crepes suzette

crepes (makes 8)
2 eggs
1 c milk
3/4 c flour
1 T sugar
2 T butter

Sauce:
2 large untreated organic oranges
1 C sugar

1. Stir together the eggs, milk, flour and sugar to make a batter.  Heat the butter in a small skillet until it is golden brown and stir it into the mixture.  Set the batter aside
2.  Scrub the oranges and pat them dry.  Zest one of the oranges.  Squeeze out the juice.  In a saucepan, cook the zest, juice and sugar over high heat to make a thin syrup.
3.  Peel the remaining 2 oranges.  Also completely peel off the white inner skins.  With a sharp knife, cut out the orange slices between their thin skins.  Catch th juice. 
5.  Place the orange slices on the crepes and fold the crepes over.  Put the crepes back into the skillets, pour over the syrup and heat through for 1 minute

Alsace Onion Tart

Crust
2 C flour
1/2 tsp salt
1 egg
1 2/3 C chilled butter

Topping
1 lb 5 oz onions
1 stick butter
salt, black pepper
paprika
2 Tbsp flour
1 c milk
2 egg yolks
1 c heavy cream
4 oz lean smoked ham
4 oz Gruyere Cheese

can sub cream cheese instead of the milk and heavy cream.
1.  knead together the ingredients for the crust.  Shape it into a ball and wrap it in plastic wrap.  Chill for about 1 hour. 
2.  Peel the onions and cut thim into very thin slices.
3.  Melt half the butter in saucepan.  Add the onion rings and fry and stir for 3 minutes, until they are golden.  Season with salt, pepper and paprika.
4.  Melt the rest of the butter in a second saucepan.  Tip in the four, stir and fry until golden.  Continue stirring, while you add the milk, a little at a time.  Cook over low heat for about 5 minutes.  Take the saucepan off the heat.  Stir in the egg yolks and the cream, and then the onions.
5.  Heat oven to 400.  Knead the dough again, then roll it out thinly.  Line the quiche dish with the cough.  Cut off the overlap. 
6.  Spread the onion mixture onto the dough.  Chop the ham into cubes and grate the cheese.  Sprinkle the tart with both.  Bake in the oven for 40 minutes.  Allow the tart to rest for 10 min before cutting.

Low Fat Cornbread

Ingredients

• 1 cup unbleached flour
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup plain nonfat yogurt
• 2 eggs, beaten

• Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
  2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.
   

No Bake Cheesecake

1- 8 oz block cream cheese
1 can of sweetened condensed milk
1-2 lemons
1 graham cracker pie shell

Zest the lemons and then juice.  Combine cream cheese, condensed milk, lemon zests and juice to taste.  Pour into pie shell and refrigerate for several hours.

When Christian asked for Cheesecake for his birthday I bought him one from Wal-Mart and I made this one.  He preferred mine.  This was the cheesecake that my mom always used to make and we all loved it.  Sometimes we used to run into each other in the middle of the night trying to sneak the last piece out of the fridge. 

Black Magic Chocolate Cake

1 3/4 c flour
2 c sugar
3/4 c cocoa
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 c coffee
1 c buttermilk
1/2 c vegetable oil
1 tsp vanilla

1.  Preheat oven to 350.  Grease and flour 2 9inch round pans.
2.  Stir sugar, flour, cocoa, baking soda, baking powder and salt.  Add eggs buttermilk, coffee, oil and vanilla. 
Bake at 350 for 30-40 min

 Chocolate Ganache Frosting
8 - 9 oz chocolate chips
1 cup whipping cream.  Heat cream till bubbles form on sides of pan.  Turn off heat and then dump in chocolate Chips.  Stir till melted.  The longer the ganache cools the thicker it becomes.


This is the Chocolate cake that my mom used to make when I was a little girl.  It is the best chocolate cake ever!!  The Chocolate Gancahe frosting is almost overkill.  I have made this cake now twice for Keanon's birthdays.  This year I also topped it with chocolate dipped strawberries, which is one of Keanon's Favorites.

Muddy Buddies

9 cups Corn Chex®, Rice Chex®, Wheat Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Into large bowl, measure cereal; set aside.
In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

popcorn

2 cubes butter
1/4 cup sugar
1/2 cup korn syrup
bring to boil-med heat 228 degrees-off add
2 tsp vanilla
2 1/2 bags microwave popcorn
pour over top and stir. waxpaper
drizzle with coclate and white choc mix wafers

Macaroni and Cheese

4 cups dried macaroni
1 whole egg beaten
1/4 cups butter
1/4 all purpose flour
2-1/2 cups whole milk
2 teaspoons dry mustard
1 pound cheese grated
1/2 teaspoons salt
1/2 teaspoons seasoned salt
1/2 teaspoons ground black pepper
optional spices cayenne pepper paprika, thyme

Cook macaroni until very firm. macaroni should be to firm to eat out of the pot.drain.
In a small bowl beat egg.
In a large pot melt butter and sprinkle in flour. Whisk together over medium to low heat. Cook mixture for five minuets whisking constantly. Don't let it burn.
pour in milk add mustard and whisk till smooth. Cook for five minuets until very thick.Reduce heat to low.  Take 1/4 cup of the sauce and slowly pour into beaten egg whisking constantly to keep egg from cooking. Whisk together until smooth.
Pour egg mixture into sauce whisking constantly. stir until smooth.
add in cheese and stir to melt.
Add salt and pepper. taste sauce and add more salt and seasoned salt as needed. do not under salt.
Pour in drained cooked macaroni and stir to combine.
Serve immediately,or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minuets or until bubbly and golden on top.

Cinnamon rolls and Bread Sticks

Sherri Winkel's Roll Recipe

1 cup milk or 1 c water + 3 T powdered milk

1/3 cup sugar

1 teaspoon salt

1/2 cup butter

1 1/2 TBSP Active Dry Yeast, softened in 1/4 c water

3 eggs

4-5 cups flour

In a small saucepan combine milk, sugar, salt and butter.  Heat on medium heat until butter is almost melted.  In a small bowl, soften yeast with 1/4 cup warm water.  Yeast will be pasty.   In a large bowl, pour in milk mixture and yeast.  Mix until blended.  Add eggs.  Mix until blended.  Add 2 coups flour.  Mix for 3 minutes.  Slowly add 1/4 cup flour at a time until it forms a soft, sticky dough and the sides of bosch appear "scraped clean."  Turn Bosch on high and knead for 5 minutes.  When dough is done kneading, let it rise until double.

Turn Bosch back on to punch dough down and let rest for 5-10 minutes.  Shape rolls into desired shapes and place on greased surface.  Let rise about 30 minutes until double.  Bake in 350 oven for 12-15 minutes.

*This time I put the dough on a greased cookie sheet and then placed it over a pan of boiling water.  It warmed up the cookie sheet and helped the dough rise faster.

We used this recipe for bread sticks and cinnamon rolls

Cinnamon roll filling:

3/4 cup brown sugar

1/4 c flour

1 TBSP Cinnamon

1/2 c butter

Glaze:

2 c powdered sugar

4 TBSP melted butter

3-4 tsp milk

1/2 tsp vanilla

Fettuccine Carbonara

Fettuccine Carbonara

4 oz bacon, cut into thin, small pieces

3 cloves garlic,

1/4 c white wine

1/3 c whipping cream or 1/3 c powdered milk +1/3 c water

1/2 lb fettuccine noodles

1 large egg

1 egg yolk

2/3 c freshly grated parmesan cheese

1.  Cook the bacon and garlic over medium-low heat until bacon is light brown, about 4 minutes.  Discard all but 2 tablespoons of the drippings.

2.  Add wine to skillet; cook over medium heat until wine is almost completely evaporated, about 3 minutes.  Stir in cream; cook and stir 2 minutes.  Remove from heat.

3.  Cook fettuccine in large sacuepan of boiling salted water just until al dente, 6-8 minutes.  Drain well and return to dry saucepan.

4.  Whisk egg, and egg yolk in small bowl; whisk in 1/3 cup of the cheese and the pepper.  Pour bacon-cream mixture over fettuccine in saucepan; toss to coat.  Heat over medium-low heat just until hot.  Stir in egg-cheese mixture.  Toss to coat evenly.  Immediately remove from heat.   Serve with remaining cheese

Family Cooking Classes

I've decided that I need to start a cooking class for the kids in hopes to help prepare them for their missions and to help foster a love for cooking.  I've decided that Sunday will be the best day and so we started yesterday.  It was kind of hard to keep all four of the kids busy and engaged, but dinner was good and the kids enjoyed eating the things they helped make.  We made Fettuccine Carbonara, bread sticks, salad and cinnamon rolls.

Artisan Bread in 5 minutes

Master recipe
3 c lukewarm water
1 1/2 tbsp yeast (1 1/2 packets)
1 1/2 tbsp kosher or other coarse salt
6 1/2 c white flour
cornmeal for pizza peel

1. mix dough ingredients but don't knead.
2. allow to rise: cover with a lid but not airtight, for about 2 hours.
3.  Partition and use or refrigerate
4.  When ready to use, dust with flour, cut off a piece, gluten cloack
5.  rest loaf and let rise on a pizza peel for about 40 min- will not see much rise.
6.  twenty min before baking, preheat oven to 450 with a baking stone on middle rack and empty broiler tray for holding water.
7.  Dust and Slash.
8.  Bake with steam.  Put loaf onto baking stone and add 1 cup water then close door.  Bake for 30 + min until crust is browned and firm to the touch.

Baguette, Batard (short, wide baguette), ciabatta (slipper), Couronne, Pain d'Epi (Wheat stalks)

crusty white sandwich loaves
1 1/2 lbs dough
9 x 4 x 3 pan
allow dough to rest 1 hour and 40 min.  Dust with flour and slash the top crust with the tip of a serrated bread knife.
preheat oven to 450 20 min before.  Bake with steam for about 35 min.  Remove loaf from pan and allow to cool completely before slicing or eating.

European Peasant Bread

3 cups lukewarm water
1 1/2 tablespoons yeast
1 1/2 tbsp salt
1/2 c rye flour
1/2 c whole wheat flour
5 1/2 c unbleached all-purpose flour
Cornmeal for pizza peel

Cornstarch wash: blend 1/2 tsp cornstarch with 1/2 c water.  Microwave or boil until mixture appears glassy, about 30-60 sec on high.  Keep in fridge for up to 2 weeks.

Deli-Style Rye
3 cups lukewarm water
1 1/2 tbsp yeast
1 1/2 tbsp salt
1 1/2 tbsp caraway seeds
1 cup rye flour
5 1/2 c unbleached all-pourpose flour
cornmeal for pizza peel
Cornstarch wash

if you roll out the bread then let it rest for 1 hour and 20 minutes

Light Whole Wheat Bread

3 cups lukewarm water

1 1/2 tablespoons yeast

1 1/2 tbsp salt

1 c whole wheat flour

5 1/2 c unbleached all-purpose flour

Whole Wheat Flour for pizza peel

100% Whole Wheat Sandwich Bread

1 1/2 c lukewarm water

1 1/2 c lukewarm milk

1 1/2 tbsp yeast

1 tbsp + 1 tsp salt

1/2 c honey

5 Tbsp oil

6 2/3 c whole wheat flour

use with in 5 days. Portion out and drop into bread pan. Pan should be filled slightly more than 1/2 full.  Let rest 1 hour 40 min.  Dust and slash.  preheat 350 .  Bake with steam.  Bake 50 - 60 min till deeply browned and firm.  Cool Completely before slicing

Oatmeal Bread

1 3/4 cups lukewarm water

1 cup whole milk

1/2 c pure maple syrup

1 1/2 tablespoons yeast

1 tbsp salt

1/4 c oil

1/2 c oat bran

1/3 c wheat bran

1 1/2 c rolled oats

1/2 c whole wheat flour

4 1/2 c unbleached all-purpose flour

Dust, cut off portion, gluten cloak, elongate and drop into loaf pan.  Rest and Rise for 1 hour 20 min.  Preheat 350.  Bake with steam for 45 to 50 min until deeply browned and firm

Oatmeal Pumpkin bread

1 c pumpkin

2 c lukewarm water

1 1/2 tbsp yeast

 1 tbsp salt

5 tbsp butter, melted

1/2 c honey

1/2 c old fashioned oats

3/4 c whole wheat flour

3/4 c rye flour

4 c all purpose flour

portion, shape and drop in loaf pan.  rest for 2 hours.  Preheat oven to 350.  Bake with steam for 45 - 50 min or until deeply browned and firm.

Ruby Tuesday's White Chicken Chili

6 c chicken stock
1 lb great northern bean (soaked in water overnight)
2 med onions, chopped
6 c chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp oregano
2 tsp cumin
1/4 tsp cayenne pepper
2 garlic cloves, minced
1 c salsa
1 tbsp vegetable oil
1 pinch salt - to taste

1.  Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.  Add chicken and salsa.
2.  Saute pepper, spices and remaining onions and garlic in the oil and add to the chili.
3.   Simmer for one more hour.
4.  Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.

Low Fat Broccoli and Cheese Soup

1 c chopped onion
2 garlic cloves, minced
3 c chicken broth
1 (16 oz) package broccoli florets
2 1/2 c 2% milk
1/3 c flour
1/4 tsp black pepper
8 oz light processed cheese, cubed

Heat a large saucepan and spray with heat.  Add onion and garlic; saute 3 minutes until tender.  Add broth and broccoli.  Bring broccoli mixture to a boil over med-high heat.  Reduce heat to med; cook 10 min.
Combine milk and flour, stirring with a whisk until well blended.  Add milk mixture to broccoli mixture.  Cook 5 min until slightly thick, stirring constantly.  Stir in pepper.  Remove from heat and add cheese, stirring until cheese melts.

Place soup in a blender or food processor, and process until smooth.

Whole Wheat Blender Pancakes

1 c milk
3/4 c whole wheat kernels
Place in blender, and blend on high for 5 minutes.  Turn off blender and add:
2 eggs
2 Tbsp sugar
1/2 tsp salt
1/2 c flour
1 tsp baking soda
2 tsp baking powder
1/4 c oil

Blend together on med speed.  Cook in a frying pan sprayed with cooking spray on med heat.  Turn pancakes when they are bubbly on top.

Buttermilk Syrup
1 1/2 c sugar
3/4 c buttermilk
1/2 c butter
1 Tbsp corn starch mixed 2 Tbsp water
1 tsp baking soda
2 tsp vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn starch, and baking soda.  Bring to a boil, and cook for 7 minutes.  Remove from the heat, and stir in the vanilla.

Zucchini Bread

3 eggs, well beaten
1/2 c banana or apple sauce
1/2 c oil
2 c sugar
2 c grated zucchini
3 tsp vanilla
3 c flour
1 tsp salt
1 tsp soda
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp baking powder

1.  Beat eggs until fluffy; add oil and sugar; add zucchini & vanilla.  Mix well.
2.  Add dry ingredients.  Mix well.
3.  Pour into 2 greased and floured loaf pans.
4.  Bake @ 350 for 1 hour

I enjoy this recipe as muffins too.

Black Bean & Corn Salsa

1 15 oz can black beans rinsed and drained
1 11 oz can corn
1 tsp minced jalapeno pepper
1 avocado, chopped
2 med tomatoes, chopped
1 red bell pepper, chopped
1/3 c fresh cilantro or 1 tsp dried
1/4 c diced red onion
1/4 c fresh lime juice
1 tsp salt

Combine all ingredients except avocado and chips.  Cover & chill 2 hours.  Add avocado just before serving.

5 Alarm Chili

1 lb lean ground turkey or beef
1 onion, chopped
1 clove garlic, minced
1 green pepper, seeded and chopped
14 oz pinto beans, drained
28 oz diced tomatoes
1 tsp oregano
1/2 tsp cumin
1/2 tsp balck pepper, freshly ground
1/2 tsp cayenne pepper

1.  Brown ground beef in non-stick dutch oven or large pot along with onion, garlic and green pepper over medium heat until beef is fully cooked.  Drain off any excess oil.
2.  Add spices and beans.  Stir together for 1 minute.
3.  Add tomatoes and bring to boil.  Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Turkey Sausage Patties

1 lb lean ground turkey breast
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tsp coriander
1/4 tsp black pepper, freshly ground
1 tsp paprika
1/2 tsp oregano
1/2 tsp basil
1/2 c chicken broth

1.  Combine turkey and dry spices in large bowl.  Mix together throughly.
2.  Add chicken broth, mixing well.  Let stant 15-20 minutes.
3.  Form turkey into 8 patties, approx 3/4 inch thick.
4.  Cook patties in non-stick skillet over medium heat, 7-8 minutes on each side or until thoroughly cooked.

Pantry Secrets Bread Recipe

10 1/2 c flour1/2 c sugar or 1/3 c honey
1 Tablespoon Salt
3 heaping tablespoons saf-instant yeast
3 Tablespoons liquid lecithin
4 c hot water

Mix dry ingredients.  Add lecithin and water.  Mix for 1 minute (Bosch speed 1) and check consistency.  If dough is too dry, add more water.  Dough should be very sticky.  Mix for 5 minutes.  Do not add flour to the dough after it has finished mixing.  Spray counter and pans with Pam.  Shape loaves and cover with a dish towel.  Let raise 25 minutes.  Bake at 350 for 25 minutes.  This recipe makes four loaves of bread.

**For whole wheat bread, use the same recipe but add one cup of applesauce as part of the hot tap water and 1 additional tablespoon lecithin.  Mix for ten minutes.

This is a good recipe but I either need to only make half of a recipe or put the other half in the fridge for later.    This bread tends to be crumby and get stale quickly.  I like this recipe for pizza, focaccia bread (tomato powder, italian herbs, parmesan cheese and garlic salt), rolls, and dessert braids. 

Marti Riggs recommends increasing the sugar by 1/4 cup and reducing the salt.  She said it turns out like grandma sycamores bread.

Mrs. Stubenvolls Waffles

1 1/4 c milk
2 eggs
1/2 c sugar or I reduce to 1/4 c sugar
1/2 stick butter
dash of salt
2 c flour
1 tsp baking powder

Stir until all lumps are out.  Batter should be semi-thick, cook waffles on med.

 These are sweet enough to eat on their own if I use the whole amount of sugar.  But the kids love to eat these with nutella and whipped cream.  I love these with fresh berries.