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HOMEMADE HAMBURGER BUNS
1 Tbsp active dry yeast 1 c multi-grain flour 2.5 c all purpose flour, divided 1 c warm water 1 egg 3 Tbsp canola oil 3 Tbsp white sugar 1.25 tsp salt Before baking: 1 egg, beaten 1 tbsp milk 1 tbsp sesame seeds Whisk yeast with 1/2 cup flour, sugar, and warm water until smooth. Let stand until mixture is foamy. Whisk 1 egg, oil and salt thoroughly into yeast mixture. Add remaining flour. Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky. Scrape sides if needed. Transfer dough onto a floured work surface; dough should be sticky and elastic…
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BEEF JERKY
The perfect snack for a busy life! Great to include with your field meals as a hearty snack. I use ground beef. We had to put a bull down a couple years back, and we had him processed into ground beef. Waste not, want not! Ever since, I’ve been turning him into delicious things like beef jerky! If you ask me, it’s a crime to turn delicious steak into jerky. The secret to making this work with ground meat is a jerky gun. Mix your spices into the meat as per the directions on the package of jerky spice. I pick up pre-mixed jerky spice and cure packages from places…
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BASIL PESTO
1/3 cup raw pine nuts, almonds, walnuts, or pecans, toasted 2 cups packed fresh basil leaves 1/4 cup grated Parmesan cheese 1 tablespoon lemon juice 2 cloves garlic 1/2 teaspoon salt 1/2 cup canola oil Combine the basil, cooled nuts/seeds, Parmesan, lemon juice, garlic and salt in a food processor or blender. With the machine running, slowly drizzle in the oil. Process until the mixture is well blended but still has some texture, scrape down the sides as necessary. Store leftover pesto in the refrigerator, covered, for up to one week. You can also freeze pesto – I like to use an ice cube tray lined with plastic wrap. Once…
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Homemade pizza night
I tripled this recipe. It is not a thin crust recipe! My toppings tonight were: Pepperoni & mushroom Salami, mushroom & black olives Roast chicken, charred corn & black olives (leftovers from yesterday’s supper) 2 1/4 tsp instant yeast 1 tsp white sugar 1 cup warm water 1 cup whole wheat flour 1 ½ cups all purpose flour 2 tbsp canola oil 1 tsp salt Preheat oven to 450° F. In a medium bowl, dissolve yeast and sugar in warm water to make sure it is active. Stir in flour, salt and oil. Beat until smooth (I used the dough hook on my Kitchenaid). Let rest for 5 minutes or…
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NO KNEAD SOURDOUGH BREAD
Want sourdough bread but you’re like me and you don’t want the hassle of babysitting sourdough starter? This recipe is for you! I started the dough in the photo last night around 11:30, so it will be ready for supper tonight. INGREDIENTS: 4 cups flour (I did half whole wheat, half all purpose) 1/2 tsp active dry yeast 2 tsp salt 2 cups water, room temperature METHOD: Form the dough: In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. You do not need to activate the yeast before, even though…
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Summer Berry Muffins
SUMMER BERRY MUFFINS 2 cups whole wheat flour 1 cup all purpose flour 1.5 cups sugar 7 tsp baking powder 1.5 tsp salt 1 tsp cinnamon 0.25 tsp cardamom 0.5 tsp nutmeg 1.5 cups milk 0.75 cups melted butter 3 eggs 2 cups mixed berries (I used Saskatoons, strawberries and raspberries) Preheat oven to 375° F. Mix using muffin method. Fold in berries. Fill muffin cups quite full. Bake at 375° for 20 minutes. Makes 24 muffins.
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Wacky Cake
WACKY CAKE 3 cups all-purpose flour 2 cups white sugar 1/2 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons vanilla extract 2 tablespoons white vinegar 3/4 cup vegetable oil 2 cups water Preheat oven to 350°F (175°C). Mix flour, sugar, salt, soda, and cocoa together into an 9×13 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork. Bake at 350°F (175°C) for 30-40 minutes, or until tooth pick inserted comes out clean.
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Coleslaw Dressing
COLESLAW DRESSING 0.5 cup mayonnaise 2 tablespoons white sugar 2 tablespoons pickle juice 1 tablespoon lemon juice 0.5 teaspoon ground black pepper 0.25 teaspoon salt Tip: finely dice some sweet pickles and some of the pickled onions from yesterday’s post and add them to your coleslaw!
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REFRIGERATOR PICKLED ONIONS
2 red onions, halved vertically and then sliced 1.5 cups apple cider vinegar 1 Tbsp brown sugar 1 Tbsp pickling spice 1 tsp red pepper flakes 1 garlic clove 1.5 tsp salt. 0.5 cup water Pack 4 cup jar with onions (or two smaller jars) Mix other ingredients and bring to a boil. Allow to cool for 5 minutes, then pour over onions. Add lid and refrigerate for at least 24 hours before eating.
