Buttermilk Syrup

In LARGE sauce pan melt 1 stick butter
stir in 1 cup sugar cook 2 mins
add 1/2 cup buttermilk, Stir until well incorperated
remove from heat and add:
1 tsp corn syrup
1 tsp baking soda- will foam up (this is why you needed the LARGE pan...)
Return to heat and cook 1 min more
add 1 tsp good quality vanilla

Serve over whole wheat waffles
Store in glass jar or other air tight container in fridge up to one month

Tarts

This recipe comes from my sister-in-law's family cookbook.
Tarts
1/2 c shortening
1/2 c butter, softened
1/2 c sugar
1 egg
1 t almond extract
2 1/4 c flour
Mix together: shortening, butter, sugar, egg, almond extract, and flour. Grease mini muffin tins. Pat dough into tins. Coat bottom and sides of tins. Place tins on cookie sheet to bake. Bake at 375* for 12 minutes. Cool. Filling: large pkg vanilla pudding 1 c milk 1 c sour cream 1/4 t almond extract pie filling or fresh fruit Combine vanilla pudding, milk, sour cream, and almond extract. Fill cooled tarts with filling. Top with your favorite pie filling or fresh fruit. Store in refrigerator. The pudding part of this recipe wasn't my favorite, next time I'd like to try it with the pudding recipe from the chocolate eclairs.

Rustic Italian Artisan Bread

This is my new obsession, This bread is crazy good and crazy easy! you can start it the day before and use the dough for up to 14 days!

This recipe is modified from the book: Artisan Bread in Five Minutes a Day:
The Discovery That Revolutionizes Home Baking
By Jeff Hertzberg and Zoe Francois

Both of these links are worth checking out. The you tube video is a demonstration.
/www.artisanbreadinfive.com

http://www.youtube.com/watch?v=zMxJgIpe38Q



Master Recipe: Boule (Artisan Free-Form Loaf)
Makes four 1-pound loaves. The recipe is easily doubled or halved.
3 cups lukewarm water
2 tablespoons yeast
1 rounded tablespoon kosher or other coarse salt
6-1/2 cups un-sifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
Cornmeal for pizza peel

For all my Utah peeps: for high altitudes Decrease the yeast to 2 teaspoons and increase the salt to 1 tablespoons plus 1 teaspoon.

Mixing and Storing the Dough:
1. In a stand mixer or a re-sealable lidded (not airtight) plastic food container add warm water (100 degrees), yeast, salt and flour.
2. Attach dough hook or use wooden spoon and incorporate all ingredients. Do not knead.
3. Option one: Allow dough to sit on counter 2 hours, then refrigerate for 5 additional hours and use. Or option two: refrigerate immediately and use dough the next day.
Store the dough in the refrigerator in your lidded (not airtight) container and use it over the next 14 days: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not airtight). Cut off and shape more loaves as you need them. The dough can also be frozen in 1 pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.

On Baking Day
1. Prepare the pizza peel by sprinkling it liberally with cornmeal.
2. Sprinkle the surface of your refrigerated dough with flour. Pull up the dough and cut off a 1- pound (grapefruit-size) piece of dough, using a serrated knife or kitchen shears.
3. Shape the loaf, do not knead. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter –turn as your go. Most of the dusting flour will fall off; it’s not intended to be incorporated into the dough. This should take 30 to 60 seconds. The bottom of the loaf will not be beautiful, but the top should be smooth.
4. Rest the loaf on the pizza peel and let it rise for 40 minutes. You may not see a significant amount of change in the loaf-the loaf will continue to grow in the oven.
5. Twenty minutes before baking, preheat the oven to 450 degrees F, with a baking stone placed on the middle rack. Place an empty broiler tray below on another rack.
6. Dust the top of the loaf liberally with flour (this allows the knife to cut more easily through the dough), and slash a 1/4- inch – deep cross, scallop or tic-tac-toe pattern into the top, using a serrated bread knife.
7. Fill a measuring cup with a cup of hot water and set it by the oven. Place the loaf in the oven by sliding it off the pizza peel onto the preheated baking stone. Quickly, but carefully, pour the hot water into the broiler tray and close the door. Set timer for 25 to 30 minutes. You are cooking with steam for at least the first 10 to 15 minutes of the baking process. This will help to form the hard, crackling crust of artisan bread that we’re familiar with.
8. Remove loaf with pizza peel and let cool.
To achieve a sour dough taste, hold over some of the dough from batch to batch and mix it with your new recipe of dough. Soon you will have a sour dough flavor.

No-Fail Pie Crust

I'm pretty sure this recipe come from Paula Dean. Not that I've tried tons of pie crust recipes, but so far, this is the only one I haven't messed up! We tried the Chicken Pot Pie recipe with this crust last week instead of using biscuits, much better!



No-Fail Pie Crust

1 c shortening

2 1/2 c flour

1 t salt

1/4 c cold water

1 T vinegar

1 egg



Mix flour, salt, and shortening (cut in with knife). In separate bowl beat egg, add water and vinegar. Add vinegar and water to flour mixture and mix well.

Stiff peaks

Ever wondered how to tell when you have beaten egg whites to a stiff peak? When you take your beater off and turn it upside down the egg peak should stand straight up.

If you are going for soft peaks,you should still have a peak, but the tip should slump over instead of stand straight up.

When beating eggs to a stiff peak, make sure bowl and utensils are completely dry, and there is not even a speck of yolk in your whites. Beat on low or med- low speed . It also helps to start with cold bowl and beaters

Pizza Hut Pizza

This recipe comes from one of the coolest websites ever: www.cdkitchen.com and is pretty darn close to the real thing! We've made it twice now and it definitely helps to have actual cake pans to cook in, but we've used frying pans too...you just have to keep an eye on each pizza to guess when each is done.

INGREDIENTS:
1 1/3 cup Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teaspoon Salt
4 cups Flour
1 tablespoon Sugar
1 package Dry yeast
2 tablespoons Vegetable oil (for dough)
9 ounces Vegetable oil (3 oz. per pan)
Butter flavored cooking spray
***Sauce: ***
1 can (8 Ounce size) Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

PREPARATION:
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed.

Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans.

Spray the outer edge of dough with cooking spray. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

Sauce:

Combine ingredients and let sit for 1 hour.

For Each Nine Inch Pizza: 1. Preheat oven to 475 degrees F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Mushroom Pork Chops

This is one of my favorite meals to have when we visit Landon's dad. However, there's not much of a real recipe, so this is what it's turned in to (mostly with Landon's help) over the last 7 years...

Mushroom Pork Chops
~6 boneless pork chops
butter
1 pkg sliced mushrooms
1 can cream of mushroom soup
1 taste soy sauce
1/2 c sour cream
~1/2-1 cup milk
Seasonings (pepper, salt, paprika, seasoning salt)

Fry pork chops in butter to sear. Cook mushrooms in separate pan, then add to butter.
In same pan mushrooms were cooked add 1 can cream of mushroom soup, 1 taste of soy sauce, a little milk at a time for desired consistency, 1/2cup sour cream, and seasonings (pepper, salt, paprika, seasoning salt).

Add pan with mixture to frying pan with chops and mushrooms. Place frying pan mixture in 9x13 pan and cook in oven for 30 min. at 350*.

We usually serve these with garlic mashed potatoes.

Chocolate Eclairs

This is the dessert we have as a family while we watch the Christmas Devotional together. It comes from Landon's kitchen bible, The Ultimate Southern Living Cookbook.


Chocolate Eclairs

1 recipe Cream Puff Paste
Pudding
Chocolate Frosting

Cream Puff Paste
1 c water
1/2 c butter or margarine
1 c all-purpose flour
1/8 t salt
4 large eggs
Combine water and butter in medium saucepan; bring to a boil. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth.

Pudding (we've tried it with boxed pudding as well, both are good)
1/3 c sugar
1 1/2 T cornstarch
1 1/2 c milk
1 large egg, beaten
1 T butter or margarine
1 t vanilla extract
Combine sugar and cornstarch in a heavy saucepan, stirring until blended. Gradually stir in milk, egg, and butter. Cook over medium heat until thickened and bubbly, stirring often. Cook 1 more minute. Remove from heat and stir in vanilla. Cool completely. Yield: 2 cups.

Chocolate Frosting
2 T butter or margarine
1/4 c milk
1/2 c (3oz) semisweet chocolate morsels
1 1/2-2 c sifted powdered sugar
Combine butter and milk in a heavy saucepan; cook over medium heat, stirring constantly, until butter melts. Remove from heat. Add chocolate morsels, and beat until smooth; cool.
Gradually stir in enough powdered sugar for spreading consistency. Yield: 1 cup.

Drop cream puff paste by level one-fourth cupfuls 2 inches apart onto ungreased baking sheets, shaping each portion into a 5- x 1.5-inch rectangle. Bake at 400* for 40 minutes or until golden and puffed. Cool away from drafts.
Cut top off each eclair; pull out and discard soft dough inside (we never do this step). Fill bottom halves with pudding; cover with top halves. Drizzle chocolate frosting over tops. Yield 8 servings.

Orange and Dark Choclate Buttermilk Scones

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.

3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.

4. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when served immediately with butter and jam!

Free Form Bread

Here is the basic recipe, we have had fun adding all sorts of stuff, cloves of garlic halved, fresh chopped rosemary, kalamata olives halved, handful of asiago cheese, substitute 1/2 cup flour for freshly ground wheat flour, really whatever you can think of!
But i usually just make it as is:

1 package dry yeast
2 cups warm water
1 tbsp sugar
2 tsp salt
4 cups flour
0il
corm meal
melted butter

Place yeast water and sugar in bowl stir until warm and let stand 2 mins. Add flour and stir until blended, do not knead. cover and let rise 1 hr or until double in size. Flour hands remove from bowl and place in two rounds on oiled baking sheet that has been dusted with cornmeal. let rise an additional hour. brush the top with melted butter being careful not to deflate. Bake at 425 for 10 mins. reduce oven heat to 375 and bake an additional 15 mins. remove from oven brush with butter and sprinkle with salt. serve warm.

Scrambled eggs

Scrambled eggs!??!?! Yes! I know what you are thinking, BUT unless you are perfectly satisfied with you scrambled eggs every time you make them, PLEASE give this a try and I guarantee you will be impressed.

I love scrambled eggs, but have found that mine are very unpredictable, so i have been experimenting and found that this works EVERY TIME!

I have put together a bit of a tutorial,

Wisk together:
4 eggs
2 tbsp water
1/4 tsp salt
and a little pepper if you please

Heat skillet over med heat melting 1 tbsp of butter.
Pour in eggs and cook until edges are starting to set. (as seen in my lovely picture)
do not touch, stir, or bother in any way.

once edges are set,using a silicone spatula using long strokes "scrape" up egg curds

continue doing so until eggs are set.

and they look like this

DO NOT over mix or stirr, just scrape the bottom, and do not over cook. once they are set they are done! serve immediately!

Good luck let me know how it works out!

Better than KFC Biscuits

These are SOOO good. I did not make the butter, just served them with eggs and Bacon!! Loved it, thought I would share!

http://www.foodnetwork.com/recipes/neelys/buttermilk-biscuits-recipe/index.html

Crunchy homemade granola

I modified this recipe from one that a friend gave me. We love it and eat it all the time with vanilla yogurt and fresh blueberries.

DRY:
3 cups rolled oats (NOT quick or instant)
3/4 cups whole roasted almonds chopped (roast your own raw almonds or find ones with no added salt)
dash salt
2 Tbsp brown sugar packed
2/3 cup UN-sweetened coconut flakes

WET:
1/2 cup honey
1/3 cup olive oil
2 Tbsp water
2 tsp cinnamon
2 tsp vanilla
2 tsp almond extract

Combine dry ingredients in large mixing bowl, stir
In med sauce pan combine all wet ingredients over high heat. Boil about a minute stir constantly, will foam.
pour wet over dry.
Bake on greased metal baking sheet for 25 mins at 325 stirring half way.
remove from oven, cool completely and immediately transfer to air tight container.

SUGAR COOKIES

Valentine's Day version...

Some I made a few months back for our YW Night in Excellence...

1 lb margarine (4 sticks)

3 eggs

2 c. sugar

2 tsp. vanilla

2 tsp. lemon extract

*Cream margarine and butter, then add rest of above ingredients and mix until smooth.

ADD:

1 tsp. baking soda

1/4 tsp. salt

6 c. flour

*Mix well. Chill in refridgerator at least 3o minutes.

*Roll out dough onto a floured surface, cut into desired shapes.

*Bake @ 375 degrees for 6-8 minutes.

*If sticky when rolling add more flour.

Plain Frosting:

1/4 c. shortening and small amount of margarine (1/3 stick)

~ 4 c. powdered sugar

milk...~1-2 TBSP

cap full of vanilla. Whip all until smooth, then frost cookies.

Cream Cheese Frosting: (by, Melissa Wolthuis)

1 stick butter

1 8oz pkg cream cheese

*Mix till very smooth, then add:

~4 c. powdered sugar

I also add a tiny bit of vanilla

FROST AND DECORATE COOKIES....THEN TRY TO EAT JUST ONE!

Sweet Berry Bruschetta

Perfect Valentine's Day Breakfast!

**Recipe from Melinda Christensen**

10 slices french bread, 1/2 inch thick

5 tsp sugar, divided

6 oz. fat free cream cheese (I did the 1/3 less fat kind)

1/2 tsp. almond extract

3/4 c. fresh blackberries

3/4 c. fresh raspberries (I substituted both berries for strawberries because that's what I had)

1/4 c. slivered almonds, toasted

2 tsp. powdered sugar, plus extra for dusting

Place bread on an ungreased baking sheet; lightly coat with cooking spray.

Sprinkle with 2 teaspoons sugar.

Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. ***I WOULD RECOMMEND WATCHING THE WHOLE TIME, it doesn't take long at all..... TOTALLY BURNED MY FIRST PAN WHILE I WAS CUTTING STRAWBERRIES!**
In a small bowl, combine the cream cheese, almond extract, powdered sugar, and remaining sugar.

Spread over toasted bread. Top with berries and almonds; dust with powdered sugar.

Chicken and Israeli Couscous

This dish is crazy good, in fact I can't stop thinking about how good it was and will probably make it again next week! AND it is a one skillet meal!

Israeli couscous can be bought at one of the 2 Mediterranean markets in Hilliard (one is next to the Olive Tree)It can also be called Mediterranean couscous. I have heard that Giant Eagle also carries it but am yet to confirm that.

This Serves 2 people.

2 fresh (not frozen)chicken breasts
1 shallot (about three TBSP) chopped
2-3 cloves garlic, minced
1 lemon, juiced and zested
3 TBSP olive oil
3/4 cup Israeli or Mediterranean couscous
1 1/2 chicken stock
1/4 tsp crushed red pepper flakes
1/2 cup or 6 oz package feta
1 bag baby spinach about 6 cups

heat oven to 200. Heat 1 TBSP olive oil in 12 inch skillet over med-high heat until barely smoking. Pound chicken until even thickness. Dry chicken with paper towel. Season with salt and pepper, dip in flour and shake off excess. Place in skillet and cook 6-9 mins on each side (depending on how thick your chicken is) until done or instant read thermometer reads 160 to 165. When done place on oven safe plate tent with foil and place in oven to keep warm.

Wipe skillet with paper towel. heat 1 TBSP olive oil over med heat add couscous and toast until golden brown about 2-3 mins. add shallot,1/8 tsp of the red pepper flakes, 1/2 tsp lemon zest, and garlic reserving 1/2 tsp for later. Sautee until fragrant, about 1 min. Add chicken stock, bring to light boil and reduce heat to low. simmer until al dente, about 10 mins.

Meanwhile, combine 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp garlic, 1/8 tsp red pepper flake

When couscous is done, stir in one large handful of spinach at a time until all is incorporated and cooked down. Stir in remaining of lemon juice, and plate onto two plates. top each plate with the feta and stir in. Place chicken breast on top and drizzle with vinegarette.Serve.

Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.

Pasta Fagioli

As a new year resolution Brett and I are on a quest to EAT LESS MEAT! ( This does not mean a vegetarian meal since I much prefer chicken stock to vegetable stock) This is one of our many attempts. You must try this soup, it is surprisingly filling (for being a soup and a meatless soup at that.)


Ingredients
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 can diced tomatoes with basil, garlic and oregano
2 1/2 cups water
2 cans reduced-sodium chicken broth or 32 oz box
2 cups small pasta shells
2 teaspoon Italian seasoning
1 bunch fresh kale,wash,remove stems, chop into 1-inch pieces
2 cans great norhtern beans, drained and rinsed
2 tablespoons tomato paste
1 teaspoon salt
1/2 teaspoon pepper
Grated Parmesan, for serving

Directions
1. Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic; cook 1 minute.
2. Stir in tomatoes, broth, 2 1/2 cups water, and salt Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
3. Stir in kale; cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, and pepper. Heat through.
4. Ladle into bowls; sprinkle with Parmesan.

Zuppa Toscana (Olive Garden Soup)

I got this recipe from a friend Lacey Stewart. Delish!

1lb ground italian sausage, MILD

1 1/2 tsp Crushed red pepper (measure exactly, it makes the soup spicy)

1 large diced white onion

4 TBSP bacon pieces

2 tsp garlic puree (I used the minced garlic from a jar)

10 Cups Water

5 cubes chicken bouillon

1 Cup Heavy Whipping cream

3-4 large potatoes (sliced thin--about1/4 inch, scallop shape, flat )

1/4 bunch of Kale (broken into small pieces)

Saute sausage and red pepper in large soup pot.

Drain Excess fat, and refridgerate in a different container

In same large pot saute onion and garlic over low-medium heat for ~15min, or until onions are soft

In seperate pan, saute bacon pieces, when done, add to the onion/garlic mixture.

Add Chicken bouillon and water to the large pot and heat until it starts to boil.

Add sliced potateos and cook until soft (I kept it at a very slow boil and cooked about 10-15 min....don't let them get mushy)

Add heavy cream and cook until thoroughly heated ~1 min.

about 20-30 min before serving add in sausage and Kale, let it all heat through (without boiling) and serve.

The soup does have a little kick to it. You could add less crushed red pepper if you don't like it hot! Serve with rolls.

Peppermint Meltaways

Recipe from Taste of Home (and yes, they really do melt in your mouth)

Ingredients

• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon peppermint extract
• 1-1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1-1/2 cups confectioners' sugar
• 2 tablespoons milk
• 1/4 teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1/2 cup crushed peppermint candies

Directions

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
• Shape into 1-in. balls (I used a small cookie scoop). Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
• In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, extract and food coloring if desired; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container. Yield: 3-1/2 dozen.