Our Fabulous Bites

I've switched this recipe rather than the recipe I got while on the mission.  Note, I often use part whole wheat flour, however, it really is better with simple white flour 1 cup milk 1 cup flour 6 eggs 1/2 tsp salt dash of tabasco sauce (optional) 1 tsp vanilla (optional) Place 9x13 dish into oven and preheat to 425.  Blend all the ingredients.  When oven is heated, take out the hot dish and spray with cooking spray.  Pour batter into the pan and bake for about 15 minutes.  If it is flat, let it go a bit longer, it should puff up.  Though I notice that it puffs less the more whole wheat flour I use. We eat these with Nutella, or lemon and sugar, jam, powder sugar.... I have discovered I really like when I add sliced pears or peaches and bake them into the batter.

HONEY WHEAT BREAD ½ cup milk 1 ½ cup warm water 3 Tab. honey 5 – 6 cup flour (approx. 2 cup 2 tsp. salt         wheat flour and 3 – 4 cup white) 3 Tab. butter 1 Tab. yeast Dissolve yeast in warm water.  (Add a few drops of honey or 1 Tab. of sugar to help yeast work).  Scald milk; stir in honey, salt, and butter. Cool to lukewarm. Add milk mixture to yeast and stir in 4 ½ cup flour.  Mix well. Add remaining flour, ½ cup at a time. Knead 7 to 10 minutes until smooth and elastic. Dough may be slightly sticky.  Place in a greased bowl, turning to grease top. Cover and let rise in a warm place until double in size, about 1 hour. (I place in oven over a pan of hot water)  Punch down (for extra light bread, punch and let rise again until double in size then punch again). Rest for 15 minutes. Divide dough in half. Roll out on lightly oiled surface into an 8-inch wide rectangle*  Roll up length wise and place each loaf in a greased 9 x 5

4 Loaf Bread Recipe 9 – 11 cups whole wheat flour 2 Tab. yeast ½ cup wheat gluten 4 cup hot water (not hotter than 110 ° ) 1/3 cup olive or grape seed oil 2/3 cup honey 2 Tab. dough enhancer 1 Tab. salt Place 6 cups flour, yeast, and wheat gluten in Bosch mixer.  Mix for 1 minute with the whisk attachment. Then add hot water and mix for 1 minute.  Remove whisk and replace with dough hook. Cover and let dough set for at least 10 minutes, or until it has risen close to the top.  Add olive oil, honey, dough enhancer and salt. Turn mixer on and add 3 – 5 cups flour, one cup at a time until the dough pulls away from the side and is not super sticky.  (It is definitely better to add too little flour than too much). Knead in mixer for 7 – 10 minutes. Preheat oven to 170° and grease 4 bread pans. (I use 5” x 9” pans). Lightly oil your hands and divide dough into 4 equal portions (I use a lightly oiled sharp knife to divide the dough).  Place into greased pans and put

My kids love these. Potato Enchiladas Ingredients 2 potatoes, cubed & sautéed (I bake them in the oven) 1 medium onion, chopped 1 garlic clove, minced 1 jalapeno or Anaheim pepper, finely chopped (leave seeds out if you don’t want the heat) 1 carrot finely chopped  2-3 cans of Green enchilada sauce  2 cups Grated cheese (we prefer jack or colby/jack) 12 or more tortillas, corn or flour (flour is easier to roll without cracking)   Salt & Pepper, to taste Instructions First, preheat the oven to 350 degrees.  Secondly, pour one can of enchilada sauce into a 9x13 pan and set it aside.   Thirdly, cook the onions, carrots, garlic & peppers until softened. Next, add in the cooked potatoes and mix together. Then season the vegetable filling with salt & pepper to taste. After you have the filling seasoned the way you like it, heat up the tortillas either in the microwave, or on the stovetop.  Next, spoon the filling into tortillas one at a time, ab

Homemade Teriyaki Sauce 1 teaspoon sesame seeds (you can toast them if you like) 1 teaspoon cornstarch 1/2 cup soy sauce 2 tablespoons mirin or rice vinegar 2 tablespoons dark brown sugar 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon sesame oil Makes 3/4 cup In small mixing bowl, mix the cornstarch with 2 teaspoons of warm water.  Set aside. In small pan, combine the soy sauce, mirin, brown sugar, garlic, ginger and 1/3 cup water.  Place over medium-high heat and stir occasionally until the sauce comes to a low boil.  Reduce the heat to medium and add the dissolved cornstarch.  Continue stirring until the sauce thickens, about 5 minutes.  Remove from the heat and add the sesame oil and the sesame seeds. Store in refrigerator for up to 1 week or freeze for up to 1 month.