Bread recipe from Zojirushi – made in a bread machine
Wheat Bread – Zojirushi
Ingredients for BB-PAC model:
1-7/8 cups water (450mL)
4-3/4 cups whole wheat flour (570g)
4 Tbsp. sugar (46g)
1 Tbsp. molasses (20g)
2 Tbsp. dry milk (8g)
2 tsp. salt (11.2g)
4 Tbsp. vital wheat gluten (32g)
2 Tbsp. butter (28g)
2 tsp. active dry yeast (5.6g)
I used THIS recipe and modified it so: half the amount of sugar, half wheat and half white flour, and none of the crumble on top. So good!
Pie Crust from Martha Stewart – Recipe HERE
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 sticks chilled unsalted butter, cut into pieces
- To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
- Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
- Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
- To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
- Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
- Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.
Pie filling from Grandma Ople – Recipe HERE
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Note – I used half the amount of sugar, half the amount of butter and substituted apple juice for the water when I made my second pie for a *healthier* version
- cooking spray
- 1 packed cup grated zucchini
- 1 large egg
- 1/4 medium onion, minced
- 1/4 cup grated reduced fat sharp cheddar cheese
- 1/3 cup seasoned breadcrumbs
- 1/4 tsp kosher salt and black pepper to taste
- Preheat oven to 400°F. Spray a baking sheet with cooking spray.
- Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
- Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway though cooking until golden. Makes 16.
Yield: 3 servings, Serving Size: 5 tots
Prep Time: 30 minutes
Total Time: 50 minutes
– 8 large lemons
– 3 eggs, separated
– ½ cup sugar, divided
– 2 tablespoons all-purpose flour
– Confectioners’ sugar
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsuis). Line a sheet pan with parchment paper.
- Slice the stem ends from the lemons so they can sit level. Cut off the tip end of each lemon, parallel with the bottom and roughly ⅓ of the way down. Reserve the tops.
- Hold each lemon firmly and use a serrated knife to cut out the pulp. Use a melon baller to scoop out the flesh into a sieve placed over a bowl. Squeeze the juice from the pulp and reserve for later. Place the hollowed-out lemons on the sheet pan.
- In a heat-proof bowl, combine the egg yolks, ¼ cup sugar, ¼ cup reserved lemon juice, and flour. Whisk until pale yellow. Place the bowl over a pot of simmering water and continue to whisk for about 8 minutes, until very thick. Remove from the heat and beat with an electric mixer for about 10 minutes, until cooled, while scraping down the sides. Transfer to a clean bowl and set aside.
- In a medium mixing bowl, combine the egg whites with the remaining ¼ cup sugar. Beat with the electric mixer on low speed until frothy. Slowly increase the mixer speed until the meringue is shiny and hold soft peaks, about 2 to 3 minutes.
- Whisk about ⅓ of the meringue into the yolk mixture, then fold in the remaining meringue gently. Fill the lemon shells to just below the rim.
- Bake for approximately 14 to 17 minutes, until the tops are golden and have risen about 1 inch above the shell.
- Serve immediately, garnished with confectioners’ sugar and the reserved lemon tops.
Salad in a jar
Recipe can be found HERE
Butterbeer jello shots, recipe can be found HERE
1 cup creme soda
2 envelopes unflavored gelatin
1/3 cup vanilla vodka
2/3 cup butterscotch schnapps
Colored large crystal sugar, for garnish, if desired
- Pour soda in a medium saucepan and sprinkle with gelatin. Allow to soak for a minute or two.
- Heat over low heat, stirring constantly, until the gelatin is dissolved (about 5 minutes). Remove from heat.
- Stir in the vodka and schnapps.
- Pour into little jello containers or pan
Recipes I still want to try!
Pumpkin pie overnight oats with chia
Gnocchi with mushrooms, basil and parm
No bake nutella cheesecake
Creamy brussel sprout cheese dip
Passion fruit flan
Coconut crème puffs