Tuesday, October 27, 2009

Lorien's Bread recipe doesn't make rocks ;-)

Made the Bread Recipe Lorien posted and made one loaf bread and one chicken broccoli braid. then, I did make a can of cream of chicken soup to use as a gravy after the braid was sliced and put onto plates.
Chicken Broccoli Braid
by Mary Ellen
razzledazzlerecipes or pampered chef
12 oz. cooked chicken, chopped (2 cups - about3 cooked boneless skinless chicken breast halves)1 C. broccoli, chopped1/2 C. red bell pepper, chopped1 clove garlic, pressed4 oz. sharp Cheddar cheese, shredded (1 cup)1/2 C. mayonnaise2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)1/4 tsp. salt2 pkg. (8 oz. each) refrigerated crescent rolls [[this is where I used the bread dough]]1 egg white, lightly beaten2 T. slivered almonds

Preheat oven to 375ºF.
Chop chicken and broccoli and place in bowl. Add chopped red bell pepper. Press garlic over mixture and shred cheese over mixture. Add mayonnaise, dill mix and salt. Mix well.
Unroll package of crescent rolls. Do not separate. Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough. Roll out dough to seal perforations. On long side of pan, cut dough into strips 1 1/2 inches apart, 3-4 inches deep leaving approximately 4-6 inches in the center of dough for filling. Spread filling evenly over middle of dough.

To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid. Tuck ends under to seal at ends. Brush egg white over dough and sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

Banana Squash!!! Now What???

We at this last night with mixed reviews. Most of the kids ended up liking it after trying a taste. Those that didn't ate toast.
Dinner in a Squash Shell
· 1 banana squash
· 1-2 lbs ground beef
· 2 eggs
· 1 tablespoons lemon juice
· 2 tablespoons brown sugar
· 2 tablespoons dried onion flakes
· 1 tablespoon steak sauce (like A-1)
· 1/2 cup Minute Rice (uncooked) OR 1 cup regular rice precooked
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 can cream of anything soup
· 1 cup grated cheese
1. Heat oven to 375 degrees.
2. Bake halved and seeded squash face down on a baking sheet for 30 minutes.
3. While squash is cooking mix filling and put in refrigerator until squash is ready.
4. When squash done cooking, fill with meat mixture, mounding extra on top.
5. Return to oven for 40 minutes, put grated cheese on for the last 10 minutes.

from recipezaar.com

I am going to try this one next
Baked Banana Squash
Preparation: 1 hour 30 minutes Heirloom Recipe

Banana squash
Dark brown sugar
Apricot jam (optional, see notes)
Butter or margarine
Ground cinnamon
Ground nutmeg

Wash cur pieces of squash under running water. Lightly scrape inside surface that may have softened after exposure to air. Pat dry with a paper towel.
With a sharp knife, make parallel ½-inch deep slits across surface. Turn squash 90 degrees and make additional slits forming a 1/4-inch checkerboard over entire surface.
Spread with butter using spatula or kitchen knife to force butter down into the slits. Sprinkle with cinnamon to taste and add a light sprinkle of nutmeg. With fingers, press brown sugar down onto squash filling slits and covering entire surface with a covering of brown sugar.
Set squash on a double layer of aluminum foil. Fold foil up around squash making a close fitting “boat that will hold juices next to the squash. Place on a cookie sheet to catch any drips.
Bake in a 375°F oven for 1 1/4 hour, depending on size and thickness, or until squash is fork-tender and flesh separates easily. The butter and sugar will darken - tent as needed with foil to prevent burning. Allow to set 10 minutes before cutting and serving.
In later years I learned to glaze the squash with a light slathering of apricot jam on the squash in the last 15 minutes of cooking. I’ve always had a “thing” for apricots that wasn’t always shared by everyone else. The choice is yours - the squash is excellent without the jam but you might try glazing it at least once. Either way, you'll be back for more baked banana squash.
Since it is pumpkin season I thought I would try a new recipe. Mariah said it was almost as good as pumpkin pie - translation "fabulous mom!" I must say these were delicious!! I did change things up a little bit however -
*I baked them in my cookie sheet and told my children they were pumpkin brownies.
*Then, I have one that doesn't like cream cheese frosting (yes, he can tell if there is even 1 T of it in the frosting), so I made more of a buttercream type frosting.
* of course added mini chocolate chips for the chocolate lovers (i must say it was equally delish with or without chip!)
*and then some chopped nuts on my part :0. Juliet

Pumpkin Bars

4 eggs
1 2/3 cups granulated sugar1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.

In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

Spread the batter into a greased 13 by 10-inch baking pan (I used 9x13).
Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing:

Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the sugar and mix at low speed until combined.

Stir in the vanilla and mix again.
Spread on cooled pumpkin bars.

However, I did think the name was a little deceiving. They turned out more like a dense cake in the 9x13 pan. Next time I want to try making it on two cookie sheets (or splitting it between two 9x13 pans) for a thinner bar. Either way, these are truly heavenly. This might be my new favorite pumpkin dessert!


Thursday, October 22, 2009

Lorien is finally contributing something!!

For those of us who, like myself, got a little over excited about the pantry secrets bread thing, and are now a bit dissapointed in the fruits of your labors; may I present a new recipe for bread that is soft, sliceable, and non-crumbly.

From: Allrecipes.com

Honey Wheat Bread

1 .25 oz package rapid rise yeast ( I used plain old active yeast and it works fine)
1 tsp white sugar
1/2 c warm water(110 degrees F)
1 12 oz. can evaporated milk
1/4 c water
1/4 c melted shortening
1/4 c honey
2 tsp salt
2 c whole wheat flour
3 c bread flour
2 Tb butter

1- Dissolve yeast and sugar in 1/2 c warm water

2- Combine milk, 1/4 c water, shortening, honey, salt and wheat flour in mixer. Mix in yeast mixture, and let rest 15 min. Add white flour, process until dough forms a ball. knead in bowl or by hand 10 minutes. Place dough in a buttered ( or sprayed w/ oil) bowl, turn to coat. Cover bowl with plastic wrap. Let rise for 45 minutes, or until almost doubled.

3- Punch down, and divide dough in half. Roll out each half, and pound out the bubbles. (I didn't need to do this, as I had no bubbles, maybe due to the yeast I used). Form loaves, place in buttered or greased 9x5 inch bread pans. Butter the tops of dough, and cover loosely with plastic wrap. Let rise in warm area until doubled; second rise should take about 30 minutes.

4- Place a small pan of water on the bottom shelf of the oven.PREHEAT TO 375.

5- Bake for 25 to 35 minutes, or until tops are dark golden brown. Slice when cool.

Monday, October 5, 2009

Favorite Toddler Lunches

What is your favorite thing to do at lunch for the wee ones?