Arizona Cookbook - Sourdough

 

This is an old cookbook from 1983. I'm trying to put sections here so I don't loose it. This is very regional cooking and I used to make several things from this sourdough section when I lived in Arizona. 
Title: arizona cookbook
Indian - mexican - Western - Arizona products- backpacking/camping- patio barbecue 
golden weat publishers (my book nolonger has covers)
Sourdough
This is the introduction page to the sourdough section.

Western Ways
The southwest is synonymous with cowboys and prospectors, and cowboys and prospectors call to mind sourdough bread and pinto beans.

At round-up time, chuck wagon cooks would follow the cowboys with several weeks' supplies, including a substantial crock of sourdough starter. Today, there are as many recipes for sourdough as there are sourdough enthusiasts. Much of the fun of sourdough cookery, however, does come from experimentation, Basically, the starter is a combination of milk (or water) and flour which is exposed to yeast cells floating in the air. Given a gestation period, the cells start bubbling, and the process of fermentation has begun. One of the pleasantest ways to start an Arizona friendship is to share sourdough starter.

With sourdough bread and pinto beans, old-time prospectors could keep themselves fortified for weeks. "Pinto" is a Spanish word meaning "speckled” and, indeed, pinto beans do have dark speckles of brown on a creamy-white background. However, these brown dabs disappear during cooking, and the beans emerge as a reddish-brownish color.

In Arizona, pintos are commonly referred to as "frijoles,' and frijoles, meat, and chiles are often combined into one dish. “Chile" itself refers to peppers grown in the southwest. Generally, the smaller the chile pods, the hotter the chile.

SOURDOUGH STARTER #1
1 cup MILK
1 cup FLOUR
To begin, place one cup milk in a glass jar or crock nothing metal) and allow to stand at room temperature for 24 hours.

Stir in 1 cup flour. (To speed the process, cover jar with cheesecloth and place outside for several hours to expose dough to the wild yeast cells floating in the wind.)

Leave uncovered in a warm place (80 is ideal) for 2 to 5 days, depending on how long it takes to bubble and sour. (May be kept near the pilot light on a gas range.) If it starts to dry out, stir in enough moderately warm water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use.

This starter is best if you use it at least once a week. If it is not used for two or three weeks, spoon out and discard about half of the starter and replenish it as described above. If you don't plan to use the starter for several weeks or more it is a good idea to freeze it. Since freezing slows down the yeast action, leave it at room temperature for 24 hours after thawing.

Each time you use part of your starter, replenish it with a mixture of equal amounts of milk and flour. Leave at room temperature for several hours until it becomes full of bubbles. Then cover and store it in the refrigerator.

SOURDOUGH STARTER #2
1 cake YEAST dissolved in 2 cups warm WATER
Add 2 cups FLOUR and place in crockery or pottery bowl (NOT in metal)
Let set in warm place for 3 or 4 days.

When it begins to ferment, skim off top. This scum will be quite thick and may have to be skimmed way down. Add enough flour and water to make a consistency of paste. To keep alive, add flour and water same as above and skim off as it works.
46

SOURDOUGH POT
Take a gallon crock or wooden bucket and put in the following:
2 cups FLOUR
1 teaspoon SALT
3 tablespoons SUGAR
1/2 teaspoon DRY YEAST
2 cups lukewarm WATER

Stir mixture until a smooth thin paste. Put on lid and set in a warm place to sour. Stir it several times a day. In two or three days the sourdough will be ready.

If no yeast is available, add 4 tablespoons sugar and 1-1/2 teaspoons salt to the starter and it will sour, too, except the process will take about 5 days. 

To keep starter active, add one cup unsifted flour and one cup warm water and let stand at room temperature either all night or all day. Do this at least once a week. Always reserve one-half cup or more of starter and store in refrigerator.

SOURDOUGH PANCAKES #1
1/2 cup SOURDOUGH STARTER
2 cups FLOUR
2 cups lukewarm WATER
2 level tablespoons SUGAR
1 teaspoon SALT
3 tablespoons melted SHORTENING or OIL
2 EGGS
1 teaspoon BAKING SODA

To the 1/2 cup of starter add 2 cups of flour and two cups lukewarm water, Beat until smooth and let stand in a warm place overnight.

To the hotcake dough, add sugar, salt and melted shortening or oil. Beat in eggs. Dissolve soda in one tablespoon water and fold in gently. Do not stir after soda has been added. Grease griddle and bake.

SOURDOUGH BUCKWHEATS
Follow pancake recipe, but in place of the flour called for, substitute 1-1/2 cups buckwheat flour and 1/4 to 1/2 cup white flour.

SOURDOUGH PANCAKES #2
cup SOURDOUGH STARTER
1/2 cup warm WATER
1 cup undiluted EVAPORATED MILK
1-3/4 to 2 cups unsifted FLOUR
2 EGGS
2 tablespoons SUGAR
1/2 teaspoon SALT
About 1 teaspoon SODA

Combine starter, evaporated milk, water, and flour in a large bowl, mix to blend and leave at room temperature overnight. The next morning, add eggs, sugar and salt and soda and mix well (don't beat!). Cook on a greased griddle over moderate heat. Do not let griddle smoke! Turn when top side is full of broken bubbles and has lost glossiness. Makes 30 dollar-size or a dozen 6-inch pancakes.

SOURDOUGH BISCUITS
1/2 cup SOURDOUGH STARTER
1 cup milk
2-1/2 cups unsifted FLOUR
3/4 teaspoon SALT
1 tablespoon SUGAR
1 teaspoon double-acting BAKING POWDER
About 1/2 teaspoon SODA
SALAD OIL or BUTTER or BACON GREASE

Mix the starter, milk and 1 cup of the flour in alarge bowl. (Prepare this the night before for breakfast.) Cover the bowl and keep at room temperature to let rise.

Turn this very soft dough out onto 1 cup flour on a bread board. Combine salt, sugar, baking powder, and soda with remaining 1/2 cup flour and sift over the top. With your hands, mix dry ingredients into the soft dough, kneading lightly to get correct consistency. Roll out to a 1/2 inch thickness. Cut out biscuits with a cutter and dip each in either warm bacon grease OR a mixture of half salad oil and half melted butter.

Place close together in a 9 1/2 inch square pan and set in a warm place to let rise for about 1/2 hour. Bake in a moderately hot oven (375 F) for half an hour. (Makes about 14 biscuits.)
48

HAYDEN SOURDOUGH BREAD
1 package active dry YEAST
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER BATTER
2 teaspoons SUGAR
1-1/2 teaspoons SALT
5 cups sifted Family Kitchen or Rose FLOUR
1/2 teaspoon BAKING SODA

In large mixing bowl, soften yeast in the warm water. Blend in starter batter, sugar, and salt. Add 3-1/2 cups flour. Beat 3 or 4 minutes. Cover and let rise in a warm place until double, about 1 1/2 hours. Mix baking soda with remaining 1-1/2 cups flour. Stir into dough. Add enough additional flour, about 1/2 cup, to make a stiff dough. Turn out on lightly floured surface and knead 8 to 10 minutes. Shape into 1 large or 2 medium loaves. Place on lightly greased baking sheets. Let rise in warm place until double, about 1-1/2 hours. Bake in 400 oven for 35 to 40 minutes for medium loaves and 40 to 45 minutes for large loaf.

To shape Round Loaves
Form into ball shape and place on baking sheet. Slightly flatten top with hand and make vertical cuts about 1/4" deep around each loaf at 2-inch intervals with a sharp knife.

To shape French Bread
Divide dough in half. Roll each half into 15x10" oblong. Beginning with wide side, roll up tightly toward you. Seal edges by pinching together. Roll back and forth to lengthen loaf and taper ends. Place diagonally on lightly-greased corn-meal-sprinkled baking sheet. Make 1/4" slashes in dough at 2" intervals.

SOURDOUGH BREAD STICKS
Make dough as directed, but shape into 2 balls. Roll each ball out on floured board to 1/2" thick. Slice dough in long strips, 1/2” wide and roll each strip with your hands on floured board to make them cylindrical. Brush with water and place about l' apart on lightly greased baking sheet. Let rise in warm place for 30 minutes and bake at 400 for 20 minutes,
49

SOURDOUGH DATE LOAF
1/2 cup SOURDOUGH STARTER
1-1/2 cups unsifted FLOUR
1 cup undiluted EVAPORATED MILK
2 tablespoons SUGAR
1/4 cup BUTTER or MARGARINE
3/4 cup BROWN SUGAR
1 cup chopped DATES
1/2 cup chopped WALNUTS
2 beaten EGGS
1/2 cup quick cooking ROLLED OATS
1 teaspoon BAKING POWDER
1/2 teaspoon EACH of SODA and SALT

The night before, combine starter, flour, undiluted evaporated milk, and sugar; partially cover and leave at room temperature overnight. Next day, cream butter and brown sugar. Add dates and nuts; set aside. Combine eggs, rolled oats, baking powder, soda, and salt; stir into the sourdough mixture with date mixture. Turn into greased loaf pan (5 x 9 in.) and let rise about 1 hour. Bake in a moderately hot oven (375 F) for one hour. Cool for 10 minutes in pan, then remove from pan to cooling rack. Serve warm or cool. Makes one loaf.

SOURDOUGH BREAD
1 quart SOURDOUGH
1 quart lukewarm WATER
3/4 cup or 1 cup SUGAR
2 tablespoons SALT
6 tablespoons melted SHORTENING
12 cups FLOUR

Mix ingredients in the order given, adding flour last, using enough to make a dough that can be handled. Knead until smooth and elastic. Place in a greased bowl and let rise. It will take longer than yeast bread, Knead it down and let it rise again.

Shape into four oblong loaves and place on a lightly greased cooky sheet. Cover and set in warm place. Let rise to nearly double in size. Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife. Bake in a 350 F oven for an hour.
50

SOURDOUGH BREAD (Short Method)
1-12 cups warm WATER
1 package YEAST (active dry or compressed)
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH SUGAR and SALT
About 1/2 teaspoon SODA
About 2 cups unsifted FLOUR

Pour warm water into a large mixing bowl. Stir in the yeast. Add starter, the 4 cups flour, salt and sugar. Stir vigorously for about 3 minutes with a wooden spoon. Turn into a large greased bowl. Cover with a towel and let rise in a warm place until double in bulk (1-1/2 to 2 hours). Mix soda with 1 cup of the remaining flour and stir in; the dough will be very stiff. Turn dough out onto a floured board and begin kneading. Add the remaining 1 cup flour (or more) to control the stickiness. Knead until satiny about 5 to 8 minutes.

Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover. Place in a warm place. Let rise to nearly double in size (about 1 to 1-1/2 hours). Just before baking, brush outside with water; make diagonal slashes across the top with a sharp knife.

Put a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until the crust is a medium dark brown (about 45 minutes for oblong loaves and about 50 minutes for the round loaf.)

SOURDOUGH MUFFINS
1/2 cup WHOLE WHEAT FLOUR
1-1/2 cups WHITE FLOUR
1/2 cup melted SHORTENING
1/2 cup SUGAR
1/2 cup EVAPORATED MILK (do not dilute)
2 EGGS
1 cup RAISINS
1 teaspoon SALT
1 teaspoon SODA
1/2 cup SOURDOUGH

Stir only enough to blend. Bake in greased muffin pans at 425 for 25 minutes, In place of the canned milk 1/2 cup water plus two tablespoons dry milk can be substituted.
51

SOURDOUGH BREAD (Long Method)
(This recipe takes 24 hours from start to finish. The bread is denser in texture than the loaf made with commercial yeast.)
1-1/2 cups warm WATER
1 cup SOURDOUGH STARTER
4 cups unsifted FLOUR
2 teaspoons EACH of SUGAR and SALT
2 cups unsifted FLOUR (more or less)
1 teaspoon SODA (or more)

Combine water, starter, 4 cups flour, salt and sugar. Mix well, place in a crock and leave at room temperature about 18 hours or until the sponge has doubled in size. Stir in 1 cup of the remaining flour which has been mixed with the soda. The resulting dough will be very stiff. Turn dough out onto a floured board and knead, adding remaining 1 cup flour as needed. Knead until smooth, 5 to 8 minutes. Shape into two oblong loaves or one large round loaf. Place on a lightly greased cooky sheet. Cover and place in a warm place for 3 to 4 hours, or until. nearly double in size. Just before baking, brush with water. Make diagonal slits in the top with a sharp knife. Place a shallow pan of hot water in the bottom of the oven. Bake in a hot oven (400 F) until crust is a medium dark brown (about 45 minutes for the oblong loaves, 50 minutes for the large round loaf).

SOURDOUGH CORN BREAD
1 cup SOURDOUGH STARTER
1-1/2 cups YELLOW CORNMEAL
1-1/2 cups EVAPORATED MILK
2 EGGS, beaten
2 tablespoons SUGAR
1/4 cup melted BUTTER (warm)
1 teaspoon SALT
About 3/4 teaspoon SODA

Thoroughly mix the starter, cornmeal, evaporated milk, eggs, and sugar in a large bowl. Stir in melted butter, salt and soda. Turn into 10-inch greased pan and bake in hot oven(450 F) for 30 minutes. Serve hot.
52

GREER NEAL'S SOURDOUGH ENGLISH MUFFINS
1/2 cup STARTER
1 cup MILK
2-3/4 cups FLOUR
1 tablespoon SUGAR
3/4 teaspoon SALT
1/2 teaspoon SODA
CORNMEAL

In a large mixing bowl, combine starter, milk and two cups flour. Mix together, cover and set at room temperature about eight hours (or overnight). Mix 1/2 cup flour, sugar, salt and soda; sprinkle over dough; mix in thoroughly. Turn this very stiff dough out onto a board floured with remaining 1/4-cup flour. Knead about two or three minutes, Roll out to 3/4-inch thickness. Use a 3-inch cutter or tuna can with ends removed to cut nine muffins. Place one-inch apart on cookie sheet. Cover with towel and let rise an hour. Sprinkle both sides with corn meal and bake at 300 degrees in lightly greased electric frypan with cover on for 10 minutes on each side. Split and serve hot with butter and honey or jam.

GREER NEAL'S SOURDOUGH DROP COOKIES
1/2 cup STARTER
1 cup undiluted CANNED MILK
2 cups FLOUR
1 cup BUTTER or MARGARINE
1/4 cups DARK BROWN SUGAR
1 beaten EGG
1/2 teaspoon EACH-SALT & SODA
3 cups CORN FLAKES, crushed
3/4 cup chopped WALNUTS
3/4 cup shredded COCONUT (optional)

Stir starter, milk and 1 1/2 cups flour together in a large bowl. Set aside for two hours. Meanwhile, cream sugar and butter; blend in egg and a mixture of 1/2 cup flour, salt and soda. Stir in corn flakes, walnuts and coconut. Blend both mixtures together. Drop batter from a teaspoon onto greased cookie sheet, placing mounds two inches apart. Bake 15 minutes at 375 degrees. (Makes 60).
53

SALT RIVER SOURDOUGH STARTER
1 package active dry YEAST
1/2 cup warm WATER
2 cups sifted Family Kitchen or Rose FLOUR
2 cups lukewarm WATER
1 tablespoon SUGAR
1 teaspoon SALT

In a large mixing bowl, dissolve the yeast in warm water. Stir in flour, lukewarm water, sugar, and salt. Beat smooth with rotary beater. Let stand, uncovered, at room temperature for 3 to 5 days, stirring 2 or 3 times each day. Cover at night to prevent drying.
To keep starter alive: Add 1/2 cup lukewarm water, 1/2 cup sifted Family Kitchen or Rose flour, and 1 teaspoon sugar to leftover starter. Let stand until bubbly and well-fermented, at least 2 days. Cover; refrigerate until used again. If starter is not used within 2 weeks, add about 1 teaspoon sugar to keep it alive. Repeat every 14 days. NEVER STORE THE STARTER IN METAL.

NEVER-FAIL SOURDOUGH BISCUITS
1/2 cups Family Kitchen or Rose FLOUR
2 teaspoons BAKING POWDER
1/4 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup melted BUTTER
1 cup SOURDOUGH STARTER BATTER
Sift the dry ingredients together. Blend in butter and starter. Pat the dough out on a floured surface, adding a little more flour, if necessary. Cut in rounds or squares and place on greased baking sheets. Cover and let rise 30 minutes or until light. Bake in 425 oven for 20 minutes or until browned and done. (Makes one dozen biscuits.)
54

No bake chocolate oatmeal peanutbutter cookies

2 C. Sugar

1/2 C. Milk

1 stick (1/2 cup) butter

1/4 C. Cocoa powder 

1 C. Peanutbutter 

3 C. Old fashioned rolled oats

1T. Vanilla extract

Combine sugar, butter, milk and cocoa into medium pot over medium heat stirring constantly till melted and it comes to rolling boil. Let boil 1 minute. 

Add in peanutbutter and stir till melted and blended. Remove from heat.

Add oatmeal and vanilla and stir till well blended. Drop by tablespoon full onto wax paper and let sit.

Drop by tablespoon fills onto wax paper and let set.

No excuse bread

In these times I though I would share a bread recipe i used to always make. This was the 1st bread I ever made and it's easy to follow. This is an old recipe out of an old lalecha league cookbook called "mothers in the kitchen"

                           no excuse bread

Recipe By     :
Serving Size  : 20    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  yeast
  2          teaspoons  salt
     1/3           cup  butter -- softened
     1/3           cup  honey
     2/3           cup  powdered milk -- optional
  2              whole  egg
  1                cup  wheat germ -- optional
  2               cups  water -- warm
  7               cups  flour -- unsifted

Have all ingredients at room temperature. Combine warm water, yeast and honey. Put all ingredients and 3 cups of the flour in large mixing bowl. Beat 5-10 minutes at medium speed of electric mixer. Remove beaters.

By hand stir in another 3 cups flour, but there's no need to make it smooth.

sprinkle 1 cup flour in a circle about 10 inches in diameter on the kneading surface. Turn out the dough onto this flour. Oil your hands and begin kneeing in flour using finger tips only until dough stiffens up and isn't so sticky.

Knead 5-10 minutes or until dough is smooth and elastic. Adding additional flour if necessary. Poking a finger into the dough should leave an imprint that holds its form but slightly bounces back.

Cover with plastic wrap and folded towel. Let rest 20 minutes. Punch down by kneading a few strokes. Divide into 2 equal portions. On oiled surface, with oiled rolling pin, roll out each portion into appropriate an 8x12 inch rectangle.

If you've never rolled yeast dough, it seems like trying to roll foam rubber, but keep at it. Roll rectangle up towards you, jellyroll fashion from small end, sealing well.

Place seam side down in greased bread pans; brush with oil. Cover with plastic wrap, refrigerate anywhere from 2-*24 hours.

I would make this at night and bake it in the morning. about 10 minutes before baking, preheat oven and remove dough from refrigerator. Uncover, puncture with an oiled toothpick any air bubbles that may have developed. Bake 30-35 minutes at 375ºF

For the oil i used butter consistently through the recipe.

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 255 Calories; 6g Fat (20.2% calories from fat); 8g Protein; 43g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 270mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.

NOTES : 1 packet yeast equals 2 1/4 teaspoon
You can substitute sugar for honey.
Whole wheat bread: may wish to replace honey with Molasses or part of each. use half whole wheat flour and half white. Bake 35-40 minutes at 375ºF.
High protein bread: Replace 1 cup flour with 6Tbs soy flour, 6Tbs powdered milk, 2Tbs wheat germ.
Add this with the 1st flour addition. This is especially good for  children or older persons who don't like to chew meat. Bake 40-45 minutes at 350ºF

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Beef and Guinness stew

Making this tonight and it's pretty good!

5 lb. Stew beef cut into 1 1/2" chunks
1/2 c. All purpous flour
Salt & pepper
5 T. Vegtabl oil or suet
3-4 large yellow onions coarsely chopped
1 lb. White mushroom halfed or quartered
2 12 oz. Bottles Guinness Extra Stout
2 c. Beef stock
1 TSP. Brown sugar
1 TSP. Dried thyme leaves
Generous pinch of nutmeg
4 bay leaves

Toss meat, flour, salt & pepper till coated

Heat oil in large Dutch oven or stew pot. Add meat an brown thourly. Remove from pot and set aside when done.

Add the onions to the pot and cook over medium heat until they just become translucent.

Return beef to the pot and add all other ingredients with salt and pepper to taste.

Bring to a boil and cover. Continue to simmer gently for about 2 hours stirring occasionally.

If you want, you can make some Beer bread with another bottle of Guinness to go with the stew.

Lasagna

Posting my lasagna recipe.
1. because it's good
2. I thought i lost it when I lost my cooking program files but found a paper copy and don't want to loose it for real.

I actually double this when I make it

1 lb ground beef (I use Bob Evans Italian roll sausage)
1 can tomato sauce 
2 jars spaghetti sauce
I used my own sauce so don't add these ingredients, will post sauce recipe
 chopped onion to taste
chopped bell pepper to taste  
2 tbsp chopped parsley (to taste)
1 tbsp chopped oregano (to taste)
minced garlic (to taste

1 cup small curd cottage cheese
1 container ricotta cheese 
1 egg
mozzarella cheese - shredded to taste
1/2 cup grated Parmesan

combine parsley, ricotta, cottage cheese, oregano and egg

preheat oven to 350ºF

I do not fully cook the pasta, I just boil it till it's a little bit soft but still 

In pan coat bottom with sauce
layer with pasta, ricotta mix than mozzarella (save some mozzarella for end)
repeat layers ending with sauce.

cover and bake about 35 minutes

uncover and top with remainder of the mozzarella and Parmesan and return to oven uncovered for another 10 minutes.

For my spaghetti sauce I brown 1 lb roll Bob Evans Italian sausage I add the onions and bell pepper with the sausage. I combine that all into a pot with 1 28oz can tomato sauce and 1 14.5 oz can Italian style diced tomatoes. Add in what ever you like to sauce (mushrooms and such). I also add about 1 tbs honey (or brown sugar).

simmer down to desired consistency. 

2013 Cookie party!

This is a stock photo of what the cookie cutters can make. The set is no longer made but you can  purchase it on E-bay. It is The Williams-Sonoma Holliday Storybook Cookie Cutters set. For reference, the trees are actually about 4-5" tall



This is my post for my 2013 cookie party! I have started a tradition for family and friends that every year I throw a cookie party. This year will be 3D Christmas scene involving sleigh, reindeer, trees and snowman. I will add to this post as the event evolves. I am making the sleigh and reindeer out of gingerbread cookies and the trees and snowman out of sugar cookie dough. I will pre-color the tree dough green.

This is the gingerbread recipe that I am using. It is included in the cookie set.

Gingerbread cookies

(This recipe states it's lighter than those used for houses so suitable for small cookies. See my cookie party 2012 post for a gingerbread house recipe.

Have ingredients at room temperature before starting

Combine and sift together than set aside

5 c. flour
½ t. Baking soda
1T. Ground ginger
4t. Ground cinnamon
¾ t. ground cloves
1t. Nutmeg
1t. Allspice
1 ½ t. salt

In the bowl of an electric mixer, using flat beater, beat on medium-high speed until fluffy and pale yellow (4-6 minutes)

                2 sticks (1 cup) butter

Add and beat for 1 minute

                ½ c. firmly packed brown sugar
                ½ c. granulated sugar

Reduce speed to low and beat in, until well combined (about 1 minute)

                1 c. molasses

Add and beat until well combined

                1 egg

Add the flour mixture in 4 portions, beating in each addition before adding more. Stop and scrape down sides of bowl occasionally.

Turn dough out onto floured surface and with floured hands divide into 4 sections. Shape each section into a disc and wrap in plastic wrap, parchment paper or other material and refrigerate at least 2 hours or up to 2 days.

Preheat oven t o400ºF (200ºC)

Remove dough 1 disc at a time and let stand 10 minutes. Roll out to ¼ “- 3/8” thickness and cut.

Bake cookies until lightly browned on the bottom (4-5 minutes for smaller cookies 6-7 minutes for larger cookies). 

Let cookies cool on the sheet for 5 minutes before removing and placing on cooling rack. Trim cookies while warm as needed

12-22-13
Cookie party was a success (as it usually is). I found some silicone molds for $1.99 at our grocery store (Meijer's) so I melted Jolly rancher candies into them. the gingerbread men and snowflakes took 1 candy. and I used 3 for the presents to fill the bow space.

 And as for the cookies.... it was FUN! We had lots of candy to decorate with and a room full of creative people who have unique senses of humor is always a good thing.

 This one belonged to a friend of mine. Her and her husband love to do cookie stuff.

 This is my niece with her decked out tree

 

 Another friend has their sleigh running over some poor gummy bears!

 And my daughter made a full on cookie crime scene!

 

 For the candy decorations we had...

• colored sugar
• candy corn
• mints
• gummy bears
• gummy worms
• sour gummy worms
• chocolate covered raises
• spice drops
• pull and peel twizlers
• peppermint candies
• mini M&M's
• mini reses cups
• smarties
• candy pearls (in assorted colors and sizes)
• jelly beans
• icing
• buttercream frosting
• royal frosting

We may have had more, but that is what i can think of for now.

Cookie party 2012

I haven't posted in a while but I have been busy!

We just had our cookie party Saturday and it was a hit! This year we made gingerbread houses. we made up the dough and Anja cut out templates for the house parts. we collected lots of candy and edible decorations for the houses.

this was the gingerbread recipe

Heat to boiling point:
2/3 c brown sugar, packed
2/3 c molasses
1 tsp ginger
1 tsp cinnamon
1/2 tsp cloves

remove from heat, and add:
2 1/4 tsp baking soda

Pour this over 2/3 c margarine in a bowl. Stir until margarine melts.

Add and blend thoroughly:
1 egg
4 1/2 c sifted flour (approximate)

Knead lightly (10-15 strokes on floured board)
Divide into 4 pieces and form into flattened balls. Wrap in plastic and let cool a bit.
Roll out about 1/4-3/8” thick and cut out each set twice (dorky’s note, this is the house pieces). Note: Do not make the dough too thick.
Bake at 350; on greased baking sheet or parchment for 15 minutes.

*note - it originally called to let chill a couple hours but when I did that I couldn't roll it out for nothing and had to add water and butter my hands to stop it from crumbling. So we ended up mostly just cutting it straight after kneading.

For the Royal Icing I use the Wilton recipe that uses meringue powder. it's really easy to make. Just be sure not to over beat it. Also allow the walls to harden and set before "gluing" on the roof. Royal icing get's rock hard and is a very effective (and tasty) glue

the decorations we used:
pull and peel twizlers
mini and regular m&m's
pretzel sticks
mini candy canes
mini Nilla wafers
cashews
holiday "drops"
jelly beans
sprinkles
gummy bears
fruity twizlers
Jolly ranchers
peppermints
powdered sugar for snow

we melted the jolly ranchers in a low, 250ºF oven in silicone ice cube trays (the type that have sort of a gem shape to the bottom) to make gems. Lots of the people used them to make windows. We also melted the jolly ranchers on silicone pan liners so that they would spread out flat which is what you see as the roof tiles on one house and "stepping stones" in front. We melted the peppermints as well on the silicone liners. the silicone kind of grabs the bottom of the mit and it melted in really neat ways as the candy ran.

DD's b-day cakewiches!

So we are having DD's party today and we just finished the cakewiches. one is ham & cheese on "rye" and the other is yet another pb&j. The ham & cheese one is butter creme frosting for the "mayo" and marshmallow fondant for the ham and cheese it is a yummy fondant recipe! easy to follow and make. for the ham I used brown Wilton frosting coloring and a touch of orange. the cheese is just orange. I colored the ham frosting before putting it on so it would be more marbled but the cheese was done as it was being made to make it more uniform. The fondant frosting is a marshmallow fondant which is really quite good and easy to follow.

I"m going to dust the white spots w/cocoa powder to help hide them.

Sausage gravy and biscuits

One of my son's (and mine) favorite breakfasts! Easy to make and well worth it.

For the gravy I brown and crubmle a 1lb. roll of sausage. I always make this in one of my cast iron skillets. When that is browned I add 1 stick of butter and pour milk into the skillet to reach the bottom of the pour nub indents on the sides and simmer. I dissolve several tablespoons of corn starch into cold water and add to the gravy till it's the desired thickness.

For the biscuits I use this recipe. You can add some flavor by substituting what ever amount of the shortening for reserved bacon fat/drippings if you happen to save them for cooking. I also like to sprinkle in some garlic powder and Italian seasonings. If I have it I also like to shred in some cheddar cheese. I generally double this biscuit recipe when I make it for the family as we are a family of 5.

I prefer to roll the biscuits in my hands and drop them onto the baking stone (I bake on stones). But you can also roll them out and cut them with round cutters or what ever you desire.

I like to hard fry an egg and break open a biscuit or 2 and then smother the plate in gravy. I used to buy white gravy mix till I was reading the side of my corn starch box and realized how simple it is to just make it.

Baking Powder Biscuits

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup shortening
2 cups all-purpose flour -- see notes
1 tablespoon sugar
1 tabelspoon baking powder
1 teaspoon salt
3/4 cup milk

1. Heat oven to 450

2. Cut shortening into flour, sugar, baking powder and salt in medium
bowl, using pastry blender or crisscrossing 2 knives, until mixture looks
like fine crumbs.

3. Stir in milk until dough leaves bides of bowl (dough will be soft and
sticky)

4. Turn dough onto lightly floured surface. Knead lightly 10 times, Roll
or pat to 1/2" thickness. Cut with floured 2 1/2" round cutter. Place on
ungreased cookie sheet about 1" apart for crusty sides, touching for soft
sides.

5. Bake 10-12 minutes or until golden brown. Immediately remove from
cookie sheet. Serve warm.

Source:
"Betty Crocker's NEW cook book"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 165 Calories; 9g Fat (50.3%
calories from fat); 3g Protein; 18g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 307mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 2
Fat; 0 Other Carbohydrates.

NOTES : *Add a bit of extra flavor to your biscuits by stirring in
2 teaspoons chopped fresh or 3/4 teaspoon dried dill weed
or basil with the flour.

*If using self-rising flour, omit baking powder and salt.

Nutr. Assoc. : 0 0 0 0 0 0

My son loves to help make this and here is a photo of him kneading the dough.

Beer Bread

This is is quick and easy bread to whip up. I often make it to go along with my Lemon-Herb-Chipotle Roasted Chicken. Also great with chilies and other dishes. My kids love this bread!

* Exported from MasterCook *

Beer Bread

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Cooking With Beer

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups self-rising flour -- *see Note
2 tablespoons sugar
4 tablespoons butter -- melted
1 can beer -- warm
4 tablespoons butter -- melted

Preheat oven to 375

mix all ingredients except the last 4 tablespoons butter in a bowl and
pour into a greased/buttered bread pan.

Bake 45 minutes

Take it out and pour the 4 Tbs melted butter over the top

Return to oven and bake another 10 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 238 Calories; 10g Fat (37.7%
calories from fat); 4g Protein; 32g Carbohydrate; 1g Dietary Fiber; 25mg
Cholesterol; 572mg Sodium. Exchanges: 2 Grain(Starch); 2 Fat; 0 Other
Carbohydrates.

NOTES : 1 C self-rising flour = 1 C all purpose flour +1 tsp
baking powder + 1 tsp salt

Nutr. Assoc. : 0 0 0 0 0

Lemon-Herb-Chipotle Roasted Chicken

This is a family favorite. This chicken is nice and juicy thought with a rich flavor. The chipotle rub gives it a wonderful flavor and the chicken is not to spicy. All my kids eat this up!

Left overs make a great chicken noodle soup. Make the soup with the skin for added spice, remove the skin for a milder soup. As of course I always make home made egg noodles for my soups!

This is also excellent with Beer Bread.

The original recipe called for 2 smaller fryer chickens but for simplicity of only working with one bird I use a large roaster. In my post about Smoking a turkey you can see what I mean about spreading the seasoning under the skin.

For left over chili pure, freeze in ice cube trays and then transfer to a zipper freezer bag for storage for future use.

This recipe can be found in the Chevy's fresh mex cook book. I really like this book!


* Exported from MasterCook *

Lemon-herb-chipotle Roasted Chicken

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds whole chicken
1/2 cup olive oil
2 tablespoons kosher salt
1 tablespoon black pepper
6 sprigs rosemary
6 sprigs oregano
1 whole lemon -- cut in half
4 large garlic cloves -- cut in half
2 tablespoons chipotle chile canned in adobo -- *see Note


Preheat the oven to 350. Remove the giblets from the body cavity, and trim
away the excess fat. Rinse chicken inside and out under cold running water
and pat dry.

Combine the olive oil, salt, and pepper in a small bowl.

Spread the seasoned olive oil under the breast skin. Place garlic clove
halves under the breast skin on each side and down into the legs if
possible. Strip the leaves of the remaining sprigs of rosemary and oregano
and mince; distribute evenly under the breast skin.

coat the cavity generously with the remanding seasoned olive oil. Strip
the leaves off 3 sprigs rosemary and 3 sprigs oregano and mince; place
inside the cavity. Place 2 each of the remaining sprigs of rosemary and
oregano (leaves still attached) in the cavity. Squeeze the lemons into the
cavity and stuff the halves into the cavity.

Sprinkle pepper and salt over the entire chicken. Truss the chicken drum
sticks, closing the cavity. Or with a wooden skewer, pinch the skin
together over the cavity and pierce through the skin and work your way up
the body "sewing" the skin together. Rub outside of chicken with the
chipotle puree.

Place the chicken on a roasting rack in a roasting pan and roast until the
thigh juices run clear when the skin is pierced with a knife, about 2
hours, basting with pan juices every 30 minutes, or until the thigh meat
registers 165 on an instant read thermometer.

Carve and serve.

Source:
"Chevys & Rio Bravo Fresh Mex Cook Book"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 748 Calories; 58g Fat (69.6%
calories from fat); 49g Protein; 8g Carbohydrate; 4g Dietary Fiber; 235mg
Cholesterol; 2082mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat.

NOTES : Puree the contents of a entire can of chipotle chile in
adobo sauce. Or you can make your own.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Painting sugar cookies

So we painted sugar cookies on Christmas eve. This is a fun thing for the kids (and adults)! It takes more time than other methods of decorating cookies but it's quite fun. You start with your favoriate rolled sugar cookie recipe and make a bunch of cookies! And for the "paint" I don't really have a recipe exactly but I take a medium bowl and fill it with powdered sugar. Add about 1-2 tsp vanilla extract and I like it to be a bit buttery so I add 1-2 tsp Whilton imitation butter flavoring. Gradually add milk and whisk to the desired consistency (paint). divide into small bowls and color the icing. get some cheap plastic craft paint brushes and let everyone have fun!

Here is the sugar cookie recipe I used:

Rolled sugar cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies Deserts
Holiday recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter -- softened
2 cups sugar
4 whole eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1. In large bowl, cream together butter and sugar until smooth. Beat in
eggs and vanilla. Stir in the flour, baking powder and salt. Cover and
chill dough for at least one hour (or over night).

2. Preheat oven to 400ºF (200ºC). Roll out dough on floured surface 1/4
to 1/2 inch thick. Cut into shapes with any cookie cutter.

3. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6-8
minutes. Cool completely.

(click on any image to enlarge it)

Maple nut sticky buns

A great recipe for breakfast. Make these the night before and let them rise in the refrigerator over night and take them out while the oven is preheating then just pop them in! This will be our yummy treat come Christmas morn.... and good any other time of year to!

Maple Nut Sticky Buns

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup nuts -- coarsely chopped
1/2 cup maple syrup
3 cups all-purpose flour
1/4 cup granulated sugar
1 package yeast
1 teaspoon salt
1 cup water -- warm
6 tablespoons butter -- softened
1 whole egg -- room temp
1/2 cup packed brown sugar
1 teaspoon cinnamon

1. Grease 13 x 9 inch baking pan and spread nuts and syrup evenly over the bottom.

2. Combine 2 cups flour, granulated sugar, yeast and salt in a large bowl. Stir in water, 2 tbs. butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.

3. On lightly floured surface, roll dough to 15 x 12 inch rectangle. Spread with remaining butter. Mix brown sugar with Cinnamon; sprinkle over surface. Starting with a 12" end, roll up tightly.

4. Cut into 12 slices; place cut side down, evenly spaced in prepared pan (they will rise to fill the gaps). Cover with plastic wrap and let rise until buns double. 30-45 minutes. Preheat oven to 375º F. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges;
invert onto serving plate. Serve warm.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 280 Calories; 7g Fat (23.5%
calories from fat); 6g Protein; 49g Carbohydrate; 2g Dietary Fiber; 18mg
Cholesterol; 191mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1
Fat; 1 1/2 Other Carbohydrates.

NOTES : You can place yeast doughs in a slightly warm oven to provide a dry, warm place to rise. To easily cut dough, use string by wrapping it around the dough and pulling it through.

Mix 'n' Match
For cinnamon rolls, omit syrup and nuts; glaze with a mixture of 1 1/2 cups confectioners sugar, 2-3 tablespoons milk and 1 teaspoon vanilla.

It is best to judge rising by size and not be concerned by the time it takes.

Peanut Brittle

So, here's the steps and recipe for the best peanut brittle ever (seriously, this is what many PPL say about it)! I have found out that you can get the silicone baking liners and use them and this eliminates the need to line and grease the pans.

Another thing about candy. Hard candy is dry candy. it's hard because you have cooked out the water. So, if you make hard candy on a humid day it will adsorb the moisture from the air and get tacky Which is why it's really popular in winter (the air is dry). This is also why it is important to make sure you keep it covered. And do not store softer candies along with hard candies. I did this once and my brittle got soft and tacky due to the moisture in the other candies.

Peanut Brittle

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Candies Holiday recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla

1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter
1 pound peanuts -- raw

1. Heat oven to 200°F. Grease 2 cookie sheets, 15 ½ by 12 inches and keep in warm oven. This makes the brittle easier to spread. Grease long metal spatula, or the back of a metal spoon and set aside.

2. Mix baking soda, 1 tsp. water and the vanilla; set aside. Mix sugar, 1 cup. water and the corn syrup in 3-quart sauce pan. Cook over medium heat, stirring occasionally, to 240°F on candy thermometer (soft ball stage).

3. Stir in butter and peanuts. Cook, stirring constantly, to 300°F (hard crack stage). Watch carefully so mixture does not burn. Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.

4. Pour half the candy mixture onto each cookie sheet and quickly spread with buttered spatula about ¼" thick. Cool completely, at least 1 hour. Break into pieces with butter knife handle and store in covered container.

Source:
"Betty Crocker cook book"
Yield:
"2 pounds"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4978 Calories; 258g Fat (43.9%
calories from fat); 117g Protein; 625g Carbohydrate; 39g Dietary Fiber;
93mg Cholesterol; 2728mg Sodium. Exchanges: 4 1/2 Grain(Starch); 15 Lean
Meat; 42 1/2 Fat; 37 Other Carbohydrates.

NOTES : It is easier to spread the hot brittle by pouring it out onto the sheets and then shaking and rocking to make it flow thin. You do not need a greased spatula or spoon this way. Click on any image if you like for an expanded view.
-----------------------------------------------

In this photo the sugar has just dissolved. Because brittle does not have the dairy in it like caramels, you do not need to tend to the pot as often because it will not boil up and over making a mess. Just keep an eye on the temperature.
Here it has reached 240ºF and is ready to have the peanuts and butter added. Make sure you have RAW peanuts because they will cook in the syrup for quite a while and roasted ones will simply burn. 1lb of raw peanuts equals just a bit over 2 cups. You can see the syrup has begun to yellow and the bubbles are a bit thicker. In the cup with the small spatula is my vanilla, water, baking soda mix for later.
Here i have added the peanuts and butter. This will greatly cool down the syrup and it can be a bit stiff to stir as it gets back up to temp. Once the peanuts are in it you will want to keep it moving. More so after they start to cook and darken so they cook evenly. I only use real butter. When it comes to candy, there are so few ingredients I don't dare cut corners!
Here it has reached 300ºF. At this point you will want to work fast! You can see how brown/dark the brittle has gotten and the peanuts are also quite dark. This is good! And by this time your house will be filled with the wonderful smell of roasted peanuts.
Remove it form the heat and take out the thermometer (you will be siring very fast and dumping out the syrup). Pour in your vanilla (again, I only use real vanilla extract), water and baking soda mixture and mix fast and hard. It will froth up as you see in this image. It's quite a neat process. This is how the brittle gets light, bubbly and crunchy. Without the baking soda it would just be a hard lolly pop type substance w/peanuts in it.
As soon as it is all evenly mixed quickly pour it out onto your pans and spread. Make sure you are pouring it onto a flexible surface (don't use pyres or stoneware for example). Candy makers use marble slabs and the candy cools on contact. When it is cooled and done break up and store.

This brittle is light and crunchy with rich flavors. IT does not tack to your teeth or hurt to bite it.
Cleanup is easy! This is just hardened sugar. So, no matter how bad your mess is, just soak in water and give it a bit of time and it will be easy to wash your pans.

Winter recipes

Here are some fun winter recipes.

Snow Ice cream

Get about 1 gallon fresh fallen snow. You will want to wait till the snow is deep enough to be sure to get CLEAN snow! and the fluffy stuff works best, don't want wet snow.

Add about 1 cup white sugar
1 tbs vanilla extract
and about 2 cups (give or take) of milk

The richer the dairy product, the creamier the ice cream.

Mix the snow, vanilla & sugar and gradually add the dairy till you reach the consistency you prefer and enjoy! Kids love to make this!

Snow slushies
Get fresh fallen snow. Mix Kool-Aid into a really concentrated mixture. Works best if the mixture is chilled so it doesn't instantly melt the snow. Pour over a cup of snow and enjoy!

My large, family sized hot cocoa mix

This is another really easy recipe and great to have on hand. 

In a sealable container. Mine is 4.5 qt/4.3L large rubbermaid flex seal. I just bought a new one. This is the exact one I got on Amazon.

 I dump in an 8 oz container of regular cocoa powder (buy using this size container you do not need to measure the ingredients).
1 box (makes 8 quarts size) powdered (dry) milk
then fill the rest with sugar.

I don't like to mix it in my container as it's tall so i dump the ingredients in the container then put them in a big bowl for mixing and then back in the container when done. I use generous 1/3 cup scoops per mug. The kids love having it on hand during the winters. And it's good in coffee to!