Saturday, September 20, 2008

Homemade Graham Crackers

I tried this recipe this week, and these do taste like honey graham crackers! You definitely need to roll the dough very thin. If it's too think, the edges will burn before the center is done. Trust me on this, okay?

These are very good, and I'll make them again. Next time, I'll probably add the cinnamon/sugar before baking.

For more recipes, visit Carol who hosts Saturday Stirrings.

Homemade Graham Crackers

1/3 cup shortening
3/4 cup plus 1 tbsp granulated sugar
3 Tbsp honey, warmed
1-1/2 tsp vanilla
1-3/4 cup whole wheat flour
1-1/4 cup all-purpose flour
1-1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup plus 2 tbsp water

Preheat oven to 300 degrees. combine shortening with sugar, honey (warmed for 20 to 30 seconds in the microwave), and vanilla in a large bowl. blend with an electric mixer until smooth. combine flours, salt, baking powder,and baking soda in another large bowl, and then add the dry mixture to the wet ingredients and blend well with an electric mixer. Slowly add the water to the mixture while beating. you may have to mix by hand until the mixture forms a large ball of dough.

Divide the dough in thirds and roll 1/3 out in the shape of a rectangle that is at least 1/16 inch thick on wax paper. This dough should be paper thin! It will double when cooked to the desired 1/8-inch thickness. use a knife to trim the dough so that it has straight edges in the shape of a rectangle slightly smaller than the size of the baking sheet you are using. Grease the baking sheet with a light coating of shortening. Turn the dough over onto the baking sheet,and carefully peel away the wax paper.

Use a knife to score the dough in 5x 2 3/8-inch rectangles. Use a toothpick to poke holes that are 1/4-inchapart across the entire surface of the dough. Bake for 22 to 24 minutes oruntil the dough begins to turn light brown around the edges. be sure to turn the baking sheet around about halfway through the cooking time. Cool the graham cracker sheets before breaking them apart along the scoredlines. Repeat the process with the remaining dough.

Makes 44 crackers.

Tidbits.... if you would like to clone the cinnamon variety of graham crackers, simply combine 1 1/2 teaspoons cinnamon with 2 tablespoons granulated sugar in a small bowl. before you put the graham cracker dough in the oven, sprinkle a light coating of this cinnamon/sugar mixture over the top surface of the dough. Shake the baking sheet around gently to evenly distribute the cinnamon/sugar and bake as instructed.

Friday, September 19, 2008

Easy Wheat Bread

I've been experimenting with a new bread recipe. This is a slightly sweet, healthy half-whole-wheat bread for the bread machine. I love the Oatmeal Whole Wheat Bread, but the recipe is too big for my bread machine pan. And when I experimented to reduce the ingredients, it was a horrible disaster!

This one is great and is about $1.00 a loaf.

For more Random Recipes, don't forget to visit Pam at Random Thoughts!

Yield: 1 loaf

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
3 tablespoons honey
1 tablespoon molasses
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2-3 tablespoons ground flax meal
2 teaspoons instant active dry yeast

Place ingredients in bread pan according to manufacturers' instructions. I use the whole wheat cycle.

Monday, September 15, 2008

Spaghetti Sauce

This is my simple and easy homemade spaghetti sauce. If I have access to fresh tomatoes for a good price, I'll use them in addition to the canned tomatoes.

1 lb ground turkey
1-28 oz can of diced tomatoes (or 2-14 oz cans)
1 small can of tomato paste
1 medium onion, chopped
1 medium bell pepper, chopped
3/4 c. pureed squash, sweet potato, or carrot*
1 Tbs minced garlic
2 Tbs Italian seasoning

1. Brown ground turkey in a large stock pot with a little bit of olive oil

2. Add remaining ingredients. Stir to combine.

3. Allow to simmer, covered, for one hour. Stir occassionally.

This can also be done in the crockpot. Cook on low for up to 6 hours.

* Hint you can use pureed baby food as a shortcut!

For more recipes and kitchen tips, visit Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace.

Saturday, September 13, 2008

Shrimp Creole Crockpot

And so continues my love affair with the crock pot. This was our dinner last night, and it was another winner. I served it with cheesy grits. You could serve this with rice as well.

Fore more Saturday Stirrings, please visit Carol at I Throw Like a Girl.

1 1/2 cups diced celery
1 1/4 cups chopped onion
3/4 cup chopped bell pepper
1 (8 oz.) can tomato sauce
1 (28 oz.) can chopped tomatoes
2 cloves minced garlic
1 teaspoon salt
1/4 teaspoon pepper
6 drops Tabasco (opt.)
1 pound shrimp - deveined & shelled

Combine all ingredients except shrimp. Cook 3 to 4 hours on high or 6
to 8 hours on low.

Add shrimp last hour of cooking. Serve over hot rice. Chicken or
crawfish may be substituted for shrimp.

Saturday, September 6, 2008

Crockpot Spanish Rice

Oh.My.Word. This was good eats! Hubby loved it. I loved it. Even Ladybug loved it, if that could be determined from the large amounts that she ate at supper, and as leftovers.

I cooked mine on high for 6 hours and it came out just right. The rice and all the vegetables were mushy, just the way we like them!

Crockpot Spanish Rice

1-2 lbs lean ground beef, browned and drained (I used ground turkey)
2 medium onions, chopped
2 medium green bell peppers, chopped
28-oz can diced tomatoes
1 cup tomato sauce (I used my homemade sauce)
1 1/2 cups water
2 1/2 tsp chili powder
1/2 tsp salt
2 tsp Worcestershire sauce
1 1/2 cups rice, uncooked

1. Combine all ingredients in slow cooker.

2. Cover. Cook on low 8-10 hours or high 6 hours.

For more Saturday Stirrings recipes, please visit Carol at I Throw Like a Girl.