1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.
In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.
Pour sauce over enchiladas and let stand 45 minutes ..
Don’t rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough
Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Combine yeast and warm water. Stir until dissolved. Add remaining ingredients and mix well. Let rest 5 min. Roll out to size and shape you need. This recipe is the perfect amount of crust for one reg. size cookie sheet. Add pizza sauce and whatever toppings you choose. Bake at 450 degrees for 15 min or until golden brown.
This has been a busy week for us. On Friday, the girls and I cut some mint to try a new recipe.
We wanted to make mint syrup. One cup water, one cup mint and one cup sugar. Bring it to a boil, reduce heat slightly, let simmer for 10 min. Turn off heat and let it cool to room temperature.
For a half gal of tea, we used 1 cup mint syrup and then filled up the half gallon with water. It is absolutely delicious!! I have been making mint tea for years and I definitely think this is the best.
After making the mint syrup, we all worked in the garden. We had to take down the old fence we had put up last year to keep the chickens out, pulled up the stakes and the tomato fence. Then we got the tiller out and started getting it tilled. We had high hopes of getting the plants in the ground but the rain was faster than we were. Oh well, hopefully tomorrow (or the next day). We have had rain all weekend.
Yesterday, we went to the Greensboro Science Center with Dave, Jess and kids. We had a great time!
So much to see and do!
Well, that’s about it for now. We will be starting revival at church tonight so I guess I better be getting my crew ready to leave. I hope you all have a great evening and God bless.
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.
Cut a 4- to 5-lb. pumpkin in half with a large knife. Scoop out seeds and stringy fiber. Save seeds for roasting, if desired. Cut pumpkin into 1-1/2-inch cubes. Place pumpkin in large saucepan. Add water to 1-inch depth. Bring to boil; cover. Reduce heat and simmer 25 to 30 min. or until pumpkin is fork-tender. Drain well; cool just until pumpkin is easy to handle. Remove peel. Mash with potato masher for a chunky mixture. For a smoother consistency, process pumpkin in a food processor. Drain mashed pumpkin in sieve for about 20 min. to remove excess liquid. Store in refrigerator up to 5 days. Cooked pumpkin can also be frozen up to 6 months in resealable freezer-weight plastic bags.
Mashed, cooked fresh pumpkin might have a higher moisture content than canned pumpkin purée. For best results, do not substitute canned pumpkin purée in recipes calling for homemade mashed cooked pumpkin. (I used canned pumkin and it worked just fine)
1 cup water-room temperature. I put use regular tap water heated in microwave for 20 sec. 1 egg beaten. 1/4 cup butter-cut into cubes, 3 1/4 cups bread flour (I use 1 cup fresh ground wheat flour and 2 1/4 cups bread flour), 4 tbsp sugar, 3 tbsp powdered milk, 1 tsp salt, and 1 1/2 tsp yeast placed in the center of the pan. Set bread machine on dough cycle.
When cycle is finished, turn dough out on floured surface. Knead slightly, just enough to punch down dough. Choose now what you want to make with your dough. If making dinner rolls or hamburger buns, shape small sections of dough into round shapes. This will make about 15 rolls depending on how large or small you make them. Place rolls on cookie sheet, spray tops with oil spray. Let rise 1 hr. Bake at 400 for 12 min. Remove from oven. Brush tops generously with melted butter. Enjoy!!
We had so much fun yesterday making candy. When we got to Vicki’s, she had already made sugar cookies for the kids to decorate. They loved it. After lunch, we made oreo truffles, then peanut butter balls and last we dipped oreo cookies in white chocolate. It was such a fun day. The recipe I use to make the peanut butter balls is:
1 stick butter-softened, 1 lb powdered sugar. Mix these together. Then add 2 cups creamy peanut butter. Mix everything together. You will need to add about 1/4 cup water to this. Just add a little at a time until it is a little creamy. Be careful not to add too much water. Form into balls. In a double boiler, put 2 cups chocolate chips and 1/4 block parafin wax. Heat until chocolate is creamy. Dip peanut butter balls into chocolate. Place on wax papered cookie sheet. Refrigerate and enjoy. These are much better after they chill. I want to make Martha Washington balls next. I think they are my favorite.
Time for us to leave for piano practice. Enjoy your day and God bless.