Monday, December 15, 2014

Challah


I really like to eat Challah right out of the oven. The honey in it makes for a sweet but moist bread! I put poppy seeds on mine and Raven loved the crunch. This recipe comes from the "Artisan Bread in 5 Minutes a Day" cookbook. Give this one a try on soup night! This is What's Cookin on Beaty's Creek today.

Needed:


1 3/4 cup warm water
1 1/2 T yeast
1 1/2 T salt
4 large eggs beaten-I use free range
1/2 cup honey
1/2 cup oil-I used vegetable
7 cups all purpose flour
egg wash-1 egg beaten with 1 T water
Poppy or Sesame seeds

Mix yeast, salt, water, eggs, honey, and oil in your Kitchen Aid mixer. Now add in flour a cup at a time until all of the flour has been added. Cover and let double in size. You can now break off 3 orange size balls of dough. Place the rest in a covered bowl and place in fridge for later use. I took each of my orange size balls and rolled them in my hands to make ropes that were pretty equal in size. Next I joined them together and braided them together on a parchment lined baking sheet. Braiding bread is just like hair. Same technique. Looks fancy but is really pretty simple. Brush on eggs wash and sprinkle on as many poppy seeds or sesame seeds as you like. Bake at 350' for 25-30 minutes or until top is golden and sounds hollow when tapped.




Friday, December 12, 2014

Peanut Brittle


Needed:
1-cup sugar
1/3-cup corn syrup
1/3-cup water
1 T butter
1/2 t baking soda
1-cup raw peanuts
Candy thermometer

Boil sugar, syrup, and water together until it forms a hard ball in cold water or reaches 260' on your candy thermometer. Continue cooking, lower heat add peanuts and butter. Cook until peanuts crack and turn brown. Remove from heat add soda and stir until dissolved. Pour quickly into a buttered pan (I use my Silpat for this)and spread evenly. The thinner the better. When cooled crack into smaller pieces. This was my Granny West’s recipe. She made this every year with pecans, peanuts or big shavings of coconut. I am so glad I have her recipe

Monday, December 1, 2014

Christmas Cookies


I know, I know, who needs another sugar cookie recipe...but you are going to get one. This is a great recipe but you MUST CHILL the dough before you roll it out. I iced these mitten cookies with royal icing with a little butter cream on the cuff. I like the look of royal icing but the taste of butter cream. This is What's Cookin on Beaty's Creek today.




Needed:




6 cups all purpose flour
1 t baking powder
1 t salt
2 cups butter- softened
3 1/2 cups sugar
4 eggs
2 1/2 t vanilla




In your Kitchen Aid mix together your butter, salt, and sugar until fluffy. Now add your eggs one at a time and stir well. Now add your flour in 1 1/2 cup intervals with your salt, and baking powder. Stir well. Flatten your dough and wrap with plastic wrap. Place in fridge for a couple of hours before rolling out. Roll out and cut into desired shapes. Bake at 350' for 12 minutes. Ice with desired icing and enjoy!


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Sunday, November 9, 2014

Thanksgiving 2014

Hello world!!  I know it has been a while since my last post.  A lot has happened in the last few months.  I started working at Lowe's in the Garden Center, and now I am working in the Installed Sales office. If you need something installed give us a call. We have quite a few foodies at work too!  It is so much fun to talk to people who enjoy food as much as I do. ;)

Well this is the first year that I will be planning our Thanksgiving Feast while working.  I love Thanksgiving and love being able to cook everyone's favorites dishes and few new ones to boot!

Give me a couple of days and I will post this year's menu.

Saturday, September 27, 2014

Tulsa School Day Cinnamon Rolls


I am crazy library book searcher. Is that a name???? I just love to look online at books and then check them out. Well the other day I came across a cookbook that sounded so good that I could not wait to get it. It finally came in and I was surprised when I opened the book to find it was signed by the author and the she was from Tulsa, OK. The book is America's Bread Book and the author is Mary Guber. I did some research and found out that she passed away just this year I was so sad that I never got the chance to meet her. Her life was one that sounds like one I would have loved to live. Please, if you can buy this book or if you are lucky like me and have it in your library system, check it out! This recipe is one of many that I have tried out of this book but I have loved them all.



Needed:

4 packages yeast
2 cups warm water
1/2 cup sugar
3/4 cup butter-melted
1/2 cup instant dry milk
2 t salt
3 eggs-beaten
9 cups flour-maybe a little more or maybe a little less due to humidity
Melted Butter
Cinnamon Sugar

Frosting:

2 cups powdered sugar
1 t vanilla
Warm Coffee

In a large mixing bowl combine the yeast and water, stirring until dissolved. Add the sugar, butter, milk, salt, and eggs, blending thoroughly. Beat in 3 cups of flour to make a smooth batter. Gradually add sufficient flour to form a soft, workable dough. Turn out onto a floured surface and knead until smooth and elastic, about 8 minutes. Round into ball and place in a warm buttered bowl, turning to coat the top. Cove loosely with plastic wrap and a towel and let rise until doubled, about 1 hour.

Large Rolls
Butter 6 muffin tins (twelve 2 inch muffins per tin) or 6 9-inch cake tins. Divide the dough into 4 equal portions. Roll each piece into an 18x10 inch rectangle. Brush with melted butter amd sprinkle heavily with Cinnamon Sugar. Roll up from the long side (the tighter you make the roll, the more swirls you will get), jelly-roll style and seal the seam. Cut into 1 inch slices and place in prepared tins. Cover and let rise until light, about 30 minutes. Bake in a preheated 350' oven for 25 minutes.

To frost, combine the powdered sugar, and vanilla. Whisk on a sufficient warm coffee to make a thin icing. When the rolls have baked, turn them out on a serving tray and cover with warm icing.

Tuesday, September 16, 2014

Pumpkin Cake with Cream Cheese Frosting


When Fall weather starts to cool things off here on the creek, it's time for a pumpkin cake. A nice big pot of hot tea also, can't forget that one. I just love the way this cake smells while baking in the oven... It makes the whole house smell of Fall. This is What's Cookin on Beaty's Creek.

Needed:

4 eggs
2 cups sugar
1 1/2 cups oil
2 cups all purpose flour
3 t cinnamon
1 t salt
2 t baking soda
1 1/2 t baking powder
2 cups canned pumpkin
2- 8 ounce packages of cream cheese at room temperature
4 cups powder sugar
1/4 milk

Cream together eggs, sugar, add oil. Once creamed add in pumpkin. Sift flour, baking soda, baking powder, cinnamon, and salt. Now add flour a cup at a time to mixture. Pour into a greased and floured tube pan. Bake at 350' for 55 minutes or until it tests done with a cake tester. Cool completely before removing from pan.

Frosting

Beat cream cheese until fluffy and add the powdered sugar a cup at a time alternating with the milk. Mix until creamy. Spread on icing and enjoy!

Friday, April 4, 2014

Raine's Dinner



Raine told me the other night that she wanted wild onions for dinner.  I was busy making pasta and told her we would have them for lunch the next day.  The next thing I knew she handed me a bunch of wild onions.  She is so funny.  Had to take a picture and share.  That's What's Cookin on Beaty's Creek.

Tuesday, February 25, 2014

Broccoli Chicken Casserole


The first time I had this casserole was at one of my husband's family dinners before we were married. His mother would occasionally make it and I was lucky to be there when she did! It is as good cold as it is hot in my opinion. I know many people do not like casseroles but they are a great meal for the family. This is "What's Cookin" on Beaty's Creek tonight.

Needed:
1 whole chicken
4 bunches of fresh broccoli
5 lbs. of potatoes-peeled and quartered
1 large can cream of mushroom soup
1 large can cream of chicken
1 small can cream of celery
1 small can cream of broccoli
2 pounds of cheese-shredded
salt and pepper to taste

Boil chicken covered with water until done. I salt and pepper my water to taste, I think the chicken tastes better. Remove chicken and let cool. Once the chicken is cool, remove all of the meat and layer in a casserole pan. Now place your potatoes in chicken water and boil until done, this usually takes 20 minutes. Remove potatoes from water and place them on top of the chicken. I salt and pepper the potatoes now. Now is the time to cook your broccoli, place the broccoli in the same water and cook until done but still bright green, usually 15-20 minutes.. Remove from pot and cut up broccoli, then place on top of potatoes. Mix all of your soups together and pour over casserole and place shredded cheese on top. Bake covered for 30 minutes at 425'