Thursday, July 16, 2009
Tuesday, July 14, 2009
Friday, July 10, 2009
This recipe is not my own creation. I have no desire to tweak it because it is already THAT good. It is a recipe that comes from my husband's family.
Hot Fudge Sauce
2 c. sugar
1 (12 oz) can evaporated milk
1/4 c. flour
2 tsp. vanilla
1/4 c. (1/2 stick) butter
4 Tbs. cocoa
Mix together sugar, cocoa and flour in a medium saucepan. Heat to medium and stir in
DELICIOUS on ice cream, angel food cake, perhaps Wednesday's crepes?
Thursday, July 9, 2009
I am not a woman of patience. I played around with some ingredients and this dough works really well and does not need time to rise.
1 cup warm/hot water
1 1/2 Tbsp yeast
2 Tbsp olive oil
3 cups flour
2 tsp salt
1 Tbsp sugar
1 Tbsp pizza seasoning (Italian seasoning works too)
1 tsp garlic powder
1 Tbsp parmesan cheese.
Put all ingredients into a large cuisinart on dough setting, mix until it forms a firm ball. If not, any large mixer will do, it'll just take longer to mix. You can let it rise for a bit if you like but as I said before... no patience. I roll it out as thin as I can get it (otherwise it comes out dense and heavy). This will usually make a 14 inch AND a 10-12 inch pizza.
Put on Pam sprayed pizza pan and cook JUST the crust (before sauce and toppings) at 425 for about 5-6 minutes. This prevents limp and soggy pizza (ew.) Remove from oven and put on sauce and toppings.
For a twist, last night I made a BBQ Ranch sauce by using Sweet Baby Ray's bbq sauce (I used brown sugar hickory but I'm sure any would do) a couple Tbsp of mayo and some Hidden Valley ranch seasoning. You can make it as ranchy or as bbq-y as you like. It was so delicious with the difference sauce!
Bake at 425 for 11-16 minutes until the crust edge is golden brown.
Wednesday, July 8, 2009
2 ½ c. milk
2 whole eggs (can use 3 egg whites as an alternative)
1 ½ Tbsp butter, melted
1 tsp vanilla
1 ½ c. all-purpose flour
1 tsp baking powder½ tsp salt
Beat together wet ingredients until well mixed. Slowly beat in dry ingredients and beat until smooth. There may still be a few lumps, but we can't all be perfect.
Burn/rip/ruin the first one? Probably means you did it right. I usually have to throw away the first one. You do NOT need to re-butter the skillet in-between crepes.
Top however you like! My favorite is Nutella, strawberries and bananas.
Tuesday, July 7, 2009
2 1/2 c. flour,
1 tsp baking powder,
1 tsp. baking soda,
1 tsp. cinnamon,
1/2 tsp. nutmeg,
1/2 tsp. salt,
1/2 c. butter,
1 1/2 c. sugar,
1 c. solid-packed pumpkin,
1 tsp vanilla,
12 oz. chocolate chips.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a bowl.
Cream butter and sugar in a large bowl. Add pumpkin, egg and vanilla; beat until light and fluffy.
Mix in dry ingredients until well blended. Add chocolate chips.
Drop by round Tbs. onto a cookie sheet. (The smaller the blob, the more they rise.) Bake a 375 for 12 minutes.
Cool on wire wrack and store in ziploc bag.
- Martinelli’s sparkling cider
- Solid Ham – Not spiral cut.
- Whole dried cloves
” Grey Poupon mustard. Dijon
- “Blonde brown sugar” or sometimes called “Sugar in the raw”
Cooking the Ham
- Trim the rind off the ham.
- Take a knife and make cross hatch cuts into the top. The cuts need to be about a quarter inch deep, and space an inch to an inch and a half apart.
- Put a clove at each intersection between the cross hatch. Do not over-do the cloves because they can overpower the taste. Recommend a dozen at very most for a whole ham.
- Put the ham into a baking dish that is just fits into.
- Pour in a cup to a cup and a half of cider, until the dish is filled to about half an inch.
- Put the ham into the oven at 325 degrees and bake for about 20 minutes per pound. For example, a 6 pound ham will cook for 2 hours.
- Once done, put the ham onto a dish and throw the cloves away.
- Put half a cup of the cooked ham juice into a small pot.
- Add 1 cup of raw sugar and mix together.
- Add 1 heaping spoonful of dijon mustard into the mix and bring to a boil.
- Once it comes to a boil the mix is done.
Pour the glaze onto the ham, slice the ham, and pour more glaze as desired.