Labels:
Bread
Isaac's coworker gave me this recipe and it is one of my new favorites.
3 cups warm water
6 1/2 cups flour
1 1/2 T yeast
1 1/2 T course salt
Warm the 3 cups of water and add yeast. Let dissolve for a few minutes. Then pour into mixer or tupperware container. Add salt and then all at once add the 6.5 cups of flour. Mix until all the dough is wet and no dry spots. NO KNEADING! Place in a container that had a lid, but don't close it air tight.
Let rise for 2 hours, then place in refrigerator for 3 hours or over night.
To make a loaf sprinkle a little bit of flour and flour your hands a little bit. Grab a grapefruit size ball of dough. Take and fold under and turn the loaf a quarter turn and repeat 3-4 times. This should take less than a minute. Place onto cornmeal dusted cutting board or pizza peal if you have one.
Let raise for 40 minutes. 20 minutes into raising the dough place your cooking stone, and empty broiler into oven and preheat to 450 degrees. Transfer dough onto cooking stone and in a broiler place a cup of water and shut the door promptly.
Cook for 30 minutes and 450 degrees. Cool on wire rack.
You can place the rest of the dough back in the refrigerator and use within the next 14 days. If you mix your next batch in the same container it will have an even better sourdough taste.
EASY, BEST-EVER Crock Pot Roast
Labels:
Crockpot,
Main Dish
1 roast
1 pkt dry italien seasoning
1 pkt dry ranch
1 pkt dry brown gravy
1/2 c. water
Put roast (can be frozen) in crockpot. Add all packets and water (you can mix all together with water before adding, but you don't have to). Can throw in carrots and potatoes. Cook on high for 6 1/2 hours. That's it! Roast is tender and yummy. You can use leftovers for Beef Stew the next day!
1 roast
1 pkt dry italien seasoning
1 pkt dry ranch
1 pkt dry brown gravy
1/2 c. water
Put roast (can be frozen) in crockpot. Add all packets and water (you can mix all together with water before adding, but you don't have to). Can throw in carrots and potatoes. Cook on high for 6 1/2 hours. That's it! Roast is tender and yummy. You can use leftovers for Beef Stew the next day!
Grandma Sherie's Cheesy Shell Lasagna
Labels:
Main Dish
1 lb hamburger, seasoned with garlic, onion, salt and pepper
1 jar Prego (or other) spaghetti sauce
1 package mini shell noodles, cooked
provolone cheese
sour cream
mozzerella cheese
Layer hamburger sauce, shells, sour cream (she doesn't measure, but I layer it pretty thin; you can completely omit it too), provolone cheese. Repeat layers, ending with sauce. Top with mozzerella cheese.
Bake at 350 F for 30-45 minutes.
This dinner freezes great! Make double and freeze one. Leftovers the next day taste GREAT, too!
1 lb hamburger, seasoned with garlic, onion, salt and pepper
1 jar Prego (or other) spaghetti sauce
1 package mini shell noodles, cooked
provolone cheese
sour cream
mozzerella cheese
Layer hamburger sauce, shells, sour cream (she doesn't measure, but I layer it pretty thin; you can completely omit it too), provolone cheese. Repeat layers, ending with sauce. Top with mozzerella cheese.
Bake at 350 F for 30-45 minutes.
This dinner freezes great! Make double and freeze one. Leftovers the next day taste GREAT, too!
Best-Ever Banana Bread!
Labels:
Bread,
Dessert
1 tsp vanilla
1/2 c. shortening
1 c. sugar
2 eggs
2 c. flour
1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 c. banana
1/4 c. sour milk (add 1/4 tsp lemon juice to milk & let sit a few minutes to make sour)
*Mix all ingredients together. Pour in greased bread pan.
Topping:
1/2 c. brown sugar
1/2 c. sugar
1/2 TBSP cinnamon
1/4 tsp nutmeg
*Sprinkle topping over top of bread mixture. (This topping MAKES the bread!)
*Bake at 350 F for 50-60 minutes, or until a toothpick or knife inserted into the middle comes out clean.
1 tsp vanilla
1/2 c. shortening
1 c. sugar
2 eggs
2 c. flour
1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 c. banana
1/4 c. sour milk (add 1/4 tsp lemon juice to milk & let sit a few minutes to make sour)
*Mix all ingredients together. Pour in greased bread pan.
Topping:
1/2 c. brown sugar
1/2 c. sugar
1/2 TBSP cinnamon
1/4 tsp nutmeg
*Sprinkle topping over top of bread mixture. (This topping MAKES the bread!)
*Bake at 350 F for 50-60 minutes, or until a toothpick or knife inserted into the middle comes out clean.
Jenny's Honey Oatmeal Bread
Labels:
Bread
(This is adapted slightly from the church's food storage booklet.) Jenny is a friend who is a delicious cook, especially her breads!
1 1/4 c. boiling water
1 c. oatmeal, quick or old-fashioned
2 TBSP butter or margarine (I use margarine)
1 TBSP active dry yeast
1/4 c. warm water
1/2 c. honey
2 tsp salt
about 3-4 c. white flour, or additional as needed (the booklet calls for 5-6 cups, but I NEVER use even close to that amount!)
Pour boiling water over margarine and oats. Stir until margarine melts. Cool ten minutes, stirring occasionally. Meanwhile, dissolve yeast in 1/4 c. warm water. Stir yeast, honey, salt and oats into the mixture. Stir in enough flour to form a stiff dough. Knead until smooth and elastic. Place in a greased container, cover and let rise until doubled (about an hour). Punch down, divide into two medium loaves and place in greased loaf pans. Cover and let rise again. Preheat oven to 400 F. Bake in hot oven ten minutes and then turn down to 350 F for an additional 15-20 minutes of baking. Cool on racks and butter tops. Let cool and gobble up!
(This is adapted slightly from the church's food storage booklet.) Jenny is a friend who is a delicious cook, especially her breads!
1 1/4 c. boiling water
1 c. oatmeal, quick or old-fashioned
2 TBSP butter or margarine (I use margarine)
1 TBSP active dry yeast
1/4 c. warm water
1/2 c. honey
2 tsp salt
about 3-4 c. white flour, or additional as needed (the booklet calls for 5-6 cups, but I NEVER use even close to that amount!)
Pour boiling water over margarine and oats. Stir until margarine melts. Cool ten minutes, stirring occasionally. Meanwhile, dissolve yeast in 1/4 c. warm water. Stir yeast, honey, salt and oats into the mixture. Stir in enough flour to form a stiff dough. Knead until smooth and elastic. Place in a greased container, cover and let rise until doubled (about an hour). Punch down, divide into two medium loaves and place in greased loaf pans. Cover and let rise again. Preheat oven to 400 F. Bake in hot oven ten minutes and then turn down to 350 F for an additional 15-20 minutes of baking. Cool on racks and butter tops. Let cool and gobble up!
Delicious Pumpkin Chocolate Chip Cookies
Labels:
Cookies
1 1/2 c. shortening
3 c. sugar
4 eggs
1 can (28 oz) pumpkin filling
5 1/4 c. flour
1 1/2 tsp baking soda
1 1/2 tsp salt
3 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp nutmeg
1 bag (12 oz) chocolate chips (I prefer milk chocolate)
Cream shortening, sugar and eggs. Then add other ingredients. Bake at 375 for 15 minutes. Makes about 5 dozen.
1 1/2 c. shortening
3 c. sugar
4 eggs
1 can (28 oz) pumpkin filling
5 1/4 c. flour
1 1/2 tsp baking soda
1 1/2 tsp salt
3 tsp cinnamon
1 1/2 tsp cloves
1 1/2 tsp nutmeg
1 bag (12 oz) chocolate chips (I prefer milk chocolate)
Cream shortening, sugar and eggs. Then add other ingredients. Bake at 375 for 15 minutes. Makes about 5 dozen.
Quick & Easy Pumpkin Cookies
Labels:
Cookies
Ok, so there's just some cookies where you have to have chocolate chips! (Sorry, Dan.) Mom's Banana Chocolate Chip Cookies, already posted I believe, and Pumpkin Chocolate Chip Cookies. I've tried substituting raisens (which you can do) but prefer chocolate chips. Here's a quick and easy recipe.
1 box spice cake mix (dry mix only)
1 can pumpkin (the smaller one, 15 oz, I believe)
1 bag milk chocolate chips
Mix together. Batter will be moist. Spoon balls on sprayed sheet. Bake at 350 for about 18 minutes.
Ok, so there's just some cookies where you have to have chocolate chips! (Sorry, Dan.) Mom's Banana Chocolate Chip Cookies, already posted I believe, and Pumpkin Chocolate Chip Cookies. I've tried substituting raisens (which you can do) but prefer chocolate chips. Here's a quick and easy recipe.
1 box spice cake mix (dry mix only)
1 can pumpkin (the smaller one, 15 oz, I believe)
1 bag milk chocolate chips
Mix together. Batter will be moist. Spoon balls on sprayed sheet. Bake at 350 for about 18 minutes.
Molasses Cookies
Labels:
Cookies
Since Dan doesn't like to eat it, I try to make desserts that don't have chocolate in them. By his estimate, about 90% of desserts people make include some bit of chocolate. These molasses cookies are chewy and tender, with a light sugary coating. It's hard to eat just one.
3/4 c. shortening
1 1/4 c. sugar, divided
1 egg
1/4 c. molasses or sorghum
2 TBSP milk
1 tsp vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
3/4 tsp ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1 or 1 1/4 in balls; roll in remaining sugar. Place on greased baking sheets. Bake at 350 for 10-14 minutes or until tops crack and edges are slightly firm. (I like my cookies chewy and soft, so I always go for the shortest amount of time!) Remove to wire racks to cool. Makes about 5 dozen cookies.
Since Dan doesn't like to eat it, I try to make desserts that don't have chocolate in them. By his estimate, about 90% of desserts people make include some bit of chocolate. These molasses cookies are chewy and tender, with a light sugary coating. It's hard to eat just one.
3/4 c. shortening
1 1/4 c. sugar, divided
1 egg
1/4 c. molasses or sorghum
2 TBSP milk
1 tsp vanilla extract
2 1/2 c. all-purpose flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp salt
3/4 tsp ground nutmeg
In a large mixing bowl, cream shortening and 1 cup sugar. Beat in the egg, molasses, milk and vanilla. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 1 hour.
Roll into 1 or 1 1/4 in balls; roll in remaining sugar. Place on greased baking sheets. Bake at 350 for 10-14 minutes or until tops crack and edges are slightly firm. (I like my cookies chewy and soft, so I always go for the shortest amount of time!) Remove to wire racks to cool. Makes about 5 dozen cookies.
Whole Wheat Bread
Labels:
Bread
2 1/2 cups warm water
2 T. yeast
1/2 cup honey
2 1/2 cups whole wheat flour
Mix just until incorporated. This is not your kneading stage. Use your hands or spatula to mash any lumps. If you are using the Bosch bowl, remove the metal dough hooks. Cover bowl with a damp towel and let sit for 2 hours in a warm place (room temperature is fine if the air is 75 degrees or warmer).
Two hours later when the sponge has formed, remove cover and add the remaining ingredients to the sponge in the Bosch bowl:
1 1/2 cups warm water
1 T. yeast
1/2 cup oil
1 T. honey
5 cups whole wheat (more added later)
1 T. salt
1 T. dough enhancer
Knead ingredients with the dough hooks. Gradually add more flour about a cup at a time until the dough leaves the sides of the bowl and sticks to the hooks. Dough should be soft but not too sticky. (about 5 cups) Continue kneading on speed 1 for 10 minutes. Meanwhile, preheat oven to 200 degrees then turn oven off. Grease pans with oil spray.
Shape the dough into loaves by pressing a portion of the dough into a rectangle about 1/2 thick on lightly oiled surface such as a large cookie sheet. Roll like a jelly roll or fold ends toward the middle pressing out any air bubbles and shaping into loaf. Pinch ends closed or fold under. Place loaves into greased bread pan. Place on middle rack or warm oven to rise until nearly double, about 25-30 minutes (oven should be off).
When raised, remove bread carefully, and preheat oven to 350 degrees. Return bread to hot oven. Bake for approximately 20 minutes. Bread is done when top is lightly golden brown. Empty bread out of pan immediately and cook on wire rack.
2 1/2 cups warm water
2 T. yeast
1/2 cup honey
2 1/2 cups whole wheat flour
Mix just until incorporated. This is not your kneading stage. Use your hands or spatula to mash any lumps. If you are using the Bosch bowl, remove the metal dough hooks. Cover bowl with a damp towel and let sit for 2 hours in a warm place (room temperature is fine if the air is 75 degrees or warmer).
Two hours later when the sponge has formed, remove cover and add the remaining ingredients to the sponge in the Bosch bowl:
1 1/2 cups warm water
1 T. yeast
1/2 cup oil
1 T. honey
5 cups whole wheat (more added later)
1 T. salt
1 T. dough enhancer
Knead ingredients with the dough hooks. Gradually add more flour about a cup at a time until the dough leaves the sides of the bowl and sticks to the hooks. Dough should be soft but not too sticky. (about 5 cups) Continue kneading on speed 1 for 10 minutes. Meanwhile, preheat oven to 200 degrees then turn oven off. Grease pans with oil spray.
Shape the dough into loaves by pressing a portion of the dough into a rectangle about 1/2 thick on lightly oiled surface such as a large cookie sheet. Roll like a jelly roll or fold ends toward the middle pressing out any air bubbles and shaping into loaf. Pinch ends closed or fold under. Place loaves into greased bread pan. Place on middle rack or warm oven to rise until nearly double, about 25-30 minutes (oven should be off).
When raised, remove bread carefully, and preheat oven to 350 degrees. Return bread to hot oven. Bake for approximately 20 minutes. Bread is done when top is lightly golden brown. Empty bread out of pan immediately and cook on wire rack.
Fettuccine
Labels:
Main Dish
Classic Alfredo (by American Beauty Pasta)
2/3 cup butter or margarine
1 1/2 cups grated Parmesan cheese
1 1/2 cups whipping cream
1/4 cup chopped fresh parsley
Melt butter in sauce pan over low heat. Gradually add Parmesan cheese until blended. Then add cream. Stir constantly until sauce comes to a boil. Remove from heat and added fresh parsley. Toss with a package of cooked fettuccine noodles.
Classic Alfredo (by American Beauty Pasta)
2/3 cup butter or margarine
1 1/2 cups grated Parmesan cheese
1 1/2 cups whipping cream
1/4 cup chopped fresh parsley
Melt butter in sauce pan over low heat. Gradually add Parmesan cheese until blended. Then add cream. Stir constantly until sauce comes to a boil. Remove from heat and added fresh parsley. Toss with a package of cooked fettuccine noodles.
Salsa Chicken
Labels:
Main Dish
4 chicken breasts
16 oz salsa
1 cup sour cream
1 can black beans
1 can corn
Place chicken in crock pot. Pour salsa over it. Cook for 3-4 hours on high. The last hour pour in sour cream, black beans and corn. Serve in taco shells or tortillas.
4 chicken breasts
16 oz salsa
1 cup sour cream
1 can black beans
1 can corn
Place chicken in crock pot. Pour salsa over it. Cook for 3-4 hours on high. The last hour pour in sour cream, black beans and corn. Serve in taco shells or tortillas.
Chicken Parmesan
Chicken Parmesan
1/3 cup grated Parmesan cheese
3/4 teaspoon garlic powder
4 raw boneless skinless chicken breasts (you can really do more too if you want)
copious amounts of Italian bread crumbs
In a medium size bowl mix the garlic powder, ranch, and Parmesan
cheese. Take chicken breasts and coat them with the mixture. Place
the chicken breast on a cookie sheet that is covered with tin foil (I
do this just so I don’t have to scrub the pan later). Sprinkle
generous amounts of Italian bread crumbs on top of chicken. Bake at
425 degrees for about 20- 25 minutes (juices should run clear and the
tops of the chicken should be golden). So easy, so tasty!
Cafe Rio Pork Salad
Labels:
Main Dish,
Mexican
Lime-Cilantro Rice
2 T. oil
4 c. long grain rice (8 cups water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
Cafe Rio-Pork
Pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill in half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook and additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Creamy Tomatilla Salad Dressing
1/2 packet hidden valley ranch buttermilk dressing
1/2 c. buttermilk
1/2 c. mayo or sour cream
1-2 tomatilla (peel off outer leaf/shell)
1/2 tsp. crushed garlic
1/3 bunch bunch fresh cilantro
1/2 tsp. cayenne pepper
juice from 1 lime
salt and pepper
Blend all ingredients in the blender. Refrigerate.
I like to prepare this salad style. Tortilla on bottom with rice, then pork and the garnish with lettuce,dressing, avocado, tomatoes, and shredded cheese.
Lime-Cilantro Rice
2 T. oil
4 c. long grain rice (8 cups water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic
Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.
Cafe Rio-Pork
Pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar
Place pork in crock-pot and fill in half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook and additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Creamy Tomatilla Salad Dressing
1/2 packet hidden valley ranch buttermilk dressing
1/2 c. buttermilk
1/2 c. mayo or sour cream
1-2 tomatilla (peel off outer leaf/shell)
1/2 tsp. crushed garlic
1/3 bunch bunch fresh cilantro
1/2 tsp. cayenne pepper
juice from 1 lime
salt and pepper
Blend all ingredients in the blender. Refrigerate.
I like to prepare this salad style. Tortilla on bottom with rice, then pork and the garnish with lettuce,dressing, avocado, tomatoes, and shredded cheese.
Chocolate Cheesecake
Labels:
Dessert
This recipe is also from Amy:)
Crust
1 package (9 oz) graham crackers
6 tablespoons butter, melted
1 tablespoon cocoa powder
2 tablespoons powder sugar
Filling
2 packages (8 oz) cream cheese, softened
2/3 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 cup white chocolate chips, melted
1 cup whipping cream
2 tablespoons butter, melted
1 teaspoon vanilla
Heat oven to 325 degrees. In medium bowl, combine crust ingredients.
Press crust mixture in bottom and 2 inches up the sides of an
ungreased 10-inch springform pan. Refrigerate. In a large bowl,
combine cream cheese and sugar, beat until smooth. Add eggs one at a
time, beating well after each addition. Add melted chocolate, beat
well. Add all remaining filling ingredients, beat until smooth. Pour
into crust-lined pan. Bake at 325 degrees for 55-65 minutes or until
edges are set, center of cheesecake will be soft (To minimize
cracking, place shallow pan half full of hot water on lower oven rack
during baking). Cool for 20 minutes. Refrigerator overnight. Store in
refrigerator.
Avacado Cream
Labels:
dip
Amy, a ward friend, made this for a party it was delicious!
1 ripe avocado, peeled and pitted
2-3 tablespoons sour cream
1 1/2 tsp. chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
l/8 teaspoon ground cumin
1 garlic clove, quartered
Add all ingredients to a food processor and pulse to make a
rough puree. Refrigerate until ready to use. Store in an airtight
container for up to 3 days.
Serving suggestions: with fresh veggies, corn chips, or on a sandwich as a substitute for mayo.
Amy, a ward friend, made this for a party it was delicious!
1 ripe avocado, peeled and pitted
2-3 tablespoons sour cream
1 1/2 tsp. chopped fresh cilantro
1 tablespoon fresh lime juice
1/4 teaspoon salt
l/8 teaspoon ground cumin
1 garlic clove, quartered
Add all ingredients to a food processor and pulse to make a
rough puree. Refrigerate until ready to use. Store in an airtight
container for up to 3 days.
Serving suggestions: with fresh veggies, corn chips, or on a sandwich as a substitute for mayo.
Stromboli
Labels:
Main Dish
1 loaf bread dough (use Rhodes frozen loafs)
8 thin sliced deli ham
20 slices pepperoni
8 slices provolone cheese
2 Tbs. shredded Parmesan cheese
1 c. mozzarella cheese
1 t. garlic powder
1 t. dried oregano
1/4 t. parsley flakes
1/4 t. pepper
1 egg yolk beaten
Preheat oven to 350 degrees F. Let dough rise to double. Roll out onto a cookie sheet. Arrange meats and cheeses in center of rectangle. Sprinkle each layer with spices. Fold dough around meat and seal seams by pressing dough together. Then repeat with another layer of meat, cheese and spices. Fold and press again.
Turn over the Stromboli and brush with egg yolk, and sprinkle with spices and Parmesan cheese. Bake for 35-40 minutes. Let stand for 5 minutes before slicing.
Serve with marinara dipping sauce ( I like the Hunts garlic and onion)
1 loaf bread dough (use Rhodes frozen loafs)
8 thin sliced deli ham
20 slices pepperoni
8 slices provolone cheese
2 Tbs. shredded Parmesan cheese
1 c. mozzarella cheese
1 t. garlic powder
1 t. dried oregano
1/4 t. parsley flakes
1/4 t. pepper
1 egg yolk beaten
Preheat oven to 350 degrees F. Let dough rise to double. Roll out onto a cookie sheet. Arrange meats and cheeses in center of rectangle. Sprinkle each layer with spices. Fold dough around meat and seal seams by pressing dough together. Then repeat with another layer of meat, cheese and spices. Fold and press again.
Turn over the Stromboli and brush with egg yolk, and sprinkle with spices and Parmesan cheese. Bake for 35-40 minutes. Let stand for 5 minutes before slicing.
Serve with marinara dipping sauce ( I like the Hunts garlic and onion)
Banana Pancakes
Labels:
Bread,
Breakfast
1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
1 c. milk
2 T. oil
1-2 really ripe bananas
Mix all dry ingredients and in a separate bowl mix all wet ingredients. Make a well in the dry ingredients and pour wet ingredients in and mix until it is all wet. Then cook on a skillet at 350 degrees. Flip pancake when a lot of little craters appear.
1 c. flour
1 T. sugar
2 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
1 c. milk
2 T. oil
1-2 really ripe bananas
Mix all dry ingredients and in a separate bowl mix all wet ingredients. Make a well in the dry ingredients and pour wet ingredients in and mix until it is all wet. Then cook on a skillet at 350 degrees. Flip pancake when a lot of little craters appear.
Keeping Lettuce Fresh
My friend, Trisha, just gave me a great tip. I always just threw my lettuce in the crisper drawer and hoped that we used it before it went bad. This tip works best with romane or green/red leaf lettuce. Wash lettuce and then chop off the bottom (the part you wouldn't use anyway). Then put in a tupperware container. The one I use is a rectangular shape so the leaves are going horizontally. Next fill with water until the lettuce is mostly covered, making sure the lid will still close. I can't believe how much better the lettuce looks how much longer it seems to last.
Quick Rise Bread Sticks
Labels:
Bread
I got this recipe from a sister in my ward.
1 c. warm water
1 T. yeast
1 T. sugar
1 T. olive oil
1 t. salt
2-3 cups bread flour
Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10-15 min. Shape into breadsticks and place on greased baking sheet. Brush with melted butter and mixture of 1/4 c. parmesan cheese, 1/2 t. garlic salt and 1 t. dried parsley. Let rest 10 minutes.
Bake at 375 degrees or until golden brown. Yield: 16 breadsticks.
I got this recipe from a sister in my ward.
1 c. warm water
1 T. yeast
1 T. sugar
1 T. olive oil
1 t. salt
2-3 cups bread flour
Dissolve yeast and sugar in warm water. Add olive oil, salt and flour and knead until smooth and elastic. Let rest for 10-15 min. Shape into breadsticks and place on greased baking sheet. Brush with melted butter and mixture of 1/4 c. parmesan cheese, 1/2 t. garlic salt and 1 t. dried parsley. Let rest 10 minutes.
Bake at 375 degrees or until golden brown. Yield: 16 breadsticks.
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