Tuesday, August 02, 2011

Random Recipes :-)

The Uncanned Condensed Soup

3 Tbsp butter
3 Tbsp flour
1/4 tsp salt
dash of pepper
1 1/4 cup milk or stock

Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring frequently. Add milk slowly, stirring with wire whisk to prevent lumps. Cook until thick. May add any sauteed vegetables or liquid combinations you choose or substitute stock for milk or oil for butter. Be creative--much better than store-bought soups. Yield: 1 cup.

Tomato soup: use tomato juice for liquid. Add sash of garlic and onion powder, basil and oregano.

Mushroom/celery/chive soup: Saute 1/4 cup chopped mushrooms, celery or chives and 1 TBSP minced onion to butter before adding flour.

Cheese soup: Add 1/2 cup shredded cheese after the liquid. Stir until melted.

Chicken soup: Substitute chicken broth for half or all the liquid. Add 1/4 tsp poultry seasoning or sage.

NOTE: I've just added a can of mushrooms to the base soup above for cream of mushroom soup. :)

From--Whole foods for the whole family cookbook by LLL


1 whole egg at room temp
1 egg yolk at room temp
1 teaspoon Dijon-type mustard
1 ½ TBSP lemon juice
¾ cup extra virgin olive oil
Generous pinch sea salt

In your blender or food processor, place egg, egg yolk, mustard, salt and lemon juice. Process until well blended, about 30 seconds. Add oil drop by drop with motor running. This has to be done very slowly! Taste when blended to check seasonings. You may wish to add more salt and lemon juice. Will keep for about 2 weeks in the fridge.

2 pkgs active dry yeast
1/4 cup warm water (10-115 degrees)
1 1/2 cups lukewarm milk (scaled then cooled)
1/2 cup sugar
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon (if desired)
2 eggs
1/3 cup shortening
4 1/2 cups flour
1/4 cup butter or margarine, melted
cinnamon sugar or sugar

In large mixer bowl, dissolve yeast in warm water. Add milk, sugar, salt, nutmeg, cinnamon, eggs, shortening, and 2 cups of flour. Blend 1/2 minute on low speed, scraping bowl constantly. Stir in remaining flour until smooth, scraping side of bowl. Cover; let rise in warm place until double, 50-60 minutes. Turn dough onto well-floured cloth-covered board; roll around lightly to coat with flour. (Dough will be soft to handle.) With floured stockinette-covered rolling pin, gently roll dough about 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter (or cut both ends out of a can about 2/1 inches in diameter and use about a 1 inch cutter for centers). Lift doughnuts carefully with spatula and place 2 inches apart on greased baking sheet. Brush doughnuts with melted butter. Cover; let rise until double, about 20 minutes. Heat oven to 425. Bake 8 to 10 minutes or until golden. Immediately brush with melted butter and shake in cinnamon or sugar if desired. Spreak with creamy or chocolate glaze. 

Omit nutmeg and cinnamon. Stir in 1/2 cup cocoa with the first addition of flour. After baking shake dougnuts in confectioner's sugar or spread with chocolate glaze.

Substitue 1 1/2 cups lukewarm applesauce for the milk. Substitute 1 tsp cinnamon, 1/2 tsp nutmeg and 1/2 tsp cloves for the 1 tsp nutmeg and 1/4 tsp cinnamon. (If using self-rising flour, omit salt.)

Mix 1/2 cup sugar and 1/2 tsp cinnamon in plastic bag. Shake doughnuts in it.

Melt 1/3 cup butter or margarine in saucepan. Blend in 2 cups confectioner's sugar and 1 1/2 tsp vanilla. Stir in 4 to 6 tbsp water, 1 tbsp at a time, until glaze is of proper consistency. (Glazes about 1 dozen doughnuts)

Melt 4 oz semisweet chocolate and 1/3 cup butter or margarine over low heat. Remove from heat; stir in 2 cups confectioner's sugar and 1 1/2 tsp vanilla. Mix in 4-6 tbsp hot water, 1 tbsp at a time, until glaze is of proper consistency. (Glazes about 1 dozen doughnuts)

[Here's a note from my grandma at the bottom of the recipe]
Storage Information: Doughnuts are best if eaten the same day they are made. Leftover doughnuts will keep their fresh-baked goodness if frozen the same day they are baked. To freeze, wrap doughnuts carefully in heavy-duty aluminum foil. (Freeze no longer than 1 month.) To serve, thaw glazed doughnuts in a wrapper 2 hours at room temp. Heat frozen foil-wrapped cinnamon sugar doughnuts in 400 degree oven about 10 minutes or until warm. 

Ketchup: http://yhwhleads.blogspot.com/2011/07/homemade-ketchup.html

Flour Tortillas:
4 c four
1/2 t baking powder
4 t salt
4 T shortening
1 c water
mix everything together
form and flatten into totilla shape. fry in frying pan

1 comment:

Deb said...

The condensed soup one is going in my blog tomorrow. Thanks for the idea!