Category Archives: baking
Sweet potatoes or Yams…? You may think they are the same, but they are not. Sweet potatoes have a smooth skin, are sweeter and come in a variety of colors- yellow, orange- even purple! You can read about it here.
I personally never cared for sweet potatoes unless they came swimming in butter and brown sugar… until the first time I made a version of this dish… Wouldn’t touch that holiday tradition of SP’s and marshmallows, or SP pie…
But now- ….. Yum!! (*note*- these recipes are written for my sons who may or may not have basic knowledge or do-dads to work with and *notes are at the bottom)
While we call this dish Yam-it! it’s really glorified Paprika Roasted Veggies and Chicken.
What you will need:
2 large Chicken Breasts (or 6 thighs) cut in half. (not butterflied), some salt, +/- a pound of Brussel sprouts- trimmed and halved or quartered, 2 Sweet potatoes- peeled and cubed, half an large onion peeled and sliced (optional), some Olive oil, a smidge of lemon juice.
For the seasoning : 2 TBS Paprika- (that’s the red stuff sprinkled on deviled eggs), 1 tsp dried Cilantro, 1 tsp All-spice, and Garlic- to taste/minced..
Sprinkle chicken with salt and set aside. In a small bowl mix the seasonings together. In a large bowl toss the veggies with some olive oil (some is subjective to us Italians!) and sprinkle with 1 TBS of the spices mix. Pour into baking dish. (aka cake pan) To remaining spice mix add a 2-ish TBS of olive oil and 1 TBS lemon juice, mix to make a paste. Brush it on the chicken- both sides, and lay the pieces on top the veggies. pour a smidge of water into the pan, cover with foil. BAKE 425 for about 45 min +/-. You’ll know.. veggies will be soft.
Drizzle with melted butter before serving.
*Notes* *Chicken- You don’t need breasts. You can use thighs or pork chops or slabs of ham. *Veggies- if you want more, use more. It’s not an exact science. * Olive Oil.. If you don’t have it, don’t sweat.. Veggie oil will be fine. Just don’t use as much! * If you want more ‘zing’ add a shake or two of something like Lawry’s or garlic salt to the mix. * All the spices can be found at the dollar store if you can’t afford the grocery store *Lemon juice is not mandatory, but sure makes it taste better… You could sub for melted butter or OJ- It will change the taste a little, but still good. Little squeeze lemons are in the produce dept, bottled lemon juice is in the juice isle (usually top shelf) *Onions- again, not mandatory- you can skip them, or use shallots or something. *Covering with foil is a choice. We do it because it keeps it all moister.
**Every one of these ingredients can be found at moms- except brussels and SP’s unless the garden is in full swing**
It’s no secret- we like bread. Any kind of breads- Sourdough, pumpernickel, garlic-y cheesy breads, bruschetta …. and that all around staple- biscuits.
They go so easily with every meal…
But alas- I live a fair distance to the market. So in this recipe you will learn how to make ‘fake’ or substitute buttermilk and a great cheaters trick so you don’t have to cut in the butter…
Super simple ingredients too!
2 1/2 C flour 2 T baking Powder 1 Tsp sugar 8 T butter (yes son, you can sub margerine) 1 C milk 1 T lemon juice (trust me) 1/2 tsp salt(optional)
mix the milk and lemon juice together and put in the freezer for about 7-10 min… while it’s chilling, melt the butter and let cool. In the meantime mix the dry ingredients in a bowl and make an indent (well) in the center.
Here comes some magic!– Add the butter to the chilled milk and watch it make little butter balls/slush. Pour into dry and stir until just mixed. Turn out and roll or pat –gently-(I prefer pat) to about 1 inch-ish. and fold and pat..repeat like 6 times.
Cut with a cutter or glass. *tip* Do NOT twist the cutter/cup it makes the edges ‘crimp’ and your biscuits won’t rise well.
Bake at 425 10 min -they’ll be golden on top- take out and brush with some melted butter.
Gobble up. Eat with jam, make biscuits and gravy, dunk in gravy, make sandwiches…..
*Tips for the boy-o-s
Need buttermilk in a jiff??? 1 Tablespoon ( a generous soup spoon will do) lemon juice per cup of milk. Let stand 5 min and use.
No rolling pin? No problem- beer/wine bottles, be creative, just keep an equal pressure when rolling.
Yes- you can sub Margarine in most of moms recipes, though it alters the taste and these biscuits won’t be quite as fluffy.
What the heck is Lokshyna??
Lokshyna is a Ukrainian “tasteless” egg noodle casserole. And it’s easy to make! (And cheap.)
All you need is: 1 pkg egg noodles (cooked) 2 eggs -beaten
2 Tbs butter 1/2 C heavy cream
1/2 tsp salt (Or Sour cream or milk)
*and whatever you want that sounds tasty.
Traditional Lokshyna is just the base recipe with a little cloves and sometimes 1 C cottage cheese thrown in-
WE happen to LOVE it with some cooked diced bacon (and the fat.. or at least some) and sometimes Ham and onions. It is also good with 1/2 C cheese and some spinach.
~In large bowl -Combine the cooked noodles with melted butter. Add in the eggs, salt and sour cream. Mix well. Pour into a greased cake pan.
You can also make this in a bunt pan. Some of the old timers do this and fill the center with ‘stuff’. Usually something like Deviled Ham or some such craziness.
Also if you melt some butter and mix it with bread crumbs and sprinkle on top before baking, it gives the Lokshyna a crunchy top.
Bake 350 for 45 minutes. *doubles and triples easily*
(Happy Eating in Ukrainian)
Cinnamon rolls remind me of Grandma’s house. They always smell soooooo good!
And they’re soft and gooey too.
Here’s my recipe based off my Grandma Bessie’s recipe. Pretty much “No Fail!” This doubles easily, and used for sticky buns, monkey bread, caramel rolls too.
You will need:
Yeast: (Either 1 pkg or 1 tablespoon) 1/2 Cup warm wate
1/2 Cup warm moo. Note: You can scald the milk f you want a sweeter dough.
1/4 Cup sugar 1/3 Cup melted Butter
1 tsp Kosher salt (regular will do just fine too) 1 Egg- beaten
3- 3 1/2 ish cups flour. 1 Tbs Baking Powder (Optional)
~Heat oven to 350
~ mix (lightly) Yeast and warm water in small bowl and set aside to “proof”. -about 15 min-ish
~In a large bowl mix warm milk, sugar, melted butter, salt and beaten egg.
~Add in about 2 cups flour and stir well.
~Add Yeast mixture.
~Add another cup of flour to make a soft dough. If it’s still ‘runny’ add some more flour.
~ turn out and knead a bit. . (I do it about twenty times)
~put back in bowl and cover to raise until double in size.
~turn out and punch down. Roll into a rectangle about 1/4 +/- inch thick.
~Brush with melted or soft butter and sprinkle cinnamon and sugar on it. (I use Brown sugar and lay it on pretty heavy and then sprinkle cinnamon on top)
~Roll up. Cut into rounds and place Cut side down on greased pan or cookie sheet. (makes 12-16)
~Bake 20- 25 min until golden brown. Remove. Cool. EAT. (I always start checking at 15 min- every oven is different)
Notes to my kids who don’t cook: *No rolling pin? Use a wine bottle or similar. * Simple frosting: about a cup of powdered sugar, mix in 1 tablespoon moo and pour over. *Add raisins or cranberries for more flavor * Scalded milk makes it more of an Italian Sweet Dough. * Yes-you Can use Margarine. * BakingPowder is NOT same as the Baking Soda you use in the fridge! * Want them to taste like Johnsons Corners rolls??? add Vanilla pudding to the mix. ~ Either a snack pak or 1/2 package dry mix. **if you use the snackpak you will need to add a bit more flour. ***Monkey Bread~ instead of rolling out, tear into pieces and pile in a bread pan (pie pan, whatever) . Mix 1 cup brown sugar and 3/4 cup melted butter and pour over top. Bake 350 for about 20 min. *Make Minis by cutting dough in 1/2 and then rolling out to make baby rolls and use a muffin pan.
~~Other useless information: Where I grew up there is a huge difference between Sweet rolls, cinnamon rolls, caramel rolls and sticky buns!!!! ~~ Cinn Rolls are just plain, Sweet has the white or cream cheese frosting, Caramel has the Carmel frosting ON TOP. and sticky buns are bakes with the gooey and nuts in the pan.
Cottage food laws in North Dakota need to be updated. – Oh wait… ND doesn’t have a bonafide Cottage Food Law~
Ours are not the most restrictive, but they don’t help much in a predominately rural state.
~Currently we can sell baked goods, jams and jellies, lefse, candies and similar items at Farmers Markets, Country Fairs and Non-profit or charitable events. ~
We cannot (not supposed to) sell at Craft shows, at for profit events, food festivals, online or out of our homes. (interesting- we make it at home, but can’t sell it from our home!)
~I propose the following changes: Allow us to sell from home, sell at shows, sell to retail establishments- as long as they are labeled as such, allow in-state online sales (not to exceed 50,000$ a year) ~
Also I would suggest mandatory insurance of some amount, and have to register as a business (can be done online for a very nominal fee that way you can at least be tracked down if need be)
Why? you ask….
#1 Because North Dakota is a predominately rural state. In spite of big oil and big money, the rest of the state is still the same. It is still mainly small towns and sparse population. Not every one can drive to ‘town’ (meaning the big 8) for a job, and not every small town can employ everybody. And not everybody even lives near a town! (we’re 17 to the nearest village)
#2 It will make a difference. It would bring in more tax money to rural,small and outlying communities. A much needed income stream! It will help us, help ourselves. It can get people off assistance. It can make a difference between keeping a roof over your head, or not. It can help an entrepreneur take those first steps. It can spark hope in a town that may think it’s days are done. It can promote tourism and Agri-tourism. It can do many things for us.
** I can actually give a hundred good reasons, but for sake of space, I won’t**
I also don’t think we need an inspection either. Standard food service rules should be applied and followed along with common sense. Most people who sell at farmers markets, bazaar’s etc have cleaner homes than most restaurants you eat in. Really.
~What about the Nay Sayers? and the “It’s not Fair!” people?…. What about them? No is just a word. And Life isn’t fair. I totally understand where the lady who busted her chops to open a traditional bakery,and spent tons of time and money to do so may be miffed. But realistically it’s apples and oranges. Cookies and Jams are not Kuchen, Cream Puffs or other premium egg or custard based delicacies. The home baker is not a threat to commercial businesses. We are an option.
Arizona allows resale of Home Baked Goods to coffee shops, cafe’s etc as long as they are properly labeled. They also allow for in state internet sales.
Texas has created over ONE THOUSAND NEW JOBS this year through cottage food laws! Think about the tax revenue that brings in! And… in all 25 counties, Not 1 complaint has been filed against any home baker!
California and Utah have very generous CFL’s.
So- start shouting it from your roof tops! Tell your friends, pester your local legislators and city governments to get on the band wagon.
It’s that time of year…
Show your family how much you love them with these incredible Strawberry Brownies~
Yessssssss. This IS the very same recipe that I use….
Everybody loves brownies…these are a great twist to traditional chocolate brownies.
Very easy to make.
1 1/2 Cups HERSHEY Strawberry syrup (Off brands are far too runny~ as it is you will notice this not as thick as regular chocolate syrup either)
1 Cup sugar
1 1/2 Cups flour
1/2 Cup Margarine -melted ( the margarine works better than butter in these… don’t ask me why. It just does)
**optional: strawberry flavoring, baking powder
Oven to 350 Grease a small cookie sheet or cake 9×11 cake pan
In large bowl mix the sugar and melted margarine. Mix in eggs. Add strawberry syrup and mix well. Add in the flour slowly , mixing well. Pour into cookie sheet. Bake 20 minutes.
Stick in a toothpick to make sure it is done.
*Ovens vary.. you may need an extra couple minutes*
Frost with your favorite frosting. WE use a simple marshmallow frosting. But they are also good with a cream cheese frosting.
1 Cup sugar
1/4 Cup Margarine (that’s a half a stick)
1/2 Cup marshmallows
1/2 Cup White Chocolate chips
In a sauce pan bring sugar, milk and margarine to a boil. Continue to boil 1 full minute. Add in marshmallows and chocolate. Whisk until smooth. Pour over brownies. Let set up.
**Tips.. *A couple teaspoons of baking powder in the flour will make these super ‘poofy’.
*If you think your frosting may be too thin, add a few drops of Karo while boiling.
(typically white chocolate is thinner than dark)
* For super tart strawberry brownies add in 2 teaspoons strawberry flavoring or about
1/2 cup diced fresh berries.
* add in chocolate chips or M&M’s for a twist
* Don’t be alarmed… Strawberry brownies seem to shrink some as they cool. This IS normal.
That got your attention, didn’t it??
|Right out of the oven!|
Now that the Boyz are on their own, I only bake bread once a week. Today I am using my favorite Amish Bread recipe for buns. Hubby likes them for sandwiches.
** Did you know you can make TWO loaves of bread for about $1.75 at home???**
I actually got this recipe from a Mennonite woman, living near Joes, Colorado. Super easy and versatile. We use it for everything except sourdough, raisin bread and cinn rolls. (~ For those I use an Italian Sweet Dough.)
This makes wonderful French loaves, baguettes, sliced bread, dinner rolls, hamburger and hotdog buns….
2 Cup warm water
2/3 Cup sugar (you can also use Brown sugar or Honey- I’ve done both)
2Tablespoons yeast (or two packages)
1/4 Cup oil
2 Tsp Baking POWDER
1 tsp Salt
+/- 5 Cups flower (closer to plus)
|My niece’s first loaves!|
Add oil. Slowly add in dry ingredients while stirring. Turn out onto floured (this is the rest of the flour) surface and knead until smooth and dough bounces backed when poked. (like the Pillsbury Dough Boy). Lightly oil and cover. Let rise in a warm place until double.
** If you are making bread, before oiling and covering, divide into TWO)**
Punch down. Shape into loaves or rolls. Let rise again. Bake 350 oven 35 min. for bread and about 20 for buns. Remove. cool on wire racks. Butter tops while warm.