Sunday, August 28, 2016

rapid mix sweet dough


  • Servings: 2

  • 2 cups all-purpose flour, divided

  • 2 (.25 ounce) packages active dry yeast

  • 1/2 cup white sugar

  • 1 1/2 teaspoons salt

  • 1/2 cup margarine, softened

  • 1 1/2 cups warm water (110 degrees f)

  • 2 eggs (room temperature)

  • 1 cup all-purpose flour

  • 2 cups all-purpose flour


    Preparation Time: 30 mins
    Cook Time: 20 mins
    Ready Time: 2 hrs 30 mins

  • in a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. cut in margarine with a fork until mixture resembles coarse cornmeal. add warm water to flour mixture. beat with an electric mixer at medium speed for 2 minutes. add eggs and 1 more cup of flour; beat until thick. stir in the remaining flour 1/2 cup at a time until the dough comes together. turn dough out a lightly floured surface and knead until smooth and elastic, about 8 minutes. cover dough with a damp towel and let rest for 20 minutes.

  • punch down dough and form into desired shape. cover and refrigerate dough for up to 48 hours. let dough come to room temperature before baking in a 375 degree oven.

Saturday, August 27, 2016

parrothead salad


  • Servings: 6

  • 1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces

  • 1/2 pound fresh strawberries, sliced

  • 1/2 pound fresh blueberries

  • 1 mango, peeled, seeded, and cut into strips

  • 1 cup cherry tomatoes, halved

  • 1/2 cup raisins

  • 1/4 cup toasted slivered almonds

  • 1/4 cup chopped red onion

  • 4 slices bacon


    Preparation Time: 20 mins
    Cook Time: 10 mins
    Ready Time: 1 hr

  • toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. cover, and refrigerate at least 30 minutes to allow the flavors to mingle. do not refrigerate more than 4 hours.

  • place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble and sprinkle over the salad to serve.



  • Servings: 32

  • 8 cups shortening for frying

  • 4 cups unbleached all-purpose flour

  • 4 teaspoons baking powder

  • 2 teaspoons salt

  • 2 tablespoons shortening

  • 1 cup water

  • 2 teaspoons ground cinnamon

  • 1/2 cup white sugar


    Preparation Time: 15 mins
    Cook Time: 20 mins
    Ready Time: 35 mins

  • heat 8 cups shortening in a deep-fryer to 375 degrees f (190 degrees c).

  • in a large bowl, sift together flour, baking powder and salt. cut in 2 tablespoons shortening until mixture resembles coarse crumbs. gradually stir in water just until dough pulls together. divide dough into 4 pieces and form each piece into a ball. roll the balls into 8 inch diameter circles. cut each one into 8 wedges. in a large bowl, mix together the cinnamon and sugar. set aside.

  • fry the wedges until they puff up and turn light brown. drain briefly, roll in the cinnamon sugar and serve hot.

Tropical Strawberry


  • Servings: 4

  • 1 1/2 cups frozen strawberries

  • 1 cup frozen pineapple chunks

  • 1/2 cup milk

  • 1 1/2 cups yogurt

  • 2 tablespoons white sugar

  • 1 cup crushed ice


    Preparation Time: 10 mins
    Ready Time: 10 mins

  • in a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

buffalo veggie quinoa meatloaf


  • Servings: 1
  • 1/2 cup water
  • 1/4 cup quinoa
  • 1 tablespoon olive oil, or as needed
  • 1 small sweet yellow onion, chopped
  • 1 sweet potato, chopped
  • 1 cup chopped kale, or more to taste
  • 1/2 red bell pepper, chopped, or more to taste
  • 1 pound ground buffalo meat
  • 2 eggs
  • 1 tablespoon worcestershire sauce, or more to taste
  • 1 tablespoon minced garlic, or more to taste
  • 1 tablespoon ketchup, or more to taste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 pinch dried oregano, or more to taste
  • 1 pinch dried basil, or more to taste
  • 1 pinch dried thyme, or more to taste
  • 1 tablespoon barbeque sauce, or to taste


    Preparation Time: 15 mins Cook Time: 1 hr 20 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). grease a 9x5-inch loaf pan.
  • bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
  • heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
  • combine buffalo meat, eggs, worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. add vegetable mixture and quinoa to buffalo mixture and mix well. transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
  • bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Strawberry Napoleons


  • Servings: 8

  • 1 (3.5 ounce) package instant vanilla pudding and pie filling

  • 1 cup cold 2% milk

  • 1 1/2 cups non-dairy whipped topping, thawed

  • 1/2 (17.25 ounce) package frozen puff pastry, thawed

  • 1 pint fresh strawberries, thinly sliced

  • 1/4 cup confectioners' sugar


    Preparation Time: 25 mins
    Cook Time: 15 mins
    Ready Time: 1 hr

  • preheat oven to 400 degrees f (200 degrees c). combine pudding mix and cold milk; fold in whipped topping. refrigerate until ready to use.

  • unfold pastry on a cool, lightly floured surface. cut into 3 strips along fold marks, then cut each strip into four equal pieces. place 2 inches apart on a baking sheet.

  • bake for 15 minutes in the preheated oven, or until golden brown. remove from baking sheet, and cool.

  • split pastries into 2 layers, setting the 8 best looking tops aside. spread 8 bottom layers with dollops of the pudding mixture. top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (a small amount of the pudding mix on top of the berries will help keep the layers together.) spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). sprinkle with confectioner's sugar.

deluxe blackberry pie


  • Servings: 1

  • 4 cups fresh blackberries

  • 1 1/4 cups white sugar

  • 4 tablespoons cornstarch

  • 2 tablespoons blackberry

  • 1 teaspoon ground nutmeg

  • 1 tablespoon ground cinnamon

  • 1 recipe pastry for a 9 inch double crust pie

  • 1 tablespoon white sugar


    Preparation Time: 30 mins
    Cook Time: 40 mins
    Ready Time: 1 hr 10 mins

  • puree two cups of the blackberries in a blender until liquid. strain out the seeds, and pour into a saucepan. whisk in 1 1/4 cups sugar. cook over a medium heat until boiling, stirring constantly and scraping bottom. keep at a boil for 5 minutes, and then remove from heat.

  • mix cornstarch and in a cup. when well mixed, whisk into pan; stir until mixture returns to a boil. remove from heat. stir in the nutmeg and cinnamon. check the consistency of the mixture; it should be like a thin pudding. if necessary, add cornstarch and water mixed at a 2:1 ratio to thicken.

  • fill the pie shell with the remaining two cups of blackberries. pour the blackberry puree over the fresh berries, covering evenly. use either strips of dough criss crossed to cover, or cover with a solid sheet of dough with slits cut in it. dust with sugar on top.

  • bake in a preheated 400 degrees f (205 degrees c) oven for 35 minutes, or until crust is browned.