I call this my 2-2-2-2 recipe :) But don't forget the butter!!!
2 c flour
2 c sugar
2 c milk
2 tsp baking powder
1 cube margarine or butter
Fruit or pie filling - Fresh apples or peaches are great for this
Melt margarine in 9 x 13 baking dish
Mix flour, sugar, baking powder together, blend well. Add milk and beat till smooth. Add melted butter.
Pour into buttered pan (or spray with Pam)
Put fruit on top (I use two cans of peaches with juice)
Dot the top when finished (but before baking) with small dots of butter. Sprinkle with cinnamon and a little sugar to make it extra tasty!
If you use fresh peach juice, you will need to add some sugar water with the fruit to add some liquid.
Bake 350 for 1 hour or until cobbler is firm/browned
This recipe is so fun—you leave the topping on the bottom and add the fruit to the top. During the baking process they reverse and the top browns. Yummy.
Mini Apple Crostatas - A 5-Ingredient Recipe
INGREDIENTS:
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1 large baking apple, peeled, cored and thinly sliced (about 2 cups)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
8 teaspoons caramel flavored topping
DIRECTIONS:
Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.
In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.
Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.
Thanks to our friends at www.Pillsbury.com
DIRECTIONS:
Heat oven to 425°F. Unroll crust on work surface. Roll crust out slightly; cut into 4 (5-inch) rounds. Place rounds on parchment lined cookie sheet.
In medium bowl, mix sugar and cinnamon; toss apple slices into sugar mixture. Divide apple slices evenly onto center of each pie crust round. Fold 1/2-inch of crust over filling, pinching slightly so that crust lays flat on apples.
Bake 18 to 20 minutes or until crust is golden brown and apples slices are tender. Drizzle 2 teaspoons caramel topping over each crostata. If desired, serve warm with ice cream.
Thanks to our friends at www.Pillsbury.com
School Is In Session!
Well ladies, the time is here. School (Cooking Class) starts in October. Since we are changing days, you'll want to mark your calendars for Thursday, October 7th (first Thursday of the month). Morning class will be at 9:00 a.m. and the evening class will be (the same day) at 6:30 p.m.--friends and husbands are always welcome.
Our first class this month will be two-fold... First we're going to learn how many meals you can get out of one roast, and then we're going to learn how to stretch a chicken (you can use your imagination for that one!). So, grab a friend and come learn how to tighten your budget and make your food dollars stretch!!!
As always, class will be held at my home, 11838 S 194th Drive, Buckeye--in Rainbow Valley. I so hope you will join us. Don't be late--you might miss something important.
Our first class this month will be two-fold... First we're going to learn how many meals you can get out of one roast, and then we're going to learn how to stretch a chicken (you can use your imagination for that one!). So, grab a friend and come learn how to tighten your budget and make your food dollars stretch!!!
As always, class will be held at my home, 11838 S 194th Drive, Buckeye--in Rainbow Valley. I so hope you will join us. Don't be late--you might miss something important.
Last Minute Pizza Anyone?
Homemade Pizza - From our friends at www.livingonadime.com
I'm doing something a little different from our usual menu today but hope it will be of help just the same. With football season in full swing and the kids bringing their friends home from school, I thought I might give you one recipe that will take care of your whole meal, including your dessert and a menu that young and old alike love. What is this wonder recipe?
Why pizza of course! It is so versatile and can be used for so many things. I especially like to make it to use leftovers. Don't be afraid. Read this recipe through because our recipe for pizza dough uses only a few everyday ingredients and we give you methods to make it that are as easy as stirring up muffins. Even if you don't want to make your crust from scratch, read on because there are many good ideas for toppings and other things.
• If you have half of can of pineapple and a little bit of ham left, throw it on a crust with some cheese and you have a Hawaiian pizza.
• Do you have a couple of hamburgers, hot dogs or pieces of chicken left from barbecuing? Then spread your crust with barbeque sauce, onions and cheese.
• What about all of those garden veggies that you haven't figured out how to use? How about a Garden Vegetable Pizza? Use zucchini, diced tomatoes, mushrooms, onions and bell peppers.
• Pull all of those containers out of the freezer filled with small amounts of meat and use them with some cheese for a meat lover's pizza.
• You can even make a homemade pizza if you don't have sauce. Just spread your crust with olive oil and minced garlic. Then top as usual.
I am including the recipe for our pizza dough and crust from the book. Before you panic and stop reading, thinking it will be too much work, read on a bit and see if you don't have a change of heart.
This recipe can be made several different ways using the same ingredients. Each one will give you a different type of crust so keep trying the different ways until you find what your family prefers.
Method 1 - This first method is very fast and very easy. If you are a pizza gourmet, you may not want to go this direction but if you are a harassed mom who has to have dinner on the table in 20 minutes or less and have nothing in the house to eat you will love this:
Mix the ingredients in the recipe below and knead about 10 times until smooth. Don't let it rise. Just pat it into your pan. Add toppings and bake. You can make the crust first and let it sit rising four or five minutes while you prepare the toppings for it.
Method 2 - Mix the ingredients in the recipe using the original method or modify method 1 above by pressing or rolling dough on to pan and brushing with olive oil. Bake at 425° for 5 minutes. Remove from oven and freeze. When you're ready to use it, you don't have to thaw it. Just bake at 425° for 20 minutes.
Method 3 - Mix ingredients, knead, place in greased bowl, cover, and put in the fridge overnight. Roll it out, let it rise about 15 minutes. Then top and bake.
Pizza Dough
1 cup warm water (about 120 degrees)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (olive oil is best, but you can use vegetable oil)
2 1/2 - 3 cups flour
Dissolve yeast in a bowl with warm water. Add sugar, salt, oil and spices (see below). Mix well. Gradually add flour to form stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over to grease both sides. Cover and let rise until doubled. Makes 2 medium pizzas.
Optional Spices to add to dough:
2 tsp. garlic, crushed
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
Other Dough Uses
Breadsticks
Use a pizza cutter and cut the rolled out dough into breadsticks. Bake according to the recipe until brown. Then brush with melted butter with crushed garlic in it and sprinkle with Parmesan cheese. You can make one of the spaghetti or pizza sauce recipes from Dining on a Dime or use jar sauce to dip them in.
Dessert
Use a pizza cutter to cut as with the breadsticks but, before baking, roll in melted butter and a mix of cinnamon and sugar. When done, you could drizzle with vanilla icing or dip in applesauce.
I'm doing something a little different from our usual menu today but hope it will be of help just the same. With football season in full swing and the kids bringing their friends home from school, I thought I might give you one recipe that will take care of your whole meal, including your dessert and a menu that young and old alike love. What is this wonder recipe?
Why pizza of course! It is so versatile and can be used for so many things. I especially like to make it to use leftovers. Don't be afraid. Read this recipe through because our recipe for pizza dough uses only a few everyday ingredients and we give you methods to make it that are as easy as stirring up muffins. Even if you don't want to make your crust from scratch, read on because there are many good ideas for toppings and other things.
• If you have half of can of pineapple and a little bit of ham left, throw it on a crust with some cheese and you have a Hawaiian pizza.
• Do you have a couple of hamburgers, hot dogs or pieces of chicken left from barbecuing? Then spread your crust with barbeque sauce, onions and cheese.
• What about all of those garden veggies that you haven't figured out how to use? How about a Garden Vegetable Pizza? Use zucchini, diced tomatoes, mushrooms, onions and bell peppers.
• Pull all of those containers out of the freezer filled with small amounts of meat and use them with some cheese for a meat lover's pizza.
• You can even make a homemade pizza if you don't have sauce. Just spread your crust with olive oil and minced garlic. Then top as usual.
I am including the recipe for our pizza dough and crust from the book. Before you panic and stop reading, thinking it will be too much work, read on a bit and see if you don't have a change of heart.
This recipe can be made several different ways using the same ingredients. Each one will give you a different type of crust so keep trying the different ways until you find what your family prefers.
Method 1 - This first method is very fast and very easy. If you are a pizza gourmet, you may not want to go this direction but if you are a harassed mom who has to have dinner on the table in 20 minutes or less and have nothing in the house to eat you will love this:
Mix the ingredients in the recipe below and knead about 10 times until smooth. Don't let it rise. Just pat it into your pan. Add toppings and bake. You can make the crust first and let it sit rising four or five minutes while you prepare the toppings for it.
Method 2 - Mix the ingredients in the recipe using the original method or modify method 1 above by pressing or rolling dough on to pan and brushing with olive oil. Bake at 425° for 5 minutes. Remove from oven and freeze. When you're ready to use it, you don't have to thaw it. Just bake at 425° for 20 minutes.
Method 3 - Mix ingredients, knead, place in greased bowl, cover, and put in the fridge overnight. Roll it out, let it rise about 15 minutes. Then top and bake.
Pizza Dough
1 cup warm water (about 120 degrees)
1 pkg. or 1 Tbsp. yeast
1 Tbsp. sugar
1 tsp. salt
2 Tbsp. oil (olive oil is best, but you can use vegetable oil)
2 1/2 - 3 cups flour
Dissolve yeast in a bowl with warm water. Add sugar, salt, oil and spices (see below). Mix well. Gradually add flour to form stiff dough. Knead on floured surface until smooth. Place in greased bowl. Turn dough over to grease both sides. Cover and let rise until doubled. Makes 2 medium pizzas.
Optional Spices to add to dough:
2 tsp. garlic, crushed
1 tsp. basil
1 tsp. thyme
1 tsp. oregano
Other Dough Uses
Breadsticks
Use a pizza cutter and cut the rolled out dough into breadsticks. Bake according to the recipe until brown. Then brush with melted butter with crushed garlic in it and sprinkle with Parmesan cheese. You can make one of the spaghetti or pizza sauce recipes from Dining on a Dime or use jar sauce to dip them in.
Dessert
Use a pizza cutter to cut as with the breadsticks but, before baking, roll in melted butter and a mix of cinnamon and sugar. When done, you could drizzle with vanilla icing or dip in applesauce.
Carol's Chocolate Zucchini Bread
Thanks to my dear friend Rachele who shared this recipe with me. Since we are still able to obtain zucchini you won't have to wait until next spring to use this recipe--try it now! Great flavor--and we won't even tell the family that it has good for you stuff in it! It's a good thing that the recipe makes two pans because it will be "gone with the wind".
3 cups all-purpose flour (I used whole wheat flour with great success!)
¼ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoon vanilla
2 cups shredded zucchini (I used 3 cups)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips (why not add a few more, for good measure!)
1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans
2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.
3 cups all-purpose flour (I used whole wheat flour with great success!)
¼ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoon vanilla
2 cups shredded zucchini (I used 3 cups)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips (why not add a few more, for good measure!)
1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans
2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.
Whoa! Don’t touch another recipe until you read this article.
Monday, September 13 2010
Revisiting the Recipe Reality Review
By Daryl Hoole - Meridian Magazine
Whoa! Don’t touch another recipe until you read this article.
I heartily agree with one anonymous reader who reminds us to be very selective in throwing away those little cards we long ago collected. Some may be family treasures. So, with her permission, I share her counsel. She writes:
“I, too, grew up in a home/family of fabulous cooks. I was blessed to have homemade meals and didn’t know you could buy bread or cake mixes until well into high school. I respect the need to clean house and discard old recipes, but can I add one caution: please check with the kids first!
“As my mother aged, her diet changed--less fat and salt. The table was set for two instead of nine. She, too, condensed her recipe collection. When I would call for my favorite childhood recipes (such as divinity from the Betty Crocker cookbook—yes, the book was falling apart, and no, she hadn’t made divinity in 15 years, but. . .) they were gone. She no longer made pies from scratch (lard and all) and, no, I won’t make them often, but now no one will make them at all because Grandma’s ‘no fail pie crust’ recipe was thrown away. She had a recipe for homemade hamburger buns that were a pain to make, but what a wonderful treat for a grandchild’s special day—especially with her stuffed hamburgers. Both recipes are now gone.
“Some of those old recipes actually turn out meals from scratch as well as meals that use very few ingredients. There may be a time in the future when my children won’t have access to packaged/canned/bottled foods, and it may well be Grandma’s three-ingredient recipes with basic ingredients that are the saving grace. We store food, but not always the resources needed to do something with those 50-pound bags of wheat.
(Note from Daryl: I’m reminded of the young bride who said she had spent the entire morning at the super market looking for a box of “scratch” because her recipe said, “made from scratch.”)
“Those recipe cards are like journal entries, especially the handwritten ones. The amounts and even the types of ingredients have changed over the years. Oven temperatures and baking times have been adjusted. I see those chicken scratch marks and marvel anew at the attention to detail my mom put into her meals and treats. She wanted them ‘just right.’ And the food was wonderful every time because she followed those recipes to the letter. Few do that anymore.
"I would love to have a scrapbook of those old recipe cards, some typed (my grandchildren won’t even know what a typewriter was) with the various cute borders and the egg splatters and grease spots adding to the charm. I close my eyes and see those messy little cards and my mom in her apron standing over the cupboard kneading love into everything that went from the kitchen to the table. And, as for those recipes for foods we refused to eat because they were so bad (there were a few), I would even like to have those. It was nice to know that she was human and made a few culinary mistakes along the way. This gives me courage as I try new recipes.
“Many recipes came from magazines, newspapers, and Relief Society handouts of years ago. The recipes are only part of the charm; the articles and pictures on the back, and the scribbled notes and comments in the margins, take me on a nostalgic walk down culinary lane. Please, be cautious about throwing out the memories. I’m glad to add some extra page protectors to my binder for these treasures.”
So, thank you, dear reader, for the cautionary advice. Yes, it is important to manage our recipe collections, both as to volume and organization, but I appreciate the reminder to look carefully at the old, smeared, rumpled ones: Aunt Merle’s meatloaf, Aunt Lila’s lemon cream pie, Mother’s raisin-filled cookies, Swiss steaks, and German Chocolate Cake, and everybody’s favorite “Grandpa Juice.” They may belong among the “keepers.”
www.meridianmagazine.com
Revisiting the Recipe Reality Review
By Daryl Hoole - Meridian Magazine
Whoa! Don’t touch another recipe until you read this article.
I heartily agree with one anonymous reader who reminds us to be very selective in throwing away those little cards we long ago collected. Some may be family treasures. So, with her permission, I share her counsel. She writes:
“I, too, grew up in a home/family of fabulous cooks. I was blessed to have homemade meals and didn’t know you could buy bread or cake mixes until well into high school. I respect the need to clean house and discard old recipes, but can I add one caution: please check with the kids first!
“As my mother aged, her diet changed--less fat and salt. The table was set for two instead of nine. She, too, condensed her recipe collection. When I would call for my favorite childhood recipes (such as divinity from the Betty Crocker cookbook—yes, the book was falling apart, and no, she hadn’t made divinity in 15 years, but. . .) they were gone. She no longer made pies from scratch (lard and all) and, no, I won’t make them often, but now no one will make them at all because Grandma’s ‘no fail pie crust’ recipe was thrown away. She had a recipe for homemade hamburger buns that were a pain to make, but what a wonderful treat for a grandchild’s special day—especially with her stuffed hamburgers. Both recipes are now gone.
“Some of those old recipes actually turn out meals from scratch as well as meals that use very few ingredients. There may be a time in the future when my children won’t have access to packaged/canned/bottled foods, and it may well be Grandma’s three-ingredient recipes with basic ingredients that are the saving grace. We store food, but not always the resources needed to do something with those 50-pound bags of wheat.
(Note from Daryl: I’m reminded of the young bride who said she had spent the entire morning at the super market looking for a box of “scratch” because her recipe said, “made from scratch.”)
“Those recipe cards are like journal entries, especially the handwritten ones. The amounts and even the types of ingredients have changed over the years. Oven temperatures and baking times have been adjusted. I see those chicken scratch marks and marvel anew at the attention to detail my mom put into her meals and treats. She wanted them ‘just right.’ And the food was wonderful every time because she followed those recipes to the letter. Few do that anymore.
"I would love to have a scrapbook of those old recipe cards, some typed (my grandchildren won’t even know what a typewriter was) with the various cute borders and the egg splatters and grease spots adding to the charm. I close my eyes and see those messy little cards and my mom in her apron standing over the cupboard kneading love into everything that went from the kitchen to the table. And, as for those recipes for foods we refused to eat because they were so bad (there were a few), I would even like to have those. It was nice to know that she was human and made a few culinary mistakes along the way. This gives me courage as I try new recipes.
“Many recipes came from magazines, newspapers, and Relief Society handouts of years ago. The recipes are only part of the charm; the articles and pictures on the back, and the scribbled notes and comments in the margins, take me on a nostalgic walk down culinary lane. Please, be cautious about throwing out the memories. I’m glad to add some extra page protectors to my binder for these treasures.”
So, thank you, dear reader, for the cautionary advice. Yes, it is important to manage our recipe collections, both as to volume and organization, but I appreciate the reminder to look carefully at the old, smeared, rumpled ones: Aunt Merle’s meatloaf, Aunt Lila’s lemon cream pie, Mother’s raisin-filled cookies, Swiss steaks, and German Chocolate Cake, and everybody’s favorite “Grandpa Juice.” They may belong among the “keepers.”
www.meridianmagazine.com
Grilled Spinach Alfredo Pizza
I'm a sucker for something good tasting, good to look at and easy to make! I think our friends at Kraft have something with this recipe. Just think of the possibilities....hmmm, do any of you remember all the cool pizzas that we made at our cooking class last year? Veggie pizza, fruit pizza, pepperoni pizza...this one definitely has possibilities :). And this one won't even make your kitchen hot--just grill it. Let your imagination be your guide. Enjoy!
1 cup Alfredo sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 tsp. Crushed red pepper
1 lb. Refrigerated pizza dough, at room temperature
2 Tbsp. Olive oil
1 cup KRAFT Shredded Mozzarella Cheese
1 Boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4 slices OSCAR MAYER Bacon, cooked, crumbled
HEAT grill to medium heat.
COOK and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.
DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.
TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.
www.kraftrecipes.com
1 cup Alfredo sauce
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 tsp. Crushed red pepper
1 lb. Refrigerated pizza dough, at room temperature
2 Tbsp. Olive oil
1 cup KRAFT Shredded Mozzarella Cheese
1 Boneless skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)
4 slices OSCAR MAYER Bacon, cooked, crumbled
HEAT grill to medium heat.
COOK and stir Alfredo sauce in medium saucepan on medium heat 4 to 5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.
DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.
TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.
www.kraftrecipes.com
Subscribe to:
Posts (Atom)