Thursday, September 26, 2013

Honey Oat Bread

This bread is SOOO delicious. The first time I made it, our small household of 3 ate it in 2 days. It is super moist and a little sweet. Best bread i've ever made. I think the key to a good texture, is placing a pan of water in the oven while the bread is baking.

Makes 1 loaf

3 C flour
3/4 C oats (instant or old fashioned)
2 1/4 tsp instant yeast
1 1/2 tsp salt
1 C milk
1/4 C lukewarm water
2 Tablespoons unsalted butter
1/4 C honey

1 1/2 Tablespoons honey
1 1/2 Tablespoons oats

1. In a large bowl, combine flour, oats, yeast and salt.
2. In a small bowl, warm the milk so that it's hot enough to melt the butter but not boiling. Add the butter, stir until melted. Then stir in the water and honey.
3. Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until elastic. If sticky, add more flour (I had to do this).
4. Place dough in lightly oiled bowl covered with plastic. Let rise until doubled, about 1 1/2 hours.
5. Once doubled, place onto a clean surface. With your fingers, flatten the dough into a 9x12 inch rectangle. Tightly roll the dough, tucking in the ends into a loaf. Place into a 9x5 loaf pan. Cover with a clean towel, rise 1 1/2 hours.
6. When doubled, brush top with warm honey and sprinkle with oats.
7. Place 1 bread pan in oven, filled with water (lower rack). Place bread in oven, cook at 350 for 40-50 minutes.
8. Let cool completely.

Wednesday, August 28, 2013

Janet's Salsa

                                         Janet's Salsa  

14 quarts cut and quartered tomatoes   (let tomatoes set for a while and pour off juice or will be too runny)
13 large garlic cloves
6 cups chopped onions
4 cups chopped green peppers
4 yellow hot peppers, chopped (without seeds)
7 chopped jalapeno peppers (take some seeds out, depending how hot and spicy you want it)
3 tsp oregano
3 Tbsp cumin
8 Tbsp vegetable oil
                                       9 Tbsp red wine vinegar
                                       5 Tbsp salt
                                       1 Tbsp black pepper
                                       1 Tbsp MSG

* Before cutting tomatoes, best to remove skin by dipping in boiling water for 30-60 seconds.

* Use gloves when cutting jalapeno peppers and don't touch face or eyes*

Put all in large pot and cook for 2-3 hours.  (Can cook longer to cook down)

Put salsa in canning bottles and process 20 minutes cold pack

Tuesday, November 27, 2012

Sugar Cookies

The Petersen family started making these cookies in the 1970's when we lived in Riverdale.  We found the recipe in our issue of  The Children's Friend.  Makes yummy, soft, thick cookies.

                       SUGAR COOKIES

1 cup butter, softened                                      1/2 tsp baking soda
2 cups sugar                                                    4 tsp baking powder
2 eggs                                                             4 1/2 cups flour
1 cup sour cream                                           1/2 tsp salt
1 tsp vanilla

Cream together butter and sugar.  Add eggs and beat well.  Add sour cream and vanilla.  Sift together dry ingredients in separate bowl.then add to creamed mixture. Add a little more flour if dough is too sticky.  Roll dough out on floured surface.  Cut into desired shapes.  Place on lightly greased cookie sheet.  Bake 350 for 12-15 minutes.

Sunday, November 25, 2012


This recipe is Joy Behar's (from "The View")  It is delicious and reminds me of Olive Gardens Lasagna.

                        JOY'S LASAGNA

2 Tbsp. olive oil
1 cup chopped onion
2 garlic cloves (I usually use chopped or minced garlic you can find in the fruit/vegie section of the store)
1 1/2 lbs sweet Italian sausage, out of casings  (I use 1 lb mild Italian sausage and 1/2 lb hamburger)
1 (28 ounce) can crushed Italian tomatoes
1 (6 ounce) can tomato paste
basil, oregano  (recipe doesn't say how much....maybe 1 tsp each)
sea salt or salt and pepper

1/2 box of a 16 oz box Lasagna noodles
1 lb. whole milk Ricotta cheese
1 cup grated Parmesan cheese
1 egg, beaten
1/4 cup chopped parsley

1 lb mozzarella cheese
1/4 cup Parmesan cheese for sprinkling at end

1.Preheat oven to 400 degrees and position oven rack in the middle.
2. Meat sauce: Heat olive oil in large saucepan.  Add the onion and cook over med-low heat until translucent, about 5 minutes. Add garlic and stir for one more minute.  Then add sausage/hamburger and cook until fully cooked and no longer pink.  Add crushed tomatoes, tomato paste, oregano, basil, salt and pepper.  Simmer uncovered over low heat for 20 minutes.
3. Cook lasagna noodles as directed on package.
4. Cheese filling: Make while sauce is simmering.  In large bowl, combine ricotta, 1 cup Parmesan cheese, beaten egg and parsley.  Set aside.
5. Ladle 1/3 of meat sauce into 9x12 pan. Spread sauce over bottom of pan.  Then add 1/2 the noodles, 1/2 of cheese mixture, 1/2 of sliced mozzarella cheese, then 1/3 of sauce.  Add another layer.  Sprinkle with remaining Parmesan 
6.  Bake uncovered for 35 minutes or until sauce is bubbling.

Momma Stapley

Sunday, September 2, 2012

Lion House Rolls

Since I have been married I discovered my love for cooking. I have made different kids of breads before but never have made any rolls. I finally tried these rolls and they were DELICIOUS!

2 C warm water
2/3 C nonfat dry milk
2 Tablespoons active dry yeast
1/4 C sugar
2 Teaspoons salt
1/3 C butter, shortening, or margarine
1 egg
4 1/2-5 C all-purpose flour
1/2 C butter, melted

-In a large bowl combine water and milk powder, stir until powder dissolves. Add yeast, then sugar, salt, butter, egg, and 2 C flour. Mix on low speed with an electric mixer until ingredients are wet. Increase speed to medium and mix for 2 minutes. Add 2 cups flour, mix on low and then medium for 2 minutes. Dough will get still, you may need to mix by hand. Add remaining flour, 1/2 C at a time until the dough is soft, not too sticky and not too stiff.
-Scrape dough of sides of bowl and pour about 1 tablespoon of oil all around the sides of the bowl. Turn the dough over in bowl so it is covered with oil. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.
-Sprinkle surface with flour and roll dough out until its about 1" thick. Cut and shape the dough into desired shape. Place on greased pan, cover with plastic wrap and let rise until doubled in size (about 1 1/2 hours).
-Bake at 375 degrees for 15-20 minutes or until golden brown. Brush melted butter on the top of rolls while still hot. Makes 1 1/2-3 dozen rolls.
Recipe: Lion House Bakery Cookbook

Homemade Wheat Thins

I found this recipe on Pinterest, tried them out yesterday and thought they were yummy! They are super easy & quick to make, they taste good, and by making them at home you know exactly what their made of. In fact, I like them so much I made another batch today :)

1 1/4 C 100% whole wheat flour
1 1/2 Tablespoons sugar
1/2 Teaspoon salt, plus extra for sprinkling on top
1/4 Teaspoon paprika
4 Tablespoons butter or margarine (still tastes just as good if you use 3- 3 1/2)
1/4 C + 2 Tablespoons water (or a tiny bit more if the dough is too dry)
1/4 Teaspoon vanilla

-Preheat the oven to 400 degrees.
-In a large bowl, whisk together the dry ingredients. With a pastry blender (or 2 forks), cut in the butter until the mixture is crumbly. Now mix together the water and vanilla and then pour into the flour mixture. Stir this mixture until it comes together. If it appears too dry and crumbly add a titch of water.
-On a lightly floured surface, roll out the dough very thin (1/16th of an inch). Using a pizza cutter, cut the dough into whatever shape you desire. With a spatula, place the crackers on a oiled cookie sheet. Don't let the crackers touch each other. Sprinkle salt on top.
-Bake for 8-10 minutes. Cool completely.  Makes around 60 crackers. Store in an air-tight container.

Saturday, February 11, 2012

Hu La La Suprise Cookies

This recipe is from the Lion House Bakery Cookbook....yummy:) Warning: This recipe makes A TON!! Also, usually you add more flour since we're at a high altitude, but this batter is really dry so you can't add any extra flour or it'll be too dry to form into balls.

2 1/2 C flour
1 C sugar
1 C brown sugar
1 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 C butter
2 C rolled oats
3 eggs
1 tsp vanilla
2 C milk choc chips

Preheat oven 350. In a mixing bowl combine flour, sugars, baking powder, baking soda, and salt. Cut in butter and mix until well blended. Add coconut and oatmeal and mix briefly. Add eggs and vanilla. Mix well. Stir in chocolate chips.

Bake 10-12 min. Makes 3 1/2 dozen cookies.