This is a wonderful way to use your Kitchen Aid Mixer. Amber, you will want one after tasting this bread. These directions are for using it in your Mixer.
Add in order to the mixer bowl:
2 1/2 C Warm Milk (I use skim)
2 T Sugar
2 t Salt
1/3 C Oil (I use Canola)
1/3 C Honey
3 C Bread Flour
Mix these ingredients with your paddle until well blended, then change to bread hook and add the rest while kneading with the hook:
3 C Wheat Flour
1/2 C Wheat Flour mixed with 2 T Instant Yeast
Knead with dough hook for about 10 minutes. The dough will come away from the sides of the mixing bowl. Grease another bowl with cooking spray and turn out your dough into the new bowl. Cover the bowl with a warm, wet cloth. If you have a heating pad, put the bowl on it with the setting at Medium High. Let rise for about 25-30 minutes. (The dough will be about double.) If you don't have a heating pad, you can put the bottom of the bowl in warm water for about that length of time (longer if the water cools down too much). Or you can just let it rise on the counter for 1 to 2 hours.
After it has risen, you take the dough and divide it into 2. Take the one half and roll it with a rolling pin into a rectangle about as wide as your loaf pan. Make it flat with all the air bubbles out. Then roll it up (short side), pinching it together as you go. Pinch the sides and place into greased loaf pans, pressing it down. Repeat for the second loaf.
Set them on the heating pad (or which ever way you did it the first time), covered with a warm, wet towel. Let rise until they reach the top of the loaf pan. With the heating pad, it only takes until the oven is warmed up. I turn on the oven to 375 degrees as soon as I've set them back on the heating pad.
Bake for 28 minutes.
When done, baste the tops with butter and turn out onto a cooling rack.
Saturday, September 20, 2014
Mexican Rice
Here is the Mexican Rice to go with the Honey-lime Enchiladas - also from Afton's friend. I really can't do the Enchiladas without this. They just complement each other and until I got this recipe, I couldn't find a Mexican or Spanish Rice recipe I liked.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
1/4 C Olive Oil
1 1/2 C Finely Diced Onion
3 Cloves Garlic, minced
1 t Cumin
1 C Long Grain white Rice (I use my food storage rice)
1 (8 oz) can Tomato Sauce
2 C Water
1 t Salt
1/4 t Pepper
In a sauce pan over medium heat, saute onions in olive oil until soft, about 3 minutes. Stir in garlic and cumin and cook for an additional minute. Add rice, tomato sauce, water, salt and pepper. Bring to a boil, then reduce heat, cover and simmer 20 minutes, stirring once or twice during cooking. Add more water if necessary. When rice is tender, remove from heat and serve.
Hone-Lime Chicken Enchiladas
I hope Afton doesn't mind me posting this recipe - her friend and neighbor brought this over after Logan was born and it was an instant favorite, so she got the recipe. It's easy and tastes the best. This is my favorite recipe at this time!
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Oven: 350 Degrees
1/2 C honey
1/4 Cup Lime juice (squeezed from fresh limes is best, but 100% lime juice woks too)
1 T Chili Powder
1/2 t Garlic Powder
1 1/2 pound chicken, cooked and shredded (I use 10 to 12 frozen skinless, boneless, chicken tenders) You can use you crock-pot on low to cook your chicken (2 or 3 breasts) - more tender. I boil mine with some seasonings and it takes about 20 minutes.
Stir together honey, lime juice, chili powder and garlic powder until combined. Add chicken and let sit in marinade for at least 30 minutes.
2 (10 oz) cans green enchilada sauce (Make sure it's green! Some places don't sell this - Wal-mart didn't until recently, I always found it at Cub Foods.)
1 C Half & half
Flour Tortillas
Shredded Colby Jack Cheese (I use a mixture of cheddar and colby jack)
Mix enchilada sauce with half & half. Spread roughly 3/4 C of the sauce in the bottom of a 9" x 13" baking dish. Fill flour tortillas with marinated chicken and shredded cheese, roo up, then place side-by-side in baking dish. Pour remaining enchilada sauce over the top of the enchiladas and top with more cheese. Bake for 25 - 30 minutes.
Stacey will actually eat this without the sauce (I keep 2 out for her) and it is one of her favorite meals...could be the sweetened meat.
Tastes great with guacamole and Mexican Rice (recipe to follow).
Monkey Bread
Saw this and thought I'd add it while I was adding the other posts. This is a fairly new recipe for me. I made it for a breakfast get together and it turned out great. It's easy to make but it takes time to cut the biscuits and to make sure they are all coated in sugar and cinnamon.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
Preheat oven to 350 degrees
3 Cans Buttermilk Biscuits (non-flaky kind)
1 C Sugar
2-3 t Cinnamon
2 Sticks of Butter (1 C)
1/2 C Brown Sugar
Cut each biscuit into 4ths. Put sugar and cinnamon in a gallon ziploc bag, then add biscuit pieces, close and shake. After they are all coated, put them into a greased Bundt Pan.
Melt butter and put the brown sugar in and cook until they are combined. (You'll notice that the butter and brown sugar separate, so you heat them until they don't separate any more.) I don't remember how long this takes, but you need to stand there and stir until it does so the sugar doesn't burn or get too hard. Pour this over the biscuits in the Bundt Pan.
Bake for 30-40 minutes.
Chocolate Filler
This recipe was given to me by a friend from college, so I've been making this for a long time!
Preheat oven to 325 degrees
Ingredients:
3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips
Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.
Preheat oven to 325 degrees
Ingredients:
3/4 C Soft Butter
3/4 C Sugar
1/2 t Salt
2 C Flour
1 1/3 C Sweetened Condensed Milk (15 oz can)
1 C Semi Sweet Chocolate Chips
Combine butter, sugar, salt and flour with a pastry blender or mixer until particles are fine (not a batter). Press 2/3 of the mixture firmly into the bottom of an ungreased 9" x 13" pan. Heat condensed milk in a saucepan until warm or in the microwave for one minute. Stir the chocolate chips into the milk and stir until they are melted. Pour over the mixture in the pan. Sprinkle the remaining crumbs on top. Press down lightly. Bake for 30 minutes or until light, golden brown.
Pork Tenderloin Rub
Rub this on your pork tenderloin before baking and you get a moist, yummy piece of meat!
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Mix together:
1 t Garlic Powder
1 t Dried Oregano (leaves or powder)
1 t Ground Cumin
1 t Ground Coriander
1 t Dried Thyme
Dash of salt
1 minced garlic clove
Baste your pork loin with Olive oil and then rub the mix into the tenderloin before you bake it.
Barbecue Chicken Thighs
Uncle Vaughn taught me how to make this! It's best on a grill, but since our's isn't working, I cheat and use the broiler. I've been cheating even more when I make it ahead or just want to be sure the chicken gets done by cooking the chicken in the oven before I broil it. It tastes just as good and doesn't get burned by the broiler as easily! When I want to make it ahead (church in the afternoon), I make it completely and put it in my crock-pot that has been sprayed with cooking spray. It turns out even more tender and you still have the barbecue flavor!
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
You will need: Boneless, skinless chicken thighs (the thighs are more tender than chicken breasts, but harder to find skinless) and barbecue sauce. I used to use Cattlemen's, but I can't find it out here any more so I use Sweet Baby Ray's Original or Honey.
Pour barbecue sauce on the chicken in a dish (I use my 9" x 13" baking pan). Make sure all the chicken gets covered in the sauce.
For the grill: put the pieces of chicken on the grill separately, then baste with more barbecue sauce. Keep turning and basting until done.
For the broiler: Set your broiler on low. Put the chicken pieces separately on a cookie sheet or broiler pan (for easier clean-up, use aluminum foil). Baste with barbecue sauce. Bake under the broiler about 7 minutes. (Check it after 5 minutes to make sure the time works in your broiler.) Turn and baste again. Broil 7 minutes. Repeat 2 more times or until done.
Tastes great with corn on the cob, potato salad and cold veggies.
Hot Fudge Pudding Cake
Hot Fudge Pudding Cake
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
My "magic" recipe because the pudding just appears from nothing!
Preheat oven to 350 degrees.
In a mixing bowl mix: (a wire whip works well for this)
1 C Flour
3/4 C Sugar
2 T Cocoa
2 t Baking Powder
1/4 t Salt
Stir in:
1/2 C Milk
2 T Melted Shortening (I've never tried it, but I don't see why butter wouldn't work.)
1 C chopped nuts (optional)
Pour batter into an ungreased baking pan (9" square).
Stir together: (a wire whip works well for this, too)
1 C Brown Sugar (packed)
1/4 C Cocoa
Sprinkle over batter in pan.
Pour 1 3/4 C hot water over it all.
Bake 45 minutes.
Serve with vanilla ice cream. (You could use other kinds, but vanilla keeps the pure, chocolate taste!)
Potato Salad
I've had several requests for this recipe now, but it is difficult to explain because I don't measure. I used to make it a lot different, but settled with the ingredients that I use because those are what everyone agreed on! (Except Stacey, of course, that goes without saying.) Here it is now in written form so I hope it works!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.
Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes. At the same time, boil 4 eggs (for a crowd - 6).
Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.
Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.
Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!
Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.
Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!
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