Okay, the final instructions are for my Insiders:
Saturday, October 30, 2010
Okay, the final instructions are for my Insiders:
Wednesday, October 27, 2010
½ C butter
1 C water
1 C finely ground and sifted whole wheat flour
Preheat oven to 400 degrees. Cook water and butter over medium heat until mixture comes to a boil. Remove from heat and add whole wheat flour and stir until mixture comes to a ball. Add eggs one at a time, mixing thoroughly after each addition. I used a deluxe icing decorating tube, but you can use any tool you have to squeeze out finger-sized pastry logs. Bake for 25-30 minutes or until golden brown. Let cool completely.
Mix the following until thickened:
8 oz. cream cheese (beat this first until fluffy)
2 (3.4 oz.) pkgs. vanilla instant pudding
3 C milk
Top with mixture of 1-1 ¼ C chocolate chips, 4 T butter and powdered sugar (if desired) to taste . For very smooth chocolate, use less powdered sugar. You can use up to 1 ½ C powdered sugar. You may need to add 1-3 T of hot water, depending on how much sugar you added to get it to a smooth, drizzling consistency. Refrigerate until ready to eat. Makes about 28 eclairs. (I prefer the chocolate chips and butter without any powdered sugar, but some like it a little sweeter)
Use white frosting to pipe on a silly face and mini chocolate chips for the eyeballs…mmmm!!!!
Okay, we've had an appetizer and a spooky lunch treat...how about a dinner meal that your kids will LOVE to not only eat, but will love to make, too!!! Here's a spooktacular dinner that everyone will everyone running to their "mummies"!!!
Monday, October 25, 2010
1 T yeast 1 1⁄2 C warm water 1 1⁄2 T powdered milk 2 T honey 3 3⁄4 C sifted whole wheat flour 1 tsp salt 2 tsp dough enhancer 2 tsp gluten
Preheat oven to 400 degrees. Mix yeast and warm water and let sit until fizzy; this will take a few minutes. Mix together powdered milk, and honey. Add yeast mixture. Add 2 C whole wheat flour, dough enhancer and gluten and sprinkle salt on top of the flour. (This will keep the salt and the yeast separate) Mix well. Add whole wheat flour 1⁄2 cup at a time until dough is just not sticky. Knead for about 8 minutes. Roll out into breadsticks and let rise for 20-30 minutes, or until breadsticks have doubled in size. Brush with beaten egg whites. Sprinkle with Parmesan cheese and place slivered almonds at the tips as the fingernails. Bake for 12-15 minutes, until light golden brown. Makes 8-10 large breadsticks.
Serve breadsticks with Alfredo, garlic butter, or Savory Perfect Marinara Pizza Sauce (These are all found in Sauces, Frostings and Dips section)
Boo! Here is a cute, easy thing to do for any sandwich. I used my honey whole wheat bread and just cut it with cookie cutters. Then, I used some mini chocolate chips for the face (my daughter LOVED that!!!). This was easy, and festive. Later this week, I'll have some spooky breadsticks and some other really fun foods for this ghoulish holiday!!!
Tuesday, October 19, 2010
I have been counting different states and countries who have checked my blog and we are up to 27 different states (since I began counting) and 25 different countries! Thanks for telling your family and friends and thanks to all the faithful followers of this blog!!!
Saturday, October 16, 2010
3 C whole wheat flour
1 ½ C boiling water
½ C potato pearls (can use potato flakes, too)
2 T + 1 tsp vegetable oil
1 1/2 tsp yeast
½ tsp gluten
½ tsp dough enhancer
1 tsp salt
Mix together the boiling water and the potato pearls (for about a minute) then add 2 C flour. Knead until thoroughly mixed (its okay if the potatoes aren’t completely dissolved…they will soften as they sit). Set aside for about 25 minutes. After 25 minutes, put the mixture in a bread maker. Mix the final cup of flour, oil, yeast, gluten and dough enhancer. Add salt. Dump the second mixture (with flour, oil, yeast, dough enhancer, gluten and salt) into the bread maker and set on the “dough” cycle.
Note: If you don’t have a bread maker, knead for about 10 minutes and then let rise in a warm place for about 1-1 ½ hours. It will be hard to mix in all the flour, but eventually, it will all mix in. Add flour, if needed, until dough is just barely sticky. I don’t need to add any more than the three cups.
After dough has risen, divide into 6 segments. Roll out and fold up by fourths (top down, right and left sides over and bottom up…should make a ball) Cover and let rise for another half an hour. Preheat oven to 500 degrees. Roll into circles. Let rise another 10-15 minutes (or until it is puffed up a bit) You may need to grease your hands, the surface, and the rolling pin to make sure they don’t stick to the dough. When they begin to puff and turn a light golden brown (should be between 8-13 minutes) remove from oven. Stack on a wire rack, cover and let cool. Cut through the middle…there should be a pocket…if not use a bread knife to open it up. Stuff with your favorite filling. Either serve warm or put in a sealed baggie and serve later.
You may want to flip them over and brown the bottom a little...I didn't, but you can if you like.
P.S. We just used fresh from the garden tomatoes, fresh avocado, sliced, and some sharp swiss. We then drizzled balsamic vinegar over the veggies and ate the pita sandwiches warm. Mmmmmmmmmm...they were wonderful.
Wednesday, October 13, 2010
Sunday, October 10, 2010
If you are like us, you are going to all sorts of fall soirees, many of which require a dessert. What to do? Here is a dessert that is so good, but MUST be served frozen. If you do not freeze it, it is so rich it is overpowering. But...if you let it freeze and then thaw it just a bit...it is wonderful.
Delectable Chocolate Chip Cookie Freeze
First, you need to mix the dough for Grandma Patty’s Gooey Chocolate Chip Cookies
3½ C whole wheat flour (make sure it is sifted or freshly and finely ground)
¾ tsp baking soda
1 tsp salt
1 C butter, softened
1 C packed brown sugar
¾ C white sugar
1 T vanilla extract
1½ C semisweet chocolate chips
Preheat oven to 350 degrees. Cream sugars and butter together. Add vanilla extract and eggs. Beat for three minutes. Mix flour, baking soda and salt. Stir dry ingredients into wet ingredients. Stir in chocolate chips. Pat down into ungreased 13X9 pan. Bake for 20-25 minutes or until very light brown. Let cool for at least 20 minutes.
1 C caramel topping: spread over cooled, but slightly warm cookie. Let cool COMPLETELY.
Mix the following:
1 pkg. (3.4 oz) vanilla pudding
1 C cold milk
Mix vanilla pudding and milk until thickened. Fold in the following:
1 carton frozen whipped topping (thawed)
½ C toffee bits
Spread over cooled crust. Cover and freeze for about 3 ½ hours or until completely frozen.
4 oz. chocolate chips
3 T butter
Melt chocolate chips and butter together and drizzle over frozen dessert. Let frozen dessert sit at room temperature for about 20-30 minutes before serving so it is easier to cut. Serves 24.
Oh...my little Natural Tip for the Day: My little boy had an area that was quite inflamed from diaper rash...I put a little bit of lavender oil on the rash and within 15 minutes, the inflammation was drastically reduced and he was no longer in pain. There was a small amount of redness left, but it was almost completely gone. This is why they always advertise lavender on lotions!!! If you are interested, you can buy lavender oil at most health-food stores.
Sorry, just had to post this...the rash is COMPLETELY GONE this morning! I didn't reapply it or anything!!! I use a brand called Doterra. They are fabulous!!!!!!!!!
Friday, October 8, 2010
Cheesy Crab Quiche
1 C + 2 T finely ground and sifted whole wheat flour
½ C shortening (substitute part or all with Butter Flavored Crisco…it is MUCH BETTER!)
1 T cold water
1/8 tsp salt (or to taste)
Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-¼ in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Bake for 5 minutes and remove from oven. Reduce heat 375 degrees.
Saute the following until soft and set aside:
1 T olive oil
2 T green pepper (finely chopped)
2 T red pepper (finely chopped)
2 T white onion (finely chopped)
Mix the following:
1 ½ C Swiss cheese (shredded) I like Jarlsberg Swiss
4 eggs (beaten)
½ C wheat berry puree
1 C milk
1 tsp salt
1 C imitation crab (chopped)
Pour entire mixture into partially baked pie crust. Bake for 35-45 minutes or until knife inserted comes out clean.
P.S. If you've forgotten how to make the wheat berry puree...refer to the section titled "How to use your wheat".
Thursday, October 7, 2010
P.S. I made a wonderful crab quiche over the weekend with a whole wheat crust and the wheat berry puree. It was delicious and healthy and everyone loved it. I love meals like that. I'll give the recipe for that one out soon. I also taught a class on cinnamon rolls and smoothies and it went very well. Thanks to all those who attended.
Friday, October 1, 2010
In one cup of mashed pumpkin, you get 11% of your daily fiber, 19% of your vitamin C, 8% of your iron, 4% of your calcium and 245% of your daily needs for Vitamin A!!! So...if you are looking for the healthiest alternative for a dessert...always pick the pumpkin one!!!
Pumpkin Pie Bars
1 1/3 C whole wheat flour (doesn’t have to be sifted)
2/3 C oatmeal
2/3 C butter, softened
3/2 C brown sugar
Preheat oven to 375 degrees. Put above ingredients in a bowl and mix with your hands, squishing until mixture is crumbly and butter is evenly distributed. Pat 2 ½ C of mixture into the bottom of a greased 13X9 pan. Bake for 10 minutes.
While above mixture is baking, mix the following ingredients for one minute.
¼ tsp ground cloves
½ tsp ground ginger
½ tsp salt
¾ tsp cinnamon
¾ C sugar
1 can evaporated milk
2 C pumpkin
After 10 minutes of baking, remove 13X9 pan with crust from the oven. Reduce heat to 350 on the oven. Pour the pumpkin mixture over the crust and put back in the oven for about 30 minutes. After 30 minutes, open the oven and sprinkle the rest of the brown sugar/flour mixture over the pumpkin. Bake for an additional 10-15 minutes or until toothpick inserted in the middle comes out clean. Let cool for about 15 minutes. Serve warm with ice cream.
I know this one sounds kind of gross...but it is SO good!!! This is another way to use all that garden-fresh zucchini. I made this wonderful Zucchini Bisque...the recipe is in your cookbook on page 43. The fresh zucchini is such an "end of summer" flavor and I rarely get to taste it. In zucchini bread, you don't taste it, because when zucchini is cooked...it kind of loses the "fresh" zucchini flavor, so this soup is one of the only recipes where you can really taste "fresh" zucchini. When you make it, add a little bit of salt to really make the flavors burst!!!
P.S. You don't HAVE to add the pureed wheat to it...but it makes it so much healthier...why not? I taught a class at Macey's last night and used the puree in the smoothies (in the back of your book) and people couldn't believe that you couldn't taste it. So, if you have the time, throw it in for some added fiber, B vitamins, and protein!!!
For the rest of you...I have some WONDERFUL fall recipes coming, so don't feel too left out. Of course, you could order a cookbook and become an insider, too!!!