Sunday, October 21, 2012

Fried Bread

Just one look at this and I don't have to tell you it is not healthy.  Deep fried bread covered in butter and powdered sugar. Fried bread is something that my husband introduced me to.  My mom would make scones that were like sopapillas and we would eat them maybe once a year if we had a lot of people over.  We would drizzle honey on them or use jelly.  I make fried bread often.  When I make it I usually do it on a Sunday.  I don't know why...I guess it could just be the structure of the day.  It is easy to get up and put the dough together.  It will rise while we are at church and when I come home all I have to do is fry it up.  It makes for a fast delicious meal after church.  It's not very healthy.  I suppose it would be healthier if I made Navajo tacos out of them.  We will just have to save that for another day!  We eat the fried bread plain, with butter and powdered sugar, with jelly, with peanut butter and maple syrup and I also like Jalapeno jelly on mine if I have it.  It's about the only time I will eat jalapeno jelly. 
 Where we live we have a food truck that goes to the fair, to Corn Fest, Fleming Fall Festival, Sugar Beet Days, and all the other events that take place locally.  It also sometimes parks in the Home Depot parking lot.  It is called Grebble.  They make funnel cakes, deep fried Twinkies and a few other things.  Of course they make Grebble.  It is like a fried bread but is a little more puffy than dense.  Not really a doughnut but very addictive.  They will cover the Grebble in cinnamon sugar or plain white sugar.  Today I took some of the fried bread dough and coated it in plain white sugar.  It was pretty good.  Not exactly like Grebble but definitely much cheaper....and you could stand in line for an hour to get Grebble. That's how popular it is around here.
Here is my fried bread in plain white sugar.
You can use any regular bread recipe.  I will give you a couple later in this post.  All you do is deep fry the bread dough.  Shape it however you would like.  I keep a small bowl of oil to dip my hands into while shaping the dough.  This keeps it from sticking to me.  I will also give you a recipe for a puffy fried bread similar to a scone or sopapilla which you can make if you don't have time to allow your dough to rise.  It is a non yeast dough and you can cook it immediately. 
Once your dough is ready to fry shape it however you like it.  I lay mine out all over my counter while I am making it like this.
I put it in my pan in batches and fry it up.
We end up with a big bowl of fried bread that we snack on the rest of the day and my husband likes to take it for breakfast in the morning.
To make a puffy fried bread (not pictured) mix 4C. Flour, 2 T. Oil, 2 T. Sugar, 2 T. Baking Soda, 1 1/2 tsp. Salt, 1 3/4 C. Warm Water.  This will not rise since there is no yeast in the recipe.  Just combine it together and fry it up right away.  It will puff in the hot oil as it is cooking.  I got this recipe from a girl scout troop cook book my niece made when she was little. Troop 1902 submitted by Darcie Sherlock.
The recipe I used today came from my Better Homes and Gardens Cook Book.  Heat 2 1/4 C, milk for 2 minutes in the microwave.  Mix 1 T. Yeast, 2 T. Sugar and 1 T. soft Margarine.  Add warm milk and whisk together.  Add 6 C. Flour and 1 tsp. Salt.   Stir together with a fork as much as you can then get your hands in there and mix it all together and knead slightly in the bowl.  Spray the lid for the bowl or some saran wrap with oil and cover.  Let it sit until double or do what I do and go to Church or run some errands and when you come back
 it will be ready to go.
My husband prefers this recipe.  It came from Ann Marie Lovin in the "What's Cookin' in the Greeley Colorado Stake" church cook book that I have.  She calls it Pot Luck Pan Rolls.  This is the recipe I usually make for fried bread.  I didn't use it today because I need new powdered milk, but it is the one I usually use and for some reason it is the one my husband prefers.  Mix 1 T. Yeast, 1/3 C. Sugar, 2 Eggs, 1/4 C. Powdered Milk and 1/2 C. soft margarine in a bowl. Add 1 1/2 C. Warm Water and whisk together.  Add 6 C. Flour and 1 1/4 tsp. Salt and stir together with a fork as much as you can.  Just as above get your hands in there and mix it all together kneading a little in the bowl. Spray the lid for the bowl or some saran wrap with oil and cover.  Now let that rise just like above and you are good to go.   
Whatever recipe you use weather it is yours or mine your family will love fried bread. Eat it plain or dress it up either way is yummy.  In fact my husband is eating a piece right now with some leftover chili.

Saturday, October 20, 2012

Blueberry Muffins

I have been wanting to make these for a while now but have just been putting it off.  These actually have cream cheese in them and I almost named them Blueberry Cream Cheese Muffins but decided against that since you really can make this recipe without the cream cheese.  I just happened to have some leftover whipped cream cheese from when we had Bagels and decided it would be good in the muffins.  It was good.  In fact I ate the two on the plate that you see in the picture on top and when I turned around they were practically gone.  There is one left and I would have eaten that too but I resisted!  I used dehydrated Blueberries in this recipe but you really can't tell.  They cooked up great...which only encourages me to try my oatmeal blueberry cookie idea that has been spinning around in my head for a couple of years!
Blueberry Muffins
1 3/4 C. Flour
1/3 C. Sugar
2 tsp. Baking Powder
1 Egg
3/4 C. Milk
1/4 C. Margarine
1 tsp. Vanilla
1/4 tsp. Salt
1/3 C. Cream Cheese - optional
3 oz pkg Dehydrated Blueberries
In a mixing bowl combine milk and egg with a whisk.  Add soft butter and if you are using cream cheese add that also to the milk and egg and whisk together.  I used whipped cream cheese so this came together easily.  Add Flour, Sugar, Baking Powder, Vanilla and Salt.  Stir together with a fork until well combined.  Add Blueberries and stir together.  Drop by spoonful into lined muffin cups. 
 I made 12 muffins with this recipe. 
Bake at 400* for 20 minutes
Now you can see how these were gone as soon as a turned my head!

Monday, October 15, 2012

Peanut Butter Balls

My kids love these.  Last night we wanted some candy.  We didn't have any.  I figure if it is not in the house we won't eat it.  But yesterday it was worth it to make some candy.  These peanut butter balls are so fast and easy and if you want you can dress them up in mini muffin cup liners.  I think I may have introduced you to these before in the form of Peanut Butter Cups but I am doing it again!
Peanut Butter Balls
1/2 C. Creamy Peanut Butter
3 T. Butter or Margarine
1 C. Powdered Sugar
1/2 Pkg. Chocolate Almond Bark
Ok - I cheat when I dip chocolate....
no tempering for me....
almond bark is just fine for this family!
Combine Peanut Butter, Butter and Powdered Sugar.  Roll into walnut sized balls....or smaller.  Dip into melted chocolate.  Let cool on wax paper on a cookie sheet.  If you have never dipped before I like to use a plastic fork that has the middle 2 tines  broken off.  With the leftover chocolate I made Chocolate Covered Popcorn.  I like the sweet and salty combo.  I just pop a bag of my favorite microwave popcorn.  Pour the leftover chocolate over it and stir it up.  Pour it out on to wax paper on a cookie sheet and let it cool.

Sunday, October 7, 2012

Zucchini Muffins

I know I have mentioned to you before how much my family loves zucchini bread.  In fact I have done a post about it.  You can find that recipe here.  Interesting fact is that this is the first recipe I ever put on this blog after my creation post.  We often have zucchini bread on a Sunday morning.  It is a fast breakfast as we are trying to get out the door for church.  I decided to try something new with the very same recipe.  Muffins.  Just make the zucchini bread recipe I linked you to above and place them in muffin cups!  I got 24 muffins from the recipe.  I filled them about 3/4 full.  I debated putting a streusel topping on them with some oats and butter and cinnamon but decided against it today.  It would be delicious however.  My family gobbled these up.  In fact my husband said they tasted better than the bread....we all know there really is no reason for that, since it is the same recipe but hey - who am I to argue?  The muffins only take 20-25 minutes to cook and the bread takes at least an hour or more so I figure I am getting off easy on this one! 
My hope from this post is that you will look at the recipes you use and love and try them in other ways.  My daughter suggested using this recipe for zucchini pancakes or waffles!

Tuesday, October 2, 2012

Cheese Souffle

It has been a while since my last post.  I guess you can say that life has really gotten away from me lately.  I have been pretty busy with the girls and Homecoming,  and doctor appointments.  Shelby has a project going at Church where she is learning to master a skill from a family member.  She has chosen to do 10 hours of cooking with me.  She is choosing the recipes and I will say that she had decided on some harder recipes that require a variety of techniques.  The first one she made was this Cheese Souffle.  I myself have never made a Souffle so this was a first for both of us.  I of course turned to my trusty Better Homes and Gardens Cook Book.
Cheese Souffle
6 T. Butter
1/2 C. Flour
Dash Cayenne Pepper
1 1/2 C. Milk
3 C. Shredded Cheddar Cheese
(I used a cheddar jack cheese)
6 Egg Yolks
6 Egg Whites
First you need to take a strip of tin foil and cut it to the length that will go around a souffle dish.  Fold the foil into thirds and butter the side of the foil that will be on the inside of the dish.  Wrap it around the souffle dish and tape it together like this....
Set the dish aside while you work on your Souffle.
For your cheese sauce melt butter in a medium to large sized sauce pan.  Stir in flour and cayenne pepper.  Add your milk all at once.  Cook and stir until thickened and bubbly.  Add the cheese 1 cup at a time stirring until melted. 
Set the cheese sauce aside while you work on the next step.
Separate your egg whites from the yolk.
Beat the egg yolks with a fork and then slowly combine the cheese sauce with the yolks stirring constantly.  Once combined set the cheese sauce aside while you work on the next step.  Beat your egg whites in a bowl until stiff peaks form...The tips will be standing up straight.
Gently fold about 2 C. of the stiff egg whites into the cheese sauce.
Gradually combine the remaining egg whites and cheese sauce together folding to combine.  Pour entire mixture into your ungreased souffle dish that you prepared with foil earlier.  Bake at 350* for about 50 minutes or until a knife comes out clean.  Be kind to your souffle and don't make a lot of heavy movements in the kitchen....
you don't want it to fall!
Traditionally you would place 2 forks in the center of the souffle and pull it apart to serve....but we just took a spoon and scooped it out.  To me it tasted like cheesy scrambled eggs.  I learned that I didn't see what all the fuss was about as far as a Souffle is concerned, and Shelby learned that she really does not like to cook too much!  I will say that for someone who does not like to cook she made
a perfect looking souffle!