French Bread

This is the best homemade french bread recipe, it is just like you buy in the deli at the supermarket. Light, airy, and fluffy. Perfect sliced up with some garlic butter spread on it for all those Italian dishes.

Ingredients:
recipe adapted from Deals to Meals
This recipe makes 2 large loaves:

2 1/2 c. warm water ( between 105-115 degrees)
2 Tbs. yeast
3 Tbs. sugar
2 Tbs. white vinegar -Add these ingredients together and let sit until bubbly, about 4 minutes
1 Tbs. salt
1/3 c. oil
6-7 c. all purpose flour

Making the dough:

Add first four ingredients together and let sit until bubbly, about 4 minutes. Then add salt, oil and flour. Add flour 1 cup at a time until incorporated. May need to add a little extra flour is dough is too moist, add just enough flour when dough pulls away from side of bowl.

 Knead for 3-5 mintues and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 2 equal sections.

Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Place on cookie sheet.

Slash tops of bread diagonally 3-5 times and cover with a beaten egg.

Let rise 30 minutes (or until doubled) on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Bake at 375 for 10-15 minutes until tops are golden  brown.

     Enjoy!

Peanut Butter Roll

So I have been trying to make the perfect peanut butter roll, have tried several recipes and finally found the perfect recipe that my Mother in law gave me. It had to be moist, fluffy, creamy. I've had some that tasted dried and hard. The roll made with potato just can not get sodt and fluffy so I totally threw that recipe away. I think you'll love this one as good as I do.

Ingredients:

3 egg whites
4 c. white sugar
3/4 c. warm water
3/4 c. white corn syrup
1 tsp. vanilla
1 + c. peanut butter

Directions:

In large mixing bowl, beat egg whites very stiff and set aside. Be sure you have very carefully separated the eggs so there is no sign of any yellow in the whites. Mixing bowl should be very dry. In a saucepan, mix sugar, water and syrup. Cook on medium high heat and at first use a spoon to remove sugar crystals from side of pan. After mixture starts to boil rapidly, place the lid on the pan only 30 seconds, then quickly take the lid off. ( This melts all crystals). Do not stir anymore while sugar boils. Place candy thermometer on side of pan and watch carefully for temperature to reach hard ball stage.

Immediately take pan off of burner at exactly hard ball stage. Remove candy thermometer. Again re-beat you egg whites to stiff and while using beater, gradually add hot cooked syrup mixture ( about 1/3 of it at a time) beating in between until most all syrup is used.

 Do not take a spoon and rake syrup out of pan ( as you do not want crystals).

Add vanilla: keep beating, then later use large spoon beating until you can spoon white mixture out on theree sheets of waxed paper placed lapping over each one.

First of all this waxed paper should be well greased with butter, then butter you hands and wait until white candy is cool enough for you to work with your hands, patting it out like bread dough.

Spread peanut butter over entire area and start rolling it up lik a jelly roll.

When candy roll is completly cooled, slice and place in airtight container.

                                                                   Enjoy!!

Perfect Pecan Pie

Pecan pie is our family's favorite pie, there perfect for any holiday, birthday, any occasion. Told you it was our favorite. I got this recipe many years ago and have never strayed, it is so good.

Ingredients:
Makes 3 pies
Goes perfectly with my homemade pie shell recipe, makes 3 http://onespecialway.blogspot.com/2011/12/perfect-pie-crust.html

2 sticks margarine or butter
16 oz. chopped pecans
1 lb. light brown sugar
1 heaping Tbs.self-rising flour (serving tablespoon, not measuring spoon)
16 oz. bottle light corn syrup
1 Tbs. imitation vanilla
6 eggs
3 regular size pie crusts

 Melt butter until melted and set aside. Chop pecans or if you prefer whole, that's fine, set aside.
 In a large bowl add brown sugar. Using a fork, whisk brown sugar around to break down any lumps. Next add a heaping serving tablespoon of self-rising flour and stir until the flour disappears into the brown sugar.

 Add whole bottle of Karo syrup.

Then add 1 serving tablespoon of vanilla and stir until thoroughly combined. Add melted butter. Slowly add into the mixture so it doesn’t splatter until mixed well.

 In a small bowl, crack open six eggs and beat with a fork, fold the eggs into the pie mixture until they disappear.

Add pecans and stir until completely coated. Pour the mixture evenly into the three shells.

Be sure there is the same amount in each pie. Using a spoon, redistribute pecans  to make equal in each pie. I forgot to get a picture before I put on oven so I took a quick one in the oven.

Bake for 45 minutes to an hour at 350. Cook pies until they swell and then fall. At that point they are done.
Remove and cool for about four hours. Pies can be stored on the counter or in the refrigerator.

Perfect Pie Crust

I was getting ready to bake and freeze some pecan pies for Christmas. I'm using a recipe that I have hung onto for 25 years since I was in home economics class in high school. Showing my age here, I know. It truly does make the perfect pie crust.

Ingredients:
makes (3) 9 inch shells

1-½ c. cold crisco
3 c. all-purpose flour
1 Egg
5 Tbs. ice cold water
1 Tbs. white vinegar
2 tsp. sugar
1 tsp. salt

 To make the crust:

Put flour into a large bowl and add Crisco. Using a pastry cutter,  cut the Crisco into the flour until it resembles a coarse meal.

 In a small bowl, beat an egg with a fork and then pour it into the flour/Crisco mixture.

 Add  cold water, vinegar, sugar and salt. Stir together gently until all of the ingredients are mixed well..

Dough should be slightly moist and well mixed.

Separate the dough into thirds. Form 3 equal sized balls of dough and place each dough into a  piece of platic wrap. Using a rolling pin, slightly flatten each ball of dough (about ½-1 inch thick) to make rolling easier later.

Place them in the freezer until you need them, make sure to thaw out 15 minutes prior to using from frozen state. Can be frozen for up to 4 months.
If you will be using it immediately, put in the freezer for about 15 to 20 minutes to chill.
Put the dough on  a floured surface , gently start rolling  the dough, starting at the center and working your way out. Continue rolling until it’s about ½ inch larger in diameter than your pie pan.

Using the rolling pin, carefully roll your crust over the roller and place on top of pie plate.

Gently press the dough against the bottom and sides of the pan. Cut excess dough off 1/2 inch around top of pie plate.

 Go around the pie pan pinching and tucking the dough to make a clean edge.

                                                               Happy Pie Making!!

Cristmas Card Photo of Chloe and Bella

Well I spend all morning trying to get a picture of our girls for Christmas cards this year and boy was it a job. I don't see how photographers who photograph animals do it. They twisted and turned, took their hairbows out, growling at each other because one would sit on the other and would not sit down. But I'm happy with the one I got.

                                                                      Bella & Chloe

                                                                          Bella

Notice there is not a single shot of Chloe that is because by the time we finally got the Christmas card photo, she was done and jumped down and ran behind the couch, we played the-her on one end and me on the other end of the couch, trying to run her out but she wouldn't have it. It's just like toddlers going through the terrible twos with these two.

Pumpkin Roll

3   eggs                                                    2 tsp. cinnamon
1  c. sugar                                                1 tsp. ginger
2/3 c. pumpkin                                        1/2 tsp. nutmeg
3/4 c. all purpose flour                            1/2 tsp. salt
Beat eggs 5 minutes on high speed. Add remaining ingredients and mix. Spread on a well greased cookie sheet. Bake 375 degrees for 12 minutes.

Filling:
1 c. powdered sugar                                 4 Tbs. butter
1 8oz. cream cheese                                  1/2 tsp. vanilla
Mix all ingredients together. Place baked roll on a towel with a layer of powdered sugar on the towel. Roll up and let cool.
Unroll and spread filling on roll. Roll the pumpkin roll and wrap tightly in plastic wrap. Refrigerate overnight, then slice. Enjoy!

                                                                         

Twice Baked Sweet Potatos

6  small sweet potatos

2  Tbs. all purpose flour 

2  Tbs. packed brown sugar

2  Tbs. softened butter

1/4 c. chopped pecans

2  Tbs. softened butter

2  Tbs. half and half

1  tsp. pumpkin pie spice

1/4 tsp. salt

 Preheat oven 350 degrees. Cut each potato in half lenghways and place on a cookie sheet lined with foil.  Bake 45 minutes  until softened. Cool potatoes 10 minutes.

  Meanwhile, in small bowl, mix flour, brown sugar, 2 tablespoons butter and the pecans; set aside.

  Using spoon, scoop flesh into large bowl, being careful not to tear potato skins. Add 2 tablespoons butter, half-and-half, pumpkin pie spice and salt to potatoes. Mash potato mixture with potato masher or beat with electric mixer on medium speed until creamy. Spoon potato mixture back into skins. Place filled potatoes in 13x9-inch pan.

 Sprinkle pecan mixture over tops of potatoes. Bake uncovered 15to 30 minutes or until topping is lightly browned and potatoes are hot.

Creamy Hot Cocoa

                Creamy Hot Cocoa

• 1/2 cup sugar
• 1/4-1/3 cup unsweetened cocoa powder
• 1/8 teaspoon salt
• 1/3 cup half and half
• 4 cups whole milk
• Whipped Cream or Mini Marshmallows

1. Stir together sugar, cocoa and salt in medium saucepan; add half and half.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil.
3. Simmer 1-2 minutes, stirring constantly.
4. Add milk; stirring constantly, heat to desired serving temperature. Do Not Boil.
5. Remove cocoa from heat; whisk or beat until frothy. Top with whipped cream or marshmallows.

Warning.....Once you try this recipe, you will not be able to go back to the store bought powdered envelopes again, this is so much better, Enjoy!

Our Christmas Tree

We finally got our Christmas tree up and decorated.