Stromboli

I love this recipe!  I don't make it often, but my kids really like it.  It's from my very good friend Jill.  You can check out her recipe blog at http://jbeanrecipes.blogspot.com/.


Stromboli:

1 batch of bread stick dough (see below) - or you can cheat and use a loaf of frozen bread dough
2 egg yolks (keep the whites)
2 Tbs. oil
1 tsp. oregano
1 tsp. parsley
1/2 tsp. garlic powder
1/4 tsp. black pepper
shredded mozzarella cheese or pizza blend
1 Tbs. grated Parmesan (optional)
desired toppings (pepperoni, Canadian bacon, olives, etc.)

Roll out dough into 12 x 15" rectangle.  Mix egg yolks, oil, oregano, parley, garlic powder, and pepper in a small bowl.  Spread the mixture over top of the dough. Add cheese, toppings, and grated Parmesan.  Roll up and pinch the seams together well.  Place seam-side down on a greased cookie sheet.  Bake at 350 degrees 30-40 minutes. Remove from oven and baste with the egg whites (optional).

Bread stick Dough:
1 1/2 c. hot water

1 Tbs. yeast

2 Tbs. sugar

1 tsp. salt

3 1/2 c. flour

Dough Instructions: Add water to mixer and sprinkle yeast and sugar over top.  Add in the salt and 2 cups of the flour.  Mix until smooth.  Add remainder 1 1/2 c. flour.  Knead 5-10 minutes.

Roll out the dough into a 12x15" triangle and rub the seasoned egg mixture evenly across it.

Add desired toppings.  Toppings that are not wet (don't use pineapple) work best.  

Roll it up tight.

       

After cooking, baste with egg whites (optional)

Raspberry Jam (Pectin Free, Reduced Sugar)

Raspberry Jam WITHOUT Pectin 

I really like this jam recipe for a couple of different reasons.  Number one, you don't have to spend money on pectin.  Two, this jam has reduced sugar; you use a lot less sugar than when you make the recipe from the box of pectin.  And finally, it tastes more like raspberry preserves because its not so sugary.  It's really good on ice cream!

Pectin free, reduced sugar Raspberry Jam
8 c. Raspberries (crushed slightly, but not much)
4 c. sugar

Combine raspberries and sugar and then boil for 5 minutes, stirring constantly.

Add 2 more cups sugar and boil another 2 minutes. Simmer for up to 15-20 minutes if you want a thicker jam. 




Cover and let it sit overnight or for about 8 hours.  Ladle into bottles and freeze.

Yummy Lemon Bars

These are really good!  I think the fresh lemon juice and the lemon zest make a huge difference.

Lemon Bars

1 cup butter, softened
1/2 cup white sugar
2 cups flour
1/2 tsp. salt

4 eggs
1 1/2 cups sugar
1/4 cup flour
1/2 c. fresh lemon juice (about 2 lemons)
zest from one lemon (or more if you'd like)

Preheat oven to 350 degrees.
For the crust, mix butter 1/2 c. sugar, 2 cups flour, and salt until a crumbly dough forms.  Press lightly into the bottom of a 9"x13" pan.  Bake for 15-20 minutes, or until slightly golden brown.

Meanwhile, prepare the filling.  Mix whisk the eggs, 1/4 c. flour, 1 1/2 c. sugar, lemon juice, and lemon zest together.  Set aside, and then whisk it really good again once the crust is done.

Poor the filling mix over the hot crust and bake an additional 20 minutes.  Remove from oven and sprinkle with a light powdering of powdered sugar.  Cool slightly before cutting.

Note: these are good warm, but even better after they are completely cooled.  

Chicken Stir Fry

I have only ever used this with chicken as the meat, but I suppose other meats like steak might work just as well.  I love this recipe!  I love the fresh veggies.  I rarely spend the extra money during the winter for pea pods, but when the garden is on sugar snap peas are soooo good in this!


Chicken Stir Fry

2 chicken breasts cut into small pieces
3 Tbs. cornstarch
2 Tbs. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder

--Cut chicken small, and then coat with the cornstarch.  Add other ingredients and fry in about 2 Tbs. oil or so until chicken is no longer pink. Remove from the pan, and set aside.

Suggested Veggies (cut small):
Broccoli
Asparagus
Carrots
Green and/or red pepper
Pea Pods
Zucchini and/or crookneck
Water Chestnuts
Onions
etc.

Add veggies to pan w/ more oil and cook until tender (about 5-10 minutes).  I cover the pan with a lid and stir frequently.

Mix the following together and then add and the cooked chicken to the veggies.

1 c. water
1 tsp chicken bouillion
2 Tbs. soy sauce
scant 1/2 tsp ginger
1/4 tsp garlic powder
2 tsp cornstarch

Cook about another 10 minutes depending on how crisp you like the veggies.  Serve over rice.

Grandma Obrey's Jello Cheesecake

This is a great summer dessert because it's pretty light.  Today I didn't have raspberry flavored jello, and my husband didn't want lime.  I used cherry instead, but I have to say it's not as good as the raspberry, lime, or lemon.  I will stick with them in the future.

I'm not sure the real name of this recipe, it seems like I've hear it called ice-box cheesecake or something like that.  This is my Grandma Obrey's recipe.

 Grandma Obrey's Jello Cheesecake

1 can evaporated milk, chilled overnight or put in the freezer (the colder it is, the more it whips)
3/4 c. boiling water
1 small package lemon, lime, or raspberry jello
1 (8 oz.) cream cheese (softened)
1 c. sugar
Graham cracker crust for 9"x13" pan. ( 1 1/2 c. crumbs mixed with 3/4 cube butter)


Dissolve Jello in boiling water, set aside to cool slightly.  Meanwhile, prepare the graham cracker crust in a 9"x13" pan.  Cream together cream cheese and sugar, and then add it to the Jello.  Mix well.  In a separate bowl, beat the evaporated milk until stiff peaks form.  Immediately  fold the thick milk into the jello and cream cheese mixture.  Pour on top of the crust and refrigerate until well set, about 2 hours.

The Best Baked Beans

This is from my sister Bobbi.  Sometimes I don't add the hamburger to make it cheaper :).

1 can Bush's baked beans (28 oz.)
1 can dark kidney beans (drained_
1 can butter beans (drained)
1 c. ketchup
1 c. brown sugar
1 Tbs. liquid smoke
2 Tbs. vinegar
1 lb. browned hamburger
1 large onion (chopped)
1 lb. bacon

Sauté onions and bacon together.  Mix all other ingredients  together in a crockpot and let simmer about 3-4 hours. 

Hamburger and Hot Dog Buns

I rarely buy hot dog or hamburger buns anymore.  These are so much better than store-bought.  Each recipe will make about 9-10 hamburger buns and about 12 hot dog buns.




Hot Dog and Hamburger Buns:
1 c. warm water
2 tbs. yeast
1/4 c. sugar
1/3 c. oil
1 tsp. salt
1 beaten egg
3 1/3 c. flour

Add water to a mixer and sprinkle yeast over top.  Sprinkle sugar over top of the yeast and mix it slightly to get everything wet.  Add in the oil, salt, egg, half of the flour.  Mix until smooth.  Slowly mix in the rest of the flour, letting the flour incorporate between each small addition.  You may not need all of the flour, and yet you may need a little more.  You want a soft dough that is not sticky to the touch.  I always know there is enough flour when the dough cleans the sides of the bowl itself as it mixes. Let the dough knead at least 5 minutes.  

If you are making hamburger buns, roll out on your counter top about 1/2' thick.  Cut out the buns using a wide-mouth mason jar lid.  Place on a greased cookie sheet and let rise until double, about 25 minutes.  Bake at 425 for about 10 minutes.  

I like to determine if the thickness of the dough by knowing that the dough should be as thick as the ring itself.  

If you are making hot dog buns, first make rolls with the dough. I use a kitchen scale.  I measure the dough and then divide it into 12 equal pieces.  If you don't have a kitchen scale, just eyeball 12 equal pieces.  Now take one of the rolls and stretch it slightly so that it is about 4 inches long or so.  Next, use a rolling pin to make a rectangle that is approx. 3" x 6".  It doesn't need to be exact.  Then roll up the rectangle starting with the wide side.  Pinch the ends and tuck them under slightly, and place seem side down on a lightly greased cookie sheet.  Do this with the remaining rolls until you have 12 buns.  Bake at 425 about 10 minutes.  

For hotdog buns form 12 rolls first. 

Stretch the roll slightly by pulling on it. 

Using a rolling pin, roll the dough into a small rectangle.

Roll the rectangle up, starting with the long end.  Pinch the ends under and place seam-side down on a greased sheet.  Let rise and bake.  

For a video on how this is done, visit https://www.youtube.com/watch?v=iNWx8qxP704&t=193s.  There is no need to watch the entire video as she gives a recipe that is not the same as mine (and also is in metric units) in the beginning.  Skip to the tutorial on how to roll them out which is around 3:15 on the video.  This is where I learned to shape my buns.