by Mary Jackson (Joe's aunt)
Ingredients:
1 cup butter
1 cup boiling water
1 cup tap water
2 T yeast
3/4 cup sugar
2 eggs
5-6 Better for Bread Flour
1 tsp baking powder
1 tsp salt
Directions:
Boil butter and 1 cup water until butter is melted. Poor into mixer. Add 1 cup tap water. When cool enough (room temperature) add yeast and sugar. Let stand until foamy (20 mins). Then add eggs and mix well. Add flour, baking powder, and salt. Start with 5 cups flour and add more until bowl pulls away from side of bowl. Let rise until double. Divide into three pieces and roll out into circle. Cut into 16 wedges. Roll from wide end and let rise until double. Bake at 400 for 9-10 minutes.
I used half wheat half white flour. When I do it in a loaf I bake it 30-35min 350 degrees.
Thursday, September 30, 2010
Wednesday, September 29, 2010
Brazilian Limeade
2 whole limes cut in half (including peel)
_ cup sugar
_ cup sweetened condensed milk
3 cups water
Put ingredients in blender. Fill the rest of the blender with ice. Blend; serve over additional ice immediately. Garnish with a strawberry.
Drink becomes bitter if you allow it to sit to long.
_ cup sugar
_ cup sweetened condensed milk
3 cups water
Put ingredients in blender. Fill the rest of the blender with ice. Blend; serve over additional ice immediately. Garnish with a strawberry.
Drink becomes bitter if you allow it to sit to long.
Cornucopia Salad
1 cup slivered almonds 2 tbsp sugar
Caramelize almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool and then break into pieces.
1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples, diced
1 cup dried cranberries
1 cup crumbled blue cheese (optional)
Dressing:
1 cup sugar
1 tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dried mustard
1 tsp poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Toss salad ingredients, almonds and dressing just prior to serving.
Caramelize almonds by mixing with sugar in a small skillet and stirring constantly over low heat until lightly browned. Spread on foil to cool and then break into pieces.
1 head green leaf lettuce, torn into pieces
1 head Romaine lettuce, torn into pieces
1 cup chopped celery
1 (11 oz) can mandarin oranges, drained
2 avocados cut into chunks
2 apples, diced
1 cup dried cranberries
1 cup crumbled blue cheese (optional)
Dressing:
1 cup sugar
1 tsp salt
1 cup vegetable oil
1/3 cup apple cider vinegar
1 tsp dried mustard
1 tsp poppy seeds
Combine dressing ingredients and refrigerate until ready to use. Toss salad ingredients, almonds and dressing just prior to serving.
Shrimp in love pasta
4 oz linguine
1 cup cleaned medium fresh shrimp (I used frozen, cooked shrimp)
2 medium tomatoes chopped, about 1 cup
1 cup cream cheese spread
2 cups cleaned torn spinach
Cook linguine. On medium high head, add shrimp, tomatoes and cream cheese spread. Cook and stir 3 to 4 minutes. Drain pasta and place in bowl. Add spinach and toss lightly. Stir in shrimp mixture
1 cup cleaned medium fresh shrimp (I used frozen, cooked shrimp)
2 medium tomatoes chopped, about 1 cup
1 cup cream cheese spread
2 cups cleaned torn spinach
Cook linguine. On medium high head, add shrimp, tomatoes and cream cheese spread. Cook and stir 3 to 4 minutes. Drain pasta and place in bowl. Add spinach and toss lightly. Stir in shrimp mixture
Papa's (Theron) Favorite Cake
1 cup Raisins
1½ cup Hot Water
Combine and set aside
¾ cup Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla
Cream together
1¾ cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
Sift together and add to creamed mixture
Pour into a greased 9x13 pan.
½ cup Brown Sugar
½ cup Pecans
½ cup Chocolate Chips
Sprinkle over the top and cut through.
Bake at 350 degrees for 40 minutes
1½ cup Hot Water
Combine and set aside
¾ cup Butter
1 cup Sugar
2 Eggs
1 tsp Vanilla
Cream together
1¾ cups Flour
1 tsp Salt
1 tsp Baking Soda
1 tsp Cinnamon
Sift together and add to creamed mixture
Pour into a greased 9x13 pan.
½ cup Brown Sugar
½ cup Pecans
½ cup Chocolate Chips
Sprinkle over the top and cut through.
Bake at 350 degrees for 40 minutes
Pumpkin Chocolate Chip Cookie/muffins
1 pkg. spice cake mix
1 (15 oz.) can pumpkin
3/4 cup mini-chocolate chips
Put cake mix in bowl. Stir in pumpkin. Mix well. Stir in chocolate chips. Drop by tablespoonsfuls. Bake at 350 for 18-20 minutes.
Now for the muffins.
1 pkg. spice cake mix
1 (15 oz.) can pumpkin
1 egg
1 cup water
3/4 cup mini chocolate chips
Put cake mix in bowl. Stir in pumpkin, egg and water. Mix well. Stir in chocolate chips. Spoon batter into muffin tin (use paper liners). Bake at 350 for 18-20 minutes.
The egg and water make these light and fluffy.
You can substitute a chocolate cake mix for a double chocolate cookie/muffin.
1 (15 oz.) can pumpkin
3/4 cup mini-chocolate chips
Put cake mix in bowl. Stir in pumpkin. Mix well. Stir in chocolate chips. Drop by tablespoonsfuls. Bake at 350 for 18-20 minutes.
Now for the muffins.
1 pkg. spice cake mix
1 (15 oz.) can pumpkin
1 egg
1 cup water
3/4 cup mini chocolate chips
Put cake mix in bowl. Stir in pumpkin, egg and water. Mix well. Stir in chocolate chips. Spoon batter into muffin tin (use paper liners). Bake at 350 for 18-20 minutes.
The egg and water make these light and fluffy.
You can substitute a chocolate cake mix for a double chocolate cookie/muffin.
Fruit Cobbler
Patsy's Blackberry Cobbler
Makes 8 servings
Pioneer Woman
1 stick (1/4 pound) butter, melted
1 1/4 cups plus 2 tablespoons sugar, divided
1 cup self-rising flour *
1 cup milk
2 cups fresh or frozen blackberries (or blueberries, peaches, raspberries, peaches)
Preheat oven to 350. Grease a 3 quart baking dish with butter. Place the stick of butter in a microwave safe dish. Heat in microwave for 30 to 45 seconds, until melted. In a medium bowl, whisk 1 cup of the sugar with the flour and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into a baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 1 hour or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining 2 tablespoons sugar over the top. Serve it by the spoonful. Top with whipped cream or ice cream... or both.
* to make your own self rising flour - 1 cup sifted all-purpose flour + 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
Makes 8 servings
Pioneer Woman
1 stick (1/4 pound) butter, melted
1 1/4 cups plus 2 tablespoons sugar, divided
1 cup self-rising flour *
1 cup milk
2 cups fresh or frozen blackberries (or blueberries, peaches, raspberries, peaches)
Preheat oven to 350. Grease a 3 quart baking dish with butter. Place the stick of butter in a microwave safe dish. Heat in microwave for 30 to 45 seconds, until melted. In a medium bowl, whisk 1 cup of the sugar with the flour and milk. Whisk in the melted butter. Rinse the blackberries and pat them dry. Pour the batter into a baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake for 1 hour or until golden brown and bubbly. When 10 minutes of cooking time remain, sprinkle the remaining 2 tablespoons sugar over the top. Serve it by the spoonful. Top with whipped cream or ice cream... or both.
* to make your own self rising flour - 1 cup sifted all-purpose flour + 1 1/2 teaspoon baking powder and 1/2 teaspoon salt.
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