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Thursday, February 4, 2016

Grandma's oatmeal raisin cookies

Ingredients:

5 cups flour
4 cups old fashioned oats
1 tsp. Baking powder
2 tsp. Baking soda
1 tsp. salt
2 tsp cinnamon
1 tsp ground clove
2 tsp vanilla extract
1 1/2 cups soft butter
4 eggs
3 cups sugar
About 3 cups raisins
1  1/2 cups reserved raisin juice

Directions:

Preheat your oven to 350 degrees F.

Cover raisins in water and boil until plump. About 5-8 minutes. Reserve 1 1/2 cups raisin juice and let cool.

Mix all dry ingredients in a large mixing bowl. Flour, baking soda, baking powder, salt, cinnamon, and cloves.  Set aside.

In a seperate mixing bowl, mix butter and sugar until creamy. Add raisin juice, vanilla and eggs mixing completely.

Add the liquid bowl to the dry bowl a little at a time stirring well between additions.

Once the cookie dough is thoroughly mixed, stir in raisins and oats.

Place on u greased cookie sheets 2 inches apart in tablespoons.

Bake for 7-10 minutes or until centers are baked through and not doughy.

Cool on a wire rack.

Friday, January 29, 2016

How to make homemade ketchup


Ingredients:

12 ounces tomato paste
1 cup white vinegar
1 cup corn syrup
1/4 cup brown sugar
1/2 cup water
onion powder
garlic powder
salt

Mix all ingredients in a sauce pan.
Bring to a boil stirring frequently.
Remove from heat and let cool.
Bottle and refrigerate.

Tuesday, January 19, 2016

Homemade ravioli/noodle dough


https://youtu.be/Cx5AcTlaSyc








Ingredients:

2 cups all purpose flour
1 teaspoon salt
4 tablespoons milk
2 eggs beaten

https://youtu.be/Cx5AcTlaSyc

Instructions:

Mix first 2 ingredients and second 2 ingredients in separate bowls then mix together.

Stir to form firm dough ball.

Knead until smooth and elastic.

Rest dough ball 15 minutes before rolling to relax the dough and make it easier to roll.

Roll dough out on clean flat surface as thinly as possible.

Allow rolled dough to rest 15 to 20 minutes more to assure the dough will not shrink back when cut.

Use a pie or pizza cutter to cut noodles or a round or square cutter for ravioli noodles.

Brush edges of bottom ravioli disk and fill with your favorite ravioli filling.

Press the edges of the second disk over the first and crimp with a fork on both sides.

These ravioli noodles can be fried or boiled for completely different tastes.
Watch the video here: https://youtu.be/Cx5AcTlaSyc

Thursday, January 29, 2015

Sausage Stuffed Pork Tenderloin

This is a pretty straight forward concept as you look at the photo. I have to say though that I would like to try it with ground sausage now and will definitely do this again. I may even do it with other cuts and types of meats.

The flavor of the sausage bleeds gently through the pork, so when you eat it, you just get subtle flavors through the pork, but the actual sausage in the center gives your mouth a little jolt of extra flavors.















You will need:
a pork loin
smoked sausage of your choice.

Directions:
***If you partially freeze the loin, it will be easier to get the hole through it, but its not absolutely necessary.
Take a longer, sharp knife and pierce the end of the loin lengthwise. Push the knife through the center as far as it will go without cutting through the other end.

Hold the loin down so that it doesn't turn and twist your knife in a circle motion back and forth until the hole is stretched a bit.

Keeping the knife inside the hole, press firmly to one side to cut a slit as you slowly pull the knife out.

One sausage link should fit through the hole at this point. Repeat the process for the number of links you wish to fill it with, but each time, be sure to start the knife just at the edge of the first slit/hole so they connect.

Push your sausage through the hole and pinch the loin closed at the open end.

Now you can cook the loin any method you like. We put ours on the grill and it was amazing.

Next time around, I intend on using ground sausage!!!



Wednesday, September 24, 2014

Panko Fish Fry

Panko fried fish is a great change from the popular batter fish fry or cornmeal dredge most of us are used to. The crumb coating has a delicious crispy crunch with a light texture that your family will appreciate every time.

This is not an actual recipe, but more of a step by step directive to a fish fry that you will make over and over.

We used catfish fillets, but you can use any fish you enjoy breaded and fried.













Ingredients:

Fish fillets (we used catfish)
All purpose flour for dredging
Panko bread crumbs
egg beaten well
Milk (2 T. per egg used)
Old Bay Seasoning
Salt and pepper to taste
Deep fryer


Directions:

Rub your fillets with old bay seasoning. Set aside.
On a plate, mix some flour, salt and pepper together being sure its evenly distributed. Set aside.
Beat the eggs and milk together in another dish. Set aside.
Put some panko bread crumbs on another plate. Set aside.
Coat each piece of fish in flour thoroughly.
Next, dip flour coated fish into egg bath, then coat thoroughly with panko bread crumbs.
Immediately drop coated fish fillets into hot fryer. You may also bake them if you wish!
When the fish is a deeper, golden brown color, remove from grease and drain on paper towels.
You may salt fish as soon as it comes out of the fryer if you were light on the salt in the flour.

Serve with tarter sauce if desired. Enjoy the crunch!

Saturday, September 28, 2013

Jessi's Kitchen Time Recipes: Whole Wheat Sugar Cookies

My 16 year old daughter, Jessi wanted cookies at 9 pm, so she looked up a simple recipe for sugar cookies. I store my flours in the freezer, and the last one I used was whole wheat, so it was in the front. Jessi, pretty much unknowing, used the whole wheat flour in place of the white all purpose flour. The result was AMAZINGLY chewy cookies with a light crisp on the surface and a soft, chewy center. They have a nutty flavor that I am excited to replace in other deserts as well using whole wheat flour instead of the white AP.



The original recipe is here at Allrecipes.

Ingredients:

  • 2 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) soft butter
  • 1 1/2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract



Directions:

  1. Preheat oven to 375 degrees F.
  2. Thoroughly combine the first 3 dry ingredients
  3. In a separate mixing bowl, using a mixer, cream butter and sugar until smooth and fluffy.
  4. Mix in egg and vanilla.
  5. Add dry ingredients to the butter/creamy mixture, and mix until completely incorporated.
  6. Using a small cookie scoop or just a couple of tablespoons, place cookies 2 inches apart on ungreased cookie sheets. You may also roll the dough into balls by hand.
  7. Bake in preheated oven 8 - 10 minutes.
  8. Cool on wire racks.

The "I Don't Know How to Cook" Book: 300 Great Recipes You Can't Mess Up!


Friday, September 27, 2013

Whole Wheat Tortillas (BIG batch)

Whole wheat tortillas are a healthy, yet delicious alternative to bread, or even flour tortillas when you are looking for healthy living. These wheat tortillas can be used for so many different food recipes that you will want to make them in bulk and freeze them so they are always available in a pinch. This is a large batch because I have alot of mouths to feed, but equally, I like to keep them in the freezer so I can thaw just a few at a time, any time.









Ingredients:

  • 6 cups whole wheat flour
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 9 tablespoons butter or shortening
  • 2 1/4 cups water (you may or may not need it all)


Directions:

Combine first 3 ingredients completely.

Using your fingers, work butter/shortening into flour until its evenly dispersed and crumb like.

Pour water in and mix until a ball of dough is formed. Add the water slowly becaue you may not need all of it. Your dough should not be sticky at all and should be a fairly firm ball of dough.

Lightly flour your work surface and knead the dough 5 minutes or until smooth and elastic.

Let rest covered with plastic wrap for 20 minutes.

Divide dough into 24 - 48 equal pieces. The size of my reference for small is using a 2 inch ball of dough.

Cover them while you work so they don't dry out.

Roll one piece at a time into a thin 8 inch circle disk, and set aside.

The thinner they are, the better they turn out!

You could also try our flour tortillas or our corn tortillas!

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