California Cornbread Mix in a Jar recipe

I found this recipe here.

This is a sweet, cake-like corn bread that is delicious with honey butter.

2 cups Bisquick baking mix
1/2 cup cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder

In a large glass or ceramic bowl, stir all the ingredients together. Store in an airtight container/jar.

Attach to jar if giving as a gift:

California Corn Bread

Serves 4 to 6

1 jar California Corn Bread Mix
2 eggs
1 cup milk
1/2 cup butter, melted

Heat the oven to 350 degrees F. Place the cornbread mix in a large mixing bowl and add the eggs, milk and butter. Blend until the mixture is smooth. Poor into a greased 8-inch square baking pan and bake for 30 minutes.

What to do with Cooked Oatmeal Leftovers....YUMMY BREAD and Muffin Recipe's!

To follow with the theme of "Using Whatcha Got"...the next two recipes are awesome!
Mama's with TONS of kiddo's rely on oatmeal as a staple, healthy , inexpensive way to feed A LOT of munchkins..often time I make a lil' too much ....Here is some great YUMMY options to use up that cold glupey mess that you usually try to shove down the garbage disposal! Waste not, want not!
...The bread seems alot of work...but REALLY is Fabulous and easy. The bread is just so chewy and dense. the muffins are fast and easy..I eve mixed them up in my old oatmeal pan...after it had cooled after breakfast...Great after school snack!
I have pics of both and will post soon!

Making bread with with leftover cooked grains is a great way to use them up; you can make this recipe successfully with plain leftover rice, millet, quinoa, etc.
Found this recipe here.

Serves 2 loaves
Oatmeal Starter:

2 cups cooked oatmeal
2 cups water (or 1 cup water and 1 cup milk)
1/4 cup softened butter
1 tablespoon sea salt
1 tablespoon dry yeast
1 cup all-purpose unbleached flour or whole wheat flour

1.Mix oatmeal, water, milk (if using), butter, salt, and yeast in a blender and then pour into a large bowl. Add 1 cup of flour and mix well: it should resemble a thick gruel. Cover the bowl with a damp towel or plastic wrap and leave for 12-24 hours at room temperature to ferment.

Bread:

1/2 cup pure maple syrup
approx. 6 cups all purpose unbleached flour or whole wheat flour
1.After the 12-24 hours, mix the sweetener into the starter dough. Stir in 2 cups white or wheat flour.

2.As you add the remaining 4 cups of flour (more or less), the mixture will become too difficult to stir by hand, so you can either mix it in Kitchen Aid mixer with the bread dough hook, or you can use your hands to knead in the flour in the bowl. When most of the flour has been incorporated and the dough is no longer sticky, transfer it to a floured surface.

3.Knead the bread dough for 10-15 minutes more or until dough is soft and springy. Wash and dry your mixing bowl and spread with a little butter. Place dough into the bowl, cover and let rise in a warm place for 1 1/2 to 2 hours.
4.When dough has risen sufficiently, punch it down. Remove from the mixing bowl and divide the dough into two equal portions. Knead each ball a bit more and then place your dough into two bread pans, or shape as you like (I usually make mine into round/oval shapes) and place on lightly buttered cookie sheet. If you want to make smaller loaves instead, go ahead. If you make 2 loaves, they will be pretty large, so you could make 3-4 smaller ones instead.

5.It will take about 45-60 minutes for the loaves to approximately double in size, so you should preheat the oven to 350°F. about 30 minutes into this rising.

6.Slash the top of each loaf 3-4 times with a serrated knife, and then place in the oven. Bake anywhere from 25-50 minutes, depending on the size and shape of your loaves. The bread is done when golden brown and a tap on the bottom of each loaf makes a hollow noise.

7.At this point, it's probably very hard to wait, but allow your bread to cool on a wire rack for about 30 minutes before slicing. If you baked your loaves in bread pans, allow them to cool in the pans for 5 minutes before transferring to the rack. If you don't wait for the bread to cool, it will have a gummy texture when you slice it, and you'll probably end up ruining the lovely appearance of your loaves, so do try to be patient!

MUFFINS!

These are so great...EASY and YUMMY! And what I LOVE is that it does not matter if you have already added raisins, brown sugar ...or anything else the first time around...just adds more flavor! I found this recipe here.

Ingredients:

1 cup flour (I use white or wheat)
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup melted butter
2 eggs, lightly beaten
1 cup leftover cooked oatmeal
1 cup raisins (optional)
1 teaspoon vanilla


Directions:Prep Time: 10 mins
Total Time: 28 mins
1 In a large bowl, combine flour, brown sugar, baking powder and baking soda.

2 In another bowl, mix together melted butter, eggs, oatmeal, raisins and vanilla;. (I used half raisens and half Chocolate Chips)

3 Add to dry ingredients and stir just until moistened.

4 The batter will seem thick, but don't worry. Any time I've added extra liquid the muffins turned out crumbly.

5 Spoon batter into 12 greased muffin cups. 6 Bake at 350 degrees for 18 minutes, or until the muffin centers are slightly firm.

International Crepes~ Always New years Breakfast

Ingredients

* 6 large eggs
* 2 1/4 cup milk
* 1 1/2 cup water
* 3 cup flour
* 1/2 cup Butter flavored Crisco
* Vanilla to taste and 1/2 cup sugar
* Butter, for coating the pan
*
Directions

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Serve with LOVE....and lots o yummy things inside...here are a couple idea's....

THE CROWD IS PLEASED!!!!

Zucchini Bread w/ lemon glaze ~ MAKE MUFFINS and FREEZE EM!!!!!!

Whats better than a this for a healthy treat in your kiddo's lunch box?
I LOVE this recipe...either as a bread, or muffins...you will want to LICK the glaze off the muffin wrapper(not kidding), my kids were scraping the glaze off the counter tops...BOTH the plain and the chocolate zucchini recipes are from my lovely Baking queen neighbor Katy Swan!
We do 6 dozen of these, share them with friends and family and freeze the rest!
This recipe and the one below, are GREAT for those shredded and stores bags of zucchini we all have hiding in our freezer!


3 cups Zucchini shredded
3 eggs well beaten
1 cup vegetable oil
2 cups sugar
3 teaspoons vanilla
3 cups flour
1 1/2 teaspoon Nutmeg
1 teasp salt
1 Teaspoon baking soda
3/4 teaspoon baking powder
1/2 lemon zested

Sift dry ingredients.
Beat eggs until light and fluffy cream oil sugar and eggs. Add zucchini.
Mix in dry ingredients . MIX WELL.

For Bread:
Divide between two well oiled pans. Bake 1 hour @ 350.

For Muffins:
Line Muffin Tin with Paper Cups...
Bake @ 350 for 25 minutes...dip in glaze.

Glaze:

* 1 1/2 cups powdered sugar
* 3 tablespoons lemon juice
* 1/2 lemon, zested

Feeling brave try these Lemon Ricotta Glazed cookies!

Chocolate Zuccini Bread ~ make and FREEZE Muffins!

How FABULOUS is it that my kids think these are "Chocolate Cup Cakes!
I these puppies pack 8 grams of fiber, and because I use "Blue Chief Flour" 5 grams of protein. Now who get's that in an ole' boring "Chocolate Cupcake"?
I don't feel guilty packing these in Gavin's (my son with type 1 diabetes), take to school lunch...and he feels like a ROCK STAR!
I quadruple the recipe and freeze in gallon baggies, they defrost during the morning in the kids lunch boxes.

2 1/2 cups flour
1/2 cup Cocoa
2 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/2 teaspoons salt
1 teaspoons cinnamon
3/4 cup butted softened
2 cups sugar
3 eggs
1/2 cup milk
2 teaspoons vanilla
2 cups Zucchini grated

Sift together dry ingredients
Cream the butter and sugar, add the eggs and remaining "wet" ingredients.
Stir in dry ingredients.

Batter in two greased pans ...
Bake at 350 F for 1 hour...makes 2 loaves.

CHOCOLATE GLAZE
from:http://allrecipes.com//Recipe/satiny-chocolate-glaze/Detail.aspx


Ingredients:

* 3/4 cup semisweet chocolate chips
* 3 tablespoons butter
* 1 tablespoon light corn syrup
* 1/4 teaspoon vanilla extract

Directions

1. In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
2. Dip muffins in warm glaze and swirl in the bowl upside down, place right
side up and allow glaze to dry before storing.

Old-Fashioned Yeast-Raised Doughnuts

I found these online ...UGH I can't remember the site, maybe they were from Paula. (Paula Dean)
So these are not quite as easy as the cake doughnuts...but if you have a free Saturday or regular day morning give em a try!
They are time consuming...but I will make them again. (Especially if a certain neighbor brings over more Homemade Raspberry Jam for the filling in the middle)
I made a mistake while adding flour and used my half wheat/have white flour mix (I had a long night)...they still were good, but probably not as fluffy as all white doughnuts would have been.


Ingredients : ( I doubled)
• 1/4 cup butter or margarine
• 2/3 cup scalded milk ( microwave for like 3 minutes)
• 2/3 cup warm water (105 to 115 degrees F)
• 2 packets active dry yeast
• 3/4 cup sugar
• 5 cups sifted flour (approximately)
• 2 eggs, lightly beaten
• 1 teaspoon salt
• 1 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1/2 teaspoon mace
• Vegetable shortening or cooking oil, for deep fat frying
•
Directions
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Variations:
Jelly Doughnuts: Prepare as directed, but roll dough 1/4-inch thick instead of 1/2-inch. Cut in 2 1/2-inch rounds and put 1 teaspoonful tart jelly in the center of 1/2 the rounds.(I piped in with a frosting bag and tip) Top with remaining rounds, moisten touching edges slightly, and pinch to seal. Let rise, then fry as directed. Roll in confectioners' sugar while still warm.
Crullers: Prepare as directed, but instead of cutting into doughnuts, cut in strips 8-inches long and 1/2 to 3/4-inch wide; let rise, then twist strips several times and pinch ends. Fry at once and roll in topping while still warm.

Homemade Pita Bread

I found this recipe on a blog called:www.myrecipereviews.blogspot.com she got the recipe from www.thefreshloaf.com

It was surprisingly easy to make..and REALLY AWESOME! I made soft bread for Chicken Salad pockets...and used this recipe....then I toasted some up pretty crispy, sliced them in triangles (painted them with sea salt water) ...toasted em more..and chowed my pita chips with hummus...YUMMM!~

Pita Bread is supposed to puff up in the oven so that you get a pocket when they are sliced in half. All of mine didn't always puff but that's okay, if that happens I use them as flat bread or I carefully slice them so that they do have a pocket. High heat, a very hot baking surface, and very thinly rolled dough are apparently the keys to getting the pitas to puff. Mine usually bubble a little bit and that is good enough for me.

*The key to getting puffy pita bread is heat. Make sure your oven is preheated. Increase the temperature to 450 degrees (I originally had 400) and if possible, use a stone to bake them. The result will be beautiful, tasty bread with no leftovers!

PITA BREAD

3 c. flour
1 1/2 t. salt
1 T. sugar
1 packet (2 t.) yeast
1 1/2 c. water, room temp.
2 T. olive oil
1. Mix the yeast with the flour, salt, and sugar.
2. Add the olive oil and 1 1/4 c. water.
3. Stir together with a wooden spoon until it forms a ball. It should feel like soft roll dough.
4. Knead for about 10 minutes.
5. Place in a sprayed bowl, cover with plastic wrap ( I spray plastic wrap as well), and let rise for 90 minutes until it is doubled in size.
6. Now it's time to preheat the oven to 450 degrees. If you have a baking stone place it in the oven now. If not, use a flat cookie sheet or turn a cookie sheet upside down. This will be your baking surface.
7. When the dough has doubled, punch it down and separate into 8-10 pieces. Roll each piece into a ball and place on a cookie sheet. Cover with a damp kitchen towel and let the dough rest for 20 minutes. This resting period is necessary so that the gluten in the dough relaxes. This enables you to more easily shape the pitas.
8. Lightly flour your work surface and place one dough ball on the flour. Sprinkle the ball with flour and use a rolling pin to flatten the dough. It should be between 1/8 and 1/4 inch thick.
9. Open the oven and place the flattened dough on the hot baking surface. Let it cook for 3 minutes. I flipped and cooked for 2 extra minutes.If you want the pitas to be crispy and brown leave them in for and additional 3 - 5 minutes.
10. You can store them in a zip-loc bag.

Sourdough Pancakes ~ the BEST pancakes you will ever EAT/MAKE

Oh honey you think I am kidding...because I am sooo NOT kidding!
These honeys are fluffy and have incredible texture, and are beautiful...ad just as nummy with Strawberries and cream, as syrup and butter, even naked they are just Fab.
I can brag cause my dear friend Airica gave me this recipe and I will forever be in her debt! I miss you woman!

Have you ever worked with a sourdough starter? If ya live close come bug me and I'll give you some of mine and teach you how to "feed it"...
If not I am going to teach right now how to grow your own "pet" of sour dough start...it really isn't hard, jus' a lil' time consuming waiting for your pet to be ready.
I have made a lot of starts, alas I have killed many a starts...this one has proved to me to be the BEST fool proof one,and yes I know starting a sour dough start with yeast is kinda cheating...but I'll get over it.

To grow a "pet" of sourdough starter: ( thanks to my old school circa 1979 Betty Crocker cook-book)

1 teaspoon of active dry yeast
1/4 cup warm water (105 to 115 degrees)
3/4 cup milk (I used whole)
1 cup all-purpose flour

Dissolve yeast in warm water in 3-quart glass bowl. Stir in milk. Stir in Flour gradually Beat until smooth. ( DON'T use stainless steal bowls or whisks for your sourdough..your pet will not grow in stainless steal) I use an old crockery bowel and a wooden spoon).
Cover with towel or cheese cloth; let satnd in warm, draft free place (on top of a refrigerator is good) until starter begins to ferment, about 24 hours (bubbles will appear on surface of starter). If starter has not begun to ferment after 24 hours through it out and start over again (I have never had trouble with this. If fermentation has begun, stir well and cover tightly with plastic wrap and again store in warm draft free place. Let stand 2-3 days until foamy.

When starter has become foamy , stir well pour into 1 -quart crock or Tupperware
with sealing lid. Store in fridge. Starter is ready to use when a clear liquid has risen to the top ( yes your starter will smell sour) Stir before using.

Use 1 cup of starter in recipe, reserve the remaining starter (cause you are going to feed your pet and make him big again). Add equal parts 1 cup milk milk and 1 cup flour mixed in well to your remaining starter. Store covered , but not air tight in your container in draft free warm place, over night or about 12 hours and then return him to your fridge.

Use and feed your pet, once a week or ten days...or just dump the cup a starter and feed him. He gets better and better with age.


OK...onto Nirvana...(aka the pancakes) you START this recipe THE NIGHT BEFORE you want to cook em....It takes little time and BOY is it WORTH it!
The night before in a glass bowel combine:

2c flour
1/3 c sugar
1/3-1/2 c powder milk
2c warm water
1 c starter

Cover with towel and leave on counter overnight.
*(feed your remaining Starter)*



In the morning sprinkle over dough:
3 Tbs sugar
1 tsp salt
1 1/2 tsp baking soda
Mix 2 eggs and add w/ 1/4 C oil (2/3 for waffles)
Fold into mix.
Once mixed in well (not too much)
Let sit for 5-10 minutes.
Make pancakes.

* Lil note...I always freak out a lil while I am mixing the batter...it looks like it lost it's fluff... keep on mixing and give the baking soda to work it's magic!
While making pancakes, pour , or use a measuring cup, I love my 1/3 cup for this...DON'T re-stir your batter...

ENJOY! These are defiantly a family Favorite!

Cake Doughnuts

Cake Doughnuts

It’s Saturday….well at my house that means DOUGHNUTS for breakfast. Wheather we are working in the yard, or going yard selling….Totally Unhealthy Sugar cakes….are a tradition. (OK so I am sooo not happy about it…but heck, I do have to let my Hubbie make some of the calls in our home (he let me have nine kids…)
Well since adding 5 more short people…HELLO….our habit, ahem…” Tradition” is getting to be a pricey Saturday mornings…once you add juice…and candy bars …and whatever else the Mr. brings home….sooo HOMEMADE it is…
Found this puppy in my FABO-Bright-Orange-Circa-1979 Betty Crocker Cook Book!~

• THEY WERE CAKE to MAKE~!!!
• And the lil’ peeps and the Mr. gave me the “thumbs up”…It’s a go THUNDERCAT!….so sup’ Winco your sooo not on the list for Saturdays anymore! :0P

P.S. I doubled this and had WAY to much)
Items you Need: (

Vegetable Oil (for the Fry-Daddy)
3 1/3 cups Flour
1 cup Sugar
3 TBSP Baking Powder
½ tsp cinnamon
½ tsp nutmeg
2 TBSP shortening (butter flavored Crisco)
2 eggs
¾ cup milk

Heat Oil in deep-fat fryer or heavy kettle to 375 degree’s. Beat 1 ½ cups flour and remaining ingredients together on low speed scraping the bowel consistently, 30 seconds. Beat on medium for 2 more minutes…then add remaining flour.
Roll our dough on well floured service Roll gently to 3/8 inch think… Cut with Doughnut cutter…um I don’t have one ( I’m not that cool) so I used a cup and a lid to make the doughnut shapes…Slide Doughnuts into hot oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry 1 to 1 ½ minutes on each side.
Remove from oil and let drain on paper towels. Serve plain or frosted…

Toppings:
Shake in Bag of Powdered Sugar…
Frost with canned or homemade frosting
Roll in chopped nuts or sprinkles…

Next week...I want to give the rising kind a whirl...Kripy Kreme...Bring It!

Pepperoni Rolls

My kids get to give me their birthday menu, this means all foods , Breakfast , Lunch and Dinner and beverages and desert for their Birthday...My GORGEOUS daughter Madalyn wanted these bad-lil-darlin's for her B-day Lunch...and YES my kids blow out candles at every meal...I'm REALLY glad they were born ...so sue me.

These will change your universe...they did mine...and all to the genius of my friend Diane and and her DH Steven! Mad props you two!
I make these by the truck load, take them to neighbors, visit teaching, add them to dinners...or (drum roll) PERFECT for lunches...which makes ME HAPPY to once again have a fabulous pre-made lunch option!

Here's the Dough...again just my EASY Bread/Roll Dough I use for EVERYTHING ( Joette your the bomb)

BREAD
10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting)

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia i use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot damp dish towel.


Toppings:
Olive Oil
Garlic Salt
Italian Seasoning
Peperoni
Shredded Mozzarella


I do the same thing for pepperoni rolls except I don't use butter , just a little extra olive oil, Garlic salt, Italian Seasoning (basil, Rosemary, Parsley), Shredded Mozzarella, Parmesan & Peperoni.
I use a third of the dough at a time, roll it out cover it in then I rub it into the dough with palms of my hands.I cut the dough in half with a pizza cutter and roll the fourths into cylinders and cut them into one to one and one half inch rolls with dental floss.About 28-30 on a cookie sheet.
Cook at 350 for 20-25 minutes

I also make mini-versions in whole wheat and freeze em -in Gallon Bags to defrost on the counter or microwave.
Dip em in Marinara Sauce....

Try the Hawaiian Version...with a lil' Sauce, instead of Olive Oil, Canadian Bacon, Mozzarella, and crushed Pineapple...you'll thank me!
:0)

Cinnamon Rolls

I am continuing on the Bake em up, "eat-em-or-freeze-em-for-later" kick....because it makes MY LIFE easier!!!
So onto these SCRUMPTIOUS Cinnamon rolls and then ten minutes later I'm gonna turn em into Peperoni rolls thanks to the genius that is my friend Diane!

You need a GOOD easy Dough...this one is Ode to my bud Joette and her mad bread making skills! I owe this bad boy to her...cause I use it for almost ALL of my bread, roll...carb-addic needs.

Here's the Dough: again half and half wheat to white...or find a GOOD Protein fortified white flour (it just makes me feel better about myself):
BREAD
10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting)

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia I use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot wet dish towel.


For the cinnamon rolls I use a third of the dough at a time, roll it out cover it in softened butter and spread brown sugar , and then sprinkle the dough with Cinnamon, then I rub it into the dough with palms of my hands.I cut the dough in half with a pizza cutter and roll the fourths into cylinders and cut them into one to one and one half inch rolls with dental floss.About 28-30 on a cookie sheet.
Cook at 350 for 20-25 minutes

Once rolls are cooled a little spread with frosting...

Cream Cheese Frosting
Double or triple this too.
1 package 8 oz cream cheese ~ softened
¼ cup butter ~ softened
2 to 3 Tablespoons milk
1 teaspoon vanilla
4 cups powdered sugar

Cream wet ingredients ….with mixer on slowly add powdered sugar….

Serve warm , cold...standing on your head...they are just PLAIN GOOOOD!
I also make mini-versions in whole wheat and freeze em -in Gallon Bags to defrost on the counter or microwave.

Homemade Ham and Cheese Hot-Pockets....

Due to the intense amount of "Hot-Pockets JOKES" that go between our family I do have to post this Youtube link : HOT POCKETS.
But these are the OPPOSITE of every joke...they are very good, healthy and YUMMY!
Thanks to the our best bite gals, I have one more freezable, microwaveable lunch solution!
The only changes I made was, changing the flour to half white, half wheat....and stretched the dough to make twelve per batch...and shaped them a lil' different...so here are the pics and the recipe changed up a bit...
I *try* to use whole wheat flour as often as I can, I feel better about my kids eating bread, if it has whole grains...so most my bread have at least Half white wheat flour/ half white flour.

The Dough:
Pizza Dough
Recipe from OurBestBites.com/changed up a tad by me...
(I quadrupled this and made 64 Hot-Pockets)

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast ( I use Saf-Instant Yeast)
1/2 tsp. salt
3-4 1/2 c. flour ( half and Half Flour)


In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly/ or use the Saf-Instant Yeast...and no worries about waiting.

Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Spray a glass or metal bowl with cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until doubled in bulk/ since I quadrupled the recipe...I just let it rise on my counter top.


Prepare dough through the first rise. After dough has risen the first time, turn it out onto a lightly oiled surface and roll into a rectangle, probably about 16x8 inches big (16 inches long, 8 inches tall). ( If you are doubling or more the recipe , work with it in batches and keep the rest of the dough covered by a warm/damp cloth)
Using a pizza cutter, cut dough into 8/12 equal portions.
Leaving a little bit of a "margin" on the right and left sides, add toppings with the cheese going on last. I used 3/4 slices of ham..and 1/4 cup cheese)

Stretch the dough out a little to give yourself a bit more dough to work with. Fold the left side over the middle and then the right side over that. Make sure you're getting a tight seal. Place them seal down on a greased cookie sheet.

When finished, cover the pan with a clean cloth and preheat your oven to 425 degrees F.
When oven has heated, bake pockets for about 15 minutes or until golden brown on top. For shine, you could brush the tops with a bit of egg white mixed with water during the last 5 minutes of baking, or you could rub a little butter on top of the rolls while they're still hot.
Eat right away...save them in a freezer bag, great for a bagged lunch ...or FREEZE EM!

FREEZER INSTRUCTIONS:
Bake according to directions and allow to cool. Place in a Ziploc freezer bag, squeezing out all the air. When ready to serve, just pop in the microwave for 2-3 minutes (depending on how fast your microwave cooks).

Easy Bread & THE BEST/EASIEST ROLLS

I use my standard bread recipe for everything I make I will give you that and then what I do for the Focacia,THE BEST rolls!  This makes a BIG ball of dough ...I mix it in my Boche mixer. The rolls you DON'T even have to knead..just pull the dough straight out of the mixer!!!!

BREAD
 10-12 cups Flour ( depending on my mood I use white, wheat or half and half)
1/2 cup sugar
5 Cups warm water
1 cup dry milk
1 cube melted
1 Table spoon salt
3 TBsp Dry FAST acting yeast (Not just active yeast but fast acting) 

In Bread Mixing Machine Add water, Milk, & Melted butter & 5 cups flour  Mix for one minute....allow to be on lowest setting as you add1 cup flour, Salt, & Yeast. Scrape side of Mixer and mix a little longer.Then while the mixer is on slowly begin adding cups of Flour. Usually I end up adding between 5 to six cups.Once the the dough is all completely pulled away from the mixing bowl you don't need anymore flour. Put lid on Mixer and mix on speed number two for 4 minutes.Once it is finished I cover the counter top with oil, If I am making regular bread I use Veggie oil, if I am making peperoni rolls and Focacia i use Olive oil.

I remove the Dough and knead it on the counter. What ever dough I am using a rework it on the counter top for a couple of minutes. I separate the Dough and what I am not using I cover with a hot wet dish towel.This recipe yields, 5 loaves of bread, or two cookie sheets of rolls and one loaf of bread.

Usually I make I cookie sheet of pepperoni rolls, one cookie sheet of cinnamon rolls and a loaf of regular bread or Focacia. 


For the Focacia , I knead it pretty well , oil down my Pizza stone and work the dough like I would pizza creating a round even circle.Once it is pretty even I add a little Olive oil to the top and create a lot of dimples in the top of the dough with my hands. Then comes the toppings you can use what ever you like , most of the things I like to add are, seat salt, fresh chopped Basil , lots of Rosemary, Fresh Chopped Garlic ( I use the minced in water garlic you can buy in a jar, it is sooo yummy toasted into the bread), dried onions or fresh chopped green onions, sun dried tomatoes, Mozzarella, Parmesan, Toasted nuts...it really is up to you.

I then dimple the bread again...and bake it at 350 for about 30 minutes.After it has cooled I use a pizza cutter and slice into wedges.

Homemade bagel recipe

Ingredients:

4 cups bread flour

1 Tbls sugar

1 1/2 tsps salt

1 Tbls vegetable oil

2 tsps instant yeast

1-1/4- 1-1/2 cups of warm water.

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Mix all the ingredients in a bowl. You don't have to worry about soaking the yeast when you use instant yeast (most yeast sold these days is instant yeast). The dough should feel stiff, but add the extra water if it's really stiff, or you can't get all the dry flour incorporated.Plop the dough down onto the counter, and knead for about ten minutes, or until the dough is uniform and smooth.Cut the dough into 8 equal sized balls, and let rest for 10-20 minutes.

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Pre heat your oven to 425.

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Now, take each of the dough balls and using two hands, roll it into a little snake on the counter. When the snake is longer than the width of your two hands, wrap it around your dominant roiling hand. The dough rope should be wrapped so the overlapping ends are together at your palm, near the start of your fingers. Now take the two overlapping ends, and use your palm to squish/roll these two ends together. Once the dough is fused, you should have a perfectly circular bagel-to-be! This is the only part of the process that can take a little practice before your bagels will look really professional. Don't get discouraged if they don't look perfect, it just takes practice!

Let your bagels rest on the counter for about 20 minutes, and meanwhile, bring a pot of water to boil, and grease a large baking tray lightly. You can just rub a splash of vegetable oil and rub it around.

After the 20 minute wait, your bagels will start to look puffy, and it's time to get them boiling! Add them as many at a time as you can to your boiling water without crowding them. Boil for about a minute, turn them over, and boil for another minute. Take them out a let dry for a minute and then place them on your oiled baking tray. Repeat until all the bagels are boiled.

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Add the tray to the oven, and after 10 minutes, flip the bagels over, bake for another ten minutes; and they're done!

Let them cool for at least 20 minutes, get the cream cheese ready, and feast on what's got to be one of the best weekend brunch treats possible!

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You can add any toppings you like to these. To make sesame, onions, poppy seed, caraway etc. etc. bagels just have a dry plate ready with the seed or spice topping spread out on it. After the bagels have come out of the boiling water, place them face down onto the seeds, and then place the seed side up onto the baking tray. Bake and flip as for plain bagels.

Lion House Dinner Rolls Recipe

Ingredients:

2 cups warm water (110 to 115 degrees)

2 tablespoons dry yeast

2 teaspoons salt

1 egg

2/3 cup nonfat dry milk powder (instant or non-instant)

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups all-purpose flour or bread flour

I add 2 TBspoons Orange zest......

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In large bowl of electric mixer, combine water and milk powder, stir until dissolved. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes as medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.) Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil. Cover with plastic wrap and allow to rise in warm place until double in size. (My note here- I just sprayed a clean large bowl with vegetable spray and put my ball of dough in there, turning to cover the dough with the vegetable spray.) Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and cut rolls in desired shape and size. Place on greased (or parchment lined) baking pans. Let rise in warm place until rolls are double in size (about 1 to 1 ½ hours).

*Bake at 375 for 15 to 20 minutes or until browned.
* Brush with melted butter while hot.

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2 hours 20 minutes 2 hrs prep