Wednesday, 13 May 2015

NO MILK BISCUITS ...very good

I made these biscuits and I really enjoyed them. I dropped them into pan rather than roll out and cut.

This recipe is from http://www.cooks.com/recipe/p605d2th/no-milk-biscuits.html

NO MILK BISCUITS 
3 c. all purpose flour
3 tsp. baking powder
1/2 tsp. salt
6 tbsp. oil or soft shortening (Land O Lakes butter & olive oil spread works great)
2/3 c. water

Preheat oven to 450°F.Mix all ingredients together. Knead on floured board about 30 seconds. Roll out to 1/2 inch thick. Cut with small cutter (upturned drinking glass works great).
Place on ungreased cookie sheet. Brush tops of biscuits with melted butter to help them brown.
Bake at 450°F for 15 or so minutes.
Makes 12 or so biscuits.

Submitted by: Richard

Shepherds Pie

This recipe is from  http://www.foodnetwork.ca/recipe/shepherds-pie/7189/


Potato Topping
6 medium Yukon gold potatoes, scrubbed
Coarse salt and freshly cracked black pepper, to taste
¼ cup half and half cream (60 ml)
1 Tbsp butter (15 ml)
Pinch freshly grated nutmeg
Salt and pepper
Meat Filling
1 Tbsp butter (15 ml)
2 lb(s) ground beef
2 small onions, finely chopped
2 cloves garlic, chopped
2 stalks celery, finely diced
2 carrots, finely diced
2 tsp fresh chopped thyme (10 ml)
1 tsp dried oregano (5 ml)
Pinch of ground cloves
1 cup beef stock (250 ml)
1 Tbsp Worcestershire sauce (15 ml)
1 Tbsp Dijon mustard (15 ml)
Coarse salt and freshly cracked black pepper


DIRECTIONS

Potato Topping
1. Preheat oven to 375 degrees F.
2. Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork. Remove from oven, peel and put into a large bowl. Mash potatoes and add buttercream, nutmeg, and salt and pepper. Stir with wooden spoon until blended. Adjust seasoning.
Meat Filling
1. Put butter into a large deep skillet over medium heat. Add the onions and sauté until softened. Add garlic and continue to sauté for 3 minutes.
2. Add meat, breaking it apart and stirring until it’s browned.
3. Add the celery, carrots, thyme, oregano and cloves and season with salt and pepper.
4. Continue to cook over high heat until carrots begin to soften.
5. Add stock into pan and then add the Worcestershire and Dijon. Bring to a boil and then reduce heat to low.
6. Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.
7. Put meat mixture into a rectangular baking dish (about 7 ½-inches x 11 ½-inches and at least 3-inches deep). Spread the mashed potatoes over top and bake until top is golden and meat filling is bubbling, about 25 to 30 minutes.

Wednesday, 11 March 2015

Chili - Sister Susan's recipe

1 and 1/2 pounds ground beef
1 large onion, chopped
3 cloves garlic, chopped
1/2 red pepper. chopped
3/4 cup chopped celery
3 cups canned tomatoes
1 tin tomato soup
1 tin kidney beans, drained
2 tins pork and beans
3/4 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon liquid smoke
1 tablespoon prepared mustard
2 tablespoons chili powder

Brown beef, onion, garlic, peppers and celery in frying pan. Place in large casserole dish. Ad remaining ingredients. Stir together. Bake at 365 F for 1 hour until done.

Tuesday, 10 March 2015

Cowboy Cookies ( Recipe from school )

This is an excellent recipe! Very good.

1 cup white sugar
1 cup packed brown sugar
1 cup shortening or butter
2 eggs
1 cup chocolate chips
2 cups quick oats
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Cream sugars and shortening. Add eggs and mix thoroughly. Add chocolate chips, oats and vanilla. Add flour, salt, baking soda and baking powder. Stir real well. Let sit on counter for 1 hour. Then drop by teaspoons onto a greased cookie sheet. Bake at 350 F for 8 - 10 minutes. Cool.

Monday, 19 January 2015

Communion Bread - Gluten Free, Dairy and Lactose Free



This recipe for Communion bread is gluten free and also lactose and milk free. This recipe makes about 520 pieces.

2 cups celimix pancake mix
1 cup Betty Crocker Gluten free white cake mix
1 cup celimix bread ( rice ) mix
pinch of salt
1 teaspoon gluten free baking powder
3/4  cup of gluten free - lactose free soft margarine ( I use Becel Vegan as it states that it is gluten free - lactose free right on the carton )
3 eggs
 1 and 1/2 cups of gluten free - lactose free soy milk ( Sensational Organic Soy is the best )

Make sure that the soy milk and the margarine you use is both gluten free and lactose and dairy free as some people are not only intolerant to lactose but also allergic to the protein in any forms of dairy products.

In large mixing bowl stir together the pancake mix, the white cake mix and the bread mix. Stir in the salt and baking powder to mix well. Using your fingers work the margarine in gently. Place the 3 eggs in 2 cup measuring cup. Beat with electric mixer. Now fill to the 2 cup mark with the soy milk. Stir well to blend. Slowly add to the flour mixture, adding only enough to make a soft dough. It will need approximately 1 and 1/2 cups of the egg/soy milk mixture to get the dough to the right consistency. Using your hands, form into tiny balls, placing them on greased baking sheet. Bake approximately 8 - 10 minutes at 375 F oven. Cool. Store in freezer in airtight container till time of use.
Serve at your church Communion Service.




The pictures below shows some of the ingredients I use for this recipe.



Celimix bread mix


Wednesday, 26 November 2014

Slow Cooker Stuffing

Recipe from http://allrecipes.com/Recipe/Slow-Cooker-Stuffing-2/Detail.aspx?evt19=1


  • To make the slow cooker stuffing in the oven, prepare as directed using the full amount of broth. Transfer to a 9x13 inch baking dish or other large casserole dish. Bake uncovered for 45 minutes to 1 hour at 350 degrees F (175 degrees C).
  • This recipe is designed for use in a standard 4 quart slow cooker. Larger slow cookers will also work.

Directions


  1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
  2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
  3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.





Ingredients 



Wednesday, 5 March 2014

Chocolate Cupcakes

I made these cupcakes this morning. They turned out very nice - moist and delicious! I made chocolate frosting instead of the Vanilla Buttercream  in the recipe.

The recipe is from  addapinch.com


Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe
 
Prep time
Cook time
Total time
 
Get this easy recipe for Chocolate Cupcakes with Vanilla Buttercream Frosting.
Author: 
Serves: 12
Ingredients
  • Chocolate Cupcakes
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon espresso powder
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 egg
  • ½ teaspoon vanilla
  • ½ cup boiling water
  • Vanilla Buttercream
  • 8 tablespoons butter (1 stick), softened
  • 2½ cups confectioner’s sugar, sifted
  • 2-3 tablespoons milk, heavy cream or half-and-half
  • ¼ teaspoon vanilla
  • pinch of salt
Instructions
  1. Preheat oven to 325º F.
  2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
  4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
  5. Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
  6. Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow the cupcakes to cool completely.
  8. For the Buttercream Frosting:
  9. Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.
  10. Add confectioner’s sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.
  11. Add vanilla and a pinch of salt and combine until well-incorporated.
  12. Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner’s sugar. For a softer frosting, add more milk or cream.


Read more: Chocolate Cupcakes with Vanilla Buttercream Frosting Recipe - Cooking | Add a Pinch http://addapinch.com/cooking/2013/02/07/chocolate-cupcakes-recipe/#ixzz2v7r0uAyX
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