Friday, March 30, 2007
1/2 c milk
1/4 c sugar
1/4 c margarine
1 tsp salt
3 cups flour
1 slightly beaten egg
icing and candy decorations
Soften yeast in 1/4 c warm water (110 degrees).
Heat milk, sugar, margarine, and salt unitl sugar dissolves.
Stir in 1 c flour; beat smooth.
Add softened yeast and egg; beat well.
Stir in enough remaining flour to make a soft dough.
Knead on lightly floured surface till smooth and elastic (8-10 minutes).
Place in a greased bowl; turn once. Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half. cover; let rest 10 minutes.
Shape dough into egg shaped balls; place in well greased baking pan(s). Pie pans work great!
Cover; let rise in warm place until double (about 1 hour). Makes 12-16 rolls depending on size.
Bake 375 degrees @20-25 minutes. Cool completely and decorate!
This is one of our Easter favorites! When there is time, each "egg" can be individually decorated with piped on buttercream icing. When there isn't, just glaze and sprinkle with candies! Pretty and yummy! hugs and blessing Mom LBB
Friday, March 16, 2007
2-3 lbs corned beef brisket
1 cup apple juice (the secret ingredient!)
1/4 cup packed brown sugar
2 tsp orange peel finely shredded
2 tsp prepared mustard
6 whole cloves
6 cabbage wedges
Place onions in crockpot. Trim away any fat that might be present on the brisket. If needed, cut brisket to fit into crockpot;place on top of onions. In a bowl, combine apple juice, sugar, orange peel, mustard, and cloves; pour over brisket. Put cabbage wedges on top. Cover; cook on low setting for 10-12 hours or high setting 5-6 hours. Keep the lid on to reduce odors and burn scented candles!
Happy Saint Patrick's Day! When my girls were little, I placed a path of cut-out shamrocks from the bedrooms to the kitchen. When they awoke, they would follow the path to discover that the "leprechaun" had turned the kitchen chairs and table upside down. Even the table was set all mixed up with oversize spoons and forks. There was a note from the leprechaun that had to be read in a mirror. Their Dad contributed to the festivities by making green shamrock pancakes.
I don't think I cooked corned beef more than a few times and then I just threw everything (meat,potatoes, onions, carrots, cabbage) into a pot and boiled the devil out of it. I found this much tastier version and prepared root veggies all separate so they really stood out. Our honey-glazed carrots with nutmeg go very well.
Try root veggies this way.
peeled parsnips, rutabaga, turnips (cut into different shapes so you can tell them apart)
mini-potatoes (red and white if you want)
mini-onions (red and white if you want)
parboil everything for 5 minutes (onion skins will remove easily)
Drain and toss into a roasting pan with olive oil, sea salt, and rosemary.
Roast at 375 until brown.
Erin Go Braugh!
Got this great recipe from a magazine. While the baby was napping (wow!) Juliette and I made this. I let her help mix the sauce with the peanut butter and lime juice & coconut..yum!
Be careful when cutting the chili pepper---don't touch your face! I washed my hands but apparently not well enough-I itched my mouth-my lips and tongue burned for 20 minutes.This is delicious and nice and spicy.
2 tablespoons peanut butter
2 tablespoons soy sauce
Juice of 2 limes
1/3 cup chicken broth
3 tablespoons light brown sugar
1/2 cup coconut milk
4 boneless, skinless chicken breasts (6 ounces each)
2 tablespoons vegetable oil
1 long red chili, thinly sliced
1 1-inch piece fresh ginger
1 clove garlic, crushed
2 cups snow peas
2 cups broccoli florets
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, broth, sugar, and coconut milk. Cut the chicken into 1-inch-wide strips. Heat the oil in a large skillet over medium-high heat. Add the chicken, chili, ginger, and garlic. Cook, stirring occasionally, until the chicken is golden, about 5 minutes. Add the snow peas and broccoli and cook until the vegetables are just tender, about 1 minute. Add the peanut sauce and cook until the mixture has thickened slightly and the chicken has cooked through, about 3 minutes. Garnish with the cilantro. Serve over cooked rice. Makes 4 servings
You can easily substitute beef or shrimp for the chicken in this recipe. For beef, follow the same directions. For shrimp, cook all the vegetables, then add the shrimp, cook for 1 minute or until pink, add the peanut sauce, and finish the recipe from there.