Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size about 1 hour.
Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.
Roll each ball into a 6- or 7-inch circle 1/8-inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets
Cover and let rise for 30 minutes.
Bake for 10 minutes at 450 degrees F until puffed and brown.
French style jam for those special mornings working in the garden. Cucumbers are more versatile than just raw. This is divine over toasts, English muffins, scones, and the cream biscuit. Easy enough for a special breakfast, lunch, or afternoon tea. Walk on the wild side, I Dare you! We have a wonderful food history in this country that goes back centuries. Look forward but remembering the taste of the past.
1 ¼ cups peeled, seeded, and grated cucumber (from 2 medium cucumbers)
1 cup jam sugar or 1 cup of cane sugar plus 2 teaspoons of no sugar needed pectin
seeds from one vanilla pod
Place all the ingredients in a medium pan and stir well.
Marinate for two hours.
Over high heat, bring to the boil and simmer for 5 minutes or until the jam coats the back of a cold metal spoon.
Transfer to a clean jar, close the lid and allow the jam to cool upside-down.
RaspberryClafouti This Black cap Raspberry clafouti recipe, also know as clafouti aux mûres, is a homespun version of a traditional puffed French custard cake. Named after Mûres a commune in the Haute-Savoiedepartment in the Rhône-Alpesregion in south-eastern France. Warm and bright orange zest enhances tangy, fresh raspberries for a simply delicious dessert. Perfect for Bastille Day! Serve with home made creme Fraiche sweetened with honey! Ingredients:
4 cups fresh black cap raspberries mixed red and black
1 tablespoon confectioners’ sugar (powdered)
Preparation: Preheat an oven to 350 F. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, orange zest, vanilla extract, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2-4 minutes. Watch the batter closely and remove it before it cooks threw completely. It should just start to thicken and set when it is removed from the oven. Transfer the dish to a heatproof surface and arrange the raspberries over the hot batter. Pour the remaining batter over the raspberries and bake for 35-40 minutes, until a knife inserted in the center comes out clean. Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm. This black cap raspberry clafouti recipe makes 8 servings. http://suburbhomestead.wordpress.com/2011/07/14/raspberry-clafouti/
Brown your Ground Turkey and onion in large skillet till cooked. Drain off any fat and put into bowl to hold. In large skillet melt butter then add flour with salt and pepper added in. It will clump up and look not right, its OK, cook with faith!
Add the quart of milk all at once and begin to stir. It will take quite a little while (like 10 min or so) till the white gravy begins to thicken, but it will.
After it is thickened add your hamburger and onions that have drained.
Serve over your mashed potatoes. We love to throw a few (about 2-3 garlic cloves) into the pot of potatoes to be boiled to cook with the potatoes. Mash the garlic cloves in with your potatoes.
Serve the hamburger gravy over your garlic mashed potatoes. Very economical and very filling. *
Alternatively instead of making a gravy you could use a brown gravy powder. Tasty additions include mushrooms, corn, sides of peas and carrots, and hot buttery biscuits.
Mix all ingredients. Sprinkle on tator tots or crispy crowns. Bake tots or crowns following instructions on package.
The 4th of July is the dayAmericans celebrate freedom and all its fruits, including prosperity, innovation, and the pursuit of happiness! The smell of cordite waifs thru the air on small puffs of colored smoke. Booms and crackles shake the panes of the house. As Americans we celebrate life with wild abandon. Food, fun, fireworks and togetherness as families and communities. We are celebrating the past, the present, and the future yet to come. We celebrate the soldier, the policeman, the fireman, the nurse, and everyone that makes us, US!
Made this the other night and forgot to take a picture. Creamy crispy roasted potatoes with roasted sweet chicken covered in caramelized onions. Gone fast with no left overs. This would be good with boneless skin on pieces of chicken too.
Rosemary & Onion Chicken
2 pounds small red-skinned potatoes, quartered
3 tablespoons melted butter
1/2 teaspoon Rosemary
Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons packed dark brown sugar
1 lemon (1/2 juiced, 1/2 cut into wedges)
¼ cup diced red onion
4 skinless, boneless chicken breasts
2 tablespoons chopped fresh rosemary
Position a rack in the lower third of the oven and preheat to 425° degrees F.
Toss the potatoes with 1 tablespoon melted butter, Rosemary, 3/4 teaspoon salt & pepper to taste.
Spread in a large baking dish and roast until the potatoes begin to brown, 25 to 30 minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium heat. Add the garlic and cook, stirring frequently, until lightly golden, about 2 minutes.
Remove from the heat and stir in the brown sugar, lemon juice and red onion.
Remove the from the oven, push the potatoes to the sides and arrange the chicken breasts in the middle.
Season the chicken with salt and drizzle with the garlic onion mixture.
Return to the oven and bake until the chicken is cooked through and the potatoes are tender, about 20 minutes.
Remove from the oven; transfer the chicken to a cutting board and slice.
Add the fresh rosemary to the baking dish and toss with the potatoes.
Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices.
This simple cold side dish graces many of Brat Fry or Grill out in the Midwest. A change from the usual corn on the cob or hot steaming bowl of yellow gold. Sweet, tangy, crunchy goodness had by your own hands.
Image borrowed from Wikipedia due to my camera not working.
Large #10 Can of Whole Kernnel Corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 red onion, chopped
1/4 cup celery chopped
1/2 cup diced Peeled & Seeded cucumber
2 tablespoons fresh parsley, chopped fine
*You can also add radishes, carrots, or any other veggies you like
2/3 cup mayonnaise with olive oil or salad dressing
1 tablespoon of white cane sugar
2 tablespoons fresh basil, minced
1 teaspoon fresh minced garlic
1 tablespoon Parmesan cheese
salt and fresh ground pepper to taste
Mix dressing ingredients in a bowl and stir vigorously for at least one minute.
Set dressing in the refrigerator to chill.
Toss the veggies in a large bowl until well mixed.
Gently fold in dressing until all veggies are covered.