4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1/3 cup softened butter or vegetable shortening (I used margarine today)
Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.
2 cups all-purpose flour (plus more for rolling out the dough)
1 tsp salt
2 egg yolks, beaten
1 egg, beaten
1/3 cup water
1 tsp. vegetable oil
In a large bowl stir together the flour and the salt. Make a well in the center of the flour mixture. In a small bowl stir together egg yolks, whole egg, water, and oil. Add egg mixture to flour mixture; mix well.
Sprinkle a kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8 to 10 minutes total). Cover and let the dough rest for 10 minutes.
On a lightly floured surface, roll the dough to about 1/16 inch. Let stand, uncovered, for at least 20 minutes.
Lightly dust the dough with flour. Using a pizza cutter, cut the dough into strips. The original recipe recommends 1/4 inch wide and 2-3 inches long. I cut mine larger, because that’s how we like them. How you cut them depends on how you like your noodles. They will expand when cooked.
To serve immediately, cook until tender but still firm, with no doughiness in the middle. Drain.
To store cut noodles, let them dry about 1 hour or until completely dry. I turn them over so that both sides get exposed to the air. Place dry noodles in an airtight container or ziplock bag and refrigerate for up to 3 days. Or place in a freezer bag or freezer container and freeze for up to 8 months.
In a large pot, bring chicken stock, carrots, celery, crushed bay leaf, salt, and pepper to a boil over medium-high heat, then reduce heat to medium-low, cover, and let cook till carrots are softening, but still mostly firm (8-10 minutes).
Add the chicken and noodles, cover, and let cook, uncovered, until the noodles are completely cooked through (15 -20 minutes). Taste, and adjust salt and pepper if desired.
Serve immediately, or store in covered containers in the refrigerator for 2-3 days, or in the freezer 2-3 months.
1 cup butter softened, 1 1/2 cups sugar, 1/2 cup molasses, 2 eggs lightly beaten, 1/2 tsp. salt, 2 1/4 tsp. baking soda, 2 1/4 tsp ground ginger, 1 1/2 tsp. cloves, 1 1/2 tsp. cinnamon, 4 cups all purpose flour (I use whole wheat-fresh ground prairie gold) Mix all ingredients together. Roll dough into balls. Bake at 350 degrees for 10 min. Sprinkle tops of cookies with sugar while still warm.
2 teaspoons baking powder
1/2 cup sugar
1 stick unsalted butter, melted
1 egg, slightly beaten
3/4 cup whole milk
1 1/2 cups fresh blueberries
1/2 cup granulated brown sugar or white sugar
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
In a bowl, combine the flour, baking powder and sugar. In another bowl, combine butter, egg, and milk and mix well. Pour the wet ingredients into the flour mixture and with a spatula, stir until just combined. Do not beat or over mix; it’s okay if there are lumps in the batter. Gently fold the blueberries into the batter.
Spoon the batter into the muffin tray, filling each cup about 2/3 full. Bake for 10 minutes and remove from the oven. Sprinkle the tops of the muffins with the granulated brown or white sugar and return the muffins to the oven to bake for an additional 10 to 15 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for about 10 minutes in the pan before turning the muffins out.
I got this recipe from Vicki and they are delicious!!
1/2 cup oil, 1 and 1/2 cups sugar, 1/2 cup cocoa powder, 1 tsp salt, 1/2 cup walnuts-chopped, 2 tsp. vanilla, 2 cups all purpose flour (I used whole wheat flour) 1 and 1/2 tsp baking soda and 2 cups shredded zucchini. Mix everything together except zucchini and nuts. Fold in zucchini and nuts. Bake at 350 degrees unitl done. Approximately 30 min. 9 X 9 pan makes thick brownies 9 X 13 pan makes thinner.
1 cup warm water, 3 1/4 cups all purpose flour, 4 tbsp. sugar, 1 tsp. salt and 1 1/2 tsp. yeast. Put into bread machine and set on dough cycle. When cycle is finished, take out on floured surface, flatten dough and roll into a long roll. Pinch ends and let rise for about l hr. I put mine in my oven and turn the oven light on. Then bake at 350 degrees for 15 min.
2 Tablespoons (additional) Lard Or Vegetable Shortening
1 cup Hot Water
Combine flour, baking powder and salt in a large wooden bowl. Stir together.
Add spoonfuls of lard or shortening (use 1/2 cup PLUS 2 tablespoons), then use a pastry cutter to combine the ingredients. Cut mixture until it resembles coarse crumbs.
Slowly pour in hot water, stirring to bring mixture together. Lightly knead dough 30 to 40 times, or until it becomes a cohesive ball of dough and is less sticky. Cover with a tea towel and allow dough to rest for at least an hour.
Roll into ping pong size balls, place on a tray, cover with a tea towel, and allow to rest for another 20 to 30 minutes.
When you’re ready to make the tortillas, head a dark or cast iron griddle to medium/medium-high heat. One by one, roll out balls of dough until very, very thin. Throw tortillas (one by one) onto the griddle. Cook on each side for 20 to 30 seconds, removing while tortillas are still soft but slightly brown in spots. Remove and stack tortillas, and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in a container. To warm, nuke tortillas in the microwave, or wrap in foil and warm in the oven.
* Make sure the water you pour in is very warm.
* Allow the dough to rest, both after kneading and after forming into balls.
* Roll out very thin.
* Get the heat right on your stove: Too hot, and the tortilla will burn in spots. Not hot enough, and the tortilla will begin to crisp before you can get it to brown. I get my stove between medium and medium high heat; that seems to do the trick.
* Use a dark griddle or cast iron skillet to brown the tortillas.
* Cook just long enough to lightly brown the tortilla in spots; don’t cook too long or tortillas will crisp. You want them to be soft and pliable when you serve them.
* Finally: Have fun! And enjoy them. They’re absolutely scrumptious.
It seems I have so much to share with you all. Our church has a fellowship breakfast once a year at Smartview Park on the Blue Ridge Parkway. Sunday was a beautiful morning for eating outside. Saturday we were wondering if we would get to have it or not. We had lots of fog but Sunday morning was bright and beautiful. I took sausage gravy, biscuits, fresh churned butter, and scrambled eggs-fresh from our hens. God is so good!
Jess and the boys came up Saturday morning to spend the weekend. David was at a conference in Georgia all day Saturday. He came to our house after the conference. He got here about 1:00 A.M. Jessica’s friend Leah came over on Saturday to visit with her. Our house had lots of action-five children all together chasing after kittens. They all had lots of fun. We made peach ice cream Saturday evening. It was VERY good but I am partial to peach ice cream. I got the recipe from Allrecipes.com
2 1/2 pounds fresh peaches – peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Mix all ingredients together and put into ice cream maker.
Yesterday I made homemade tomato soup from our tomatoes. I got this recipe from allrecipes.com also.
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.
I did do a few things different. I used about 1/4 tsp celery salt instead of regular salt and I only used 1/2 tsp sugar. I made enough of this to can 5 pts. According to the Ball canning book, you process this for 20 min. on 10 lb pressure. I ended up putting mine in the freezer as I was pushed for time.
Okay, one more recipe. I told you all I had a lot to share. That’s what happens when I don’t make a post for several days. Anyway, today I made a peach simple syrup. I had a few peaches left and wondered what I could do with them. Something easy. I cut the peaches into chunks. Enough to make l cup chopped peaches. I then brought to a boil 1 cup sugar and 1 cup water. Pour the boiling water over the peaches and let sit. I let mine sit all day. Strain the mixture and you have a great tasting peach simple syrup. Then I put about 3 tbsp. peach simple syrup into an 8 oz glass. I then added ice and sparkling water. I would have used club soda but I was out of it. I got this idea from http://theblessedhearth.blogspot.com/. She did something similar with ginger. I think I might even try mixing the peach and the ginger syrup together. I might try adding this to tea as I really like peach tea. Well, I’ve bored you all enough with all these recipes. Enjoy your day and God bless.
Well, the snow did come yesterday-about 4″. So no family coming today. Hopefully, Dave, Jess and the boys will get to come about the middle of the week. I’m not sure when Chuck will come. The girls are excited today. There is enough snow to make snow cream, which is a favorite around here. There probably will be some sledding today too. The winds are supposed to start later today so we’ll just have to see how everything goes. The cows don’t seem to mind the snow at all.
I took these pictures from our dining room window. Later today, we will be going down to the barn to get milk. I will try to take more pictures then.
Hubby completely surprised me yesterday morning. We very seldom get each other gifts at Christmas but this year he got me this wonderful mixer. He even braved Wal-Mart on Christmas Eve to get it for me. Complete surprise! I got up yesterday morning, went to turn the coffee pot on and there it was. I squealed out loud and he just smiled that beautiful smile of his that always says “I love you”. He said with all the cooking and baking I do, he thought it would come in handy. Well, it certainly will. I made a batch of banana nut muffins in it this morning. I used a different recipe than I normally use and I think I like it much better. The recipe is:
1 1/2 cups all purpose flour (I used whole wheat), 2/3 cup sugar, 1 tsp baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/3 cup applesauce, 2 eggs, 1/4 cup sour cream, 1 tsp. vanilla, 1/2 tsp cinnamon, 1/4 tsp. allspice, 2/3 cup mashed bananas, 1/3 cup chopped walnuts. Combine all ingredients. Pour into muffin tin. Bake at 400 degrees for 20-25 min. I used my large muffin tin and got 6 muffins. Very good.
No church today because of the snow. I sure am glad we got to go Friday night to the candlelight service. Enjoy your day and God bless.
Tired of buying this out of the store? Well, today Jess and I came across a recipe to make our own. We found it in our Mennonite cookbook. I needed to make sausage balls for our thanksgiving meal and of course my store bought bisquick mix was out of date. I will be making this mix today but I felt confident enough in Mrs. Shank’s recipe to post it without trying it first. I very seldom do that but every recipe I have tried from this cookbook has been excellent. I feel confident this one will be also. The recipe is:
8 cups all purpose flour, 1/3 cup baking powder, 2 tsp. cream of tartar, 3 tbsp sugar, 1 tbsp salt, 1 1/2 cups dry milk powder. Mix together thoroughly. 2 cups vegetable shortening. Cut in until mixture is fine uniform crumbs. Store in airtight container in cool dry place. Yield 13 cups mix which makes 45-50 biscuits. To make biscuits, blend together 3 1/2 cups mix and 2/3 cup water. Stir just until liquid is mixed into the dough. Form into a ball and knead slightly. Pat or roll out to 1/2″ thickness. Cut with biscuit cutter. Place on greased baking sheet and bake at 375 degrees for 12-15 min. Makes 12 large biscuits.
Temperatures are nice here today but the clouds are moving in. I have clothes on the line, hoping they will dry. Yesterday was a beautiful day with lots of sunshine. I certainly am enjoying these warm temperatures. I was looking on our calendar. Last year on Dec. 5th we had our first snow and it snowed all winter. It was a beautiful but hard winter. I wonder what the Lord has in mind for this winter.