Sunday, January 11, 2009

Basic Bread

BreadDoubleDinner RollsCinnamon Rolls
2 Cups lukewarm Water4""
1/2 Cup Sugar1"3/4
2 TB Yeast2"3 Tb when doubled
1/4 Cup Oil1/21/2"
2 t Salt4""
1 Egg222
3 Cups Flour6""

Add 4 more cups flour while kneading
Mix together 2 C water, 1/2 C sugar, 2 Tb Yeast, 3 C flour to make sponge.
Let it raise.
Next add butter, then eggs.
Add 2 C flour
Put 1 C flour on counter
Dump dough on flour
Put 1 C flour on wet dough

Pepperoni Rolls use Mozzerella Cheese and Pepperoni
Cinnamon Rolls use Butter, Cinnamon and Sugar

This doesn't have any info about how long to raise, how hot to bake and how long. Maybe Mom can put that in the comments.

Thursday, January 8, 2009

Puffy Crusted Chicken Pot Pie

Prep time: 15 min
Cook time: 45 min
Serves 8

2.5 cups of cooked, shredded chicken. Canned works fine, but microwaving the chicken and putting it in the blender on a low speed a chunk at a time works great.
1 can of condensed cream of chicken soup
1 cup of chicken broth
2 bags of frozen vegetables, 1 lb each (peas, carrots, corn, and green beans), thawed
Seasonings to taste (salt, pepper, whatever)

4 cups baking mix
1.5 cups milk
.5 cup shortening
Seasonings (it's fun to try different spice blends in different quadrants of the crust)

Put the filling straight into an ungreased 9x13 pan or casserole dish. Cut the crust ingredients together until lumpy and moist, then pour on top of the filling, doing as little actual spreading as possible, since messing with it could make what should be a thick, airy crust come out flat and hard.

Bake at 375F for 45 minutes.