Homemade bread is really made for toasting and eating with fresh apricot jam, we all know it's true! So this recipe is actually for toast, not bread! Use your Bosch if you have one. This recipe makes 5 loaves and takes a good 2 1/2 - 3 hours of your life.
Basic Recipe:
1 1/2 quarts of very warm water (about 6 cups)
2/3 c sugar
2/3 c oil
2 T salt
2 T yeast
Better if you add these:
1 c powder milk
1 c potato flakes
2 eggs
After all of this is mixed, you add "several" cups of flour. (My grandma doesn't measure so she doesn't know exactly how much flour you put in. I think I put about 8 in at this point.) I did 1 whole wheat for every 3 white cups of flour. Let dough stand for 20 min for yeast to start working. Add "remaining" flour, a little at a time, until dough isn't sticky. (Again, I dont know how many cups of flour total. Just keep adding and mixing!) Knead 8 min in Bosch or by hand.
If using Bosch, remove dough hooks and let dough rise about 30 minutes. Punch down. Turn out onto greased surface. Grease 5 pans with solid shortening. Shape into pans. Let rise until about double in size. Bake at 350 for 30 minutes. Let cool before bagging.
Thursday, June 28, 2007
Wednesday, June 27, 2007
Mmm Mmm Minestrone
Dont be intimidated by all the ingredients! This is about 35 minutes prep and 50 to cook. Your best bet is to have everything cut up and ready to throw in... like you see on the cooking shows! I bolded the ingredients and "blued" everything that needs to be cut up.
In a large stock pot, over med-low heat, heat 3 T olive oil and saute 3 cloves garlic for 2-3 minutes. Add 1-2 chopped onions and saute 4-5 minutes. Add 5 sliced carrots and 2 cups chopped celery, saute for 1-2 minutes.
Add 2 cups chicken broth, 2 cups water, and 4 cups tomato sauce. Bring to boil, stirring frequently. If desired, add 1 cup red wine at this point. Reduce heat to low and add 1 cup canned/ drained kidney beans, 15 oz can green beans, 2 cups baby spinach leaves, 3 zucchini, quartered and sliced, 1 Tbls oregano, 2 Tbls basil, salt and pepper to taste. Simmer 30-40 minutes... the longer the better.
Fill a medium saucepan with water and bring to boil. Cook 1/2 cup seashell pasta until tender. Drain and set aside.
Once pasta is cooked and soup is heated through place 2 Tbls cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle fresh Parmesan cheese on top to serve.
In a large stock pot, over med-low heat, heat 3 T olive oil and saute 3 cloves garlic for 2-3 minutes. Add 1-2 chopped onions and saute 4-5 minutes. Add 5 sliced carrots and 2 cups chopped celery, saute for 1-2 minutes.
Add 2 cups chicken broth, 2 cups water, and 4 cups tomato sauce. Bring to boil, stirring frequently. If desired, add 1 cup red wine at this point. Reduce heat to low and add 1 cup canned/ drained kidney beans, 15 oz can green beans, 2 cups baby spinach leaves, 3 zucchini, quartered and sliced, 1 Tbls oregano, 2 Tbls basil, salt and pepper to taste. Simmer 30-40 minutes... the longer the better.
Fill a medium saucepan with water and bring to boil. Cook 1/2 cup seashell pasta until tender. Drain and set aside.
Once pasta is cooked and soup is heated through place 2 Tbls cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle fresh Parmesan cheese on top to serve.
Thursday, June 21, 2007
Grilled Zucchini
Since I am grilling almost every night, we have these alot! It tastes like Pizza to me! Okay, with out the bread and cheese, but also without the calories!
4 medium sized zucchini, cut into 1/2 inch slices
2 mediun tomatoes, cut into wedges
2 teaspoons instant minced onions
1 1/2 teaspoons salt
3/4 teaspoon dried, crushed oregano
1 tablespoon butter
Preheat gas grill on high for 10 minutes. Place zucchini slices on a 24 x 18 inch piece of double heavy foil. Top with tomatoes. Mix onions, salt, and oregano, and sprinkle over zucchini and tomatoes. Dot with butter. Seal foil securely.
Turn grill down to medium. Place packet on cooking grids. Close lid and cook for 20 minutes, turning once. Delicious!
4 medium sized zucchini, cut into 1/2 inch slices
2 mediun tomatoes, cut into wedges
2 teaspoons instant minced onions
1 1/2 teaspoons salt
3/4 teaspoon dried, crushed oregano
1 tablespoon butter
Preheat gas grill on high for 10 minutes. Place zucchini slices on a 24 x 18 inch piece of double heavy foil. Top with tomatoes. Mix onions, salt, and oregano, and sprinkle over zucchini and tomatoes. Dot with butter. Seal foil securely.
Turn grill down to medium. Place packet on cooking grids. Close lid and cook for 20 minutes, turning once. Delicious!
Tuesday, June 19, 2007
Apricot Chicken
Courtney here is that chicken recipe I was telling you about! It was so yummy!!! I hope everyone likes it!
This recipe is from The Essential Mormon Cookbook. We tried this last night and it was great! It was super easy to prepare and excellent served with steamed rice.
8 Chicken Breasts
1 8 oz. Bottle Russian Dressing
1 Package Dry Onion Soup Mix
1 cup Apricot Jam
Place chicken in a greased 9x13 pan. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 hour. Enjoy:)
This recipe is from The Essential Mormon Cookbook. We tried this last night and it was great! It was super easy to prepare and excellent served with steamed rice.
8 Chicken Breasts
1 8 oz. Bottle Russian Dressing
1 Package Dry Onion Soup Mix
1 cup Apricot Jam
Place chicken in a greased 9x13 pan. Mix remaining ingredients and pour over chicken. Bake at 350 for 1 hour. Enjoy:)
Roasted Asparagus
This one is also for you Court...
1 bunch asparagus
1-2 Tbs. olive oil
saltpepper
Optional toppings:1/4 cup crumbled feta cheese and/or1 Tbs. balsamic vinegar and/or1 Tbs. sesame seeds
Wash, dry, and trim asparagus (discarding woody ends). On a sheet pan, drizzle with enough olive oil to coat and season with salt and pepper. Spread into a single layer. Roast at 400 degrees for 10-15 minutes, or until just shy of crisp-tender. Then add any optional toppings (such as balsamic vinegar, sesame seeds, and/or feta cheese). Broil for an additional few minutes until asparagus is browned. Watch closely, though, because it can burn quickly.
This is also easy to do on a grill pan or barbecue. However, I'd stick to just olive oil, salt, and pepper, since any cheese or seeds would probably burn or fall through the grates.
1 bunch asparagus
1-2 Tbs. olive oil
saltpepper
Optional toppings:1/4 cup crumbled feta cheese and/or1 Tbs. balsamic vinegar and/or1 Tbs. sesame seeds
Wash, dry, and trim asparagus (discarding woody ends). On a sheet pan, drizzle with enough olive oil to coat and season with salt and pepper. Spread into a single layer. Roast at 400 degrees for 10-15 minutes, or until just shy of crisp-tender. Then add any optional toppings (such as balsamic vinegar, sesame seeds, and/or feta cheese). Broil for an additional few minutes until asparagus is browned. Watch closely, though, because it can burn quickly.
This is also easy to do on a grill pan or barbecue. However, I'd stick to just olive oil, salt, and pepper, since any cheese or seeds would probably burn or fall through the grates.
Pink Lemonade Pie
1 quart (4 cups) vanilla ice cream, softened
1/2-12 oz. can pink lemonade concentrate, thawed
1 4-oz. container frozen whipped topping, thawed
1 pre-made graham cracker crust
In a large mixing bowl, combine ice cream, lemonade, and whipped topping. Spread in the graham cracker crust. Freeze until firm (about 4 hours, depending on your freezer).
Optional garnish:Piped whipped creamLemon or lime peelFresh raspberriesFresh strawberries
I made this on Father's Day and it was a hit!!
1/2-12 oz. can pink lemonade concentrate, thawed
1 4-oz. container frozen whipped topping, thawed
1 pre-made graham cracker crust
In a large mixing bowl, combine ice cream, lemonade, and whipped topping. Spread in the graham cracker crust. Freeze until firm (about 4 hours, depending on your freezer).
Optional garnish:Piped whipped creamLemon or lime peelFresh raspberriesFresh strawberries
I made this on Father's Day and it was a hit!!
Monday, June 11, 2007
We needed a re-vamp!
I just thought we needed a fresh look since we have been a little stagnant lately.......
Also, thought I would share the recipe that gave our blog the name Grandma's Syrup!
Buttermilk Syrup
1 cube butter
¾ c. sugar
½ c. buttermilk
1 t. baking soda
1 t. vanilla
Over medium heat, melt butter and sugar. Once melted, add buttermilk. When it begins to boil, remove from heat and add rest of the ingredients. Stir and enjoy! This is super yummy over pancakes, waffles, french toast, with crepes, with a spoon....you name it, I love it!
Also, thought I would share the recipe that gave our blog the name Grandma's Syrup!
Buttermilk Syrup
1 cube butter
¾ c. sugar
½ c. buttermilk
1 t. baking soda
1 t. vanilla
Over medium heat, melt butter and sugar. Once melted, add buttermilk. When it begins to boil, remove from heat and add rest of the ingredients. Stir and enjoy! This is super yummy over pancakes, waffles, french toast, with crepes, with a spoon....you name it, I love it!
Thursday, June 7, 2007
HELP!
Okay so Im getting close to giving birth to this baby! Any good ideas for meals that I can freeze?! I really need to get on top of getting some meals ready for after the birth cause Im pretty sure that I wont want to cook! Any suggestions would be LOVELY! Thanks!
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