For breakfast, I fed the kids (and dh) waffles and bacon.
Lunch: leftover northern beans with ham
Dinner: Chef Salad, breadsticks, brownies.
BREAKFAST:
Bulk Waffles
Recipe By : Cherylann
Serving Size : 48
Categories : Waffles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 cups sifted all-purpose flour
24 teaspoons double-acting baking powder
8 teaspoons baking soda
8 teaspoons salt
16 cups buttermilk
32 eggs -- well beaten
8 cups butter or margarine -- melted
Sift flour, baking powder, soda, salt. Combine buttermilk, eggs; add to flour mixture. With hand beater, or mixer at high speed, beat until smooth; whisk in butter.
When waffle iron is ready to use, pour batter into center of lower half until it spreads about 1" from edges. Bring cover down gently. Cook until no steam escapes. Do not raise cover during baking.
When waffle is done, lift cover; loosen waffle with fork; serve at once. Reheat iron before pouring in next waffle. Flash freeze & bag in multiples of 12 (separated by wax or freezer paper).
LUNCH:
All I did was fix dried northern beans with ham in them and seasoned well with salt, pepper and Italian seasoning. Simmered them all day.
DINNER:
Chef's Salad Bowl
Recipe By : Cherylann
Serving Size : 6
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds head lettuce or mixed greens
3/4 pound cooked turkey
1/2 pound cooked ham
1/2 pound cheddar cheese or swiss cheese
6 green pepper rings
3/4 pound tomatoes -- cut into wedges
3 hard-cooked eggs -- quartered
Cut or tear lettuce into bite-size pieces. Portion into individual salad bowls
Cut meat and cheese into thin strips. Arrange on top of lettuce, turkey, ham and cheese.
Garnish with 1 green pepper ring, 2 tomato wedges, and 2 egg quarters.
Serve salad with choice of dressings.
Breadsticks
Recipe By :Cherylann
Serving Size : 32-48
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32-48 breadsticks. Flash freeze, then bag in multiples of 6.
From-Scratch Brownies
Recipe By : Cherylann
Serving Size : 18
Categories : Brownies & Bars
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces chocolate syrup
1/2 cup butter
1 cup all-purpose flour
1 cup sugar
4 eggs
Preheat oven to 350°.
Mix chocolate syrup, butter, flour and sugar together; add eggs, one at a time, mixing well after each addition.
Pour into a greased 13X9" baking pan; bake for 30 minutes.
Showing posts with label breads. Show all posts
Showing posts with label breads. Show all posts
Thursday, March 5, 2009
Saturday, October 18, 2008
Christmas Morning Orange Rolls
I made these for breakfast, thought I'd share one of our favorite breakfasts :o)
Christmas Morning Orange Rolls
Recipe By :Cherylann
Serving Size : 30
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rolls:
1 package yeast
1/4 cup water -- 110-112°
1 cup warm milk -- 110-112°
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg -- lightly beaten
3 1/2 cups all-purpose flour -- 3 1/2-3/4 cups
Filling:
1 cup sugar
1/2 cup unsalted butter -- softened
2 Tablespoons grated orange rind
Glaze:
1 cup powdered sugar
4 teaspoons unsalted butter -- softened
4 teaspoons milk -- 4-5 teaspoons
1/2 teaspoon orange extract
In small bowl, dissolve yeast in water.
In lg bowl, mix milk, shortning, sugar, salt, and egg. Add yeast mix; blend well. Stir in enough flour to make a soft dough.
Kneed on floured board for about 7 minutes. Put in greased bowl, turn to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down; divide in half. Roll each into a 15x10 rectangle.
Mix filling ingredients until smooth. Spread half on each rectangle. Roll up, starting with the long end.
Cut each into 15 rolls. Put in 2 greased 11x7 baking pans. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375*.
Bake for 20-25 minutes, until lightly browned.
Mix glaze ingredients, spread over warm rolls.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 6g Fat (33.6% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : The better quality your ingredients, the better qualty quality your rolls will be. I serve these with Christmas brunch. They are a big hit. Since we have a large family (24), I take the whole recipe.
Christmas Morning Orange Rolls
Recipe By :Cherylann
Serving Size : 30
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Rolls:
1 package yeast
1/4 cup water -- 110-112°
1 cup warm milk -- 110-112°
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg -- lightly beaten
3 1/2 cups all-purpose flour -- 3 1/2-3/4 cups
Filling:
1 cup sugar
1/2 cup unsalted butter -- softened
2 Tablespoons grated orange rind
Glaze:
1 cup powdered sugar
4 teaspoons unsalted butter -- softened
4 teaspoons milk -- 4-5 teaspoons
1/2 teaspoon orange extract
In small bowl, dissolve yeast in water.
In lg bowl, mix milk, shortning, sugar, salt, and egg. Add yeast mix; blend well. Stir in enough flour to make a soft dough.
Kneed on floured board for about 7 minutes. Put in greased bowl, turn to grease top. Cover and let rise until doubled, about 1 hour.
Punch dough down; divide in half. Roll each into a 15x10 rectangle.
Mix filling ingredients until smooth. Spread half on each rectangle. Roll up, starting with the long end.
Cut each into 15 rolls. Put in 2 greased 11x7 baking pans. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375*.
Bake for 20-25 minutes, until lightly browned.
Mix glaze ingredients, spread over warm rolls.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 157 Calories; 6g Fat (33.6% calories from fat); 2g Protein; 24g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : The better quality your ingredients, the better qualty quality your rolls will be. I serve these with Christmas brunch. They are a big hit. Since we have a large family (24), I take the whole recipe.
Teacher Gifts
Gift baskets again. Will have apple tarts (the scented kind that you melt in a burner to make your house smell good, not the food kind, lol), a pot holder, and this bread.
Apple Bread-in-a-Jar
Recipe By : Cherylann
Serving Size : 32
Categories : Gifts-in-a-Jar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 cups sugar
4 eggs
2 cups shredded apples
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2/3 cup nuts
This recipe is easy to do, but the instructions must be followed exactly. The nicest thing about giving Bread-In-A-Jar is that those who receive it can keep it until they get over the holiday food blahs.
Preheat oven to 325°. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year. Take jars out the oven one at a time. When jars have cooled enough to handle them, tighten the tops. As jars cool, they will seal.
Cream shortening and sugar. Beat in eggs, apples and water.
Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
Bake at 325 degrees for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
Yield:
"8 pints"
Apple Bread-in-a-Jar
Recipe By : Cherylann
Serving Size : 32
Categories : Gifts-in-a-Jar
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 2/3 cups sugar
4 eggs
2 cups shredded apples
2/3 cup water
3 1/3 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 1/2 teaspoons salt
2/3 cup nuts
This recipe is easy to do, but the instructions must be followed exactly. The nicest thing about giving Bread-In-A-Jar is that those who receive it can keep it until they get over the holiday food blahs.
Preheat oven to 325°. Bake in pint size wide mouth canning jar, seal immediately upon removing from the oven. It will keep on the shelf for up to one year. Take jars out the oven one at a time. When jars have cooled enough to handle them, tighten the tops. As jars cool, they will seal.
Cream shortening and sugar. Beat in eggs, apples and water.
Sift together flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture into greased wide mouth pint jars, filling half full.
Bake at 325 degrees for 45 minutes. When done, remove one jar at a time, wipe sealing edge with paper towel or cloth and screw cap on tightly. The heat will vacuum seal the jar and the bread will keep up to one year.
Yield:
"8 pints"
Tuesday, July 8, 2008
Tonight's dinner 7/8/08
Homemade BBQ (pork shoulders on the pig cooker, pulled, chopped and mixed w/bbq sauce of the vinegar variety), homemade chips (potatoes sliced as thin as possible and deep fried), rolls, salad and leftover dessert.
Saturday, July 5, 2008
Dinner Tonight 7/5/08
We'd planned to have this last night, but had so many leftovers from lunch yesterday, we had those instead.
Country chicken dinner, salad, yeast rolls, chocolate cake and milk.
Country Chicken Dinner
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- peeled and cubed
3 cups baby carrots
1 onion -- coarsely chopped
4 chicken breasts -- halved
1 cup water
2 packets chicken gravy mix
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 cup sour cream
Arrange potatoes, carrots and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix and seasonings in a small bowl; drizzle over chicken.
Cover and cook on low setting to 8 hours, or on high for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
All-American Chocolate Cake
Recipe By :Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Country chicken dinner, salad, yeast rolls, chocolate cake and milk.
Country Chicken Dinner
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups potatoes -- peeled and cubed
3 cups baby carrots
1 onion -- coarsely chopped
4 chicken breasts -- halved
1 cup water
2 packets chicken gravy mix
1 teaspoon seasoned salt
1 teaspoon dried thyme
1/4 teaspoon poultry seasoning
1 cup sour cream
Arrange potatoes, carrots and onion in a slow cooker. Arrange chicken on top, overlapping slightly; set aside. Combine water, gravy mix and seasonings in a small bowl; drizzle over chicken.
Cover and cook on low setting to 8 hours, or on high for 4 hours. Remove chicken and vegetables to a serving platter. Whisk sour cream into drippings in slow cooker; pour over chicken and vegetables.
Yeast Rolls
Recipe By : Cherylann
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.
All-American Chocolate Cake
Recipe By :Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Thursday, July 3, 2008
Dinner Tonight 7/3/08
Chicken Chili, Breadsticks, Salad, Key Lime Pie, Milk.
Chicken Chili
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained
Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.
Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.
Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Key Lime Pie
Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices
Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.
Chicken Chili
Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless skinless chicken breasts
8 ounces Monterey jack cheese -- cubed
16 ounces salsa
46 1/2 ounces Great northern beans -- (3 cans), rinsed and drained
Cover chicken breasts with water in a saucepan; simmer until cooked through, about 20-30 minutes. Reserve broth and shred chicken.
Add reserved broth and chicken to crockpot; stir in cheese. Add salsa and beans to chicken mixture.
Cover and cook on low for 1-2 hours, or until heated through and cheese is melted.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Key Lime Pie
Recipe By :Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cold milk
2 packages vanilla pudding mix
2 teaspoons grated lime rind
8 ounces Cool Whip® -- thawed
6 ounces graham cracker pie crust, 9 inch
lime slices
Pour milk into large bowl. Add pudding mixes and lime peel. Beat with wire whisk 2 minutes or until smooth. Mixture will be thick. Immediately stir in 1/2 of the whipped topping. Spoon into crust.
Refrigerate 4 hours or until set. Garnish with remaining whipped topping and lime slices.
Sunday, April 13, 2008
Tonight's dinner
Beef & Noodle Skillet, Veg-all, salad, bread sticks, oatmeal cookies, milk.
Beef & Noodle Skillet
Recipe By : Cherylann
Serving Size : 4
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- browned and drained
2 cans beef broth
8 ounces elbow macaroni
16 ounces Velveeta
1 cup salsa
Place beef in a 12" skillet; add broth.
Heat to boiling; stir in macaroni.
Boil until macaroni is tender; reduce heat and mix in cheese and salsa.
Heat through, stirring occasionally.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48 breadsticks
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Freeze in packs of 6.
Crisp Oatmeal Cookies
Recipe By : Cherylann
Serving Size : 60
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick cooking oats
1 cup flaked coconut
2 1/2 cups Rice Krispies®
Preheat oven to 350°.
Cream together butter and sugars until fluffy. Add eggs, blending well, then vanilla.
Sift together flour, baking powder and baking soda. Gradually add the dry ingredients to the creamed mixture; mixing well. Stir in the oats, coconut and cereal.
Drop by teaspoons about 2" apart on greased baking sheets. Bake for 12-15 minutes or until done. Remove from sheets and cool on racks.
Yield: 5 dozen
Freeze by the dozen.
Beef & Noodle Skillet
Recipe By : Cherylann
Serving Size : 4
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef -- browned and drained
2 cans beef broth
8 ounces elbow macaroni
16 ounces Velveeta
1 cup salsa
Place beef in a 12" skillet; add broth.
Heat to boiling; stir in macaroni.
Boil until macaroni is tender; reduce heat and mix in cheese and salsa.
Heat through, stirring occasionally.
Breadsticks
Recipe By : Cherylann
Serving Size: 32-48 breadsticks
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 cups all-purpose flour -- divided
2 packages active dry yeast
2 teaspoons salt
2 cups warm water
cornmeal
1 egg white -- slightly beaten
1 Tablespoon water
In large mixer bowl combine 2 cups of the flour, the yeast, and salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto lightly floured surface.
Knead in enough of the remaining flour to make stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.
Cut each half of dough into 16 or 24 pieces. Roll each piece into a rope 8 inches long. Place on greased baking sheet. Cover; let rise until nearly double (about 30 minutes). Preheat oven to 375°. If desired, brush with egg white mixture and sprinkle with coarse salt or sesame seed. Bake for 10 minutes; reduce temperature to 300° and bake for 20 to 25 minutes longer. Makes 32 or 48 breadsticks.
Freeze in packs of 6.
Crisp Oatmeal Cookies
Recipe By : Cherylann
Serving Size : 60
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick cooking oats
1 cup flaked coconut
2 1/2 cups Rice Krispies®
Preheat oven to 350°.
Cream together butter and sugars until fluffy. Add eggs, blending well, then vanilla.
Sift together flour, baking powder and baking soda. Gradually add the dry ingredients to the creamed mixture; mixing well. Stir in the oats, coconut and cereal.
Drop by teaspoons about 2" apart on greased baking sheets. Bake for 12-15 minutes or until done. Remove from sheets and cool on racks.
Yield: 5 dozen
Freeze by the dozen.
Friday, December 28, 2007
New Year's Day Dinner
For New Year's Day, we will have Pork Tenderloin, Greasy Rice, Green Beans, Turnip Greens, Black Eye Peas, Rolls, Lemon Meringue Pie & Chocolate Cake.
Here are the recipes.
Easy Lemon Rosemary Pork Tenderloin
Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin
Preheat oven to 400°.
Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.
Place on a rack in a shallow roasting pan.
Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.
Cover with foil; let stand for 10 minutes before slicing.
Greasy Rice
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste
Boil rice in broth according to package directions.
NOTES : Can also use chicken broth.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste
Empty beans into strainer and rinse thoroughly. Place in a medium pot.
Add remaining ingredients. Cook on medium heat for 10-12 minutes.
Self-Rising Flour Yeast Rolls
Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour
Dissolve the yeast in 3 tablespoons of warm water and set aside.
Beat the eggs in a small bowl and set aside.
Melt the shortening in a small saucepan on low heat and set aside.
In large bowl, combine the milk, water, shortening, sugar and mix well.
Allow to cool until lukewarm.
Add eggs and yeast, and mix well again.
Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.
Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.
When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.
Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.
Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.
Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.
Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.
Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.
Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.
Yield: "3 1/2 dozen"
NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.
When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.
Lemon Meringue Pie
Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked
Preheat oven to 350°.
For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.
In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.
Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.
All-American Chocolate Cake
Recipe By : Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
Here are the recipes.
Easy Lemon Rosemary Pork Tenderloin
Recipe By : Cherylann
Serving Size : 8
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- finely chopped
2 Tablespoons olive oil -- or canola oil
lemon pepper -- generous amounts
1 Tablespoon dried rosemary
1 Tablespoon dried thyme
1 Tablespoon garlic powder
1/2 teaspoon salt
2 pounds pork tenderloin
Preheat oven to 400°.
Combine the onion, olive oil, lemon pepper, rosemary, thyme, garlic powder and salt; rub over tenderloin.
Place on a rack in a shallow roasting pan.
Bake, uncovered, for 45-50 minutes or until a meat thermometer reads 160°.
Cover with foil; let stand for 10 minutes before slicing.
Greasy Rice
Recipe By :Cherylann
Serving Size : 6
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pork broth -- from broiling a pork roast
1 cup long-grain rice
salt and pepper -- to taste
Boil rice in broth according to package directions.
NOTES : Can also use chicken broth.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste
Empty beans into strainer and rinse thoroughly. Place in a medium pot.
Add remaining ingredients. Cook on medium heat for 10-12 minutes.
Self-Rising Flour Yeast Rolls
Recipe By : Cherylann
Serving Size : 42
Categories : Biscuits & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk
1 cup hot water
1/2 cup vegetable shortening
1/2 cup sugar
2 medium eggs
1 package dry yeast
6 cups self-rising flour
Dissolve the yeast in 3 tablespoons of warm water and set aside.
Beat the eggs in a small bowl and set aside.
Melt the shortening in a small saucepan on low heat and set aside.
In large bowl, combine the milk, water, shortening, sugar and mix well.
Allow to cool until lukewarm.
Add eggs and yeast, and mix well again.
Slowly add the flour to the liquid mixture and mix thoroughly. The mixture will be somewhat loose and spongy.
Leaving the dough in the bowl, cover with a cloth, allow the dough to rise at room temperature.
When the dough has doubled in size, remove the dough from the bowl. Beat the dough down to its original size, then return the dough to its bowl.
Cover the dough again with a cloth, and refrigerate for at least 4 hours, or preferably overnight.
Remove the dough from the refrigerator, and transfer it onto a lightly floured smooth surface. Knead the dough until smooth. Divide the dough piece in half.
Make sure you have lightly floured your rolling surface and your rolling pin. Working with 1/2 of the dough at a time, roll the dough out to a thickness of 1/2 inch. Cut the dough into 2 inch circles, exactly as you would a biscuit.
Brush the tops of the rolls with melted butter. Fold the rolls in half (semicircles) and pinch them closed. Again brush the tops with butter.
Transfer the rolls onto a lightly greased baking pan, and cover. Allow the rolls to rise until their size has doubled. While the rolls are rising, preheat the oven to 400°.
Bake the rolls at 400° for 8 to 12 minutes, or until golden brown.
Yield: "3 1/2 dozen"
NOTES : If you would like to store some rolls in your freezer, bake the rolls for only 5 to 6 minutes, allow to cool, then wrap, and place in the freezer compartment.
When ready to use, preheat oven to 400°; bake for 5 to 6 minutes, or until golden brown.
Lemon Meringue Pie
Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
5 Tablespoons cornstarch
2 egg yolks
1 Tablespoon unsalted butter
2 teaspoons lemon peel -- finely shredded
1/3 cup fresh lemon juice
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 Tablespoons sugar
1 9 inch pie crust -- baked
Preheat oven to 350°.
For filling, in a medium saucepan, combine 1 1/2 cups sugar, cornstarch and a dash of salt. Gradually stir in 1 1/2 cups water. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat. Cook and stir 2 more minutes. Remove from heat. Lightly beat egg yolks with a fork. Gradually stir about half of the hot filling into the beaten yolks. Return egg yolk mixture to the remaining hot filling in saucepan. Bring to a gentle boil. Cook 2 minutes more. Remove from heat. Stir in butter and lemon peel. Gently stir in lemon juice. Keep warm while preparing meringue.
In large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 Tablespoons sugar, 1 Tablespoon at a time, beating on High speed about 4 minutes more or until mixture forms stiff peaks and sugar is dissolved.
Pour warm filling into baked pie crust. Immediately spread meringue over warm filling, sealing to edges. Bake 15 minutes. Cool for 1 hour on a wire rack. Chill 3-6 hours before serving.
All-American Chocolate Cake
Recipe By : Cherylann
Serving Size : 10
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsweetened chocolate
1 cup shortening -- or 1/2 pound butter
2 teaspoons vanilla
2 cups cake flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
4 eggs
Preheat oven to 350°. Grease and flour two 9" cake pans.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture into two cake pans. Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.
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