tag:blogger.com,1999:blog-33889485673113197992024-03-12T17:27:53.049-07:00Clip & CookLearning to Spend Less and Eat BetterLaura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-3388948567311319799.post-72861998040812627172011-03-16T10:04:00.001-07:002011-03-16T10:04:57.336-07:00Quick Vanilla Buttercream Frosting<div style="font-family: Verdana,sans-serif;"><b><span>Quick Vanilla Buttercream Frosting</span></b></div><div style="font-family: Verdana,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;"><a target="_blank" href="http://www.melskitchencafe.com/2011/01/vanilla-buttermilk-cupcakes-and-fantastic-easy-buttercream-frosting.html"><span>from melskitchencafe.com</span></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><span></span></div><div><span><br /></span></div><div><span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>*Makes about 4 cups of frosting</span></span></div><div style="font-family: Verdana,sans-serif;"><br /></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>½ cup (1 stick, 8 tablespoons) butter, softened to room temperature</span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>3 ounces cream cheese, softened to room temperature</span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>16 ounces powdered sugar (about 3 ½ cups)</span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>¼ cup heavy cream</span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>1 teaspoon pure vanilla extract</span></span></div><div style="font-family: Verdana,sans-serif;"><br /></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span></span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.</span></span></div><div style="font-family: Verdana,sans-serif;"><br /></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>For a chocolate butter cream you can add 4 oz of melted chocolate or 1/2 C. of cocoa. </span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span> </span></span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span>Enjoy!</span></span></div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-84115573831910260442011-03-14T13:48:00.000-07:002011-03-14T13:49:49.478-07:00Homemade Wheat Thins Style Crackers<div id="h2title"><h2>Homemade Wheat Thins Style Crackers</h2></div> <div class="typepage "><div class="node"> http://www.tammysrecipes.com<br /><div class="content"><div class="field field-type-text field-field-recipe-name"><div class="field-items"><div class="field-item odd">Homemade Wheat Thins Style Crackers</div></div></div><div class="field field-type-image field-field-picture"><div class="field-label"><br /></div><div class="field-items"><div class="field-item odd"><img src="http://www.tammysrecipes.com/files/wheatthinstylecrackersban.jpg" alt="Homemade Wheat Thins Style Crackers" title="Homemade Wheat Thins Style Crackers" class="imagefield imagefield-field_picture" height="125" width="450" /></div></div></div><div class="field field-type-text field-field-description"><div class="field-label">Description: </div><div class="field-items"><div class="field-item odd"><p>Easy homemade whole wheat crackers that taste remarkably similar to Wheat Thins! Thin, crunchy, and salty -- you will love these crackers!</p> </div></div></div><div class="field field-type-text field-field-yield"><div class="field-label">Yield: </div><div class="field-items"><div class="field-item odd"><p>About 8 ounces of crackers</p> </div></div></div><div class="field field-type-text field-field-ingredients"><div class="field-label">Ingredients: </div><div class="field-items"><div class="field-item odd"><p>1 1/4 cups whole wheat flour<br />1/2 teaspoon salt<br />1 1/2 tablespoons sugar<br />1/4 teaspoon paprika<br />4 tablespoons (1/2 stick) cold butter, sliced<br />1/4 cup water<br />1/4 teaspoon vanilla<br />Salt, for topping</p> </div></div></div><div class="field field-type-text field-field-instructions"><div class="field-label">Instructions: </div><div class="field-items"><div class="field-item odd"><p>1. Combine flour, 1/2 teaspoon salt, sugar, and paprika in a medium bowl. Cut in butter with a fork or pastry blender, until small crumbs form. Or, combine the dry ingredients and butter in a food processor bowl and pulse until crumbly.</p> <p>2. Make a well in the center, and add the water and vanilla. Stir to mix, then use clean hands to knead a few times, just enough to form a ball of dough. (Add just a tad more water, only if needed.) Divide dough into two pieces and cover with a clean towel.</p> <p>3. Lightly grease two 11x15-inch baking sheets* and sprinkle lightly with salt. Preheat oven to 400 degrees.</p> <p>4. On a lightly floured counter, roll each piece of dough into a thin rectangle approximately 11x15 inches. (Be sure to lightly flour the dough as you roll, so it doesn't stick to the counter!) </p> <p>5. Transfer the sheet of dough to the baking sheet. Use a pizza cutter or sharp knife to cut dough into squares. Trim edges if desired. Sprinkle tops with salt.</p> <p>6. Bake at 400 degrees for 5-10 minutes, until crisp and lightly browned. Crackers will become more crispy as they cool, so don't over-bake! (Remove edge crackers that are getting too dark if the middle crackers aren't quite done yet, and continue baking.)</p> <p>7. Remove baked crackers from sheets and cool on a wire rack. Serve warm or cool, plain or with dips or and store leftover crackers in a sealed bag or container.</p> <div style="text-align: center;"> <p><img src="http://www.tammysrecipes.com/files/wheatthinstylecrackers425.jpg" alt="Rolled out cracker dough" height="319" width="425" /><br /><em>Roll out the dough to fit your baking sheet, place on the sheet, and then cut with a pizza cutter into squares</em></p> <p><img src="http://www.tammysrecipes.com/files/wheatthinstylecrackers425a.jpg" alt="Homemade Wheat Thins Style crackers" height="319" width="425" /></p> <p><img src="http://www.tammysrecipes.com/files/wheatthinstylecrackers425b.jpg" alt="Homemade Wheat Thins Style crackers" height="319" width="425" /></p> </div> </div></div></div><div class="field field-type-text field-field-additional-notes"><div class="field-label">Additional Notes: </div><div class="field-items"><div class="field-item odd"><p>*I used stainless steel, but you can use whatever you have. Other options include lining the sheet with parchment paper or a silicone baking mat, or using a baking stone (increase baking time if using a baking stone).</p> <p>Original recipe ingredients from <a title="King Arthur Flour Whole Grain Baking cook book" href="http://www.amazon.com/gp/product/0881507199/ref=as_li_ss_tl?ie=UTF8&tag=tamsrec-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0881507199" target="_blank">King Arthur Flour Whole Grain Baking cook book</a>. Instructions and photos are my own.</p> <div style="text-align: center;"> <p><img src="http://www.tammysrecipes.com/files/wheatthinstylecrackers425d.jpg" alt="The un-trimmed edges, a perfect snack" height="319" width="425" /><br /><em>I don't trim the edges before baking, so we snack on these first! :)</em></p> </div> </div></div></div><div class="field field-type-text field-field-preparation-time"><div class="field-label">Preparation Time: </div><div class="field-items"><div class="field-item odd"><p>15-20 minutes</p> </div></div></div><div class="field field-type-text field-field-cooking-time"><div class="field-label">Cooking Time: </div><div class="field-items"><div class="field-item odd"><p>5-10 minutes</p> </div></div></div><div class="field field-type-text field-field-tammys-review"><div class="field-label">Tammy's Review: </div><div class="field-items"><div class="field-item odd"><p>These crackers are very good! They taste quite similar to Wheat Thins. </p> <p>I think these crackers are fairly easy to make. When you consider the high price of a box of "real" Wheat Thins, these crackers are well worth the time!</p> <p>Yes, it's a small chunk of time. I estimate 15-20 minutes to make the crackers, and then 5-10 minutes to bake. And then there's the clean-up. But the kids can help make these, and have a great deal of fun with it, too! </p> <p>And, the amount of work involved can be reduced if you use a food processor to blend the butter into the flour.</p></div></div></div></div></div></div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-36579207044084363532011-03-08T11:22:00.000-08:002011-03-08T11:23:19.513-08:00Macaroni and Cheese<p><span style="font-size: 130%; color: rgb(102, 0, 0);">UltimateComfortFood Macaroni and Cheese</span></p><p>texasnorth.wordpress.com<br /><span style="color: rgb(51, 51, 51);">2 cups shredded cheese</span><span style="font-size: 85%; color: rgb(102, 102, 102);">…throw some sharp cheddar in there so it’s not too bland</span><br /><span style="color: rgb(51, 51, 51);">1 egg</span><span style="font-size: 85%; color: rgb(102, 102, 102);">…preferably from my chickens…I’m being over run with eggs here</span><br /><span style="color: rgb(51, 51, 51);">1 cup sour cream</span><br /><span style="color: rgb(51, 51, 51);">2 cups small curd cottage cheese</span><span style="font-size: 85%; color: rgb(102, 102, 102);">…never use large curd for anything…it’s gross<br /></span><span style="color: rgb(51, 51, 51);">garlic</span><span style="font-size: 85%; color: rgb(102, 102, 102);">…as much as your rommates or husband will allow you to put in</span><br /><span style="color: rgb(51, 51, 51);">salt and pepper to taste</span><br /><span style="color: rgb(51, 51, 51);">8 ounces of pasta</span><span style="font-size: 85%; color: rgb(102, 102, 102);">…I prefer rigatoni, as it holds the cheese in there so well…mmmmm</span><br /><span style="color: rgb(51, 51, 51);"></span><br /><span style="color: rgb(51, 51, 51);">preheat oven to 350</span><br /><span style="color: rgb(51, 51, 51);">cook pasta according to package</span><br /><span style="color: rgb(51, 51, 51);">mix together: sour cream, cottage cheese, egg, garlic, salt and pepper </span><br /><span style="color: rgb(51, 51, 51);">add cheese, mix</span><br /><span style="color: rgb(51, 51, 51);">add cooked pasta, mix super well</span><br /><span style="color: rgb(51, 51, 51);">pour into a 2-quart baking dish</span><br /><span style="color: rgb(51, 51, 51);">bake at 350 for 30 minutes</span></p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-38649510364845680632011-03-07T08:50:00.000-08:002011-03-07T08:51:35.118-08:00BIG and CHEWY Chocolate chip CookiesBIG and CHEWY Chocolate chip Cookies<br /><br />http://www.confessionsofacookbookqueen.com<br /><span style="font-size: large;"><b>INGREDIENTS</b></span><br /><br /><span style="font-size: large;"><b>3 1/2 cups all purpose flour</b></span><br /><span style="font-size: large;"><b>3/4 teaspoon baking soda</b></span><br /><span style="font-size: large;"><b>1/2 teaspoon salt</b></span><br /><span style="font-size: large;"><b>16 tablespoons (2 sticks) unsalted butter, melted and cooled</b></span><br /><span style="font-size: large;"><b>1 1/4 cups packed light brown sugar</b></span><br /><span style="font-size: large;"><b>1/2 cup granulated sugar</b></span><br /><span style="font-size: large;"><b>2 large eggs</b></span><br /><span style="font-size: large;"><b>2 large egg yolks</b></span><br /><span style="font-size: large;"><b>1 tablespoon vanilla extract</b></span><br /><span style="font-size: large;"><b>1 (12 oz) bag semisweet chocolate chips</b></span><br /><span style="font-size: large;"><b><br /></b></span><br /><span style="font-size: large;"><b>Heat oven to 325. Whisk the flour, baking soda and salt together in a large bowl and set aside.</b></span><br /><span style="font-size: large;"><b><br /></b></span><br /><span style="font-size: large;"><b>Beat the butter and sugars in a large bowl using an electric mixer on medium speed until combined, about 1 to 2 minutes. Beat in the eggs, egg yolks, and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed.</b></span><br /><span style="font-size: large;"><b><br /></b></span><br /><span style="font-size: large;"><b>Reduce the mixer to low speed and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips until incorporated.</b></span><br /><span style="font-size: large;"><b><br /></b></span><br /><span style="font-size: large;"><b>Working with 1/4 cup of dough at a time, roll the dough into balls and lay on parchment paper (I didn't have any and just sprayed sheets with Pam) lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden but the centers are still soft and puffy, about 17 to 20 minutes.</b></span><br /><span style="font-size: large;"><b><br /></b></span><br /><span style="font-size: large;"><b>Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.</b></span>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-19926562091609623892011-03-06T19:50:00.000-08:002011-03-06T19:51:24.725-08:00Outrageous Brownies<h1 class="fn">Outrageous Brownies</h1>foodnetwork.com<br /><br /> <p class="author"><a href="http://www.foodnetwork.com/ina-garten/index.html" title="Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.">Copyright 1999, The Barefoot Contessa Cookbook This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.</a></p><h2>Ingredients</h2> <span style="display: none;" class="nocoupons">nocoupons</span><ul><li class="ingredient">1 pound unsalted butter</li><li class="ingredient">1 pound plus 12 ounces semisweet chocolate chips</li><li class="ingredient">6 ounces unsweetened chocolate</li><li class="ingredient">6 extra-large eggs</li><li class="ingredient">3 tablespoons instant coffee granules</li><li class="ingredient">2 tablespoons pure vanilla extract</li><li class="ingredient">2 1/4 cups sugar</li><li class="ingredient">1 1/4 cups all-purpose flour</li><li class="ingredient">1 tablespoon baking powder</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">3 cups chopped walnuts</li></ul> <h2>Directions</h2> <div class="instructions"> <p> Preheat oven to 350 degrees F.</p> <p>Butter and flour a 12 x 18 x 1-inch baking sheet.</p> <p>Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.</p> <p>In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.</p> <p>Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. </p> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-19725432673524782722011-03-04T08:54:00.000-08:002011-03-04T08:55:59.607-08:00Buttercream Icing<div style="height: 0px; width: 0px; overflow: hidden;"> <div id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_divModal" class="modal modal-recipe-photos"> <h1 class="modal-header"> Recipe Photos</h1> <div class="modal-content modal-dialog-v1"> <div style="position: relative;"> <div> <img class="recipe-photo" id="imgPhotoImage" alt="" height="250" width="250" /> <div class="right-column"> <div id="jqDescription" style="overflow: auto; width: 225px; margin-left: 7px; margin-right: 7px;"> <p> <b><span id="jqPhotoTitleSpan"> </span></b> </p> <p> <span id="jqPhotoCaptionSpan"> </span> </p> <p> Posted: <span id="jqPhotoDateSpan"> </span> </p> </div> <div class="rounded-box" id="jqPhotographerBadgeDiv" style="position: absolute; bottom: 0px;"> <div class="top-left"> </div> <div class="top-right"> </div> <div class="bot-left"> </div> <div class="bot-right"> </div> <div class="photographer-info"> <img alt="" id="jqPhotographerThumbnailImage" class="userphoto" height="50" width="50" /> <p class="phototitle-modal" style="padding-top: 0pt;" id="jqPhotographerLabel"> Photographer:</p> <p class="characterwrap photographer-modal"> <span class="photo-level-modal" id="jqSupportingMemberIconSpan"> <a href="http://allrecipes.com/SupportingMembership/Info.aspx?ect=21" id="jqPhotographerStarLink"><img class="jqPhotographerStarSMIconImage" title="Supporting Member" src="http://images.media-allrecipes.com/global/profile/bling/supporting_icon_10x10.gif" alt="Supporting Member" style="height: 10px; width: 10px; border-width: 0px;" /></a> </span> </p> <p class="photo-links-modal" id="jqPhotoLinks"> <span id="jqPhotographerProfileSpan">Profile</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerProfileLink">Profile</a> | <span id="jqPhotographerNoRecipesSpan">Recipes</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerRecipesLink">Recipes</a> | <a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerPhotosLink">Photos</a></p> <p class="photo-level-modal" style="white-space: normal;" id="jqCookingLevel"> <b>Cooking Level:</b> Intermediate</p> <p class="home-town-modal" style="white-space: normal;"> <b id="jqHomeTownLabel">Home Town:</b> <span id="jqPhotographerHomeTownCitySpan">City</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerHomeTownCityLink">City</a>, <span id="jqPhotographerHomeTownStateSpan"> State</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerHomeTownStateLink">State</a>, <span id="jqPhotographerHomeTownCountrySpan">Country</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerHomeTownCountryLink"> Country</a> </p> <p class="living-in-modal" style="white-space: normal;" id="jqLivingIn"> <b>Living In:</b> <span id="jqPhotographerLivingInCitySpan">City</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerLivingInCityLink">City</a>, <span id="jqPhotographerLivingInStateSpan"> State</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerLivingInStateLink">State</a>, <span id="jqPhotographerLivingInCountrySpan">Country</span><a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqPhotographerLivingInCountryLink"> Country</a> </p> </div> </div> </div> </div> <div class="viewall" id="jqViewAllDiv"> | <a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" id="jqViewAllLink">View All »</a></div> <div class="photo-scroll-buttons"> <a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" class="exempt left-arrow" id="lnkPreviousPhoto">left</a> <div class="photo-count"> <span id="spnPageNumber">1</span> of <span id="spnPageCount">15</span></div> <a href="http://allrecipes.com/Recipe/Buttercream-Icing/Detail.aspx#" class="exempt right-arrow" id="lnkNextPhoto">right</a> </div> </div> <div id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_buttonContainerDiv" class="modal-textbuttons"> </div> <div class="modal-buttons-clear"> </div> </div> <div class="modal-foot"> </div> <div class="modal-close-button"> <a id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_btnClose" class="close-modal unsavedExempt "> </a> </div> </div> </div> <div class="rec-title_submitterdiv"> <h1 id="itemTitle" class="plaincharacterwrap fn"> <span class="itemreviewed">Buttercream Icing</span> </h1> <div id="ctl00_CenterColumnPlaceHolder_recipe_divSubmitter" class="author-info rounded-box"> <div class="top-left"> </div> <div class="top-right"> </div> <div class="bot-left"> </div> <div class="bot-right"> </div><br /></div></div><div class="servings-form" style="width: 300px; height: 62px;"><a id="ctl00_CenterColumnPlaceHolder_recipe_lnkCalculate" class="calculate-servings arlb_jq btn"><span></span></a> http://allrecipes.com<br /><span class="yieldform">Original Recipe Yield</span> <span class="yield yieldform">2 -1/2 cups</span> <div style="clear: left;"> </div> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 1/2 cup shortening</li><li class="plaincharacterwrap"> 1/2 cup butter, softened</li><li class="plaincharacterwrap"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap"> 4 cups confectioners' sugar</li><li class="plaincharacterwrap"> 2 tablespoons milk</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate. </span></li></ol> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-79851044911766595702011-03-04T05:20:00.000-08:002011-03-04T05:21:30.136-08:00Soft Butter Spread<div id="h2title"><h2>Soft Butter Spread</h2>http://www.tammysrecipes.com/soft_butter_spread<br /><br /></div><br /><div class="field field-type-image field-field-picture"><div class="field-items"><div class="field-item odd"><img src="http://www.tammysrecipes.com/files/softbutterspreadban.jpg" alt="softbutterspreadban.jpg" title="softbutterspreadban.jpg" class="imagefield imagefield-field_picture" height="125" width="450" /></div></div></div><div class="field field-type-text field-field-description"><div class="field-label">Description: </div><div class="field-items"><div class="field-item odd"><p>A fluffy butter mixture that's easily spreadable</p> </div></div></div><div class="field field-type-text field-field-yield"><div class="field-label">Yield: </div><div class="field-items"><div class="field-item odd"><p>2 cups</p> </div></div></div><div class="field field-type-text field-field-ingredients"><div class="field-label">Ingredients: </div><div class="field-items"><div class="field-item odd"><p>1 cup (2 sticks) butter, at room temperature<br />1/2 cup canola oil<br />1/2 cup water, at room temperature</p> </div></div></div><div class="field field-type-text field-field-instructions"><div class="field-label">Instructions: </div><div class="field-items"><div class="field-item odd"><p>1. Using an electric mixer, blend butter on HI until fluffy.</p> <p>2. Continue mixing, and slowly add oil. Continue mixing and slowly add water. Mixture will turn white and be very light and fluffy!</p> <p>3. Chill until set. (See additional notes.)</p> <div style="text-align: center;"><img title="Soft butter spread on pancakes... one of many great ways to use this soft butter spread!" src="http://www.tammysrecipes.com/files/softbutterspread400.jpg" alt="Soft butter spread on pancakes... one of many great ways to use this soft butter spread!" height="300" width="400" border="0" /></div> <div style="text-align: center;">Soft Butter Spread on pancakes...<br />One of many great ways to use this butter spread!</div> <div style="text-align: center;"><img src="http://www.tammysrecipes.com/files/softbutterspread425a.jpg" alt="Soft butter spread" height="319" width="425" /></div> <div style="text-align: center;"><img src="http://www.tammysrecipes.com/files/softbutterspread425.jpg" alt="Soft butter spread" height="319" width="425" /></div> </div></div></div><div class="field field-type-text field-field-additional-notes"><div class="field-label">Additional Notes: </div><div class="field-items"><div class="field-item odd"><p>*This mixture may be stored in the refrigerator or at room temperature. At room temperature, it is very soft and fluffy. From the fridge, it is still spreadable, and softens or melts quickly.</p> <p>This spread is great for toast, bagels, bread, pancakes, or grilled cheese sandwiches. In fact, I thought the grilled cheese sandwiches were extra crispy when I used this spread instead of plain butter!</p> <p>We have tried adding salt to this recipe, which makes it taste even better (I love salt) but can make the water separate after being stored in the fridge a while.</p> </div></div></div><div class="field field-type-text field-field-preparation-time"><div class="field-label">Preparation Time: </div><div class="field-items"><div class="field-item odd"><p>5 minutes</p> </div></div></div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-51855163667477590962011-03-03T07:03:00.001-08:002011-03-03T07:03:50.493-08:00English MuffinsEnglish Muffins<br /><br />http://growingupgabel.blogspot.com<br /><br />I've never been a big fan of English muffins. I went through a phase in my early 20s where I ate them instead of bagels (less calories, I think), but I didn't like it. My husband, however, loves English muffins. I am happy to buy them for him, but they are expensive and it's hard to find an organic version. I looked in to making them, but every recipe I saw called for English muffin rings and I just didn't see the point in buying something I could only use for one thing (well, I could use them for hamburger buns, too).<br /><br />I was pretty excited when I found this recipe -- no rings and basic ingredients. English muffins are "baked" on the stove top in a frying pan or skillet. They are super simple to make, but they take some time so don't start them if you are in a hurry. They taste absolutely nothing like the store bought brand. They are much better!<br /><br />English Muffins<br />1 3/4 cup warmed milk<br />2 teaspoons yeast<br />3 Tablespoons butter<br />2 Tablespoons sugar<br />1 1/4 teaspoon salt<br />1 teaspoon baking powder<br />1 egg<br />4-4 1/4 cups flour (white, whole wheat or any combination thereof)<br />Corn meal<br /><br />Put milk, yest, sugar and butter in the bowl of a stand mixer. Allow butter to mostly melt. Add rest of ingredients. Mix until well combined. Remove bowl from stand mixer and fold dough over a few times while in the bowl. The dough will be sticky so you may need to use a tad of flour. Either grease bowl of stand mixer or lightly grease another bowl and allow dough to rise in a warm place for about an hour.<br /><br />Punch down dough. Roll dough in to a rectangle on surface lightly dusted with corn meal. Using a 3" round cookie cutter, cut out dough. Re-roll and re-cut as needed until all the dough is used up. Place cut dough on cookie sheets and cover with a wet towel. Allow to rest for 20 minutes.<br /><br />Warm a large pan (with a top) over low heat on stove top. Sprinkle pan with corn meal. Cook muffins for 6-7 minutes on each side, covered. Be gentle when turning so as not to deflate the muffins too much. Cool on a rack. These are freezable!Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-75565324489931832372011-03-01T15:56:00.000-08:002011-03-01T15:57:34.159-08:00Macaroni Grills Rosemary Herbed Bread<h3 class="post-title entry-title"> Bread Machine Recipe for Macaroni Grills Rosemary Herbed Bread </h3>http://idahofergusonfamily.blogspot.com<br /><br /><div class="post-header"> </div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTR5MaPkuR8czL3EN7CrIY4CGO2IOCSe7nMejnTpTx60CL67dirBy6FsE5bZ9QBNhbClOkY25wcrDINekFddhK0vDrzI-tp10_urIf_dE0enZ1O6LpdIwURTSyat3x-LolQBqXqPSyIE/s1600-h/IMG_0936.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTR5MaPkuR8czL3EN7CrIY4CGO2IOCSe7nMejnTpTx60CL67dirBy6FsE5bZ9QBNhbClOkY25wcrDINekFddhK0vDrzI-tp10_urIf_dE0enZ1O6LpdIwURTSyat3x-LolQBqXqPSyIE/s400/IMG_0936.JPG" alt="" id="BLOGGER_PHOTO_ID_5349908102083635858" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong>Bread Machine Rosemary Herbed Bread Like Macaroni Grill<br /></strong>Ingredients<br />• 1 cup water<br />• 3 Tablespoons olive oil<br />• 2 1/2 cups flour<br />• 1 1/2 teaspoon salt<br />• 1 1/2 Tablespoons sugar<br />• ¼ teaspoon Italian seasoning<br />• 1 1/2 Tablespoons rosemary<br />• 1 Tablespoon yeast<br />• additional rosemary to garnish<br /><br />Directions<br />1. Place ingredients, according to manufacturer's directions into your bread machine.<br />2. (some call for all liquids, or all dry ingredients first, so know your machine) Set machine to "dough cycle" and wait. (This takes most machines about an hour and a half for a full cycle).<br />3. Remove from machine when cycle is complete and place on a lightly greased baking sheet.<br />4. Shape dough by hand, into a rectangular mound, spreading kind of thin, maybe an inch or two of thickness.<br />5. Cover and let rise in a warm place for about an hour or until doubled in size. (This is a good time to go ahead and turn the oven on to preheat and help warm the kitchen).<br />6. Brush with a little olive oil, sprinkle with rosemary and salt if desired. (This is the way its done at Macaroni Grill).<br />7. Bake at 375°F for 20-25 minutes until crust is golden and crispy. Bread is meant to be a flatter shape and not a high rising bread.<br />8. Have everyone tear their pieces of bread with their hands,and serve with olive oil flavored with fresh ground pepper.Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-4152282080390355202011-03-01T12:16:00.001-08:002011-03-01T12:16:41.557-08:00Pumpkin Pancakes<h2 class="entry-title"><a class="entry-title-link" target="_blank" href="http://feedproxy.google.com/%7Er/FrugalUpstate/%7E3/Is9hK4VVK40/">Recipe: Pumpkin Pancakes</a></h2><div class="entry-author"><span class="entry-source-title-parent">from <a href="http://www.google.com/reader/view/feed/http%3A%2F%2Ffrugalupstate.blogspot.com%2Ffeeds%2Fposts%2Fdefault?hl=en" class="entry-source-title" target="_blank">Frugal Upstate</a></span> <span class="entry-author-parent">by <span class="entry-author-name">Jenn @ Frugal Upstate</span></span></div><div style="float: right; margin-left: 10px;"> <a target="_blank" href="http://api.tweetmeme.com/share?url=http%3A%2F%2Fwww.frugalupstate.com%2Ffrugal-living%2Frecipe-pumpkin-pancakes%2F"><br /> <img src="http://api.tweetmeme.com/imagebutton.gif?url=http%3A%2F%2Fwww.frugalupstate.com%2Ffrugal-living%2Frecipe-pumpkin-pancakes%2F&style=normal&b=2" height="61" width="50" /><br /> </a> </div> <p>Looking for something slightly different for breakfast?</p> <p>Pumpkin Pancakes</p> <p>1/2 C Flour<br />1/2 C Whole Wheat Flour<br />2 TBS Sugar<br />2 tsp baking powder<br />1/2 tsp salt<br />1 tsp cinnamon<br />2 eggs<br />1 C milk<br />1/2 C canned pumpkin (not pie!)<br />2 TBS oil</p> <p>Combine all dry ingredients in a bowl & wisk to combine</p> <p>In another bowl, mix eggs, milk, pumpkin & oil.</p> <p>Pour wet ingredients into dry ingredients and stir to combine.</p> <p>Drop by 1/4 C onto a medium hot greased griddle. Cook slowly & flip when bubbles appear.</p> <p>Note: you may want to thin with more milk. Cook on a lower than normal setting or the outside will get too brown before the inside is done.</p> <p>These are a bit more dense & moist than regular pancakes.</p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-88233750168658978542011-03-01T11:52:00.000-08:002011-03-01T11:53:22.763-08:00World’s Best Honey Cornbread Recipe<div class="headline_area"> <h1 class="entry-title">World’s Best Honey Cornbread Recipe</h1> <p class="headline_meta">by <span class="author vcard fn">Crystal</span> on <abbr class="published" title="2011-01-20">January 20, 2011</abbr></p><p class="headline_meta"><abbr class="published" title="2011-01-20">moneysavingmom.com<br /></abbr></p> </div> <p><a href="http://moneysavingmom.com/wp-content/uploads/2011/01/5371322056_102debeaae.jpg"><img class="aligncenter size-full wp-image-33287" title="100_4114" src="http://moneysavingmom.com/wp-content/uploads/2011/01/5371322056_102debeaae.jpg" alt="" height="300" width="400" /></a></p><br /><h3>World’s Best Honey Cornbread</h3> <ul><li>2/3 cup sugar (I used turbinado.)</li><li>1/4 cup butter, softened</li><li>4 eggs</li><li>1/2 cup honey</li><li>1 1/3 cups milk</li><li>2 1/3 cups flour</li><li>1 1/2 Tablespoon baking powder</li><li>1/2 cup corn meal</li><li>1 teaspoon salt</li></ul> <p>Preheat oven to 400 degrees. Cream sugar and butter. Add in eggs, honey and milk and mix well.</p> <p>Mix together flour, baking powder, corn meal and salt. Mix dry ingredients with wet ingredients carefully. Do not overmix. Batter will be lumpy.</p> <p>Pour batter in greased 11×14-inch baking pan. Bake for 35 minutes or until golden brown.</p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-75033272466366655752011-03-01T11:40:00.000-08:002011-03-01T11:41:09.807-08:00Baked Oatmeal<h5>Baked Oatmeal</h5>http://www.mamasheartblog.com/?p=1778<br /><br /><ul><li>3 c oatmeal (I use quick oats, but regular oats would work fine as well)</li><li>2 T cinnamon</li><li>2 t. baking powder</li><li>1 t. sea salt (I like <a target="_blank" href="http://www.realsalt.com/">Real Salt</a>)</li><li>½ c. brown sugar</li><li>½ c. honey</li><li>1 ½ c. cultured buttermilk</li><li>2 eggs</li><li>¼ c. coconut oil (or butter), melted</li><li>2 t. vanilla</li><li>1 c. fruit; raspberries, blueberries, mashed bananas, apples, etc.</li><li>½ cup of pecans (optional)</li></ul> <p>Mix dry ingredients together, add to wet ingredients in mixing bowl. Combine thoroughly (I let the Bosch do the work). Allow to rest for 5 minutes to increase loft (from buttermilk/baking powder combination), pour in to well-greased 9×13″ pan and bake at 350F for 30-40 minutes. Center should be firm and poke-able just like a cake; top should be lightly browned.</p> <p>Cut in pieces and serve warm (or cold) – it’s especially delightful with a pat of butter and a drizzle of maple syrup.</p> <p><a target="_blank" style="margin: 0px auto; text-align: center; display: block; padding: 0px 6px;" href="http://apture.s3.amazonaws.com/0000012e727bcfde9b6f23c0007f000000000001.DSCN1191.JPG"><img style="" title="DSCN1191" src="http://apture.s3.amazonaws.com/0000012e727bcfde9b6f23c0007f000000000001.DSCN1191.JPG" alt="" height="315px" width="420px" /></a></p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-88846186039092145882011-02-13T16:50:00.000-08:002011-02-13T16:51:24.260-08:00Perfect Granola Bars<span style="font-weight: bold;">Perfect Granola Bars</span><br />http://michellesnewrecipes.blogspot.com/<br /><br />1/2 cup and 1/3 cup butter, softened (13 1/3 tbsp.)<br />1/2 cup honey (6 oz.)<br />1 tsp. vanilla<br />1/3 cup brown sugar (2.7 oz.)<br />4 1/2 cups oats (15 oz.)<br />1 cup whole wheat flour (4 1/2 oz.), or all-purpose flour<br />1/4 tsp. salt<br />1 tsp. baking soda<br />1 cup add-ins (i.e. chocolate chips, cranberries, etc.)<br /><br />Mix all ingredients together in a large bowl (or stand mixer). Press into a greased 9x13 pan. Bake at 325º for 20 minutes. Cool on a wire rack; gently press down on bars after baking to flatten (I use a small, flat cutting board to press down on them). Cut into 24 bars (4 by 6). Store in an airtight container.Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-76887224407192474352011-02-09T12:48:00.000-08:002011-02-09T12:49:16.118-08:00Baked Italian Macaroni and Cheese<div id="site_header"><br /></div> <div class="contentItem_recipes" id="baked-italian-macaroni-and-cheese"> <div style="float: left; width: 37%;"> <h1 class="JQFE" style="padding-bottom: 12px; line-height: 28px; display: block; position: relative; width: 241.28px; height: 57px;"><div style="width: 241.28px; height: 57px; position: relative;"><div style="display: inline; width: 241.28px; height: 57px; position: relative; z-index: 100;" class="JQFEText">Baked Italian Macaroni and Cheese</div><div style="width: 241.28px; height: 57px; left: 0px; position: absolute; top: 0px; z-index: 90;"><div style="opacity: 0.1; position: absolute; top: -1px; left: -1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: -1px; left: 0px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: -1px; left: 1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: -1px; left: 2px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: -1px; left: 3px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 0px; left: -1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 1px; left: -1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 2px; left: -1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 3px; left: -1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 3px; left: 0px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 3px; left: 1px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 3px; left: 2px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 3px; left: 3px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 0px; left: 3px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 1px; left: 3px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div><div style="opacity: 0.1; position: absolute; top: 2px; left: 3px; width: 241.28px; height: 57px; color: rgb(0, 0, 0); z-index: 10;" class="JQFEShadow">Baked Italian Macaroni and Cheese</div></div></div></h1> <br /><br /> </div><input disabled="disabled" name="rate_avg" value="0" type="hidden"><div id="recipe_hero" style="float: right; width: 60%; height: 186px; padding: 6px 5px 10px 10px;"><div id="rateRecipeContainer" class="recipeRating" style="float: right; margin-right: 6px; margin-top: 8px;"><div id="nonMemberRate"> <div id="memberAlert" style="display: none;">Please login to rate a recipe.<br /><br />If you are a current member, please <a href="http://www.muellerspasta.com/users/login">login</a>.<br /><br />If you are not yet a member, please <a href="http://www.muellerspasta.com/users/registration">register</a> to enjoy coupons, other online promotions and store your favorite recipes and articles.</div> </div> </div> </div> <strong>Prep Time:</strong> 10 min<br /> <strong>Cook Time:</strong> 60 min<br /> <strong>Serves</strong> 8<br /><br /> <div><strong>Ingredients</strong></div> <span class="recipeIngredients"><ul><li>16 ounces Mueller's Elbow Macaroni</li><li>8-10 slices bacon</li><li>3 cloves garlic, chopped</li><li>5 cups half and half or milk</li><li>4 eggs</li><li>1/2 teaspoon Italian seasoning</li><li>2 cups (8 ounces) shredded Cheddar cheese</li><li>2 cups (8 ounces) shredded Fontina cheese</li><li>1 cup freshly grated Parmesan cheese</li><li>1/2 cup Italian-flavored dry bread crumbs</li></ul></span> <div><strong>Directions</strong></div> <span class="recipeDirections"><ol><li>Preheat oven to 375°F.</li><li>Cook and drain pasta according to package directions.</li><li>Cook bacon in large saucepan over medium heat until crisp. Remove and crumble. Set aside.</li><li>Pour off all saucepan drippings except 1 tablespoon. Stir in garlic. Cook and stir until tender. </li><li>Gradually stir in milk. Beat in eggs & Italian seasoning. </li><li>Cook and stir until hot & slightly thickened. </li><li>Stir in Cheddar & Fontina cheeses. Cook and stir until melted. </li><li>Stir in Parmesan cheese, pasta and bacon. </li><li>Spoon into a lightly greased 13x9-inch baking dish. Top with bread crumbs. </li><li>Bake 40 minutes, or until hot. Let stand 10 minutes before serving.</li></ol></span> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-54379337841172463772011-01-25T07:52:00.001-08:002011-01-25T07:52:46.635-08:00Mini Taco Bowls<div id="recipecontHeader" class=""> <div id="recipecontHeader" class=""> <h1>Mini Taco Bowls</h1> <div class="recipeIcons"> <img id="imgRecipeIcon" src="http://www.kraftrecipes.com/assets/images/logo/US_RestaurantFavorite.jpg" alt="" border="0" height="21" width="68" /> </div> <div class="FBLike"> <span></span> </div> </div> </div> <div id="recipeFeature" class=""> <div class="imageBoxLeft"> <img id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipePhoto1_imgRecipeHeaderImage" rel="v:photo" title="Mini Taco Bowls recipe" src="http://www.kraftrecipes.com/assets/recipe_images/Mini-Taco-Bowls-47536.jpg" alt="Mini Taco Bowls recipe" style="height: 199px; width: 300px;" /> <img id="imgUploadedPhotos" style="display: none;" /> </div><br /></div><div id="recipeGradHeading" class="recipeGradHeading"><div class="head"><h1>What You Need</h1> </div> </div> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 8 flour tortillas (6 inch) </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 lb. extra-lean ground beef </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 cups chopped lettuce </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 tomato, chopped </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/4 cup KRAFT Ranch Dressing </div> </div> </div> </div> <div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1>Make It</h1> </div> </div> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong>HEAT </strong>oven to 350°F.</p> <p> <strong>MICROWAVE </strong>tortillas on HIGH 30 sec. Line each of 8 muffin cups with 1 tortilla. Carefully fold back edges of tortillas, leaving opening in centers for filling. </p> <p> <strong>BAKE </strong>10 min. Meanwhile, brown meat in large skillet; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min. </p> <p> <strong>SPOON </strong>meat mixture into tortilla bowls; top with remaining ingredients. </p> </div> </div> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-36905608917974058992011-01-18T08:44:00.001-08:002011-01-18T08:44:23.550-08:00Best-Ever Hot Cocoa Mix<div class="fulltext"> <div class="content"> <span style="font-weight: bold;" class="leadfeatureheading">Best-Ever Hot Cocoa Mix</span> <p class="recipesub">Makes about 20 servings</p> <table class="recipetable" border="0" cellpadding="0" cellspacing="5" width="315px"> <tbody><tr> <td class="recipetableamount" align="right" nowrap="nowrap" valign="top" width="15%">3</td> <td class="recipetabletext" valign="top" width="85%">cups nonfat dry milk<i> </i> </td> </tr> <tr> <td class="recipetableamount" align="right" nowrap="nowrap" valign="top" width="15%">2</td> <td class="recipetabletext" valign="top" width="85%">cups confectioners' sugar<i> </i> </td> </tr> <tr> <td class="recipetableamount" align="right" nowrap="nowrap" valign="top" width="15%">1 1/2</td> <td class="recipetabletext" valign="top" width="85%">cups <a href="http://www.cookscountry.com/tasting.asp?tastingid=184">Dutch-processed cocoa powder</a><i> </i> </td> </tr> <tr> <td class="recipetableamount" align="right" nowrap="nowrap" valign="top" width="15%">1 1/2</td> <td class="recipetabletext" valign="top" width="85%">cups white chocolate chips<i> </i> </td> </tr> <tr> <td class="recipetableamount" align="right" nowrap="nowrap" valign="top" width="15%">1/4</td> <td class="recipetabletext" valign="top" width="85%">teaspoon <a href="http://www.cookscountry.com/tasting.asp?tastingid=61">Salt</a><i> </i> </td> </tr> </tbody></table> <p class="recipe">Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. To make hot cocoa, stir 1/3 cup of this mix into 1 cup of hot milk. Top with whipped cream or mini marshmallows.</p> </div> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-25327999121825909502011-01-15T18:53:00.000-08:002011-01-15T18:54:21.107-08:00Hamburger Buns<h2>Hamburger Buns</h2>/www.tasteofhome.com<br /><br /><h2>Ingredients</h2> <ul class="ingredients"><li class="ingredient">2 tablespoons active dry yeast</li><li class="ingredient">1 cup plus 2 tablespoons warm water (110° to 115°)</li><li class="ingredient">1/3 cup vegetable oil</li><li class="ingredient">1/4 cup sugar</li><li class="ingredient">1 egg</li><li class="ingredient">1 teaspoon salt</li><li class="ingredient">3 to 3-1/2 cups all-purpose flour</li></ul> <h2>Directions</h2> <ul class="directions"><li>In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. </li><li> Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets. </li><li> Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.<b> Yield: </b>1 dozen.</li></ul>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-53639743926949928912011-01-15T18:50:00.000-08:002011-01-15T18:51:26.462-08:00Texas Flour Tortillas<span style="font-weight: bold;">Texas Flour Tortillas</span> (adapted from <span style="font-style: italic;">The Border Cookbook</span> by Cheryl Alters Jamison and Bill Jamison) homesicktexan.blogspot.com<br />Ingredients:<br />Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)<br />1 1/2 teaspoons of baking powder<br />1 teaspoon of salt<br />2 teaspoons of vegetable oil<br />3/4 cups of warm milk<br /><br />Method:<br />Mix together the flour, baking powder, salt and oil.<br />Slowly add the warm milk.<br />Stir until a loose, sticky ball is formed.<br />Knead for two minutes on a floured surface. Dough should be firm and soft.<br />Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.<br />After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)<br />After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.<br />In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.<br />Keep cooked tortillas covered wrapped in a napkin until ready to eat.<br />Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.<br />While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.<br />Makes eight tortillas.Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-73451417254324972152011-01-15T18:38:00.000-08:002011-01-15T18:39:32.825-08:00Cream of Anything Soup Mix(lasts for up to a year) www.hillbillyhousewife.com<br /><strong><br />Cream of Anything Soup Mix</strong> <ul><li>4 c. powdered milk</li><li>1 1/2 c. cornstarch</li><li>1/2 c. instant chicken bouillon granules *</li><li>4 tsp. dried onion flakes</li><li>2 tsp. dried thyme</li><li>2 tsp basil – crushed dried</li><li>1 tsp. pepper</li></ul> <p>* For a vegetarian version of this soup, use vegetable broth bullion instead.</p> <p>Measure all ingredients and pour them into a container with an airtight seal. I like to use a tupperware type container, but a larger freezer bag will work as well. Be sure to label your container.</p> <p><strong>To Use The Mix:</strong></p> <p>Combine 1/3 cup of the mix with 1 cup of water and heat it over medium low heat in a small saucepan until it starts to thicken. This is the equivalent of one can of soup.</p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-42842971968548774142011-01-15T18:35:00.000-08:002011-01-15T18:36:06.412-08:00Homemade Graham Crackers<p>Homemade Graham Crackers (Makes A LOT, depending on the shape you cut them in)</p><p>weelicious.com<br /></p> <p>1 Cup Whole Wheat Flour<br />1 1/2 Cups All Purpose Flour<br />1/2 Cup Dark Brown Sugar, packed<br />1/2 Tsp Salt<br />1 Tsp Cinnamon<br />1 Tsp Baking Soda<br />1/2 Cup Butter, chilled & cubed<br />1/4 Cup Honey<br />1/4 Cup Water</p> <p>1. Preheat oven to 350 degrees.<br />2. In a food processor or mixer combine the first 6 ingredients.<br />3. Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.<br />4. Add honey and water and continue to mix until it all combines.<br />5. Remove and shape the dough into a flat disk and place between two pieces of parchment paper.<br />6. Roll dough out until 1/4 inch thick. Cut into crackers or shapes.*<br />7. Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.<br />8. Cool and serve.</p> <p>*To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.</p> <p>** If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!</p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-38606210750223952822011-01-13T10:07:00.001-08:002011-01-13T10:07:54.918-08:00Triple Berry Cookie Crumble<div class="recipe_top_container"> <h1 class="fn"> Triple Berry Cookie Crumble</h1>bettycrocker.com<br /><br /> <div id="divRecipeSummary"> <div class="recipe_image"> <img id="main_0_centercolumn_0_BeautyShotImage" class="photo" src="http://s3.amazonaws.com/gmi-digital-library/dd02a54e-14c5-48d5-bc96-a085eb363d62.jpg" style="height: 200px; width: 275px; border-width: 0px;" /></div></div></div><div> <div id="amRDKnown2"> </div> <noscript> </noscript> </div> <div class="ingredients"> <table> <tbody><tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 1 </td> <td class="RecipeIngredientItem"> pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 1/2 </td> <td class="RecipeIngredientItem"> cup sugar </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 2 </td> <td class="RecipeIngredientItem"> cups sliced fresh strawberries </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 2 </td> <td class="RecipeIngredientItem"> cups fresh blackberries </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 2 </td> <td class="RecipeIngredientItem"> cups fresh blueberries </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 1 </td> <td class="RecipeIngredientItem"> teaspoon ground cinnamon </td> </tr> <tr class="ingredient"> <td class="RecipeIngredientItemNumber"> 6 </td> <td class="RecipeIngredientItem"> tablespoons cold butter or margarine, cut into pieces </td> </tr> </tbody></table> <style>#cimotifDiv a { position: static; width: 100%; display: block; font: 11px Verdana; color: rgb(0, 88, 144); text-decoration: none; }#cimotifDiv a:visited { position: static; width: 100%; display: block; font: 11px Verdana; color: rgb(0, 104, 170); text-decoration: none; }#cimotifDiv a:hover { position: static; background-color: White; font: 11px Verdana; text-decoration: underline; }#cimotifDiv table { position: static; width: auto; height: auto; margin: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDiv tr { position: static; width: auto; height: auto; padding: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDiv td { position: static; vertical-align: middle; color: rgb(0, 0, 0); padding: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDiv img { position: static; border: 0px solid rgb(255, 255, 255); }#cimotifDivAlt a { position: static; width: 100%; display: block; font: 11px Verdana; color: rgb(0, 88, 144); text-decoration: none; }#cimotifDivAlt a:visited { position: static; width: 100%; display: block; font: 11px Verdana; color: rgb(0, 104, 170); text-decoration: none; }#cimotifDivAlt a:hover { position: static; background-color: White; font: 11px Verdana; text-decoration: underline; }#cimotifDivAlt table { position: static; width: auto; height: auto; margin: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDivAlt tr { position: static; width: auto; height: auto; padding: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDivAlt td { position: static; vertical-align: middle; color: rgb(0, 0, 0); padding: 0px; border-collapse: separate; border: 0px solid rgb(255, 255, 255); }#cimotifDivAlt img { position: static; border: 0px solid rgb(255, 255, 255); }</style> </div> <br /> <div class="clear"> </div> <ol class="instructions"><li><span class="instruction"> Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish with cooking spray.</span></li><li><span class="instruction"> In small bowl, mix 1/2 cup cookie mix and 1/2 cup sugar. In large bowl, toss together strawberries, blackberries and blueberries. Sprinkle with cookie mix-sugar mixture. Toss gently until berries are well coated. Place fruit mixture in baking dish.</span></li><li><span class="instruction"> In medium bowl, mix together remaining cookie mix and cinnamon. Using pastry blender or fork, cut butter into cookie mix until mixture is crumbly. Sprinkle evenly over fruit.</span></li><li><span class="instruction"> Bake 35 to 40 minutes or until topping is golden brown and fruit is bubbly. Serve warm or room temperature.</span></li></ol>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-12088608783296280902011-01-09T16:44:00.000-08:002011-01-09T16:45:19.656-08:00Pasta Handkerchiefs<h1 class="articleHeadline">Fazzoletti (Pasta Handkerchiefs) With Chunky Pesto</h1><strong>Time:</strong> At least 1 hour <div class="articleBody"> </div> <div class="articleInline runaroundLeft"> <div class="inlineImage module"> <div class="image"> <div class="icon enlargeThis"><a><br /></a></div> <a> <img src="http://graphics8.nytimes.com/images/2011/01/12/dining/12mini-span/12mini-span-articleInline.jpg" alt="" height="126" width="190" /> </a> </div></div></div> <p> </p><div class="recipeIngredientsList"> <p> 2 cups all-purpose flour, plus more as needed </p><p> 1 teaspoon salt, plus more as needed </p><p> 2 whole eggs </p><p> 3 egg yolks </p><p> 2 cups loosely packed basil leaves, rinsed and dried </p><p> 1/2 clove garlic, peeled, or more to taste </p><p> 1/2 cup extra virgin olive oil, or more as desired </p><p> 1/4 cup pine nuts </p><p> 1/2 cup grated Parmesan, plus more for garnish </p><p> Pepper. </p><p> </p></div> <p> <strong>1. </strong> Pulse flour and salt in a food processor once or twice. Add the eggs and yolks, and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if the dough sticks to the side of the bowl. Turn the dough out of the food processor, sprinkle it with a little flour, cover it with plastic or a cloth, and let it rest for about 30 minutes. (At this point, you may refrigerate the dough, wrapped in plastic, until you’re ready to roll it out, for up to 24 hours.) </p><p> <strong>2. </strong> Meanwhile, in a food processor or blender, combine the basil with a pinch of salt, the garlic and about half the oil. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the nuts and cheese, and pulse a few times. The pesto should be well combined but still chunky. </p><p> <strong>3. </strong> Bring a large pot of water to a boil and salt it. Divide the dough in half. Turn one half of the dough onto a lightly floured surface and roll it into a large rectangle no thicker than 1/4 inch and ideally closer to 1/8 inch, adding additional flour sparingly as necessary. Repeat with the rest of the dough. </p><p> <strong>4. </strong> Cut into squares no larger than 4 inches across. Drop the squares into the water and cook until tender, 2 to 3 minutes. Drain, reserving a little of the cooking water. Toss the handkerchiefs with the pesto, some salt and pepper, and a spoonful of cooking water, if necessary, to thin the pesto. Serve immediately, garnished with Parmesan. </p><p> <strong>Yield</strong>: 4 servings. </p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-42225359795155215332011-01-04T14:57:00.000-08:002011-01-04T14:58:18.543-08:00HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake<div class="recipe-header"> <h1 id="ctl00_ctl00_ctl00_ctl00_ContentPlaceHolderDefault_ContentPlaceHolder_Master_ContentPlaceHolder_Page_Item1_Kitchens_7_dvTitle">HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake</h1> </div> <div class="recipe-category"> <br /> </div> <div class="summary-container"> <div id="ctl00_ctl00_ctl00_ctl00_ContentPlaceHolderDefault_ContentPlaceHolder_Master_ContentPlaceHolder_Page_Item1_Kitchens_7_dvPhotoMain" class="recipe-photo"><img alt="HERSHEY'S Natural Unsweetened Cocoa" src="http://www.hersheys.com/Image.ashx?type=r&id=184&s=lg" style="display: block ! important;" /></div><br /></div><div class="ingredients"> <h2> Ingredients</h2> <ul><li> 2 cups sugar </li><li class="odd"> 1-3/4 cups all-purpose flour </li><li> 3/4 cup HERSHEY'S Cocoa </li><li class="odd"> 1-1/2 teaspoons baking powder </li><li> 1-1/2 teaspoons baking soda </li><li class="odd"> 1 teaspoon salt </li><li> 2 eggs </li><li class="odd"> 1 cup milk </li><li> 1/2 cup vegetable oil </li><li class="odd"> 2 teaspoons vanilla extract </li><li> 1 cup boiling water </li><li class="odd"> "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows) </li></ul> </div> <div class="clear"> </div> <h2> Directions</h2> <ol class="instructions"><li><label>1</label> Heat oven to 350°F. Grease and flour two 9-inch round baking pans. <br /><br /></li><li><label>2</label> Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. <br /><br /></li><li><label>3</label> Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings. <br /> <br />VARIATIONS:<br />ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.<br /><br />THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. <br /><br />BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.<br /><br />CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. <br /><br /><br />"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING<br /><br /></li><li><label>4</label>1/2 cup (1 stick) butter or margarine<br /></li><li><label>5</label>2/3 cup HERSHEY'S Cocoa<br /></li><li><label>6</label>3 cups powdered sugar<br /></li><li><label>7</label>1/3 cup milk<br /></li><li><label>8</label>1 teaspoon vanilla extract<br /><br />Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.</li></ol>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-37095166796456023592011-01-04T14:56:00.001-08:002011-01-04T14:56:47.514-08:00One Bowl Chocolate Cake<div style="height: 0px; width: 0px; overflow: hidden;"> <div id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_divModal" class="modal modal-recipe-photos"> <h1 class="modal-header"> Recipe Photos</h1> <div class="modal-content modal-dialog-v1"> <div style="position: relative;"> <div> <img class="recipe-photo" id="imgPhotoImage" alt="" height="250" width="250" /> <div class="right-column"> <div id="jqDescription" style="overflow: auto; width: 225px; margin-left: 7px; margin-right: 7px;"> <p> <b><span id="jqPhotoTitleSpan"> </span></b> </p> <p> <span id="jqPhotoCaptionSpan"> </span> </p> <p> Posted: <span id="jqPhotoDateSpan"> </span> </p> </div> <div class="rounded-box" id="jqPhotographerBadgeDiv" style="position: absolute; bottom: 0px;"> <div class="top-left"> </div> <div class="top-right"> </div> <div class="bot-left"> </div> <div class="bot-right"> </div> <div class="photographer-info"> <img alt="" id="jqPhotographerThumbnailImage" class="userphoto" height="50" width="50" /> <p class="phototitle-modal" style="padding-top: 0pt;" id="jqPhotographerLabel"> Photographer:</p> <p class="characterwrap photographer-modal"> <span class="photo-level-modal" id="jqSupportingMemberIconSpan"> <a href="http://allrecipes.com/SupportingMembership/Info.aspx?ect=21" id="jqPhotographerStarLink"><img class="jqPhotographerStarSMIconImage" title="Supporting Member" src="http://images.media-allrecipes.com/global/profile/bling/supporting_icon_10x10.gif" alt="Supporting Member" style="height: 10px; width: 10px; border-width: 0px;" /></a> </span> </p> <p class="photo-links-modal" id="jqPhotoLinks"> <span id="jqPhotographerProfileSpan">Profile</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerProfileLink">Profile</a> | <span id="jqPhotographerNoRecipesSpan">Recipes</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerRecipesLink">Recipes</a> | <a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerPhotosLink">Photos</a></p> <p class="photo-level-modal" style="white-space: normal;" id="jqCookingLevel"> <b>Cooking Level:</b> Intermediate</p> <p class="home-town-modal" style="white-space: normal;"> <b id="jqHomeTownLabel">Home Town:</b> <span id="jqPhotographerHomeTownCitySpan">City</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerHomeTownCityLink">City</a>, <span id="jqPhotographerHomeTownStateSpan"> State</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerHomeTownStateLink">State</a>, <span id="jqPhotographerHomeTownCountrySpan">Country</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerHomeTownCountryLink"> Country</a> </p> <p class="living-in-modal" style="white-space: normal;" id="jqLivingIn"> <b>Living In:</b> <span id="jqPhotographerLivingInCitySpan">City</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerLivingInCityLink">City</a>, <span id="jqPhotographerLivingInStateSpan"> State</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerLivingInStateLink">State</a>, <span id="jqPhotographerLivingInCountrySpan">Country</span><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqPhotographerLivingInCountryLink"> Country</a> </p> </div> </div> </div> </div> <div class="viewall" id="jqViewAllDiv"> | <a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" id="jqViewAllLink">View All »</a></div> <div class="photo-scroll-buttons"> <a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" class="exempt left-arrow" id="lnkPreviousPhoto">left</a> <div class="photo-count"> <span id="spnPageNumber">1</span> of <span id="spnPageCount">15</span></div> <a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx#" class="exempt right-arrow" id="lnkNextPhoto">right</a> </div> </div> <div id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_buttonContainerDiv" class="modal-textbuttons"> </div> <div class="modal-buttons-clear"> </div> </div> <div class="modal-foot"> </div> <div class="modal-close-button"> <a id="ctl00_CenterColumnPlaceHolder_recipe_photoStuff_ucPhotoCarousel_lyrRecipePhotos_btnClose" class="close-modal unsavedExempt "> </a> </div> </div> </div> <div class="rec-title_submitterdiv"> <h1 id="itemTitle" class="plaincharacterwrap fn"> <span class="itemreviewed">One Bowl Chocolate Cake III</span></h1>allrecipes.com<br /><br /> <div id="ctl00_CenterColumnPlaceHolder_recipe_divSubmitter" class="author-info rounded-box"> <div class="top-left"> </div> <div class="top-right"> </div> <div class="bot-left"> </div> <div class="bot-right"> </div> <div> <div class="author-name"> By: <span id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter" class="author" rel="nofollow"><span id="ctl00_CenterColumnPlaceHolder_recipe_lblSubmitter_lblUser4439">shirleyo</span></span> </div> <div class="plaincharacterwrap" style="clear: right;"> "This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting."</div></div></div></div><div class="servings-form" style="width: 300px; height: 62px;"><span class="yieldform">Original Recipe Yield</span> <span class="yield yieldform">2 - 9 inch round cake layers</span> <div style="clear: left;"> </div> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap"> 2 cups white sugar</li><li class="plaincharacterwrap"> 1 3/4 cups all-purpose flour</li><li class="plaincharacterwrap"> 3/4 cup unsweetened cocoa powder</li><li class="plaincharacterwrap"> 1 1/2 teaspoons baking powder</li><li class="plaincharacterwrap"> 1 1/2 teaspoons baking soda</li><li class="plaincharacterwrap"> 1 teaspoon salt</li><li class="plaincharacterwrap"> 2 eggs</li><li class="plaincharacterwrap"> 1 cup milk</li><li class="plaincharacterwrap"> 1/2 cup vegetable oil</li><li class="plaincharacterwrap"> 2 teaspoons vanilla extract</li><li class="plaincharacterwrap"> 1 cup boiling water</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans. </span></li><li><span class="plaincharacterwrap break"> In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans. </span></li><li><span class="plaincharacterwrap break"> Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely. </span></li></ol> </div>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0tag:blogger.com,1999:blog-3388948567311319799.post-64589876910169514232011-01-04T14:25:00.000-08:002011-01-04T14:27:18.907-08:00Homemade bagel recipe<div id="hubtitle"><h1>Homemade bagel recipe. Make great handrolled water bagels, it's as easy as baking a loaf of bread!</h1></div><span id="ratethispage"><a id="tweetthis" href="http://www.twitter.com/home?status=Homemade+bagel+recipe.+Make+great+handrolled+water+bagels%2C+it%27s+as+easy+as+baking+a+loaf+of+bread%21,+http://hubpages.com/t/82bc"></a></span><p class="author">By <a href="http://hubpages.com/profile/John+D+Lee">John D Lee</a></p><div class="modfloat full"><div id="mod_new4" class="module moduleAdSpot color0"> <ins style="display: inline-table; border: medium none; height: 60px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 468px;"><ins id="google_ads_frame1_anchor" style="display: block; border: medium none; height: 60px; margin: 0pt; padding: 0pt; position: relative; visibility: visible; width: 468px;"></ins></ins> </div></div><div class="modfloat right"><div id="mod_182009" class="module moduleImage"><div id="imgs_182009"> <div id="img_url_40613"> <img src="http://s2.hubimg.com/u/40613_f260.jpg" class="half" alt="" title="" height="195" width="260" /> </div> <div class="caption_half" id="img_desc_40613"> photo credit: tabacoa.com </div> <div id="img_url_40615"> <img src="http://s4.hubimg.com/u/40615_f260.jpg" class="half" alt="" title="" height="195" width="260" /> </div> <div class="caption_half" id="img_desc_40615"> photo credit: the freshloaf.com </div> <div id="img_url_40618"> <img src="http://s3.hubimg.com/u/40618_f260.jpg" class="half" alt="" title="" height="445" width="260" /> </div> <div class="caption_half" id="img_desc_40618"> photo credit: antarcticsun.com </div><br /></div></div><div id="mod_2137440" class="module moduleAmazon color0"><table><tbody><tr><td class="pic"><br /></td><td class="details"><br /></td></tr><tr><td class="pic"><br /></td><td class="details"><br /></td></tr></tbody></table></div></div><h2 class="subtitle">Homemade bagels taste better!</h2> <p>I've made a lot of bagels in my time. I owned a bagel restaurant for years, and you would find me every bleary eyed morning kneading the dough and hand rolling all the fresh bagels for the day.</p> <p>I've since gotten out of the bagel game (Yay sleep!) but I still love a great bagel.</p> <p>People think that making outstanding bagels at home is really difficult, but it's really no harder than making a loaf of bread...and can be done within about an hour. </p> <p>Don't be discouraged if your bagels look at bit funny at first, you'll get the hang of it in no time, and those curiously shaped bagels will still beat supermarket bagels hands down.</p> <p>What makes a bagel different from other breads is the two stage cooking process. A bagel is first briefly boiled, and then baked. I worked the meat counter in a Jewish deli as a teenager, and as my boss would say, an unboiled bagel is just a roll with a hole!</p> <p> </p> <p><strong>Homemade bagel recipe</strong></p> <p> 4 cups bread flour</p> <p>1 Tbls sugar </p> <p>1 1/2 tsps salt </p> <p>1 Tbls vegetable oil</p> <p>2 tsps instant yeast</p> <p>1-1/4- 1-1/2 cups of warm water.</p> <p> </p> <p>Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (<i>most yeast sold these days is instant yeast</i>). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.</p> <p>Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.</p> <p>Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.</p> <p>Pre heat your oven to 425.</p> <p>Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!</p> <p> Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.</p> <p>After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.</p> <p> </p> <p>Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!</p> <p>Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!</p> <p> </p> <p><i>You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels. </i></p>Laura Webberhttp://www.blogger.com/profile/01164809658415173534noreply@blogger.com0