Category Archives: Recipes

Apple Peanut Butter Oatmeal Cookies


Just trying out some new recipes for the fur babes. They love these cookies. So this week changing the fruit to apples. It’s healthy and nutritious.

Apple Peanut Butter Cookies

Apples, Peanut Butter Oatmeal cookies

INGREDIENTS

2 cups Oatmeal (soaked)

1/2” inch Water cover above oats

1 medium Green Apple

1 cup Peanut butter

2 cups All Purpose Flour

2 Tablespoon Turmeric Powder

1 teaspoon Black Pepper

1/4 to 1/2 cup Water (add slowly to thin mix batter out if needed)

DIRECTIONS

Place 2 cups oatmeal in container and cover 1/2 inch water over the top. Leave that set until almost all the water has been absorbed. About 1.5 hour

2 cups Oatmeal
1/2” inch water to cover oatmeal
1/2 “ inch or middle of the thumb of water over the oatmeal, leave soaking for 1 to 1.5 hours

Heat oven to 400 degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil

1 1/2 cup sliced apples
Slice apples into small 1/2” inch pieces

Stir / Cream the ingredients together. Make sure everything is mixed together.

Stir in 1 cup Peanut Butter
Add 1 cup Peanut Butter to the Oatmeal

Place the sliced apples in the bowl

Add 1 1/2 cups Sliced Apples

After getting those ingredients mixed time to add the flour.

Add 2 cups Flour
Add extra water as needed to thin out batter

Place the dough onto the cookie sheet and smooth out to thin layer.

Smooth out evenly

Place in oven on center rack for 30 minutes

After 30 minutes remove the pan from the oven. The sides should be slightly pulled away from the pans edge and golden brown in color.

Get the pizza cutter and cut your squares. Wait until cookies are cool to touch.

Take the pizza cutter wheel and cut into squares

You can make the size of the cookie fit your dog.

Cut into 1” to 2” inch pieces

Remove from pan after completely cool.

Cookies can be removed from the pan after completely cooled

Put into an airtight container and place in the refrigerator or freezer. I have 4 dogs and this last 3 weeks. I also just take out what I need.

Place cookies in the air tight container

You can adjust this recipe to your dogs taste or yours. I ate one and I could taste the apples and peanut butter. My dogs on the other hand could really smell their treats baking and waited by the kitchen door in utter excitement. They smell something new.

Your dogs will love them until the last cookie…

Enjoy !!!

A SHOUT OUT FOR KITTY KAT… “Meow’s Mix”


I only have dogs so I would love some feed back on the recipe.

cat treats bowlKitty Kat Meow’s

Ingredients:

  • 1 4-oz can of tuna in water
  •  1/4 cup tuna water
  •  1 egg
  • 1/4 cup cornmeal
  •  1/2 cup whole wheat or spelt flour

Instructions:

Pre-Heat Oven to 350’F

  • Lightly grease pan
  • Shred tuna fine, add egg and mix well. Add tuna water and mix well. Add cornmeal and mix till. If balls are not forming, add a small amount of water to get the balls to stick together if not sticking.
  • Spoon out ½ Teaspoon roll into a ball, Place pieces on greased baking sheet smash with fork to 1/4-inch thick
  • Bake at 350’F oven for 15-20 minutes or until light brown
  • Cool to room temperature, place in an air-tight container, and store in the refrigerator or the freezer. They will keep well in the fridge for up to 1 week and in the freezer for up to 3 months. Serve at room temperature.

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WESTERN O-RINGS


Western O-Rings egg dish
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes (onions)
  • Cook Time: 10 minutes (egg rings)
  • Total Time: 50 to 60 minutes
  • Yield: 12 servings
  • Skill Level: Beginner / Easy
  • Kitchen Appliance: Stove, Oven, knife, Slap-Chopper, Frying pan for oven use.

Onion rings with a Western Scramble in center

Ingredients

  • 12 Eggs scrambled
  • Ham
  • Green, Red and Yellow Peppers
  • 12 or more Onion Rings (medium size)
  • Butter
  • Cheese
  • Salt and Ground Pepper to taste

Directions

Cut your onion rings to 1″

Onions cut into 1” inch pieces

Cut Green, red and yellow sweet peppers into smal cubes

Lay them on paper towel to collect the liquid

Green, Red, Yellow and orange sweet peppers

Cut ham into small cubes

Cut ham into cubes

Crack 12 eggs and gently scramble in a bowl

Scramble eggs

Melt your butter in frying pan on medium heat

Place the 1″ cut onion rings in your pan

Place the onion rings on pan and heat to medium

Flip onion rings over after a few minutes, put 1 tablespoon of butter in pan and flip back up.

Turn the onion rings over and add more butter

Place a scoop of egg in center of onion ring, add ham, green, red and yellow peppers and cheese.

Add by scooping egg into ring. It will leak out. Make sure your pan is hot
Put in oven

Slide into the 400′ degree oven, bake for 5 minutes remove and add cheese. Put back in oven for 5 minutes, shake and test, if it jiggles put back in for 3 to 5 minutes, remove add salt and pepper.

Add cheese and place in oven for 5 minutes or less
Yummy 😋 Western O-Rings
Western O-Rings
#leftovers

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Making DOGGIE TREATS: Please read your ingredient labels.


Now that everyone is blindly making treats for their pets. Sadly we must check human ingredients to make sure there are not any things that will harm them.

We are not checking the ingredients that companies are using.

Please educate yourself so your dog stays alive!!!

Please, it’s just not chocolate that can harm and possible cause death. There is a long list of ingredients you need to be aware of. Some you would never think would. I was shocked myself the first time I read it.

You could be creating other injuries to their organs by using these ingredients.

  • Xylitol
  • Avocado seed, skin, leaves
  • Grapes and raisins
  • Garlic?
  • Macadamia nut
  • Chocolate
  • Cooked bones
  • Caffeine
  • Leeks and onions
  • Alcohol
  • Salt
  • Baking soda
  • Baking powder
  • Citrus oil cold pressed
  • Essential oils
  • Dairy – like whip cream in a can
  • Cat Food
  • Bacon
  • Tobacco – Cigarettes – Cigars
  • Gelatin
  • Butylated Hydroxyanisole (BHA)
  • Butylated Hydroxytoluene (BHT)
  • Ethoxyquin (“Fish Meal”)
  • Propylene Glycol
  • Food Dyes
  • Rendered Fat
  • Pam / Vegetable sprays aerosols
  • Wheat Gluten
  • Meat By-products
  • Nutmeg
  • Peaches pits
  • Mustard
  • Raw dough
Unsweetened organic applesauce

If your going to use store bought applesauce please read the ingredients. The are 3 ingredients in this brand. Apples, water and ascorbic acid. This is perfect. No unknown hard to pronounce words.

Store bought ingredients sometimes have harmful ingredients. Most times not good ingredients for your dog.

If you don’t know if it’s ok for your dog as google or the internet. “Is it ok to give my dog Xylitol”.

Sample.. usually you can ask and get an answer

Leftovers: Strawberry Short Cake Compote


Take your leftover strawberry compote and turn it into something new.

Homemade Fresh Strawberry Shortcake Compote

You’ll find just how easy it is to make your own strawberry jam without all the extra sugar and junk your body does not need.

Yes trust me when I say less sugar and no preservatives does a body good.

I had some leftover frozen strawberries from this past season. So I added the frozen strawberries to my compote and 1” inch of water above the strawberries and turn on the heat under my pan to high.

Bring to a full boil and reduce the heat to a slow simmer. It’s more about the flavors you are bringing out with the slower simmer.

At this point the house is smelling like a strawberry field at picking time. The sweet undeniable smells of hot summer days come rushing through my senses. I just want to throw open the windows and let the world have a whiff.

Once your strawberries puff up (15 to 20 minutes) you can remove the lid and smash the strawberries with a fork or potato masher. Depending on how chunky you want your jam.

Make sure you continuously stir and watch the pot as they say. Jams are hard to clean up. Plus at this point you shouldn’t be using any heat that is going to make a boil. Simmer is tiny bubbles. Just like you see in champagne.

Tiny bubbles like champagne

Continue cooking without the lid on low heat to reduce the fluid. This might take up to an hour.

Still to much fluid. Keep reducing

During this time you need to taste it for sweetness. You can add sugar or vanilla at this time if needed. Depending on how sweet your strawberry short cake compote was.

Once it is semi thick and sticks to your spoon with just a little bit of slide to it. It’s ready, you can turn the heat off and let it rest. It will continue to thicken on its own.

Strawberry jam is sticking to the spoon. Remove from heat.

Believe it or not strawberries have a natural pectin. So it will thicken all by its self.

Strawberry Jam is cooling down

Add the cooled jam to your containers.

I put all my jams in 3 ounce containers with lids and I freeze them. That way I can have fresh strawberry jam or any other flavor anytime I want.

Check out all my jam recipe’s.

Enjoy 😊

Kitty Kat Meow’s


Cats need their Sushi Too !!

Ingredients:

  • 1 4-oz can of tuna in water
  •  1/4 cup tuna water
  • 1 egg in
  • 1/4 cup cornmeal
  • 1/2 cup Flour (whole wheat or spelt flour)

Instructions:

Pre-Heat Oven to 350’F

  • Lightly grease pan
  • Shred tuna fine, add egg and mix well. Add tuna water and mix well. Add cornmeal and mix till. If balls are not forming, add a small amount of water to get the balls to stick together if not sticking.
  • Spoon out ½ Teaspoon roll into a ball, Place pieces on greased baking sheet smash with fork to 1/4-inch thick
  • Bake at 350’F oven for 15-20 minutes or until light brown
  • Cool to room temperature, place in an air-tight container, and store in the refrigerator or the freezer. They will keep well in the fridge for up to 1 week and in the freezer for up to 3 months. Serve at room temperature.

Simple Oven Fried Chicken Tenders and Fries


Super easy recipe you can have made in minutes.

Great beginner level and a healthy option to fried foods. This recipe uses 1 tablespoon of healthy olive oil.

1 tablespoon Olive Oil coat entire pan. This pan is extra large cookie sheet type.

Turn on oven to 400’ degrees Fahrenheit. If you have a confection oven use that setting.

Defrost your chicken tenders

Cut your potatoes up and place in a bowl. Drizzle 1 teaspoon olive oil, 1 teaspoon garlic, 1/8 teaspoon salt and mix well. Place on your greased pan. I use the frozen Garlic cubes.

1 egg, 1 teaspoon garlic and scramble.

Scramble and scramble with fork.

Add 1/4 of Heavy Cream and mix well.

Roll your chicken in the flour, place in the egg wash and place in bread crumbs. Place on greased pan. Your fingers will get messy. You can use chop sticks or two forks and keep your hands clean.

Place the chicken tenderloins in the flour

Place the chicken tenderloins in the egg wash and coat the chicken really good with the egg wash. Place the chicken in the bread crumbs and place on the pan.

Place chicken on pan

Place the pan on the middle rack for 20 minutes or until crispy brown. Remove from the oven.

Dish it up and add powered Parmesan cheese and salt to the fries.

Enjoy your easy oven fried chicken tenderloins and fries.

Lobster for New Years Eve


Staying home for New Years Eve. Are you wanting to try some tasty seafood to celebrate the new year.

Lobster tails are a great way to start the evening off. Easy to cook and fast. Serve it with a veggie, bread, baked potatoes and salad. All can be made ahead of time.

I boiled these and the cooking time was 4 minutes. Depending on the size time is 2 to 4 minutes. You can cook them frozen, but it is recommended to thaw. These lobsters pictured are the size of a soda can. I cooked them semi frozen for 4 minutes and they were perfectly cooked. Make sure to salt your water.

My store had frozen lobsters on sale. 2 for $5.00

Enjoy

Sloppy Joe’s


We are using spices and veggies instead of ketchup to flavor our yummy kid friendly and adult pleasing yummy homemade sloppy joes. No preservatives.

Add 1/4 of each green, red and yellow peppers 🫑 cut up into your choice of size and 1 onion. If your making this for kid’s you may want to dice the peppers and onion’s into very small pieces. I like 1” inch piece’s for adults. You can also purée in the blender for a smoother texture.

While the meat 🥩 is cooking cut up your veggies 🥗 and onions 🧅 .. Cook your meat 🥩 down and drain the grease.

Add your onion 🧅 and 🫑 peppers. Add 1 teaspoon salt.

Add 2 Teaspoons of garlic. I use 2 of the frozen 5 gram cubes. ( 1 Teaspoon each cube ). Continue cooking

Cook down until soft and onion’s are translucent.

  • 1 pound Hamburger
  • 1 teaspoon Salt
  • 1 tablespoon White Sugar
  • 1 teaspoon Celery Salt
  • 1/2 cup Brown Sugar
  • 1 tablepoon All Spice
  • 1 can Tomato Paste 6 oz
  • 1 1/2 cups Water

Adding water 1/2 cup at a time. Mix it up until all the water is gone.

Simmer for 45 minutes

You can adjust the serving size by increasing all the ingredients. This makes approximately 6 to 8 sandwiches.

Yummy ready to go

I toasted some fresh baked garlic pepper Jack cheese bread. It paired wonderfully. So buns for the kids and add cheese or a different bread for the adults.

Enjoy

Chicken Mesa Pasta


The sauce on the pasta is a medley of vegetables that are light and tasty. The chicken thigh is oven fried and smothered in a sweet, tangy and slightly spicy sauce. These two compliment each other perfectly.

The vegetable ingredients are very simple. Baby Bok Choy x 2, Celery and 1 large Onion. This recipe is for beginners and more.

Here are your spices you will use. There is a recipe at the bottom for the BBQ Sauce.

Let’s Get Cooking!!!

I will be using my Multi-Cooker.

Multi cooker

Make your chicken broth or you can buy it at the store. Place skinless, boneless chicken thighs with 1 cup of water. Cook for 45 minutes on poultry. I am making another chicken dish so I will be using fresh broth.

Remove the chicken and smaller pieces of chicken. Or pour the broth into your multi-Cooker or in large pan to accommodate all the veggies.

Wash the vegetables really good. Make sure you use the heart of the celery. It’s very sweet.

Chopped vegetables

Chop your vegetables so they can fit in cooker or your pan.

Place the vegetables in the pan

STOVE TOP or Multi-Cooker: Add spices salt, pepper, celery salt, 2 cloves garlic smashed and a splash of cumin. Stir it up really good so the spices will infuse into your vegetable with all the flavors of the spices. Close the lid and set the temp on your stove top on HIGH for 15 minutes. Turn down heat to medium for another 15 minutes or until vegetables are soft. Watch your pan so it doesn’t over heat. Remove from heat and let them cool down for 30 minutes.

Multi-Cooker

Set temperature on pressure cooker setting for SOUP for 30 minutes. Vegetables should be soft. Remove pan from cooker and let cool down for 30 minutes.
Food processor or blender

Place you veggies into food processor, 2 tablespoons butter and then a little bit of the broth about 1/2 cup. Pulse a few times and turn to on . Have the broth handy in case you need more. You want the sauce to be thick like spaghetti sauce.

Set the sauce to the side

Take 6 cups of water in a large pot bring to a boil. Add your choice of pasta and boil until aldente or to your preference.

Oven Fried Chicken
  • Heat oven to 375 degrees F’
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Place above items in a large bowl. Make sure it’s all mixed up good
  • Place the chicken in the bowl. Rub mixture into the chicken with your hands
  • Take a greased cookie sheet and place the chicken directly in the pan or place foil down first
  • Cook for 45 minutes or until crispy brown. Remove from oven and drench in the BBQ sauce and serve with pasta.

Try my special Sweet Tangy Spiced BBQ Sauce recipe

ENJOY !!!

Multi-Use Strawberry Jam


Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.

I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.

Strawberry Shortcake

INGREDIENTS

  • 1 pound Strawberry
  • 1/2 cup Sugar
  • 1/2 Teaspoon Vanilla
  • 2 Tablespoon Lemon Juice
  • Water to cover berries by 1”inch

DIRECTIONS

  • Take the tops off the strawberries and clean under water.
  • Cut strawberries up into chunks.
  • Place the strawberries in a medium sauce pan with the water.
  • Add sugar and lemon juice
  • Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
  • Continue to stir as it thickens.
  • When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
  • Add vanilla and stir really well.
  • Add to mason jar and completely cool. Put it in refrigerator.
  • Jam will thicken as it cools.

Sweet Tangy Spiced BBQ Sauce


Sweet Tangy Spiced BBQ sauce

INGREDIENTS

  • 3 cups Chicken stock
  • 1 Green, 1 Yellow and 1 Red Bell Pepper diced
  • 2 Red Chilies soaked in 1/2 cup water over night (wear gloves when you handle the chilies) remove seeds and dice chilies thinly. Add the 1/2 cup of the chilie water to the pan.
  • 1 Onion Large diced
  • 2 Tablespoon Garlic minced
  • 1 cup Dark Brown Sugar
  • 1/4 cup White Sugar
  • 3 tablespoons Vinegar
  • 2 (6 ounce cans) Tomate Paste
  • 1 Tablespoon Worshire Sauce
  • 1 Tablespoon All Spice
  • 1 Teaspoon Salt
  • 1/4 cup Honey

DIRECTIONS

  • Wash and cut up your vegetables into small pieces
  • In a Large Pot 1 tablespoon Olive Oil bring to medium heat
  • Place the vegetables and sautee on medium heat until vegetables are wilted and soft. Add the garlic for the last 5 minutes. Stir frequently and dont burn them. Approxamently 20 minutes
  • Add the chicken broth bring to a boil reduce heat to simmer
  • Add tomatae paste and stir until dissolved
  • Add vinegar, brown sugar, white sugar, worshire, all spice, salt and honey
  • Stir until all is mixed together
  • Cover pan with lid slightly crocked to let steam out.
  • Cook down until very thick
  • 2- 16 ounce wide mouth mason jars. Fill each one and leave at least 2″ from the top. Put the lid and seal on quickly so it will seal down good.
  • Let the BBQ sauce cool completely.
  • Put one in the freezer and the other you can refrigerate for up to 3 weeks.

*You can use a Slow Cooker or Multicooker with the Jam setting if you have. It’s easier and you dont have to worry bout burning it. You just use the brown/sautee setting for cooking vegatables and bring to boil.

*You can also use smaller mason jars

Thank you and Enjoy

Banana Peanut Butter Oatmeal cookies


Just what my doggies ordered. They love these cookies. It’s healthy and nutritious.

Banana, Peanut Butter Oatmeal cookies

INGREDIENTS

2 cups Oatmeal (soaked)

1/2” inch Water cover above oats

1 cup Banana

1/2 cup Peanut butter

2 cups All Purpose Flour

1 Tablespoon Olive oil

DIRECTIONS

Place 2 cups oatmeal in container and cover 1/2 inch water over the top. Leave that set until almost all the water has been absorbed. About 1.5 hour

2 cups Oatmeal
1/2” inch water to cover oatmeal
1/2 “ inch water over oatmeal soaking 1 to 1.5 hours

Heat oven to 350’ degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil

Frozen bananas to peel
Peel banana’s
Golden banana’s from my trees

Place the banana, peanut butter and oatmeal.

Stir / Cream the ingredients together. Make sure all the bananas are mixed in good. You might want to mix the bananas prior to adding to the mix.

After getting those ingredients mixed time to add the flour.

Place the dough onto the cookie sheet and smooth out to thin layer.

Place in oven on center rack for 30 minutes. take out of oven. The sides should be pulled away from pan. Get the pizza cutter and cut your squares. Turn oven off and put the pan back into the oven and let bake until cool. You can make the size of the cookie fit your dog. I have 4 dogs in various sizes. From 85 to 15 pounds. So my cookies are various sizes.

After 30 minutes remove from the oven

Cut your squares and put them back into the oven until completely cool.

Remove from oven after completely cool. Put into an airtight container and refrigerator. I have 4 dogs and this last 3 weeks. You can also freeze them and just take out what you need.

Your dogs will love them until the last cookie…

You can adjust this recipe to your dogs taste or yours. I ate one and i couldn’t taste the peanut butter. I did a second recipe with 1 1/2 cups of peanut butter. I can taste the peanut butter and my dogs could really smell their treats baking and waited by the kitchen door.

Enjoy !!!

Fresh Hamburger Meat


Fresh chopped hamburger meat from your own kitchen doesn’t get any better. You choose your choice of meat and start chopping.

Most hamburger meat is a combination of several cows. So if one of them has an infection the whole bunch that was just made is infected. This way you know this is one cow.

London broil, top sirloin or chuck roast. Your choice. Just remember to have some fat on the piece of meat. Flavonoids are in the rendered fat. Yummy

I like to cut mine up into very small chunks. I leave my meat semi thawed, it’s easier to cut.

You can also use this for your dogs. If you can afford a Little treat every now and then. Don’t cook it. Leave it raw and mix with some slightly cooked veggies.

HOMEMADE TAMALES, STEP BY STEP


RED CHILI PORK TAMALES

Red Chili Pork Tamales

Easy Step By Step Instructions

  • Prep Time: 190 minutes
  • Cook Time: 1 Hour 45 to 55 minutes
  • Total Time: 4 hours 35 minutes +
  • Yield: 24 servings +
  • Skill Level: Beginner +
  • Kitchen Appliance: Stove, Multi-Cooker, Food Processor, Blender,
Another mouth watering recipe for your Latin Food file.

My recipe is a combination of of 5 different meat filling recipes. I made them until I found one that I really liked. Now I have my wonderful creation. The masa recipe is off the back of the Tamal Mesca bag. Simple easy. The only difference is I tan and use my Lard, Manteca or Tallow warm to enhance the flavor of the masa. Instructions down below.

A tamale is a traditional Mesoamerican dish, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies, chocolate or any thing your heart desires, and both the filling and the cooking liquid may be seasoned with what ever your main ingredient is in your tamale..

If you are trying to decide what to make for a special occasion, holiday or Christmas we think you might enjoy a little spice and sweetness instead.

The secret to a good tamale is moisture. Lard and broth are key ingredients to achieve a smooth creamy flavorful masa.

There are several variations of the tamale. From breakfast, lunch, dinner or dessert. The tamale base masa is like a white bread recipe that you make your own by adding your favorite ingredients. Use your imagination and be creative.

Today we will be making:

Red Chili Pork Tamales

There are a few ways to Cook the Tamales. You can use a Pot with a wire rack to hold tamales out of water, Multi Cooker or Rice Cooker with a wire rack (45 min to 60 min) or a Crock Pot/ Slow Cooker function with wire rack (takes about 2 hours +or-). I use the “Steam” function on my Multi-Cooker by Crock-Pot for no less then 45 minutes to 80 minutes.

Prepare the Corn Husks by soaking them in a large pot with warm water. Make sure to separate each husk and clean thoroughly before you place them in the pot of warm water.

Preparing your filling is just as important as the masa. You need to pre cook your ingredients. Make sure you add enough moisture to your red chili sauce. This can be made ahead of time. I have made it when I had leftover pork and I just freeze it until I have time to make tamales.

RED CHILI PORK INGREDIENTS
  • Pork better if mixed parts like the butt, chops or loin ( fat and lean meats mixed)
  • 1/2 cup water
  • 1 can 10 oz. Enchilada sauce
  • 10 dried red chili’s chopped in blender
  • 1 Teaspoon cumin
  • 1 Tablespoon salt
  • 1 whole clove of garlic
  • 1 onion
  • 1 small bunch fresh cilantro (leaves only)
  • Rub pork with cumin and salt. Place all the ingredients in the multi cooker and stir. Select meat on the pressure cooker function. Cook until the pork is tender, approximately 90 minutes. Using slow cooker or pot on the stove method to cook your meat, at least 2- 3 hours until tender.
  • Open the multi cooker or pot and mix all ingredients together, break the meat down. Pork is broken down and shredded.
  • Place lid back on and slow cook for 2 hours.
  • After 1 hour check to make sure you have plenty of moisture if not add another cup of water and mix together.

Preparing Your Masa Its important to remember your liquid to dry ingredient ratio. It will be better if the masa is a little moist than dry.

VIDEO BELOW

Lard, Manteca or Tallow oil must be tanned to bring out the flavor. By heating the Lard, Manteca or Tallow over medium heat for approximately 15 to 20 minutes. Make sure you watch the lard closely so it does not burn or start on fire. Be very careful handling the hot oil.

As you slowly heat the melted lard up to it will start to turn colors. From a clear liquid to a golden brown. Burn point is 420 degrees so watch it closely. The scent will become more appealing, It will actually smell like a tasty piece of meat. Just remember this aroma is the flavor to your masa. So if the aroma makes your mouth water for a juicy steak, it’s ready. Let it completely cool down to luke warm before using.

Speaking of your liquids. You can use the juices from your boiled meats after removing the fat content, which can be achieved by placing the cooled broth into the refrigerator for a few hours. You can also make your own vegetable or fruit broth to be used for your other tamales.

MASA INGREDEINTS
  • 2 cups Tamal masa mix
  • 2/3 cup Lard, Manteca or Tallow
  • 1 1/3 cup Broth (beef, pork, chicken vegetable) your choice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
DIRECTIONS

Mix your dry ingredients together (maseca flour, salt and banking powder) in a separate bowl and set to the side.

Add your lukewarm Lard, Manteca or Tallow to a separate large bowl for mixing. Slowly add 1/3 of maseca to the warm oil while gently stirring so the oil doesn’t splash. Continue adding 1/3 of the dry mix until it is mixed well and it is fluffy and light in texture. Cover with damp cloth or saran wrap for 15 minutes. It’s always better to use a larger bowl

After 15 to 20 minutes your masa should be fully hydrated and ready to spread on your corn husks that have been soaking for an hour or longer in warm water.

Gather all your ingredients husks, pork, masa and (extra sauce if needed). Make sure to pre-make your ties from smaller husks that wont be used to make the tamales. No waste here.

You need to line your pan in this order, #1 water, #2 wire rack and #3 moistened corn husks or banana leaf are last. The water should be right under the rack and not cover the rack or touch the tamales. Less is best and refill when needed. You can put a quarter or spoon in the bottom of the pan so when the water gets low it will sound the alarm so you can add more water. If you need to add water during cooking make sure to pour down the side of the pan so you don’t pour any water on your tamales. Make sure you put the husks or leaf back on top of the tamales. Close the lid and reset your time to finish them.

Making the Tamale. Place a corn husk on the plate. Place1 1/2 tablespoon of masa and place baggie or saranwrap over and gently even the dough out. Remove the plastic. Place 1 1/2 tablespoon of meat filling in the center and even it out on the masa. Place one side of the husk over the edge of meat and gently pull the husk away and place the other side of the masa on the edge of other and fold the other husk across and fold the bottom up and tie off. Place it in your pot and your on the way to a delicious meal you have created.

Place the tamales in the pan until full, place moist corn husks or banana leaf over the top. Place in Multi-Cooker or Rice Cooker and set to steam for 45 to 60 minutes or until masa has cooked all the way through. Test by taking one out and see if the masa is firm and easily pulls away from the corn husk. If not put the lid back on and cook for another 15 minutes and check again. Always add only 15 minutes each time you add time. If you are using a pan on the stove you just have to add more water at different intervals and watch it.

Disfruta de tu comida… Man`gia… Enjoy… Bon Appetit

APPLE CINNAMON COFFEE CAKE


Prep Time: 20 minutes
Cook Time: 25 to 35minutes
Total Time: 55 minutes
Yield: 12 servings
Skill Level: Easy
Kitchen Appliance: Oven

Apple Cinnamon Coffee Cake

Ingredients

1/2 cup butter room temperature (1 Stick Butter or 4 ounces)
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt (you can omit if you used salted butter)
1/2 cup water
2 tablespoons powdered sugar (to sprinkle on cake before serving)

1 cup Cinnamon Apple Filling Directions

Directions

Preheat the oven to 375°F
Grease 9″ x 9 cake pan with vegetable oil and flour
Cream the butter, sugar and vanilla together in a large bowl.
Add the eggs, one at a time, beating well after each addition.
Add the water make sure it is at room temperature. Add the flour, baking powder and salt. Mix all together beating well.
Spread a layer of the batter evenly into the pan. (use 3/4 of the batter)
Spread the cinnamon apple fillings on top of the batter. Spread the left over batter on top of filling.

Bake 25 to 35 minutes. Test with tooth pick at 30 minutes
Remove from oven cool on rack for at least 30 minutes
Cut the length of cake and then cut your cake into 12 squares

Make a powder sugar glaze or lightly sprinkle powder sugar over top right before serving.

COOKING 101: ULTIMATE LOW SUGAR BANANA NUT BREAD


When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.

ULTIMATE LOW SUGAR BANANA NUT BREAD

This recipe is the best banana nut bread I have tested lately. In the past year I have made 11 banana nut bread recipes.

This recipe is so full of natural flavor without all the sugar. You can taste the hint of cinnamon and vanilla.

There is no Rancid vegetable oil in this recipe either. I am switching out all vegetable oils for animal fat rich butter, lard and what ever else I can try.

This is a very dense, but fluffy quick bread

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Prep Time: 20 to 30 minutes
Cook Time: 60 to 65 minutes
Total Time: 95 minutes
Yield: 8 servings +
Skill Level: Beginner / Easy
Kitchen Appliance: Food Processor, Mixer or by hand and Oven

Ingredients

  • 2 cups all-purpose flour or what ever flour you want to use
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1/3 cup plain sour cream
  • 2 cups mashed bananas (about 4 large ripe bananas)
  • 1 teaspoon pure vanilla extract
  • optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions

  • Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  • Grease a 9×5-inch loaf pan. Set aside.
  • Whisk or stir the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Using a mixer, whisk or a really good spoon, cream the butter and brown sugar together until smooth and creamy, about 4 minutes.
  • Add the eggs one at a time, stirring well after each addition.
  • Stir in the yogurt, mashed bananas, and vanilla extract on medium speed until combined.
  • Slowly mix the wet ingredients into the dry ingredients until no flour pockets remain.
  • Do not overmix.
  • Fold in the nuts, if using.
  • Spoon the batter into the prepared baking pan and bake for 60-65 minutes.
  • Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown.
  • A toothpick inserted in the center of the loaf will come out clean when the bread is done.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
  • Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.
  • Banana bread tastes best on day 2 after the flavors have settled together.

You can finish this recipe off with butter, cream cheese frosting or Ice Cream.

Bon Appetit` ENJOY!!!

Danish Pastry Filled with Jams


Prep Time:  50 minutes
Cook Time: 16 to 18 minutes
Total Time: 3 + hours
Yield: 24 to 36 servings
Skill Level: Advanced Beginner
Kitchen Appliance: Oven, Bread Machine or Stand Mixer

danish-pastry

DANISH PASTRIES

Ingredients

Dough

2 cups (454g) unsalted butter, at cool room temperature
5 1/2 cups (659g) Unbleached All-Purpose Flour
1/3 cup (67g) granulated sugar
4 teaspoons instant yeast
2 1/2 teaspoons salt, if you use salted butter, reduce this to 1 1/2 teaspoons salt
1/2 to 1 teaspoon ground cardamom, optional; for traditional flavor
1 teaspoon vanilla
1 cup (227g) cold milk
1/3 to 1/2 cup (76g to 113g) lukewarm water*
2 large eggs
*Use the greater amount in winter, or in a dry climate; the lesser amount in summer, or when it’s humid out.

Cheese filling

1/2 cup (113g) cream cheese
1/2 cup (113g) cottage cheese or ricotta cheese
3 tablespoons (35g) granulated sugar
1 large egg
1/4 teaspoon salt

Fruit filling

about 1 to 1 1/4 cups (298g to 369g) jam, preserves, or canned fruit pie filling

Cinnamon Sugar Nut Filling

About 1 stick butter, 3 tablespoons cinnamon, and 1/2 cup Sugar. blend together

Egg Wash

1 large egg white, beaten lightly with 1 tablespoon cold water

Glaze

1 1/2 cups (170g) confectioners’ sugar or glazing sugar
2 to 2 1/2 tablespoons (28g to 35g) water or milk, enough to make a “drizzlable” glaze
pinch of salt

crushed nuts, optional; to garnish

Instructions

Begin by cutting 1/4″ butter off the end of each of the 4 sticks in the pound; you’ll have about 2 tablespoons butter. Set them (and the remaining butter) aside. You’ll be using the 2 tablespoons butter immediately, but won’t need the remaining butter until after you’ve made the dough.
In a large bowl, whisk together the flour, sugar, yeast, salt, and cardamom. Add the 2 tablespoons cold butter, working it in with your fingers until no large lumps remain. This step coats the flour a bit with fat, making the pastry a tiny bit more tender.
Add the vanilla, milk, water, and eggs. Mix and knead to make a cohesive, but quite sticky dough. This is easily done in a bread machine set on the dough cycle; or in a mixer. If you use a mixer, the dough won’t completely clean the bowl; it’ll probably leave a narrow ring around the side, and stick at the bottom.
Scrape the dough into a ball, and transfer it to a floured work surface. Cover it with plastic wrap, and let it rest for 10 minutes while you prepare the butter.

Cut each stick of butter in half lengthwise, to make 8 long rectangles. On a piece of floured parchment or plastic wrap, line up 4 of the butter pieces side by side, to form a rectangle. Sprinkle lightly with flour, and cover with another piece of parchment or plastic wrap.
Gently pound and roll the butter until it’s about 6″ x 9″. The pieces may or may not meld together. If they do, great, they’ll be easier to work with. If not, though, that’s OK; don’t stress about it.
Repeat with the remaining 4 pieces of butter. You should now have two butter rectangles, about 6″ x 9″ each.

Roll the dough into a rectangle about 12″ wide and 24″ long. Don’t worry about being ultra-precise; this is just a guide, though you should try to get fairly close.
Place one of the butter pieces onto the center third of the dough. Fold one side over the butter to cover it. Place the other butter piece atop the folded-over dough, and fold the remaining dough up over it.

You now have a rectangular “packet” of dough-enclosed butter. Pinch the open ends and side closed as best you can.

Turn the dough 90°, so a 12″ side is closest to you.

Roll the dough into a 10″ x 24″ rectangle (approximately). Fold each side into the center; then fold one side over the other to make a rectangular packet about 6″ x 10″.Dust the surface of the dough with flour, wrap it in plastic wrap, and chill in the refrigerator for about 20 minutes.

Remove the dough from the fridge, and again roll it into a rectangle about 10″ x 24″. Fold it into a packet as you did in the last step ; it’ll be about 7″ x 12″.

Roll one final time, fold into a packet, and flour the dough lightly. Wrap loosely (but completely) in plastic, and chill it for 2 hours, or up to 16 hours; we prefer the longer refrigeration, as it gives the dough a chance to relax and rise.

Before shaping the pastries, select your filling(s). We like to use a variety. Either of the filling suggestions in this recipe make enough to fill all the pastries; so if you want to mix and match, make a half-recipe of the cheese filling, and use only half the amount of fruit filling called for.
To make the cheese filling, combine all of the ingredients, stirring until smooth. For the smoothest filling, process in a food processor.
When you’re ready to make pastries, remove the dough from the refrigerator, unwrap it, and cut off one-third.

You’ll work with this piece first; return the remainder to the fridge.
Divide the dough into 12 pieces. Roll each into a smooth ball, then flatten the balls into 3″ to 3 1/2″ rounds, making the center thinner than the edges. You want to build up a slight wall of dough all around the circumference; this will help hold the filling. Place the rounds on a parchment-lined or lightly greased baking sheet.
Working with one-half of the remaining dough at a time, repeat the process; you’ll finish with three baking sheets, each with 12 dough rounds.

Cover the Danish lightly with greased plastic wrap, and let them rise for about 1 hour; they’ll become slightly puffy. Towards the end of the rising time, preheat the oven to 400°F.

Use your fingers to press the centers of the dough rounds as flat as possible, leaving the “sidewalls” puffed. Spoon a slightly heaping measuring teaspoon of filling into the well of each round.
Brush the exposed edges of pastry with the egg/water topping; this will create a satiny, golden crust.
Bake the pastries for 15 to 18 minutes, until they’re golden brown. Remove them from the oven, and transfer to a rack. Glaze and serve immediately; or wait until they cool, then glaze.

To make the glaze, here it is:
1 1/2 cups confectioners’ sugar or glazing sugar
2 to 2 1/2 tablespoons water or milk, enough to make a “drizzlable” glaze
pinch of salt
Whisk everything together. Drizzle over the pastries.
Drizzle the glaze atop the pastries. Sprinkle with crushed nuts, if desired.

SUBTITUTIONS

YEAST… Yes you can substitute them for each other: Active dry yeast and instant yeast can generally be used interchangeably, one-for-one (although active dry yeast may be slower to rise). So if a recipe calls for instant yeast and active dry yeast is used instead, you may want to consider adding an extra 10 to 15 minutes for the rise time.
Yes you can use salted butter instead of unsalted. If you choose to use salted butter, cut back the salt in the following recipe to 1 1/2 teaspoons.

You may want to know why?

Why all the rolling and folding? That’s what gives Danish pastry its flaky layers. Each time you roll, fold, and roll again, you’re creating more and thinner layers of butter — 128 layers, if you do the four “turns” indicated in the directions.
Why unsalted Butter? Because salt is sometimes used by unscrupulous butter manufacturers (though not our friends at Cabot or Land O’Lakes, certainly) to mask “off” flavors. So salted butter can have a longer sell-by date, and can stay in the refrigerator case at the supermarket longer than unsalted. We prefer our butter as fresh as possible. Also, using unsalted butter allows you to add as much (or little) salt as you need.

 

 

Dried Apricot Jam Low Sugar


apricot jam

Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 20 servings +
Skill Level: Super Easy
Kitchen Appliance: Stove, Blender or Food Processor

 

Made with dried apricots, low sugar and no pectin!!!

 

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Apricot Jam

INGREDIENTS

  • 2 cups Apricots (Dried)
  • 2 cups Water
  • 1/2 cup Sugar

DIRECTIONS

  • Place the apricots and water in a small sauce pan
  • Bring to boil
  • Reduce heat to medium, cook for 30 minutes
  • Add sugar and cook for 20 more minutes on low.
  • Remove from heat let cool for 10 minutes
  • Put mixture in blender or food processor. Blend until smooth.
  • Place in containers and refrigerate.
  • Will last for 7 to 10 days in refrigerator. You can freeze smaller portions and remove as needed.

Look for the Apricot cake recipe

 

DROP BISCUITS made with water


drop biscuits made with water

Prep Time: 15 minutes
Cook Time: 10 – 15 minutes
Total Time: 25 – 30 minutes
Yield: 12 to 24 servings
Skill Level: Easy
Kitchen Appliance: Oven

INGREDIENTS

  • 2 cups Flour
  • 1/2 teaspoon Salt
  • 2 1/2 teaspoons Baking Powder
  • 1 stick butter (8 tablespoons, 4 oz or 1/2 cup)
  • 1 tablespoon Sugar
  • 1 1/4 cup Water

DIRECTIONS

Preheat oven to 450 degrees F (230 degrees C). Confection Oven lower temp by 20 degrees.
In a large bowl, combine flour, baking powder, sugar and salt.

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Cut the butter into cubes and start cutting the butter into the flour mixture with a fork. Smash the butter and flour until small pieces start to make a crumble.
Stir in water, just until moistened.
Drop batter on a lightly greased cookie sheet by the tablespoon.
Bake in preheated oven until golden on the edges, about 10 to 15 minutes. Serve warm

You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.

Bon Appetit… ENJOY

 

bacon
SCRATCH AND SNIFF BACON PATCH. DIET OR CRAVING TO BE A VEGAN….

 

LEFTOVERS: Turkey and Cheese Quesadilla


Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 1 serving
Skill Level: Easy
Kitchen Appliance: Stove

Simple Easy wholesome meal or snack for the kiddos.

  • 2 Tortillas
  • Butter
  • Cheese
  • Left Over Turkey shredded into small pieces
  • Sour Cream
  • Salsa or Pico De Gallo
Turkey and Cheese Quesadilla
  • Butter one side of the tortilla and place it buttered side down in the skillet
  • Place the cheese on then the shredded turkey
  • Butter the other tortilla and place it buttered side up
  • Place skillet on medium heat and cook until golden brown. Flip over and cook once again till golden brown.

Mix some sour cream and salsa or pico de gallo together for a great dipping sauce

Left-Over Turkey In A Pot


Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 6 servings +
Skill Level: Easy
Kitchen Appliance: Multi – Cooker or slow cooker

Leftover Turkey In A Pot with Tortellini Pasta.

Famous Left Over Turkey In A Pot

This is a wonderful recipe for all that left-over turkey. Turn it into something warm for a cold rainy day. Throw everything into the Crock-Pot or Multi-Cooker and go about your day. You can have this on a Baked Potato, Pasta or Rice.

Bake some fresh rolls to go with this delicious meal. Spice it up and add some minced serrano pepper (Deseeded). Make sure you wear gloves when handling the peppers. The more seeds from the pepper you add the hotter the dish.

INGREDIENTS

  • 1 3/4 cup Turkey Brooth made with the turkey carcass. If not use a large can or box of chicken broth
  • 3 1/2 tablespoons tomato paste
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 clove garlic, minced
  • 3 cups sliced carrots
  • 2 cups green beans french sliced
  • 2 cups thinly sliced celery
  • 2 cups diced onion
  • 2 cups fresh sliced mushrooms
  • 4 cups boneless Turkey

Directions

  • In the pot, combine the broth, tomato paste, ground black pepper, oregano, salt, garlic. Mix well and then add the veggies.
  • Mix in the mushrooms
  • Add turkey and mix together
  • Cover and set the correct temperature for the multi cooker – slow cooker Approximately 3 hours or multi-cooker 45 minutes using the pressure cooker mode.
  • Come back when finished and enjoy it.

RAISIN ROLL-UP


Raisin Roll Up… Only 2 tablespoons of sugar

Plump juicy raisins and walnuts rolled up with cinnamon and only 2 tablespoons of sugar.

Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 8 servings +
Skill Level: Easy
Kitchen Appliance: Bread Machine, Food Processor, pastry brush

You can also make a paste with the raisins and walnuts. It becomes a very smooth buttery experience for the thinner pastry dough.

Dough Ingredients

  • 1 cup Water
  • 3/8 cup Milk (Whole)
  • 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
  • 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
  • 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
  • 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
  • 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Click here for Complete DOUGH RECIPE

While your bread machine makes the dough get all your other ingredients together.

Soak the cup of raisins in 1/4 cup of warm water for at least 45 minutes. I just let them soak until my dough is ready. Drain and set aside. If you are using the raisin paste its better to make the paste a day ahead. Remove from refrigerator at least 2 hours prior. Must be at room temperature.

Click Here For Complete Raisin Paste Recipe

Directions

  • Preheat oven 375’F
  • Roll out your dough to the desired thickness depending on the type of dough.
  • Melt the butter and brush on dough with pastry brush or spoon it on.
  • Put on the raisins
  • Sprinkle the 2 Tablespoons of Sugar
  • Sprinkle 2 tablespoons Cinnamon
  • Add the finely chopped Walnuts
  • Start rolling the dough into a loaf
  • Close the ends by folding the edges.
  • You can leave it long, make a U or make a circle.
  • Place in 375’F for 20 minutes. Knock on top of loaf, it should sound a little hallow, if not cook for another 5 to 10 minutes. Just don’t burn it.
  • Let it cool for 20 minutes, cut into 8 sections.

This recipe is chocked full of raisins, walnuts, cinnamon and butter.

Just the right pastry without all the sugar.

RAISIN PASTE


Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 – 30 minutes
Yield: 1 servings +
Skill Level: Easy
Kitchen Appliance: Food Processor, Stove, sauce pan and spatula

Raisin paste is always a good match for thinner dough, thumbprint cookies or cinnamon rolls if the dough is thinly rolled and its more of a delicate pastry. The raisin paste is great for Filo, buttery, croissant Doughs.

Ingredients

  • 1 Cup Raisins
  • 1/4 to 2/3 cup Water (enough to cover raisins)
  • 1/2 stick Butter
  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon

Directions

  • Add the Raisins and water into the saucepan and place on stove
  • Bring to a boil and turn down fire.
  • Simmer for 10 minutes
  • Remove from heat and add the butter, cinnamon and sugar.
  • Stir until the sugar dissolves
  • Use you spatula to remove everything and place into the food processor.
  • Make sure it processes to a smooth texture.
  • Take your spatula and remove all the paste into a container with a lid.
  • Set in refrigerator until ready to use.

Its better to make the paste a day ahead or even a few days. Remove from refrigerator at least 2 hours prior to use. Must be at room temperature so it spreads evenly like butter. This is awesome on toast in the morning.

A Birthday, Marmalade and Cookies — mybeautfulthings


It seems appropriate that today, my Dear Dad’s birthday, I have spent much of the day making marmalade. Dad was the marmalade maker in our house and I used to help him when I was quite young. The smell of the oranges boiling is so evocative of lovely times. I spent the rest of the […]

A Birthday, Marmalade and Cookies — mybeautfulthings

Homemade Apple pie


Prep Time: 20 minutes
  • Yield: 2 Pie Crusts
I am using some left over Apple Cinnamon filling from the empanadas that I made for Christmas breakfast. I had made a large batch of Apple Cinnamon Filling and put 2 big tubs in the freezer for later. Enough for 2 deep dish pies. Butter Pastry Crust for Sweet and Savory Pies (2 crusts) Ingredients 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water
See the full recipe Apple Cinnamon Filling Directions

Butter and Shortening Pie Crust


Prep Time: 60 minutes
Yield: 1 pie crust 9″ or 10″ inch
Skill Level: Easy beginner
Kitchen Appliance: Food Processor

Best Pie Crust buttery flakey

This pie crust can be used for sweet or savory pies. Its light and flakey.

Butter and Shortening Crust

Ingredients for one double-crust 9 inch or 10 inch pie:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water

Make the dough: Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.

Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it’s ready.

If the dough doesn’t hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Form disks: Remove dough from machine and place in a mound on a clean surface.

Divide the dough into 2 balls and flatten each into 4 inch wide disks.

Do not over-knead the dough!

Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

Roll out the dough: After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out.

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.

Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.

You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

Place into pie dish: When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

Trim edges: If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Make vents in top: Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.

Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Egg Wash

A lovely coating for a pie can be achieved with a simple egg wash.

  • 1 Tbsp heavy cream, half and half, or milk
  • 1 large egg yolk

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

APPLE CINNAMON EMPANADAS BAKED


  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 100 minutes
  • Yield: 20 servings +

Yummy Sweet Empanadas filled with apples and cinnamon. Great to make for party appetizers or regular snack size for ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. Bring covered pot to a boil and turn to medium heat. Simmer for 5 minutes while stirring frequently or until apples are al dente soft. Still Firm
  5. Remove from heat and let cool. At least 2 hours, better if over night.
  6. You can make this a few days ahead and refrigerator. Great to prepare and freeze or can it.

Pie Crust

  • You can buy already made pie crust dough in your stores refrigerated section by the cookie dough if you need it quickly.
  • I prefer the HOMEMADE DOUGH listed below.

Ingredients:

Dough only makes 1 dozen handy snack size and 20 small appetizer size

  • 3 cups (375 g) all-purpose flour
  • 1/2 teaspoon (2 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 3/4 cups (185 ml) cold unsalted butter, cubed
  • 1 egg
  • 6-8 tablespoons (90-120 ml) cold water
  • Place all you ingredients in the food processor, bread maker or in a bowl and mix till dough is completely mixed.
  • Roll dough till 1/8″ thickness. Use Large Cookie, Biscuit cutter, coffee cup for appetizer size or medium sized cereal bowl to make large hand size. Lay on cookie sheet separated with plastic wrap and leave in refrigerator for 30 minutes or until firm
  • (This dough can be made up to 2 days ahead of time, just refrigerate or freeze the circles with wax paper in between.)

Fill Dough

  • Remove your dough from refrigerator
  • Fill circles with desired filling
  • Brush edges with water, fold over in half. Press edges together and crimp with fork. This ensures that the filling will stay inside.
  • Refrigerate them before baking or frying, especially if you’re making more than a dozen. Refrigerate for at least 20 minutes.

Baking Instructions

  • Preheat oven to 400 F
  • Remove from refrigerator
  • Arrange on a baking sheet lined with parchment paper or a really good non stick pan. Brush tops with egg wash, olive oil or butter if desired.
  • Bake small appetizer empanadas for 15-18 minutes or until golden brown; larger empanadas for 18-25 minutes or until golden.
  • Watch closely so they don’t burn.
  • Convection oven may be lowered to 375 F

Bon Appetit… Enjoy

EGG WASH


Prep Time: 5 minutes
Yield: 2 o 6 pie crust tops
Skill Level: Easy Beginner
Kitchen Appliance: Manual Fork

Add egg wash or you get dull pastries like this

Image on left with egg wash, on the right no egg wash.

Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. Consumers expect a certain appearance on the outside of baked goods, such as color or finish. Food color overall is an indicator of quality, including the color of finished baked products. The proper coating or finish not only aids with appearance but can also help extend shelf life by sealing in moisture.

Slightly beaten liquid egg products can serve as a coating or glaze on baked goods, with different variations of the egg mixture according to the desired appearance and texture of the final product. A baker might select either egg yolk, egg white or whole eggs for varying results.

The white is the primary source of proteins in an egg. When whites alone are used as a coating the proteins coagulate and draw moisture from the product, with eventually evaporates, resulting in a crisp surface. An egg wash can also give the baked product a finished, slightly glossy look. Protein browns when exposed to heat, so the addition of an egg wash helps give baked goods a bronzed sheen, in addition to the gloss.

Slightly beaten yolk or eggs, brushed onto surface of unbaked good helps prevent crust from drying out and lends a glossy look. Added at a certain stage in the baking process, the egg wash can help prevent overbrowning. However in order to seal in moisture, yolks must be used in the egg wash.

An egg wash application is common not just for bread, but also different types of pastries or pies, to promote browning, create a glossy shine or both. A variety of other ingredients added in different proportions to the selected egg product (whole egg, egg white or egg yolk), will supply different levels of browning, shine and even texture to the crust surface

INGREDIENTS

  • 1 Tbsp heavy cream, half and half, milk or water
  • 1 large egg yolk or egg white

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

Prune paste


Time: 20 Minutes Skill Level: Easy Suggested age: 6 months and up

Ingredients:

  • 1 cup prunes
  • 2/3 Cups Water

Combine prunes and 2/3 cup water in a small saucepan and bring to a boil. Lower heat to medium-low, cover and simmer until very soft, about 10 minutes.  

Carefully transfer prune mixture to a food processor and purée until smooth.  

The purée will keep refrigerated in an airtight container for up to 3 days or in the freezer for up to 3 months.  

Nutritional Info:
  • Serving: about 1/4 cup
  • 110 calories
  • 5mg sodium
  • 26g carbohydrates
  • 2g dietary fiber
  • 13g sugar
  • 1g protein.

APPLE CINNAMON FILLING


  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 20 servings +
  • Skill Level: Easy
  • Kitchen Appliance: Oven, Peeler, Knife

Yummy Sweet apples and cinnamon. Great for making pies, party appetizers or handy snack size for Apple pie ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. At this point if you are baking a pie just add the apple mixture into the pie shell and cover with top crust, pinch, make your slits and bake. Continue for empanada or small tarts that only bake for 10 to 20 minutes only.
  5. Bring covered pot to a boil and turn to medium heat. Simmer for 10 minutes while stirring frequently or until apples are al dente soft. Still Firm
  6. Remove from heat and let cool. At least 2 hours, better if over night.
  7. You can make this a few days ahead and refrigerator. Great to prepare and can it. You can also freeze the cooked mixture.

Bon Appetit… Enjoy

Butter Pie Crust Recipe

BEST PIE CRUST (Butter)


  • Prep Time: 30 – 45 minutes
  • Yield: 2 pie crusts
  • Skill Level: Easy Beginner
  • Kitchen Appliance: Food Processor
Best Pie Crust buttery flakey

Buttery Pie Crust

This pie crust can be used for sweet or savory pies. Its light and flakey.

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 tablespoons ice water

Mix flour, sugar, and salt: Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

Add butter, half at a time, pulsing several times after each addition: Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Slowly add ice water: Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

Make two dough disks: Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks.

If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

4 Remove dough from refrigerator and let sit for a few minutes: Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

5 Roll out dough, place in pie dish: Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Preheat oven to: See chart below

6 Add filling to the pie.

7 Roll out second disk, place on top of filling: Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.

Flute edges using thumb and forefinger or press with a fork.

Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape. You can be creative and cut small slit designs such as leaves or stars from a couple of spots or a circle.

When you are all finished make sure you always egg wash the top crust. Gives it a nice sheen and golden brown to the pies.

BAKING

Baking instructions for different types of fillings is very important. It can range depending on the type, depth of the pie, is it single or double crust? You will have to look up the directions for each one.

  • Fruit Pies 425F 45-55 minutes
  • Savory Pies 375F – 400F 25 – 40 minutes (Meat, Poultry, Cheese Pies)

Authentic Bolillos (Mexican Bread Rolls for Tortas)


  • LEVEL: Easy
  • READY IN: 2hrs 30mins
  • YIELD: 10 rolls
  • UNITS: US

INGREDIENTS

  • 2 cups warm water (about 105 degrees)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 14 teaspoons instant yeast
  • 4 -6 cups unbleached white flour
  • 1 egg white, whisked

DIRECTIONS

  • Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
  • Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn’t stick to the bowl.
  • The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
  • Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
  • Form the dough into a ball and place the dough in a greased bowl.
  • Cover the dough with a towel or cloth and leave in a warm place for about an hour.
  • Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
  • Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
  • Cover and let rise again for about 30 minutes.
  • Preheat oven to 375 degrees and brush each dough ball with egg whites.
  • Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
  • They may also be wrapped well and frozen for later use. It’s better to bake the rolls as needed to keep the freshness.

AUTHENTIC MEXICAN TORTAS

Enjoy!!! Bon Appetit

AUTHENTIC MEXICAN TORTAS


Authentic Mexican Torta (Sandwich made with Bread).

Let’s start at the ground level. I like the “Bread” to be light and a bit airy. I make my own bread for my tortas. Some people like a texture more towards a French rolls consistency. Which ever way you prefer they will come out perfect every time. I will include the Mexican Bolillos dough recipe below.

There are many choices hot or cold, meat and veggies to put on to your Torta. I have listed a few different ways to make an authentic Mexican torta.

  • Carnitas (Slow Roasted Pork): Shredded Pork,
  • Carne Asada Beef
  • Arrachera Beef (Skirt Steak BBQ)
  • Slow Cooked Shredded Beef
  • Chicken Shredded
  • Fried Chicken Pieces
  • Ham and Cheese
  • Batter Fried Fish and Shrimp
  • All Veggies for the Vegetarian
  • The following ingredients are usually served as condiments for the Tortas. Frijoles (Beans), Avocado, Tomato, Onion, Lettuce, Jalapenos, Cilantro, Lime juice, Mayonnaise, Green Chili Sauce, Sour Cream, Pico De Gallo, Salsa, Tapatio Hot Sauce.
  • Breakfast Torta: Scrambled Egg, Cheese and Bacon, Sausage or Ham and veggies.

The Bread… You can buy some rolls from a Mexican bakery in you area. Or if you are like me, I Love to bake my own. Here’s the recipe I use.

Authentic Bolillos RECIPE

DIRECTIONS

  • Slice the roll in half and lightly spread some butter on each half. Toast on a griddle or pan until lightly brown. You can broil if more convient.
  • Spread a light coat of Mayonnaise
  • Spread your beans (frijoles)
  • Avocado
  • Green chili sauce
  • Meat, veggies or eggs
  • Sour Cream
  • Hot Sauce (Tapatio)
  • And What Ever Else

Enjoy!!! Bon Appetit

Torta De Cielo (Mexican Almond Cake)


BY: Hungry Couple

Description

A traditional Mexican cake. Tasty almond flavor. Great for any occasion.

  • Experience Level: Easy to Moderate
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Serves: 8

Ingredients

  • 1-¼ cup Almonds
  • 13 Tablespoons Unsalted Butter
  • 1 cup Sugar
  • 3 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • ½ teaspoons Salt
  • 1 teaspoon Baking Powder
  • ½ cups All-purpose Flour
  • ¼ cups Confectioners Sugar, For Dusting

Preparation

Line the bottom of a 9″ cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.

Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.

Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs and extracts. Set aside.

In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.

Bake in a preheated 350 F oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners’ sugar and serve.

Try serving a scoop of Mocha or Chocolate Fudge ice cream along side a slice of Torta De Cielo.

Enjoy!!! Bon Appetit

Prune Pastry by Cooking is Therapy


Prune Danish

BY: Cooking Is Therapy

Check the website for complete recipe and pictures.

      At one time I had the good fortune to live near a remarkable Jewish Bakery. They created the most eye catching flavorful desserts I had ever seen or tasted. When I moved out of the area and realized I no longer had access to some of my favorites; I decided it was time to start creating my own.       One of these fabulous treats was Prune Danish. Now many people just are not into prunes always seeing them as simply a source of fiber for regularity. However, their flavor complements the flaky pastry crust that surrounds them. Prunes are NOT just for fiber any more!      And so let me entice you to try making what you see above and enjoying the aroma and flavor of your own freshly baked Prune Danish!
      Below are two versions you may follow. The Puff Pastry and Lekvar Prune Butter are what yielded the photo above. BUT you can also create your own prune filling and use a softer pastry as will be detailed in what follows. Mix, match and try what you will as they will still taste great.
 Let us begin with the Puff pastry:
2 1/2 sticks cold unsalted butter
1/2 cup cold tap (or bottled) water
1 tsp salt
2 cups all purpose flour
1/2 tsp vanilla
1/8 tsp Cardamom (ground)

Measure the water, add the salt and vanilla, stir to dissolve and set aside.
Cut up butter into small size chunks ( I cut 1/2 inch pats then split those into four)
Place flour and cardamom into bowl of food processor with METAL blade (not dough blade)
Add about 1/2 stick’s worth of the cut up butter and pulse 12 times for one second each
Add remaining butter and long pulse twice to incorporate (5 seconds each)
Add water and pulse three or four times until dough forms a rough ball.
Flour your work surface (I use a large wooden pastry board) and scrape dough out of processor onto the floured surface. 
Shape dough into a rough rectangle and place between two LARGE sheets of plastic wrap (OR you could use waxed paper).
Roll dough into a 12X18 inch rectangle
Peel away top plastic then invert dough onto floured work surface 
Peel away second plastic then fold dough in thirds on the width so as to end up with a 6X18 inch rectangle. Fold one side in then the other overlapping.
Roll up dough from a six inch side making sure the end is on the bottom.
Press dough into a a square, wrap in plastic and refrigerate one hour.

Pastry number two is a softer one:

1 8oz. brick of cream cheese
3 sticks of butter (salted)
3 cups all purpose flour
1/8 tsp cardamom
1 tsp vanilla

Place 3 cups flour and 1/8 tsp cardamom into food processor with metal blade
Cut up butter into smaller chunks (cut 1/2 inch pats then cut each into 4)
Cut up Cream cheese into rough chunks as well
Add butter to processor and pulse until four and butter combine roughly
Add cream cheese and vanilla and pulse until the dough comes together
CAREFULLY remove from processor and work with your hands into a ball
Place in a bowl and cover with plastic wrap then into the fridge for one hour.

Those are the two dough options. Both taste good.

As to the prune filling – well I really like the Simon Fischer Lekvar Prune Butter in the18oz jar. I have bought it on Amazon. It is Natural and tastes really good. I have even spread it on English muffins for breakfast. They sell the jars as a pack of 6 which is okay as they will last you a while. They also sell 17oz in a pack of 3 but you pay shipping so the six pack is a better value. Try this stuff it is REALLY good. I used to use the Solo Prune Filling in the can until my grocery store stopped carrying it. Now I realize they did me a favor as that one was nowhere near as good as Simon Fischer.

IF you feel REALLY ambitious and would rather make your own prune filling then here goes MY version.

2 cups pitted prunes
1/2 cup dark raisins
1 cup Brandy (or if you do not like using alcohol use boiling water)
3/4 cup mild honey
1/8 tsp salt
1 tsp grated Orange Peel (fresh grated or from the jar)
   (I use a Microplane to get very fine fresh orange and lemon peels. If you do not have one GET one – they are wonderful.)

Put prunes and raisins into a container or bowl and pour on brandy (or boiling water). Stir well and cover with container lid or plastic wrap. (Brandy gives a great flavor and the alcohol will cook out anyway).
Allow fruit to soak overnight 
Place softened fruit into food processor with metal blade
Add peel and salt and pulse three or four times
Add honey and run processor until well mixed and smooth
Do not worry if mixture seems thin as you are going to refrigerate this overnight and it will firm up at that time. 

Notice I do NOT cook the prunes as do many recipes. I do not like the taste or texture. The alcohol in the Brandy really plumps and tenderizes the fruit. Boiling water will do okay but not as good as Brandy!

NOW whichever dough you have made you will cut into four equal parts. That is if you like your    Danish LARGE with lots of filling – as I DO! If you want smaller ones then by all means divide further. The techniques are the same regardless so YOU decide.

For the Puff Pastry roll each part of dough on Floured surface until you have a 6″X6″ square.
     (That is for the four LARGE size as shown above)
For the soft pastry instead of flour you will coat your work surface with a mixture of 1 cup  confectioners sugar and 1 cu granulated sugar. Mix them up together and use like flour on work surface to roll out dough.

Puff Pastry:

For the two front danish in the photo which are the standard looking type, look at the 6X6 square from one point so you see what is like a diamond shape. I use a Tablespoon and a teaspoon to load the filling down the center of the diamond leaving an inch at either “tip”. I use quite a bit of prune in each because I like it that way and the bakery I once frequented did the same.
NOW you will fold the two SIDE tips inwards so they overlap over the prune filling (just like you see in the photo above.) Also curl up the other two end points making a sort of ridge which will help keep any filling from running out. This is for the standard look.
Use a large flat spatula to lift the danish from the work surface on to your baking sheet.
 I use a standard cookie sheet which is lined with a Silpat. You can buy Silpat (or silicone) liners on Amazon OR when they have them Costco sells a set for a LOT cheaper. I always have TWO silpat    lined cookie sheets for when I make cookies.

The other fancier danish starts out the same with the square but now you look at it AS a square and load the filling down the center leaving an inch at either end. 
Next you will use a sharp knife to slice the dough into strips coming no closer to the filling than a half inch.
Like a lattice you will fold first one “flap” then its opposing over the filling so they overlap.
Just look at the picture above and you can see what I am trying to describe. I like the look of these for some reason.    

Check out these great recipes by Cooking is Therapy

Soft Pastry:

 Use the “square/diamond” instructions above only coat your surface with the mix of    confectioners and granulated sugars. I would NOT try the overlapping strips with this softer dough. You might end up with a mess.
In both cases place cookie sheet with pastries into the fridge while the oven preheats to 350.
 Before placing in oven either spray top surface of pastries LIGHTLY with PAM (and please use the original as it has the best taste) OR separate out an egg white and whip it up with a whisk until it is more liquid. Brush this on the tops of the pastries if you wish. I prefer the PAM as I do not like the added egg taste. 
Start out setting your timer at fifteen minutes and then check every five minutes after that until  pastry is golden brown as above. 
DO NOT leave and do NOT forget to check. Every oven is different and there is no way to be exact with timing. Just go by smell and sight to judge when these are done. 

Remove from oven leave ten minutes then transfer to cooling racks. Enjoy!

So there it is, another great recipe for the use of healthy prunes.

Enjoy!!! Bon Appetit

Prunetastic Feeling


BY: Orgnat Life

Prunes… The Amazing Health Food

Learn about the health benefits of prunes, especially women. It’s to your advantage.

How can you just have 2… Irresistible and Good For You.

Forget the stigma about prunes. They are Yummy Plump dried plums to snack on or to make jams and syrups. We know how to use prunes in recipes! So, we’ve added a couple of our most frequently used recipes.

Nature’s sweet nutritional goodness. Prunes offer fiber, with only 100 calories per serving. On a diet? Prunes help to keep your tummy feeling full for longer.

VACATIION BIG ISLAND OF HAWAII FOR ONLY $39 a NIGHT

What are the health benefits of prunes?
  • Prunes can contribute to good health in so many ways! In fact, adding a serving (1/4 cup or 40 grams) of prunes is a healthy part of a balanced daily diet.
  • Prunes and Plums may have a fantastic way of protecting the heart. They have been studied for the potential to reduce blood pressure and cholesterol levels. Which as you know are major risk factors for heart disease.
  • Prunes are low on the glycemic index at just 291 which means they raise the glucose (sugar) levels in your blood slowly, to help avoid spikes in your blood sugar levels and keep your appetite at bay.
  • Prunes contain the mineral boron, which can aid in bone health and help with osteoporosis 2.
  • Prunes contain potassium, an important mineral that ensures proper functioning of the heart and nerve responses throughout the body.
  • Prunes contain vitamin A, which is essential for healthy vision.
  • Prunes contain manganese, iron, and plant phenolics, which may help protect the cell membranes from free radical damage.
  • Prunes are a good source of both soluble and insoluble fiber. Plus, they are a trusted way to support the digestive tract.
  • Numerous studies show that prunes support bone health in postmenopausal women. Prunes contain micronutrients including potassium – a mineral associated with a decreased risk of bone loss and osteoporosis. Prunes also contain magnesium, which is important for bone structure, and vitamin K, which plays an important role in bone mineralization. Additionally, prunes are filled with plant-based compounds called polyphenols, which promote bone health by reducing bone mineral loss.
  • GLUTEN FREE
  • NO ADDED SUGAR
  • Great Snack for Dieters and Diabetics

There are several brands to choose from….. Sun Maid, SUNSWEET, Mariani and most store brands are very good also.

Enjoy… Bon Appetite

HAPPY HOLIDAY COOKIE RECIPE’S – Ginger Bread Cookie Cut Outs


Ginger Bread Cookie Cut Outs

Recipe By: Christy Thelan

Time: 90 minutes

Experience: Easy

Loved this recipe. It was easy and the kids really enjoyed decorating the cookies. Our cookies did not look this nice, but they were delicious…

Taste of Home Gingerbread Cutout CookiesCheck out the featured holiday cookie recipe on Taste Of Home website.

Was Margarine Originally Manufactured to Fatten Turkeys, Which it Killed? True or False???


NOW MADE FROM VEGATABLE POTEINS

Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid.

Michel Eugène Chevreul
Napoleon III

A new recipe was created in response to a competitive challenge from the French govern by order of Napoleon III. Who was looking for a cheap and stable substitute for butter to feed the military troops and lower class of French population. Napoleon offered a big prize to anyone who could pull it off.

Hippolyte Mège-Mouriès

In 1869 Hippolyte Mège-Mouriès, during the Franco-Prussian wars improved margerine. Won the prize from Napoleon III for best improved recipe for margarine.

The original formulation of margarine was made with beef fat. Today most margarine is produced with vegetable oil.

FALSE… Not even slightly true. Even though it had been rumored for many centuries that the contest margarine from the other contestants was fed to the turkeys and they died. People had said Napoleon was “Testing the Product” to make sure no one was making something to poison the troops and the people of France. Not one turkey was killed by margarine.

BREAKFAST IN BED: French Toast… Simple and Easy…


BY: Orgnat Life

SKILL: Beginner

Time: 15 minutes

FRENCH TOAST

Ingredients:

  • 1 egg per 3 slices of bread (Day old bread is great to use, make sure nice healthy slice.)
  • 3 tablespoons of water
  • Vegetable oil
  • Griddle or Skillet

Heat your Griddle or Skillet to a medium heat.

Beat the eggs and water until combined.

Place each slice of bread gently into the egg bath making sure both sides are coated well.

Place on to hot greased griddle or pan and repeat.

Cook for 2 minutes and flip. Total time is about 4 minutes. Slowly cook until lightly brown on both sides. Don’t rush or you will have mushy French Toast and that’s gross.

Lightly butter each slice and serve with warm syrup or fruit.

Use you imagination for the toppings. You can also make Savory and Zesty French Toast for lunch or dinner.

I don’t put sugar or cinnmon in my egg mix. There is enough in the syrup. I’d rather add some cinnamon to the syrup and slightly warm it and serve on the side. This way you are not serving a plate of sugar. Make it so diabetics can enjoy. Make it fun and add some choices of fruit, whip cream or what ever. Simple and less sugar.

I made a loaf of bread wth the buttery dinner roll left over dough a few weeks before. I took the loaf from the freezer… This was a wise move to use this bread. This recipe just melts in your mouth.

GUACAMOLE: Simple Easy


Ok so you have learned how to make your PICO DE GALLO. Now its time for the Guacamole.

LEVEL: SIMPLE

COOK TIME: 20 minutes

Actual time will depend on how many people you will be serving. If its just a single serving for you total time 20 minutes. I usually figure one avocado per person. The Pico De Gallo you can make a day ahead or even a couple days.

Ingredients

Avocado

1 tablespoon Sour cream (per person)

1/4 cup Pico de Gallo -no juice (per person)

PICO DE GALLO RECIPE

1 can Green Chilies (1 teaspoon per person)

Directions:

  • Cut the avocado in half
  • Remove the seed
  • Spoon avocado out into appropriate size bowl
  • Mash avocado
  • Add Sour Cream and mix thoroughly
  • Mix in Pico De Gallo and the Green Chilies
  • Taste with separate spoon
  • Salt to taste if needed

Bon Appetit

“PICO DE GALLO”… Summer Tomato Recipes


Taste’s Good and It’s Good for Ya

This summer brought a bumper crop of tomatoes. With all the sunshine the vegatable garden had a big burst with the long summer days.

  • 6 large Tomato
  • 1 bunch Cilantro
  • 1 bunch Green Onion
  • 1 medium Sweet Onion
  • 8 sections Garlic
  • Salt To Taste
  • 1/4 cup Lime Juice (Fresh is best)
  • 1 Serrano pepper ( for spicy leave the seeds in and just thinly slice the pepper. Take the seeds out and put just a few in for a nice medium to cool temperature of spicy.)

ENJOY… Bon Appetit

Buttery Dinner Roll Dough


By Orgnat Life

Easy Quick Yeast Breads

  • For Bread Machine
  • Level: Simple / Easy
  • Prep Time: 2.5 hours


This recipe makes light and airy buttery dinner rolls easily and quick. Place your ingredients into the bread machine and go do something else while the machine processes the dough to a beautiful smooth texture.
This recipe will make enough dough to make 48 regular rolls or 24 small size sandwhich rolls (not pictured). Or like I always do is make a pan of 18 rolls, 1 LB loaf and 6 sandwhich rolls from 2 LB’s of dough.
Add all the ingreidients to pan as follows. Remember Liquid always goes first when using a bread machine. Always put your ingredients in their perspective places in the pan and you will always have perfect dough.

Ingredients

  • 1 cup Water
  • 3/8 cup Milk (Whole)
  • 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
  • 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
  • 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
  • 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
  • 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…

Set your machine on “DOUGH” and go do something else.

Once your timer goes off on your bread machine to signal your “DOUGH” is finished, remove pan of dough from machine and place it at work station.

On your work surface place your pans that you will use to cook your rolls.

  • Grease your pans lightly and your hands completely. I just use vegetable oil.
  • Remove a 1″ ball of dough for regular rolls or 2 1/2″ inches for larger rolls.
  • Place your rolls 1\4″ apart in pan. Set in warm area to rise for 25 to 45 minutes. Check after 25 minutes. Best if at least twice to 3 times original size or more.
  • at 25 minutes preheat your oven on 350 degrees
  • Place your pan in the oven on the center rack
  • Cook for 20 minutes or until lightly brown tops

Do Not Over Cook… Check through glass door of oven after 15 minutes. DO NOT OPEN OVEN DOOR at 15 minutes unless tops are brown then remove them. If not, check at 20 minutes. Remove and let cool at least 10 minutes.

As you gain more confidence at baking bread you will be able to lightly knock on the rolls and know they are done… Cooking is amazing once you get going. So every time you bake bread and the timer goes off knock lightly with your finger tip of nail on top of rolls “FLICK” it in the center. They will be crispy on the crust. You will hear a clear tone when they are done. Keep baking, you will see…

You can also freeze any extra dough. Just make the size of dough lay them on a cookie sheet and freeze and remove place in a baggie and take them out of freezer as you want. Easy simple.

Other tasty treats you may want to try with this dough are:

Bearclaws (Almond paste with a lite glaze)

Fried Apple fritters (Apples and Cinnamon wrapped up and sprinkled with glaze)

Peaches n Cream (Fried Bread with Peach composte with a dab of Vanilla Ice Cream)

Bon Appetit`

Happy Holiday Milkshakes, Popsicles and Drinks


Enjoy this Holiday Season… Drink Responsible…

BOOZY Drinks are delicious hot or cold. Have fun and Please Don’t Drink and Drive.

Boozy Mango Milkshakes

BY Marla Meridith

Big Red Float

BY Azunia

Kiwi Lime Pie Martini

BY Azunia

Boozy Pineapple Ice Pops

BY Sweet and Savory By Shinee.

Boozy Mocha Popsicle

BY BETTER HOMES AND GARDENS

Boozy Popsicle Mimosas

BY Ready To Yumble

Espresso Martini

BY Kahlua

Kahlua Coffee

BY Kahlua

Irish Coffee

BY Wikipedia

There are many different variations of Irish Coffee. I will leave the selection up to you.

Boozy Cupcakes and Treats

That ends the Drinks for this Time…

Happy Holidays and Drink Responsible.

Boozy Cupcakes and Treats For A Happier Holiday…


Happy Treats For The Holidays

Getting ready to serve up some flavor fun packed ADULT treats for your party. Something fun and delicious with a twist. Your party will be a hit this holiday with some treats and drinks.

Boozy Cup Cakes

Boozy Margarita Cupcakes

BY Renee’s Kitchen Adventures

Pina Colada Cupcakes

BY: Binky’s Culinary Carnival

Boozy Red Velvet Trifles

BY: Eat In Eat Out

Kahlua Chocolate Cupcakes

BY: Veronika’s Kitchen

Guinness & Bailey’s Irish Cream Cupcakes

BY: Petit Chef

Orange Cointreau Cupcakes

BY: Brit.Co

Boozy RumChata Chocolate Pudding

BY: Sumptuous Spoonfuls

Bon Appetit`