Perfect Cobbler
From The Sisters Cafe
1 cup self rising flour
1 cup sugar
1 egg
1 cup milk
1 TB Vanilla
1 stick of butter (1/2 cup)
1 can of pie filling
Preheat oven to 350 degrees. Melt butter in hot 9x9 pan. Mix flour, sugar, egg, milk, and vanilla in separate bowl. Pour over melted butter. Then spoon pie filling over the top of this mixture. Bake 1 hr or until lightly browned and crisp on top. Serve immediately with ice cream or whipped cream.
Sunday, October 25, 2009
Sunday, October 18, 2009
Autumn Harvest Pork
Autumn Harvest Pork
From The Sisters Cafe
The pork roast was so so so good! I think next time I'll use sweet potatoes instead of the butternut squash, and the potatoes,or squash, should go in after about an hour, and then the apples an hour later. So yummy, though!
1 cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other tart variety)
1 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage
Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on low for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.
From The Sisters Cafe
The pork roast was so so so good! I think next time I'll use sweet potatoes instead of the butternut squash, and the potatoes,or squash, should go in after about an hour, and then the apples an hour later. So yummy, though!
1 cup cider or apple juice
1.5-2 lb pork loin roast
kosher salt
freshly ground pepper
2 large apples, peeled and cubed (Granny Smith or other tart variety)
1 1/2 whole butternut squash, peeled and cubed
1/2 cup brown sugar
1/4 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp dried sage
Heat cider in deep skillet on medium-high heat. Sear pork loin on all sides in cider. Sprinkle meat with salt and pepper on all sides and place in crock pot, along with juices. Cook on low for 5-6 hours. Combine apples and squash in large bowl. Sprinkle with brown sugar and herbs, stirring to coat well. One or two hours before roast is done, arrange the squash and apples around the pork loin. Continue to cook on low for the remainder of time and until squash/apples are desired tenderness. Remove pork from crock pot, cover with foil, and let stand 10-15 minutes before serving.
Sunday, October 11, 2009
Texas Caviar
Yum Yum Yum!
2 cans black eyed peas, rinsed and drained (could replace 1 with black beans instead)
1 green pepper chopped
1 bunch green onions chopped
1 jalepeno, seeded & ribs removed, chopped
2 cloves minced garlic
1 large tomato diced (or a pint of cherry tomatoes, quartered)
1 8 oz bottle of fat free zesty italian dressing
1/2 cup chopped cilantro
1/2 tsp ground coriander
Combine and chill. Serve as a salad or with dipping chips.
** you could also toss in a can of drained corn as well for another color and an extra texture . . .
2 cans black eyed peas, rinsed and drained (could replace 1 with black beans instead)
1 green pepper chopped
1 bunch green onions chopped
1 jalepeno, seeded & ribs removed, chopped
2 cloves minced garlic
1 large tomato diced (or a pint of cherry tomatoes, quartered)
1 8 oz bottle of fat free zesty italian dressing
1/2 cup chopped cilantro
1/2 tsp ground coriander
Combine and chill. Serve as a salad or with dipping chips.
** you could also toss in a can of drained corn as well for another color and an extra texture . . .
Friday, October 2, 2009
30-Minute Rolls
30-Minute Rolls
From The Sisters Cafe
1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
From The Sisters Cafe
1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 Tb yeast
1/4 cup sugar or honey
½ tsp. Salt
1 egg
3 ½ cups flour
Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs - gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes @400 degrees ‘till golden brown.
Yorkshire Pudding
Yorkshire Pudding
The Sisters Cafe
1 c. flour
1 c. milk
2 eggs
½ tsp salt
3 Tb butter (or more, if desired)
2 cubes beef bouillon (or 2 tsp granules)
Preheat oven to 425°. Put butter in 9x9-inch glass pan and place in preheated oven until butter is melted and frothy. (Another option is to use the fat skimmed off the meat drippings. That is more 'traditional' but butter is easier so that's what I do.)
While the pan is the oven (or beforehand), mix flour, milk, eggs and salt just until smooth. Remove pan from oven. Add bouillon to the hot butter and crush and mix it around. Pour in batter, more or less evenly distributing it in the butter.
**It is of utmost importance that you put the batter into the HOT HOT HOT pan. Do not allow your pan to cool down at all while you mix up the batter. The hot pan will make the pudding rise in great peaks and low valleys - the trade mark of Yorkshire Pudding.**
Bake for 30-40 minutes or until the pudding is high and brown. Cut up and serve immediately, with the carved roast and gravy.
The Sisters Cafe
1 c. flour
1 c. milk
2 eggs
½ tsp salt
3 Tb butter (or more, if desired)
2 cubes beef bouillon (or 2 tsp granules)
Preheat oven to 425°. Put butter in 9x9-inch glass pan and place in preheated oven until butter is melted and frothy. (Another option is to use the fat skimmed off the meat drippings. That is more 'traditional' but butter is easier so that's what I do.)
While the pan is the oven (or beforehand), mix flour, milk, eggs and salt just until smooth. Remove pan from oven. Add bouillon to the hot butter and crush and mix it around. Pour in batter, more or less evenly distributing it in the butter.
**It is of utmost importance that you put the batter into the HOT HOT HOT pan. Do not allow your pan to cool down at all while you mix up the batter. The hot pan will make the pudding rise in great peaks and low valleys - the trade mark of Yorkshire Pudding.**
Bake for 30-40 minutes or until the pudding is high and brown. Cut up and serve immediately, with the carved roast and gravy.
Raised Doughnuts
Raised Doughnuts
From Real Mom Kitchen
5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
2 eggs
Vegetable oil
Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.
White Doughnut Glaze
2 cups confectioners sugar
1 teaspoon vanilla extract
4-6 tablespoons milk (depending on your desired consistency, I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
Maple Doughnut Glaze
2 cups powdered sugar
2 teaspoons maple extract
4 tablespoons cream (or milk I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
From Real Mom Kitchen
5 cups all-purpose flour
1/2 cup sugar
1 teaspoon salt
2 packages active dry yeast (2 pkgs is 4 1/2 tsp)
1 3/4 cups very warm milk (120º to 130º)
1/3 cup shortening
2 eggs
Vegetable oil
Mix 2 cups of the flour, 1/2 cup sugar, salt and yeast in large bowl. Add milk, shortening and eggs. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Cover and let rise in warm place 50 to 60 minutes or until double. (Dough is ready if indentations remain when touched).
Turn dough onto generously floured surface; roll around lightly to coat with flour. Flatten dough with hands or rolling pin to 1/2-inch thickness. Cut with floured doughnut cutter. Push together scraps and gently knead 2 or 3 times. Flatten dough to 1/2-inch thickness; cut with floured 3-inch doughnut cutter. Cover doughnuts and let rise 30 to 40 minutes or until double.
Heat oil (1 1/2 to 2 inches) in Dutch oven to 350º. Slide doughnuts into hot oil with wide spatula. Fry about 1 minute on each side or until golden brown. Remove carefully from oil (do not prick surfaces); drain on paper towels.( I got about 38 doughnuts, the recipe said 4 dozen) Roll or shake in sugar or you can also dip the tops of the doughnuts in glaze. See recipes below. One recipe is enough to cover all the doughnuts, so if you do both recipes, only make a half recipe.
White Doughnut Glaze
2 cups confectioners sugar
1 teaspoon vanilla extract
4-6 tablespoons milk (depending on your desired consistency, I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
Maple Doughnut Glaze
2 cups powdered sugar
2 teaspoons maple extract
4 tablespoons cream (or milk I used cream)
Combine all of the ingredients into a bowl with a fork. If the glaze is too thin, add more confectioner’s sugar. If the glaze is too thick, stir in a little extra milk.
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