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Quick Baking Mix
Use this mix to replace “Bisquick” in recipes.
Quick Baking Mix
5 cups all-purpose flour
1/4 cup baking powder
2 tablespoons white sugar
1 teaspoon salt
1 cup shortening
In a large bowl mix together the flour, baking powder, sugar, and salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to 6 weeks.
Impossible Cheesecake Pie
IMPOSSIBLE CHEESECAKE PIE
The pie that does the impossible by making its own crust.
3/4 c. milk
2 tsp. vanilla
2 eggs
1 c. sugar
1/2 c. baking mix
2 pkgs. (8 oz. each) cream cheese, cut into about 1/2 inch cubes and softened
Cheesecake Topping (below)
Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Place milk, vanilla, eggs, sugar and baking mix in blender container. Cover and blend on high 15 seconds. Add cream cheese. Cover and blend on high 2 minutes. Pour into plate. Bake until center is firm, 40 to 45 minutes; cool. Spread Cheesecake Topping carefully over top. Garnish with fruit if desired.
CHEESECAKE TOPPING
Mix Together:
1 c. dairy sour cream
2 tbsp. sugar
2 tsp. vanilla
Rosebud’s Butter Topped White Bread
I love making bread. I try to make fresh bread on a weekly basis, often more than once during a week. For years my favorite bread has been my Sweet Sourdough Bread due to its simplicity in preparation and its delicious taste and texture. I still love that bread for making toast and just for eating in general. But this bread. Oh. My. Goodness. This is the most wonderful white bread I have ever made. Perfect for sandwiches. Perfect for toast. Croutons. You can slice it thin and it has the softest texture of any homemade bread I have ever made. I plan to try this recipe for rolls and buns, too. Oh, and my loaves rose a good 5 or 6 inches! Beautiful!
I found this recipe at the Curvy Carrot. Be sure to stop over there and say hello!
Rosebud’s Butter Topped White Bread
4 and 1/2 teaspoons dry active yeast (or the equivalent of two packets)
3/4 cup warm water
1/4 cup granulated sugar
1 tablespoon salt
3 tablespoons unsalted butter, room temperature and cut into pieces
2 and 2/3 cup additional warm water
9-10 cups all-purpose flour
4 tablespoons (1/2 stick) unsalted butter, melted, for brushing the tops of the loaves
Additional butter/cooking spray, for greasing your rising bowl and loaf pans
1. In the bowl of your standing mixer fitted with the paddle attachment, dissolve the yeast in 3/4 cup of warm water, about 5 minutes.
2. Add the sugar, salt, butter, additional 2 and 2/3 cup warm water, and mix gently to combine.
3. Slowly add 5 cups of the flour, mixing on low speed until smooth.
4. With the mixer on its lowest speed (you don’t want flour everywhere…as I have discovered), slowly add the remaining flour until the dough is smooth.
5. Switch to your dough hook attachment and knead the dough for 10 minutes. Or, alternatively, you can do it the old fashioned way and
6. While the dough is kneading, lightly grease a large bowl with butter or cooking spray, as well as two loaf pans.
7. Once the dough is ready, place the dough in the greased bowl and turn over to completely coat the dough with butter/cooking spray. Cover, and set in a warm place to rise for 1 hour.
8. After an hour, gently punch down the dough and divide it into two portions.
9. Working with one portion at a time, roll (with a rolling pin) the dough out into roughly 12″ x 12″ square, making sure that the thickness of the dough is uniform throughout.
10. Slowly and tightly roll up each rectangle, sealing the edges firmly.
11. Tuck the ends of the roll tightly under the bread and place into your prepared loaf pans. Repeat with the second loaf. Cover the loaves, set in a warm place, and let rise until doubled, about another hour.
12. Place one rack on the lowest position in the oven and preheat the oven to 425 degrees.
13. Bake the loaves for 15 minutes, then cover each loaf with aluminum foil to prevent the tops from browning too much.
14. Once covered with foil, bake for an additional 15 minutes.
15. Remove the loaves from the oven, place on a wire rack to cool, and lightly brush the loaves with the melted butter.
Cheese Grits
Cheese Grits
4 cups water or broth
1 cup whipping cream
1 teaspoon salt (or to taste)
1/4 teaspoon freshly ground pepper
2 cups uncooked quick-cooking grits
2 cups (8 oz.) shredded Gouda or Cheddar cheese
1/2 cup buttermilk
1/4 cup butter
2 teaspoons hot sauce
Bring first 4 ingredients and 4 cups water to a boil in a Dutch oven over high heat; whisk in grits, reduce heat to medium-low, and simmer, stirring occasionally, 15 minutes or until thickened. Remove from heat, and stir in cheese and remaining ingredients.
Melissa’s Best Deviled Eggs
In my opinion these are the simplest, best deviled eggs ever!
Melissa’s Best Deviled Eggs
7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
Salt and pepper, for taste
Paprika, for garnishing
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise and pickle relish. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika. Store covered in refrigerator.
Tip: Often, I will boil a couple of extra eggs and treat my dog to the whites and add the extra yolks to the mixture to make the stuffed eggs even fuller. Add extra mayonnaise and relish to taste.
Broccoli Salad
This is one my favorite recipes!
10 slices Morning Star Farms Vegetarian Bacon
1 head fresh broccoli, cut into bite size pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup chopped pecans
Place bacon in a large, deep skillet. Cook over medium high heat in a bit of oil until evenly just golden brown. Drain, crumble and set aside. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours. Before serving, toss salad with crumbled “bacon” and chopped pecans.
Phyllo Vegetable Pot Pie
I recently made this recipe and loved it. The process is a bit time consuming, but well worth the effort. I made it for no special occasion, but this pot pie would make an elegant entree for any holiday or company dinner. I made a number of changes to the recipe, using ingredients I had on hand – it worked! I noted the changes in the recipe below.
Phyllo Vegetable Pot Pie
8 ounces leeks (I used one cup chopped onion)
1 stick, plus 3 tbsp. butter
8 ounces carrots, diced
8 ounces mushrooms, sliced (I used a half-pint jar or home canned mushrooms)
8 ounces Brussels sprouts, quartered (I used a 10 ounce pkg. frozen chopped broccoli, thawed)
2 garlic cloves, minced
4 ounces cream cheese (1/2 block)
4 ounces Roquefort or Stilton cheese (I used 1/2 half cup shredded Parmesan and 1/2 cup swiss)
2/3 cup heavy cream (I used half & half)
2 eggs, beaten
8 ounces cooking apples, peeled and chopped (I used Granny Smith Apples)
8 ounces cashew nuts or pine nuts, toasted (I used chopped walnuts)
12 ounces frozen phyllo dough, thawed (I used a 10 ounce pkg.)
salt and pepper to taste
- Preheat oven to 350 degrees. Cut leeks in half through the root and wash them to remove any soil, separating the layers slightly to check that they are clean. Slice into 1/2 inch pieces, drain and dry on paper towels.
- Heat 3 tbsp. of the butter in a large pan and cook leeks and carrots over medium heat for 5 minutes. (I used onions.) Add the mushrooms, Brussels sprouts (I added the broccoli instead) and garlic and cook for another 2 minutes. Remove from heat and allow to cool.
- Wisk the cream cheese, blue cheese (or other cheeses), cream, and eggs in a bowl. Season with salt and pepper. Pour over the vegetables.
- Peel and core the apples and cut into 1/2 inch cubes. Add them to the vegetables with the nuts.
- Melt the remaining butter in a pan. (I melted it in a Pyrex measuring cup in the microwave.) Brush the inside of a 9 inch springform pan with melted butter. Brush two-thirds or the pastry sheets with butter, one at a time, and use them to line the bottom and sides of the pan, overlapping the layers so that there are no gaps.
- Spoon in the vegetable mixture and fold the excess phyllo pastry over toward the center to cover the filling.
- Brush the remaining phyllo sheets with butter and cut them into 1 inch strips, arranging them decoratively in a rough mound.
- Bake for 35 – 40 minutes, until golden brown and crisp all over. Let stand for 5 minutes to cool, then carefully remove the pan and transfer the pie to a serving plate.
- Enjoy!
Tip: Keep phyllo sheets covered with a damp tea towel to prevent them from drying out. Remove each sheet as you use them. Phyllo dough dries out quickly and becomes brittle!
You can see how pretty it looked! The filling held together nicely.
I served this with Roasted Beets with Gorgonzola Cheese and Walnuts and Mashed Potatoes and Cauliflower and Strawberry Pretzel Salad for dessert. Yum!
We had enough leftover for lunch the following day. The potpie was delicious served at room temperature or heated.
I found this recipe in one of my favorite cookbooks – Vegetarian by Linda Fraser. I’ve had this cookbook for about ten years I think. Love it.
Roasted Beets with Gorgonzola Cheese and Walnuts
We love beets in our house. We usually eat them fresh, but every once in a while I will open a can and make Spiced Beets. This recipe or rather, method, is delicious and savory.
Roasted Beets with Gorgonzola Cheese and Walnuts
Trim tops from beets and wash. Place in a pot of water and bring to a boil, then simmer until tender. Cool.
I like to wear rubber gloves at this point and rub the outer skin off the beets, but you don’t really have to. Place beets in a casserole dish or roasting pan. Top with several pats to butter. Just eye-ball it. I like to give a good amount of butter over the top based on how many beets I am cooking. Sprinkle Gorgonzola and chopped walnuts over the top and roast for 20 or 30 minutes.
Delicious!
Cornmeal Pie
I found this recipe at Chicken’s in the Road – Farm Bell Recipes. It reminds me a little of a Chess pie that I love to make at Thanksgiving time.
Turned out pretty, yes? Well, my fluted edges could use some work.
Cornmeal Pie
1 deep dish or 2 regular unbaked pie shells (see below)
1 cup butter or margarine
2 cups granulated sugar
3 eggs
1 teaspoon vanilla
8 Tablespoons cornmeal (stone-ground preferred)
3 Tablespoons all-purpose flour
1 cup milk
1 cup pecans, chopped (optional)
Mix all ingredients (except nuts) in a heavy saucepan. Bring mixture to a slow boil, stirring constantly. Boil for 3 minutes. Add nuts if desired. Pour into pie shells and bake at 375 degrees for 35 – 40 minutes until inserted toothpick comes out clean. Allow to fully cool before serving.
Note: The original recipe called for 2 unbaked pie shells. I made two Spelt Pie Crusts and lined my two pie plates with them. Then I made the filling. One batch of the filling filled only one of my pie shells. So I made a second batch of the filling. Either my pie plates are really large or the lady who posted the original recipe used small pie plates. So, I don’t know. You decide.
Also, I used this Spelt Pie Crust Recipe for the first time. It was okay. I felt like there was too much fat in the pie crust and it made the crust too soft. So, next time I will try this recipe for Easy Vegan Spelt Pie Crust.
This pie was a nice ending to our menu of Southern Fried Tofu, French Green Beans, and Rutabagas.
Apple BBQ Sauce for Canning
I am still canning all those apples we bought back a few months ago. Who knew life would be so crazy the last few months? I’ve hardly had more than one day a week (if that, some weeks) to work on the canning. Thankfully I only have about 5 bushels of apples left and seven pumpkins left that need preserving.
So, since we have enough apple sauce and apple butter to last us a few years, I was racking my brain trying to come up with a new recipe for the apples. I get bored easily.
This original recipe is what I came up with:
Apple BBQ Sauce
8 cups applesauce
6 cups brown sugar
32 oz. tomato sauce (or two 15 oz. cans)
1 1/2 cups vinegar
4 tsp. salt
4 tsp. garlic powder
3 tsp. cinnamon
2 tsp. liquid smoke
2 tsp. chili powder
2 tsp. paprika
1 tsp. black pepper (optional)
1/2 tsp. cayenne pepper
1/4 tsp. ground cloves
Mix all ingredients together in a large stock pot. Bring to a boil, simmer for 1 1/2 – 2 hours or until thickened. It smells wonderful!
Fill sterilized pint jars with the hot BBQ sauce, leaving 1/2 inch head space. Process 20 minutes in a hot water bath. Be sure to add five minutes for each 1000 feet elevation. I have to process mine for 25 minutes because we live at about 1600 feet.
Yield: 6 – 7 pints
