Crusty Homemade Bread

Ingredients:

1-1/2 teaspoons active dry yeast
1-3/4 cups water (70-75 degrees)
3-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons salt
1 tablespoon cornmeal or additional flour

Directions:

1.  In a small bowl, dissolve yeast in water.  In a large bowl, mix 3-1/2 cups flour and salt.  Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough.  Do not knead.  Cover with plastic wrap, let rise at room temperature 1 hour.

2.  Punch down dough.  Turn onto a lightly floured surface; pat into a 9-in. square.  Fold square into thirds, forming a 9 x 3-in. rectangle.  Fold rectangle into thirds, forming a 3-in. square.  Turn dough over; place in a greased bowl.  Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.

3.  Punch down dough and repeat folding process.  Return dough to bowl, refrigerate, covered overnight.

4.  Dust bottom of a disposable foil roasting pan (I used the 9 x 13- do not use a dark pan)  with cornmeal.  (I lined pan with parchment paper because I didn't have cornmeal.)  Turn dough onto a floured surface.  Knead gently 6-8 times; shape into a 6-in. round loaf.  Place in prepared pan; dust top with remaining 1 tablespoon flour.  Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2 in. loaf, about 1-1/4 hours.

5.  Preheat oven to 500 degrees.  Using a sharp knife, make a slash (1/4 in. deep) across top of loaf.  cover pan tightly with foil.  Bake on lowest oven rack 25 minutes.

6.  Reduce oven setting to 450 degrees.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown.  Remove loaf to a wire rack to cool.  DO NOT CUT WHILE HOT. The bread will go flat.
yield:  1 loaf (16 slices)  I usually double this recipe

Irish Soda Bread

4 C Flour
1 tsp. Baking Soda
2 tsp Baking Powder
1/2 tsp Salt
1 C Sugar
3 Eggs
2 C Sour Cream
1/2 C Milk
Preheat oven to 325 degrees and grease two 8 x 4 loaf pans.  Stir the flour, baking powder, soda, and salt together in a large bowl.  In a separate bowl, combine the sugar, sour cream, eggs, and milk.  Pour the wet mixture into the dry mixture, and stir just until combined.  Divide the dough into the two loaf pans and cook in the oven for 1 hour.

Rudy's Creamed Corn

16oz frozen corn
3oz cream cheese
1/2 cup whipping cream
8 T. Sugar
1/4 tsp pepper
1/8 Cup unsalted butter

Spread corn in a crock pot. mix other ingredients together and pour over corn. Cover and cook on high for 3 hours or until warm and creamy. Stir occasionally. Can use low fat cream cheese.

Key Lime Pie

Key Lime Pie
Servings: Serves 8
Ingredients:

Graham Cracker Crust:

• 3/4 pound graham crackers
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt ( I don't put this in)

Filling:

• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice (* I just use regular limes because that is usually what I have on hand and I may do a little less)
• 1 lime , grated zest

Topping:

• 1 cup heavy or whipping cream , chilled
• 2 Tbsp. confectioners’ sugar
• 1/2 tsp. vanilla extract

Directions:
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Corn Dip

Corn Dip
2 cups frozen or canned corn
1/2 C diced red pepper
2 small cans diced green chilies
1 C Montery Jack cheese
( I use the Costco blend)
1/2 C Parmesan cheese
1/2 C mayonnaise
2 T chopped jalapeno  peppers
Blend all the above and then bake in 350 degree oven for 30 minutes.
After removing from oven you can garnish with chopped olives, chopped tomatoes, or chopped chives. Serve with tortilla chips.

Pumpkin Waffles

Crock Pot- French Dip Sandwiches

French Dip SandwichesOur Best Bites
1 2.5-3 lb. beef roast (you can use a frozen roast if you want) (rump roast)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more…6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You’re not cooking the meat, you’re just browning it quickly on all sides to add flavor and seal in the juices.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It’s hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it’s done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.