From Scratch

Pretzel Bites

noreply@blogger.com (Tiffany Shanks) — Mon, 22 Oct 2012 16:14:00 +0000

Quite often as you are walking through the mall, an amazing smell engulfs you.

It is Auntie Anne's pretzels. You can not help your self; you start

salivating, and you would do anything for one of those amazing,

chewy, perfect pretzels.

Well, I have found a mock recipe and it is truly amazing.

Pretzel Bites

2 cups milk

1 1/2 Tbsp. (2 packets) active dry yeast

6 Tbsp. brown sugar

4 Tbsp. butter, melted

4 1/2 cups flour

2 tsp. salt

Warm up the milk in the microwave or on the stove for about 1.5 minutes.

Test to see if it is 110 degrees. Stir in the yeast and let it sit for about 3 minutes.

Add the butter and sugar. Add the flour about 1 cup at a time, then add the salt.

Kneed the dough for about 10 minutes with a stand mixer, or by hand. Put it in a

greased bowl and cover it with plastic wrap and a towel, let it rise for about 1 hour

or until doubled in size. At this time heat your oven up to 450 degrees.

Stop here and get the dunking mixture (below) ready.

After the dough has risen, punch it down and start tearing off golf-ball-sized clumps of dough.

Now pretend you are playing with Playdough! Roll that clump of dough into a

snake, and start cutting into 1 inch size pieces with a pizza cutter.

When you are ready to put them on the cookie sheet, place your pieces of dough

into the dunking mixture. I leave them for about 3 seconds, as this makes the

pretzels chewy on the outside and yummy and soft

on the inside. Immediately place them on the cookie sheet and bake them

for about 5-7 min.

The dunking mixture

1/3 cup baking soda

3 cups warm water

Place these two ingredients into a bowl and mix.

Fun Dips

Cinn. & Sugar -We love rubbing the tops of them in butter and dipping

them in cinnamon and sugar.

Marinara Sauce- rub a little butter on top and sprinkle salt on top of them

and then dip them in marinara sauce.

Pizza Sauce

Let me know if you discover a new yummy dip.

Backwards Pizza with Marinara Sauce

noreply@blogger.com (Tiffany Shanks) — Fri, 21 Sep 2012 22:30:00 +0000

Backwards Pizza with Marinara Sauce

This dough needs to sit for two hours, so make sure to allow yourself enough time.

1 teaspoon yeast

3/4 cup warm water

1 2/3 cups all-purpose flour

1 teaspoon salt

1/4 cup green peppers and red peppers

1/4 cup onions

1/4 cup olives

8 ounces mozzarella cheese

1 tablespoon olive oil

1/2 cup chopped ham

Place warm water in a bowl and sprinkle yeast over it. Let it sit for 3 minutes until it becomes activated, then add the flour and salt. Mix the ingredients until it becomes dough and start adding the toppings, peppers, onions, and olives to the dough. Yes, I said add the toppings to the dough. Remember, this is backwards pizza!

The dough will be a little sticky, add a little extra flour if it is too sticky. Cover with plastic and a towel for 1 hour in a warm place, then put it in the refrigerator for another hour. Take the dough out of the refrigerator and place it on wax paper. Roll the dough out into a rectangle about 11x17. Spread the cheese and ham on the dough and fold it over, leaving a small flap to fold over the other side, sealing in the cheese. Heat oven to 450 and place bread on a baking stone in the oven for 25 to 30 minutes or until brown. When it is finished baking take it out and add a little olive oil to the top and let it sit for a few minutes before you slice it.

Marinera Sauce

I found this recipe on allrecipes.com it has become our favorite.

14.5 ounce can stewed tomatoes

3 ounce can tomato paste

2 tbsp chopped fresh parsley

1 clove garlic, minced

1/2 tsp dried oregano

1/2 tsp salt

1/8 tsp ground black pepper

Put all of these ingredients into a blender and blend until smooth

3 tbsp olive oil

1/4 cup finely diced onion

Cook the onion in the olive oil for 2 minutes over medium heat and then add the

tomato mixture and

1/4 cup of chicken stock or white wine

Simmer for 30 minutes stirring occasionally.

German Pancakes

noreply@blogger.com (Tiffany Shanks) — Mon, 13 Aug 2012 14:39:00 +0000

German Pancakes

My dad introduced me to German Pancakes when I was a young girl. He said the traditional way was to eat them with powdered sugar and lemon squeezed over the top. This was not my favorite, so I decided to change a few things. I slice bananas or apples in it before it's cooked, or I pan fry some apples with cinnamon and butter and add them to it later.

German Pancakes

3 large eggs

3/4 cup milk

3/4 cup flour

1/2 teaspoon salt

1 1/2 tablespoon butter

Preheat oven to 450. Beat eggs, milk, flour, and salt until smooth. Melt 1 1/2 tablespoons of butter in a 9x13 casserole dish in the oven, this will coat the pan so the pancake will not stick to it. After the dish is coated with the butter add the batter to the dish, and add bananas if you desire. I have also sliced apples real thin and cooked them in a little butter with cinnamon and a little stevia, I place these on top of the pancake when it is done cooking. Place the dish in the oven at 450 for 15 min, then lower the temp to 350 for 10 min. Don't worry if it has big bubbles just leave them. Enjoy!

Chicken Chow Mein

noreply@blogger.com (Tiffany Shanks) — Thu, 19 Jul 2012 22:08:00 +0000

Well, this was Chicken Chow Mein.

It was amazing and has become a staple at our house.

Chicken Chow Mein

2 medium size carrots

single chicken breast

2 cloves of garlic

1 thin slice of ginger

1 pepper in any color you like

150g of chinese dried noodles

(I can not find them in Togo so I just use

Ramen Noodles—not the powder, just the noodles)

You could add some green onions but I do not have

any yet they are growing.

Seasonings:

2 tablespoon soy sauce

1 teaspoon salt

1 teaspoon sesame oil

a dash of black pepper

Bake the chicken breast or just use what ever chicken you have, I use chicken off the bone. While that is cooking, cut up the carrots into small thin strips, mince the garlic, chop the ginger up really small, and cut the pepper into small strips. Cook all of the vegetables in some olive oil until tender. Cook the noodles according to the package. When the vegetables are close to being done, add the seasonings, noodles, and chicken.

Sprinkle some chopped peanuts on top and enjoy. By the way, you might want to double or triple this recipe; we never have left overs!

Taco Seasoning

noreply@blogger.com (Tiffany Shanks) — Mon, 23 Apr 2012 04:31:00 +0000

Taco Seasoning

1 tsp cornstarch
1/2 tsp cumin
1/2 tsp salt
1/8 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion flakes
1/4 tsp red chili flakes

Mix together and add to your dish.
It is possible to make a large amount of this and store it in a air tight container.

Taco Pizza

noreply@blogger.com (Tiffany Shanks) — Sat, 07 Apr 2012 18:10:00 +0000

Taco Pizza

I love Mexican food; I think I could live off of tortillas! But pizza is great too, so I decided to try the ingredients I love from Mexican food on a pizza. So here it is, taco pizza!

Pizza dough Click this link for the dough recipe

Sauce

2 cans of refried beans, or you can make your own

(I soak and cook dried black beans and put them in the food processor to make the refried beans)

You could also add some salsa to the beans
Spread the beans over the uncooked pizza dough

Toppings

1 lb of beef
a package of taco seasoning
cheese
Cook the beef and add the taco seasoning, then spread the beef on
top of the beans and top with cheese

Cook at 400 for 10-15 min
When it comes out let sit for 5 min, cut and serve with:
lettuce
tomato
sour cream
ranch
salsa
black olives

Veggie Wraps with Peanut Sauce

noreply@blogger.com (Tiffany Shanks) — Wed, 29 Feb 2012 15:40:00 +0000

Veggie Wraps with Peanut Sauce

My family loves this meal! Joshua really enjoys creating his own masterpiece.

a package of round rice papers

carrots

green, red, yellow peppers

cucumbers

lettuce

broccoli

cauliflower

tomatoes

sprouts
1 package of rice noodles

These are just suggestions, so you can choose whatever veggies you want.

When I cut the carrots, cucumbers, and peppers I cut them very thin.
Prepare rice noodles just like spaghetti noodles they do not take long to cook. Rinse with warm water.

When you sit down to eat these you will want to have 2 pie plates with warm water in them on the table. Place a rice paper in the water until it becomes transparent and pliable; this does not take very long. When you are taking them out of the water be careful and use both hands because they can tear easily. Put a line of peanut sauce on the wrap, place the rice noodles on top of the sauce then add your veggies, then wrap it and eat. Enjoy!

Peanut Sauce

I personally could eat a spoon of this sauce by itself because it's so yummy!

It is a little spicy so you might want to start out with half of the curry paste

and add a little at a time until you find the right heat for you or your family.

1 can of coconut milk (light) 14 oz

2 tbsp. curry paste

1/4 c. fish sauce (trust me it is good)

I would not drink the fish sauce but it is good in this.

3 tbsp. palm sugar, I used brown sugar as a substitute

1 c. ground roasted peanuts (pure peanut butter)

Combine all of these ingredients into a sauce pan and simmer for 15 min.

I noticed when I made this it had a lot of oil on the top from the coconut milk.

I was able to take some off, and it was still wonderful even without all of the fat.

You can even add shredded chicken to this recipe,

but we like the idea of just veggies.
The idea for the wraps and peanut sauce recipe came from Jodi a friend, thank you Jodi and Daniel.

Challah Bread

noreply@blogger.com (Tiffany Shanks) — Thu, 09 Feb 2012 05:29:00 +0000

Challah Bread

This bread looks very difficult to make but, I promise you it is real

simple and you get a beautiful loaf of bread that you can be proud of.

3/4 cup warm water

(105 to 115 degrees)

1 tbsp. active dry yeast

1 tsp. sugar plus 1/4 cup

3 eggs, lightly beaten

1/4 cup vegetable oil

1 tsp. salt

4 1/2 cups all purpose flour, or 3 1/2 cups bread flour

Dissolve yeast in water and sugar. Measure 1 tbsp. of beaten egg into small cup; put in the fridge. Add remaining eggs, oil, sugar, salt and 2 cups of flour to yeast mixture; with wooden spoon beat well. Stir in enough flour (about 1 3/4 cups all purpose flour or 1 1/4 cups bread flour) to make soft dough.

Knead dough until smooth and elastic about 8 min, working in enough of remaining 1/2 cup all purpose flour or 1/4 cup bread flour just to keep dough from sticking.

Shape dough into ball, place in greased large bowl with plastic wrap and let rise in warm place, until doubled in volume about 1 hour.

Punch down dough. Grease large cookie sheet. Turn dough onto lightly floured surface and cut two-thirds of the dough into 3 equal pieces; with hands, roll each piece into 13 inch-long rope. Place ropes side by side on prepared cookie sheet, braid ropes, pinching ends to seal. Cut remaining third of dough into 3 pieces. With hands, roll each piece into 14 inch-long rope. Place ropes side by side and braid; pinch ends to seal. Place small braid on top of large braid. Tuck ends of top braid under bottom braid, stretching braid if necessary; pinch ends to seal. Cover loosely with greased plastic wrap and let rise in warm place until doubled, about 45 min.

Meanwhile, preheat oven to 375. Brush reserved egg over loaf. Bake until browned and loaf sounds hollow when lightly tapped on bottom, 30 to 35 min. Transfer loaf to wire rack to cool completely. Makes 1 loaf about 12 slices.

I found this great recipe in Good House Keeping Cookbook.

Minestrone Soup

noreply@blogger.com (Tiffany Shanks) — Mon, 23 Jan 2012 01:39:00 +0000

Minestrone Soup

This is a great recipe for minestrone soup. Make some nice garlic
bread and you have a great winter dinner.

Minestrone Soup

1 1/4 cups kidney beans

2 Tbsp. oil

2 onions

2 cloves garlic, crushed

4 tomatoes, peeled and chopped

3 Tbsp. chopped fresh parsley

9 cups vegetable or chicken stock

1/4 cup red wine or chicken stock

1 carrot, chopped

2 potatoes, chopped

1 celery stick, chopped

3 Tbsp. tomato paste

1 zucchini, sliced

1/2 cup sliced green beans

1/2 cup elbow macaroni

salt and pepper to taste

shaved parmesan cheese as topping

1. If you are using dry beans make sure you soak them the night before and cook them
as the package says. Heat oil in pan, add onions & garlic. Cook until soft while stirring.

2. Add the tomatoes, parsley, kidney beans, stock and wine. Cover and simmer over

low heat for 2 hours.

3. Add the carrot, potatoes, celery and tomato paste; simmer, covered, 15-20 minutes.

4. Add the zucchini, green beans, and macaroni. Simmer, covered, for 10-15 minutes,

or until vegetables and pasta are tender. Season with salt and pepper. Serve topped with

shavings of Parmesan cheese.

French Toast

noreply@blogger.com (Tiffany Shanks) — Sat, 24 Dec 2011 01:53:00 +0000

French Toast
I am not a big fan of really "eggy" french toast, but this recipe only uses one egg and it is wonderful.

8 slices of whole wheat bread

2 tbsp butter (melted)

1 cup milk

1 large egg

2 tbsp. sugar or you can use stevia as a substitute
2 tsp. vanilla extract
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/4 cup whole wheat flour
1/4 cup all-purpose flour

Toast your bread on a rack with a cookie sheet under the rack (this is to catch the crumbs) in the oven on 200 degrees until slightly dry, about 15 minutes.
While the bread is in the oven, melt 2 tablespoons of butter and whisk it together with milk, egg, sugar, vanilla, cinnamon, nutmeg and salt in a bowl. Slowly whisk in the flour until smooth. Pour the batter into a large shallow dish.
Heat some butter in a skillet on medium heat.
Place a piece of bread into the mixture 15 seconds on each side, and when you pick it up let the excess mixture drain off. Place on pan and cook until browned on both sides. Repeat with remaining butter, bread and batter.
Enjoy, let me know how you like it.
I found this great recipe in my favorite cookbook, I adjusted it a little to make it healthier. Enjoy!

Christmas Treats

noreply@blogger.com (Tiffany Shanks) — Mon, 12 Dec 2011 04:53:00 +0000

Christmas Treats

These make great treats for friends and neighbors, they are so easy to make.

Now, they are not from scratch but they are delicious.

Pretzel Sticks

1 package of large pretzel sticks

1 package of semisweet chocolate chips

1 candy cane

wax paper

cookie sheet

Melt your chocolate chips in a double broiler, keep it on low so it will be easy to spread.

Crush up the candy cane into small pieces. Place some wax paper on a cookie sheet.

Spread some melted chocolate half way up the pretzel, after you are finished sprinkle

some of the pieces of candy cane on the chocolate and place it on the wax paper,

and place the cookie sheet in the freezer until the chocolate has hardened. Enjoy!

Marshmallow Sticks

A bag of large marshmallows

1 package of semisweet chocolate chips

1 candy cane

wax paper

cookie sheet

popsicle sticks

Melt your chocolate chips in a double broiler, keep it on low so it will be easy to spread.

Crush up the candy cane into small pieces. Place some wax paper on a cookie sheet.

Place two marshmallows on each popsicle stick. I used a kitchen pastry brush to

spread the chocolate onto the marshmallows, sprinkle the candy cane pieces onto the

marshmallows. Now, place them onto the wax paper and put the cookie sheet into the

freezer until the chocolate hardens.

I hope you all enjoy these, they are fun to make. Get your kids involved and make memories.

Let me know how you like them.

I hope you all have a wonderful Christmas making memories and worshiping Jesus.

A New Cookbook.

noreply@blogger.com (Tiffany Shanks) — Mon, 12 Dec 2011 04:36:00 +0000

I don't know about you but I love cookbooks, especially ones that have lots of recipes from scratch.

Before I started cooking from scratch I thought cookbooks were just for desserts, not for meals. Now I love looking at cookbooks to find great meals. When I saw this cookbook I knew I needed to have it because it has so many recipes from scratch. I would strongly suggest buying it, it is wonderful!

Yummy Asian Noodles

noreply@blogger.com (Tiffany Shanks) — Tue, 15 Nov 2011 16:19:00 +0000

Yummy Asian Noodles

12 ounces thin spaghetti, fresh chinese noodles

or rice noodles (I used the rice noodles)

1 tablespoon vegetable oil or canola oil

1 lb ground turkey

3 carrots peeled and cut into small strips

1/2 bell pepper sliced into small strips

4 cloves garlic, finely minced

1 1/2 teaspoon Thai red curry paste

8 fresh white or brown mushrooms finely chopped

sesame seed oil for on top

2 green onions for on top

Some dry roasted peanuts for topping

Sauce

1 tablespoon oyster sauce

4 tablespoons soy sauce

4 tablespoons water

4 tablespoons rice vinegar

3 tablespoons sugar

1. In a small bowl, whisk all of the sauces together to combine. Set aside.

2. In a large pot, bring lightly salted water about 1 tablespoon salt to a boil. Add the thin spaghetti or other noodles to the water and cook until desired tenderness. Drain and set aside.

3. While the noodles are boiling, in a large nonstick skillet like a wok, heat the oil until rippling over medium heat. Add the mushrooms and Thai curry paste and cook, stirring frequently, until the mushrooms are nicely browned but not all the way cooked through, about 2 minutes. Add the garlic and the carrots and peppers and cook for about 2 minutes. Add the turkey to the mixture and cook until cooked through.

4. Add the cooked noodles and with a pair of tongs, lift and separate the noodles and incorporate them with the other ingredients. Pour the sauce over the noodle mixture and again, lift the ingredients up over with a pair of tongs to coat all the ingredients with the sauce. Cook stirring frequently, until the noodles have absorbed all the flavors and all the ingredients are heated through. If desired, drizzle lightly with Asian sesame seed oil to finish. Serve immediately.

This is the curry paste that I use, and the oils and sauces.

I found this recipe on my favorite site and changed it a little mels kitchen cafe,

I added some veggies and peanuts. Let me know how you like it.

Bran Flax Muffins

noreply@blogger.com (Tiffany Shanks) — Thu, 03 Nov 2011 04:07:00 +0000

Bran Flax Muffins

These muffins are very healthy, and very delicious.

They have no added fat, but are still very moist, try them

and let me know how you like them. My Nana found this

recipe on a Bob's Red Mill Flax Meal bag.

1 1/2 cups Unbleached White Flour

(I used 1 cup white flour and 1/2 cup of wheat flour)

3/4 cup Flaxseed Meal

3/4 cup Oat Bran

1 cup Brown Sugar

2 tsp. Baking Soda

1 tsp. Baking Powder

1/2 tsp. Salt

2 tsp. Cinnamon

1 1/2 cups Carrots, shredded

2 apples, peeled and shredded

1/2 cup Raisins, (optional)

1 cup Nuts, chopped

3/4 cup Milk

2 Eggs, beaten

1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill muffin cups 3/4 full. Bake at 350 for 15-20 minutes. Yield 24 muffins.

Some of my favorites

noreply@blogger.com (Tiffany Shanks) — Wed, 02 Nov 2011 05:07:00 +0000

These are just a few of my favorite recipes that I prepare, I hope you enjoy them!

Just click on the recipe title and it will take you to the page.

Zucchini Strips

Delicious Chimichangas

Sesame Chicken Kabobs

Delightful Chicken Meal

Chicken and Dumpling Soup

Coconut and Cashew Granola

Amazing Kabobs

Yummy Focaccia Bread

Healthy Banana Muffins

Vegetarian Pizza

Moist Orange Cranberry Scones

Chocolate Chip Scones

New Baby

noreply@blogger.com (Tiffany Shanks) — Mon, 24 Oct 2011 05:13:00 +0000

I would like you all to meet

Owen Clark Shanks

August 19th 2011

7lb 5 oz

21 in

My life has improved since August 19th, I am the happiest mother ever.

I am sorry I have not posted a recipe for a long time, life has become a little busier for me.

I am going to try and post one once a week. I have tried some new recipes and

they are delicious.

Eggplant Parmesan Bread

noreply@blogger.com (Tiffany Shanks) — Thu, 30 Jun 2011 04:30:00 +0000

Eggplant Parmesan Bread

4 tbsp olive oil, divided

6 (1/3-1/2- inch thick) slices of eggplant, about 4 inches in diameter

Thick slices of homemade italian bread about 9x12 inch surface area

1 cup marinara sauce

Parmesan cheese

1/4 cup chopped fresh basil, plus extra for garnish

1 cup coarsely grated mozzarella cheese

Preheat the oven to 400 F. Heat 2 tbsp of the olive oil in a skillet over medium-high heat. Season the eggplant with salt and pepper. Lay the eggplant in the heated skillet. Reduce the heat to medium-low and cook, turning, until the eggplant is lightly browned on both sides, about 6 minutes total. Transfer to a plate and set aside. Brush the cut side of the bread slices with the remaining oil and cook in the warm skillet on medium-high heat until golden brown.

Lay the bread, cut side up, on a baking sheet. Spread a thin layer of the marinara sauce on each slice. Sprinkle the parmesan cheese over the marinara sauce and sprinkle the chopped basil. Lay the eggplant slices on top of the marinara. Sprinkle the shredded mozzarella over the eggplant slices and dot lightly with remaining marinara sauce.

Bake until the topping is hot and slightly browned, about 12 minutes. Slice into small pieces. Garnish with additional basil leaves as desired.

We had these for lunch they were so yummy. When I made these I used cheddar because I did not have any mozzarella, but mozzarella tastes better. I hope you enjoy these.

I got this idea from Annies Eats.

Delightful Chicken Meal

noreply@blogger.com (Tiffany Shanks) — Sun, 26 Jun 2011 02:50:00 +0000

Delightful Chicken Meal

8 small chicken drumsticks (about 13/4 lb)

4 large sweet potatoes cut into large pieces

2 large peppers cut into 1/4 inch wedges

1 large red onion, cut in 1/2 in. thick slices

2 tablespoons olive oil

3 tbsp chopped fresh parsley

2 tablespoon chopped garlic

1/2 tsp each salt and pepper

Heat oven to 500'F. Position racks to divide oven in thirds. Line 2 rimmed baking sheets with nonstick foil. Distribute drumstick, potatoes, and onion evenly between pans. Drizzle with oil; sprinkle with rosemary, garlic, salt and toss to turn to coat. Roast 15 minutes. Remove pans from oven. Gently toss mixtures on both pans; return to oven and roast 15 minutes longer, or until chicken is cooked through and vegetables are tender. Add peppers a few min before chicken is finished.

I am sorry

noreply@blogger.com (Tiffany Shanks) — Thu, 09 Jun 2011 23:45:00 +0000

I am sorry it has been so long since I have posted a new recipe. Since being back from Togo Joshua has started 3rd grade and I have had lots of meetings with my mid-wife. I have been cooking a lot, and teaching Joshua and taking care of my mother-in law who has just had foot surgery. I think I should be able to get a recipe up very soon I will try this weekend or next week to add one.

I hope you are all having a great start to the Summer.

If anyone has a recipe for a good vegetarian burger I would love to see it. I just ate one at the beach, it was homemade and it was fantastic, I would love to match that. So please help if you have one.

Honey Mustard Salad Dressing

noreply@blogger.com (Tiffany Shanks) — Tue, 17 May 2011 16:24:00 +0000

Honey Mustard Salad Dressing

My husband and I went over some friends house and we tasted this amazing salad dressing, I knew it was a must for my blog, it is a must try. No more ranch for this girl.

3/4 cup olive oil

3 tbsp. apple cider vinegar

2 tbsp. Dijon mustard

1 garlic clove, minced

1/2 tsp. salt

1/4 tsp. pepper

2 tbsp. honey

Mix all of these ingredients in a container and taste the most amazing dressing in the world.

Thanks Mark and Tami for a great recipe.

A recipe this week

noreply@blogger.com (Tiffany Shanks) — Mon, 09 May 2011 04:04:00 +0000

I will be posting a recipe this week, I discovered a wonderful salad dressing recipe from a friend I will be posting it this week.

PAUSE

noreply@blogger.com (Tiffany Shanks) — Mon, 21 Mar 2011 20:56:00 +0000

I am sorry I have to put a pause on the recipes. We are going back to the States to visit churches and to have our baby. I have lots to do and I am not cooking right now thanks to friends.

Soon after we get back to the States I will start putting more recipes on like normal, once a week. I cannot wait to cook in the States with so many more options. I will talk to you soon.

Spicy Southwest Pasta

noreply@blogger.com (Tiffany Shanks) — Sun, 06 Mar 2011 12:26:00 +0000

Moist Orange Cranberry Scones

noreply@blogger.com (Tiffany Shanks) — Sun, 27 Feb 2011 22:18:00 +0000

Moist Orange Cranberry Scones

(I must tell you, my husband is not a big fan of scones but when I made these he changed his mind, he normally does not like them because they are dry but these are anything but dry)

1/4 cup granulated sugar

1 1/2 tsp orange zest

1 1/2 cups plus 2 tbsp. all purpose flour

2 tsp. baking powder

pinch of salt

3/4 cup dried cranberries

1 cup heavy cream

1 tbsp. unsalted butter melted for the tops of the scones

Granulated sugar for the tops of the scones

Preheat oven to 375. Line a baking sheet with parchment paper or use a baking stone.

Combine the sugar and the orange zest together, using your fingers work the sugar into the zest until it is all moistened, this really makes a difference all of the sugar will taste and smell like orange.

Add the flour, baking powder and salt and whisk them together. Stir in the cranberries.

Pour in the cream, stir all the ingredient with a fork until combined. Place mixture onto a floured surface and knead to bring dough together. Make a 8 inch circle with the dough on a baking sheet or stone. Cut into 8 triangles. Brush the tops of the scones with the melted butter and sprinkle with the sugar.

Bake for 15-20 min or until the scones turn a light brown. Transfer to a cool rack to cool completely, or eat them right away because you just can't wait. Along with your scone, pour yourself a great cup of coffee or a cup of yummy tea in your favorite mug and enjoy a wonderful breakfast.

Crepes

noreply@blogger.com (Tiffany Shanks) — Wed, 16 Feb 2011 20:25:00 +0000

While living in Quebéc to learn French, I started making dessert crepes with cream cheese, cooked apples, and cinnamon. They were divine! I just recently thought I should make them again; only problem was I couldn't find the recipe. How irritating. I tried two other recipes but it didn't go too well. Joshua, my son, came in the kitchen several times wondering what was wrong, because I kept getting mad each time a crepe ripped, which was every time. This did not happen with my old recipe. Well, I am happy to tell you I found it and am now very happy. No more yelling.

Crepes

(You need to make this recipe one hour before you cook them)

This a little trick I discovered: put everything in a blender and mix, keep the lid

on it, and place it in the refrigerator for an hour.

3 Tbsp. butter

(melt butter in a frying pan, I use an 8 inch pan)

3 eggs, slightly beaten

1/2 cup milk

1/2 cup water

add the melted butter

(keep the pan that you used to melt the butter in, this is what you will cook the crepes in)

3/4 cup flour

1/2 tsp. salt

1/4 tsp. baking powder

Blend it all in a blender or in a mixing bowl, and put it in the refrigerator for one hour.

When ready, put your pan over medium heat depending on the flame or your stove. Do not worry: your first crepe will probably not turn out right, but you will get better at it. With this recipe you do not need to keep adding the butter on the pan.

When your pan is ready, add 1/4 cup of batter to the pan and move the pan around to spread the batter out and fill the pan surface. When it is completely smooth take a rubber spatula and scrape all around the outside edge of the crepe, this will help loosen up the crepe from the pan. Slowly go around crepe with your spatula to flip it over. The crepe only needs to cook on one side for about 20-30 seconds depending how hot the pan is. If you are eating them right away you will not need to put wax paper between them, but if they are going in the refrigerator for later you will need to do that. If you are making dessert crepes you will want to add a little sugar to the mixture.

Ideas on what to put on crepes:

My personal favorite, apples and cream cheese. Pan cook some apple slices with some butter and cinnamon, spread some cream cheese on the bottom of the crepe and put apples on top. Before, I added Cinnamon Dolce syrup from Starbucks to the cream cheese to make it a little sweet.

Choose some of your favorite berries and put them in a sauce pan, smash just a few to make some sauce. If you want a thick sauce add some corn starch with some water. You will not need much just to thicken the sauce a little. Add some sugar if the berries are not real sweet. Pile on top of a crepe and you have an awesome snack.

Peanut Butter and Honey

This one's pretty easy, I think you can figure it out.

Chocolate and ice cream crepes.

And the list goes on. Post your creations so I can try them.