Wednesday, February 24, 2010

Jesse Evans Smith's 90-Minute Bread

This is a great, basic bread recipe from the cookbook LionHouse Bakery. (One of my new favorite cookbooks, by the way...thanks Mom!) Anyway, this bread comes together really quickly, and is great for sandwiches, or just to eat warm. Hopefully you won't eat the whole loaf right out of the oven...not that this has been done before, of course!

90-Minute Bread
Adapted from LionHouse Bakery

2 cups warm water
2 tablespoons active dry yeast
2 teaspoons salt
1/4 cup granulated sugar
3 tablespoons vegetable oil (I used Canola)
4 to 5 cups all-purpose flour (I used about 1/2 whole wheat and 1/2 all-purpose)

Grease two 5 x 9-inch loaf pans. Set aside.

Pour water into a large bowl and sprinkle yeast over it. Sprinkle sugar and salt over yeast and wait until yeast bubbles and comes to the surface. Stir in oil. Add 2 1/2 cups of the flour and whisk smooth with a wire whisk or wooden spoon. Add 2 more cups of the flour and mix until dough gathers together in a ball. Sprinkle the remaining flour on work table. Turn dough onto it and knead in flour until the dough is no longer sticky but is elastic and slightly stiff, about 10 minutes. Divide dough into two loaves. Shape each loaf and place into greased bread pans; lightly cover with plastic wrap. Let dough rise until it peeks over the edge of the pan or doubles in bulk, about 45 minutes. Place in a 375 degree oven for 30 to 35 minutes, or until loaves brown. Turn loaves out on a rack to cool. Brush tops with butter while hot.

Saturday, February 20, 2010

Salsa Meatloaf

I can already hear what you're thinking, because I thought the same thing...who puts salsa in their meatloaf (let alone, who still EATS meatloaf)?!? The whole time we've been married, I haven't made meatloaf, until I found this recipe in our ward's cookbook. It looked easy enough, so I just had to try it. And we're hooked. This recipe doesn't call for a lot of ingredients, so the salsa gives the meat a nice little kick and keeps it moist. So yummy with a side of creamy mashed potatoes!

Salsa Meatloaf
Adapted from Anna Bowen

1 lb. ground beef (I use ground turkey)
1/2 cup salsa (pretty much any kind you have on hand will do)
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
parsley, salt and pepper to taste (we don't like parsley, so we left that out)

Preheat oven to 350. In a large bowl, combine all ingredients and mix well. Transfer to a loaf pan and press into shape. Bake 45 minutes, or to a minimum internal temperature of 160 degrees. Serve according to your little heart's content!

Saturday, February 13, 2010

Chocolate German Cake

This is a recipe from my mom, whom I'm sure got it from her mom. I'm not sure exactly where it's from, just that this is a birthday tradition with my family. Not a traditional German Chocolate (there's no coconut), but still de-lish non the less. And surprisingly easy.

Chocolate German Cake

1/2 cup shortening
1 stick margarine
1 cup water
4 Tbsp. cocoa
2 cups sugar
2 cups flour
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. baking soda
2 eggs, beaten
1 cup buttermilk
1 tsp. vanilla

1 stick margarine4 Tbsp. cocoa
6 Tbsp. milk

several cups powdered sugar (just add as much until a good frosting is be the judge!)
1 tsp. vanilla
1 cup chopped walnuts
4 tsp. cinnamon

Preheat oven to 350 degrees. Boil first 3 ingredients together for 1/2 minute. Remove from heat and add 6 next ingredients, beat well. Stir in remaining 3 ingredients. Pour into greased and floured bundt pan. Bake for 35 minutes.

Heat first 3 ingredients, but do not boil. Remove from heat and blend in remaining 4 ingredients. Spread on cake while cake is still a little warm.Serve with vanilla ice cream. Yum!

If you have leftover icing, it tastes really great between two graham cracker squares. Those will store for a few days.

Tuesday, February 9, 2010

Red and White Baked Pasta

I've made this a couple of times now, and it has definitely become one of my "go to" meals when I need something quick, yet delicious. I got this from another one of my recipe blogs Real Mom Kitchen, and it's one of those things where I felt like "duh, why didn't I ever think of that?" It's just that easy.

Red and White Baked Pasta
adapted from Real Mom Kitchen

4 cups penne pasta
1 (15oz) jar Alfredo sauce*
1 (24oz) jar Marinara sauce*
1-2 cups shredded mozzarella cheese
grated Parmesan cheese

*I didn't use the whole jars of the Alfredo and Marinara sauces, I only used about half. Start with that, then once everything is mixed together, if you want it a little saucier, you can add more.

Preheat oven to 350 degrees. Cook and drain penne pasta according to package directions. Mix two sauces together in a large bowl, adding mozzarella cheese and noodles. Pour into a 1 and 1/2 quart casserole and bake for 20-25 minutes, or until hot and bubbly. Sprinkle with Parmesan cheese, and serve. Serves 6-8 (or if Molly is eating it, serves about 4!)

Monday, February 8, 2010

Chocolate Chip Cookie Dough Truffles

On Sundays we always end up with a craving for sweets...we call it the "Sunday night sweet tooth." Last night we were trying to figure out what to make, and though we wanted some chocolate chip cookies, we only had the mini chocolate chips on hand. Luckily we found a recipe on one of the blogs I follow My Kitchen Cafe that we had everything for already, and these turned out pretty good. I will admit that right after we made them, I didn't like them too much. I had another one today, and I've changed my mind. So keep in mind that they taste better after some time in the fridge!

Chocolate Chip Cookie Dough Truffles

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-inch balls; place on waxed paper-lined baking sheets. (I found that the dough was really soft and wouldn't stay in any sort of ball, but after some time in the freezer it was easier to shape.) Loosely cover and freeze for 1-2 hours or until firm.

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator.