Garlicky Oniony Whole Wheat Bread Sticks


bread sticks
1 pkg dry yeast
1 1/2 cup warm water
2 cup whole wheat flour
2 cup white flour
4 tbs softened butter
2 tbs sugar
1/2 tbs salt
1 tbs garlic powder
1 pkg onion soup mix

Place 1/4 cup warm water into mixer bowl. Add yeast and let sit 5 minutes. Add all other ingredients and mix with the bread paddle attachment until sticky dough forms. Continue mixing until dough cleans the side of the bowl.

Divide dough into 16 pieces. Roll each piece into 6 inch logs. Place on a greased cookie sheet, leaving room to rise in between. Cover and rise in a warm place for 45 minutes.

Preheat the oven to 400. Brush the breadsticks with melted butter. Bake until golden brown for about 15 minutes.

Merry Christmas!


Merry Christmas!

Hope you all have a wonderful day full of good food and friendship!

Image

Christmas Stollen


 

 

Ingredients

For the Fruit:

  • 1 cup mixed candied fruit
  • 1 cup raisins
  • 3 tablespoons dark rum or orange juice

For the Sponge:

  • 1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
  • 1/4 cup warm water (about 110 degrees F)
  • 2/3 cup milk
  • 1 teaspoon honey
  • 1 cup unbleached all-purpose flour

For the Dough:

  • 1/3 cup honey
  • 1 large egg,  beaten
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 tablespoon finely grated lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground mace
  • 1/2 cup chopped almonds, toasted
  • 3 to 4 cups unbleached all-purpose flour
  • Oil, for coating bowl

For the Filling:

  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 3 tablespoons granulated sugar

For the Topping:

  • 1/2 cup confectioners’ sugar

Directions

Prepare Fruit: Combine the mixed fruit, raisins, and rum or juice. Cover and set aside. Shake or stir the mixture every so often to coat the fruit with the rum or juice.

 

Prepare Sponge: In a large bowl, sprinkle the yeast in the water to soften. Heat the milk to 110 degrees F and add it to the yeast along with the honey and 1 cup flour. Cover the sponge with plastic wrap and let rise until light and full of bubbles, about 30 minutes.

 

By Hand: Add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Beat vigorously for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface. Knead, adding flour a little at a time, until the dough is smooth and elastic.

 

By Mixer: In the mixer bowl, add the fruit mixture, honey, egg, butter, zest, salt, mace, almonds, and 2 cups of the flour to the sponge. Using the paddle, beat the mixture on medium low speed for 2 minutes. Gradually add the remaining flour 1/4 cup at a time until the dough begins to pull away from the side of the bowl. Change to the dough hook. Continue to add flour 1 tablespoon at a time until the dough just begins to clean the bowl. Knead 4 to 5 minutes on medium-low.

 

First rise: Put the dough in an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.

 

Shape and Fill: Turn the dough out onto a lightly oiled work surface. For 1 large loaf, roll the dough into a 9 by 13-inch oval. For 2 loaves, divided the dough in half and roll each half into a 7 by 9-inch oval. Brush the melted butter over the top of the oval(s). Combine the cinnamon and granulated sugar and sprinkle over one lengthwise half of the oval(s). Fold the dough in half lengthwise and carefully lift the bread(s) onto a parchment-lined or well-greased baking sheet. Press lightly on the folded side to help the loaf keep its shape during rising and baking.

 

Second rise: Cover with a tightly woven towel and let rise for 45 minutes.

 

Preheat oven: About 10 minutes before baking, preheat oven to 375 degrees F.

 

Bake and cool: Bake for 25 minutes until the internal temperature of the bread reaches 190 degrees F. Immediately remove from the baking sheet and place on a rack to cool.

 

To serve: Sprinkle heavily with confectioners’ sugar just before serving.

 

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Creole Shrimp and Sausage Stew


Creole Shrimp and Sausage Stew

Ingredients

  • 2 teaspoons olive oil
  • 1 cup chopped bell pepper, all colors
  • 1 cup diced onion
  • 2 cup thinly sliced smoked sausage
  • 1 teaspoon minced garlic
  • 2 tsp Cajun seasoning (I used Tony Cachere’s)
  • 3/4 cup chicken broth
  • 1  can Rotel diced tomatoes and green chiles, undrained
  • 1 lb peeled and deveined medium shrimp
  • 1  can kidney beans, rinsed and drained

 

Preparation

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, onion, sausage, and garlic and cajun seasoning to pan; sauté 3 minutes or until bell pepper is tender, stirring occasionally. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Easy Cheesy Chicken Quesadilla


This is a super easy fast meal…perfect for football watching!

easy cheesy chicken quesadilla

1 13 oz can chicken breast, drained

1 can Rotel tomatoes, drained

2 cups shredded cheese

6 tortillas

1. Mix chicken, tomatoes and 1 cup cheese in a mcrowave safe bowl. Microwave for 2 minutes. Mix well, breaking up chicken chunks.

2. Heat a flat griddle. Place one tortilla on the griddle and heat for 30 seconds. Flip the tortilla and sprinkle 1/6 of the cheese over the hot tortilla.

3. Add 1/6 of the chicken mixture and fold the tortilla in half. Remove from the griddle to a plate.

4. Repeat.

This would be good with beans on the side and sour cream!

Old Fashioned Cranberry Oatmeal Cookies


Old fashioned cranberry oatmeal cookies

Those of you who know me, know that I can NOT follow a recipe. I always have to tinker with them a little. This started because I wanted a i with molasses. I have a recipe for Molasses Sugar Cookies. But that recipe requires the dough to be chilled for several hours. You all also know that I am the Queen of the Procrastinators… so I need cookies for 2 this afternoon. That recipe wasn’t going to work.

I found a great looking Oatmeal Cookie recipe with molasses… and tweaked it. The result is these really yummy Old Fashioned Cranberry Oatmeal Cookie recipe. I even measured so I could share what I really did…LOL!

 

1 1/3 Cup sugar

1/2 cup butter

1/3 cup molasses

2 eggs

1 tsp vanilla

2 cups rolled oats

1 2/3 cup flour

1 tsp baking soda

2 tsp pumpkin pie spice

1/4 tsp salt

1 cup cranberries (you could substitute raisins or craisins)

 

1. Heat oven to 375. In a large bowl, stir together sugar, butter, molasses, eggs, and vanilla.

2. Stir in remaining ingredients except cranberries and mix until well-blended.

3. Add cranberries and stir in well.

4. Make walnut sized balls and put about 2 inches apart on a greased cookied sheet.

5. Bake for 10 minutes. Let rest on the cookie sheet for one minute before removing. Cool on rack or paper towels.

 

Molasses Sugar Cookies


 
 Molasses Sugar Cookies
 
recipe image
 
 
 
 
Ingredients:
1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
Directions:
1. Melt the shortening in a large pan on the stove, and cool.
2. Add sugar, eggs, and molasses, beat well.
3. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.
4. Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
5. Bake at 375 degrees F (190 degrees C) for 8-10 minutes.
6. Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

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