This recipe leaves your rolls nice and moist. Adding a little brown sugar to the recipe can really change the structure of your dough.
Yeast Breads are Quick and Easy to make
For Bread Machine
Level: Simple / Easy
Prep Time: 2.5 hours
Video Below
Not only did I change the sugar. I also used evaporated milk instead of water. These rolls are slamming good. Your name will be having a thank you behind it.
For this recipe I will be using evaporated milk. It produces a moist, tender golden brown crust. You can use evaporated, whole, low-fat or skim milk based on your preference. You can also use nonfat dry milk instead of fresh milk and add water for the required liquid.
Reminder: Adjusting your liquid depending on the type of flour you use. If you will be using bread flour you will have to add 1/4 cup more liquid.
Dough Ingredients
1 can Evaporated Milk
1/4 cup Water
3 tablespoons Butter
4 cups Bread Flour
2 tablespoons Brown Sugar
1 1/2 teaspoon Salt
2 teaspoons Yeast
Dough Directions
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.
Butter your pans lightly and add the honey.
Coat the sides with the honey
Remove a ball of dough place on table and roll the dough out very thin. If it’s to thick it will come out bread like. So thin is best.
Cover the dough in butterSprinkle some sugarSprinkle the cinnamon onAdd the nuts if you want them. Chopped finely Roll the doughCut the dough halfway through for fancy look.
Cut 2” pieces for the 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.
Place the rolls in the pansRolls are rising
Remove from proofing. Preheat your oven to 350 degrees if convection and 375 regular.
Place your pan in the oven on the center rack. Cook for 25 to 30 minutes or until light brown tops.
Do Not Over Cook… Check through glass door of oven after 25 minutes see if tops are brown then remove them. If not, check at 30 minutes.
Remove from oven
Remove and let cool at least 10 minutes.
After 10 minutes slowly flip the pan onto another pan. Cinnamon rolls flipped onto trayFlip the rolls overSpoon the hot honey on for 10 minutes
As you gain more confidence at baking bread you will be able to lightly knock on bread and rolls. Easy way to know they are done…
When the timer goes off knock lightly with your finger tip 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.
Cooking is amazing once you get going. So every time you bake bread. 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.
3 pieces Bacon crispy and chopped into small pieces.
Parmesano Cheese finely shredded
8 tablespoons Butter
1 teaspoon Salt
1 teaspoon Pepper
2 teaspoons Italian Seasoning
1/2 cup assorted Veggies (per person)
Pasta (your choice, I prefer a long thin noodle)
Steam your vegetables to al dente’. Remove and cool. Best if you have an ice bath to put the colander of hot vegetables in for 3 to 5 minutes. Remove and let drain completely.
#Creamy Garlic Chunky Vegetable Pasta with Shrimp
Peel your garlic. Smash and mince. I smash my garlic with my knife first and the skin comes off easily.
#garlic#mincedgarlic
Cook your bacon till crispy. I cook my bacon in the microwave between paper towels. Chop into small pieces. Add 2/3 to sauce and 1/3 for finished garnish.
#choppedbacon
Start your pasta water add 1 teaspoon salt to water and bring to boil add pasta, cook to al dente, drain and place to the side.
#orgnatlifecom
Add 5 tablespoon butter to pan and turn heat on to medium.
Add garlic to melted butter and stir well to coat. Continue stirring, turn fire to low. Sauté the garlic. For 10 minutes. Add a pinch of salt and continue cooking on low for 15 minutes. You will smell the flora aroma of the garlic. It’s finished.
Roasted garlic
Add the remaining 3 tablespoons of Butter and 2 teaspoons of Italian Seasoning. Stir well.
Heavy whipping cream
Add cream, salt and pepper. Stir well on medium high heat until boils. Turn heat to medium. Turn heat to low as cream thickens. Continue reducing until you bring it to a creamy consistency. Remove from heat.
Garlic sauce
Quickly add the pasta to the hot creamy garlic sauce. Combine gently. Add pasta with sauce to the bowl of vegetables. Garnish with bacon.
Creamy Garlic Chunky Vegetable Pasta with Shrimp
You can choose to add chicken, shrimp or steak for protein.
Another great treat recipe the doggies ordered. It’s healthy and nutritious.
Blueberry Peanut Butter Oatmeal Doggie Treats
Blueberry Peanut Butter Oatmeal cookies
INGREDIENTS
2 cups Oatmeal (soaked)
1/2” inch Water cover above oats
2 cups Blueberries (whole or smashed)
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 or until most if not all the water has been soaked up.
Heat oven to 350’ degree F. Grease 1” x 15”x 21” cookie sheet with the olive oil
Place the blueberries, peanut butter and oatmeal into the bowl.
Stir / Cream the ingredients together. Make sure all the blueberries are mixed in good. You might want to mix the blueberries prior to adding to the mix depends on your dogs. I have a smaller older dog so I smash them up.
After getting those ingredients mixed time to add the flour.
Place the dough onto the cookie sheet and smooth out to thin layer.
Sorry I forgot to take the photo!!!! Oops so we will use this as an example… LOL
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.
Pretending again .. but great example
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.
Ahh finally I remembered to take the picture.
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 one week. 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 could barely taste the peanut butter. I did a second recipe with 1 cup of peanut butter. I can taste the peanut butter and my dogs could really smell their treats baking and waited by the kitchen door.
If you would like to make these human consumable just add 1 teaspoon Baking Powder, 1/2 cup Sugar, 1/2 teaspoon Salt and one egg. Baking powder is not good for your dogs so please don’t feed the human recipe to the dogs.
The approximate cost for the cookies is very low. So if you can spare about an hour of time your pups will have a tasty treat.
VIDEO BELOW
INGREDIENTS
5 cups Oatmeal (regular old fashion)
4 cups Water
2 cups Carrots diced
1 cup Beets (16 ounce) diced
3 Eggs
3 tablespoons Honey
3 tablespoons Turmeric Powder
1 tablespoon Fresh Ground Black Pepper
1/4 cup Virgin Olive Oil
4 cups All Purpose Flour
Read the ingredients on all food you give to your dog. Real sugar only if you have to. Do not use any LOW calorie products ever. They contain ingredients that can KILL your dog.
Dangerous food and their ingredients that will kill your dog.
Directions
Grease a 1” x 15” x 21” sheet / cookie pan
Cover oatmeal in water. Soak the oats until almost all the water is absorbed. Approximately 1 to 2 hours.
Clean and cook the carrots for 15 minutes, let cool and dice. You can do these the day ahead of time.
Cook the carrotsDiced carrots
Rinse the beets well with cold water this will get a lot of sugar out. A 16 ounce can or jar of beets equals 1 cup diced. If you have all natural or cooked fresh beets are even better.
Store bought beets must be rinsed in cold water
Put the ingredients into bowl except flour and mix.
Mix the ingredients together Mix the ingredients
Slowly add the flour while mixing.
Pour your dough onto the 1” x 15” x 21” sheet / cookie pan and smooth out completely from edge to edge equally. It might be a little sticky, so wet your spoon or spatula with water. Make sure you shake off excess water from the spatula.
Heat oven to 350’ degrees
Bake at 350’ degrees for 45 minutes.
Bake at 350 degrees
Remove from oven and cut into squares quickly with a pizza cutter. They will still be a little wet inside.
Return cookies to oven for 10 minutes. Check and see if they are drier. If not return to oven for 5 min.
Remove from oven if you would like a softer cookie. Have to remember our senior family members.
OR
If you want a super crispy cookie. Turn off the oven and leave it to cool inside. Approximately 3 hours in my oven. Then they are like rocks. But you actually cook the goodness out. Softer cookies retain more nutrients.
I make small cookies. I have various sized dogs. Choose the size that fits your needs.
2” x 2” inch cookies
Place cookies into containers. Your choice of sizes. If you only have one dog you might want to put them in several containers or baggies to freeze and take out as needed.
This is 60 cookies at 2” x 2” inch size
Keep a container of cookies in the refrigerator and take out what you’ll use daily.
My favorite pudding recipe. It’s rich and creamy texture deserves a special mention.
Ingredients
1/2 cup White Sugar
3 tablespoons Unsweetened Cocoa Powder
1/4 cup Cornstarch
1/8 teaspoon Salt
2 3/4 cup Milk
2 tablespoons Butter
1 teaspoon Vanilla
Directions
Place dry ingredients in pan and mix together
Add milk, stir and leave it for 5 mins
Place pan on stove and turn heat to medium high and constantly stir until pudding is bubbling, turn heat to medium and continue stirring until pudding thickens
Remove from heat and add butter and vanilla and stir until ingredients are combined well
Add orange juice, banana, frozen strawberries and frozen blueberries to the blender in that order. Turn it to smoothie setting if you have. If not pulsate the blender on and off. After a few minutes turn on medium and stop it. Turn on to high until smooth.
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
Slice apples into small 1/2” inch pieces
Stir / Cream the ingredients together. Make sure everything is mixed together.
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 FlourAdd 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.
I only have dogs so I would love some feed back on the recipe.
Kitty 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.
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 hotPut 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
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”.
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.
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.
A little something about Karen Shaw Becker . She is the most followed veterinarian in the world, and for good reason. Dr Becker believes in a deliberate, common sense approach to creating and maintaining vibrant health for companion animals and an unconventional, integrative approach to addressing disease and re-establishing wellbeing in ill pets. This refreshing, proactive approach that intentionally focuses on creating or restoring wellbeing has been embraced by millions of pet lovers around the world.
We are excited to introduce Dr. Becker’s Forever Dog Bites. This unique one-of-a-kind treat was crafted by years of research that can be found in the newly released book, “The Forever Dog.”
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.
SPAM® Figgy Pudding brings a blend of warm spices and seasonal ingredients that will be the star in many wintertime recipe favorites. With notes of cinnamon and nutmeg combined with fig and orange flavors, you’ll taste true holiday comfort that will have you caroling all season long.
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.
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.
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 peelPeel 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.
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
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)
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.
When I say ULTIMATE I mean only 3/4 cup Brown Sugar and NO vegetable oil.
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.
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.
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 rollsto 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.
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…
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.
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.
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 […]
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.
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.
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
PEEL APPLESAPPLE CORERREMOVE THE APPLE CORESLICE IN HALF MAKE SURE ALL SEEDS AND CORE ARE REMOVED1/4″ SLICES1/4″ CUBESMELT 1 STICK OF BUTTERFRESH LEMON IS ALWAYS BEST IF YOU CANJUST USE THE PEELER TO MAKE A SLITSQUEEZE 3 TABLESPOONS OF LEMON JUICEADD INGREDIENTS ADD MORE INGREDIENTS AND STIRLET INGREDIENTS STAND FOR ABOUT 5 TO 10 MINUTESONCE INGREDIENTS ARE MIXED you can place them in pie shell or go to the next step cooking for 10 minutes for empanadas or small tarts.PLACE POT ON THE STOVE FOR 10 MINUTES AND REMOVE AND LET COOL
Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
Melt butter in saucepan remove pan from heat
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.
At this pointif 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.
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
Remove from heat and let cool. At least 2 hours, better if over night.
You can make this a few days ahead and refrigerator. Great to prepare and can it.You can also freeze the cooked mixture.
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.
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.
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.
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.
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.
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.
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.
This juicy garlic smeared Tri-Tip Roast is the perfect meat for a gracious dinner, yummy brunch sandwich’s or a burrito.
This a great recipe for the BBQ Grill or pop it in the oven.
Roasting Garlic:
Preheat oven 350.
Cut just the very tops off of garlic clove.
Put 3 teaspoons of real butter on top of each cluster of cloves or you can drizzle olive oil.
Roast Garlic for approx. 55 minutes or until skins are golden brown.
Remove from oven and wait 20 minutes or until cool to touch.
Squeeze the garlic cloves out of the skins into a bowl.
Smash the garlic with fork, this will leave the garlic soft and pliable to spread over the top of the Tri-Tip Roast.
Add salt and coarse pepper in the bowl and mix well.
This recipe leaves your rolls nice and moist. Adding a … Continue reading Honey Cinnamon Rolls
Kitty Kat Meow’s
This juicy garlic smeared Tri-Tip Roast is the perfect meat for a gracious dinner, yummy brunch sandwich’s or a burrito.
This a great recipe for the BBQ Grill or pop it in the oven.
Cool Down After Your Workout
