Recipe from Aunt Edith, best dumplin’ maker ever…
- Chicken (any pieces; I prefer breasts, bone-in) *Aunt Edith prefers breast; thighs give a bit richer broth)
- 3 cups Gold Medal Self-Rising Flour
- 2 Quarts plus 3/4 c. Broth
- few drops yellow food coloring, if desired
- (Recently read to cut chicken to expose as much bone as possible, then boil hard for 3 minutes. Drain and wash chicken, then return to stove. This will give a clear, rich brith.)
- Cook chicken with bouillon cubes. Salt to taste.
- Remove chicken from bone. Strain broth.
- Heat 2 quarts of the broth. Add food coloring.
- In a bowl with flour, add hot 3/4 c. broth and milk. Mix.
- Knead on a flour cutting board. Roll very thin. Cut in strips. Pull apart in small pieces. Drop in boiling broth.
- Pepper good and add chicken.
2 t. Yeast
1/2 cup warm milk
1 large egg
3 T. Sugar
1 T. Butter
1/2 t. Vanilla
1 1/2 cups flour
1/2 tsp. salt
Dash of cinnamon and nutmeg, to taste
1 cup finely chopped apples
Oil for frying
1 tsp yeast
1/4 cup warm milk
2 Tbls. Sugar
2 tsp butter
1/2 egg (about 2 T)
1/4 tsp vanilla
3/4 cup flour
1/4 t. Salt
Dash cinnamon and nutmeg
1/2 cup finely-chopped apples
Mix warm milk, sugar, and yeast. Let set to see if yeast proofs (about 5 min.)
Mix flour and spices. Mix butter in flour mixture.
Mix yeast mixture with flour/butter mixture. Add vanilla and egg. Stir.
Cover, let rise about an hour.
Add chopped apples.
Heat oil to 375. Drop batter by spoonfuls. Fry until light brown. Roll in cinnamon sugar, then sprinkle with confectioners sugar. (In fritters below, I used a milk/conf. glaze instead of the cinn. sugar/conf. sugar. For an even richer glaze/icing, use small amount of conf. Sugar, butter and a little milk)
Small makes 6-10, depending on size. Regular batch makes twice that amount.
Whole Wheat Tortillas for the Daniel Fast
by Susan Gregory on December 28, 2007
You can buy 100% whole wheat tortillas, but these are so easy and fun to make. Use these tortillas for a veggie wrap or for chips with salsa.
2 cups whole wheat flour
½ teaspoon salt
2 tablespoons olive oil
½ cup warm water
Mix flour and salt in bowl.
Add olive oil and stir until well combined.
Add warm water 1 tablespoon at a time until the mixture starts to pull away from the sides of the bowl.
Knead dough on floured board for about 3 minutes (20 folds).
Allow dough to rest for 15 minutes (this is called resting)
Roll dough into sausage-shape and then cut into 12 equal parts (cut in half, then in half again, then each part into thirds) and shape into little ball
With a rolling pin, roll each little ball into a tortilla (for best results, roll out from the center and outward).
Heat a skillet over medium heat. Fry the tortillas in a dry stick-free pan for about 30 seconds on each side for soft tortillas or longer for crisp tortillas.
Keep tortillas warm by placing in a tortilla holder or wrap in a kitchen towel
Baked French Breakfast Donuts
(Added a different frosting recipe)
5 T butter
1/2 cup sugar
1 1/2 cup flour
2 1/4 tsp baking powder
1/4 t. Salt
1/4 t. Nutmeg
1/4 t. Vanilla
1/2 cup milk
2 T. Melted butter
1/2 cup conf. Sugar
1/2 t. Vanilla
Mix butter and sugar. Beat in egg.
Mix flour bpdr, salt & nutmeg.
Add vanilla to milk.
Add flour and milk mixture alternatively to butter/sugar egg mixture.
Place about a heaping tsp of mixture in each donut space, bake for 2 minutes.
Determine how much you’ll really need by how those turn out.
Immediately after taking those out, add more, and dip the hot ones into frosting OR a cinnamon/sugar mixture.
OR do a few that way, then put a few in a bag of conf sugar and shake
Makes a lot. Maybe 3 dozen or so.
Of all the pizza doughs I make, and I’ve tried many, trying to get the PERFECT crust, this is the best. Never fails, and I make several at a time and keep them in the freezer. I’ve used the same dough as calzone dough as well. The recipes are part of a free Craftsy class on pizza doughs. Thanks Peter; I feel as if I know you.
PETER REINHART RECIPE
2.5 cups unbleached bread flour
1 tsp. kosher salt
1/2 tsp. instant yeast or 3/4 tsp. dry active yeast, dissolved
1 1/2 tsp sugar, honey or molasses
1 1/2 tsp. olive oil
8 oz water, room temp
5 c. Flour
2 tsp kosher salt
1 tsp instant yeast or 1 1/4 tsp dry active yeast
2 tsp sugar, hone or molasses
1 Tblsp. Olive oil
16 oz water, room temp
Add all dry ingredients in mixer bowl. Stir to distribute.
Add all wet ingredients.
Mix with mixer on low for 1 minute or by spoon for about 2 minutes.
Let dough rest in bowl from 1-5 minutes. Mix for another minute.
Add more water or flour as needed to achieve soft, supple, even a bit sticky duo.
Rub some olive oil on work surface for about 1 foot diameter.
Transfer dough to oiled surface.
Rub a litle on hands.
Stretch and fold dough 4 ways into a ball. Cover.
Perform 3 more stretch and folds at 5 minute intervals, rubbing more oil onto surface if needed.
After final stretch and fold, put dough in fridge, or form dough balls and put some in freezer.
Bake on highest temp for 4-8 minutes, depending on the pan you use.
If using a stone, put the stone in the oven when you turn it on, so it will be very hot. Then slide the pizza from the paddle to the stone. This may take some practice…or you can call it artistic as it rolls up 😉 This makes for a quick, crispy crust, which is why the time varies.
This is so basic but so easy. Makes one crust, and it has never failed.
3/4 cup whole wheat flour
3/4 cup all purpose flour
1 1/4 tsp. yeast
1/2 cup warm water
1 tsp. sugar
1/2 tsp. salt
2 T. Olive oil
Shakes of: garlic powder, flax seed, Italian seasoning, Oregano (spices of choice)
Mix yeast, warm water and sugar. Let sit while you:
Mix flours, salt, flax seed and spices in mixing bowl.
Add yeast/water mixture and oil.
Mix with mixer, until incorporated. (I’ve also just done it by hand and/or with a wooden spoon, and it turns out great as well.)
Using dough hook (or your hands), knead for 4 to 5 minutes, adding additional all-purpose flour by Tablespoon as needed to thicken dough. Should pull away, but won’t look or feel exactly like regular pizza dough.
Put a little oil around ball, and leave in mixing bowl.
Cover, let rise in warm place for 30 to 45 minutes.
Remove, knead a bit with floured hands. Let rest for 10 min.
Shape in pizza pan of choice; I use a regular cast iron 12 inch skillet, but it can be bigger.
Let sit for oh, 15 minutes. Poke a few holes with fork. Place CRUST in 500 degree oven for 5 minutes.
Remove from oven. Add toppings… I top it with pepperoni, mix of mozzarella and monterey jack cheeses, (maybe thin slivers of onions and green pepper, depending on what Dad wants).
Put back in oven for 5-7 minutes longer, or until edges are brown.
Cut pizza, get what you want, then turn others loose. I like to have small bowls of FRESH vegetables to add as well: green onion, green pepper, banana pepper, whatever you like, along with pepper flakes.
FAVORITE DINNER ROLLS
Makes about 16 rolls, depending on size you roll out
Prep time: about 2 hours, including rising times
2 cups water
1 cup quick oats
3 T. Butter
1 pkg (2 1/4 tsp) yeast
1/3 cup warm water
1/3 cup packed brown sugar
1 T. Molasses or if you don’t have it, 1 T. White sugar
1 1/2 tsp salt
4 to 5 cups bread flour (or all-purpose)
In a sauce pan, bring water to a boil. Add oats. Cook and stir 1 minute.
Remove from heat; add butter. Cool to lukewarm.
In mixing bowl, dissolve yeast in warm water. Add oats, brown sugar, white sugar, salt and 4 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
Knead 4 to 6 minutes., or until smooth and elastic.
Place in a greased bowl, turning once to grease top..
Cover, place in warm place until doubled (about an hour). Punch down, allow to rest for 10 min..
Shape into 18 balls. Place in 2 greased 9-inch round pans. Cover and let rise until doubled, about 45 min to an hour.
Bake at 350 for 20-25 minutes or until golden brown.
HALF A RECIPE WILL MAKE 8 GOOD ROLLS, PLENTY UNLESS PAPAW IS AROUND…