1 c dry wheat
1 c milk
Blend in blender on high 2 minutes
Add 1/2 c milk, blend 2 minutes more.
Add 2 eggs
1 T honey
1/4 c oil
1 t salt
Blend
Just before cooking, add 1 T baking Powder, blend well, cook on hot griddle.
Healthiest, yummiest breakfast ever!
Sunday, January 30, 2011
White Cheddar Popcorn
2 T. oil
1/2 C. popping corn
1/2 C. white cheddar powder (in popcorn aisle)
1/4 tsp. salt (optional)
Oil and popping corn into “whirley pop”. Pour into bowl, add cheese powder and salt.
1/2 C. popping corn
1/2 C. white cheddar powder (in popcorn aisle)
1/4 tsp. salt (optional)
Oil and popping corn into “whirley pop”. Pour into bowl, add cheese powder and salt.
MerryLee’s Caramel Cashew
10 large marshmallows
1/2 C. butter
1/2 C. brown sugar
4 quarts popped popcorn
Bring to boil, brown sugar, butter, and marshmallow. Pour over popcorn. Add cashews!
1/2 C. butter
1/2 C. brown sugar
4 quarts popped popcorn
Bring to boil, brown sugar, butter, and marshmallow. Pour over popcorn. Add cashews!
Whitnie's Caramel Corn
3 bags microwave popcorn
1 stick butter
1 C. brown sugar
1 C. Karo Syrup
1 can sweetened condensed milk
Boil butter, brown sugar, & karo syrup for 5 minutes. Remove from heat, add sweetened condensed milk. Pour over popcorn.
1 stick butter
1 C. brown sugar
1 C. Karo Syrup
1 can sweetened condensed milk
Boil butter, brown sugar, & karo syrup for 5 minutes. Remove from heat, add sweetened condensed milk. Pour over popcorn.
Moose Munch
2 C. brown sugar
1/2 C. karo syrup
2 cubes margarine
1/2 tsp. soda
Less than 1/8 tsp. cream of tartar
Dash of salt
1 C uncooked popcorn
1 – 2 bags chocolate chips or melting chocolate.
Mix sugar, syrup, and margarine, and boil for 5 minutes. Preheat oven to 200. Remove from heat, add soda, cream of tartar, and salt. Pour liquid over plain popped corn. Put caramel corn into 9 x 13 pans. Bake 1 hour, stirring every 15 minutes. Pour onto wax paper to cool. Melt chocolate on high in microwave for 1 minute. Once popcorn cooled, drizzle melted chocolate onto caramel corn.
1/2 C. karo syrup
2 cubes margarine
1/2 tsp. soda
Less than 1/8 tsp. cream of tartar
Dash of salt
1 C uncooked popcorn
1 – 2 bags chocolate chips or melting chocolate.
Mix sugar, syrup, and margarine, and boil for 5 minutes. Preheat oven to 200. Remove from heat, add soda, cream of tartar, and salt. Pour liquid over plain popped corn. Put caramel corn into 9 x 13 pans. Bake 1 hour, stirring every 15 minutes. Pour onto wax paper to cool. Melt chocolate on high in microwave for 1 minute. Once popcorn cooled, drizzle melted chocolate onto caramel corn.
White Chocolate Popcorn
3 bags (light) microwave popcorn popped, remove unpopped kernals
White Almond Bark (Walmart by choc. chips)
Pretzel sticks
Peanuts, cashews, almonds
(Add as many as you think looks good, I never measure it). Melt in a glass bowl the whole bar of white Almond Bark in microwave according to package instructions. Pour half of it onto one bowl of popcorn and then other half onto the other bowl. Stir with a wooden spoon until evenly coated. Spread on wax paper to let it set up (15-20 minutes). When the chocolate looks cloudy, its ready to eat!
White Almond Bark (Walmart by choc. chips)
Pretzel sticks
Peanuts, cashews, almonds
(Add as many as you think looks good, I never measure it). Melt in a glass bowl the whole bar of white Almond Bark in microwave according to package instructions. Pour half of it onto one bowl of popcorn and then other half onto the other bowl. Stir with a wooden spoon until evenly coated. Spread on wax paper to let it set up (15-20 minutes). When the chocolate looks cloudy, its ready to eat!
Italian Breadstick-style Popcorn
1 T. Basil
1 T. Parsley
1 lg. clove garlic (or 1/4 tsp. garlic powder)
1/2 tsp. salt
2 T. olive oil
1/4 C. popping corn
2 T. olive oil
Prepare spices, salt, & olive oil in liquid measuring cup. Put popping corn and olive oil into popper. Once popped, pour
mixture of spices over popcorn. (Recipe recommends “Whirley Pop”)
1 T. Parsley
1 lg. clove garlic (or 1/4 tsp. garlic powder)
1/2 tsp. salt
2 T. olive oil
1/4 C. popping corn
2 T. olive oil
Prepare spices, salt, & olive oil in liquid measuring cup. Put popping corn and olive oil into popper. Once popped, pour
mixture of spices over popcorn. (Recipe recommends “Whirley Pop”)
Cookies and Creamy White Popcorn
10 oreo’s, finely crumbled
3 T.cocoa
1/2 tsp. salt
1/4 C. popping corn
1/4 C. oil
1/4 C. sugar
10-12 oreo’s broken into pieces
Put oil, popping corn, and sugar into stove top popper. Once popped. Pour into bowl that has finely crumbled cookie
crumbs, cocoa, and salt. Stir until evenly coated. (This recipe recommends using the “Whirley pop”)
3 T.cocoa
1/2 tsp. salt
1/4 C. popping corn
1/4 C. oil
1/4 C. sugar
10-12 oreo’s broken into pieces
Put oil, popping corn, and sugar into stove top popper. Once popped. Pour into bowl that has finely crumbled cookie
crumbs, cocoa, and salt. Stir until evenly coated. (This recipe recommends using the “Whirley pop”)
Sunday, January 23, 2011
Zucchini Bread
3 cups shredded zucchini (about 3 medium)
1 2/3 c sugar
2/3 c vegetable oil
2 t vanilla
4 eggs
3 c flour
2 t baking soda
1 t salt
1 t cinnamon
1/2 t ground cloves
1/2 t baking powder
1/2 c coarse chopped nuts
Heat oven to 350. Grease loaf pans. Mix first 5 ingredients in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until pass toothpick test. Cool 10 minutes, remove from pans. Cool completely before slicing.
1 2/3 c sugar
2/3 c vegetable oil
2 t vanilla
4 eggs
3 c flour
2 t baking soda
1 t salt
1 t cinnamon
1/2 t ground cloves
1/2 t baking powder
1/2 c coarse chopped nuts
Heat oven to 350. Grease loaf pans. Mix first 5 ingredients in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50-60 minutes or until pass toothpick test. Cool 10 minutes, remove from pans. Cool completely before slicing.
Banana Bread
1 1/4 c sugar
1/2 c butter, softened
2 eggs
1 1/2 c ripe mashed bananas (3-4 medium sized)
1/2 c buttermilk (1/2 c milk w/1 T lemon juice)
1 t vanilla
2 1/2 c flour
1 t baking powder
1 t salt
Cream sugar and butter. Add eggs, mix until well blended. Add bananas, milk, vanilla, mix until smooth. Add remaining ingredients, stir just until moistened. Pour into well greased loaf pans. Sprinkle with cinnamon and sugar. Bake on lowest oven shelf at 350. 8" loaves: 1 hour, 9" loaves: 1 1/4 hour. or until they pass the toothpick test.
1/2 c butter, softened
2 eggs
1 1/2 c ripe mashed bananas (3-4 medium sized)
1/2 c buttermilk (1/2 c milk w/1 T lemon juice)
1 t vanilla
2 1/2 c flour
1 t baking powder
1 t salt
Cream sugar and butter. Add eggs, mix until well blended. Add bananas, milk, vanilla, mix until smooth. Add remaining ingredients, stir just until moistened. Pour into well greased loaf pans. Sprinkle with cinnamon and sugar. Bake on lowest oven shelf at 350. 8" loaves: 1 hour, 9" loaves: 1 1/4 hour. or until they pass the toothpick test.
Pie Crust
One Crust Pie 9"
1/2 c + 1 T shortening
1 c flour
1/4 t salt
2-3 T water
One Crust Pie 10"
1/2 c shortening
1 1/3 c flour
1/2 t salt
3-4 T water
** Two Crust 9" **
2/3 c shortening
2 c flour
1 t salt
4-5 T water
Two Crust 10"
1 c shortening
2 2/3 c flour
1 t salt
7-8 T water
Mix flour and salt well. Add shortening, chop up with pastry cutter. Use COLD water. Mix just until you can form a ball. The less water and mixing, the lighter the crust. Roll out, cut according to pie pan size.
For single crust, prick bottom and sides thoroughly with fork, bake at 475 for 8-10 minutes or until light brown.
When filling double crust, bake at 425 for 40-50 minutes.
1/2 c + 1 T shortening
1 c flour
1/4 t salt
2-3 T water
One Crust Pie 10"
1/2 c shortening
1 1/3 c flour
1/2 t salt
3-4 T water
** Two Crust 9" **
2/3 c shortening
2 c flour
1 t salt
4-5 T water
Two Crust 10"
1 c shortening
2 2/3 c flour
1 t salt
7-8 T water
Mix flour and salt well. Add shortening, chop up with pastry cutter. Use COLD water. Mix just until you can form a ball. The less water and mixing, the lighter the crust. Roll out, cut according to pie pan size.
For single crust, prick bottom and sides thoroughly with fork, bake at 475 for 8-10 minutes or until light brown.
When filling double crust, bake at 425 for 40-50 minutes.
Crazy Bread
1 T yeast
1 1/2 c warm water
2 T sugar
1/2 t salt
3 1/2 c flour
Dissolve yeast in water. Add sugar and salt, then flour. Mix, knead 3 min. Let rise 10 min. Brush cookie sheet with melted butter. Put dough in, spread out, brush with more melted butter. *Sprinkle with garlic salt, parmesan cheese and season salt. Cut into slices with a pizza cutter. Let rise 10 min more. Bake at 325 for 20 minutes. Cut again while hot.
*May sprinkle with cinnamon and sugar for dessert sticks.
1 1/2 c warm water
2 T sugar
1/2 t salt
3 1/2 c flour
Dissolve yeast in water. Add sugar and salt, then flour. Mix, knead 3 min. Let rise 10 min. Brush cookie sheet with melted butter. Put dough in, spread out, brush with more melted butter. *Sprinkle with garlic salt, parmesan cheese and season salt. Cut into slices with a pizza cutter. Let rise 10 min more. Bake at 325 for 20 minutes. Cut again while hot.
*May sprinkle with cinnamon and sugar for dessert sticks.
Red Potatoes and Peas with White Sauce
Wash and cut baby red potatoes into bite sized pieces. Cook in boiling water. Meanwhile, thaw, do not cook the baby peas. When the potatoes are close to being done, make the white sauce.
2 T butter
2 T flour
1/4 t salt
1/8 t pepper
1 c milk
Melt butter in saucepan, add all but milk. Stir unti smooth and bubbly. Remove from heat and stir in milk. Return to boiling, stirring constantly. Boil 1 minute, remove from heat. (Double this amount for a larger group.)
Immediately drain potatoes. Pour sauce over potatoes and peas, stir and serve immediately.
2 T butter
2 T flour
1/4 t salt
1/8 t pepper
1 c milk
Melt butter in saucepan, add all but milk. Stir unti smooth and bubbly. Remove from heat and stir in milk. Return to boiling, stirring constantly. Boil 1 minute, remove from heat. (Double this amount for a larger group.)
Immediately drain potatoes. Pour sauce over potatoes and peas, stir and serve immediately.
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