Tuesday, December 30, 2008

Portuguese Sweet Bread

Portuguese Sweet Bread

adapted from Bernard Clayton’s Complete Book of Breads

5 1/2 - 6 cups flour

2 packages yeast

1/2 cup sugar

2 t salt

1/2 cup sweetened condensed milk, diluted with 1/2 cup warm water

1 t vanilla

1 t lemon juice

3 eggs, at room temperature, plus 1 egg, beaten

1/4 cup raisins

1 stick butter, at room temperature

2 T sugar

Combine three cups flour, yeast, sugar, and salt in a large bowl. Make a well and add diluted milk, vanilla, and lemon. Add eggs and gently stir until combined. Add raisins. Beat in butter. Add flour, 1/4 cup at a time, until it can be gathered into a rough ball. Knead until it is smooth and elastic, about ten minutes. Place in bowl with greased fingers, cover, and let rise until doubled in size, about two hours.

Punch down dough, divide in half, and allow to rest for ten minutes. Form each half into a ball and let rise for one hour. Brush the dough with the beaten egg and sprinkle with sugar. Bake at 350 degrees until they are golden and a skewer comes out clean and dry, about one hour.

Monday, December 29, 2008

WFD-Dinner Menu

Meat Manicotti Shell
Dinner Salad

Baked Garlic Rice Pilaf

Sweet/Sour Chicken
Mixed Veggies

Chicken Ring

Homemade Pizza

Sunday, December 28, 2008

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf
Rachel ~ burns_toast


2 tablespoons butter
3 garlic cloves, crushed
1 cup long-grain white rice
2 1/2 cups chicken broth, divided
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 375*.
Heat butter in a skillet; add garlic and rice and cook until both are golden brown. Add 1 cup of broth and the salt and pepper. Bring to a boil and pour into a covered casserole; bake for 25 minutes. Stir in remaining 1 1/2 cups broth; cook for another 45 minutes.
This can be doubled without increasing the cooking time

Tuesday, December 23, 2008

Christmas Tree Bread

Christmas Tree Bread
Michelle (MMmom) from The Twelve Teas of Christmas

This recipe makes two trees. It can be halved if needed.

2 packages active dry yeast
½ c warm water
1 ¼ c buttermilk
½ c sugar
2 eggs
2 t baking powder
2 t salt
5 ½ c flour
½ c butter, softened

For icing (two trees)
2 c powdered sugar
2-3 T milk
1 t vanilla
(icing can be tinted with food coloring)

Dissolve yeast in warm water in large mixing bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt, and 2 ½ cups of flour. Beat on low speed, scraping the bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 2 minutes.

Stir in remaining flour. Dough will be soft and slightly sticky. (If dough is not coming together, add a small amount of flour and mix.) Turn dough onto a well-floured surface, knead until smooth and elastic, about 5 minutes.

Divide dough in half to form two trees. Shape each half into 18 balls. Form tree shape with balls in rows of 5, 4, 3, 3, 1 on a lightly greased cookie sheet. Roll remaining two balls together for trunk of tree. Cover and let rise in a warm place for about 1 hour.

Bake at 350 until golden brown, about 20-25 minutes. Remove from cookie sheet carefully and cool.

Mix powdered sugar, milk, and vanilla together. More milk can be added if icing is stiff. Decorate the trees with icing. Trim with candied fruit, nuts, sprinkles, etc.

Sunday, December 21, 2008


Cheesy Garlic Flatbread

1 1/4 cups warm water
3 1/2 cups all-purpose flour
1 1/2 tsp sugar
1 1/2 tsp salt
1 1/2 tsp active dry yeast

2 T butter, melted
1/2 tsp garlic salt
1/2 cup shredded mozzarella
1/4 cup grated parmesan

Layer bread ingredients in bread machine pan, select the dough cycle.

Prepare a baking stone or sheet – spray with non-stick spray, sprinkle with cornmeal.

When dough is finished, remove from pan and stretch into a rectangle, lay on prepared pan. Brush the dough with butter, sprinkle with garlic salt. Top with cheeses. Set in a draft free location to rise for 45 minutes.

Meanwhile, place oven rack in lowest rack position; heat oven to 450ºF. Bake 12-15 minutes or until light golden brown.

Without the Machine:
In a cup or small bowl, sprinkle yeast over the surface of warm water. Let stand for 5 to 10 minutes to dissolve. In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 45 minutes.

Roasted Garlic Variation-Add 2 TB softened butter to the ingredients before starting the dough cycle. Add flour 1 TB at a time as needed if your dough is too sticky. Add several cloves of roasted garlic to the dough during the last kneading cycle (I use one head). After stretching out dough, brush with olive oil that garlic roasted in before topping with kosher salt and cheese.

Pizza variation-Lower oven temperature to 425. Add 2 TB of olive oil to the ingredients before starting the dough cycle. Increase salt to 2 tsp. Add flour if needed if your dough is too sticky during kneading cycles. Roll out on floured surface with rolling pin to fit large cookie sheet sprayed with non-stick cooking spray and sprinkled with cornmeal, or divide dough to make 2 smaller round pizzas. Bake at 425 for 15 minutes.

Thursday, December 18, 2008

Homemade Mac and Cheese

Homemade Mac and Cheese SUBMITTED BY: Judy PHOTO BY: Linda

"This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy it."


8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika

Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Wednesday, December 17, 2008

Chocolate Chip Cookies

Chocolate Chip Cookies

1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 t. vanilla
1 t. baking soda
2 t. salt
2 1/2 cups flour
1 cup milk chocolate chips

Cream together shortening, sugar and brown sugar. Add in eggs and vanilla, cream together. Add soda, salt and flour, stir until mixed. Add chocolate chips. Drop onto cookie sheet. Bake 350 10-12 minutes.

chicken pockets

Chicken Pockets

1 10 oz. can of chicken, (or 1 cup cooked chicken, diced)

1 8 oz. cream cheese

Garlic salt to taste

1 tube of jumbo biscuits uncooked

1 10 oz. can Cream of Chicken Soup

1 cup milk

Preheat oven to 350.

Pop the cream cheese (in a bowl) in the microwave for 30 seconds to soften. Add the chicken and garlic salt and mix together. Open the uncooked biscuit dough, fill with the mixture. Then pinch around the edges to close up. Place on a cookie sheet. Bake the filled biscuits at package’s suggested temperature and time. (About 350 for 11 to 15 minutes.)

Mix soup and milk in pan and heat thru. When the biscuits come out of the oven serve while hot, and pour over with warmed soup and serve.

Monday, December 15, 2008

grandma's noodles


"Homemade soup noodles."

1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
1/2 teaspoon baking powder (optional)

Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
Roll out dough, and let stand for 20 minutes.
Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
Drop into hot soup--cook for about 10 minutes.

chicken soup

Spaetzle and Chicken Soup SUBMITTED BY: CARLY819 PHOTO BY: CARLY819

"This recipe is from my grandma and I have loved it ever since I was a child. I could eat it EVERY day. The homemade noodles are simple, and you can use frozen chicken breast if you don't have time to use a whole chicken."

READY IN 2 Hrs 20 Min

1 (2 to 3 pound) whole chicken
2 (14.5 ounce) cans chicken broth
2 medium yellow onions, quartered
1 bunch celery with leaves, cut into pieces
1 (16 ounce) package baby carrots
salt and ground black pepper to taste
1/2 teaspoon garlic salt, or to taste

5 eggs
1/2 cup water
1 teaspoon salt
3 cups all-purpose flour
1/2 teaspoon parsley flakes

Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth.
When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots.
In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth.
Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.

Thursday, December 11, 2008

Homemade carmels

Here's the recipe:
1C. butter
1C. corn syrup
1pound. brown sugar
1can sweetened condensed milk

Put all into pan, boil (stirring constantly) for 12 minutes, pour into greased pan, let cool.

Saturday, December 6, 2008

Cheeseburger Soup

Cheeseburger Soup

1pound ground beef
1 onion chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes (5-6 medium potatoes)
1/4 cup all-purpose flour
2 cups cubed Velveeta
1 1/2 cups milk
1/4 cup sour cream

In a large pot, cook beef until brown and remove from pot. Add 1 T butter and stir in onion, basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 8-10 minutes. In small sauce pan melt the remainder of butter and stir in flour, cook until bubbly add to pot. Bring to a boil and reduce heat to simmer. Stir in cheese. Add the milk and cream, stirring until smooth. When cheese is melted, add sour cream and heat through. Do not boil.

Tuesday, December 2, 2008

mexican rice

Mexican Rice II SUBMITTED BY: Mommyto2 PHOTO BY: J. Casey

"This is a wonderful side dish for any Mexican dinner."


3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth
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Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Lara's notes: This is the easiest and best tasting Mexican rice. Its better than what you will find at Maria's Mexican Resturant. Everyone around the table loved it.

Monday, December 1, 2008

Cookie jar Ginger Snaps

Cookie jar Ginger Snaps

2c. flour
1Tbl. ground ginger
2tsp. baking soda
1tsp. cinnamon
1/2 tsp. salt
3/4 c. Crisco
1c. sugar
1 egg
1/4c. molasses

Sift together dry ingredients. (I never do that). In a mixer, beat Crisco and sugar for 2 min. add egg. add molasses and mix until combined. Add dry ingredients in two batches. Roll dough into small balls and roll in sugar. Place 2 inces apart on ungreased cookie sheet and bake @ 350 for 12-15 min. DO NOT OVERBAKE or they won't be chewy and yummy!

Beef Tacos

12 taco shells
1 pound ground beef
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
2 tbps ketcup
1/4 c water
shredded mexican blend cheese
shredded lettuce and sour cream

democrat-gazette newspaper

Lara's notes: AWESOME!!!!! I did make a couple of changes. I added about 1/4 cup of tomato sauce. I also add dried minced onions. I will never buy taco seasoning mixes again.

Playgroup Granola Bars


"My girlfriend brought these granola bars over for a playgroup one morning and ever since they've been a staple! My son requests them almost daily so I usually triple the recipe and make 2 trays so we have plenty on hand."


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Original recipe yield 24 granola bars

2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 teaspoon ground cinnamon
1 cup all-purpose flour
3/4 cup raisins (optional) ( I used about 1 cup of dried berry mix)
3/4 teaspoon salt
1/2 cup honey ( I used a little bit more honey about 3/4cup)
1 egg, beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Lara's notes: I add 1/2 cup of chocolate chips

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Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.