1 c water
1 cube butter
1 c flour
6 eggs
2 large vanilla puddings
6 c milk
1 (12 oz) Cool Whip
1 (8 oz) cream cheese
Chocolate syrup
Cream Puff: Boil water with butter until butter melts. Add flour all at once. Stir vigorously until batter leaves the sides of the pan.
Add eggs (beat one egg in at a time). Spread on greased large jellyroll pan (12x16). Bake at 450 for 20 minutes. Let cool.
Filling: Mix both packages of vanilla pudding (following direction on package). Blend cream cheese into pudding. Spread filling on cooled puff. Spread softened Cool Whip on top of Pudding. Drizzle chocolate syrup on Cool Whip.
From Jill Laws
Monday, May 11, 2009
Fruit Pizza
Crust:
1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts
Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.
Middle:
8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar
Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.
Glaze:
3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar
Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.
From Jill Laws
1 cube of butter
1 ½ c flour
2 Tbsp sugar
1 c chopped nuts
Mix together and press onto pizza pan. Bake at 350 for 15 to 20 minutes. Cool.
Middle:
8 oz cream cheese, softened
4 oz Cool Whip
½ tsp Vanilla
1 c powder sugar
Blend and spread over cooled crust. Arrange fruit on top of cheese layer. Use fruit such as banana, kiwi, grapes, berries, peaches, pineapple tidbits, mandarin oranges etc. Top with glaze.
Glaze:
3/4 c water
¼ c lemon juice
¼ c orange juice
3 Tbsp cornstarch
1c sugar
Boil until thick and clear. Cool slightly; don’t let it get stiff. Drizzle over fruit. Refrigerate over night.
From Jill Laws
Raspberry Trifle
1 angel food cake
2 pkg raspberry Danish Dessert
2 pkg (10oz) frozen raspberries
2 pkg (3 ¾ oz) instant vanilla pudding
2 c sour cream
3c cold milk
Whipping cream or cool whip
Break cake into bite-size pieces. Layer in see-though bowl. Cook Danish Dessert according to package directions. Thaw raspberries and add to Danish Dessert when cooled. Mix pudding with milk and fold in sour cream; mix well. Spread cooled Danish Dessert over broken cake pieces. Spread pudding mixture over Danish Dessert and raspberries. Top with whipped cream or cool Whip and toasted slivered almonds. Refrigerate overnight. *Also good with strawberries.
From Jill Laws
Spinach Salad
1 bag baby spinach, remove stems
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.
Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste
Combine in blender and mix until smooth and pour over salad.
From Amanda Hemmert
1 head red leaf lettuce
1/2head iceberg lettuce
6-8 slices bacon cooked and crumbled
1 cup shredded Swiss cheese
2 cans mandarin oranges, drained-OR-
About 2 Cups any seasonal fruit(both
Strawberries and peaches are great)
Wash and tear lettuce. Add all other ingredients. Toss with dressing immediately before serving. Serve chilled. Serve about 6.
Dressing:
¼ cup white vinegar
½ cup sugar
½ cups good olive oil
½ tsp dry mustard
Dried onions to taste
Poppy seeds to taste
Combine in blender and mix until smooth and pour over salad.
From Amanda Hemmert
Spinach Almond Salad
1 bag (10oz) fresh spinach
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds
Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.
Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.
From Gina Fredinberg
½ lb. fried bacon
1 granny smith apple, sliced very thin
1 pkg (6oz) craisins
½ c almonds
Wash spinach and dry well. Tear into bite size pieces, making sure to remove any large stems. Add bacon, apple, craisins, and toasted almonds (toast almonds in a 350 degrees oven for 8-10 min. or until golden brown=watch carefully). Toss with dressing immediately before serving.
Salad Dressing
¼ cup granulated sugar
1/3 cup oil
1 Tbs. red onion chopped
¼ tsp salt
3 Tbs. cider vinegar
*Mix ingredients in blender and pour over salad.
From Gina Fredinberg
Russian Chicken
6 to 8 Chicken Breast
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix
Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.
From Roxie Bybee
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix
Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.
From Roxie Bybee
Monday, April 13, 2009
Master Bread Dough Recipe
From the book Artisan Bread in Five Minutes a Day
Taught by Becca Greaves at Enrichment Activity
3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.
Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).
You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.
VARIATIONS:
Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)
Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days
European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)
Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds
Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)
Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)
Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)
MIX INS:
Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)
1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar
MAKING PIZZA (OR CALZONE):
(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.
Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).
Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).
Taught by Becca Greaves at Enrichment Activity
3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.
Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).
You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.
VARIATIONS:
Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)
Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days
European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)
Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds
Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)
Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)
Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)
MIX INS:
Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)
1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar
MAKING PIZZA (OR CALZONE):
(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.
Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).
Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).
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