Thursday, February 27, 2014
Chewy Granola Bars
· 2 ½ cups old fashioned rolled oats
· ½ cup coarsely chopped almonds and/or seeds (sunflower or pumpkin)
· 1/3 cup honey or agave syrup
· ¼ cup fat (diced butter, ghee, oil)
· ¼ cup packed light brown sugar
· ½ tsp. vanilla
· ¼ tsp. kosher salt
· ½ cup dried fruit
· 2 TBSP nut butter (cashew, peanut, almond)
· ¼ cup semisweet mini chocolate chips
1. Heat oven to 350. Place oats on a sheet pan and toast for 4 minutes. Remove from oven and add nuts/seeds, stir and toast an additional 3 minutes. Pour toasted oats into a mixing bowl and add the dried fruit.
2. Meanwhile, combine the fat, sugars, vanilla, and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved.
3. Pour the sugar mixture over the oats/fruit and stir to combine. Let the mixture cool for 3 minutes.
4. After three minutes, dot the mixture with nut butter and stir to combine. Next, add the chocolate chips and stir into mixture.
5. Dump the mixture into a greased 8x8 pan. Using as much pressure as possible, press the granola mixture evenly in the pan.
6. Cover and refrigerate for 2 hours.
Sunday, January 26, 2014
1/2 c up milk
1/2 c up sugar
2 tsp kosher salt
1/4 cup butter, melted
1/2 cup warm water (105-115 degrees)
2 pkg yeast
2 large eggs, beaten
4 1/2 cups all purpose flour, may need a bit more or less
additional butter for coating bowls used and brushing on tops of baked rolls
1. Scald milk (bring just to a boil and remove from heat immediately). Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.
In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.
Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
2. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
3. At this point you can shape and fill as desired.
TO MAKE DINNER ROLLS:
Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
4 Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
When ready to bake place rolls in oven and bake for 20-25 minutes. Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.
Friday, October 18, 2013
- About ten apples, assorted varieties that are suitable for baking
- 3/4 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- pinch of salt
- juice of one lemon
- 1/4 - 1/2 cup water
- 1 cup flour
- 1 stick of butter, cut into small cubes
- 1 cup oatmeal
- 1 cup brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- cinnamon and nutmeg, to taste
- Preheat oven to 350.
- Spray 9x13 pan with cooking spray.
- Peel, core, and cut apples into bite-sized chunks.
- In a large bowl, toss apples with the juice of one lemon. Then toss the apples with the remainder of the "filling" ingredients. Dump this mixture into prepared baking dish.
- Cut the cubed butter into the flour. Then incorporate the other "topping" ingredients into this mixture.
- Sprinkle the crumb topping over the apples. Bake at 350 for about 45 minutes.
Tuesday, September 24, 2013
- 2/3 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 (heaping) cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 3 tablespoons butter (melted)
- 1 egg
- 1 can creamed corn
- Preheat oven to 325 degrees.
- Combine the (5) dry ingredients.
- In a separate bowl, mix together a beaten egg, vegetable oil, melted butter, and creamed corn. Stir in dry ingredients until combined.
- Pour mixture into a greased 2-quart casserole dish. Bake at 325 for 20-25 minutes.
Thursday, August 29, 2013
Mama Jumanjo's Taco Seasoning
- 1/2 cup + 2 T chili powder
- 2 T garlic powder
- 2.5 tsp onion powder
- 2.5 tsp oregano
- 1 T + 2 tsp smoked paprika
- 1/2 cup + 1 T cumin
- 2 T + 1 tsp salt
- 1 T + 1 tsp pepper
- 1/4 cup + 1 T flour
Add about 3 tablespoons and some water to one pound of ground beef.
Sunday, June 23, 2013
Slow-Roasted Roma Tomatoes
Adapted from Ina Garten's "Roasted Tomato Caprese Salad" recipe found on page 90 of her Back to Basics cookbook.
12 plum tomatoes--cored, halved lengthwise, seeds removed
1/4 cup oil
1 1/2 tablespoons balsamic vinegar
4 large garlic cloves, minced
1-2 teaspoons sugar
Kosher salt and freshly ground black pepper
Preheat the oven to 275 degrees F.
Line a sheet pan with two sheets of parchment paper. Arrange the tomatoes on the pan, cut sides up, in a single layer. Drizzle with 1/4 cup of oil and the balsamic vinegar. Sprinkle with the garlic, sugar, salt, and pepper. Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.
Wednesday, May 29, 2013
- 8 corn tortillas
- 1/2 lb. ground beef
- 1/3 cup chopped onion
- 1 jalapeno, seeded and chopped
- 2 cans enchilada sauce
- shredded cheese
- Cook ground beef, onion, and jalapeno. Season with salt, pepper, and garlic powder. Drain. Add a bit of the enchilada sauce to the meat mixture and heat through.
- Spray 8x8 pan with cooking spray. Spread some enchilada sauce on the bottom of the pan.
- Place some meat in a tortilla, wrap it up, and place it in the pan. (Cover 4 tortillas with a damp towel and heat in the microwave to help prevent tearing)
- Once all of the enchiladas are in the pan, cover with all but 1/3 - 1/2 cup of the enchilada sauce (reserve some sauce to spoon over the enchiladas when serving).
- Cover the enchiladas with the shredded cheese--whatever amount suits you.
- Bake until bubbling and the cheese is browned.
- Garnish with chopped onions or green onions.