Saturday, October 17, 2009
Thursday, October 15, 2009
These are the best wheat hamburger buns I have made, hope you enjoy the recipe as much as we have!
1 tablespoon oil
1 tablespoon lecithin, liquid type (can use 1 extra tablespoon oil, if you don't have lecithin)
small pinch of Vitamin C powder (add this if you are using the lecithin)
1/2 cup honey
2 tablespoons molasses
3 cups whole wheat flour
2 1/2 cups white flour
2 tablespoons flaxseeds
1 teaspoon salt
2 tablespoons yeast (2 pkgs. yeast)
Mix yeast in with wheat flour. In large mixer using dough hook, add all the ingredients, except flours. Slowly add flours and mix until dough forms large ball. Finish kneeding on counter or pasty sheet, may need to add extra flour, for about 5 minutes. Put into oiled bowl and let rise until doubled. Punch down and roll into a rectangle. Cut with a 3 ½ inches circle cutter. I was able to cut out 14 hamburger buns. Put onto two greased cookie sheets, let rise. Put into preheated oven at 350˚ for about 20 minutes. Cool and cut in half for hamburger buns!
Wednesday, October 14, 2009
Received a recipe file box of my mother's and thought I would try and bake or cook most of the recipes in it and blog about them. There are clippings and handwritten recipes galore, many memories. Some I don't remember her making. I guess I am more like her in that way, I collect so many and don't get the time to make the recipes up. Oh the memories of sitting at my granny's kitchen and writing the many wonderful recipes with Aunts, cousins, granny and my mom. Some of the stories I will tell about as I make the different dishes. Anyway, hope to give it a try. Here is the blog page: http://mymomsfilebox.blogspot.com/!
Tuesday, October 13, 2009
1 tablespoon butter
1 large onion, chopped
1 stalk celery, sliced thinly
2 quarts regular-strength chicken broth
½ pound boneless beef chuck, fat trimmed, cut into ½-inch cubes
3 ½ pounds Hubbard squash or banana squash, peeled, seeded and cut into ½ -inch cubes (about 10 cups)
2 large (about ½ pound) carrots, peeled and coarsely chopped
½ pound spinach, tough stems and wilted leaves discarded, rinsed well and drained
Salt and pepper to taste
In a 6-8 quart pan, stir butter, onion, and celery over medium-high heat until onion is limp, about 5 minutes. Add broth and beef; cover and simmer for 30 minutes. Add squash and carrots; cover and simmer until squash and beef are very tender when pierced, 15 to 20 minutes. Cut spinach into ¼ inch wide strips.
With a slotted spoon, lift out about ¾ of the squash and coarsely mash. Return mashed squash to pan along with spinach. Bring to a boil; then simmer, uncovered, until spinach wilts, 3-4 minutes. Skim and discard fat. Ladle soup into bowls. Add salt and pepper to taste.
Per serving: 15 calories, 12 g protein, 5 g fat, 18 g carbo, 126 sodium, 21 mg chol.
Sunset Magazine Feb 1991
Things I change:I cook the beef by itself in water -2 hours, until it almost falls apart.
I don't mash the squash, I leave it cubed.
Love,love this soup!