Breads

Brown Sugar – Do It Yourself and Save

Ever run out of brown sugar when making cookies or just needed a half a cup for a recipe. Keep molasses in your cupboard. It lasts forever. Make up what you need.

Brown Sugar

Homemade brown sugar – easy to make and available when you need it. Modify the recipe to make as much as you need.
Keyword: brown sugar, diy, do it yourself and save

Ingredients

  • 2 tbsp molasses Add more molasses to make dark brown sugar.
  • 1 cup granulated sugar

Instructions

  • Mix molasses and sugar with a fork. Store in an air tight container to keep soft.

Jana’s Potato Chip Cookies

Potato chips in a cookie? You betcha. Jana’s version is both delicious and crunchy, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.

Potato Chip Cookies

Sweet and salty these easy potato chip cookies are a fun to make and are really tasty. With only six ingredients they are simple to make. Use up the crushed potato chips from the bottom of a bag and make the best crispy, crunchy, salty sugar cookie. A tried and true, heirloom cookie.
Cuisine: American
Keyword: cookies, potato chips, sweet and salty

Ingredients

  • 2 cups butter softened
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 cup coarsely crushed potato chips I prefer lay's. Some recipes say to crush finely. I like mine coarser this give a crunchier bite to the cookie.
  • 1 cup powdered sugar

Instructions

  • Preheat oven to 350°
  • Cream together butter and sugar. Add flour and vanilla – mix well. Add in crushed potato chips. Don't over mix.
  • Shape dough into 1 inch balls. Place on cookie sheet and bake for 7 – 10 minutes. These cookies should just barely show brown around the edges. The tops should be dry but not brown.
  • Remove cookies from oven and allow to cool for 5 minutes on a cookie sheet. After 5 minutes, transfer the cookies to a cooling rake. After completely cool roll the cookies in powdered sugar.
    Enjoy!
three purple plastic chairs

Classic Ground Beef Tacos

This Tex-Mex classic layers spicy ground beef, shredded cheese, sweet chopped tomatoes, and cool iceberg lettuce in a crunchy corn taco shell. I set out to develop a ground beef taco recipe with boldly spiced beef and fresh toppings. For the filling, I sautéed onions and garlic with a variety of spices that provided both savory and spicy notes.

Brown sugar and cider vinegar rounded out the flavor of the filling.

Using very lean ground beef prevented greasiness and adding tomato sauce and chicken broth to the beef ensured that the meat was tender and juicy. Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place.

Serve with shredded cheese, shredded lettuce, chopped tomatoes, diced avocado, chopped cilantro, and Mexican crema or sour cream.

Classic Ground Beef Tacos

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion chopped fine
  • 2 tbsp chili powder
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • salt
  • 1 lb 90% lean ground beef
  • 1/2 cup canned tomatoe sauce
  • 1/2 cup chicken broth
  • 2 tsp cider vinegar
  • 1 tsp brown sugar
  • 8 taco shells

Instructions

  • Heat oil in 10 inch skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in chili powder, garlic, cumin, coriander, oregano, cayenne and 1 tsp salt and cook until fragrant, about 30 seconds
  • Stir in ground beef and cook breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Stir in tomato sauce, broth and vinegar and sugar and simmer until thickened, about 10 minutes.
  • Season with salt to taste.
  • Divide filling evenly amoung taco shells and serve

Experimental Multigrain Sourdough Bread

OMG this bread turned out better than expected. It has a nice sour taste – soft texture – nice rise. The crust was crunchy. I have to pat myself on the back for this recipe since it started out with a series of what if’s…

Häussler instructions for Experimental Multigrain Sourdough Bread

Multigrain Bread made with a soaker and sourdough starter
Course: Breads
Cuisine: American
Keyword: Häussler, multigrain, Multigrain Bread, sourdough

Ingredients

Soaker Day 1

Soaker Day 2

  • 1 jar soaker – prepared day before
  • 2 spoonful sourdough starter I used black cooking spoons to measure the starter. Probably is close to 1/2 cup starter.

Soaker Day 3

  • 1 jar day 2 soaker
  • 2 tbsp whole wheat flour

Bread Dough Day 6

  • 1 jar soaker
  • 10 cups bread flour
  • 1/2 cup sugar
  • 2 tsp salt
  • 1 cup warm water
  • 2 tbsp yeast

Instructions

Soaker Day 1

  • Mix 12 grain cereal with water. Mix well –
    I put the soaker into a quart jar. I covered the jar with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on the counter overnight.

Soaker Day 2

  • Add sourdough starter to the soaker. Mix well. Cover with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight.

Soaker Day 3

  • Add wheat flour to soaker. Mix well. Cover with a piece of cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight

Soaker Day 4 and Day 5

  • By day 4 you should see noticeable signs of fermentation in the soaker. There should be bubbles on the surface.
    Day 4 and 5 give the soaker a good stir. Cover with cheesecloth secured with a canning ring.
    Let soaker sit on counter overnight

Bread Dough Day 6

  • Pour soaker into a 4 cup measuring cup. If necessary, add enough warm water to make 4 cups of soaker.
    Pour soaker into Häussler bowl. Add 6 cups flour, the sugar and salt.
    Mix on low for 3 minutes. My sponge was a bit dry so I added another cup of water. What I wanted here was a sponge dough.
    Let dough rise for 2.5 hours.
    Note this dough took longer to rise than normal sponge. Be patient. It will need 3 hours.
    I started adding 2 cups of bread flour 2.5 hours into the rise. I mixed on low for 2 minutes then let the dough sit for 15 minutes. Came back and added another 2 cups. Mixed for 2 minutes and let sit for 15.
    By this time the dough was slack but workable. I added a extra flour a couple tablespoons at a time then turned the mixer on low and let it knead for 6 minutes until I had nice window pane.
    I turned the dough out onto an oiled work surface. Did a couple stretch and folds then put dough in a large 10 quart greased bowl. Put in the over for 2 hours until dough had a good rise.
    Split dough into 4 balls that weighed roughly 800grams each. Shaped into loaves and let rise until double.
    Bake at 350° for 45 minutes to 1 hour

Yeast Bread – from My Mother’s CookBook

I have this old cookbook my mother created. She told me that this was a school project for Home Ec. I want to capture the recipes contained in the cookbook before they are lost for ever. I have captured the original recipe in her hand writing.

The original recipes don’t provide complete instructions. I’ve interpreted what I could. I hope to recreate the recipe in the near future. I will post updates to the recipe after I’ve had a chance to recreate it.

Yeast Bread

Yeast Bread Recipe from My mother's cookbook
Course: Breads

Ingredients

  • 3 tbsp sugar
  • 1 tbsp salt
  • 1 yeast cake or 2/12 tbps of instant yeast
  • 1 1/2 cup milk
  • 1 1/2 cup water boiling
  • 9 cups flour sifted twice

Instructions

  • Let rise overnight. In the morning stir for 8 minutes. Let rise again for 4 minutes then bake.°

Notes

Yeast cake equivalent is 2 1/2 tbsp of yeast.
Assuming that this is baked @ 350 degrees for approximately 45 minutes

Häussler Instructions for Cinnamon Raisin Bread

Häussler Instructions for Cinnamon Raisin Swirl Bread

Häussler instructions only applicable if you own a Häussler Spiral Dough Mixer
Course: Breads
Cuisine: American
Keyword: Raisin Bread
Servings: 5 loaves

Equipment

  • Häussler Spiral Dough Mixer

Ingredients

  • 1 medium potato cubed – I use russet potatos
  • 4 cups water
  • 2 tbps butter
  • 2 tsp salt
  • 12 cups bread flour divide flour in half – using 6 cups for sponge, remaining 6 cups for finishing dough
  • 1 cup sugar
  • 2 tbps instant yeast
  • 1 cup water
  • 16 ounces raisin I use large 1.8 lb bags from Sam's club – I use 1/3 bag per recipe
  • 1/2 tsp ground cloves
  • 3 tsp cinnamon

Instructions

Making the sponge

  • In large sauce pan add 4 cups of water and chopped potatoes. Boil potatoes until fork tender. Drain the potatos reserving the potato water you will need this for the recipe.
  • Add butter and salt to cooked potates and mash with mixer. Once mashed add back the reserved potato water. Mix well. Pour potato water mixture into the Häussler bowl. Allow to cool for a few minutes.
  • To potato water mixture add 6 cups of bread flour and 1 cup of sugar. Mix on low speed for 2 minutes. Mixture should be somewhat smooth.
  • Mix yeast with 1 cup of warm water. Stir until the yeast has dissolved. Add yeast to mixer. Mix on low speed for 4 minutes. Turn off mixer and allow sponge to double in bulk. Roughly 2 hours. I don't remove the bowl or the dough hook. I leave everything in place. The heat from the potato water along with the metal bowl retains enough heat to promote yeast growth. The lid of the mixture keeps moisture in.
  • After an hour I add 1 cup of flour to the sponge and mix on low for 2 minutes. I found that doing an additional cup at this time gives the flour time to absorb more the liquid. In the past I did not do this and found that when I added the remaining 6 cups of flour was not enough to prevent the dough from going and required adding additional flour.
  • 15 minutes before the 2 hour rise up I added another 1/2 cup of flour and mixed on low speed for 2 minutes.

Mixing the dough

  • In a separate bowl add the remaining 4 cups of flour, the spices and raisins. Mix throughly. I do this by hand so I can separate the raisins that are clumped together.
  • Add this flour mixture to the bowl. Turn on the mixer at low speed for 6 – 8 minutes. Perform a window pane test to ensure dough sufficiently kneaded.
  • Pour a bit of oil on to your work surface and dump the dough in the middle of the oil slick. The dough will be slack but I found that it comes together nicely if you coat the dough with oil. At this time I do a stretch and fold a couple times before I shape dough into a ball.
  • Put dough into a large oiled bowl and allow to rise for another hour
  • Split dough into 5 equal sections, I find using a kitchen scale helps to get even sized loaves. Roll each dough into flat rectangles – liberally coat the dough with cinnamin sugar then roll into loaves.
  • Allow the loaves to rise to double.
  • Preheat oven to 375° – bake loaves for 45 minutes.
  • Remove from oven and cool on racks. Package each loaf in a bread bag – freeze.

Notes

Result of adding flour during the sponge rise period cut down the amount of flour I had to use. 
The dough was still slack coming out of the bowl

Häussler Instruction for Whole Wheat Bread using Sponge Method

Häussler Instructions for Whole Wheat Bread Using Sponge Method

Häussler instructions. Only applicable if you own a Häussler Mixer
Course: Breads
Cuisine: American
Keyword: Häussler, Multigrain Bread, Sponge, Wheat
Servings: 2 loaves

Equipment

  • Häussler Spiral Dough Mixer

Ingredients

Sponge

  • 3 cups water
  • 1 1/3 tbsp active dry yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread Dough

  • 1/3 cup oil
  • 1 tsp salt
  • 4 cups whole wheat flour

Instructions

Making the sponge

  • In Häussler bowl – add water, yeast and honey. Mix until yeast has dissolved
  • Add flour. Mix on low speed for 5 minutes. Sponge should appear smooth.
  • Cover Häussler mixer. Let sponge rise to double – roughly 30 – 45 minutes until double.

Mixing the dough and first rise

  • Add flour, salt and oil to sponge
  • Mix dough on slow speed for 8 minutes
  • Cover mixer and allow dough to rise until double, about 30-45 minutes.

Second rise

  • Original recipe says to punch the dough and allow to rise again. For this step I turned on the mixer and kneaded the dough on low for 1 minute. Rise time 30 – 45 minutes

Third Rise

  • I turned on the mixer for 30 seconds. Rise time 30-45 minutes

First video clip shows result after 5 minutes of mixing. Note the sponge is not “smooth” since I used 3 cups of freshly ground red wheat flour.

Second video clip shows result after 8 minutes of mixing. Dough was soft and supple. Window pane test showed dough was sufficiently kneaded.

Third image – dough after first rise – 30 minutes.

Fourth image – dough after second rise – 30 minutes.

Cooking Light’s Key Lime Pie

Lightened version of a classic key lime pie. As with all of cooking light’s recipe’s – it’s spot on delish…

Cooking Light’s Key Lime Pie

Key Lime Pie – a creamy-tart dessert recipe made lighter by decreasing the number of egg yolks in the filling and using gelatin for thickening. Swicthed to fat-free sweetened non-condensed milk, decreased the margarine in the crust and added an egg white to help hold the crumb mixture together
Course: Dessert
Cuisine: American
Keyword: cooking light, keylime, pie
Servings: 8 servings
Calories: 290kcal

Ingredients

Graham Cracker Pie Crust

  • 2 tbsp sugar
  • 1 tbsp chilled stick margarine
  • 1 egg white
  • 1 1/4 cups graham cracker crumbs
  • 1 tsp ground cinnamon

Pie Filling

  • 1 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/2 cup fresh key lime juice
  • 2 egg yolks

Meringue Topping

  • 3 egg whites at room temperature
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/3 cup sugar

Instructions

Graham Cracker Crust

  • Preheat oven to 325°
  • Combine first 3 ingredients in a bowl, beat at medium speed of mixture until blended.
  • Add crumbs and cinnamon; toss with fork until moistened
  • Press crumbs into a 9" pie plate coated with cooking spray.
  • Bake crust at 325°° for 20 minutes or until lightly browned. Let cool on a wire rack before filling.

Pie Filling

  • Preheat oven to 325
  • Sprinkle gelatin over cold water in a small bowl; set aside.
  • Combine lime juice and egg yolks in a small heavy saucepan. Cook over medium / low heat 10 minutes or until slightly thick and very hot (180°), stirring constantly (do not boil)
  • Add softened gelatin to lime juice mixture; cook 1 minute stirring until gelatin dissolves.
  • Place pan in a large ice filled bowl; stir gelatin mixture 3 minutes or until mixture reaches room temperature. (do not allow gelatin to set)
  • Strain gelatin mixture into a medium bowl, discard any solids.
  • Gradually add milk stirring with a whisk until blended. Mixture will be very thick.
  • Spoon mixture into Graham Cracker Crust

Meringue Topping

  • Preheat oven to 325°
  • Beat egg whites cream of tartar and salt at high speed until foamy.
  • Gradually add sugar 1 tablespoon at a time beating until soft peaks form.
  • Spread meringue evenly over pie – sealing edges.
  • Bake pie at 325° for 25 minutes. Let cool 1 hour on a wire rack. Chill 3 hours or until set.
  • Cut with sharp knife dipped in hot water.

Whole Wheat Bread Using Sponge Method

Whole Wheat Bread Using Sponge Method

Recipe based on an adaption of the sponge recipe in Tassajara Bread Book
Course: Breads
Cuisine: American
Keyword: Multigrain Bread, Sponge, Wheat
Servings: 2 loaves

Ingredients

Sponge

  • 3 cups water
  • 1 1/3 tbsp yeast
  • 1/3 cup honey
  • 4 cups whole wheat flour

Bread

  • 1/3 cup oil
  • 1 tsp salt
  • 3-4 cups wheat flour

Instructions

Making the Sponge

  • Dissolve yeast in water. Add honey then flour. Mix until very smooth
  • Let sponge rise in warm place until doubled in bulk. 45 to 70 minutes.

Making the Bread

  • Add oil and salt to sponge, then add flour until the dough reached the right consistency.
  • Knead dough well.
  • Put dough in greased bowl. Cover with damp towel. Allow to rise till double, 45 – 70 minutes.
  • Punch dough down and allow to rise again, 45 – 70 minutes.
  • Separate dough into 2 balls. Form into loaves. Place in well greased bread pans. Let rise till double.

Bake Bread

  • Preheat oven to 350. Bake loaves for 45 minutes. Tops should be brown, sides and bottoms should be golden brown and loaf with go "thump" when you tap the bottom

Baked Zucchini

Here is a great recipe you can use for how to make baked zucchini slices.

Baked Zucchini

Sliced zucchini coated with parmesean bread crumbs and baked in over
Course: Side Dish
Cuisine: American

Ingredients

  • whole zucchini  ends trimmed and sliced 1/4 slices lengthwise
  • 1 cup bread crumbs
  • 1 cup parmesean cheese
  • 1 tbsp fresh basil leaves chopped finely

Instructions

  • Prepare zucchini by cutting off each end then cutting lengthwise in 1/4 inch slabs
  • Put eggs in bowl – beat throughly till whites and yolks encorporated
  • In a separate bowl add bread crumbs, parmesean cheese, chopped basil – mix throughly
  • Coat each zucchini slab with egg then coat in bread crumb mixture. Place zuchinni on ungreased cookie sheet
  • Bake at 400 degrees for 15 min.