Cook up some noodles and have Spaghetti… Use up the left over sloppy Joe mix.

It’s sweet and tangy pairs great with pasta.
Cook up some noodles and have Spaghetti… Use up the left over sloppy Joe mix.
It’s sweet and tangy pairs great with pasta.
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.
INGREDIENTS
DIRECTIONS
It usually takes 21 days for a chicken egg to fully incubate.
A day is the full 24 hours after you put the egg in the incubator
I tend to see external pipping (when the chick starts to break the egg) on day 19, but it can take up to 28 days in some cases.
It’s important to heat up the incubator for 24 hours before you put eggs in to ensure the temperature is correct and stays steady.
Choosing eggs to incubate. Make sure they are fresh and fertile. You have to have a rooster to fertilize the eggs. If you don’t have a rooster you might be able to finds some through your local newspaper or Farm Supply center.
Maintain a temperature between 100°-102° with a still air incubator and 99-99.5 with a forced air incubator.
Keep your humidity between 40-50% days 1-18, then increase to 50%-60% on days 18-21.
Turn your eggs at least 3 times a day from days 1-18, then don’t turn them at all on days 18-21.
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.
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.
You can also substitute different types of flour. Rice, Coconut, or Red Mills gluten free flour mix.
Prep Time: 60 minutes
Yield: 1 pie crust 9″ or 10″ inch
Skill Level: Easy beginner
Kitchen Appliance: Food Processor
This pie crust can be used for sweet or savory pies. Its light and flakey.
Ingredients for one double-crust 9 inch or 10 inch pie:
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).
A lovely coating for a pie can be achieved with a simple egg wash.
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.
SKILL: Beginner
Time: 15 minutes
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.
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.
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.
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`