White Whole Wheat Rolls

White Whole Wheat Rolls

Ingredients:

Yields 12 rolls.
2 teaspoons of active dry yeast
1 cup of warm water
1/4 cup of raw honey
3/4 teaspoon of salt
1 egg
3 cups of King Arthur’s White Whole Wheat flour
1 tablespoon of butter

Directions:
In your stand mixer, with dough hook attached, add the water and sprinkle the yeast over top. Let sit for 8 minutes. If the yeast doesn’t get frothy, discard and begin again.

Once the sitting time is over, add the honey, salt and egg. Combine until well blended. Then add 1 cup of flour at a time until all 3 cups have been added. Knead for 8-10 minutes.

Remove and add to a lightly oiled bowl and cover. Store in a warm, draft-free location. Let rise for 2 hours.

dough down and divide into 12 equal portions. Shape into balls and place on your baking sheet lined with a baking sheet or parchment. Cover with a towel and let rise 20 minutes.

Preheat oven to 400 degrees F.

In a small bowl, melt your butter. Brush over the rolls. Bake for 10-13 minutes or until lightly browned. Serve warm or at room temperature.

Marinara Sauce

Marinara Sauce

I was tired of buying jarred sauce, so this is the recipe I now use for all pasta dishes.  It can easily be halved, doubled or whatever.  It does keep well for a few days in the refrigerator, and it also freezes well.

Ingredients:

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes.

Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes.

Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour.

Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Harvest Soup

Harvest Soup

This is a quick, easy and cheap hearty soup.  It is good alone, with grilled cheese or bread.  We very seldom have left overs, but it does reheat very easily.

Ingredients:

1 lb. lean ground beef, sautéed and drained
2 cups cabbage, chopped
1 can (14 oz.) stewed tomatoes, undrained
2 medium potatoes, diced
1/2 cup carrot, peeled and thinly sliced
1/2 cup celery, diced
1/2 cup chopped onion
3 cups water + 3 beef bouillon cubes
1 tsp. crushed Italian seasoning
1/4 tsp. garlic salt
1/4 tsp. pepper

Place all in a large pot.  Bring to a boil, cover and simmer for 30 - 40 minutes or until all vegetables are fork tender.

Sloppy Joes

Sloppy Joes

This is a very easy and delicious recipe.  I have not purchased a pre-made sloppy joe mix for years.  I have never had this fail.  You can work with the exact measurements, but this is what my family likes.  This also freezes well, if you happen to have left overs.

Ingredients:

1 1/2 pounds of lean ground beef

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped (green also works and is much cheaper)

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

 

 

Brown the meat and break it up as it cooks.  Once it is browned, drain and return to the pan.

 

Add the sugar, steak seasonings, onion, pepper, red wine vinegar and Worchestershire sauce to the browned meat.  Cook on medium to medium high for 5 or so minutes. 

 

Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

 

Serve on warmed or toasted buns

Cowboy Cookies

Cowboy Cookies

This is a wonderful cookie that is a little more healthy than the traditional chocolate chip cookie.  Do not bake too long, as the cookie will get too hard.

Ingredients

1 cup (2 sticks) butter, softened

1 cup firmly packed brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt (optional)

1/4 teaspoon baking powder

2 cups Quaker® Oats (quick or old fashioned, uncooked)

1 1/2 cups semi-sweet chocolate chips or dark chocolate chips

2/3 cup chopped nuts (your preference, I use walnuts)

2/3 cup shredded coconut

2/3 cup raisins, dried cranberries or dried blueberries

Heat oven to 350°F.

In large bowl, beat shortening and sugars with electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, salt and baking powder; mix well. Add oats, chocolate chips, nuts, coconut and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets; flatten slightly

 

Bake 10 to 12 minutes or until light golden brown. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

No Fail Pie Crust

No Fail Pie Crust

The key to a great pie crust is to have EVERYTHING ice cold and do not handle it a lot.  I put all ingredients into the bowl, except the water, and I do not mix it yet; I just place it in the refrigerator for no less than 15 minutes.  I also place my water in a cup of ice so it is as cold as it can be.  I cut the shortening in with my hands, and I do it quickly so the shortening does not get too hot.  I have never had a bad pie crust doing these tricks.

8, 9 or 10 inch Single Crust

1 1/3 cup flour
1/2 t salt
1/2 c shortening
3 - 4 T ice cold water

8 or 9 inch Double Crust

2 c flour
1 t salt
3/4 c shortening
5 - 6 T ice cold water

10 inch Double Crust

2 2/3 c flour
1 1/4 t salt
1 c shortening
7 - 9 T ice cold water


All directions are the same for each crust.

Make sure all ingredients are cold.  Cut in the shortening with your hands or with a pastry blender.  Begin adding water.  Add the amount stated and stir.  If it does not make a dough, add a little more water.  Try not to mix too much, as it will change the texture of your dough.  It will depend on the temperature and humidity as to how much water to add.  If it gets too wet, just add a little more flour. 

Once a nice dough ball has formed, place a well floured surface.  If doing a double crust, cut the dough in half before rolling out to desired thickness.  Once the dough is rolled out, you can wipe flour on the dough and lightly fold it in half and then in half again.  This will make it easier to transfer to the pie plate.

Fill and bake as directed.