom of your fry pan.  Return 1/4 cup of the grease back into the pan, and allow grease to heat up over medium low heat. Stir together to help remove all the golden bits that are stuck.

Sprinkle 1/3 cup flour evenly over the grease.  Using a whisk, mix the flour with grease, creating a golden brown paste called a "Roux."  You want this roux to attain a deep, rich color.  If the paste seems more oily than pasty, sprinkle in another tablespoon of flour.  Whisk again and check the consistency.  After a couple of minutes, the paste will start to turn golden brown.  That's when it's ready for the milk.  Whisking constantly, pour in 2 cups of milk.  Whisk to combine, until the gravy comes to a slow boil.  I turn my heat down to low, and continue whisking until it's the thickness I desire.  If it seems to thick for you, simply add a little more milk, being careful not to make it too thin.  It will take about 10 minutes.  Season with salt and pepper if needed.  I also add a bit of sugar.  Taste it....is it salty enough?...add to your liking. 

Place the warmed meat on a plate with a heaping pile of mashed potatoes.  For mashed potatoes...Follow my above pictures. Drizzle with gravy.  Yum...enjoy!

To check out Pioneer Woman's Fabulous website click here.

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SUGAR COOKIES - Can't quit eating them!

Sometimes you just can't resist making something, that you know will "get you in big calorie don't!" These cookies are one of my shouldn't make, but did anyway cookies. I don't make rolled out sugar cookies very often, but Halloween just has to be one of those times when you throw all caution to the wind.  It's a good thing, that I have one daughter who lives close....so that I can get rid of most of them.  I like sugar cookies the 2nd day better than the first.  Why you ask?  Because on the 2nd day they have softened, and turned into magnificent calorie ridden treats!

I made my cookies very simple.  I colored Cream Cheese Frosting Orange, and a bit of frosting - green.  Candy Corn became the eyes and nose.  Chocolate Sprinkles made my pumpkins mouth. It doesn't get any simpler than that.  I had to hurry.....after all I was also making Chicken Fried Steak with mashed potatoes and pan Gravy.  I will post the tutorial for that meal on Monday.

Happy Halloween everyone.  Hope your day tomorrow is a great one.  Don't eat too much candy....BOO!

REALLY GOOD SUGAR COOKIES

1 C real butter (no substitutions)

1 C sugar

1 egg

1 teaspoon almond extract

1 teaspoon vanilla instead

3 C flour

1 1/2 t baking powder

1/2 teaspoon salt

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs, vanilla and extract and mix to blend well.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Shape the dough into 2 flat disks and wrap in waxed paper and place in the fridge to chill for 1-2 hours. If you want your cookies to hold their shape well, the dough needs to be chilled properly. A great tip to speed things up is to immediately roll dough between 2 sheets of waxed paper and place on a flat surface in the fridge. It will chill super fast and be ready to go in no time.

When you're ready to roll out dough lightly sprinkle flour onto your work surface and roll out dough with a rolling pin.

Bake at 350 for 8-12 minutes. The baking time really depends on how you like them. If you like them really soft under-bake them. In my oven, about 8 minutes does it. However if you're making large cookies, or ones with small parts or heavy frosting, you might want to be careful because they might break when they're super soft.

About 8 minutes will get you a really soft cookie, a few minutes longer (when they start to just brown around the edges) and you'll get just a little crispiness around the edges and then a soft center, bake even longer (and roll thinner) and you'll get a buttery, crispy cookie that will just melt in your mouth. Any way you do it, they'll taste good. Remove onto cooling racks when you're done and let cool completely. I honestly think these even taste better the second day.

I frosted my cookies with Cream Cheese Frosting.  YUM!



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BANANA NUT BREAD

My husband really likes Banana Bread, and so around this house it's made quite often.  I always like to confuse things by constantly trying new and different recipes.  This banana bread is a recipe from the new Lion House Bakery Cookbook.  The photos in this book are enough to encourage you to "Get Off Your Butt and BAKE!"  You really don't have to add a bow, for the bread to look or taste delicious....it will all on it's own.  I'm still trying to learn my Nikon D-90 manual mode, and I need any help I can get, to make the picture a little bit better. This bread recipe is a keeper, since my hubbie ate both loaves in a matter of days.  I always put big chunks of walnuts in our bread, but you could leave them out.  If I was evil, I would throw in some Chocolate chips, however....I'd be eating the Bread entirely by myself if I did. 

 FYI:  I picked up a copy of the Pioneer Woman Cookbook, and it's fabulous.  I'm looking forward to trying each and every recipe in the book!

LION HOUSE BANANA NUT BREAD

6 large or 8 medium bananas, very ripe

4 eggs

2 cups granulated sugar

3/4 cup vegetable oil

4 cups all purpose flour

1 teaspoon baking soda

2 teaspoons salt

2 teaspoons baking powder

1 cup chopped walnuts (opt)

DIRECTIONS:

Grease and flour two 8x4 inch loaf pans and set aside.  Preheat the oven to 325 degrees.

Peel bananas and place in a large mixing bowl; mash bananas well.  Add eggs, sugar, and oil and mix until well blended.  In a separate bowl, mix flour, baking soda, salt, and baking powder.  Add to banana mixture.  Mix until blended.  Add the nuts if desired and mix briefly.  Do not overmix.  Pour into prepared pans. 

Bake 45 to 50 minutes, or until wooden toothpick inserted in center comes out clean. Turn loaves out onto wire racks to cool.  Makes 2 large loaves or 3 small. 

(I needed to cover mine with foil during the last part of cooking time, so that the center was done, and they didn't get too brown.)

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" BAKIN UP ... SOME LITTLE GOBLINS "

Hi my wonderful followers of this crazy blog.  Happy Halloween to all of you. Today, I thought I should show you what I enjoy doing when I'm not in the kitchen baking. These are my little "Spooksters!"  These cute little goblins are my grandchildren.  As you can see, we've been baking up some frightening fun. We have Addisyn the Bumble Bee, Logan the Dirt Biker, Boston the Lady Bug, Bridger playing the role of Captain Hook, and sweet Little Oakleigh as a Tiger Cub. These scarey little ones are my first love....baking coming in second.  We hope you are all Baking up some Halloween fun of your own.  More recipes are coming soon.  Oh man...it's a raging Hail/snow storm here in Idaho!

click on the pic's for a "spookier look!"

HAPPY HALLOWEEN EVERYONE!

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~ SUPER EASY GOOD CHILI ~

As I promised, I made Chili to go with our scones and homemade bread.  In this house, you may have figured already, that we don't get too carried away with onions and tons of spices.  Well....you see, we like the flavor, but not the chunk.  Does that make sense?  This Chili recipe is for one of those days, when you are short on time.  It's so fast to put together, and it only needs simmered about thirty minutes or so.  You can get crazier than me, and add chunky tomatoes, onions and all sorts of other goodies.  I've made this Chili before, and added a can of Campbells Nacho Cheddar soup, and that's really good!  It almost seems too simple to be a family favorite, but it is.  Try this soon, on one of those COLD....in a hurry kind of days.  Serve this with Scones, Hot bread from the oven, crackers or garlic bread. I like to top mine with grated Cheddar Cheese.  Anyway you serve it......it's Easy Good Chili!

Dip tortilla chips in it.....it's delicious!

I told you it was easy....

I only add 1 tablespoon of mustard.

The recipe calls for two!

Taste it after you add one.

I've had people email me and ask if I like my Wolf Gas Stove.

I love it,

however.......

Bring to a boil over medium heat.

Turn heat to low/simmer for at least 30 minutes.

Stir occasionally.

Enjoy!

Super Easy Good Chili

2 large - (27 ounce) cans of Kidney Beans - undrained

or your favorite bean....you may add more beans if you like.

2 cans of water from the same bean can

1 lb hamburger

 cooked and drained of grease

1/2 onion chopped

I only use onion flakes or powder

2 small cans of tomato sauce

1 cup of Ketchup or Catsup

3 to 4 tablespoons of Brown Sugar

Try three first and taste it....add more if you like.

2 tablespoons of  mustard

I only use 1 tablespoon

Use the kind in your fridge!

1 pkg chili Seasoning mix (1.25 oz)

I like Albertsons brand

Salt and pepper to season

Top with grated cheese if desired.

Directions:

Simmer onions and Brown one pound of Lean Ground Beef in large pot or skillet.  Drain excess grease very well.  I take paper towels to squeeze any excess out of the meat.  Add your 2 cans of beans - undrained,  and 2 cans of water from the bean can.  Add everything else, mix well and bring to a slow boil.  Cover pot and turn heat to low/simmer. Let simmer for an additional 30 minutes stirring occasionally. Top with shredded cheddar cheese, serve over baked potatoes, etc.

You can change it up if you like:

If you desire a stronger taste, add in some chili powder. 

If it's too thick for you, add additional water. 

It you like chunky tomatoes, add a can.

If you want more beans add another small can of undrained beans. 

Add peppers if you like.

Add a can of Nacho Cheddar Soup or Cheddar Soup.

You get the picture.....you can't mess this chili up!

This is the link for Scones and Homemade Bread.

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PEANUT BUTTER SPIDER COOKIES

Here is a fun recipe from Betty Crocker.  This would be great for all you moms who have to take a goodie to a Halloween Party or school function.  You could also make your own Peanut Butter cookies, but the Betty Crocker mixes are really very good!  What little or big goblin wouldn't like these for a treat. 

YOU WILL NEED:

1 pouch Betty Crocker peanut butter cookie mix

3 tablespoons vegetable oil
1 tablespoon water

1 egg

36 Rolo Candies
Black or red string licorice

1/3 cup (72) miniature candy-coated chocolate baking bits

Betty Crocker black decorating gel (from 0.68-oz tube)

DIRECTIONS:

1. Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.

2. Shape dough into 36 (1-inch) balls. On ungreased cookie sheets, place 2 inches apart.

3. Bake 8 to 10 minutes or until light golden brown. Immediately press 1 chewy caramel in center of each cookie. Cool 2 minutes; remove from cookie sheets to cooling racks.

4. Cut licorice into 8 (2-inch) pieces for each spider. Attach legs by sticking into chewy caramel. Use baking bits for eyes and black gel to make pupils in eyes.


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BANANA OR COCONUT CREAM PIE

Every Thanksgiving, we have to make a Banan Cream and a Coconut Cream pie for those who don't think that they will live without it!  This Recipe is still my favorite, after trying several different ones over the years.  It's simple to make and the pudding is creamy and delicious.  If you are making banana cream Pie, simply toss your medium firm bananas into the pudding mixture.  If you are making Coconut Cream pie, omit the bananas and add coconut or toasted coconut to the pudding.  It's as simple as that!

Ingredients

3/4 cup sugar

1/3 cup all-purpose flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

2 tablespoons butter

1 teaspoon vanilla extract

1 pastry shell (9 inches), baked

or

1 graham Cracker Crust Shell baked

2 or 3 medium firm bananas

Real Whipped cream

Directions

In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook for and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.


Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. Before serving, garnish with whipped cream and bananas. Yield: 6-8 servings.

*I like to add a Cream Cheese/powdered sugar base on top of the crust, then mix the bananas in with the pudding. Then I top with More Whipped Cream. 

*Omit the Bananas If you are making Coconut Cream Pie, I use the same pudding recipe, but add 1 cup of Toasted Coconut to the pudding before pouring into the pudding.  Let set in the refrigerator, then top with more Whipped Cream and Toasted coconut on the top.

Here is the Whipped Cream Cheese/powdered sugar base Recipe:

1-3 ounce Cream Cheese

3/4 cup Cool Chip

1/2 cup powdered sugar

Directions:

Beat Cream Cheese until light and fluffy, then add the cool whip and the powdered sugar.  Blend well, until creamy.  Spread over the bottom of the crust only. Pour the pudding over this mixture.

*  I like this base, because it keeps the crust from getting soggy.

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MY FAVORITE WHITE BREAD

Yesterday, I made delicious White Bread and posted a scone picture and recipe.  You can make both with this great recipe.  This bread recipe makes 4 big loaves and 2 smaller loaves of bread. Just save a portion of the dough to make hot buttery scones for your dinner.  My friend KJ gave this recipe to me about 25 years ago, and I've never found a better bread recipe.  She actually should have her own baking blog, because she is a fabulous Cook/baker.  Tie a bow around a warm loaf of bread, and give it to someone who needs a taste of happiness!

....hot from the oven

The smell is divine

GO HERE FOR THE RECIPE.

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HOT BUTTERY SCONES and MY FAVORITE WHITE BREAD

My daughter Danielle asked me to post a scone recipe, and so I figured I might as well make them the today!  As I was trying to decide which scone recipe to make, I decided to do as I usually do and make my Favorite White Bread, as well as scones..... with the same recipe.  This recipe has yeast for a rising agent, and my other scone recipe, that I only use for scones, uses Baking Powder.  Both recipes are delicious, but with this recipe you can have hot buttery scones as well as melt in your mouth perfect Bread from the oven.  I halved the original recipe today, and made 2 large loaves of bread and still have enough dough for probably 20 good size scones.  What better gift to take to a friend or neighbor - a plate of scones with honey butter, or a hot loaf of bread with homemade jam!  This recipe has been my all time favorite White Bread.  My baker friend Kelly Jane passed this to me about 25 years ago!......KJ.....we are old!

I like scones with butter and Currant jelly.

You can sprinkle cinnamon and sugar on them

or

serve them with Honey Butter

Now....doesn't that bread look good!

The rest of my pictures are going to stink....no time to edit them.

I still have to make Chili.....so come back tomorrow.

Chili and Scones for Dinner tonight.

I always start with the yeast mixture.

This way it has risen when you are ready for it.
Make sure that you use quite warm water.....not hot though.

Today.....I'm actually going to use my KitchenAid Mixer.

If I was following the full recipe, instead of halving it....I couldn't use this.

I like to use a very large measuring cup to begin.

Add your eggs to the warm water, and with a fork blend it well.

see....

Now measure out your powdered milk.

Add this powdered milk to the water, egg mixture.

Oh golly.....look at my yeast rising beautifully!

Now add your oil, salt and sugar

remember.....my measurements are half a recipe!

Add that entire mixture to your mixing bowl or mixer bowl.

Now add part of the flour.....
I usually add half of what it calls for
Mix, mix, mix

Now I add the yeast.

Mix, mix, mix

Start by adding in the rest of the flour.....but,

1 cup at a time now!

It's not ready...
it doesn't have enough flour yet.
How can I tell?
It is sticky, and itsn't pulling away from the sides of the bowl.

Look!

Now it's ready.

See how it's a nice soft ball,

that has pulled away from the sides of my mixing bowl.

Empty that big ball of dough out onto your counter top.
I knead it just a minute or two, to make sure that I have it just right.

Put the dough into a nice large bowl, with a lid

See....I told you I always use my dryer.

Fluff some nice clean large towels in the dryer on high,

until they are nice and hot.

Open the dryer door, arrange the towels a bit at the bottom.

Place your well sealed dough on top of those towels.

Close the dryer door.

DON'T.......turn on the dryer.

Just let the dough sit in the warm enviornment,

Until the dough is DOUBLE IN SIZE.

My dough is ready!

Punch down the dough.
Cuss a little...just under your breath....don't let anyone hear you!
This is a great way to release any aggression you might be feeling.

I'm going to make loaves of bread with part of my dough.

2 large loafs to be exact.

I just divided my big ball into thirds.  (3 balls)

Shape your dough, and place into greased loaf pans.

Make sure that all the seams are "SEAM SIDE DOWN"

Mine are rising by a warm fire.
MAKE SURE YOU COVER THEM WITH A TOWEL,
While they are rising!

Now prepare for scones.....it's easy.
Flour your work surface.
Roll a ball of dough out about 1/4 inch thick.

I must hurry.....

My bread is rising very quickly.

Get your oven preheated to 400 degrees.

Remember....you will turn this temperature down after 10 minutes of baking!

I use a pizza cutter to make my squares.

My Grandmother always just took a piece of dough,

and stretched it into a circle.

You choose your method.

Take about 3 square of dough,

place in a pan of hot oil....I like medium High heat.

You can take a little piece of dough to test the temperature of the oil first.

If the oil is too hot, the scones won't be done inside.

It the oil is too cold....they will be greasy.

That's why you do a tester!

Look how they puff up....

Be careful now....

Flip them over to brown on the other side.

Place the hot scones on a plate lined with paper towels,

This will absorb any extra grease.

You are watching your calories.....REMEMBER?

Now......dress those beautiful hot scones any way you like them.

I used butter and Currant Jelly

My Husband will use Honey butter.

Cinnamon and Sugar is always good.

My Bread is now in the oven and turning golden brown.

My 10 minutes at 400 degrees is finished.

I now turn the oven down to 350 degrees for the rest of baking time.

Cover the top with foil.....if they are getting too dark.

It won't hurt a thing.

When baking time is finished,

Remove from the pans

Rest on a Wire rack to cool.

OOh......Smell......Cut......Butter......Eat!

Here is the Recipe

I halfed this recipe today, and made 2 large loaves of bread, and 20 scones.

If you want to make the full recipe, you will get:

4 Big loaves and 2 little loaves of bread.

or

You can reserve some of the dough for scones, and make loaves of bread as well!

WHITE BREAD & SCONES

3 TBSP YEAST

(I used fast rise yeast, but you can use regular yeast)

3/4 Cup  very Warm Water

1 tsp. Sugar

Mix above mixture together in a medium size bowl, and let yeast rise.

Mix together:

4 Cups Warm Water

1 cup Powdered Milk

2 Tablespoons Salt

1 Cup Crisco Oil

4 eggs beaten

1/2 Cup Sugar

Add above mixture to Large bowl or Kitchen Aid with Dough Hook

Add:

about 7 cups of flour

Mix together until well blended, the dough will still be sticky.

Add:

the yeast that has risen beautifully

Add:

Remaining flour

The recipe calls for 15 cups of flour.

You have already added 7 cups.....so....... 15 - 7 = 8 cups left to add.

Keep in mind, that if you are kneading the flour in by hand

versus

using a mixer

Your flour amount will differ slightly.

I rarely follow the flour recipe measurement. It will be pretty close though.

You dough is ready, when it starts to clean away from the sides of your bowl.

It will be soft, but not sticky!

Form in loaf pans, or follow picture instructions for scones.

Bake Bread at:

400 degrees for 10 minutes.

Turn the oven down to 350 degrees

and bake another 15 to 20 minutes

(lay a piece of foil over the top of the loaves if it is getting too brown)

or another trick:

 When bread is golden brown on the top and the bottom

 tap the top of the loaf of bread, is it sounds hollow.

It is done!

Remove immediately from pans

Cool on Wire racks

I'm making Chili for tonight dinner,

and will serve the hot scones.

Check tomorrow for the post!

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CINNABUN POPCORN - Warning: Addicting!

Today I had a Dentist appointment.  Ugggg...grrrr.....  I believe that this is the very first time since Motherhood ruined my teeth and my body, that I didn't have a single cavity!  I just about passed out....really.

I figured since it was such a momentous occasion I needed to celebrate by coating my polished pearly whites with this delicious Caramel Corn.  The Dentist would probably DROP DEAD!  Oh well, this popcorn was well worth the calories and the sugar rush to my clean teeth.  This popcorn does taste very similar to a nice hot Cinnamon Roll straight from the oven.  The Cinnamon is really yummy with the caramel, and the drizzle of warm White chocolate pushes it right over the top.  Try this soon, it only takes a few minutes to make, and a few seconds to eat!!!!! 

FYI:  Make sure you use Baking Soda and NOT Baking Powder!  I noticed that I made an error under a picture.  It has since been corrected, but if you get this post through subscriber email or another reader, it may still say BP. The recipe listed the correct ingredient.  Too much sugar today!

You don't have to add spiders.....they are optional!

This would make the perfect treat for your Goblin Neighbors or friends.

See....

Start by popping your popcorn.

You need about 12 cups of popped corn.

 A single recipe needs about 1/2 cup kernels popped

You could also use microwave popcorn, hot air....or whatever you like.

I always like to add more calories by using an oil popper!

Make sure that you shake out all the unpopped kernels.

or

you will also be going to the dentist!

In a microwave safe bowl, add your brown sugar.

I doubled my recipe, so I could make 2 cookies sheets.

Cut up your butter like this, and plop it on the top of the sugar.

Now....pour your Karo -corn syrup over the top.

Place your dish in the microwave on high for 30 seconds.

Remove,

Stir....it won't all be melted yet.

Put back in the Microwave, for another 2 minutes.

This is what you will get.

See how the butter...floats on the top.

You don't want this, it's not done yet.

Put the dish back in the microwave for another 2 minutes.

While it's cooking....

Get your vanilla, Cinnamon and Baking Soda ready.

Remember the cinnamon is optional, but really good.

Trust me on this one....

Now see the difference.

The color of the caramel is darker now,

and

the butter has blended with the other ingredients.

It's done.

Be Careful....it's hot!

Add your Vanilla, Cinnamon and Baking Soda.

See how it foams and rises.

Very cool!

I added nuts to half of my popcorn.

Cashews was my choice, but you could use any nut you like.

If you're not a NUT.....leave them out!

Pour your caramel mixture over the popcorn.

Mix, Stir.....eat a little.

Remember I doubled mine, so I have two pans.

A single recipe of caramel - One pan.

I added the nuts and the cinnamon to only half of my popcorn.

I made one pan of plain Caramel Corn for my husband,

who won't like caramel and Chocolate....go figure!

and

1 pan of Cinnabun.....(cinnamon + nuts added to the caramel mixture).....Oh Baby!

Place your pan or pans in a preheated 250 degree oven.

Stir every 5 minutes and rotate pans.

I wanted mine to be slightly chewy,

so

I baked mine for about 10 minutes.

If you want crunchy corn....bake 20 minutes.

Out of the oven.

Look at it's deliciousness!

Eat some right now......

See the Cinnamon?

Get ready to drizzle.

Melt your chips, wafers or bark.

Just use the microwave....stir after one minute.

Softly melt it gently.

Watch chocolate closely so you don't boil it.

It will be yuk!

see.....

Just take that spoon of warm chocolate

and

drizzle, drizzle, drizzle

Use as much or as little as you like.

Eat and get sick.....eat a little more and get sicker.

Now go brush your teeth....so you don't have to make another

Dentist appointment.

Enjoy!

I told you it was addictive.

Here is the recipe:

12 cups of Popped Pocorn

(about 1/2 Cup of kernels)

1 cup nuts...your choice 

cashews, almonds, peanuts, pecans

1 Cup Brown Sugar

1/2 tsp. cinnamon (optional)

1/2 Cup Karo Syrup
a pinch of salt

1 stick or cube of Real Butter
I used Salted butter

1 teaspoon Vanilla

1/2 teaspoon baking soda

vanilla wafers, chips or Almond Bark

to

drizzle over the top of popcorn

Preheat oven to 250 degrees

Directions:

Place popcorn and nuts if desired, in a large bowl and set aside.  In microwave safe bowl, Measure your brown sugar, and throw in a pinch of salt.  I used 1/4 tsp for a double recipe.  Chop butter into chunks and place on top of sugar mixture.  Pour Karo Syrup over the top of everything.  Microwave on high for 30 seconds and then stir to combine.  Return to microwave and heat for 2 minutes more. Remove and stir and then return to microwave for 2 minutes more, until hot and bubbly.

The butter will combine well with ingredients by now.

Remove from the microwave and add in vanilla, cinnamon (opt), and baking soda.  Stir to combine.  The mixture will foam and rise.  Pour caramel mixture over popcorn and nuts and stir very well, until everything is well coated.

Spread popcorn mixture onto parchment lined cookie sheet.  Place in the oven and bake for 10 minutes stirring every 5 minutes....if you want it slightly chewy.  Bake for 20 minutes, stirring every five minutes.....if you want your popcorn crunchy!

Melt your Vanilla chips, wafers or Almond Bark (about 4 oz)....and drizzle over popcorn.  Let cool, until chocolate has set.  Break into chunks and enjoy.

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"ORANGE ROLLS TO DIE FOR" -PICTURE TUTORIAL - You can do it!

I should be posting pumpkin recipes....tis the season, but I don't like pumpkin! I know...I know.  Over the last few months, I've received several emails asking questions about making "Orange Rolls to Die For." Yesterday, I plunged in and made four pans of these fabulous rolls.  The thoughts and nudges of several different people were weighing heavy on my mind for some time now, and I thought they might like some of these yummy orange rolls. One family has recently lost their wife and mother, another family is worrying heavily about their son and a good neighbor that always brings me goodies...needs some as well.  I ended up giving all but 5 or 6 rolls away.  Sorry girls!  My own daughters will be sad that I didn't share with them.  Next time, I promise. 

I'm probably going to use my picture allottment in this one post, but it will be worth it.  You see, these are not difficult, just a bit time consuming.  Because of the time involved, I always three times the recipe, and I have a few tricks and changes to the original recipe, that I will share with you.  Maybe this will give you the incentive you need, to dive in and make your own beautiful rolls.

Lets get started:

Trust me.....they really are scrumptious

Maybe not to die for - but close!

Click on this picture for an even yummier look.

One recipe will make a large 9x13 cake pan...and a bit more.

It really depends on how big you make your rolls.

I three times the recipe, and made 4 pans.

One of my pans is extra large, so it's almost like five pans.

One of the things I do differently from the original recipe,

 is rise the yeast in it's own bowl.

The recipe calls for 1 TBSP Active yeast.

I tripled this recipe, so I used 3 TBSP Active Rapid Rise yeast.

I added this yeast to 1 cup of very warm water + 1 tsp. sugar.

*I still use the same amount of milk that the recipe requires, I just add a bit more flour to compensate for the extra liquid that I used.

If you are making a single recipe,

 you will use 1 TBSP yeast to 1/3 cup warm water  + 1/2 tsp. sugar

Mix this together and let rise like this.

It bubbles and rises quite quickly.

If your yeast doesn't do this.....start over, because you killed the yeast.

One email asked:  Why did I kill the yeast?

The water was too warm, or the yeast was old.

The water needs to be quite warm to the touch, but NOT HOT!

Combine your scalded but cooled milk,

What's scalded you ask?

Put your milk in a pan on top of the stove.

Turn to medium heat.

Let the milk get very warm....almost to a boil.....but don't let it boil!

Remove from heat and let cool down while you prepare:

The melted butter, beaten eggs, sugar, and flour in a very large bowl.

  I use a Tupperware bowl, with a great lid that seals well.

I use a big Wire Whip.

When that mixture is combined,

I then add my yeast that has risen beautifully!

If your yeast hasn't risen beautifully........then don't add it.

Try, Try again!

Now....I have added my yeast.

I also use my wire whisk to mix this in GENTLY!

Now you can follow the recipe as outlined,

add your 1 cup flour and let rise for 2 hours,

 or you can do as I do:

I don't wait the two hours.....I'm not patient enough!

I begin adding that 1 cup, then another cup with a Wire Whisk.

See.....

Eventually it becomes too thick for my Wisk.

I then use my Old Oster Mixer....remember I've talked about this thing before.

Why do I use this, instead of my Kitchen Aid?

I can put my very, very large bowl under the beaters.

This is why I can 3 times the recipe!

The largest Kitchen Aid Mixer....just can't handle this much dough.

I continue adding the flour.

Note:  When you use a mixer of any sort, you tend to need a bit more flour,

than the recipe states.

*Remember I also used 1 cup of extra liquid.....I will need More flour to compensate!

I can't tell you exactly how much...I think it differs each time.

Sometimes it depends of the season, the warmth or humidity of my house.

Really...it does make a difference.

I add flour until it it a nice soft, but not sticky dough.

The dough will begin to pull away from the sides of the bowl,

when you have enough flour.

Remember:

You can always add more, but you can't take it away!

Don't use too much flour.

You just want a nice soft dough, that doesn't stick all over your fingers and hands!

I turn my mixer to low, so that I don't over beat this dough.

You want it light and fluffy.....not chewy like pizza dough.

See....I can form my soft dough into a nice big ball.

The sides and edges of the bowl are pretty clean.

When your dough is ready,

oil or grease the sides of your bowl slighly.

Cover with a lid if you can.

If not, I would use greased Saran Wrap....not just a towel.

You don't want your dough to dry out.

*I use the dryer technique.....really I do!

A great Chef taught this to me.

You can only do this, if your dough is in a bowl -  with a well sealed lid!

I toss 3 or 4 big clean bathroom towels in the dryer.

Close the door, and turn your dryer on, until it get hot.

Open the door,

Put that big bowl of covered dough on top of those warm towels.

Shut the door of your dryer.

DO NOT TURN YOUR DRYER ON....just let the dough rise in that warm dryer.

I promise you....it works wonders!

I will show you how well it works....in a minute or two.

I should have taken a pic of the dryer.....didn't think!

note: You want this dough to rise double the size you start out with.

While your dough is rising.....you must keep working.

There's no time for slacking!

Lets prepare the gooey glaze for the inside of the rolls.

This is what makes them "Orange Rolls."

* This is another thing I do a little differently.

I make extra glaze.

Use 1 square of butter per recipe.

I tripled mine, so I need three squares of butter.

Melt the butter.

While it's melting, zest your orange or oranges.

For a single recipe, just use one orange.

For a Triple.....I used the zest from two oranges.

Be careful to only get the Orange from the Orange!

Don't zest down to the bitter white stuff.

Use a gentle touch when grating, so that your pieces are not too large.

When you have finished zesting.....add this to your melted butter.

I am adding the zest of two oranges.

Add the sugar, and mix well.

Cover this and set aside for later.

Now.....

Squeeze that fabulous juice from your oranges.

I use this funky little device.

If you don't have one of these,

just use your muscles!

It works wonders.....I also like to eat that pulp that is left.

Don't eat the skin though......unless you are really, really hungry!

I probably have a good 1/2 cup at least.

Get up from that couch....you aren't done yet!

Let's make the frosting while the dough is still rising in your dryer.

I'm serious.

This is what you will need for the glaze/frosting.

For a triple recipe, I use:

1 whole bag of powdered sugar

the juice from two oranges

1 stick of butter/ softened

Vanilla

Milk

*Cut this in half, if you are making a single or double recipe

Soften your butter, but don't melt it all the way.

I have added as much powdered sugar as my bowl will let me add.....right now.

Drizzle in the orange juice,

Add some good vanilla.

I always add double what the recipes calls for!

That's optional...

Now begin to mix this together slowly....

Your powdered sugar will fly all over the place, if you get carried away on high mode!

Mix, mix and blend some more.

If the consistency isn't quite right.....if it's a bit too thick,

add a little bit of milk.

Just a bit...you can always add more.

If you go overboard with the milk, and it's too runny,

just add a bit more powdered sugar.

I like mine to be thicker than a glaze,

but not as thick as frosting.

That way, the frosting can seep down into the baked rolls!

Cover your frosting with saran wrap or foil for later.

Lick your beaters.....you've worked hard, and you're still not done by any means!

Prepare your pans.

I just use spray pam.

If you don't don't have that,

Take a paper towel, and lightly oil the sides and bottoms of your pans,

with whatever you have!

Still working......

Prepare your work surface.  Mine just happens to be my Island.

You will need:

A good coating of flour

Rolling Pin

Coconut (optional)

a long thread

Thread?  Why?

This is how I cut my rolls....it works wonders.

I will show you later.

and then she opened the dryer door.......

what did she find?

This!

It's ready.

Punch it down.....you are awnry and really tired by now!

Don't give up yet.....

You are not done.

You are just getting started.

I take a knife to mine.....

I cut it in 3 equal size portions.

(Remember I tripled my recipe)

Double - 2 portions

Single - Darn...you won't need the knife!

See........

Now that you're exhausted from a long days work,

GET TO ROLLING!

(one ball at a time though)

I roll mine slightly more than 1/4" thick

see......

Roll your dough into a rectangular shape.

like this.......

Now spread that luscious orange glaze over the top of the dough.

Remember:  If you have more than one ball to roll...divide that glaze equally!

Spread the glaze smoothly over the surface of the dough.

Just look at your zested zest!

Now this is optional, totally up to you.

I sprinkle a little bit of Cinnamon, and Coconut over the top of the dough.

My husband won't eat them without the coconut!

You could add pecans, brown sugar...go wild.

We like them this way:

Ready to Roll?

You can't quit on me yet!

From the long end of your rectangular shape....begin to roll - jelly roll style.

Lift up and over, so that you aren't pushing all your yummy glaze out the door!

Once you are close to the end,

Pull that dough over the top, and pinch it to seal it.

Pinch hard....so it doesn't come un-rolled.

See...my pinch marks?

It's all done....but you're not done!

You might only have one roll.

I had two more rolls to go...uggggg

Now the fun part.

Take that string, and put the middle of that string underneath your roll.

Bring both ends up,

Cross them, and pull back down, until your dough is cut off.

See.......

I cut mine about 1 - 1/4" to 1 - 1/2 " thick.

Go ahead.....cut your entire roll of dough.

This is how I lay them out in my pans.

This pan is larger than a 9x13 inch cake pan.

I put 3 across and five down.

In a normal size 9x13 pan,

I put 3 across, and 4 down.

This is how I raise my rolls when it's COLD outside!

I put them in front of my fireplace.

Make sure you cover your pans with a towel.

See......

Oh yeah - these are my beautiful daughters.

I should have taken an up-close picture for you.

They will be MAD that they aren't getting any this time around.

Well....maybe Shannon, cuz she lives close.

I betcha that She's laughing out loud right now!

Oh yeah...back to the rolls...cover them with towels.

see.....

Check on each pan every 15 minutes or so.

See....they are starting to Rise.

While my rolls are rising, I've got to make dinner.

We are having:

Pan Fried Breaded Cube Steak

Baked Potatoes

Green Salad

Peas from my garden

Garlic Bread.

sorry....no time to take more pictures!

I'm getting tired.

This pan is almost ready.

It's the first pan I made.

See how the edges are touching now.....that's a key clue.

Don't let them get over big....they will be ugly!

They raise more in the hot oven.

ON YOUR MARK....GET SET......BAKE!

see.....I told you they stand to attention in the oven!

I cook mine in the center of the oven.

I don't like soggie bottoms, and this ensures that the bottom will also brown.

The tops looks burnt....but they aren't.

Bad picture!

Take your frosting, and glaze/frost them while they are still warm.

Right out of the oven!

Use as much frosting as you like.

See......you are done.

Unless of course you have 3 or 4 more pans to go like I do.

FYI:  You can freeze these frosted rolls. 

Simply cover the cooled rolls with Saran Wrap, then heavy duty foil.

Freeze.

When un-thawing, remove the saran wrap and foil until thawed.

Cover again with foil. 

worth every minute, but

Sit down...cuz you're exhausted.

Now eat and enjoy!

~Tomorrow - you can run a few minutes longer~

For the entire Recipe, go Here:

http://getoffyourbuttandbake.blogspot.com/2008/05/orange-rollsto-die-for.html

anymore questions, email me at

jwarn@q.com

or

Leave me a nice comment....cuz I love your comments.

Besides, this post took me forever to do, so I deserve a few nice comments.

and....I know that I use way too many exclamation marks!

as one of my readers so thoughtfully pointed out.

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DEVILS FOOD DROP COOKIES with Cream Cheese Frosting

Can you believe it?  I finally presented a post!  I don't know what's wrong with me lately, I can't seem to get my act together.  It must be my age.....I have two many irons in the fire, and don't seem to finish any of them.  I've been wanting to make these yummy cookies for a while now.  They remind me of home, bake food sales for cheerleading and drill team fund raisers.  They were a favorite of my brothers, who often reminded me to "Get Off My Butt and Bake"....something.  These cookies stay soft, and also freeze well.  I made half with big chunks of walnuts and half with sliced almonds, only on the top. Your family will enjoy these as well. 

For me....the more nuts the better!

This recipe makes 2 dozen cookies.

Devils Food Drop Cookies

1/2 cup butter

1 cup Brown Sugar

1 egg

1 tsp. vanilla

1 square unsweetened chocolate

2 cups sifted flour

1/2 tsp. soda

1/2 tsp. salt

3/4 cup sour cream

1/2 cup nuts

Cream butter, sugar til fluffy.  Beat in egg and vanilla.  Stir in melted chocolate.  Sift dry ingredients and add to chocolate mixture alternately with sour cream.  Mix well.  Add nuts if desired.  Bake about 10 minutes at 350 degrees.  Cool on wire rack and frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 small pkg of Cream Cheese

1 tsp. vanilla

1 square butter

3 cups powdered sugar

Mix together until creamy.  Add additional powdered sugar if needed.

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BLUEBERRY TURNOVERS - Super Simple!

I'm sorry for my lack in posting this week.  My free time has been spent finishing the garden harvest!  We still have carrots and potatoes lurking out there, but as long as they stay covered, they will be fine for a few more days.  It's been cold here in Idaho, we went from 85 degrees to 35 degrees over night.  No kidding! 

I did manage to make these wonderful delicious turnovers.  These have always been a family favorite.  I used Blueberry filling, but you can use Cherry, Apple, Strawberry or whatever your heart desires.  If you haven't used Puff Pastry to make turnovers, you are really missing out on a scrumptious dessert.  I will show you how easy they are to make.  I used to make about 40 to 50 of these at a time for College Family home evening groups, and we never had any leftovers.  Never! If you have a lot of time, you could also make your own Puff Pastry.  In my opinion though, the Pepperidge Farm Puff Pastry is perfect!

My favorite is Cherry, but everyone else loves Blueberry.

This is all you will need to begin:

Pie filling of your choice

Puff Pastry - it comes 2 sheets to a box

 (It's easily found in the frozen section of the grocery store)

Roll out one of those sheets - One sheet will make 4 turnovers.

One box will make 8 turnovers.

Make sure it is thawed, not frozen.  Keep it cold though.

Cut that sheet of Pastry into four equal squares.

I like to use a pizza cutter.

Now place about two tablespoons of filling in the center of each square.

With either egg wash or water,

go around the outside edges and moisten them. 

This will be your glue.

Now fold over into a triangle.

Pinch the edges together so that they become one.

Take a fork and crimp the edges.

I flip the turnover over and also crimp the opposite side.

Prick holes through the top.

This will allow the steam to vent,

so that all the filling doesn't burst out of the turnovers.

You might lose a little bit while baking.

Don't Panic!

You can take a small spoon, and spoon it right back into the shell.

Place the turnovers on a parchment lined cookie sheet.

Brush the tops with egg wash.

I also re-prick my holes to make sure they aren't full of egg wash!

Bake in a 400 degree oven,

until nice and golden on the top and the bottom.

While they are baking, make a nice vanilla glaze.

It's simple.....so simple!

Fill a good sized bowl with powdered sugar.

I used about 2 cups.

Add about 1 tablespoon of Good Vanilla.

(hense - the slightly brown color of the glaze)

Now carefully add a couple tablespoons of water or milk.

Mix.....mix....mix!

Mix the glaze until all the lumps are gone.

You want a consistency that you can easily drizzle,

over the tops of the baked turnovers.

If your glaze is too runny....add more powdered sugar.

If your glaze is too thick, add more water or milk...

until it's just right!

My turnovers are almost done.

They take about 20 minutes.

Each oven is different, so watch carefully.

They puff up beautifully.

If some of the filling runs out, that's o.k.

When they are done baking, with a small spoon or knife...

push it back into the opened hole, and then seal it shut.

Just hold that HOT opening shut with your fingers for a second,

It will burn a litt bit, but your hole will be sealed!

Now for the fun part!

Drizzle your glaze over the tops of the beautiful golden turnovers.

I do this while the turnovers are still warm

(It's very hard to drizzle and take a picture at the same time!)

Beautiful enough for a fancy dinner, or a gift for a neighbor.

It's a good thing, that I'm giving half of these puppies away!

In order to take pictures for you,

I had to dress one up with ice cream.

Even though the pictures shows two.....I only ate one!

Promise.....

Enjoy!

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MOLASSES SUGAR CRACKLES

A couple of days ago, I made my favorite Whole Wheat Bread, that uses Molasses as one of the ingredients.  While kneading the bread dough, my mind drifted to one of my favorite cookies. When the bread was rising, I made these "oh so good" cookies.  One of the ingredients in this yummy cookie is molasses. I remember my first taste of this cookie at a high school bake sale.  It was an instant hit on my tongue!  I found out who made the cookies, and got the recipe.  To my suprise they had molasses.....but I don't care for molasses.  Oh well, they are fantastic! Try them soon, even if you don't like Molasses.

They are the perfect cookies for a bake sale

or

for a neighbor,

because they look so good - see those wonderful cracks filled with sugar!

I only made a single batch,

so I just used my hand mixer.

Simple...

For some reason, I'm not tempted to eat the dough.

It must be the molasses thing.....but - remember I LOVE THESE COOKIES!

Strange I know...

The recipe says to refrigerate for at least 1 hour.

I never do.

Who knows... they might be even prettier if I did.

You choose.

Plop a ball in your bowl of sugar

Roll it around until it's well coated

Line em up

I don't grease my pans.

These cookies are the perfect "smell of fall" cookies.

ginger, cinnamon, cloves

Almost done
I baked mine about 10 minutes.
I don't like these cookies underbaked.
The tops should be quite golden.

I couldn't resist

These cookies stay soft and chewy for days.

They also freeze well.

Try them soon......even if you hate Molasses!

Here is the Recipe:

INGREDIENTS:

1 cup packed Brown Sugar

3/4 cup shortening or margarine or butter

(I've always used half shortening - half butter)

1/4 cup molasses

1 egg

2 1/4 cups all purpose flour

(I don't sift the flour)

2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon salt

Granulated sugar

DIRECTIONS:

Mix brown sugar, shortening/butter, molasses and egg.  Mix in flour, baking soda, cinnamon, ginger, cloves and salt.  Cover and refrigerate at least 1 hour.

Heat oven to 375 degrees.  Shape dough by rounded teaspoonfuls into balls.  Roll ball in granulated sugar.  Place balls on good baking sheet about 2 inches apart.  Bake 10 to 12 minutes or until golden.  Immediately remove to wire rack to cool.  (This recipe will make about 27 cookies)

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WHOLE WHEAT BREAD - Hot out of the oven!

Everytime I go down to our storage room, I run into a large bag of Stoned Ground Wheat, that my daughter and Son in Law gave us quite a while ago.  When I look at that bag of wheat, the same thought runs through my mind.  "Put that Wheat into a large rubbermaid container, so that it doesn't get stale!"  Today, I'm happy to say that I finally did something about it.  I also dove in and made delicious Whole Wheat Bread.  I made four loaves to be exact. 

This recipe is my all time favorite for Whole Wheat Bread.  The texture is really nice, and it really is a good for you bread.  It's perfection, when toasted in the morning.  This recipe calls for Molasses, and I hate the smell of molasses!  I would never lick it off my fingers....should it get on my fingers. I know...don't ask me why.  Molasses or not, it still remains my favorite homemade Whole Wheat Bread.

I got on a molasses kick today in fact, and also made one of my favorite cookies.  Molasses Sugar Cookies, were a childhood favorite, and they are one of my adult favorites as well.  I will post this recipe tomorrow, or later today.  Try both of these yummy recipes soon!

Some of you will think I'm nuts.

This is what I use to make large batches of Bread,

 Orange Rolls & Cinnamon Rolls.

It's an old Oster Mixer, that we received thirty years ago as a wedding gift from my parents.

I love it, because I can use a very large Tupperware bowl to make 5, 6 or even 7 loaves at a time!

This is my KitchenAid that I also love, but it just won't do that.

I might beable to squeeze in 3 loaves...but not any more.

Two loaves would be more like it.

I also have the largest capacity bowl...I believe.

They really do need to make the bowls bigger!

Get with that KitchenAid.

This thing just keeps on ticking.

I will really be sad the day it dies!

This recipe will make four large loaves of bread.

Add enough flour, so that it's a nice soft dough, but not really sticky.

It will form into a nice soft ball of dough.

I oil the bottom and the sides of my bowl,

Place the dough back into the bowl, cover and let rise until very double.

It is rising beautifully, but not quite done.

So.....I will cover it again.

While it's rising,

prepare your bread pans.

I just use Pam, it's works nicely for me.

Almost complete!

Just a few minutes more.

When the rising is a full double and complete,

PUNCH IT DOWN!

See............

Divide that big hunk of dough into two balls.

Now....divide those two balls into four.

I always shape my loaves with my hands.

It's very simple that way.

You can also roll it out with a rolling pin,

and shape it jelly roll style.

Trust me...the hands way is so fast and easy.

Just make sure that all the ends are tucked under the loaf of dough.

Make sure also that you don't have any air bubbles,

and that the dough is nice and smooth on top.

Cover with a clean towel, and let rise, until tops are about 1 to 1 1/2 inches above the sides.

See....these loaves are just about done.

Now they are ready to bake.

Make sure that your oven has been pre-heated.

Bake at 350 degrees for about 40 minutes.

Ovens vary....I cover mine with loose foil, the last 10 minutes or so.

This prevents the tops from getting too brown.

Ready for the oven.

I place my loaves in the center of my oven.

See!

Remove them from the pans, and place on a wire rack to cool.

I also brush the tops with melted butter.

Oh....the smell!

Oh the taste!

We can't eat all four loaves at once, so I freeze 3 of them.

Place in large ziploc bags, and seal well.

Now....I place those 3 bags into a large jumbo size ziploc bag.

Those bags are wonderful....have you tried them?

If you double bag, you loaves won't get freezer burn.

When you thaw a loaf of frozen bread,

remove it from the bag first and just let it sit naked on your counter top.

When it's thawed you can place it back into a dry bag.

Perfect!

Remember....this is excellent toasted.

In fact, my husband toasted some at 4:30 a.m. this morning.

The smell is divine.

Enjoy!

Here is the recipe:

WHOLE WHEAT BREAD

4 cups water

1/2 Cup shortening or butter

1/2 cup sugar

1/2 cup Molasses

1 Tablespoon salt

2 Tablespoons yeast

and

1/2 teaspoon sugar in 1/2 cup warm water.

9 cups Whole Wheat Flour

2 cups White Flour

DIRECTIONS:

Mix above ingredients together.  Add 6 cups of whole wheat flour and mix well, until smooth. Cover this dough and let rise til doubled (about 20 minutes).  Now add 3 cups more Whole Wheat flour and 2 cups White flour.  Mix well, and knead for about 10 minutes.  The dough should be a soft firm, but not sticky.  All the dough will pull away from the sides of the bowl, and you can form a nice ball of dough.

Cover and raise till double.  (about 45 minutes).  Punch down (knead for 5 minutes) and put into 4 loaf pans.  Let rise until dough is risen about 1 to 1 1/4 inches above the sides of the pan.  Bake at 350 degrees for about 40 minutes.  I like to bakes my loaves in the middle of the oven.  For the last 10 minutes of baking time, I place a loose foil tent over the tops, so that they don't get to brown.

You will know that the loaves of bread are done, by tapping the tops of the loaves.  If it sounds hollow, that is a good indication they are not doughy on the inside!

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APPLESAUCE OATMEAL RAISIN NUT COOKIES

I posted this recipe some time ago, but noticed that for some reason it just didn't post correctly, so I thought I'd better try it again.  I also make these cookies at least once every two weeks or so, because we all love them. Without a doubt, this cookie recipe is made far more than any other in this house. These cookies are my husbands favorite. They are low in fat, when compared to other cookies. He doesn't like sweet sugary cookies, and so these moist cookies are right up his alley! They stay moist for days and freeze well, so I always double this recipe. I always put dried cherries and blueberries in the cookie dough, and very seldom add regular raisins. If I do add raisins, I use the golden variety. They taste more like dried fruit, and are really delicious. We also pack chunky walnuts in ours, but you can leave the nuts out if you have finicky eaters. I've also added coconut at times, and mixed half of the dough with chocolate chips. I have to eat all the cookies with chocolate chips, however....so that can be too tempting for me. Your family will love these.

Smelling delicious while baking!

These cookies are considered healthier for you.

They have less fat because of the Applesauce.

They are one of our families favorites for sure!

INGREDIENTS:

1 Cup applesauce
1 C. sugar
 1/2 c. butter or margarine
 2 C. flour
 1 egg
1/2 tsp. salt
 1 tsp. soda
 1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
 2 C. quick or old fashioned Oatmeal
1 C. nuts
 1 C. raisins

Instead of raisins....change it up with Dried Cherries, golden raisins and dried blueberries You can also add chocolate chips and coconut as well.

Directions:

Cream sugar and margarine together. Add egg, vanilla and beat til smooth. Add your applesauce, salt, soda, baking powder, cinnamon, cloves and beat again. Add your flour and mix well. Add the Oatmeal & mix again. Stir in nuts & raisins, chocolate chips, etc. Drop by spoonfuls on ungreased pan. Bake at 375 degrees for 10-12 minutes.

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OUR ORDINARY IDAHO DINNERS

The other day, I received a funny email from someone who subscribes to this crazy blog. This person noted that she loves my baking blog, but had a few questions. The first question was this: "Do you ever eat anything healthy?" The next question: "Your picture doesn't make you look heavy...are you?" The third question: "If you do eat the food you post on your blog, what kind of exercise do you do?"

I was still thinking about this email, when preparing last nights dinner. I decided to take pictures of our dinner, so that you might see what our typical, ordinary dinners are all about. In this house, we have to eat our main meal in the evening. I really don't like this, but my husband is gone from 6:00 a.m. to late evening every night. This is really the only "good meal" he will eat during the entire day. He doesn't ever go to pick up lunch or brown bag it, like so many others do. If you know my husband, then you already know that he is a "FRUIT - A- HOLIC!" The guy lives on healthy. We do eat a lot of fruits and vegetables, and our idea of sweets or desserts is a small portion, and give the rest away!

My husband also realizes that I'm home alone most days, and doesn't believe I each much....I don't. He is like the "Food Patrol" when he gets home. He makes sure that I eat with him! I'm serious, he doesn't want me wasting away. It's VERY annoying!

I'm not one to deprive myself of anything, but I do know that portion control is huge. So I guess the answer to the 2ND question is: "No, I'm not heavy, and I exercise a lot!" However, you can be thin and still jiggly! This is why I exercise. "WHAT do I do?".....she asked. I like Pilate's and running. Those are the two main exercises that I try in incorporate on a daily basis. I have given myself rules that I stick by. I am trying to use free weights as well for my fifty year old arms! My husband certainly won't do Pilate's with me, but we often run together. I also couldn't live without my treadmill in the winter time. We have a lot of WINTER around these parts.

The rules that I've given myself are:

(1) No eating while sitting at the computer.....that's huge!

(2) When I make cookies or dessert, I eat one.

(3) I love chips and crackers, but If I divulge - I must exercise even harder and a little longer.

SO......there you have it. We do eat fairly healthy in this house. We are getting older, and realize the better you eat, the better you feel. I don't deprive myself of anything I like, because I enjoy cooking and baking. Portion control! Will Power! I also don't want to be bigger than my skinny husband! He's my motivation for staying fit. He works like a machine - no kidding!

Oh yeah....I made Homemade Whole Wheat Bread today - four loaves.  Come back for the pictures and the recipe.  I also made Molasses Sugar Cookies - one of my favorites. I will post both recipes soon.

Tonight's Dinner:

Chicken tenders

Boiled Red and Russet potatoes

Broccoli

This is my favorite way to make chicken. I simply shake my chicken in seasoned flour. I use a large electric skillet. Yes.....I do fry the breasts or tender in a little bit of butter. Well actually, it's half butter and half margarine. Why? If you use all butter, it will burn. Cook the breasts or tenders, until they are golden on one side, then flip over

See how crispy and delicious they look! Once the chicken has browned on both sides, I turn the heat to very low. Tenders cook very quickly, and they will be ready to serve. A chicken breast is thicker and larger. Simmer on low heat until they are cooked through. Don't over cook, or they will begin to get tough.

 

 Our garden broccoli has done very well this year. It multiplies like zucchini! I simply add a bit of water to the pot, with a sprinkle of Kosher salt. Place the lid on the pot, turn your heat to medium high. Cook just until crisp tender. Drain, and serve. I usually make a cheese sauce to go over the top.

The Broccoli turns a beautiful green when done.

I also cut up garden fresh red and russet potatoes. Why both? I dug up the Russets first, but wanted RED! I used a little of both. Simply cut your potatoes to the desired size. Place then in a large deep pot, and cover with water. Cold water....if you are going to let them sit awhile before cooking. Toss a little bit of salt (1/2 tsp) into that water. Cover.  Turn your heat to medium high until they start to boil. Watch carefully, or they will boil over and leave you a big mess! Let them boil, until they are fork tender. Simple.

Drain your water, Serve with butter, salt and pepper. Simple. I always make extra. The next morning or evening, I fry those cooked potatoes in a little bit of butter/marg.

We also had some of our garden fresh yummy tomatoes.

For dessert:

I made the only cookie that my husband really likes and will eat!

~Applesauce Cookies~

 I will post pictures and the recipe again very soon.

In the oven:

Out of the Oven!

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CARAMEL APPLES OR CARAMEL POPCORN

I don't know why, but the cool fall air always encourages me to make Caramel Apples.  It might have something to do with the fact that apples, are plentiful and delicious this time of the year.  Some of you might shy away from making your own homemade caramel, but don't be.  It's super easy, and you will never go back to unwrapping those hard caramels again!  Trust me, anyone can make this fabulous caramel recipe.  The recipe below is a large batch of caramel, that will be enough to make both Caramel Apples and popcorn is you desire.  If you decide to make popcorn balls, that works perfectly as well.  You can also pour this caramel recipe on greased baking sheets....and cut & wrap them as well.  Today, I made both popcorn and tempting Caramel Apples. Store the Caramel popcorn in large well sealed containers or zip loc bags, and it will stay soft and chewy for a long time.  Roll up your sleeves and go to work!

~

I rolled my apples in chopped Almonds.

but.......

You can also dip them in caramel - let them set up in the fridge.

Dip in Milk or Semi Chocolate.

Roll in nuts.

Drizzle with White Chocolate.

For a Very Fancy Apple!

The best Caramel Popcorn on the planet!

Roll up your sleeves - Ready, Set, Go!

Prepare your Apples.

I used Granny Smith and Pink Lady

Pop your popcorn

Shake all the un-popped kernels out - They will break your teeth!

Melt 2 sticks of butter over Medium heat....no hotter. 

Add your 2 cups of Light Karo Syrup.

Combine well with the butter.

Add 4 cups of Brown Sugar......NOT PACKED

Stir well to combine.

Stir, Stir, Stir, Stir, until Brown Sugar has dissolved.

Stir until sugar is dissolved well, and mixture is smooth.

Soon, it will come to a slow boil.

Open the cans of Condensed Milk

Use fat free if you like - then you can eat more!

One of the cans of condensed Milk is slightly older than the other.

See the difference in color?

Perfectly - o.k.

Slowly add the contents of those 2 cans. 

Continue to stir well over Medium heat - not hotter.

Stir, Stir, Stir, Stir - Don't stop stirring!

Caramel scorches easily.

Keep stirring until very well blended.

See the difference!

Keep stirring.

Eventually, it will come to a rolling boil.

Keep stirring!

With one hand - STIR!

With the other hand - Chop your nuts.

That's optional of course.

As the caramel gets close to a SOFT BALL STAGE (234-238 degrees),

The color will get darker.

It will also get thicker.

Now is the time to start testing that caramel, if you are not using a candy thermometer.

I always use the COLD WATER TEST.

I think it's because I can eat that warm caramel that I test!

It's easy:

Take a 1/2 cup measuring cup.

Fill it 3/4 full with COLD WATER

Take a tablespoon, dip it into the hot caramel that is boiling on the stove.

Drop that caramel into the COLD WATER.

With your spoon, try to bring all that caramel together to make a SOFT BALL.

If it won't come together, and spreads out into the water...it's not ready.

You might have to test it several times until it's ready.

DARN.....you have to keep tasting that caramel. 

See how it is also sticking to my spoon - good sign it's almost ready.

If it comes together in a Soft Ball - it's ready.

A soft ball stage will flatten slightly when removed from the water.

You don't want a hard ball - that will make Toffee!

When you've reached that Soft Ball Stage, remove the pan from the heat.

Add your Good Vanilla, and stir well to combine.

Now you are ready for the apples.

Dip those apples into the hot caramel, and roll around to coat well.

Lift and let excess caramel drip off.

Roll in nuts if desired.

Place apples on wax paper lined baking sheets.

Place in the fridge to set and cool.

After they have cooled, and the caramel has set well,

you can splurge a little more...and dip in chocolate - roll in more nuts!

Drizzle with white chocolate.

You get the picture - YUM

In this house, this is fancy enough.

Eat and Enjoy!

YOU WILL NEED:

1 Cup Butter (2 Sticks)

4 cups Brown Sugar (not packed)

2 cups light Karo Syrup

2 cans Sweetened Condensed Milk

*not Evaporated Milk

2 Teaspoons good Vanilla

8 to 10 quarts popped popcorn.

DIRECTIONS:

Combine butter, sugar, karo syrup and stir well.  Keep stirring over medium heat until sugar has dissolved.  When mixture comes to a slow boil, add your condensed milk - keep stirring. Stir constantly until mixture comes to a soft ball stage. (234-238 degrees)  Stir in vanilla, and dip apples or pour over popcorn, and stir to coat.

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CARAMEL POPCORN - Oh so Good!

For the recipe and Tutorial: Go here.

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OLD FASHIONED BEEF STEW

Last night, I made Good Old Fashioned Beef Stew. There are very few meals that my husband enjoys more, except for maybe Chicken and Homemade Noodles. This isn't a fancy recipe with tons of ingredients, it's just your good Old Yummy Stew. The broth is really delicious. You can add any vegetables that your family likes. In this house, we just like potatoes, carrots and of course tender beef. I also like grated cheese on top of mine. I like cheese on just about anything!

We have an abundance of new potatoes and carrots in the garden, and this soup fits that criteria. Remember you can add zucchini, squash, corn, beans and other garden vegetables that you have grown this summer. Be creative....it's up to you! I served this with crusty hot French Bread and a crisp green salad with mandarin oranges, sunflower seeds and Poppy Seed Dressing. For dessert, I made Caramel Apples and Caramel Corn. Later today, I will post that recipe. So delicious!

YOU WILL NEED:

2 lbs. beef stew meat, cut into 1 inch cubes

1/2 cup flour

2 Tablespoons oil

1 bay leaf

2 Tablespoons Worcestershire sauce

1 onion, chopped (opt)

I use Onion powder or flakes instead to taste

2 Knorr Beef Bouillon cubes

1/2 tsp. pepper

2 tsp. salt

2 tsp. sugar

6 carrots, peeled and sliced

1 cup sliced celery (opt)

* I use 1 teaspoon Bon Appetit Seasoning instead

4 lg. potatoes, peeled and cut into cubes

4 cups water

DIRECTIONS:

Coat meat with flour; set excess flour aside. In large skillet heat oil. Brown meat on all sides. In slow cooker, combine browned beef, bay leaf, Worcestershire sauce, sugar, chopped onion, bouillon cubes, pepper, salt, sugar, and vegetables. Pour water over all. (Almost to the top of your slow cooker). Cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of warm water. Cover and cook on high 10 to 15 minutes or until slightly thickened. Makes 6-8 servings. Serve with warm rolls or warm french bread. YUM! While you are here please subscribe

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