If my refrigerator could talk... it would say, "YUMMM"

Almond Coconut Cereal

2025-10-03T13:20:00.002-06:00

Almond Coconut Cereal

Makes about 4-5 cups cereal

1 cup sliced almonds

½ cup chopped pecans

½ cup sprouted pumpkin seeds

½ cup chopped dehydrated dates

1 Tablespoon coconut oil

1 Tablespoon vanilla

1 cup unsweetened coconut flakes

½ cup unsalted sunflower seeds

2 Tablespoons chia seeds

2 Tablespoons flax seeds

1/3 cup diced macerated dehydrated strawberries

1/3 cup sliced dehydrated bananas

2 Tablespoons diced dehydrated pineapple

1. Preheat oven to 300°.

2. On a parchment paper lined jelly roll pan, mix together the first 5 ingredients.

3. Bake at 300° for 10 minutes, stirring at the halfway point.

4. As soon as you take it out of the oven, add the vanilla and quickly stir.

5. Add the remaining ingredients and stir.

2025-01-22T13:29:00.001-07:00

EDIBLE COOKIE DOUGH

Makes ½ cup

1 Tablespoon sugar

1 heaping Tablespoon brown sugar

1 ½ Tablespoons butter, softened

Pinch of salt

1 Tablespoon milk

1/8 teaspoon vanilla

3 Tablespoons flour- that has been

microwaved on high for 20-45 seconds

watch carefully so it doesn't burn

or…..

heated in a 300° oven for 5 minutes or until internal temperature is 160°

2 Tablespoons chocolate chips

Stir together the sugar, brown sugar, butter and salt.

Add in the milk and vanilla

Stir in the flour

Stir in the chocolate chips

Refrigerate for the best flavor…the hardest part is waiting…but you’ll be glad you did. It tastes so much better after the flavors have come together.

2025-01-22T13:26:00.002-07:00

BUCKWHEAT BUTTERMILK SOURDOUGH PANCAKES

8 ( 4 inch ) pancakes

¼ cup active sourdough starter

¾ cup buckwheat flour ( use the buckwheat flour from Natural Grocers)

¼ cup flour

½ teaspoon baking soda

1 Tablespoon baking powder

2 Tablespoons sugar

Pinch of salt

1 egg

¾ cup diluted canned milk, warmed ( or 1 1/3 cups buttermilk )

1 Tablespoon melted butter

Mix all the ingredients together in a medium bowl.

Use a measurement of about 1/3 cup per pancake.

Cook on a griddle or in a non stick skillet, that is set over medium heat.

Spicy V-8

2019-07-30T12:31:00.000-06:00

V-8 (mildly spicy)

32 cups

Ingredients:

16 cups water (4 quarts)

3 lbs. tomatoes

3 large beets

1.5 lbs. broccoli

3 -6 cups baby kale/spinach mix

1.5 green peppers

4 cloves garlic, unpeeled

2-3 teaspoons fresh horseradish root

6 Tablespoons fresh lemon juice

½ - ¾ cup sugar

1 Tablespoon + 1 teaspoon salt

2 teaspoons pepper

1 large onion

5 medium carrots

5 stalks celery

9 oz. Amore tomato paste

2 Tablespoons fresh basil

1 Tablespoon fresh oregano

½ teaspoon cumin

2 bay leaves

25 oz. can garbanzo beans, drained –or any other favorite bean mix ( 2 ½ cups cooked )

1 cup of canned pumpkin

12 radishes

10 more cups water, add at end of cooking time, the next day

Instructions:

1. Do not peel or core the tomatoes.

2. Do not peel the beets or carrots.

3. Prepare vegetables minimally, mostly just washing them, you don’t even need to chop them.

4. Wash and deseed the green peppers.

5. Peel the onion.

6. Wash and use all the beet tops that you can.

7. Peel the fresh horseradish root and grate or estimate a chunk or two for the measurement.

8. Cut off the lowest part of the celery stalks and discard.

9. Place all the ingredients and only the first 16 cups of water, into a large 12 quart stock pot.

(You’ll add the remaining 10 cups of water during the cooking time the next day.)

10. Bring the mixture up to a low boil, over high heat.

11. Lower the heat to a medium/ medium-low and simmer with a lid.

12. Cook for 10-12 hours, adding more water, if needed, to cook the vegetables.

13. Turn off heat allow to cool for 3.5 hours. Refrigerate overnight.

14. The next morning, put the entire batch through a blender; blending a little at a time.

15. Add the remaining 10 cups water, or however much it takes to fill the stock pot back up to the top.

16. Cover with a lid and place pot over medium heat and simmer for 2.5 hours, stirring occasionally.

17. Freezes very well.

Pot Roast

2019-01-18T09:36:00.000-07:00

POT ROAST

Ingredients:

One top round roast

Marinade:

1 small can mandarin oranges,

including juices

6 Tablespoons teriyaki sauce

2 cloves garlic

1 cup onion, chopped

½ cup honey

½ cup brown sugar

2 Tablespoons apple cider vinegar

Roast:

1/4 cup barley

1/4 cup noodles

coarsely chopped onion, celery and carrots

Instructions:

1. In a large bowl, thoroughly combine all the marinade ingredients.

2. Remove 1 cup of the marinade and place it in a small storage container to refrigerate and be ready to be used the next day.

3. Place the roast into the large bowl with the remaining marinade.

4. Cover and refrigerate overnight. Turn roast over and around once or twice.

5. The next day:

6. Remove the roast from the marinade and place it into a Dutch oven.

7. Discard the marinade.

8. Add 3-4 cups water and ¼ cup barley to the Dutch oven.

9. Cover the roast with a lid and cook over medium heat for 2-3 hours.

10. Baste the roast with the reserved 1 cup marinade during this cooking time.

11. Add more water as needed.

12. 45 minutes before serving add:

coarsely chopped onion, celery and carrots

¼ cup uncooked noodles

13. Cook until vegetables are tender.

Fermented Vegetables Sweet and Sour

2018-09-09T16:33:00.003-06:00

6 servings

Ingredients:

3 carrots, cut into matchsticks

1/2 of a red onion, sliced

3 cups sliced cabbage

Brine:

4 teaspoons sea salt

4 cups filtered water

2 1/4 cups raw, unfiltered apple cider vinegar

6 Tablespoons honey

1 teaspoon spicy brown mustard

3 sterilized wide mouth quart jars

Instructions:

1. Divide the prepared vegetables between the 3 sterilized jars.

2. Combine the brine ingredients.

3. Divide the brine equally between the 3 jars.

4. Cover the opening with cheesecloth and set at room temperature for 6 hours.

5. Remove cheesecloth and secure with a regular lid.

6. Refrigerate.

7. Best used from 3 days to a week.

Oat Crisps

2018-09-08T09:50:00.004-06:00

8 servings

Ingredients:

1 cup rolled oats

½ cup oat bran

½ cup unsweetened shredded coconut

¼ cup brown sugar

¼ cup whole wheat flour

3 Tablespoons peanut butter

1 Tablespoon honey

1/8 teaspoon baking soda

1/8 teaspoon salt

2 Tablespoons almond milk

2 Tablespoons chia seeds

Instructions:

1. Preheat oven to 325°.

2. Coat a 15x10 inch jelly roll pan with nonstick cooking spray.

3. In a food processor, combine the oats, oat bran, coconut, brown sugar and flour.

Process until finely ground.

4. Add in the peanut butter, honey, baking soda, salt and almond milk.

Process until combined.

5. Transfer mixture to a medium mixing bowl and stir in the chia seeds.

The mixture will be very crumbly.

6. Dump the crumbly mixture into the prepared pan and spread it evenly and all the way to the edges.
7. Press the oat mixture ever so lightly, or not at all. Do not press hard.

8. Bake at 325° for 17-20 minutes or until golden brown.

9. Cool in pan. The mixture will crisp as it cools.

10. Release oat mixture from pan and break into pieces.

11. Store in an airtight container at room temperature for up to 1 week.

12. Use as a cereal or add it to your yogurt or serve with peanut butter on top.

Marinated Cucumbers Tomatoes and Onions

2018-07-26T11:18:00.000-06:00

5-6 servings

Ingredients:

3 medium cucumbers, peeled and sliced to 1 inch thick

1 medium onion, sliced

4 medium tomatoes, cut into wedges

½ cup white vinegar

¼ cup sugar

1 cup water

2 ½ teaspoons salt

1 teaspoon black pepper

¼ cup oil

Instructions:

1. Combine all the ingredients.

2. Mix well.

3. Refrigerate at least 2 hours before serving.

Meatloaf

2018-05-07T07:39:00.004-06:00

Meatloaf

10 Individual Servings

Ingredients:

Sauce:

½ cup brown sugar

1 cup ketchup

Meatloaf:

1 cup diced onion

3 cloves garlic, grated

½ teaspoon salt

½ teaspoon pepper

¼ cup barbeque sauce

2 eggs

1 cup cracker crumbs

2 lb. ground beef

Instructions:

1. Preheat oven to 375°.

2. In a small bowl, combine the sauce ingredients, set aside.

3. Line a jelly roll pan with a double layer of parchment paper, set aside.

4. Sauté the onion and garlic, in a little bit of butter, until soft.

5. Allow the garlic and onion to cool before adding them to the remaining meatloaf ingredients.

6. Combine sautéed mixture with the remaining meatloaf ingredients, in a large bowl. I like to use my stand mixer.

7. Divide the meat mixture into 10 individual sized meatloaves.

8. Place individual meatloaves onto prepared pan, set aside.

9. Ladle the sauce, evenly, over each individual loaves.

10. Bake at 375° for 75 minutes.

Hot Fudge Pudding Cake

2018-04-25T17:00:00.002-06:00

HOT FUDGE PUDDING CAKE

Pudding:

¾ cup sugar

¼ cup + 2 Tablespoons brown sugar

½ cup + 1 Tablespoon cocoa

1 2/3 cups very hot diluted canned milk ( 1 1/3 c. canned milk/1 1/3. water)

¼ teaspoon salt

Cake:

¾ cup + 2 Tablespoons sugar

¾ cup + 2 Tablespoons flour

½ cup + 2 Tablespoons cocoa

¼ teaspoon salt

¾ teaspoon baking powder

¾ teaspoon baking soda

1 egg

1 teaspoon vanilla

½ cup diluted canned milk, hot ( 1/4 c. canned milk/ 1/4 c. water)

¼ cup oil

⅓ cup sour cream

⅓ cup very hot water

Preheat oven to 350°.

Assemble a cheesecake pan and then line the inside of the pan with parchment paper.

Set aside.

In a 4 cup measuring cup or other container that will allow you to easily pour the pudding liquid into the cake batter, whisk together all the pudding ingredients. Set aside.

In a medium mixing bowl, combine all of the cake ingredients with a whisk.

The batter will be lumpy.

Pour the cake batter into the parchment paper lined cheesecake pan.

Stir the pudding mixture again and then slowly pour the pudding mixture into the cake batter.

Continue to stir the pudding mixture as you are pouring it into the cake batter.

This is where using the 4 cup measuring cup with a spout comes in handy.

DO NOT STIR the pudding and the cake batter together.

Carefully place the cake into the oven.

Bake at 350° for 55 - 60 minutes.

Cool and refrigerate for several hours or overnight before serving.

Lemonade Bourbon Slushy

2018-03-19T15:53:00.001-06:00

LEMONADE BOURBON SLUSHY

1 cup fresh lemonade

½ cup Evan Williams Honey Bourbon Whisky

4 cups Squirt

Combine ingredients.

Place in a covered container and freeze.

Spoon out.

Cranberry Vanilla Pound Cake

2015-11-10T18:16:00.001-07:00

CRANBERRY VANILLA POUND CAKE

8x8 pan

Ingredients:

For the Cranberry sauce:

¾ cup sweetened dried cranberries

6 Tablespoons cranberry juice

2 Tablespoons sugar

For the Cake:

½ cup butter, softened

3 oz. cream cheese, softened

1 cup + 2 Tablespoons sugar

3 eggs, room temperature

1 teaspoon vanilla

¼ teaspoon salt

½ teaspoon baking powder

1 ¼ cups flour

Instructions:

1. Preheat oven to 350°.

2. Spray an 8x8 inch cake pan with cooking spray.

3. Bring the cranberries, only 3 Tablespoons of the cranberry juice and the sugar to a boil in a small sauce pan.

4. Reduce heat; simmer mixture, stirring often, for about 4 minutes.

5. Let cool 5 minutes.

6. Stir in remaining cranberry juice and then puree in a food processor.

7. Let cool completely. Set aside.

8. Beat butter, cream cheese and sugar in a bowl until smooth, about 2 minutes.

9. Scrape down sides, add eggs, vanilla, salt and baking powder.

Beat until blended.

10. Gradually add in flour. Beat until blended.

11. Pour half of the batter into the bottom of the prepared cake pan.

12. Dot the top of the batter with the cranberry sauce.

13. Pour remaining batter over all. Level out.

14. Bake at 350° for 40-45 minutes, or until toothpick comes out clean.

15. Serve chilled.

Pumpkin Donut Loaf

2015-11-08T16:03:00.001-07:00

PUMPKIN DONUT LOAF

8 x 8 pan or 18 muffins

Ingredients:

½ cup vegetable oil

3 eggs, room temperature

1 ½ cups sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1/2 teaspoon salt

1 ½ teaspoons baking powder

1 ¾ cups + 2 Tablespoons flour

1 1/3 cups pumpkin puree

Instructions:

1. Preheat oven to 350°.

2. Apply cooking spray to an 8 x 8 inch glass baking pan, set aside.

3. In a large bowl, combine the oil, eggs and sugar with a wooden spoon.

Stir until well combined.

4. Add in the cinnamon, nutmeg, ginger, salt and baking powder. Stir well.

5. Add in the flour. Stir well.

6. Stir in the pumpkin puree and stir until well combined.

7. Pour batter into prepared pan.

8. Bake at 350° for 70 – 72 minutes, or until toothpick comes out clean.

9. Sprinkle the top of the loaf with this cinnamon sugar mix:

1/8 cup sugar

½ teaspoon cinnamon

Donut pan: 15-18 minutes

Muffins: 22-25 minutes

Super delicious cold.

Green Chile Rice

2015-09-06T14:37:00.002-06:00

GREEN CHILE RICE

5 - 6 servings

Ingredients:

2 cups freshly cooked rice (that has been cooked with chicken bouillon)

2 Tablespoons butter

½ cup chopped onion

1 cup sour cream

½ cup cottage cheese

1 small bay leaf

¼ teaspoon salt

dash pepper

1 ½ teaspoons cumin

1 half pint (2/3 cup) home canned pueblo or hatch chilies, drained

…….or 2 (4 oz.) cans diced green chilies, drained

1 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°.

2. While the oven is preheating, cook the rice.

3. Remove 2 cups of this freshly cooked rice and set aside.

4. In a medium skillet, sauté the onion in the butter until softened.

5. Remove from heat and stir in the hot rice, sour cream, cottage cheese, bay leaf, salt, pepper and cumin.

6. Mix well. Set aside.

7. Into a lightly greased 8 by 8 inch glass baking dish, layer half the rice mixture in the bottom .

8. Add a layer, using half the drained chilies.

9. Add a layer, using half the cheese.

10. Layer the remainder of the rice, the remainder of the chilies and the remainder of the cheese.

11. Bake uncovered at 375° for 25 minutes, until bubbly and hot.

12. Remove the bay leaf.

13. Serve with chips or flour tortillas or use as a filler for tacos or burritos or just serve as a side.

Almond Meal Chocolate Chip Cookies with Coconut

2014-10-29T10:03:00.000-06:00

ALMOND MEAL CHOCOLATE CHIP COOKIES
WITH COCONUT

12 cookies

Ingredients:

2 cups almond meal

¼ cup flour

⅓ cup chocolate chips

⅓ cup brown sugar

½ cup shredded unsweetened coconut

½ teaspoon baking powder

¼ teaspoon salt

1 egg

3 Tablespoons butter, softened

1 teaspoon vanilla

Instructions:

1. Preheat oven to 375°.
2.In a small bowl, whisk up the egg, with a fork, until uniform in color.

3. In a medium mixing bowl, mix together the whipped egg and all the remaining ingredients, with a metal spoon.

4. Mix until well combined.
5. Divide the dough into 12 balls. They will seem large.

6. Place the dough onto a parchment paper lined cookie sheet.

7. Press down and flatten the cookies slightly.

(Whatever shape and size you make them right now is the size and shape they will be when they are baked.)

8. Bake at 375° for 25-27 minutes or until the edges begin to brown.

9. Best served warm, straight from the oven.
10. Do not refrigerate.
11. Best left uncovered or lightly covered with a towel on counter top.
12. Eat within 3 days.

Almond Milk

2014-10-28T14:12:00.001-06:00

ALMOND MILK

3 cups

Ingredients:

· 1 cup raw or toasted almonds, coarsely chopped

· Enough water to cover the almonds

· Quart canning jar

3 cups water

1 teaspoon vanilla

4-5 Medjool dates, pitted

Instructions:

1. Place the chopped almonds into a quart canning jar. No ring or lid needed.
2. Add enough water to the jar to cover the almonds.

3. Place the jar into the refrigerator and let the almonds soak for 48 hours in the refrigerator, uncovered.

4. After 48 hours, drain and rinse the almonds.

5. Place the drained almonds into a blender.

6. Add in the 3 cups water, vanilla and dates.

7. Blend on high for 2 minutes.

8. Pour the blended ingredients through a nut bag.

9. Allow nut milk to drain for a few moments and then squeeze the pulp dry.

10. Refrigerate and use within 2 days.
11. Creates 2 cups almond meal.

Cornbread-Sausage Dressing

2013-11-27T16:33:00.005-07:00

CORNBREAD - SAUSAGE DRESSING

Ingredients:

1 ½ cups cornbread crumbs

1 ¼ cups bread crumbs

1 Tablespoon butter

3/8 cup chopped celery

3/8 cup chopped onion

¼ cup chopped green pepper

1/2 cup cooked bulk pork sausage

½ of a chicken flavored bouillon cube

½ cup boiling water

¼ teaspoon poultry seasoning

1/8 teaspoon salt

1/8 teaspoon pepper

1 egg

¼ cup chopped pecans

Instructions:

1. Preheat oven to 350°.

2. Grease a glass bread pan. Set aside

2. Combine cornbread crumbs and the bread crumbs in a large bowl. Set aside.

3. In a large skillet, sauté the celery, onion, and green pepper in the butter until tender.

4. Add the sautéed vegetables to the bread crumbs. Set aside.

5. In a skillet, brown the bulk sausage until thoroughly cooked.

6. Place the cooked sausage onto some paper towels to drain off the excess grease.

7. Add the sausage to the bowl of bread crumbs and vegetables.

8. Dissolve the bouillon cubes in the water before adding it to the bread crumbs so that you don't have pockets of bouillon in the dressing. Add to the bread crumbs.

9. Stir in all the remaining ingredients and stir until all the ingredients are well combined.

10. Spoon the dressing into prepared bread pan. Do not press down. Leave it chunky and textured.

11. Bake uncovered at 350° for 60 minutes and toothpick comes out clean.

Hush Puppies

2013-11-03T17:23:00.003-07:00

HUSH PUPPIES

33 balls

Ingredients:

1 ¾ cups cornmeal

½ cup flour

¾ teaspoon baking soda

½ teaspoon salt

1 teaspoon sugar

½ teaspoon garlic salt

½ cup chopped onion

1 cup buttermilk

1 egg

vegetable oil for frying

Instructions:

1. Preheat your oil to 400°.

2. In a medium mixing bowl, combine all the dry ingredients with a simple Tablespoon from your silverware drawer.

3. Add in the onions.

4. Stir in the buttermilk and egg; stirring just until mixture is moist.

4. Drop batter by teaspoonfuls into the hot oil.

5. Fry only about 6 at a time.

6. To prevent hot oil splashes….raise the basket up and load the basket with your balls of dough, then lower the basket into the hot oil.

7. Turn the hush puppies and cook until they are a golden brown.

8. About 1 ½ minutes per side, or 3 minutes total cooking time.

9. Remove from hot oil and drain on paper towels.

Brioche

2013-10-14T09:37:00.002-06:00

BRIOCHE

4 (1 pound) loaves

Ingredients:

1 ½ cups warm water (105°)

2 packages yeast

½ cup sugar

1½ Tablespoons salt

8 eggs

½ cup honey

1½ cups unsalted butter, melted

7½ cups flour

For the Egg wash:

1 egg

1 Tablespoon water

Instructions:

1. In a large bowl, combine the water, yeast, sugar, salt, eggs, honey and melted butter.

2. Mix in the flour without kneading, using a wooden spoon.

3. ** The dough will be loose. It will firm up when chilled; don’t try to work with it before chilling.

4. Cover the bowl with plastic wrap and allow to rest at room temperature until dough rises and collapses, approximately 2 hours.

5. ** The dough can be used as soon as it is thoroughly chilled.

6. After the 2 hour rise, keep the dough covered and refrigerate overnight.

7. You can freeze the dough in 1 pound portions for up to 4 weeks.

Thaw frozen dough for 24 hours before using, then allow the usual rest and rise times.

8. On baking day, line a cookie sheet with parchment paper.

9. Dust the surface of the refrigerated dough with flour and cut off a 1 pound piece.

10. Dust the piece with more flour and quickly shape it into a ball.

11. Divide the ball into thirds and form each into a long rope.

12. Transfer the ropes to the parchment paper lined cookie sheet to braid.

13. Braid the ropes.

14. Braiding the ropes from the center to one end and then from the center to the other end produces a more uniform thickness than when braided from end to end.

15. Cover braids with plastic wrap and allow the bread to rest and rise for 1 hour and 20 minutes.

16. Preheat oven to 350° during the rest and rise time stated in the line above.

17. Brush the loaf with the egg wash.

18. Bake at 350° for 25 minutes.

19. Smaller or larger loaves will require adjustments in baking time.

20. Allow to cool before slicing.

21 . Dust with powdered sugar before slicing.

Meatloaf with Mushroom Gravy

2013-08-01T17:11:00.001-06:00

MEATLOAF WITH MUSHROOM GRAVY

Ingredients

For Meatloaf:

2 pounds ground beef

1 cup cracker crumbs

1 egg

½ teaspoon salt

½ teaspoon pepper

¼ cup undiluted canned milk

½ cup chopped onions

For the Mushroom Gravy:

2 Tablespoons butter

2 cups thinly sliced mushrooms

4 Tablespoons chopped onion

2 cups beef broth

1 Tablespoon cornstarch

2 Tablespoons flour

Instructions

1. Preheat oven to 375°.

2. Combine the meatloaf ingredients in a large bowl and mix thoroughly.

3. Shape the meat into a loaf shape. Place into a loaf pan.

4. Bake at 375° for 90 - 120 minutes.

5. After the meatloaf is cooked, prepare the gravy.

6. In a medium saucepan, sauté the mushrooms and onions in the butter, over a medium high heat.

7. Add in 1 cup of the beef broth.

8. Immediately combine the remaining 1 cup of broth with the cornstarch and flour and add it to the mushroom mixture.

9. Cook and stir, over medium high heat, until gravy comes up to a boil.

10. Allow gravy to boil for 2 minutes, while stirring.

Kentucky Butter Cake

2013-06-01T08:29:00.002-06:00

KENTUCKY BUTTER CAKE

12 servings

Ingredients

For the cake:

1 ¾ cups sugar

1 cup butter, softened

2 teaspoons vanilla or rum extract

4 eggs, room temperature

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

½ teaspoon baking soda

1 cup buttermilk

2 Tablespoons buttermilk

For the Sauce:

¾ cup sugar

1/3 cup butter

3 Tablespoons water

1-2 teaspoons vanilla or rum extract

For the Garnish:

powdered sugar

Instructions

1. Preheat oven to 350°.

2. Generously grease and lightly flour 12 cup Bundt pan.

3. In a large bowl, combine the sugar and butter; beat well with an electric mixer.

4. Add in the vanilla and eggs; blend well.

5. Add in all remaining cake batter ingredients; blend at low speed until moistened, then beat for 3 minutes at medium speed.

6. Pour the batter into the prepared pan.

7. Bake at 350° for 60-70 minutes, or until toothpick inserted in center comes out clean.

8. 20 minutes before the cake is done, combine the sauce ingredients into a small saucepan.

9. Cook the sauce over a low heat, stirring occasionally, for those 20 minutes, until the butter melts and sugar dissolves. DO NOT BOIL.

10. As soon as you remove the cake from the oven pierce it with a long-tined fork or wooden skewer. Pierce the cake about 10-12 times.

Be careful not to make your piercings go all the way through the cake.

11. Slowly pour the hot sauce over the warm cake.

12. Let it stand for 10-15 minutes or until sauce is absorbed.

13. Invert cake onto a serving plate and allow it to completely cool.

14. Just before serving, sprinkle the top of the cake with powdered sugar.

If desired, also serve it with some whipped cream.

Christine's Cinnamon Rolls

2013-04-15T09:43:00.001-06:00

CHRISTINE'S CINNAMON ROLLS

12 rolls

Ingredients

For the Rolls:

2 packages yeast

1 Tablespoon sugar

1 ¼ cups warm water (90°)

½ cup sugar

½ cup butter, softened

1 egg

1 ½ teaspoons salt

4½ cups flour

For the Filling:

2-3 Tablespoons butter, softened

¼ cup sugar

1 ½ teaspoons cinnamon

For the Cream Cheese Frosting:

3 oz. cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1 Tablespoon milk

Instructions

1. In a large bowl, proof the yeast by combining the yeast, sugar and water.

2. Let proof for about 10 minutes.

3. With a wooden spoon, stir in all the sugar, butter, egg and salt.

4. Add in the flour, one cup at a time, and stir until the dough comes together into a ball.

5. Turn the dough out onto a lightly floured surface and knead for a few minutes.

Use only enough flour to keep the dough from sticking to your hands and the surface.

6. Roll the dough out to a 16x8 inch rectangle.

7. Lather the surface of the dough very well with the softened butter, going all the way to the edges of the dough.

8. Combine the sugar and cinnamon in a small bowl.

9. Sprinkle the dough with the cinnamon and sugar mixture, going all the way to the edges of the dough.

10. Roll the dough up into a log, working from the long side, so that you end up with a 16 inch long log.

11. Divide the log into 12 rolls.

12. Place the cinnamon rolls into a lightly greased 13 x 9 baking dish.

13. Cover with plastic wrap and let rise until doubled.

14. Preheat oven to 375°.

15. Bake at 375° for 25 - 30 minutes.
16. Cream the cream cheese frosting ingredients together in a small bowl and frost rolls.

Oatmeal Bread

2013-02-11T10:30:00.001-07:00

OATMEAL BREAD

2 loaves

Ingredients

1¾ cups boiling water

1 cup rolled oats

3 Tablespoons solid vegetable shortening

1 package yeast

1 Tablespoon sugar

¼ cup warm water

¼ cup brown sugar

¼ cup dark molasses

2 teaspoons salt

5 cups flour

Instructions

1. In a large bowl, pour boiling water over oats and shortening.

2. Cool to lukewarm.

3. While that is cooling, in a small mixing bowl, combine the yeast, 1 Tablespoon sugar and warm water.

4. Allow the yeast to proof for about 10 minutes.

5. Stir the proofed yeast mixture, brown sugar, molasses and salt into the oatmeal mixture.

6. Add in the flour, 1 cup at a time.

7. Turn the dough out onto a floured surface and knead the dough until smooth and elastic, about 4 minutes.

8. Use only enough flour to keep the dough from sticking to your hands and the surface.

9. Place dough into an oiled bowl.
(Oiled bowl: place 1 teaspoon of oil into the bottom of the mixing bowl that you just used to make the dough)

Set dough in bowl, turn the dough over to coat all sides.

10. Cover with plastic wrap and let rise until doubled, about an hour.

11. Grease two loaf pans.

12. Divide dough in half and shape each into a loaf.

13. Place dough into prepared pans. Sprinkle the tops of the loaves with some oatmeal.

14. Cover with plastic wrap and let rise until doubled, about an hour.

15. Preheat oven to 375° while the bread is rising.

16. Bake at 375° for 45 - 50 minutes.

Rustic Black Olive with Sweet Red Pepper Bread

2012-12-04T13:55:00.001-07:00

RUSTIC BLACK OLIVE WITH SWEET RED PEPPER BREAD

Makes 3 rounds---takes about 6 hours to make

Ingredients

To make the Poolish:

1 cup warm water
¼ teaspoon active dry yeast

1½ cups + 2 Tablespoons flour

To make the Bread:

¼ cup warm water

¾ teaspoon active dry yeast

1 cup warm water

3¼ cups flour

1 Tablespoon + 1 teaspoon salt

1 cup diced red bell pepper

1 cup pitted and chopped black olives

Instructions

1. In a medium bowl, make the poolish by combining the water and yeast.

2. Let the mixture stand for 3 minutes.

3. With a wooden spoon, stir in the flour.

4. Stir for 1 minute until the batter is smooth and elastic.

5. Cover the bowl with plastic wrap and then let rise for 1 hour.

6. Meanwhile, drain the can of black olives well and then coarsely chop.

7. Thinly slice and then finely chop the red bell pepper. It’s very important that the pieces of pepper are small because they release steam inside the bread and if they aren’t small they will leave moist open air pockets.
8. Place the chopped olives and pepper into a paper towel lined bowl and set aside.

9. After 1 hour, get a large bowl and combine the ¼ cup water and ¾ teaspoon yeast. Let stand for 3 minutes.

10. Add in the 1 cup water, flour, salt and the poolish, with a wooden spoon.

11. Stir for 1 minute until the batter is smooth and elastic.

12. Cover the bowl with plastic wrap and then let rise for 20 minutes.

13. Meanwhile, drain the can of black olives well and then coarsely chop.

14. Thinly slice and then finely chop the red bell pepper. It’s very important that the pieces of pepper are small because they release steam inside the bread and if they aren’t small they will leave moist open air pockets.

15. After the 20 minute rise, stir the black olives and peppers into the dough.

16. Cover with plastic wrap and let rise for another 1 hour.

17. After 1 hour, stir the dough down.

18. Cover with plastic wrap and let rise for another 1 ½ hours.

19. Dump the sticky dough out onto 3 separate pieces of parchment paper that have been dusted with flour.

20. Place each sheet of parchment paper onto its own cookie sheet.

21. Generously sprinkle the tops of the loaves with flour.

22. Cover each round with and oiled piece of plastic wrap and let rise for another 1 hour.

23. Preheat the oven to 450°. Place an iron skillet on the bottom rack during the preheat time.

24. 10 minutes before baking place about 4 cubes of ice into the iron skillet. This helps to create moisture in the oven.

25. Place the loaves of bread into the oven.

26. Before closing the door, pour 1 cup of hot water into the iron skillet.

27. Bake at 450° for 15 minutes.

28. Rotate the loaves from one shelf to the other and then reduce the oven temperature to 400°.

29. Bake at 400° for 15 - 18 minutes, until the loaves sound hollow when tapped.

30. Immediately transfer the loaves to a rack to cool.

Pizza Dough

2012-11-19T19:17:00.004-07:00

Pizza Dough

Ingredients

¾ cup warm water (105° (sea level temp))

2 teaspoons sugar

1 ½ teaspoons active dry yeast

1 ½ Tablespoons olive oil

1 teaspoon salt

2 ¼ cups flour

Instructions

1. Combine the water, sugar and yeast in a large bowl;

let set until spongy, 4-5 minutes.

2. Mix in the oil and salt, with a wooden spoon.

3. Stir in the flour.

4. Turn dough out onto a floured surface and knead until smooth and elastic, adding more flour if the dough is sticking to your hands or the surface.

Knead for about 6 minutes.

5. Place about a Tablespoon of oil into a large bowl and the set the dough into the bowl, turn the dough over to coat the whole surface of the dough with the oil.

6. Cover the bowl with plastic wrap and let rise until doubled, about 1 ½ hours.

7. Divide the dough and shape it into pizza rounds, by using a rolling pin or by tossing the dough or by pressing it out with your fingertips.

8. If you are using a cookie sheet or wire pizza mesh, coat the surface with a little bit of olive oil.

9. Place the dough onto the baking sheet.

10. Top the dough with your favorite pizza toppings.

11. Bake at 450° for 15 - 17 minutes.