1 box German Chocolate cake mix
3/4 cup Butter, melted
14 ounces Caramel candies, unwrapped
2/3 cup Evaporated milk, divided
1 cup Chocolate chips
1 cup Pecans, chopped
Melt caramels and 1/3 cup of the evaporated milk over hot water or in microwave, stirring every thirty seconds. Keep warm.
Combine the cake mix, butter and remaining evaporated milk and beat well. Spread 1/2 the batter in a greased 9x13 inch pan. Bake for 6 minutes at 350F degrees. Cool about 2 minutes.
Spread caramel mixture over baked layer and sprinkle with chocolate chips. Stir 1/2 cup nuts into remaining 1/2 of batter and drop by half teaspoonsful over top. Sprinkle with remaining 1/2 cup nuts. Return to oven and bake for 18 minutes at 350F degrees. Cool in pan and cut into 1 1/2 inch squares.
Monday, June 23, 2008
Hot Roll Mix
Troba Mangum
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
5 lbs (20 cups) all-purpose flour
1 1/4 cups sugar
4 tsp salt
1 cup instant non-fat milk
Combine all ingredients in large bowl. Stir together to distribute evenly. Put ina large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups hot roll mix.
Pan Rolls:
1 Tbsp. Active dry yeast.
1 1/2 cups lukewarm water
2 eggs, beaten
1/2 cup vegetable oil or melted margarine
5-6 cups HOT ROLL MIX
In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups Hot Roll Mix. Blend well. Add additional Hot Roll Mix to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk about 1 hour.
Grease a 9x13 baking pan or two 9 inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24-30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375. Bake 20-25 minutes until browned. Brush tops with butter or margarine. Makes 24 to 30 rolls.
Whole Wheat Applesauce Cookies
Ali Crockett
Cream together:
1 cup brown sugar
1 1/2 cups applesauce
1 egg
1 tsp baking soda
Add:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Mix everything together and add semi-sweet chocolate chips. Bake at 375 for 8-10 min.
Cream together:
1 cup brown sugar
1 1/2 cups applesauce
1 egg
1 tsp baking soda
Add:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Mix everything together and add semi-sweet chocolate chips. Bake at 375 for 8-10 min.
Southwestern Soup
Ali Crockett
1 can red kidney beans, rinsed and drain
1 can black beans, don't drain
3 cups water
1 can mexican style stewed tomatoes
2 medium carrots sliced
1 large onion, chopped
1/2 small can chopped green chilies
2 Tbsp (or 4 cubes) chicken bouillon
1/2 tsp. chili powder
2 garlic cloves minced
Put everything in crock-pot. Cook on low for 10 hrs. Or on high 4-5 hours. Serve topped with shredded cheese and crushed tortilla chips.
1 can red kidney beans, rinsed and drain
1 can black beans, don't drain
3 cups water
1 can mexican style stewed tomatoes
2 medium carrots sliced
1 large onion, chopped
1/2 small can chopped green chilies
2 Tbsp (or 4 cubes) chicken bouillon
1/2 tsp. chili powder
2 garlic cloves minced
Put everything in crock-pot. Cook on low for 10 hrs. Or on high 4-5 hours. Serve topped with shredded cheese and crushed tortilla chips.
Honey Ginger Chicken
1/4 cup soy sauce
1/4 cup honey
1 tsp grated ginger
1/2 tsp garlic
1 Tbsp whith vinegar
Dip chicken in egg and flour then panfry in small amount of oil.
Add all ingredients to pan when chicken is cooked.
1/4 cup honey
1 tsp grated ginger
1/2 tsp garlic
1 Tbsp whith vinegar
Dip chicken in egg and flour then panfry in small amount of oil.
Add all ingredients to pan when chicken is cooked.
Chicken Lasagna
1/2 cup butter
1/2 tsp salt
1/4 tsp basil
2 1/2 cups chicken broth
1/2 cup flour
3 cups cooked diced chicken
2 cups cottage cheese
2 cups mozerella cheese
1/2 cup parmesan cheese
1 egg slightly beaten
1 package (10 oz) frozen spinach
1 package(8 oz) cooked lasagna noodles
Melt butter with salt and basil. Gradually add flour and then broth. Mix in chicken
Combine cheeses, egg and spinach. Add 1-2 Tbsp flour to absorb moisture.
Make layers starting with cooked noodles then chicken mixture and then cheese mixture.
Bake @ 375 degrees for 45 minutes.
1/2 tsp salt
1/4 tsp basil
2 1/2 cups chicken broth
1/2 cup flour
3 cups cooked diced chicken
2 cups cottage cheese
2 cups mozerella cheese
1/2 cup parmesan cheese
1 egg slightly beaten
1 package (10 oz) frozen spinach
1 package(8 oz) cooked lasagna noodles
Melt butter with salt and basil. Gradually add flour and then broth. Mix in chicken
Combine cheeses, egg and spinach. Add 1-2 Tbsp flour to absorb moisture.
Make layers starting with cooked noodles then chicken mixture and then cheese mixture.
Bake @ 375 degrees for 45 minutes.
Saturday, June 21, 2008
Speedy Pizza Crust
Rebecca Orton
3/4 cup warm water combined with 1 tbsp yeast
1 tsp sugar
3/4 tsp salt
1 T oil or shortening (optional. I confess, I usually leave this out and the crust is still good)
1 1/2 - 2 cups flour (1:1 ratio of whole wheat and all purpose flour works well, or use all white)
Combine together to make a smooth dough, then set aside for as long as it takes you to prepare your toppings. It's just as good if it sits for 5 minutes as when it sits for an hour. When you're ready to make the pizza, stretch and pat out the dough, top and then bake at 450 for 12-15 minutes. Or, stretch and pat out the dough, then spread it on a HOT grill for 2 1/2- 3 minutes, close the lid. Flip the bread and top the cooked side, then close the grill, turn off the heat and let sit until the cheese is melted.
Calzones:fill with sauce, toppings(mushrooms, olives, pepperoni, italian sausage, onions etc) and cheese. Bake until crust is golden brown.
3/4 cup warm water combined with 1 tbsp yeast
1 tsp sugar
3/4 tsp salt
1 T oil or shortening (optional. I confess, I usually leave this out and the crust is still good)
1 1/2 - 2 cups flour (1:1 ratio of whole wheat and all purpose flour works well, or use all white)
Combine together to make a smooth dough, then set aside for as long as it takes you to prepare your toppings. It's just as good if it sits for 5 minutes as when it sits for an hour. When you're ready to make the pizza, stretch and pat out the dough, top and then bake at 450 for 12-15 minutes. Or, stretch and pat out the dough, then spread it on a HOT grill for 2 1/2- 3 minutes, close the lid. Flip the bread and top the cooked side, then close the grill, turn off the heat and let sit until the cheese is melted.
Calzones:fill with sauce, toppings(mushrooms, olives, pepperoni, italian sausage, onions etc) and cheese. Bake until crust is golden brown.
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