Buttery Garlic Balls

Im not sure where these came from. Ive stumbled upon many variations of this, and basically memorized the recipes.



1 can of Biscuits. Like Grands Buttermilk. The Larger the better.

These next measurements are estimates.

3 T Butter
1 tsp Italian Seasoning
1 Tablespoon minced garlic.



Preheat oven to 350

Lightly spray a regular sized muffin tin with a Pam.


Melt butter for about 15-20 seconds in the microwave....add garlic and seasoning....mix well. set aside.

Open the biscuits and remove them.....cut them into fourths. Roll the quarter pieces into crude balls. Work quickly, so the dough doesn't get tough. Set aside, making sure each ball doesn't touch each other, so they don't stick.

Drop about 6 of the balls into the bowl of butter. Roll them around until well coated. Place 3 in each muffin tin. Continue until you have 2 leftover, just toss them in together in their own tin.

Bake for 13-17 minutes.

My Dads Chicken Parikash(Parika)

  

This recipe is straight out of my head. It may not be exact. :)


Ingredients:

• 1 cut up fryer. Remove the backs,wing tips,neck and gizzards. (I like to freeze them for making a good broth)
• 2 cups flour
• 5 tsp  Hungarian Paprika extra for garnish, plus dried parsley for garnish.
• 1 and 1/2 cups sour cream
• 2 bullion cubes
• 1/2 black pepper
• 1/2 tsp white pepper
• Salt
• 1 T garlic powder plus 1tsp
• oils- 1/4 cup olive oil plus a 1/3 cup vegetable oil
• one can diced tomatoes. or 8 Roma tomatoes blanched, then peeled and chopped up, liquids intact
• 1-2 cup of water
• options: 1/2 cup chopped mushrooms.
•  4 cups cooked Pasta

Place flour in a large mixing bowl. Add 3 tsp of the paprika, black pepper, garlic and a dash of salt. Wash and dry chicken thoroughly. Heat oils in a large frying pan.  Lightly dredge the chicken in the flour mixture. Place skin side down and Fry until very light brown, turning as needed. Remove to a platter. Keep warm. Don't over crowd the pan. Fry in  multiple sessions if needed.

Place the tomatoes in a large pot. Add the water to make about 6 cups of liquid all together. Add the bullion, rest of the paprika, the white pepper and the last of the garlic powder. Mix well. Bring to a low simmer. Add the chicken carefully so that you don't splatter yourself. Place breasts and thighs skin side down. Cook in a simmer, until juices run clear when the breast is poked with a fork. About 35 minutes. After 25 minutes add mushrooms if using. Can be put in a crock pot on high for 8 hours.  Remove chicken to a platter, keep warm.( at this point I remove and discard skin, but that's a matter of preference) 

Turn sauce off, add sour cream and mix well.  Place chicken on precooked pasta, then top with the sauce. Garnish with a nice sprinkling of paprika and dried parsley flakes.

Candied Fruit Peels. Adapted from the Food Network.

 

 Note: Read this recipe a couple of times before starting. I recommend using a candy thermometer, and pre-measuring all ingredients.

Ingredients

• 6 -12 orange, grapefruit and lemon peels.  Can be any combination, or just one type.
  
• 4 1/2 cups sugar, plus extra for rolling
• 1 1/2 cups water
• optional 1/2 tsp of cinnamon, or nutmeg or whole cloves. Or a combination of all three.

Directions

 Wash your peels. Remove all the fruit left inside. Leaving the outside peel and the white part intact. Cut the peel into strips about 1/4-inch wide. Should look like the picture below:

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the range peels to be. (They recommended 3 blanches and we agreed. We  liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes ( If using a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add your optional seasonings here. stir once.  Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels(THIS IS IMPORTANT**** DO NOT STIR THE PEELS ONCE THEY ARE IN THE SYRUP****.) or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.)Remove your whole cloves, if used. Save for later. Roll the peels in sugar and dry on a rack, for 4 to 6 hours. Or use a food dehydrator.  Spray the racks with Pam first.  Dehydrate about 3 hours or until desired chewiness. :P Store in an airtight container with a 1/2 cup sugar and the whole cloves you saved earlier.

Mollis Healthy Fruit Smoothies

 Molli Makes the best smoothies, so I asked her to type out her recipe.


1 cup Frozen Mixed Fruits like Pineapple, Mango and Strawberry
1 Banana
1-2 cups Ice
1 cup Yogurt
1 cup of Vanilla Soy Milk or Non Fat Milk.
1/4 cup of Wheat Germ.......
2 servings of Liquid Multi-Vitamins

1/4 warmed up honey, divided for drizzling( microwave it for 20-40 seconds)

Add milk, wheat germ, vitamins and yogurt to the blender. Blend on high with the lid on, and the small lid removed(so there's a hole for adding items) Add ice and fruit through the little hole, alternating until you have the desired thickness. Add honey as desired to sweeten. Also if its too thick add honey or milk to thin it out. Makes 4. Can be topped with whipped cream and drizzled honey.

Fried Eggplant Parmesan

• This is my own original recipe for Eggplant Parmesan. I am not a fan of most the oven baked recipes, so I decided to play with it, and this is what I came up with.  Big hit with a Angel hair pasta, that has a light buttery garlic sauce. Serve with Salad and a Warm crusty Italian bread. 

• 1 eggplant, cut into 3/4 inch slices
• 1 1/2 tablespoons salt
• 8 tablespoons olive oil
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated  FRESH Parmesan cheese NOT the kind in a can.
• 1 egg, beaten
• 1/2 cup chopped fresh basil
• 4 cups light pasta sauce
• 2-4 ups of Panko 
• 1 cup flour

Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes. 
Rinse the eggplant in cold water until all salt is removed.

Heat a large skillet with the olive oil. Set oven to broil.  Dip eggplant in flour( do not pack it on, you want it have a nice light dusting, this helps the egg adhere to the eggplant), then egg, then Panko.  Fry on both sides until golden brown.  Remove and drain.  Set a cookie cooling rack onto a baking pan, like a large cookie sheet.( this is necessary to keep it from getting soggy.)  Put the eggplant on the rack. cover with cheese.  Broil just until cheese just melts. Serve with the sauce. 

Diana's Skillet Cabbage

Skillet Cabbage

This easy skillet cabbage goes well with pork chops or sausages.


Ingredients:

• 2 tablespoons Extra Virgin Olive oil
• 3 cups chopped cabbage
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup red or yellow bell peppers
• 1/2 cup chopped sweet white onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper( large ground is best)
• dash of ground ginger

Instructions: Heat the oil in a large skillet over medium heat about 20 minutes before serving time. Add ingredients and cook, stirring frequently, over medium low heat about 10 to 15 minutes.
Cover pan during the last 5 minutes of cooking time. Vegetables should be slightly crisp.

Variations:
Add some cooked kielbasa or seasoned ground beef, for a simple one skillet meal. 
Serve with a dollop of sour cream.
Serve as a side dish with pork chops.
Add a chopped up green apple.

Super Moist Cupcakes, From the FarmChick

I made these today and was very worried about them being as watery as soup, but it worked out well.  They are a lot like Devils foods cake. Delicious and not overly sweet.  Perfect for frosting and serving at  kids party.

1 cup sugar

1 cup brown sugar (not packed)
1 3/4 cup flour

3/4 cup cocoa powder
1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

2 eggs
1 cup milk
1/2 cup vegetable oil

2 tsp vanilla

1 cup boiling water

Preheat oven to 350 degrees.  Fill muffin pans with 24 cupcake liners.  Sift dry ingredients into a mixing bowl.  (I recommend a batter bowl to easily pour the batter into the cupcake liners).  Add eggs, milk, oil and vanilla.  Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl with a rubber spatula.  Add the boiling water, and beat, just until blended.  (Don't be alarmed - the batter appears watery).  Evenly ladle  the batter into the liners. No more than half full, or they rise with to big of a point, to frost.  Bake for 20-25 minutes, until the center of the cupcakes springs back when lightly touched.  Cool and frost.
Vanilla Buttercream Frosting

Perfectly sweet, but not overly so, and light and creamy just like you'd want on a cupcake.

1/3 cup butter, just slightly cooler than room temperature

3 1/2 cups powdered sugar
1/4 cup milk

1 1/2 tsp vanilla
food coloring, if desired

Beat butter in a medium-sized mixing bowl until creamy.  Gradually beat in 3 cups of the powdered sugar.  Beat in milk and vanilla.  Blend in remaining 1/2 cup powdered sugar.  If desired, tint with food coloring.  (For the perfect pastel colored frosting, only 1 drop of food coloring is necessary).

Buttermilk Fried Chicken.

1 quart of Buttermilk. If you don't have any you can make buttermilk out of Vinegar and milk: 3/4 cup of milk and 2 tsps of vinegar or lemon Juice.  Add the vinegar or juice to the milk, let stand for a few minutes to sour.

2-3 pounds of frying chicken
2-4 cups of all purpose flour ( divided 1 cup and 3)
4 eggs and 1/3 cup of milk...well whisked  together in a large bowl.
Seasonings: ( total of no more than 2 Tablespoons) Garlic Powder, ginger, salt, pepper, poultry seasonings. OR Mrs Dash. Any of these will work, Either as a combination or alone. You can play with the seasonings and add different ones for different flavors. We used Italian Seasonings one time, and it was tasty and different. Another time we used Cumin and Ginger. Use your imagination and tastes! Add your to remaining 3 cups of the flour in a large bowl.
Oil for Frying, about 3 cups.

Place chicken in a large bag( like a gallon ziplock, but I have been in a bind a time or two and have used a new clean small garbage bag, a clean produce bag, even a bread bag) Pour in the buttermilk. Let marinate at least 4 hours, over night is preferred.


Set up a work station. You will need 3 large bowls, One with about 1 cup of flour in it, the next bowl will have your egg and milk mixture, the third bowl you will have your seasoned flour.

Be sure the pan u r frying in, has deep sides. Like a good deep cast iron fry pan.

Remove your chicken from the bag and lightly rinse, then pat dry.

Heat your oil to hot....... but never smoking. Keep heat around medium high.

Dredge your chicken in the first bowl( unseasoned flour) then into the second bowl( egg mix) coat well, then the last bowl with the seasoned flour...coat well. Press the seasoned flour onto the chicken with your fingers, place in the hot oil. Careful oil will bubble up and can over flow. Repeat until your pan is full. I like to start with thighs and breasts because they take the longest. Turn often, even making the chicken balance on its side, for even cooking and browning. After all sides are very brown, reduce heat and cook covered for about 20 minutes, Remove the cover and turn chicken and continue cooking for ten minutes more. Drain on paper towels. For Extra Crispy chicken do not cover and cook for 35 minutes, turning often to prevent burning.
:)

Beef Stew

Here ya go Sarah Wilson.  This is my standby recipe. Ive made it this way for over 30 years.  You can substitute Moose or Pork.  Just have to adjust the cooking times for the meat. I prefer to add a touch of brown vinegar when its moose, to help make it tender.


2 Tbs flour
1 pound Beef ( typically chuck or round)
salt and pepper
2-4 Tbs oil( can use any type. I usually use olive)
31/2 cups of V-8 or any vegetable juice cocktail
1/2 cup chopped onion( can use baby or cocktail sized onions for flare)
2 tsp of instant beef bullion
2 cloves of garlic
1/2 tsp dried basil and dried thyme. Crushed.
2 to 2 and half cups of chunk cut potatoes( can peel or not)
2 cups chunk cut carrots
1 cut of chunk cut celery
3/4 cup frozen corn.
3/4 cup of frozen peas.

Cut meat into bite sized pieces.  Put flour in a mixing bowl. add salt and pepper( jsut a dash of each) dump in the meat and coat well with the flour mixture. In a large pot or a dutch oven, heat the oil. Add the meat and brown on both sides. Remove meat set on a paper towel , drain off any excess oil that is in your pot. Return your meat to the pot and add the V-8. Add the onion, bullion, garlic, basil and thyme. Bring to a low boil.  cover and simmer on low for about an hour to an hour and 30 minutes. Or until meat is ALMOST tender. Add potatoes, carrots and celery. Cover and simmer 20-30 minutes more, just until the vegetables are tender. Add the frozen vegetables, cover and simmer 5 minutes.  Best served with a crunchy french bread!

Blender Crepes. ( adapted from taste of life)

I stumbled across this recipe the other day. I haven't made crepes since High School, so I thought id give this recipe a try.  The fillings can be as varied as your tastes.  For these we are making strawberry and cream, chocolate cream, and spinach and cheese.

5 eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tablespoons melted butter
extra butter for frying

 Powder sugar for dusting.

Fillings:

Strawberry and Cream:

1 cup of heavy whipping cream

1 tsp vanilla

1/4 cup powdered sugar.

Combine cream and vanilla, pour into blender, put lid on, open the littel lid.............slowly add sugar as its blending. Blend until firm. 30 seconds to a minute.

Chocolate filling:

1 cup heavy whipping cream, 1/4 cup Hershey chocolate syrup.

Pour cream into a blender, add syrup slowly thru the little lid. blend until firm. about 25 second to a minute. 

Spinach and cheese filling:

2 cups fresh spinach

shredded cheese

Crepes Method:

In a blender combine eggs, milk, water. Slowly add the melted butter. 

Then slowly add the flour.

Blend until well incorporated, scraping the sides of the blender as necessary. Allow to sit in the fridge for at least an hour but no longer than 36 hours.

When you’re ready to make the crepes, head a medium to large frying pan with rounded sides over medium-high heat. Add in a small tab of butter and immediately once the butter is melted pour in 3/4 cup   of batter, swirling the pan above the burner to coat the bottom evenly. Return the pan to the burner and allow the crepe to cook until it pulls away from the sides.  ONLY about 30-45 seconds.

Using a heatproof spatula, lift the edges of the crêpe to unstick them from the sides of the pan. Carefully slide the spatula down the center of the crêpe, lift up and flip to the other side. Allow to cook another 10 seconds or so. Slide the crêpe to a flat surface.  Add filling :

 Ten fold the sides over and dust with pepper or powdered sugar. 

Other fillings: Ham and cheese. Cream Cheese and honey. any Berry and whipped cream! Its endless....

Note:These are amazingly versatile. As the spinach ones were as good as the sweet variety!! Kids devoured the chocolate and strawberry ones.  I had the spinach. They were deliciously perfect~!

Peach Sorbet

In this record breaking heat of the summer of 2011, ice cold treats are a must.  One of our favorites are sorbets.  Here is a peach recipe, that I made today.

6-7 large, fresh, ripe, peaches
pot of boiling water
1/3 cup sugar
1/3 cup light corn syrup
6-8 Tablespoons of lemon juice

Bring a very large pot of water to a boil.  Score each peach with an X from top to bottom.  Drop peaces in boiling water for 10-20 seconds, remove, let cool.  Using a small knife, grasp the skin and peel back. Will slide right off.  Cut peaches into large chunks, discard the pits. 

In a blender or processor, put the sugar, lemon juice and corn syrup in. Blend for a few seconds to mix well. Add about 3/4 of the peaches and blend well.  Cut the rest of the peaches up into small bite sized pieces.  Pour the blended mixture into a large bowl, add your bite sized pieces. Mix gently.  Pour into your ice cream maker and follow the manufactures directions. 

Fantastic Baked French Toast

I just finished making and eating this. Was perfectly delicious. Sinfully rich and sweet. Perfect for a weekend treat!! 

Oven-Baked Caramel Apple French Toast
Adapted from Taste of Home

Caramel Sauce
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup

French Toast
one apple chopped up.
8 to 12 slices french bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon ( extra nutmeg)
1/8 teaspoon ground nutmeg (optional)
1/4 teaspoon salt

options: Copped pecans and raisins.


Preheat oven to 350 degrees F







In a small saucepan, combine caramel ingredients.  Cook over medium heat, stirring constantly, boil for one minute. Remove from heat. Meanwhile make the eggs. Combine eggs, milk, vanilla, cinnamon, nutmeg, and salt in a blender. Pour caramel sauce in pan, add apples and nuts and raisins, if using.

Put a layer of french bread over top. Crowding it in is fine.

Pour egg mixture evenly over bread. Sprinkle some more cinnamon over the bread.  (can be made the night before just cover and refrigerate it overnight.)

bake for 40 to 45 minutes until puffy and light golden brown.

To serve, invert onto a serving latter, but so it very carefully, that caramel sauce is hot and will burn.

 Serve with whipped cream and drizzle some of the warm sauce and apples over top!

Cheesecake Squares

Ingredients

1 can refrigerated crescent roll dough
1 package cream cheese
1/2 cup white sugar
1 tsp vanilla extract
1/4 cup white sugar
Pinch nutmeg
Fruit of your choice. We used Blueberries. and whipped cream( optional)


Preheat oven to 350 degrees. Grease a small square baking pan. I used Butter flavored spray oil.   Press one can of the crescent rolls into the bottom and sides of the prepared pan

In a medium bowl add the cream cheese, 1 cup of sugar, nutmeg, and vanilla.

Whip with an egg beater until smooth and creamy.

Spread over the crescent layer.

 Bake for 25 to 30 minutes in the preheated oven, or until the top is golden.

 Let cool completey. Cut into squares and serve with fresh fruit and a dollop of whipped cream.

Coffee Frappes

About 6 ounces of strong coffee
Ice( about 2 cups)
Milk or half and half( about a cup)
Powdered flavored coffee. I used Vanilla Caramel( 2-3 tablespoons)
Whipped cream and caramel ice cream topping (optional)

Put Ice, Milk and Coffee in blender. Start blending. Through the hole on the top of the blender slowly add the flavored powder.  Blend until well mixed.

pour into a chilled glass, add a touch of whipped cream and drizzle with caramel.

Mango Lime Grilled Chicken

Juice of 4 limes
one large Mango. or two small ones
chicken.  About a pound total. I am using 8 legs today.
1 tablespoon of Steak seasoning
1/4 cup of packed brown sugar
2 large mixing bowls
potato masher or a food processor

Peel and cut the Mango up

. Using a food processor, blend until smooth. I used a Potato masher today,was faster. Add the lime juice, mix well. Add the last two ingredients. mix well.

Get a gallon sized ziploc or a extra produce bag( I used the produce bag the limes came in) Put your chicken in the bag, and set inside a clean mixing bowl

Pour the marinade over top.

Close the bag, making sure its sealed. If using a produce bag, just knot it real tight.  Flip bag over inside the bowl.

Put in fridge and flip bag every 20 minutes. Marinate about an hour.  Grilling time varies for chicken type.  Id grill at 350 for 45 minutes for thighs, 35 for legs, and 30 for half breasts and wings.

***NOTE***

We just made these, they were so very tasty.  Grilling presented a slight challenge, because we made legs. They take longer too cook than breasts.  Be sure to turn the meat often and spray the grill with oil before cooking. Also, you can baste with the mango sauce as its cooking. On the last baste be sure to turn and cook on each side once more, so you kill any bacteria from the marinate.

 

Chicken Enchiladas for Shelby :)

4 boneless skinless chicken breasts
3-4 cups of water
1 large a Herdez Red Salsa
one can of Mexican stewed tomatoes (chopped, juices saved)
1/2 onion, largely sliced
1 large can or 3 small of Herdez green salsa
2 packages of taco seasonings
1 can of green chili peppers
1 can of chopped jalapeno or a large jar for more spice.
1/2 onion, chopped
3-6 tablespoons chopped fresh cilantro.
one brightly colored sweet pepper, chopped( I usually use a red one)
1/2 can of corn
burrito sized tortillas, about 8
shredded mixed cheeses
olive oil
one tomato, chopped
can of olives, sliced


Enchilada Sauce:
1 tablespoons vegetable oil
2 tsp flour
2 T cup chili powder
1/2 cups chicken stock
one small can of ounces tomato paste
1 teaspoon dried oregano
1 tablespoon chopped ground cilantro
1/4 teaspoon salt



In a large pot,place  one package of the taco seasoning ,the sliced onion( not the chopped) the stewed tomatoes(WITH THE JUICES) and about a 1/3 cup of the red salsa. Add the breasts, and add water until the breasts are just barely covered( you don't want to water down the flavor too much)  For spicier, add the water from the Jalapenos. Bring down to a simmer and let cook for about 20 minutes,( adding more water as needed.....the water will cook out, and you can burn the filling) or until chicken is cooked thoroughly.and the water has mostly dissipated.

Meanwhile make the Sauce to top them off with:
In a medium saucepan heat oil, add flour, smoothing and stirring with a whisk.  Cook for about 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano,cilantro and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes.Whisking occasionally to help  The sauce will thicken and smooth out.  If not spicy enough. Add more chili powder. If too spicy add a small amount of Brown sugar to smooth out the flavor.

Now Back to the Breasts:


Remove the onion, and toss out.  Shred the chicken once its cool. Place back into the liquid.  Using one fork, hold the breast in place and use the other to 'shred' the meat apart. Continue until all the meat is shredded.  Add another 1/3 cup of salsa.  Add green salsa, about 3/4s of the olives, jalapenos, corn and green chiles.  Take the last taco seasoning, and dump into a bowl, add about a half cup of warm water and mix well. Add to your chicken mix. Bring the mix to a simmer.

Cool mix. Get out your baking pan. you can use any square pan. I usually use a 13 x 8 for my family. But for a smaller family, use the 8 x 8 or 9x 9 and cut the enchiladas in half.  Grease well with Olive oil.

Tortillas are easier to roll if they are warm. Open the bag at the top carefully, with just a open seam running across it. Dab about 10 drops of water into the bag, roll the open seam under the tortillas( to create a resemblance of a seal)and nuke for about 20 seconds. or until they are soft and pliable. Warm but not hot

Place about 3-4 heaping tablespoons on the lower third of your tortilla.  Fold up the bottom, over the mix, and roll them up. Takes practice, but anyone can do it.

Make and cut ONE at a time. So when u roll it, either place the whole thing in a large pan, or cut as u go along and place in the smaller pan. Immediately.  You don't want to be handling them over and over, because the filling will fall out. Pour enchilada sauce over the tortillas.


Top with as much cheese as you want. Bake at 350 for about 25/35 minutes, or until the cheese is bubbly and light brown.  Sprinkle the top with some Cilantro, chopped tomatoes and sliced olives.  :) Serve with Sour cream and my creamy Guacamole. :)

Fat Free Frozen Yogurt.

1 quart fat free  yogurt. We will use peach today. Adjust fruit according to flavor of yogurt. For strawberry yogurt add about a cup and a half cups chopped strawberries. For blueberries, I  smash some up and leave some blueberries whole.  Be Creative. Make a mixed berry yogurt.  The possibilities are endless.

If using Fresh Peaches U will have to blanch them.  Big word, easy to do!!  Blanching peaches loosens their skins and makes them super easy to peel. Put the peaches in the boiling water, making sure they are entirely submerged. Blanch them for 40 seconds. If peaches are slightly under-ripe, allow them to remain in the hot water a little longer – up to a full minute – to loosen the peel, it will also improve their flavor.

Use a slotted spoon to transfer blanched peaches to the bowl of ice water. Leave them to cool, about 1 minute. Drain the peaches and pat them dry. Using a small paring knif, cut a small cross into the top of the peach, using your fingers tear downward, the skin should peel right off.

Cut the canned or fresh peaches into small bite size pieces. Can use a food processor and process once or twice.  You don't want puree, u want bite sized chunks in the yogurt.

2 cups non fat milk.  We like to use fat free soy milk.  Can use almond milk too.
Optional: 1/2 cup sugar.  Ive never added the sugar, and it comes out just fine.

lots of ice
bag of rock salt


Mix milk, yogurt and sugar( if using) MIX THOROUGHLY.Add peaches.

Add to ice cream machine and make according to manufactures directions.  Eat while soft serve.

If u freeze the leftovers,( if there is any)let stand on counter for 10-15 minutes and stir it every few minutes as its thawing. U will break up the ice crystals and it will be creamier and smoother.

Monkey Bread

Monkey Bread

I have never made Monkey Bread before today and it came out very nice. Was asked by a few to please share my version of this sweet bread.

There are couple of methods, since I am no good with dough, I generally make dough in bulk and freeze loaves and rolls.  Or  I buy the pre-made frozen dough. Ive included three ways to make dough.   But this time I made a sweet dough in my bread machine.  Any of these methods with work.

Dough:  About a  dozen frozen rolls.  Put in a greased pie pan let rise until double. I cover with a dark colored cloth and put into a warmed oven.  Warmed oven: turn oven on the 170 degrees, until preheat light goes off. Open the oven door let cool for about 5 minutes. put prepared dough into the oven, then close oven. Check every 30 mins to see how much they've risen.  Takes about an hour to an hour and half.

Dough: Bread Machine  Homemade sweet dough :
2 cups warm water
2/3 cup white sugar( I actually used half this amount of sugar)
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour (Can use regular flour or white whole wheat.)

I use my bread machine at this point and  add the dry ingredients, then the wet and make a hole in the dry part of the concoction and add the yeast all by itself. Set machine on 'dough" and pull the dough out after the first rise.

Handmade Sweet Dough:

Same Ingredients as Bread machine dough. Method is different.

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. I have never been able to get this part right. Its why i use the machine!
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled, about 1 hour.  

Now u want a bundt type pan.  Grease well, I use Butter Pam Spray.  Set aside. Preheat oven to350.


Filling:

Can be a combination of any flavors u like., My Mom has used Mince meat pie filling. Was surprisingly very good. Can use canned pie fillings, like peach or cherry.   For todays I am using:

 2 Tart Apples
1/3 cup raisins
1/3 cup cran raisins
1/4 cup chopped walnuts
1 tablespoon cinnamon
1/2 tsp nutmeg
1 T all purpose flour.
1/2 packed brown sugar
1/3 cup of butter ( I used I cant believe its not butter, worked fine)


Core apples and chop into small pieces, about the same size as the raisins.  Put in a mixing bowl add the raisins, walnuts and cran raisins. Toss with the cinnamon and nutmeg, brown sugar and flour.  Melt the butter until very soft, but not liquid. and drizzle over the apple mixture, take a rubber spatula and toss well to coat.

Put 1/3 of the mixture in the prepared bundt pan. Spread around evenly on the bottom.

You want to slightly layer the dough and the apple mixture. So that some of the mix gets between the balls while baking. Repeat until you run out of both.


Tear dough into 1  inch pieces roll into a ball.  Set on top of mixture all haphazardly. Add some more mixture, then another layer of the dough balls, ending with some of the mixture on top. Return to a warm oven and let rise until double, about an hour to an hour and half.

It will resemble something like this:

Bake at 350 until medium brown on the top.

Invert onto a large plate, let cool a little bit. Can drizzle with an icing, but we just eat it still slightly warm without it!