Mormon, Scones or Indian Fry Bread

Ingredients: 

1 pkg. active dry yeast (1 tbsp.)
1/4 cup warm water- about 110 degrees
2 eggs, lightly beaten
milk
1/2 cup melted margarine, cooled
1 1/2 tsp. salt
1/2 cup sugar
about 6 cups flour
oil to fry with

Directions: 

In a large bowl, dissolve yeast in warm water. Combine eggs (in measuring cup) with enough milk to make 2 cups liquid; add to yeast mixture along with butter, salt, sugar, stirring until well blended. Stir in 5 cups of the flour, one cup at a time, beating until smooth after each addition. Dough will be stiff.

Knead dough 5 to 10 minutes until smooth and satiny. Place in greased bowl, turn to grease top. Cover and let rise in a warm place until almost doubled 1 1/2 to 2 hours.

Punch dough down and divide into egg sized chunks, make into flattened rounds and let rise in a warm place. Deep fry until brown. Sprinkle with cinnamon and sugar. I take out whatever dough we need for a meal and refrigerate the rest, using as needed.

From: Glorious Grub Cookbook By. Joan Stewart

Scones

Picture: 

Ingredients: 

3 cups flour
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
3/4 cup firm margarine, cut into small pieces
3/4 cup chopped pitted dates
1 tsp. grated orange peel
1 cup buttermilk
about 1 tbsp. half and half
cinnamon and sugar

Directions: 

In large bowl, sir together flour, 1/3 cup sugar, baking powder, baking soda and salt until throughly blended. Using a pastry blender or two knives, cut butter into flour mixture until it resembles coarse cormeal; stir in dates and orange peel.

Make a well in center of flour mixture; add buttermilk all at once. Stir mixture with a fork until dough cleans side of bowl.

With your hands, gather dough unto a ball; turn out onto a lightly floured surface. Pat into a 1/2 inch thick circle. Using a 2 1/2 inch heart shape or other cutter, cut into individual scones. Place 1 1/2 inches apart on a baking sheet. Brush with half and half and sprinkle lightly with cinnamon and sugar.

Bake at 400 degrees for 12 minutes or until tope are lightly browned.

Tip:
You can make your buttermilk. Just take 1 Tbls. lemon juice or vinegar and put it in a 1 cup measuring dish, fill the rest with milk. Use as much as you need for your recipe. This recipe you can use it all! So easy!

~Yum Yum!
From: Glorious Grub Cookbook By. Joan Stewart

Heart Scone Cutters (purchase at Sur La Table) These are the best heart scone and biscuit cutters!

Pretzels

Ingredients: 

1 pkg. active dry yeast (1 tbsp.)
1 cup warm water (110 degrees)
2 1/2 to 3 cups flour
2 tbsp. oil
1 tbsp. sugar
6 tbsp. baking soda in 6 cups of water
course salt for topping

Directions: 

In a bowl, dissolve yeast in water. Add 1 1/2 cups of flour, the oil and sugar. Beat for 3 minutes to make a smooth batter. Gradually stir in enough of the remaining flour, about 1 cup, to form a soft dough. Knead until smooth and satiny about 5 minutes, adding flour as needed to avoid sticking. Place dough in a greased bowl, turn to grease top. Cover and let rise in warm place until doubles, about 1 hour.

Punch dough down, turn onto floured board and divide into 12 pieces. Shape each piece into a smooth ball by gently kneading. Then roll each into a smooth rope about 18" long, and twist into a pretzel shape. Place slightly apart on a greased baking sheet at least 12 by 15 inches, turning loose ends underneath. Let rise, uncovered, until puffy, about 25 minutes.

Meanwhile in 3 quart stainless steel pan (don't use aluminum), bring soda water mixture to boiling; keep water boiling gently. With a slotted spatula, lower one pretzel at a time into pan. Let simmer for 10 seconds on each side, then lift from water, drain briefly on spatula, and return to baking sheet. Let dry briefly, then sprinkle with coarse salt and let stand, uncovered until all have been simmered.

Bake in preheated 425 degree oven for 12 to 15 minutes until golden brown. Transfer to racks.
May be frozen and reheated at 400 degrees for 10 minutes.

From: Glorious Grub Cookbook By. Joan Stewart

Rhubarb Cobbler

Ingredients: 

1 cup flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 cup butter or margarine
6 cups fresh or frozen rhubarb
1 to 1 1/4 cups sugar
4 tsp. cornstarch
1/4 cup water
1 egg
1/4 cup milk
vanilla ice cream (optional)

Directions: 

Prep: 45 minutes Bake 20 minutes Oven 400 degrees

For topping, in a medium bowl stir together flour, sugar, baking powder and cinnamon. Cut in butter or margarine till mixture resembles coarse crumbs. Set aside.

For filling in a sauce pan combine rhubarb, sugar, cornstarch and water. Cook and stir until thickened and bubbly. Keep filling hot.

In a small bowl stir together the egg and milk. Add to flour mixture, stirring just to moisten. Transfer filling to a 2 quart square baking dish. Using a spoon, immediately drop topping into small mounds atop filling.

Bake cobbler in a 400 degree oven for 20 minutes or till a wooden toothpick inserted into topping comes out clean. If desired serve warm with ice cream.

Duck a l'Orange

Ingredients: 

1 6 lb. duck
1/2 cup red wine
Orange Sauce:
1 tbsp. orange peelings
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. corn startch
1 1/4 cup orange juice
1 tbsp. honey
1/4 tsp ginger
1/8 tsp. pepper
1 cup orange sections

Directions: 

Puncture the duck generously with a fork; place on rack in roasting pan. Pour most of the red wine over the duck. Roast at 325 basting occasionally. Allow 25 minutes per pound of duck.

In medium saucepan, saute orange peel and garlic in oil. Mix in corn starch until smooth. Slowly add the orange juice, honey, and remaining wine. Simmer 1 minute; mix in ginger, pepper and orange sections. Simmer for 5 minutes. Strain through a strainer to get the chunks out.

Serve over duck.

Enjoy

Tags: 

Welsh Rarebit

Ingredients: 

2 oz. butter
8 oz. cheddar cheese
salt
pepper
1 tsp mustard
2 tbsp. beer
4 toasted slices of white bread

Directions: 

Melt the butter in a heavy sauce pan. stir in cheese, salt, pepper and mustard. Stir over a gentle heat until cheese melts. The beer should be stirred in last. Spread over the toast slices and then brown in the oven on broil setting until cheese browns.

Variation: Buck Rarebit

Buck Rarebit is Welsh Rarebit with a poached egg served on top of each slice.

~This is a wonderful side dish. I tried it without the beer and it was not nearly as good. The beer does something special to the cheese.

Tags: 

Mongolian Beef

Picture: 

Ingredients: 

1 lb. sirloin or flank steak
3 bunches of green onions sliced lengthways in 2 inch pieces
1 clove of garlic
1 cup oil for frying beef
Maifun noodles
Marinade:
1 egg white
pinch of salt
1 tsp. sesame oil
1tbsp. cornstarch
1 1/2 tbsp. oil (after the 30 min. sitting of beef with marinade)
Sauce: (I usually double the sauce portion of this recipe)
1 tbsp. rice wine or dry sherry
2 tbsp. hoisin sauce
2 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. water
2 tsp. chili garlic sauce
1 tsp. corn starch

Directions: 

Slice the beef across the grain into thin strips. Put the beef strips into a gallon ziplock bag and add the marinade and close bag. Squish the marinade into the beef and let sit for 30 minutes. Then add the 1 1/2 tbsp. oil, squish around again and let marinate another 30 minutes.

While beef is marinating, prepare the onions. Wash and slice all the green onions lengthways, then into 2 inch pieces. Mince garlic.

Mix together the sauce ingredients and set aside. When the beef has finished marinating, heat the wok and add 1 cup of oil. When oil is 350 degrees carefully slide the beef strips into the wok. About 7 pieces at a time. Fry until the beef changes color and browns a bit. Remove from oil and drain on paper towels. When all the beef is cooked pour out all the oil into a pyrex safe dish except for 2 tbsp. When it's nice and hot again stir-fry the garlic and green onions. Takes about 2-3 minutes.

Before the onions are all the way cooked push them up to the sides of the wok and add the sauce. Stir until thick about 1 minute. Then add the beef and stir all together.

Follow the directions to fry the Maifun noodles. Serve the Mongolian Beef on top of the noodles or sticky rice.

Nonstick Wok (purchase at Sur La Table) This would work wonderfully for this recipe if you don't already have a wok.
Of course this is the one I really want! Calphalon Wok (purchase at Chefs Catalog)

Tags: 

Peanut Butter Cookies

Picture: 

Ingredients: 

1/2 cup shortening (crisco)
1/2 cup margarine
1 cup peanut butter (creamy or chunky)
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
2 1/2 cups flour
1 tsp. baking powder
1 1/2 tsp. soda
1/2 tsp. salt

Directions: 

Makes:3-4 dozen

Mix shortening. margarine, peanut butter, sugars and eggs thoroughly. Mix rest of ingredients and stir in. Chill dough (about 1/2 hour). Heat oven to 350 degrees. Roll dough into balls the size of large walnuts. Place 3 inches apart on cookie sheet. Dip one half of cookie ball in granulated sugar. Place sugar side up. Flatten crisscross fashion with the fork dipped in sugar. Bake for 8-10 minutes, until set but not hard.

Baking Sheet mat(Purchase at Chef's Catalog) I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Chocolate Chip Cookies

Picture: 

Ingredients: 

2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup margarine, softened
3/4 cup sugar
1/3 cup firmly packed brown sugar
1 tsp. vanilla (Madagascar)
2 eggs
2 cups semi sweet chocolate chips (I use milk chocolate)
1 cup chopped nuts, optional

Directions: 

Makes: 3-4 dozen

Preheat oven to 375 degrees. In a small bowl combine flour, soda and salt; set aside. Dream margarine, sugars and vanilla in a large mixer bowl. Add eggs and mix. Gradually add flour mixture. Stir in chocolate chips and nuts. Drop by spoonful on ungreased baking sheet. Bake for 8 minutes.

~Great snack!

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Baking Sheet mat I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Chocolate Chip Orange Zucchini Bread

Ingredients: 

4 eggs
2 cups sugar
3/4 cup oil
2 tsp. vanilla (Madagascar)
2 cups grated zucchini
1 cup walnuts (optional. I don't add any)
1 cup chocolate mini chips
1 tbsp. orange rind (I use 1 tsp. dried orange rind and reconstitute it with enough water to cover it when I don't have fresh rind)
3 cups flour
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg

Directions: 

Makes:2 loaves

Beat eggs. Add sugar and oil. Beat together and add vanilla and zucchini. Beat again. Mix in walnuts, choc. chips and orange rind. Stir in dry ingredients. Mix well. Put in a bread loaf pan that is spayed with baking Spam. Bake at 350 for 50-60 minutes. Cool for easy slicing

Wonderful snack. My 1 year old loves it...

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Bread Pans (purchase at Sur La Table) You probably want to spend a bit more and get nice bread pans. It makes a difference in the cooking. These work very well.

Pages

Subscribe to Ruth's Food RSS