Bread, Uncategorized

Dinner Rolls

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I’m hoping that bread making skill will come in time. I obviously am not a good bread maker and I have NO IDEA what I’m doing wrong. It’s not hard, it’s fluffy, but it’s definitely not airy and light. My research showed that I may have used too much flour. I’m trying to learn though. It’s not really that easy. I’ll keep trying.

My sister had a baby girl. She’s the sweetest, cutest, precious baby ever. My sister doesn’t live in my state currently. Her husband is in the military. I don’t know when he’ll leave, but my heart is sad, because I don’t get to see my Ada much…My husband used to be in the military and I guess this must be how my family felt when we were gone. I don’t know, but I just have very mixed feelings. Sometimes I feel like I’ve lost my sister…maybe forever. We’ve really struggled the last year to get along and have a good relationship. I just let her come to me to speak,  because she has to make that move. I figure one day she’ll rather spend her time with me than her friends and stuff. I remember what it’s like being 18. It’s one of those when it’s bad it’s bad, when it’s good it’s really good relationships. She is a lot younger than I am. I changed her diapers and loved on her when she was little, even up until now. I think that we both forget we’re both human and we both have feelings. It’s this way with my mother too. Sometimes she reads a text and jumps down my throat because she says I’m being bossy or whatever. The truth is I must just be a crappy texter haha. Honestly, I’m just laughing it off. You can’t dwell on sadness, or hurt feelings. You focus on the happy thoughts, the good things in life. All I want is for my sister’s husband to decide to come home. I miss my sister and I want my niece home so I can spoil her crazy rotten! Beware people, if my sister is ok with you, you might see some crazy amounts of Ada photos. I just can’t post the pictures without her permission…but you no idea how tempted I am! HAHA

This is a King Authur recipe!

  • 1/2 cup lukewarm water
  • 2 cups warm milk ( 100 – 110°F)
  • 3 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 1/2 tablespoons yeast, instant preferred
  • 6 to 7 cups  All-Purpose Flour
  1. Combine the water, milk, butter, sugar, salt and yeast in a large bowl, or the bowl of your stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam.
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    –> Add 5 cups of flour and mix by hand or with the paddle attachment until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together.
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    –> Add flour, 1/2 cup at a time and blend with the dough hook until a smooth ball begins to form. Knead by hand for about 10 minutes, or by machine for 4 to 5 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch.
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    –> Lightly spray your work bowl with cooking spray and place the dough in the bowl. Spritz the top of the dough with spray as well and cover lightly with plastic wrap or a shower cap. Let rise for 20 minutes at room temperature or until the dough is full and puffy.
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    –> Gently deflate the dough and pat out to a rough rectangle about 8 inches by 12 inches. Cut the dough into 4 long strips, then cut each strip into 6 portions for a total of 24 dough balls. Shape into round balls as you would shape meatballs, using your cupped hands to roll the dough. Spritz your hands with cooking spray to prevent sticking.
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    –> You can place the rolls into any of the following pans, well greased or lined with parchment paper: One half-sheet baking pan or 2 quarter-sheet pans. Two 13″ x 9″ x 2″ pans. Four 8″ or 9″ round baking pans OR a combination of any of these pans.
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    –> After the rolls are in the pans, cover again with your plastic wrap and let rise at room temperature for another 20 to 25 minutes, or until well rounded and full looking. If you are baking now, preheat the oven to 350°F.
  8. <!– please remove InstructionPhoto
    –> Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired. Serve warm, store leftovers in a plastic bag for up to 3 days.
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    –> If you want to freeze the unbaked buns, place in the pans as described in step 6 and allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.
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Bread, Uncategorized

Homemade tortillas

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I’ve wanted to make homemade tortillas for years. I just never had the guts to do it. I looked around at many different recipes and decided that i just needed to make my own. I wish I had taken the leap and bought a tortilla press. Since everyone had loved these tortillas I made, I decided to invest in a tortilla press. It’s really hard to roll these bad boys out evenly and thin enough. If it wasn’t for it being flour, you might confuse this with sopes. However, they’re made of corn tortillas, instead. I think I’ve gained the biggest muscles by rolling out these tortillas. Get you a press!!

3 cups All-purpose flour

1 tsp Baking powder

1/2 tsp Salt

1/3 cup Vegetable oil
1 cup Water
Mix flour, baking powder, and salt together. Add the vegetable oil. Add in water, but slowly. Make sure that the dough is sticky, but not so sticky is sticks to things. I usually divide my dough up. Put onto a floured surface and cover with a towel for 30 minutes. Afterwards you can roll or press the dough out.  Then lightly brown both sides. When it bubbles then you know it’s ready.
Bread, Uncategorized

Dressing

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Preventing these starving people from overtaking the bowl of food before I get pictures is near impossible. I semi invented this recipe. I got the basic ingredients from my friend Sarah. She’s one of my best friends. I’ve known her for so many years, I almost lost count. You know she’s one of those friends that you can literally tell everything you know to. I have other friends who I share things with, but Sarah has been with me forever and we share many of the same life style patterns. She and I have survived deployments, AT’s, four kids, deaths, and general life challenges together. I care very deeply for her. She’s my rock. I hope she feels the same….

For years and years I was bound and determined to figure out how to make dressing. At Thanksgiving my family would buy from local restaurants. It was always SO expensive. It would end up costing us tons of money. Almost as much as half our meal. It isn’t cheap feeding 20 people. I learned this recipe and ever since, I’m the one who is asked to bring dressing. Ego booster? Yes!

 

1 cup of roasted chicken, shredded

1 small bag of Pepperidge farm stuffing

1 small, unsweet cornbread, crumbled

2 large celery stalks, diced

1 small onion, diced

1 teaspoon sage

32 oz chicken broth.

butter

Preheat oven to 350. In a frying pan sauté onions and celery until soft, in a little butter. About 5 or 6 tablespoons. Spray a 13×9 baking dish with cooking spray. Mix together breads in a large bowl.  Don’t drain butter. Pour into bread mixture. Add chicken and sage. Mix well. Pour in chicken broth. About 1/2 to start. Stir together. Add 1/4 of remaining if needed, and then the remaining 1/4 if needed. Bread should feel sticky. Bake 45 minutes.

Bread, Uncategorized

Cherokee Fry Bread

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My family is from all over. I’m literally a mixed mutt. Most of us are these days. My mom’s family are Cherokee. My dad’s family has Cherokee too, but most of it comes from my mom’s side. Most of the time my great grandmother said she was black dutch. This is because most times back in those days, you didn’t want to be associated with being any type of black or native American. Native American’s that lived outside of the reservation usually said they were white if they could get away with it, or if they couldn’t, they’d claim black dutch. It’s better than being an Indian in their minds. People treated you differently. I recently learned to make fry bread. It’s not something I grew up with, unless I was in Cherokee. This recipe is pretty authentic. It could have been changed over the years, but I know not of this. I received it from someone I know on the reservation.

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup water

1/2 teaspoon baking powder

1/2 cup instant dry milk

2 cups shortening

Add all the dry ingredients. Add water until a soft ball forms. In your deep frying pan heat shortening until flour bubbles. Pull off a palm sized mound of dough. Roll into a ball. Flatten into a disk shape. Cook until brown. Turn with tongs.

 

Bread, Uncategorized

Poor man garlic bread

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I know this sounds funny….But I do know all of you have had this experience before. You either have left over hot dog buns, left over hamburger buns, or….you forgot the stupid garlic bread at the store! On this night, I forgot the garlic bread. Husband and I were standing in the kitchen and he goes, Heather, you forgot the garlic bread! I replied “Oh dear husband, have no fear! We have hamburger buns.” He rolled his eyes and went to the living room.

Bread, of any nature

1/4-1/2 teaspoon Garlic

3 Tablespoons of butter

Parmesan cheese

Parsley

Mix butter and garlic. Spread on the bread. Sprinkle with parmesan cheese and parsley. Bake on 350 until the butter is melted and bread is toasty.

 

Bread

Cinnamon Bread

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We used to have this when I was little. This is definitely an inexpensive meal. Usually I’d beg for it all the time, but usually I received this because we were almost out of food. All it requires is such a small amount of things, which all of these things are things we usually always had. It’s still a favorite of mine.

All you need is a few simple ingredients:

butter

sugar

cinnamon

 bread.

First spread butter on your bread. Don’t be too stingy, but don’t over do it either. Next you add sugar. I actually don’t add a lot to mine. Maybe about half a spoonful. Next you sprinkle on some cinnamon. Again I’m not a huge cinnamon fan, so I’m not one to add a ton on there. Next your going to put it in your oven at 350 degrees and you only do this until your butter is melted. Generally, I take mine out when it’s lightly toasted on the bottom, but if you prefer it more toasty, leave it in. It wont hurt nothing.

Bread

Banana Bread

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My son LOVES banana bread. I never put nuts in mine because I have an allergy. What I usually do is change it up a bit. Sometimes I do put chocolate chips in it. Sometimes I do not. It really depends on what I have on hand.  I have made French toast with it before and the kids loved it. This can be a snack for after school too. My littlest one likes to do that with his. You’ll love this recipe.

2 cups flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

3 ripe bananas

2 eggs

1/3 cup oil

1 teaspoon vanilla

1 cup chopped nuts, optional

1/2 cup chocolate chips, optional

Put bananas in a bowl and smash them with a fork. Add eggs, milk, oil, and vanilla and mix. Separately, add all dry ingredients to a bowl. Add the dry to liquid and mix. Pour into a bread pan and cook in a preheated 350 degree oven for 50-60 minutes until done.