Connie’s Bucket Bread

by admin on June 25, 2017

Buy and eat a one gallon bucket of ice cream : )

3 Cups lukewarm water
1 1/2 Tablespoons yeast
1 1/2 Tablespoon salt

Float the yeast and salt on top of the water and stir.  Then add:

6 1/2 cups bread flour

Stir with a strong wooden spoon till smooth.

Sit on counter for about 5 hours (with lid not on tightly)  or until the batter is close to the top of the bucket and then stick it in the fridge.

The next day, or within the next two weeks….

Toss a handful or two of flour on top, and tear off a big hunk (the size of a grapefruit).   Then smooth the sides down like you would a bun to get a nice ball shape.   Place onto greased pizza pan.  (or parchment paper)   Let sit for 45 minutes.  In the meantime, heat up oven to 425 degrees and place 9×13 pan of water on the bottom rack, off to the side.  When the time is up, slice a few slices in the top of the bread and place into the oven for about 20 – 25 minutes (more if you made a bigger loaf).  It will do most of the rising in the oven, so don’t worry if it isn’t too impressive going in.

This is such a time saving recipe, it made it possible to have homemade bread this summer while getting ready for the weddings.

Make-Ahead Green Bean Casserole

by admin on June 25, 2017

This is an outstanding make-ahead and freeze recipe for a popular Thanksgiving side dish.   This recipe is from the COOK’S Illustrated 2013 Holiday Entertaining.  Serves 10-12.

Topping

2 slices white sandwich bread, torn into pieces
2  tablespoons unsalted butter, melted
1/4 teaspoon salt
2  cups canned fried onions

Casserole

3  tablespoons unsalted butter
10  ounces white mushrooms, trimmed and sliced thin
1  teaspoon salt
1/2  teaspoon pepper
6  garlic cloves, minced
1/2  teaspoon dried thyme
1/4  cup all-purpose flour
1 1/2  cups heavy cream
1 1/2 cups chicken broth
1/2  cup dry white wine
2  pounds green beans, trimmed
1/4  cup cornstarch

1.  For topping:  Pulse bread, melted butter, and salt in food processor, about 6 pulses.  Combine bread crumbs and fried onions in a bowl.  Set aside.

2. For the Casserole:  Melt butter in 12-inch skillet over medium heat.  Add mushrooms, salt, pepper and cook until mushrooms release their liquid, about 5 minutes.  Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds.  Stir in flour and cook until golden, about 1 minute.  Slowly whisk in broth, cream and wine and bring to a boil.  Reduce heat to medium and simmer, stirring occasionally, until sauce is thickened, about10 minutes.

3.  Toss green beans with cornstarch in large bowl and transfer to 13X9-inch baking dish.  Pour warm mushroom ixture evenly over green beans.Let cool completely.

4. Transfer topping to zipper-lock freezer bag and freeze for up to 2 months.  Cover baking dish tightly with plastic wrap and then aluminum foil and freeze for up to 2 months.

5.  When ready to serve, adjust oven rack to middle position and heat oven to 400 degrees.  Remove plastic wrap from baking dish and replace foil.  Bake until sauce is bubbling and green beans are tender, about 1 hour and 20 minutes, stirring green beans thoroughly after 50 minutes.  Remove foil and spread topping over green beans.  Bake until golden brown, about 8 minutes. Serve.

Strawberry Icebox Pie

by admin on April 4, 2017

I thought the fresh strawberry pie was my favorite but this recipe beats it. Intense strawberry flavor! It’s my favorite pie. From Cook’s Country.

 

In step 1, it is imperative that the cooked strawberry mixture measures 2 cups; any more and the filling will be loose. If your fresh berries aren’t fully ripe, you may want to add extra sugar to taste in step 2. Use your favorite pie dough. Chill the heavy cream in step 4 to help it whip more quickly.

Ingredients Filling

  • 2 pounds frozen strawberries
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 tablespoon unflavored gelatin (Knox gelatin found near the Jell-os)
  • 1 cup sugar
  •   Pinch salt
  • 1 pound fresh strawberries, hulled and sliced thin
  • 1 pie shell, baked and cooled (see note)

Topping

  • 4 ounces cream cheese, softened
  • 3 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream

Instructions

  • 1.  Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jamlike, about 25 minutes (mixture should measure 2 cups).
  • 2. Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
  • 3.  Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
  • 4.  With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.

Save

Bacon Cheeseburger Tater Tot Bake

March 25, 2017

  2 lbs. ground beef 1 large onion, chopped and divided 1 can (15 oz.) tomato sauce 1 8-oz package of Velveeta processed cheese 1 Tbsp ground mustard 1 Tbsp. Worcestershire sauce 2 cups shredded cheddar cheese 12 bacon strip, cooked and crumbled 1 package (32 oz.) frozen Tater Tots Preheat oven to 400 degrees.  […]

Read the full article →

Black Bean Brownies

March 22, 2017

This is, by far, the best black bean brownie recipe I’ve made.   Very fudgey.  I like the texture.  Not sickly sweet either.  If no one told you there were black beans in them,  you wouldn’t know.  The recipe is from Chocolate Covered Katie.  Ingredients 1 1/2 cups black beans (1 15-oz can, drained and rinsed […]

Read the full article →

Chicken With 40 Cloves of Garlic – Slow Cooker Version

October 23, 2016

2 pounds chicken thighs, skinless, boneless 1 teaspoon herbes de Provence 1/4 teaspoon red pepper flakes 3/4 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 teaspoon fresh lemon juice 3 teaspoons extra virgin olive oil cooking spray 40 cloves of garlic, peeled 1/2 rib of celery, sliced 1/2 cup sliced onions and/or shallots 1/4 […]

Read the full article →

Slow Cooker Sweet Potatoes

July 13, 2016

4 lbs. slender sweet potatoes, peeled and cut into 1-inch-thick slices 1/2 cup frozen orange juice concentrate, thawed 4 Tbsp. butter, melted 3 Tbsp. light brown sugar 2 tsp. Kosher salt 2 Tbsp cold water 2 tsp. cornstarch   Place sweet potatoes in a 5-to-6-quart slow cooker.  Stir together orange juice concentrate and next 3 […]

Read the full article →

Cauliflower “Potato” Salad

March 13, 2016

I love my mother’s potato salad recipe but all those carbs were not making my scale happy.   So, I substituted cauliflower for the diced potatoes and to be honest, most people never really noticed.  It tastes great! 2 1-lb bags of frozen cauliflower florets – Microwave each bag of cauliflower separately in a covered microwaveable […]

Read the full article →

Cookie Exchange 2015 Recipes

December 11, 2015

Not listed on this page are the other cookie recipes that can be found elsewhere on this site: Connie’s Peanut Chocolate Munchies Citrus Drizzled Cranberry Oatmeal Cookies Gingerbread Lace Cookies Pumpkin Puffs with Cream Cheese Frosting Peanut Butter-Chocolate No Bake Cookies – Sarah Long               2 cups sugar 1/2 […]

Read the full article →

Gail’s Party Punch

November 2, 2015

Gail used this punch recipe for a graduation reception and reports that she received a “lot of comments on how great it was”. 12 fl oz frozen orange juice concentrate 3 cups water 46 fl oz pineapple juice 1 liter ginger ale Makes 24 servings

Read the full article →