Friday, September 30, 2011

Fun on Friday Morning!

Owen and I have so much fun together! Today we were practicing saying "GO" and pointing so another part of the room. Then we would giggle all the way running to the spot where we had pointed.

Sent on the Sprint® Now Network from my BlackBerry®

Sunday, September 25, 2011

{Home Made} Best Dinner Roll Recipe

My home made dinner rolls were SO lucky this week. They were privilaged to be served at the Relief Society dinner held just before the General Relief Society Broadcast for the LDS church. Yum Yum Yum! They were so tasty!
I enjoy making these rolls by hand and using Bosch mixer. They turn out beautifully using both methods. Be careful not to over kneed them when using a mixer.
[PS - I loved the relief society broadcast and I'm so happy I was able to attend]

{see recipe below}

Best Dinner Rolls Recipe
1 1/4 cup water
2 TB sugar
1 TB yeast
2 TB oil
1/4 cup milk (heated but not boiling)
1 wisked egg
2 tsp salt
3-4 cups white flour
OPTIONAL: dough enhancer (1 TB powder dough enhancer powder, 1 drop lemon juice, or 1/2 tablet vitamin C crushed)

Preheat oven: 375 degrees
Mix first three ingredients (water, sugar, yeast) and let sit for 10 minutes.
Add the rest of the ingredients and kneed slightly. Handle the dough as little as possible to create a super soft texture. Kneeding too much will result in tough/strong rolls. Dough will be very moist and sticky. Rubbing oil or butter on your palms will help keep the dough in the bowl and off your hands.

Let rise until double in size, then punch down. (approx 45-60 mins)
Again, let rise until double in size.
Punch the dough down and them form in to 12 balls.
Roll each ball in a little butter
Place formed dough balls into a greased pan close together so as they rise, they will be touching.
Let rise a third time.
Once the rolls are double in size, bake at 375 degrees for 15-20 mins or until tops are golden brown and dough is cooked all the way through.
Butter tops of rolls when they come out of the oven.

Yeild: 12 rolls per batch
(there are 18 rolls in the picture because I doubled the batch and used 2 differnt sized pans)
Recipe may be doubled, trippled, etc...

A relief society sister in Southern Utah gave me this bread recipe when I was first married. However, I was in a new ward and cannot remember the her name to which this credit should be given. I am so thankful to this sister, and wish she knew the impact she has made in my life and my kitchen. I have made a few modifications  when converting this recipe from bread to rolls, but it is still pretty close to the original

Monday, September 12, 2011

Owen is 19 Months!

Owen happily played in his room as I played with my camera...trying out different flash settings.
Look at those blue eyes! No color enhancing or photoshopping done here. (I only sized the pics down for the internet, corrected the white balance)


Owen CLIMBING in his CRIB!
(He is the best climber I've ever seen...I think we're in trouble Mister!)

Owen showing off his TRICKS!

 Owen balancing with NO HANDS!
One of his favorite tricks!

 Owen loves to READ his BOOKS!

 Owen playing "MECHANIC"!(I love how he chose to kneel by the bike/zebra cute!)

Owen being SILLY!


Sunday, September 11, 2011

Pizza From Scratch {Home Made Wheat Pizza Crust Recipe}

I love making food from scratch, and pizza is no exception. This is the best home made wheat pizza crust ever! The ingredients for the crust and toppings were mostly what I had on hand. I didn't plan this in advance....dinner was supposed to be in 40 minutes and I just whipped this up and YOU CAN TOO!

It TASTES even better than it looks :-) Yum!
**Pizza is so versatile. You can top it with practically anything**
Today I used fresh tomatoes from my garden, which gave it a unique flavor. I will certainly use tomatos again.

Preheat oven to 500 degrees. Place pizza stone or teracotta tile in oven while oven is preheating

Home Made Wheat Pizza Crust Recipe:
3 Cups fresh ground wheat flour
1 TB baking powder
1 Tsp salt
1 TB sugar
2 TB oil
1 Cup warm water
Mix all ingredients together and kneed for approx 5 minutes. Let dough rest for 5 minutes while you gather the pizza toppings.
(Yeild=Two 12" crusts)

Pizza Toppings on tonight's pizza:
Pizza Sauce (I used tomato sauce and added garlic + italian herbs. measurements)
8 oz Motzerella cheese per pizza
Fresh tomatoes from my garden
Handful of olives (sliced)
Shredded cooked chicken (you can use leftover chicken from another meal)

Once oven and pizza stone are preheated, stretch out your dough and form the crust. Place the crust on the hot stone and it will start cooking immediately. Quickly add the sauce, cheese, and toppings and place it in the oven for approx 7 minutes (until cheese looks bubbly and slightly toasted).

Thursday, September 8, 2011

Gettin' Corny in the Kitchen {Corn-Wheat Tortilla Recipe}

These were the yummiest home made corn-wheat tortillas ever!. The recipe on the maza (corn flour) package was these were totally experimental and turned out delicious!

The made-from-scratch corn-wheat tortillas were the perfect addition to my chicken enchiladas. Extra tasty and healthy was what I was going for. SCORE!

Brian gave it 2 thumbs up - yippee!


Here is what I used in my home-made corn tortillas last night! I was running out of corn flour so I added a combo of white and wheat flour. Super yum - I'm glad I did it that way.

2 1/2 cups warm water
1 1/2 cups maza (corn flour)
1 cup fresh stone ground wheat flour
1/2 tsp salt
1 tsp sugar
1 tsp baking powder
1 scant cup white flour (add this flour last...add just enough to make the mixture a "stiky dough" texture

MIX all ingredients together
KNEED for about 5 minutes
REST dough in bowl for 5 minutes
ROLL golf ball sized dough into flat tortilla on well greased surface.
COOK on preheated medium-high skillet for 20 seconds.
FLIP and cook for another 20 seconds or unitl done.

Yeild: 18 tortillas

Ta-Da! And you'll have the best home made corn-wheat tortillas on the block.
Love to all,
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