Maddie! Eventually I'll be adding more of my recipes to my own food blog, so I can add them here, too.
It's kind of crazy that we never touched this again after dumping our recipes onto it. :)
Monday, December 31, 2012
Saturday, January 15, 2011
Pizza Factory Breadtwists
Maddie, I don't know how much you've baked with yeast, but if you haven't, don't be intimidated--these are EASY! Trust me. Easy. And really, really yummy. If you get at all confused when/if you make them, just call me. We've made them three times in a week. :D -Rae
Breadtwists
Preheat oven to 400.
Combine:
1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
Let that sit (and proof) for 5 minutes. Then add:
3½ cups flour
1 tsp Salt
Mix until smooth, then let rise for 10 minutes. (It's okay if you can't tell if it's risen or not, just let it sit in a relatively warm place for 10 minutes.)
Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt (I also like to sprinkle parmesan onto the dough). Fold in half (so that it makes a rectangle) and cut into 1-inch-wide strips. Twist each strip (the strips look so short until you begin to twist them) and place on a cooking sheet. Let sit for 18 to 20 minutes to rise again. (Again, don't be worried if they don't look like they've risen much)
Bake at 400 degrees for 20 minutes or until golden brown (I usually end up doing 18 minutes). Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese.
Serve with marinara, alfredo sauce, or ranch for dipping. (We like ours with tomato soup.)
*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.
Monday, November 8, 2010
Fried Ferret Fingernails
This recipe is a must for Maddie's blog, since "Fried Ferret Fingernails" was often the answer to the question, "What's for dinner?" at our house.
Round up all available ferrets and leave them in cages overnight. Fill each cage half full with chopped onions, three minced garlic buds (equals about eighteen cloves), and one bag of cotton balls soaked in pure vanilla extract. By morning, this will ensure that the ferrets are sufficiently seasoned, marinated, and suffocated, or at least inebriated. Wearing rubber gloves, open the cages and discard any angry ferrets that remain. Discard the garlic and run the cotton balls through a garlic press, reserving vanilla extract. Fry the chopped onions in 3 T of Alberto VO5 hot oil (treatment). Remove the fingernails of each ferret with a cleaver or pick-ax, taking care not to break any fingernails. A word about portions: you will need two ferrets per dinner guest, as each ferret has only four nails per paw, or 16 nails in all, and of course one serving is 17 fingernails. Pour the fingernails into the onions and stir-fry with reserved vanilla extract, allowing the fingernails' natural organic toe-jam to thicken the liquid. Garnish each serving with a few ferret whiskers and three rabbit pellets, and enjoy!
Round up all available ferrets and leave them in cages overnight. Fill each cage half full with chopped onions, three minced garlic buds (equals about eighteen cloves), and one bag of cotton balls soaked in pure vanilla extract. By morning, this will ensure that the ferrets are sufficiently seasoned, marinated, and suffocated, or at least inebriated. Wearing rubber gloves, open the cages and discard any angry ferrets that remain. Discard the garlic and run the cotton balls through a garlic press, reserving vanilla extract. Fry the chopped onions in 3 T of Alberto VO5 hot oil (treatment). Remove the fingernails of each ferret with a cleaver or pick-ax, taking care not to break any fingernails. A word about portions: you will need two ferrets per dinner guest, as each ferret has only four nails per paw, or 16 nails in all, and of course one serving is 17 fingernails. Pour the fingernails into the onions and stir-fry with reserved vanilla extract, allowing the fingernails' natural organic toe-jam to thicken the liquid. Garnish each serving with a few ferret whiskers and three rabbit pellets, and enjoy!
Sunday, November 7, 2010
HAPPY BIRTHDAY!
MADDIE, WE LOVE YOU!!!
Mom told us all that you wanted recipes for your birthday, and we'd love to keep on going! This blog is just a beginning! We love you so much.
Dear Maddie, It was so fun to think about recipes for you because it brought back so many memories of everyone eating together! When you were tiny every one of your siblings had many turns during family meals to feed you in your high chair. Now we've all come together to give you some favorite recipes, which is symbolic of the way every one of us loves you. The memories of eating together include lots of laughter--for example, Dad and I remember how you'd make a strange groaning noise at the table and rise up in your chair, saying, "I'm growing!" Happiest of birthdays yet--Love, Mom and Dad
"Just for laughs on Maddie's birthday--this sheepie is one of my very
favorite drawings of all she's ever done" (MOM)
Happy Birthday Maddie!
We love you and are excited to share recipes with you on your own recipe blog. :D
Love,
Eric, Abby, Autumn, Heidi, Esther & Becca
Maddie, I love you! Happy birthday!
It was so fun to gather recipes for you.
We think about you and pray for you very often.
I hope you feel like this birthday is the best yet!
And I really hope you feel like life just keeps getting better!
Love,
Q + M + E
Dear Maddie,
Today I was thinking about the morning that you were born (or at least the morning I found out), when it was whispered in my ear, "You have another little sister..." Since mom had expected you to be a boy, I was SO surprised that I sat up and bonked my head on the bunk-bed and flopped back down. I remember seeing you at the hospital; you were all pink and tiny and sleeping and beautiful.
I remember several months later, watching you sitting on your yellow Little Tikes chair, drinking your juice in a bottle and lazily playing with your ear. I remember how you used to walk around with a dishtowel over your head and one pant-leg rolled up, and that on your first birthday, you got a pretend phone, and held it to your ear and said hello.
I remember your first day of kindergarten, and how surprised I was that you weren't even barely as nervous as I felt for you. I was also sad to see you go. I was afraid that your feelings might be hurt--as seems to happen when kids are around each other for hours at a time--and I was sad that you were already old enough for school.
I remember going to the zoo in Jacksonville with you, Phill, and Isaac, and I remember your not-so-subtle explanation of why Qait chose not to accompany us, and how funny that still is to me--and to her! ;)
I remember peeking in on you and Qait in your room in Belgium, quietly watching through the door crack as you girls invented the most clever, most strange, most genius, and most fun ways to play.
I remember telling you that you could "adopt" Elroy, and hoping that he would comfort you after I left home--and knowing that I needed a cat, too, to comfort me after I left. I remember seeing you in my old bedroom in Georgia and thinking that you looked perfectly at home at the desk under the window, writing and drawing.
I really started this out only intending to say a little about that day you were born, but it just grew into this (miniscule) collection of some of my favorite memories with you. The truth is, if I were to list every good memory I have with you, it would probably be called a memoir!
I am so happy that you are my sister. I can't imagine our family without your bright light in it.
I love you
Rae
Today I was thinking about the morning that you were born (or at least the morning I found out), when it was whispered in my ear, "You have another little sister..." Since mom had expected you to be a boy, I was SO surprised that I sat up and bonked my head on the bunk-bed and flopped back down. I remember seeing you at the hospital; you were all pink and tiny and sleeping and beautiful.
I remember several months later, watching you sitting on your yellow Little Tikes chair, drinking your juice in a bottle and lazily playing with your ear. I remember how you used to walk around with a dishtowel over your head and one pant-leg rolled up, and that on your first birthday, you got a pretend phone, and held it to your ear and said hello.
I remember your first day of kindergarten, and how surprised I was that you weren't even barely as nervous as I felt for you. I was also sad to see you go. I was afraid that your feelings might be hurt--as seems to happen when kids are around each other for hours at a time--and I was sad that you were already old enough for school.
I remember going to the zoo in Jacksonville with you, Phill, and Isaac, and I remember your not-so-subtle explanation of why Qait chose not to accompany us, and how funny that still is to me--and to her! ;)
I remember peeking in on you and Qait in your room in Belgium, quietly watching through the door crack as you girls invented the most clever, most strange, most genius, and most fun ways to play.
I remember telling you that you could "adopt" Elroy, and hoping that he would comfort you after I left home--and knowing that I needed a cat, too, to comfort me after I left. I remember seeing you in my old bedroom in Georgia and thinking that you looked perfectly at home at the desk under the window, writing and drawing.
I really started this out only intending to say a little about that day you were born, but it just grew into this (miniscule) collection of some of my favorite memories with you. The truth is, if I were to list every good memory I have with you, it would probably be called a memoir!
I am so happy that you are my sister. I can't imagine our family without your bright light in it.
I love you
Rae
MORE BIRTHDAY MESSAGES TO COME!
Saturday, October 30, 2010
Rolo Cookies
Rolo Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup cocoa
1 tsp. baking soda
2 1/2 cups flour
12 oz bag of rolos
Cream sugar and butter. Add eggs and vanilla. Mix well. Mix in dry ingredients. Refrigerate for 30 minutes. Cover rolo in just enough dough, so you don't see it anymore. Then roll ball in sugar. Bake at 375 degrees for 7 to 10 minutes.
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup cocoa
1 tsp. baking soda
2 1/2 cups flour
12 oz bag of rolos
Cream sugar and butter. Add eggs and vanilla. Mix well. Mix in dry ingredients. Refrigerate for 30 minutes. Cover rolo in just enough dough, so you don't see it anymore. Then roll ball in sugar. Bake at 375 degrees for 7 to 10 minutes.
Mom's Spaghetti Sauce
"Hi Rae! I miss you!
Here's my spaghetti sauce recipe that you asked me for ages ago. I assume you still want it. I got it from MY mom when I left home, and always made it the same way, and then when she tasted it one time after I'd made it for years, she didn't think it tasted like her sauce. ????? Anyway, try this:
brown a pound of hamburger with one or two large chopped onions (chop small)
and add two 28-ounce cans of Hunt's tomato puree. We like puree better than sauce and we like Hunt's.
Add these spices, and note that the cinnamon is a secret offered by my mom's Italian friend. A great improvement:
1 t. salt
1/2 t. chili powder (surprise)
1/2 of a large bay leaf, or 1 skinny one
1/4 t. basil
1/4 t. oregano
1/8 t. garlic powder
cinnamon--without sugar, although the sugar could be tried--I guess I use 1/4 t. of cinnamon or less
Lots of times I use double the amount of basil, oregano, or garlic--depending on who's eating. I let this sauce simmer an hour or so on very low heat if I have time to do that. It tastes a lot better then. But it's very good right after it's thrown together, too. Oh! If you want mushrooms put them with the onions when you're browning the onions in the ground beef. Fresh mushrooms are always better than canned, but I've used canned ones before. I've usually sliced the 'shrooms or used small button ones. And I forgot to say you can drain the fat off the hamburger. I forgot to say it because I don't usually do it any more. I use 93% lean beef and there's hardly any fat and the fat is where the flavor is anyway.
One more tip--For the past several years we've liked our spaghetti to be angel hair. Even the "thin" spaghetti doesn't please us as much as angel hair. Your boys might like to think about eating angel hair. And if you're really in a gourmet mood, I love this--cut a spaghetti squash in half (with a machete--that's about what it takes) and bake it 45 minutes face-down on a greased cookie sheet at 325 degrees; then scoop out the inside and it's very much like spaghetti with a nice delicate flavor besides. And it's lower in carbs than pasta, if you care about that. Dad and Maddie don't go for this as much as I do, so I don't serve it that way very often.
Bono appetito! Amore---Tu Mama"
Here's my spaghetti sauce recipe that you asked me for ages ago. I assume you still want it. I got it from MY mom when I left home, and always made it the same way, and then when she tasted it one time after I'd made it for years, she didn't think it tasted like her sauce. ????? Anyway, try this:
brown a pound of hamburger with one or two large chopped onions (chop small)
and add two 28-ounce cans of Hunt's tomato puree. We like puree better than sauce and we like Hunt's.
Add these spices, and note that the cinnamon is a secret offered by my mom's Italian friend. A great improvement:
1 t. salt
1/2 t. chili powder (surprise)
1/2 of a large bay leaf, or 1 skinny one
1/4 t. basil
1/4 t. oregano
1/8 t. garlic powder
cinnamon--without sugar, although the sugar could be tried--I guess I use 1/4 t. of cinnamon or less
Lots of times I use double the amount of basil, oregano, or garlic--depending on who's eating. I let this sauce simmer an hour or so on very low heat if I have time to do that. It tastes a lot better then. But it's very good right after it's thrown together, too. Oh! If you want mushrooms put them with the onions when you're browning the onions in the ground beef. Fresh mushrooms are always better than canned, but I've used canned ones before. I've usually sliced the 'shrooms or used small button ones. And I forgot to say you can drain the fat off the hamburger. I forgot to say it because I don't usually do it any more. I use 93% lean beef and there's hardly any fat and the fat is where the flavor is anyway.
One more tip--For the past several years we've liked our spaghetti to be angel hair. Even the "thin" spaghetti doesn't please us as much as angel hair. Your boys might like to think about eating angel hair. And if you're really in a gourmet mood, I love this--cut a spaghetti squash in half (with a machete--that's about what it takes) and bake it 45 minutes face-down on a greased cookie sheet at 325 degrees; then scoop out the inside and it's very much like spaghetti with a nice delicate flavor besides. And it's lower in carbs than pasta, if you care about that. Dad and Maddie don't go for this as much as I do, so I don't serve it that way very often.
Bono appetito! Amore---Tu Mama"
Pumpkin Pie
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Mom’s recipe from the old B H & G cookbook
1 1/2 C canned pumpkin (this will be one 15-oz can; be sure you don't buy "pumpkin pie filling," because that's already spiced and egged and milked and icky)
3/4 C sugar (I've used Splenda successfully too)
1/2 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cloves (Qait's cookbook didn't even call for cloves!)
3 slightly beaten eggs
1 1/4 C milk (skim milk or reconstituted milk will work, but I usually use 2%)
2/3 C evaporated milk (this is a little more than a 6-oz can; I use the little bit of excess in scrambled eggs or something)
1 9-inch unbaked pastry shell (and the other reason people like my pies is that the crust is homemade, with coaching from the best cooks--my mother, who learned tips from my dad's mother; and Relief Society experts)
OVEN at 400 degrees
Combine pumpkin, sugar, salt, and spices.
Blend in eggs, milk, and evaporated milk.
Pour into pastry shell (have edges crimped high because amount of filling is generous). Bake at 400 degrees for 50 minutes, or till knife inserted halfway between center and edge comes out clean.
Cool. (I cool it and then chill it in the fridge for at least an hour. If you put these pies into the fridge immediately after they're out of the oven, they'll get a lot of watery fluid on top. That's okay, though. You just blot it up with a paper towel.)
Another tip: If you want to, you can pour the filling into the pie shells after the shells are placed on the oven rack. I do this when I'm being very particular, because if I slosh the filling onto the edges of the crust before the pies bake, I usually get burned areas where the filling has splashed the crust. It can be a hassle, but it's worth it sometimes. You have to have a small enough pitcher (like a 2-cup glass measure or something) and you have to keep the pitcher wiped off to prevent drips.
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