April 29, 2014
Beer Cheese Bread
Florence
Prep Time 1 hour hr 45 minutes mins
Cook Time 15 minutes mins
Total Time 2 hours hrs
Course Appetizer
Cuisine American
- 2 tablespoons sugar
- 1 package active dry yeast
- 1/2 cup warm beer
- 2 1/2 cups bread flour
- 1 cup extra sharp cheddar cheese
- 1/3 cup nonfat dry milk powder
- 3/4 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground red pepper
- 1 large beaten egg
- 1 large slightly beaten egg white
- 1 teaspoon toasted sesame seeds
Dissolve yeast and sugar with warm beer in a large mixing bowl.
Set aside to rest for 5 minutes.
Fold in 2 1/4 cups of flour and cheese, milk, salt, dry mustard and red pepper to make a soft dough.
Knead dough for about 8 minutes, use additional flour as required
Cut dough in half and shape each half into a 6 inch round
Coat a large baking sheet with cooking spray
Place loaves at least 4 inches apart on the baking sheet
Using a pastry brush, brush tops of loaves with egg whites
Sprinkle sesame seeds on top of the egg whites
Carefully cut an 1/8 inch deep lattice design across the tops of the loaves
Cover and let rise for about 1 hour and 15 minutes or until dough doubles in size
Pre-Heat oven to 375F
Bake loaves for 15 minutes or until loaves sound hollow when tapped
Remove loaves from oven and place on a wire rack to cool
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April 20, 2014
Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
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April 18, 2014
Heath Bar Pie
Florence
Course Dessert
Cuisine American
- 1 package crushed chocolate wafers
- 1 teaspoon almond or vanilla extract
- 1/3 cup melted butter
- 1 pint softened chocolate ice cream
- 1 cup peanut butter chips
- 1 pint softened vanilla ice cream
- 3 chopped health bars
- **HOT FUDGE SAUCE**
- 2 cups semi sweet choc. chips
- 1 cup whipping cream
- 1/3 cup corn starch
In a medium bowl, mix together cookies, melted butter and extract of your choice.
Use mixed to press in to a buttered pie pan to make a crust.
Preheat oven to 350°F
Bake crust for 7 minutes
Let cool, placing in freezer for approximately 20 minutes.
Remove from freezer and spread chocolate ice cream over bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 20 minutes or until firm.
Remove from freezer and spread vanilla ice cream over top.
Sprinkle chopped Heath bars on top.
Store in freezer.
Serve with Hot Fudge Sauce.
**HOT FUDGE SAUCE**
Melt the chocolate chips in a double boiler
Add whipping cream and corn starch
Mix together
Server on top of pie.
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April 11, 2014
Mouthwatering Plum Pie
Florence
Course Dessert
Cuisine American
- 2 T lemon juice
- 4 C purple plums sliced
- 1 C sugar
- 2 T quick cooking tapioca
- 1/2 t cinnamon
- 1/2 t nutmeg
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Put the plums into a large mixing bowl and sprinkle with lemon juice.
In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
Place plums into the bowl with the sugar mixture and toss to cover them.
Let stand for 15 minutes.
Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
Fill the pie plate with the plum filling mixture.
Fold the edges of the foil over the top.
Freeze for at least three hours ( overnight works well ).
Add another layer of foil over the top and secure it tightly over the filling.
Store in freezer for up to six months.
When it is time to bake, remove the crust and filling from the freezer.
Wait until the crust comes to room temperature.
Preheat oven to 425 degrees.
Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
Fill pie plate with the filling you made previously.
Roll out a ten inch circle out of the second pie crust.
Place dots of butter on the filling.
Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
Cut four slits into the upper crusts to release steam.
Bake your plum pie for 45 minutes at 425 degrees or until golden brown.
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April 3, 2014
Peppermint Angel Cake
Florence
Course Dessert
Cuisine American
- 1 15 oz Pkg Angel Food Cake Mix
- 1/3 Cup chocolate mint cookies crushed
- 3/4 Cup chopped pecans
- 3 pints Peppermint ice cream slightly soft
- Aluminum foil
- Freezer wrap
Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.
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March 19, 2014
Mini Meatloaf
Florence
Course Main
Cuisine American
- 1 egg
- 1/2 Cup milk
- 3/4 Cup white bread crumbs soft
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. ground chuck
- Aluminum foil
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350°F
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450°F
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
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March 18, 2014
Devilish Mocha Pie
Florence
Course Dessert
Cuisine American
- 2/3 Cup butter flavored syrup
- 2 1/2 Cup toasted rice cereal
- 1 pint chocolate ice cream
- 1 pint mocha or coffee flavored ice cream
- 1/3 Cup chopped pecans
- 1 C whipped topping
- Aluminum foil
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
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March 14, 2014
Cookie Sheet Pizza
Florence
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main
Cuisine American
- Dough https://www.dailycookingrecipes.net/pizza-dough/
- Pizza Sauce
- Mozzarella Cheese
- Pepperoni Bacon, Italian Sausage, Peppers, Onions, etc. (Your Favorite Toppings)
Make Pizza Dough Per Instructions on this post https://www.dailycookingrecipes.net/pizza-dough/
Roll Out dough to 10x15 or size of your cookie sheet
Place dough on greased cookie sheet
Add Pizza Sauce
Add Cheese
Add Toppings (see list above for ideas)
Preheat oven to 425°F
Cook pizza for 13 to 15 minutes on center rack.
Cut in to 12 pieces & Serve.
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March 13, 2014
Pizza Dough
Florence
Cook Time 15 minutes mins
Total Time 15 minutes mins
Course Main
Cuisine American
- 1 3/4 to 2 1/4 Cups All-Purpose Flour
- 1 Envelope Pizza Yeast
- 1 1/2 teaspoons Sugar
- 3/4 teaspoon Salt
- 2/3 Cup Very Warm Water 120°to130°F
- 3 tablespoons Oil
- Pizza Sauce Cheese and Favorite Toppings
Preheat Oven to 425°F
Combine Undissolved Yeast, Sugar, Salt in a large bowl.
Add Water and Oil.
Mix until well blended, about 1 minute.
Gradually add enough flour until dough soft ball is formed. Dough should still be slightly sticky.
Knead dough on floured surface and add additional flour if needed.
Roll dough out in to 12 inch circle.
Place on greased pizza pan.
Top with Pizza Sauce, Cheese and Favorite Toppings.
Bake for 12 to 15 Minutes, until cheese is bubbly and crust is lightly browned.
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March 11, 2014
I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer. Why not make it easy when you want to use it.
Pie Crust from the Freezer
Florence
Course Dessert
Cuisine American
- 2 C sifted all purpose flour
- 1 t salt
- 3/4 C shortening
- 4 to 5 T ice water
- Wax paper
- Freezer wrap
Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.
Preheat oven to 425° and bake for 10 minutes.
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March 9, 2014
It is great to make the dough in advance, so you have it when you want a quick biscuit to go with dinner.
Clover Leaf Biscuits
Florence
Course Breads
Cuisine American
- 1 3/4 C warm water should be 105 to 115 degrees (check with thermometer)
- 2 pkg active dry yeast
- 1/2 C sugar
- 1 T salt
- 1 egg
- 1/4 C soft butter or margarine
- 6 C sifted all purpose flour
- 1 T butter or margarine melted
- Freezer paper
Rinse a large bowl with hot water. We make the bowl warm to make it easier for the yeast to rise.
Add the water, yeast, sugar and salt and still completely to dissolve.
Add the egg, soft butter and 3 C of flour.
Beat together with an electric mixer on medium speed until smooth. You can stir this by hand also, if electric mixer is not available.
Slowly add 1 more C of flour and continue to beat another 2 minutes.
Add the remaining 2 C of flour to the mixture.
Use your hands to work in the flour.
Continue until all the flour is mixed in well and the mixture becomes smooth and elastic.
Brush the top of the dough with the melted butter.
Cover the bowl with a damp towel.
Place the bowl in a warm place and allow the dough to rise 2 hours.
The dough should double in size.
Punch down the dough.
Dough may be stored in the refrigerator 1-3 days before use.
Be sure dough stays covered and punch the dough once a day until ready to use.
When you are ready to make the rolls, remove 1/3 of the dough from the refrigerator.
On a lightly floured surface divide the dough in half.
With your palms roll each half of the dough into a 16 inch rope.
Cut each rope into 18 pieces.
Roll each piece into a smooth ball.
Place 3 balls in each of a muffin cup that has been sprayed lightly with a non-stick cooking spray.
When all the muffin cups are full, cover with a towel and place in a warm place.
Let rise again for 1 hour or until dough has doubled in size.
Preheat oven to 275 degrees.
Bake rolls 20 minutes.
Remove and cool completely.
Wrap in the freezer paper and freeze for up to 12 months.
When ready to use preheat oven to 450 degrees.
Unwrap rolls and place on an un-greased cookie sheet.
Bake 5 to 10 minutes or until light brown.
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March 7, 2014
Chocolate Drop Peanut Butter Cookies
Florence
Prep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Course Cookies
Cuisine American
- 1 Cup Sugar
- 1/2 Cup Crisco Shorting
- 1 egg
- 3 Tbsp Natural Unsweetened Cocoa Powder
- 1/3 Cup Milk
- 1 tsp Vanilla
- 1 3/4 Cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Reese's Peanut Butter Chips
Preheat oven to 400°F.
Mix together sugar, Crisco, egg, chocolate, milk and vanilla.
Stir in flour, baking soda, and salt.
After ingredients are complete combined add in Reese's Peanut Butter Chips and stir well.
Drop by spoonfuls on to greased cookie sheet.
Bake for 8 to 10 minutes. Cool. Serve.
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