Friday, August 24, 2012

Whole Wheat Tortillas

I decided to try this whole wheat flour tortilla recipe and was very pleased with the results! You can use oil in place of the butter. You can also use less oil or butter or even remove it altogether and just use water. I found that it’s easy to overcook them and make them crunchy. Honestly, when they’re crunchy, they resemble chips—an added bonus! Also, it takes practice to make them round…as you can see in my picture I did not succeed. They still taste yummy!

2 cups whole wheat flour
¼ teaspoon salt
¼ teaspoon baking powder (optional—I did not use)
¼ cup cold butter (or oil)
½ cup warm water

Mix dry ingredients. Cut in butter until well blended. Pour in water until it’s a nice soft dough (add more flour or water if needed). Knead on a lightly floured surface a few times. Divide into 8 even pieces. Cover and let rest 20 minutes.

Warm a skillet or griddle over medium heat. Roll each piece of dough thinly on a lightly floured surface. Place in skillet or on griddle. Cook until brown spots appear (2- 4 minutes each side). Serve or keep in refrigerator or freezer.

About 150 calories each

Friday, August 17, 2012

Whole Wheat Cheese Crackers

I found this recipe on this website

I decided to give it a try using whole wheat flour. I was very pleasantly surprised!  I don't think I got the baking time exactly right but the smaller crackers certainly did better than the bigger ones. I burned one big cracker tray; undercooked another; and the small ones came out perfectly. Honestly, they tasted great underbaked or baked perfectly. The biggest thing is my kids love them! I only made a half batch since I only had half a block of cheese but it still made several crackers.  I am invisioning bad things to go with cream cheese spread on top! 

Use your creativity and add various spices (garlic, Italian herbs, rosemary, chili powder, cayenne, etc.)
It calls for a food processor and I'm assuming you'd need to use one for this since the cheese would need to be ground up small to get incorporated into the flour/butter mixture. 
I used two different sized small circle cookie cutters (one is the small cookie cutter from my set of three and the other is the hole cutter in my donut/biscuit cutter). Here's the recipe (full batch) the way I did it.

1 cup whole wheat flour
4 tablespoons cold butter (1/2 of a stick), sliced
8 oz cheddar cheese (I didn't have any so I used colby/jack--will do some medium cheddar; some sharp next time!)
1/2 teaspoon salt
1/2 teaspoon black pepper

Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.  Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.

Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.

Roll the dough out to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy. This dough rolled out so easily; you'll wish that you always worked with cheddar!)

Cut out as many crackers as possible.

Place them 1 inch apart on ungreased baking pans (the website said use parchment paper--there was no need, the crackers slid right off the bare pan easily).

Bake at 350 F until golden and crisp - 15 to 20 minutes (watch them closely after the 8 or 10 minute mark).

Thursday, August 16, 2012

Foot Prints Keepsake (Flip Flops)

I love this book!

It's about making quilts but I made hand print flower pictures for Mother's Day on poster board instead of fabric.  Here is the one fabric project I've done so far:

Friday, August 10, 2012

Buttercream Icing

Why use canned frosting when homemade is sooooooooo easy and yummy?!

Two sticks of margarine or butter (you can use half butter, half shortening for a whiter icing)
2 pounds of powdered sugar
2 teaspoons vanilla
Milk (enough to make it the right consistency)

Beat margarine or butter until fluffy.  Add 2 cups powdered sugar and mix.  Add vanilla and mix well.  Add more sugar and some milk, alternating the two and mixing together until all the sugar has been used and the frosting is the right consistency.

Cut Out Cookies

This is an old Wilton recipe. It's easy to make, the dough is friendly to handle, there's no refrigeration required, and they are yummy iced or not! You can just put sugar sprinkles on them before baking or you can decorate them with icing. Very good recipe! 

Sorry the picture isn't the best--I had a hard time finding one.  The magic wand in the picture was made using two stars with a cookie dowel sandwiched between.  Bake them and ice as desired.  Cute idea for a tea or birthday party!

1 cup (2 sticks) butter, softened (I use Imperial margarine)
1 cups granulated sugar
1 egg
1 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoon baking powder

Preheat oven to 400ºF.

Beat together butter and sugar until light and fluffy. Beat in egg and extract. In a separate bowl, combine flour and baking powder; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

On floured surface, roll some dough about 1/4 to 1/8 in. thick. Dip cookie cutter in flour if necessary. Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

I use buttercream to ice them.