So proud of these kids right here, they wanted to learn and learning they are doing. Lucky did great at supervising he made sure recipe got done right and no messing were made lol 2CUPS warm water 1/2CUP white sugar 1 1/2TBSP active dry yeast 1 1/2TSP salt 1/4CUP vegetable oil 5-6CUPS all purpose flour or you can use bread flour
I always double this batch when we make it. Makes couple loaves and lots of rolls. Take your warm water, yeast, salt, sugar & vegetable oil. Mix all together. Let sit for a few minutes to activate yeast about 5 minutes or so til it’s nice and frothy. You want to add a cup of flour at a time til the dough comes together nicely. Between 5-6 cups of flour and more dusting
They did a great job, knead for atleast 7minutes. You can use a mixer if you prefer. Lucky loves to sit and watch hehehe
Put in an oiled bowl, cover and let rise for about 1 hour til doubled in size. They were so happy to learn the process of making bread. It takes a lot of patience and it’s one thing these kids have a lot of!
Preheat Oven to 350F. Spray your bread pans and pans with non stick spray. We like to do a couple different loaves shapes. One with one big oval and another with 3 larger balls.
Cover and let rise again for another hour. Some of the buns we use as burger buns so we put sesame seeds on them. After rising very lightly brush top of those buns with beat egg and sprinkle on the sesame seeds. We also like to use Everything Bagel Spice as well.
Bake 350F about 30-35minutes depending on your oven and the color you prefer.
When they come out of oven we brush with butter.
Nothing better then smelling homemade bread cooking in the kitchen!! The kids did everything from start to finish, they did well, very well.
1TSP icing sugar to garnish (optional) Preheat oven to 425F. Line a baking pan parchment paper or nonstick sheets. In a saucepan, combine 1/2CUP milk, 1/2CUP water, 1/2CUP butter, 1TSP sugar and 1/4TSP salt. Bring to a light boil over medium heat then remove from heat and stir in your flour with a wooden spoon. One flour is incorporated, place back over heat stirring constantly for 1 to 2 minutes to release extra moisture and to partially cook flour. A thin layer will form on the bottom of the pot and dough will come together into a ball.
Put dough in a large mixing bowl and beat using an electric mixer on for 1 minute to cool mixture down. Add 4 eggs, 1 at a time, allowing to fully incorporate between each egg. Beat another minute until dough is smooth and forms a thicker glossy batter. Transfer the dough to a piping bag fitted with a 1/2″ round tip. Pipe roughly 25-30 puffs, each 1” round by 1/2” tall rounds. Keep them 1″ apart. If you get points on the top, wet finger tips lightly with water to smooth tops out. Bake at 425F for 10-12 minutes. Then reduce temperature to 325F and, bake 20-22 minutes longer or until golden brown on top. Transfer to wire rack to cool completely.
In a large mixing bowl, combine 2CUPS heavy cream, 4TBSP sugar and 1TSP vanilla. Beat on high speed until stiff peak for about 2 minutes. Transfer to a piping bag fitted with a large open star tip. Cut cream puffs in half put cream on both inside bottoms, place blackberry in centre of bottom then cream puff top back on. They were so delicious! When the kids aren’t around Lucky gets a turn hehehe
Some we filled with whipped cream inside the puffs. I used a long piping tip to put cream in centre of puffs. Some puffs we sprinkled with icing sugar ontop. Get them while they are out cause they aren’t going to last long! Does your family love Cream Puffs?
3TBSP margarine or butter 3TBSP all purpose flour 1/2CUP beer (whatever kind you want) 1CUP cream 1TSP each grainy mustard & Worcestershire sauce 1/2TSP garlic powder, salt, pepper, parsley, & cayenne 3 cups shredded cheese your choice (we used 1CUP swiss & 2CUPS marble)
Get your skillet on a medium to high heat melt your butter add your flour, cook for a couple minutes. Then add in your cream and beer. Use a whisk, bring to boil and whisk til thick. Reduce heat, add in all your spices, mustard & worcestershire sauce mix well.
Stir in your cheeses, and stir til all melted in. Serve warm. Excellent as a pretzel dip, on cooked Broccoli and cauliflower or as a taco dip. Really the possibilities are endless what you can have with this.
Stayed up late to make some pancakes for the kiddos in the am. This is a fantastic recipe, these are excellent pancakes! The house smells incredible. Lucky loves being my little helper! Dry ingredients: 4CUPS all Purpose Flour 5TSP Baking Powder 1TSP Salt 3TSP Ground Cinnamon 1TSP each Ground Ginger and Ground Nutmeg 1/2Cup each white sugar & Brown Sugar 2TSP Vanilla Extract Wet ingredients: 1 can Pumpkin Puree (roughly 2+cups) 2 Large Eggs 1/2CUP melted butter or margarine 3Cups Milk Measure out all the dry ingredients put in a bowl mix well, set aside. Measure out all the wet ingredients put in another bowl and mix well. Mix the dry and the wet ingredients together.
Beat til almost smooth there will be some lumps but not many and small. Lucky saids, peek a boo I like pumpkin Pancakes too
I like to use our Nordicware Griddle as I can make a lot at once. But pan fry on what pan you prefer. Some like to cook them with butter. We use a non stick spray. I use roughly 1/3CUP batter per pancake. Takes about 2 minutes per side on a low medium heat.
Now this batch makes a ton of pancakes 25-32 depending on your sizes. This recipe can definitely be cut in half. I make a huge batch cause I freeze them. Just dig them out whenever you want. Quick and easy breakfast.
Looking for an excellent fried chicken recipe? Look no further, I’m sure your going to love this! 2TSP salt 1TSP pepper 1TSP oregano 1TSP paprika 1TSP white pepper 1TSP garlic powder 2CUPS buttermilk 8-12 pieces of chicken. We used legs. Mix everything in a large ziplock bag, mix well, marinate in fridge overnight.
2CUPS all-purpose flour 1TSP salt 1TSP pepper 1TSP paprika 1TSP garlic powder 1/2 TSP cayenne pepper Mix all together in a bowl. Remove a few pieces of chicken from marinate at a time and coat them in flour mixture until well coated. Knock off excess flour.
Deep fry 350F about 15-20minutes. Depending on size of chicken. Smells just like KFC!
Had some left over buttermilk marinate and flour mixture so made some sweet potato and carrot fries to go with chicken.
Little heavier then a tempura carrot but still excellent!
We hate things going to waste, so wanted to use up the rest of the ingredients. I marinated the sweet potatoes fries in the buttermilk mix for about a half hour. Then rolled them around the flour mixture. Deep fried til brown and crisp. Then I sliced up a carrot and mixed it wth an egg, then into the flour mixture then deep fried. They were incredible! Let us know what you think!
