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Recipes
Bread - Artisan in 5 Whole Wheat Batch
By BlueSchmoo
Artisan bread can be cooked in a Crock pot on high for 1 hour on a piece of parchment paper The bottom crust sho...
- 7 Cups Whole Wheat Flour
- 1 1/2 Tbsp Yeast
- 1 Tbsp Kosher Salt
- 1/4 Vital Wheat Gluten
- 3 3/4 Cup Water
Blue-Ribbon Butter Cake Recipe
By BlueSchmoo
In a large bowl, cream butter and sugar until light and fluffy
- BUTTER SAUCE:
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
Wonder Flour - Use in place of White Flour
By BlueSchmoo
www.chefbrad.com Chef Brad Writes: " I never use white or wheat flour in my cooking except in yeasted breads
- Here is the way to make Wonder Flour:
- 1 part spelt grain
- 1 part brown rice
- 1 part barley, pearled
- Here's how to make gluten free Wonder Flour:
- 1 part sorghum grain
- 1 part brown rice
- 1 part amaranth grain
Pancakes - Harvest Grain and Nut Mix
By BlueSchmoo
This variation uses Walnuts which are listed on the ihop description of these pancakes
- 3/4 cup oats
- 3/4 cup whole wheat flour
- 1/3 cup all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 2 eggs
- 1/4 cup granulated sugar
- 3 tablespoons blanched almonds, finely chopped
- 3 tablespoons walnuts, finely chopped
Dessert - Peach Cobbler
By BlueSchmoo
Nu-Wave Oven Recipe
- 2 cups Bisquik or any type of all-purpose baking mix
- 2 cups milk
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon (optional)
- 2 sticks butter, melted
- 2 cups sugar
- 2 (29-ounce) cans peaches (you can also use fresh peaches)
- ______________
- SERVES 4-5
- 1 cup Bisquik or any type of all-purpose baking mix
- 1 cups mil
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon (optional)
- 1 stick butter, melted
- 1 cups sugar
- 1 (14-ounce) cans peaches (you can also use fresh peaches)
Pork - Mexican Pulled Pork (Carnitas)
By BlueSchmoo
1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
- 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- Salt and ground black pepper
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- 18 (6-inch) corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Cake - Chocolate Old Fashioned
By BlueSchmoo
Old Fashioned Style Homemade Chocolate Cake Calories 420 Total fat 18 g Saturated fat 9 g Cholesterol 40 mg So
- 1-1/4 pkg. (8 squares each) BAKER'S Unsweetened Chocolate (10 squares), divided {10 oz. Good bittersweet chocolate)
- 1-1/2 cups MIRACLE WHIP Dressing
- 2-1/4 cups packed brown sugar
- 2-1/2 tsp. vanilla, divided
- 3 eggs
- 2 cups flour
- 1-1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup boiling water
- FROSTING
- 1/4 cup butter or margarine, softened
- 3 cups powdered sugar
- 2/3 cup milk
Cauliflower Fried Rice
By BlueSchmoo
Heathy and delicious Cauliflower Fried Rice
- 3 cups raw cauliflower, grated, use a cheese grater or food processor
- 1/2 cup frozen peas
- 1/2 cup carrots, thinly sliced
- 3 to 4 garlic cloves, minced
- 1/2 cup onion, diced
- 1/2 tablespoon olive oil
- 2 eggs, or 4 egg whites, scrambled
- 3 tablespoon soy sauce
Easiest Strawberry Shortcake Ever
By BlueSchmoo
1. Mix strawberries with sugar, set aside
- 3 cups fresh strawberries, washed and sliced
- 1/2 cup sugar (1/4 Cup more for sweetened cakes) Or Splenda
- 2 1/3 baking mix (Bisquick)
- 1/2 cup milk
- 3 Tablespoons butter or margarine
- 1 container (8 ounce) frozen or aerosol whipped topping
Chicken - Picata
By BlueSchmoo
Directions: Season the chicken on both sides with salt and pepper
- Ingredients:
- 2 boneless, skinless chicken breast halves, each 8 to 9 oz., cut in half horizontally and pounded 1/4 inch thick
- Salt and freshly ground pepper, to taste
- 1/2 cup all-purpose flour
- 3 Tbs. olive oil
- 3 Tbs. unsalted butter
- 1 Tbs. minced shallot
- 1/4 cup dry white wine
- 3 Tbs. fresh lemon juice
- 1/4 cup chicken broth
- 2 Tbs. capers, drained
- 2 Tbs. minced fresh flat-leaf parsley