Beer Bread

From the kitchen of HF

To make with beer and vinegar:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt

3/4 c. beer

1 1/4 c. water

2 tbsp. vinegar

To make without beer:

4 c. flour

1/2 tsp. instant yeast

1 tsp. salt (or to taste)

1 3/4 - 2 c. water (or until dough consistency, add slowly)

Mix dry ingredients, add water/beer slowly kneading in until you have a decent dough consistency (may need more or less water) Let rise for 15 hours. Knead and place on parchment paper in dough ball and place in dutch oven or iron skillet with lid. Let rise for 2 hours. Heat oven to 500F. Place iron skillet with lid on in oven then decrease temperature to 415F. Bake for about 30 minutes depending on crust consistency preference.

Chocolate Chip Pumpkin Bread

I got this from my friend CS. It was really good but we ate it all before I could get a picture...

1 can of pumpkin puree
4 eggs
1 c. vegetable oil
2/3 c. water
3 c. white sugar
3 1/2 c. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. ginger
1 package chocolate chips

Preheat oven 350F, grease and flour 3 loaf pans. In a large bowl mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients in to the pumpkin mixture and mix until just blended. Pour into the prepared pans. Bake for about 50 minutes. Loaves are done when knife inserted in the center of bread comes out clean.

Peanut Butter Pancakes

I tried this at my friends house...my kids and I loved them! Thanks DC!

2 c. pancake mix (the kind that you only need to add water to i.e. Krusteaz)
2 c. water
1/3 c. creamy peanut butter
1/2 c. peanut butter chips
2 ripe bananas, sliced
Chocolate syrup ( I use regular maple syrup)
Lightly sweetened whipped cream, optional

Combine pancake mix, water and peanut butter; mix according to package directions. Stir in peanut butter chips. Cook on hot griddle according to package directions until golden brown. Serve pancakes topped with sliced bananas, syrup and whipped cream.

Grilled Pizza

*New change: I made this tonight and used Naan Bread instead of making dough and skip the step of grilling dough for 1 minute before placing toppings.  The Naan Bread was really good...we just started adding the toppings right from the package and place straight on the grill.  You could also try the Boboli pizza crusts but I have not tried it so I couldn't say how it would taste. Naan Bread can be found at Walmart and most grocery stores in the bakery department.

I saw this one on The Sisters' Cafe and have been wanting to try it. It has been so warm and humid the last few weeks we (meaning me) have not been wanting to cook...so we've been using the grill any chance we can. Today we tried this pizza and it was really good!

I used this bread dough recipe: (This recipe will make 4 pizzas. I doubled this to make 8 individual sized pizzas)

1 1/2 c. warm water
2 tbsp. sugar
1 pkg. yeast
1 tsp. salt
3 1/2 cups flour

Activate yeast in water and sugar, then add salt and flour, knead well and let rise once. Divide into 4 balls and roll flat to about 1/4 inch. I think mine were about 8 inches in diameter.

I brushed the dough with melted garlic butter to avoid sticking to the grill. Place on clean, heated grill for about 1 minute and then flip over using tongs. Cook for an additional 30 seconds. Watch carefully...I burned my first couple! Remove from grill and spread pizza sauce and then choice of toppings. Replace in grill for 5-10 minutes or until cheese is melted. I rotated them around from the top shelf in the grill to the bottom to avoid burning. Serve with side salad and enjoy!

Sauce: You can use canned pizza or jar spaghetti sauce, it's easy. I used a can of tomato sauce with some garlic salt, dried onion, oregano, basil , pepper and parsley. I didn't measure anything...I think it was pretty much 1/2 tsp. to 1 tsp. of it all. Sorry....

Suggested toppings: sauce, mozzarella cheese, pepperoni, diced ham, black/green olives, onion, green pepper, mushroom, pineapple, tomato slices. Sprinkle with parmesan. For Margarita Pizza use marinara, fresh basil, fresh tomatoes and mozzerella! YUM

Meat Marinade {Shish-Ka-Bobs}

I used this meat marinade recipe to make shish-ka-bobs the other day...they turned out so good!

1/4 c. soy sauce

2 tbsp. worcestershire sauce

1/4 c. vinegar

1/2 c. BBQ sauce

1/2 tsp. dry mustard

1/2 tsp. garlic salt

1 tsp. dried onion

1 tsp. Montreal steak seasoning

pepper to taste

Mix well and pour over meat to marinade in a bowl or large zip-lock bag. Marinate for 2-3 hours in refrigerator.

Shish-Ka-Bobs:

*meat of your choice cut into bite size pieces (I use sirloin)

*mushrooms, green pepper, onion, cherry tomato and/or any other veggie you like on a skewer

*grill until meat is cooked to liking and veggies are hot!

Mexican Shredded Beef

2-3 lb. rump roast

1 1/2 c. water

1/3 c. orange juice

2 tbsp. Carne Asada seasoning (Chef Merito brand if you can find it)

Brown roast (do not season while browning), add water, orange juice and seasoning. Cover and bake at 350F for about 4 hours checking water frequently. Shred beef after about 3 hours and then return to oven. Can be used for shredded beef tacos, shredded beef enchiladas or tostadas. Serve with refried beans and spanish rice. Can also be slow cooked in crockpot. Reduce water to 1 c. and cook for 4-6 hours on high or 7-9 hours on low. Shred 1 hour before serving.

My Cakes

I made over 100 Valentines Day cupcakes for my kids...Cinnamon Buttercream Frosting recipe from JT...YUM!

S'mores Cupcakes (recipe from Bakerella)

My first real attempt at a fondant cake. This cake took me 5 hours to make. You definitely have to learn as you go. There are so many things I wasn't happy with this cake but my daughter LOVED it at that is all that matters to me. I used this recipe for marshmallow fondant.

Frosty The Snowman made for my 2 year old, used this Marshmallow Frosting (one of my favs from my childhood).

I made this one on the 4th of July...it is Lemon Pound Cake with Lemon Buttercream Icing, decorated with fresh raspberries and blueberries... SO GOOD!!!!!

This was my first attempt at a basket weave...I was not impressed. I definitely need to practice this one a little more...

This was actually my very first cake I decorated after my classes.

Smash cake...

Chocolate buttercream icing, yellow cake. My daughter wanted music notes so I used Wilton sugar to contrast the black.

This is my very favorite cake I have ever made. I used 16 cups of icing sugar to make all of the icing...

Two bundt cakes....

Made this in my Wilton class for my hubby who is the biggest sweet tooth you will ever meet and is also a dental student...

First time I made roses in my Wilton class

Red Velvet Cake or Cupcakes

I made these for Canada Day since they are red and go great with the holiday...they were really good and easy to make! I used this icing...I got both recipes from my friend JT (a.k.a. the cupcake queen!) These cupcakes are also perfect for Valentines Day!

2 1/2 c. all-purpose flour
1 1/2 c. sugar
1/2 tsp. salt
1 tsp. baking soda
1 tsp. cocoa powder
1 1/2 c. vegetable oil
1 c. buttermilk
2 large eggs
1 tsp. vanilla extract
1 tsp. white vinegar
2 tbsp. red food color
Preheat oven to 350F. Line two 12-cup muffin pans with baking papers.

Sift flour, sugar, salt, baking soda and cocoa powder into a large mixing bowl and then set aside.

In a medium mixing bowl combine the oil, buttermilk, eggs, vanilla, vinegar and food color. With a hand or electric whisk, mix until thoroughly combined.

Add the liquid ingredients to the dry ingredients. With an electric mixer, mix to combine the ingredients and then continue to mix until thoroughly combined, about 2 minutes.

Portion the batter into the paper lined cupcake pans. Bake until the cake centers are firm to the touch — approximately 20 minutes.

Remove for the oven and cool. When cool, decorate with icing and your favorite decorations.

Double Chocolate Brownies

I got this recipe from MS from church. She brought them to my daughter's primary class one Sunday, I think it came from a Martha Stewart cookbook. I doubled the recipe when I made them and used a 9 x 13 pan. I also skipped the parchment and just sprayed the pan with cooking spray. And, I just melted the chocolate and butter in the microwave. So, basically I didn't follow the instructions at all, but they were really good!

6 tbsp. unsalted butter

6 oz. semisweet chocolate, chopped coarsley

1/4 c. unsweetened cocoa powder

3/4 c. flour

1/4 tsp. baking powder

1/4 tsp. salt

1 c. sugar

2 large eggs

2 tsp. vanilla

Preheat oven to 350F. Line a buttered 8 inch square baking pan with parchment, allowing and 2-inch over hang. Butter lining (not overhang).

Place butter, chocolate and cocoa powder in a heatproof bowl and set over a pan of simmering water. Stir until butter and chocolate have melted. Let cool slightly.

Whisk together flour, baking powder and salt in a bowl. Put sugar, eggs and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium speed until pale, about 4 minutes. Add chocolate mixture, mix until combined. Reduce speed to low. Add flour mixture, mix scraping down sides of bowl until well combined.

Pour batter in prepared pan, spread evenly with spatula. Bake until a cake tester inserted into brownie comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out, let cool completely on a wire rack before cutting into squares.

Beef Florentine Pasta Soup with Basil and Cream

My friend DC told me to try this soup from Picky Palate. The whole family really liked it. I couldn't find the Campenelle pasta so I just used Penne.

2 tbsp. extra virgin olive oil

1 large onion, finely chopped

4 medium carrots, peeled and chopped

1 lb. cubed beef stew meat

1/2 tsp. salt

1/4 tsp. fresh ground black pepper

5 cloves garlic, minced

5 c. beef broth

14 oz. can Italian diced tomatoes, with basil and garlic

1/2 lb. dry Campanelle pasta

4 c. fresh baby spinach leaves, coarsely chopped

1/2 c. heavy cream

1/2 c. fresh grated Parmesan cheese

1/2 c. fresh basil leaves, chiffonade

Place olive oil in large dutch oven over medium heat. Saute onion and carrots for 5-7 minutes or until slightly softened. Stir in stew meat, salt and pepper. Cook until meat is browned and cooked through. Stir in fresh garlic for 1 minute then stir in broth and tomatoes. Increase heat to medium heat until soup comes to a light boil. Pour i pasta, reduce heat to medium and cook for 10-12 minutes or until pasta is al dente. Reduce heat to low and stir in spinach leaves. Let simmer for 20-30 minutes. Serve each bowl of soup with drizzle of heavy cream, a sprinkle of Parmesan cheese and basil ribbons.