Friday, December 27, 2013

Artisan Bread

Baking the Perfect Loaf of Bread at Home

Formula and Process created by Jim Lahey, owner of Sullivan St Bakery


3 cups (430g) flour
1½ cups (345g or 12oz) water
¼ teaspoon (1g) yeast
1¼ teaspoon (8g) salt
olive oil (for coating)
extra flour, wheat bran, or cornmeal (for dusting)


Two medium mixing bowls
6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
Wooden Spoon or spatula (optional)
Plastic wrap
Two or three cotton dish towels (not terrycloth)


Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Monday, December 2, 2013

Gingersnap Cookies

recipe from (Laurie Swim)


2 cup sugar
1 1/2 cup shortening
1 cup molasses
2 eggs


4 cups flour
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
4 teaspoons baking soda

Form into small balls & roll in 1/4 cup sugar (2 teaspoons of cinnamon may be added). Bake at 350 for about 10 minutes.

Saturday, November 30, 2013

French Bread

French Bread (from heart and soul cook book)

If you use rapid-rise yeast, you can add this bread to any meal with only a two-hour head start.

2 Tbsp. rapid rise yeast
2 Tbsp. sugar
1 Tbsp. salt
2 1/2 cups warm water
7-9 cups flour
1 egg white, beaten

In a large mixing bowl, combine yeast, sugar and salt. Stir in warm water to dissolve. Add 6 cups of the flour. Using the dough hook attachment, mix on high until well blended. Add as much of the remaining flour as needed to make a smooth and elastic dough, kneading about 5 minutes. I add about 1/4 cup of flour at a time. Place dough in a greased bowl, turning to coat all sides. Cover and let rise in a warm place until double (about 45-60 minutes). Punch down dough and knead lightly. Shape into two long rolls and place each roll on a greased cookie sheet. Cut shallow slits at 1" intervals along top of bread. Brush with egg white and let rise again until double in size (about 20-30 minutes). bake 15 minutes in a preheated 425 oven. Reduce oven to 350 and continue baking 15 minutes. Cool slightly before cutting to serve.

Monday, November 25, 2013

Gourmet Sweet Potato Classic (the one Paul likes)

Gourmet Sweet Potato Classic

5 sweet potatoes

¼ teaspoon salt

¼ cup butter

2 eggs

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

½ cup white sugar

2 tablespoons heavy cream

½ cup butter, softened

3 tablespoons flour

¾ cup packed brown sugar

½ cup chopped pecans

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Bake sweet potatoes 35 min. in the preheated oven, or until they begin to soften. Cool slightly, peel and mash. In a large bowl, mix the mashed sweet potatoes, salt, ¼ cup butter, eggs, vanilla extract, cinnamon, sugar and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine ¼ cup butter, flour, brown sugar and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned

Wednesday, November 20, 2013

Easy Muffins

from all best ever muffins is the name of them. I don't think they are the best ever but they are good and so easy!!

2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar
1 egg
1 cup milk
1/4 cup vegetable oil

Preheat oven to 400 degrees F.

Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a for until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. (I like to sprinkle sugar on top.)

variations: add blueberries, raisins, chopped dates...what ever.

bake for 25 min, or until golden.

Keli's mission farewell salad

This recipe was given to me by Dottie Jones who got it from Robbie's mother in law.
We served it at Kohl and Elizabeth's wedding luncheon.


6-8 boneless chicken breasts
bottle of Kikkoman roasted garlic marinade
2 pkgs. spring mix salad
2 pkgs. romaine salad
1-2 cups Parmesan cheese, shredded
1-2 cups mozzarella cheese, shredded
1 lb. bacon, cooked and crumbled
1/2 cup slivered almonds, roasted (or candied..yum)
1 can olives (we don't add these)
3-4 red apples, peeled &cut into bite sized pieces
Crasins, as many as you like

1 cup sugar
1 cup red wine vinegar
1 tsp. dry mustard
1 1/2 tsp. salt
1/4 cup red onions, chopped

Marinate chicken breasts in bottle of Kikkoman for 8 hours or overnight. Also the night before, place dressing ingredients in blender and blend until smooth. Place in glass bottle and put in fridge overnight. BBQ chicken, cool & cut into bite-size pieces. Assemble all salad ingredients in very large bowl. Add dressing and toss.

Tuesday, November 19, 2013

One Hour wheat Bread

One Hour Wheat Bread
makes 2 (8x4 inch) loaves

3 cup whole wheat flour
1/3 cup gluten flour, sifted
1 1/4 Tablespoon instant yeast (or quick rising, I like SAF instant yeast)
2 1/2 cup very warm water
1 Tablespoon salt
1/3 cup oil
1/3 cup honey
1 1/4 Tablespoon bottled lemon juice
2-2 1/2 cup whole wheat flour

Mix together first three ingredients in mixer with a dough hook. add water all at once and mix for 1 minute; cover and let rest for 10 minutes. add salt, oil, honey and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes, or until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees and bake for 30 minutes. remove from pans and cool on racks.

Monday, November 11, 2013

Easy Spaghetti and Meatballs

For the meatballs:
1 pound ground pork
1 pound ground beef
1 1/4 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon onion powder
1 large egg, beaten
1/2 cup warm water
Vegetable oil
Olive oil

For the sauce:
1 tablespoon olive oil
1 cup chopped onion 
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
pinch of sugar
1/2 cup red wine (I used grape juice)
 14 ounce can tomato puree
1 14 ounce can diced tomatoes
1 tablespoon fresh parsley, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti noodles
Freshly grated Parmesan

1.       To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.
2.      Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.
3.      To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.
4.      To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.
5.      Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.
6.      Serve over hot, cooked spaghetti and sprinkle with Parmesan.
7.      (This is delicious right after being made, but the second day it is even better!)

Thursday, November 7, 2013

Garlic Feta Cheese Dip

Garlic Feta Cheese Dip

4 ounces crumbled feta cheese (you can add less)
4 ounces cream cheese
1/3 cup mayonnaise
1 garlic clove, minced
1/4  tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. dill weed
1/8 tsp dried thyme

Mix all ingredients with a mixer until smooth. Chill until ready to serve. Serve with veggies or crackers.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

3 cups diced tomatoes with juice (you can use 2-14 oz cans)
1 cup finely diced celery 
1 cup finely diced carrots
1 cup finely diced onions
1 Tbsp fresh oregano or 1 tsp. dried
4 cups chicken broth
1/2 cup flour
1 cup Parmesan cheese, freshly grated
1/4 tsp black pepper
1/4 cup vegetable oil
1 cup finely diced onions
4 Tbsp fresh basil or 1 Tbsp dried
1/2 bay leaf
1/2 cup butter 
2 cups half and half, warmed (if you want you can use whole milk, evaporated milk instead ...or even skim if you want to skinny it up)
1 tsp. salt

1. Heat oil in 4 quart soup pot. Add celery, onions and carrots. Saute 5 minutes Add basil, oregano, bay leaf, tomatoes, and chicken broth. Bring it to a boil, reduce heat and simmer until carrots are tender (15 min)

2. While soup simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add back into soup pot. 

3. Simmer, stirring constantly, until soup begins to thicken. Add Parmesan cheese and whisk to blend. Stir warmed half and half, salt and pepper. Simmer over low heat 15-20 minutes, stirring occasionally.

Bread Pudding Tony Grandado's recipe

Bread Pudding

5 eggs
1 1/2 c. brown sugar
1 1/2 c. white sugar
1 tsp. cinnamon
1 tsp allspice (I prefer nutmeg)
2 1/2 tsp. vanilla
4 c. cream
1 c. milk
--butter for greasing pan
Enough bread cut into 1 " cubes to fill a 9x13 pan.

Some people fold the bread into the mixture, I pour the mixture over the bread cubes, to give it more body.
Bake at 350 degrees in a bath of water for 60 minutes or until tooth pick comes out clean.

Spicy Teriyaki Sauce for rice bowls (Rumbi style)

3/4 cup Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in Asian section)
1 tsp fresh ginger, grated
1 clove garlic, grated
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and Slowly add to sauce for the thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (if you find that the sauce is too thick when it cools, just add a little more Yoshida's to it).

Tuesday, October 8, 2013

Bread Sticks (pizza factory like)

Bread Sticks (pizza factory style) from favorite family recipes
  • 1½ cups warm water
  • 2 Tbsp. sugar
  • 1 Tbsp. yeast
  • Let that sit for 5 minutes. Then add:
  • 3½ cups flour
  • 1 tsp Salt
  • Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with minced garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
  • Serve with marinara(see below), alfredo sauce, or ranch for dipping.
  • Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Sunday, August 25, 2013

Raisin Puff cookies (Sharon Sue Newman family recipe)

Raisin Puffs

This was a recipe from my Mom. She said it had been passed down for generations.

1 1/2 c. Raisin plus 1 cup water
simmer until water is almost gone.
1 tsp. soda stir and cool
cream together
1 1/2 c. white sugar
1 c. margarine
1 tsp. vanilla

Then add:
2 eggs, beaten
3 3/4 c. flour
1/4 tsp salt
Fold in to raisin mixture then roll into small balls. Roll balls into cinnamon sugar mix. Press down slightly.
Bake at 375 for 13-15 min.
makes 7 doz.

Sunday, August 4, 2013

White Bean and Tuna Salad

Recipe from Mel's Kitchen Cafe

½ cup chopped red onions
The zest and juice of 1 lemon
2 (5 or 6-ounce each) cans of tuna (I prefer albacore tuna packed in water)
2 (15-ounce each) cans of Great Northern beans, rinsed and drained
1/2 cup chopped fresh flat leaf parsley
A few splashes of Tabasco sauce or other hot sauce
1/2 teaspoon freshly ground black pepper
Salt and olive oil to taste

In a small bowl, sprinkle some of the lemon juice over the chopped onions while you prepare the other ingredients. This will take some of the oniony edge off the onions.
Drain the tuna and put it into a large bowl. Add the beans to the tuna and gently stir to combine. Add the onions, parsley, black pepper, lemon zest and lemon juice and mix to combine. Add Tabasco or hot sauce to taste. If the salad needs more acid, add a little more lemon juice. If the salad seems a little dry, add a little bit of olive oil. Add salt to taste.
Serve chilled or at room temperature. The salad develops great flavor if tightly covered and refrigerated for a couple hours, or up to a day, before serving. Serve with crackers, lightly toasted bread, lettuce cups/leaves, fresh vegetables, etc.

Tuesday, July 23, 2013

Yummy Chili

3 lbs. hamburger
1 large onion, chopped
2 cans ranch beans (don't drain)
2 small cans enchilada sauce
1 can tomatoes
1/2 tsp chili power
1/2 tsp. cumin

Brown hamburger and onion. Add the rest of the ingredients let simmer.

Turkey Chili

Wilma Gilmore's recipe (good one for weight watchers. It was 1 pt a serving..I'm not sure any more)

12 oz. lean ground turkey
2 onions, chopped
2 lbs. zucchini, chopped
2 stalks celery, chopped
2 cans stewed tomatoes
2 red bell peppers, chopped
2 small cans tomato paste
1 pkg taco seasoning
brown turkey skim fat, ruff chop veggies, add everything. Simmer till done. makes 16 cups

Mild Sweet Chili

Marilyn Derringer's recipe

1 lb. Hamburger
2-3 celery stalks, chopped
1/2 c. onion, chopped
1 med. can tomato sauce
1 can kidney beans
1 clove garlic, minced
1 large can tomatoes
1/2 Tb. chili powder
2-3 Tb. brown sugar
2-3 Tb. vinegar

Brown hamburger, celery and onion if excess grease drain. Then add the rest of the ingredients and simmer till desired consistency. Marilyn never said to drain the beans, sometimes I do, sometimes I don't.

Sunday, May 26, 2013

Cheese Cake For A Crowd

Christmas recipes from the Lion House
(for you Ky-Ky)

1 package white cake mix
1 8-ounce packages cream cheese, softened at room temperature
4 cups powdered sugar
1 pint whipping cream, whipped
2 16-ounce cans cherry, raspberry, or strawberry pie filling

Preheat oven to 350 degrees F. Grease and flour two 9x13-inch baking pans (or one large cookie sheet).
Prepare cake according to package directions, and pour half of cake batter in each pan (unless using cookie sheet then pour all into cookie sheet). Bake for 20 min or until done. Remove from oven and cool. Whip cream cheese and powdered sugar together till fluffy. Add whipped cream. Spread mixture onto both cakes. Spread pie filling on top of cream cheese layer. refrigerate till ready to serve. Makes 24 to 30 servings.
Variation: Instead of pie filling, substitute Danish Dessert prepared according to package directions, and stir in drained fruit of your choice. (I use fresh or frozen raspberries, or fresh strawberries and ultra gel fruit sauce. (I labeled this breakfast because if there are any left overs this is when they get eaten)

Sweet "Family" Coleslaw

Sweet Family Coleslaw

1 large head green cabbage, shredded then chopped finely
2 tablespoon diced onion (any kind of onion)
1/2 of a green or red pepper (chopped)
1 carrot (peeled and finely shredded)
2/3 cup Best Foods Mayonnaise
3 tablespoons vegetable oil (opt.)
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt

Whisk together, vegetable oil, sugar, vinegar and salt. Pour this over prepared vegetables. Chill for 2 or more hours before serving.

Tuesday, April 16, 2013

Kira's easy feta dip

Easy Feta Dip

about 1/3 cup olive oil
3 Roma tomatoes, seeded and diced
4-5 green onions, sliced thinly
8 ounces feta cheese, crumbled (see Note)
2-3 teaspoons Cavender's Greek seasoning
fresh baguette, sliced thinly

1. On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more
or less here depending on your preference.
2. Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
3. With a spoon carefully combine the ingredients.
4. Serve with warm sliced baguettes for scooping up the dip.
Fresh feta that comes in a block is what is preferred here. It's a lot more moist. The precrumbled cheese
is fine but a little more dry.

Sunday, April 14, 2013

Konnie and Ken's Spinach Articoke Dip

Spinach Articoke Dip

By Annette Seaver

This was a recipe from a friend of mine who was a professional chef….he did everything by weight…..I have tried to convert the weight measures to cup measures so if you don’t have a food scale…the cup measures are close.   This makes quite a bit…so you may want to cut all the cheese in half…if you aren’t going to feed a lot of people. It does keep really well…..or you can make it and freeze some of it….)

4 oz spinach (if frozen cook and then squeeze the moisture out….or you can thaw and do the same thing…but you need to really squeeze the moisture out of the spinach)
1 lb cream cheese  (2 pkgs)
3 oz. mozzarella cheese   (about ½ cup)
3 oz.  Swiss Cheese   (about ½ cup)
3 oz  Asiago cheese (like parmesan but stronger, usually in the deli section)
3 oz Monterrey Jack cheese (about ½ cup)
8 oz whipping cream  (1 cup)
½ tsp. white pepper   (white pepper has a different flavor than black pepper, it’s a stronger flavor and a lighter color…worth the investment)
1 jar of marinated artichoke hearts….finely diced or processed

Grandma Ludwig's Sour Dough Starter

Sour Dough Starter
Store starter in the refrigerator in a plastic container with a hole in lid. until the night before making pan cakes or waffles
Add to starter  2 cups flour
                      2 cups milk
                      1 cup starter
                      pinch of salt
                                       Leave overnight at room temperature covered.
In the morning take out
1 cup starter and store in  a jar in the refrigerator  Do not cover tightly or leave anything medal in starter.
Add to remaining batter 2 eggs
                                     1/2 cup sugar
                                     3 TBS cooking oil
                                      1 1/4 teas. soda
                                     enough milk to make thin batter
                                                       I also add 1/2 teas Baking Powder
Beat well for 1 minute

Roasted Asparagus with Balsamic vinegar sauce

2 Tablespoons butter
1 teaspoon balsamic vinegar
2 teaspoons soy sauce

Clean and remove tough ends from asparagus.  Spray cookie sheet with Pam.  Lay asparagus out side by side.  Salt and pepper asparagus and roast at 400 degrees for 10-12 minutes.  While cooking, brown 2 T butter, remove from heat and add 1 tsp. balsamic vinegar and 2 tsp. soy sauce.  When asparagus is done, drizzle butter mixture over asparagus.  It is SOOOO yummy!

Sunday, March 10, 2013

Poppy Seed Dressing (Zupas

{Poppy Seed Salad Dressing}
by Caroline Drake

1/2 cup Heinz Gourmet Salad Vinegar
1 tsp Dry Mustard Powder
3/4 of an inch slice of purple onion, minced fine
1/2 tsp Salt
1 tbs Poppy Seeds
3/4 cup Sugar
1 cup Vegetable Oil
place all items in a blender or food processor and blend well.

Serve over lettuce with berries and sugared pecans

Saturday, March 2, 2013

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Cheesy Bacon Oven Chips from Vittles and Bits Blog 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds* cooking spray 3/4 C. shredded colby jack or cheddar cheese salt & pepper to taste 2 T. crumbled bacon (about 2 slices) - I used real bacon bits chopped parsley or chives, for garnish (optional) Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry. Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with chipotle ranch sauce (recipe below). Serves 2. *You can use 2 medium-sized potatoes rather than 1 large. Also, I like to leave the skin on but you can peel the potatoes if you prefer. Chipotle Ranch Dipping Sauce 1 T. ranch dressing 3 T. sour cream 1/4 t. chipotle chili powder 1/8 t. cayenne (adjust more or less depending on how spicy you want). 1/8 t. salt 1/8 t. garlic powder Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.