Thursday, November 25, 2010
1 recipe pastry for a 9 inch double crust pie
1/2 cup butter
1/4 cup water
My favorite white roll recipe is here and it is to die for. Potato flakes are optional on the white roll recipe but mandatory on the whole wheat- it really does make a difference.
Whole Wheat Rolls
4 1/2 teaspoons yeast
1 cup warm water
1/4 cup honey
1 teaspoon salt
1/2 cup olive oil (or melted butter)
2/3 cup potato water (water used to boil potatoes) *optional
2 tablespoons dough enhancer (optional but it does make them lighter)
5 1/2 to 6 cups freshly ground white whole wheat
Combine yeast, water and honey, cover until foamy. Mix potato flakes with water and stir until dissolved (it should be watery). Add olive oil (or butter), salt and one cup of flour, mix. Add flour one cup at a time until dough pulls away from sides of bowl and soft dough forms. Knead 10 minutes. Cover and let rise 1 hour until double in size. Form into balls, cover and let rise until double. Bake at 375 degrees for 15-20 minutes. Brush with melted butter.
1 cup white sugar
2 tablespoons all purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced & zested (about 3/4 cup)
2 tablespoons butter
4 egg yolks, beaten
1 9" pie crust baked
Preheat oven to 400. In medium bowl beat eggs, sugar, butter and flour until well mixed. Stir in milk, vanilla and nuts. Pour into unbaked 9" pie shell and bake for 10 minutes. Reduce temperature to 300 degrees and bake for another 40-50 minutes or just until top starts to crack. Cool and serve!
Friday, November 19, 2010
2 cans black beans, rinsed & drained
1 can kidney beans, rinsed & drained
1 8oz can tomato sauce (I used spaghetti sauce)
1 small pumpkin or butternut squash, seeded, cooked, peeled and chopped
1 cup chicken broth
1/2 onion chopped
1 cup frozen whole kernel corn
1 cup dried cranberries
1 can green chilies (I didn't have any and it still tasted great)
1 tablespoon chili powder (or to taste)
1 teaspoon cumin (or to taste)
2 cloves garlic
4oz monterey jack cheese, shredded
Cut pumpkin in half, remove seeds and place cut side down on microwave safe dish. Cook 10 minutes. Meanwhile, in large stockpot add all remaining ingredients except cheese, and cook until heated through, 15-20 minutes. Peel skin off pumpkin and chop into cubes. Stir into chili mixture. Top each serving with cheese.
*original recipe stirred in 2 cups shredded fresh spinach, I have not tried this but bet it would be yummy
*original recipe includes chicken breast, I went meatless, but think shredded chicken or turkey would be a great addition
Thursday, November 11, 2010
Peanut Butter Pie
1 (8 ounce) package cream cheese, softened
1 1/2 cups powdered sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts
Semi-sweet chocolate for topping
Beat together cream cheese and powdered sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Pour into two 9 inch graham cracker pie crusts.
Melt chocolate chips in microwavable bowl just until melted, stirring occasionally. With a spatula or spoon drizzle chocolate over the top of pie.
Cover and refrigerate (you can also freeze if you don't want to wait as long) until firm.