Flour Mixture – Merry Heart Crafts

I got this recipe from http://homejoys.blogspot.com/2013/05/rhubarb-upside-down-cake.html

2 cups fresh rhubarb (approx. 3/4 lb.)

1 cup brown sugar

2 tablespoon butter

Batter:

1/4 cup butter

1 cup sugar

1 egg

2 cups flour

2 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup milk

1 teaspoon vanilla

Choose fresh, crisp rhubarb. Chop rhubarb into 1/4-1/2″ pieces. Melt butter in a medium-size skillet over low heat. Add brown sugar and diced rhubarb. Continue to fry for 2 more minutes. Remove from heat and set aside. If you are not using a cast iron skillet remove the rhubarb from the pan to a small baking pan.

Batter: In a small mixing bowl cream together butter and sugar. Add egg and vanilla, mix until incorporated. Combine flour, salt, and baking powder. Add flour mixture and milk to batter and mix until combined. Pour batter over the rhubarb. Bake at 375 degrees for 40 minutes. Remove from oven, and run a knife along the edges to loosen cake. Turn upside down onto a plate. Serve hot or cold with milk or cream if desired.

BEST EVER LIGHT AND FLUFFY DINNER ROLLS

4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
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.

Egg Noodles

Printed from Pennies & Pancakes

~ adapted from Better Homes and Gardens

*Makes about 1 pound of dry noodles

INGREDIENTS

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

DIRECTIONS

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.

Favorite Chicken Noodle Soup

Printed from Pennies & Pancakes

*Makes 6 servings (about 12 cups)

INGREDIENTS

8 cups chicken stock (or chicken broth)

1 cup cooked chicken, chopped

3 large carrots, peeled and chopped

1 large celery stalk, finely chopped

1 1/2 cups homemade egg noodles (or 2 cups store-bought)

1 dried bay leaf, crushed (opt.)

1/2 tsp. salt

1/8 tsp. pepper

DIRECTIONS

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.

Blueberry Muffins

Recipe courtesy of Paula Deen

2 cups all-purpose flour (I used whole wheat)

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

Directions

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; its 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.

Tag: Flour Mixture

Rhubarb Upside Down Cake

Dinner Rolls

Chicken Noodle Soup with Homemade Egg Noodles