Flat Bread

These are sturdy and kind of chewy but also soft. Great for gyros, pan fried in butter for quesadillas, folded around sandwich fillings like a wrap, tacos, etc.  The kids love them plain.

The second kneading isn't absolutely necessary but it does add a more airy texture.

2 cups bread flour
1 teaspoon salt
1/4 cup milk
4-6 tablespoons water (start with 4 tablespoons first)
2 teaspoons yeast
Splash Olive oil

Use dough hook and mix all ingredients together.  Add more water if necessary. The dough should be stiff and pulling away from the bowl. Knead in mixer for 5-8 minutes. You want a nice, smooth, not sticky dough.  Let rise for 30 minutes. Put back in mixer and knead for 3-5 minutes.

After first kneading

Divide dough into 8 parts. Form into balls (use some flour if necessary to prevent sticking to hands). Let rest 5-10 minutes.

One dough ball.

Place a cast iron griddle or skillet over medium low heat.

flatten a dough ball by hand and roll into a flat disk: use a rolling pin to roll from the center out. Turn the dough 1/4 turn and repeat. Keep going around the dough in this fashion until the dough is a thin round sheet (6-7 inches). It will try to pull back, that's fine, just keep going.

Poke holes with a fork (not sure how necessary this was but it seemed necessary at the time). Place on warmed griddle, turn when golden, cook the other side while you roll the next dough ball.

I put these on a paper towel lined plate and we use them an hour or so after I make them. Or we eat them warm.

Cooked flatbread

Waffle Mix

Mix the following ingredients together then place in a large jar or zip baggie.

6 cups flour
3 tablespoons sugar
4 tablespoons baking powder
3/4 teaspoon salt

Directions for using mix:
Mix ingredients together, cook in a well heated waffle iron to desired doneness.

Small (about 2-3 round waffles)
1/2 cup mix
1 egg
2 tablespoons oil
Splash vanilla
1/4-1/2 cup milk

Medium (4-6 round waffles)
1 cup mix
2 eggs
1/4 cup oil
1/4 teaspoon vanilla
3/4 cup milk

Large (8-10 round waffles)
2 cups mix
3 eggs
1/2 cup oil
1/2 treason vanilla
1 1/2 - 1 3/4 cups milk

Orange Pecan Scones

2 cups flour

2 - 5 tablespoons sugar (I did 5...we like them sweet but you can do less)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 tablespoon grated orange rind (I did two medium oranges)

Stir together using a whisk or you can put in the food processor and pulse until combined.

3/4 cup cold butter

Cut butter into slices, add to the dry ingredients.  Cut it in using a pastry cutter, your hands, or add to food processor and pulse until it's mostly cut in, with some small pieces of butter remaining.

3/4 cup chopped pecans

Add to butter/flour mixture and toss.

1/2 cup heavy cream, cold
2 eggs
1 teaspoon vanilla

Whisk together in a separate bowl.  Add to butter/flour mixture. Stir just until mixed.  Do not overwork the dough.

Divide dough in half, place one half on a lightly floured surface.  Flatten into a disk and cut into 8 triangular pieces.  Place onto parchment paper lined cookie sheet.  Repeat with second half of dough.

 Egg Wash
1 egg
2 tablespoons milk

Whisk together, brush on top of scones.  Sprinkle with sugar.

Bake at 400° for 15-18 minutes or until golden.

Remove cookie sheet from oven and drizzle warm scones with icing.

Icing
1/2 cup powdered sugar
4 teaspoons orange juice

Stir together until smooth.

TIPS:

Work quickly with dough and don't overwork.  I have found that trying to use cookie or biscuit cutters isn't good for scones because I end up working the dough too much and adding more flour, which makes them tough.  

Feel free to choose different stir-ins.  Dried cranberries or fresh blueberries would work well!  Or change the flavors all together...use brown sugar and add chocolate chips.  Use dried cherries, almonds, and almond flavoring in the icing.

Lemon Cream Pie

1 baked pie crust
 
Topping and part of bottom layer:  
 1 1/2 cups whipping cream 
1/4 cup – 1/2 cup sugar (to taste)  
1 teaspoon vanilla  

Whip ingredients until stiff. You should have about 3 cups whipped cream  

Cream cheese layer: 
1 8 oz. block cream cheese, softened
1/2 cup sugar (more or less, to taste)
1 1/2 cups whipped cream 

Cream the cream cheese with the sugar until smooth. Add whipped cream. Spread into bottom of cooled pie crust.  

Lemon Layer: 
3/4 cups sugar
2 tablespoons cornstarch
2 tablespoons all-purpose flour
2/3 cups cold water
2 egg yolks, beaten
6 tablespoons lemon juice
1 tablespoon butter  

In a medium heavy saucepan, combine the sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.  

Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Put back on the heat and bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, and butter. Cover, cool completely.
 
Stir cooled lemon mixture. Spread over the cream cheese mixture.
 
Top pie with remaining whipped cream. Refrigerate for at least 4 hours before serving.

Swiss Meringue

This is great if you want to try piping the meringue.  It has a slight crust on it so there's a slight crispness on the outside.

1 cup egg whites

2 cups sugar

1/2 teaspoon vanilla

Pinch salt

Whisk together egg whites, sugar, and salt in a metal or glass bowl.  Place the bowl over a pan of simmering water (this is like a double boiler).  Stir the mixture until all the sugar is melted into the eggs (you can test by rubbing some between your fingers…when there’s no grainy feeling, then it’s ready).  This should take about 3-5 minutes.

Remove from heat.  Add vanilla.  Beat on high speed until it is thick and glossy and the bowl is just warmer than room temperature.  This should take about 8 minutes.

Pipe onto pie.  Bake at 350 until it just starts to turn golden.

Chocolate Pie

This is my husband's grandmother's recipe. She's known for this pie! In the picture, I used this Swiss Meringue recipe. It's my first attempt at roses. The girls decorated the smaller pie to share with two friends who are sisters. It's a fun medium to play around with! 

2 store bought frozen pie crusts (regular size) or 1 deep dish, baked

(I use the flat refrigerated pie crust and make one deep dish pie plus miniature pie) 
2 cups sugar
4 egg yolks
4 tablespoons unsweetened cocoa powder 
8 tablespoons self-rising flour
4 cups milk1 teaspoon vanilla 

Whisk together the sugar, cocoa powder, and flour. Add egg yolks and about 1 cup milk. Start whisking into the dry ingredients. Continue to add milk, a little at a time until it’s all mixed into the mixture. You can use your microwave to cook it until quite thick. I put it over medium heat on the stove and constantly stir it. After it is thick, remove from heat (or microwave) and stir in vanilla.  

Pour into pie crust. Top with meringue and bake at 350 until browned.  

Meringue
4 egg whites 
8 teaspoons sugar  

Whip egg whites, adding sugar a teaspoon at a time. Whip until stiff. Spread over pie(s) while filling is hot. Bake at 350 until browned.

Peanut Butter Cream Pie

 This is not your typical heavy, overly rich, gooey peanut butter pie.  It's quite light and fluffy but has a great peanut butter flavor and is plenty sweet and satisfying.  Freshly whipped cream is a must for this!

Crust:
16 oz. Nutter Butter Cookies (minus 5 cookies), crushed into crumbs
6 tablespoons butter, melted

Stir Together.  Pat into bottom and sides of a buttered pie plate.  Bake at 350 for 10 minutes.  Cool completely before adding filling.

Whipped Cream:
2 cups heavy whipping cream
1 teaspoon vanilla
1/2 cup sugar

Whip together until stiff peaks form.  Reserve 1 1/4 cups for decoration.  Use the rest in the filling.

Filling:
8 oz. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
Remaining whipped cream

Cream together cream cheese, peanut butter, and sugar until well mixed and smooth.  Fold in the whipped cream.  Pour filling into pie crust.  Decorate with remaining whipped cream.

Chocolate/peanut butter drizzle...
1/4 cup whipping cream
1/4 cup creamy peanut butter
1/2 cup milk chocolate chips

Melt together.  Drizzle over pie.  You can also drizzle warmed peanut butter.

Puff Pastry Apple Tart

I am an amateur, simple home baker.  This is what worked for me.  I know that I broke some rules while making this puff pastry.  Therefore, I ask that you watch some videos and read some blogs of professional bakers to get the true and right way of making puff pastry.  This method worked for me, however, I want you to get the best possible results.

Pastry

1 cup cold butter, cut into small cubes

2 cups all purpose flour

1/4 teaspoon salt

1/3-1/2 cup ice cold water (I used 1/3 cup, you may need 1/2 or even more so fix at least 1 cup)

Toss the salt and flour.  Toss the butter with the flour mixture.  Rub the butter into the flour with your fingers.  You will have several butter chunks and that's okay but get it worked in the best you can.

Pour about 1/3 cup ice water into the flour and butter mixture.  Toss and press with a fork or spoon.  Do this until the dough forms into a ball.  Add more water as needed. If it gets too sticky, just add a bit of flour.

Wrap your dough ball with clear wrap and refrigerate for 30 minutes.

Place dough on a floured surface (I use a white cloth for this), form it into a rough rectangle.

Roll dough into a large rectangle.

Fold top third down, stretching the dough so it is doubled even to the corners.

Fold the bottom third up over the top third.  Make sure there are three layers everywhere.  Turn the dough like this...

Place dough short edge toward you and roll into a large rectangle.

Thanks to my daughter who grabbed the camera, here's an action shot.  I really don't think you are supposed to roll the dough side to side like this but I needed to widen it a bit.

Big rectangle

Fold top third down.

Fold bottom third up.  Wrap and refrigerate for 20 minutes.

You will repeat the rolling, folding, rolling, folding process after the 20 minutes in the refrigerator. After the final fold, wrap and refrigerate 20 minutes.

Place dough on floured surface, short edge toward you and roll into a large rectangle.

Now your dough is done.  You can divide it however you wish to.  Use immediately or you can wrap it and refrigerate it or freeze it.  Use as your recipe directs.

For the Apple Tart...

Divide dough into 4 rectangles.  Place two on a large greased cookie sheet (or use parchment paper).

Combine...
3 cups diced apples (I used red delicious)
1/3 cup sugar
1 1/2 teaspoons cinnamon
dash of salt

1 egg, beaten
Brush the outer edges with egg.

Place half of the apples on each piece of pastry, leaving an edge around the pastry.

Cover with the reserved pieces of pastry and crimp with a fork.  Cut slits in the top of the pastry.  Brush tops with the egg.

Bake at 400 until golden brown, about 30-40 minutes.

If desired, ice with powdered sugar and milk.

Veggie Bites (cool veggie pizza)

Crust:
2 cans crescent rolls, patted out onto a cookie sheet, seal the cut pieces, and bake until done

Mix together:
2 blocks cream cheese, softened
3/4 cup mayonnaise
1 package dry ranch dressing

Spread over cooled crust.

In food processor or chopper, finely chop...
About 1/3 head broccoli florets
About 1/3 large bell pepper
Small handful matchstick or shredded carrots
You can add green onion or whatever other veggies but you want dry ones that aren't going to be too juicy.  The goal is to have about 1 cup chopped veggies.

Sprinkle this mixture over cream cheese mixture.

Finely grate 3/4 cup cheddar cheese and sprinkle over the veggies.

Cut and serve!

* Cut into thin triangles to resemble Christmas trees.

Martha Washington Balls

2 pounds powdered sugar
2 sticks salted butter, melted (no substitutes)
1 cup well packed coconut
2 cups finely chopped pecans
1 can sweetened condensed milk
2 teaspoons vanilla or maple flavoring
1/8 teaspoon salt

Mix together well.  Roll into balls, freeze until firm.

2 bags chocolate chips
2/3 block paraffin, grated finely

Melt in a glass or metal bowl over simmering water, dip candies, dry on wax paper.

 I do one bag chocolate chips and 1/3 block paraffin first and add more as necessary.

Fudge Icing

This is great on chocolate cake but also yummy on yellow cake.  Pretty easy too!

1 cup sugar
5 tablespoons butter (no substitutes)
1/3 cup milk
1 cup chocolate chips (semi sweet are my favorite for this)

Combine first three ingredients in saucepan.  Place over medium heat, stirring to prevent scorching.  Bring to a boil and boil for one minute.  Remove and add chocolate chips.  Stir until melted.  Pour over cake.

Enough to frost one 9x13 cake.

Lemon Cream Cheese Bars

Preheat oven to 325.

Crust:

6 tablespoons butter, chilled

1 cup flour

1/4 cup packed light brown sugar

1/8 teaspoon salt

In a food processor, blend together crust ingredients until the mixture is tiny, fine pieces.

Spread the mixture into 9x13 baking pan and press evenly into bottom of the pan.  Bake for 12 minutes and remove from the oven.

Cream Cheese Layer:

16 oz. cream cheese, softened

1 cup sugar

2 eggs

1/4 cup milk

2 tablespoons lemon juice

1 teaspoon vanilla

Mix the cream cheese with mixer until smooth.  Add sugar and mix well.  Add the rest of the ingredients and mix until smooth.  Pour over warm crust.  Bake for 15 minutes.  Remove from oven and turn the temperature down to 300.

Lemon Layer:

4 large eggs

1 1/2 cups sugar

3/4  cup lemon juice

1/3 cup flour, sifted

Whisk together eggs and sugar until well combined.  Stir in lemon juice and flour.  Pour over semi-baked cheesecake (it’s okay if it breaks up the cheesecake…it is wonderful marbled!).  Bake at 300 for 25-30 minutes.  Remove from oven and sprinkle top with powdered sugar (optional).  Cool until room temperature (about 1-2 hours).  Refrigerate.  Serve warm or cold.

Smothered Pork Chops

This is an easy dish, just be patient on the baking time.  Very tasty and worth the time they take to bake.  These could also be placed into a crockpot and cooked for 5-7 hours on low or about 3-5 hours on high.  This recipe makes a lot; feel free to half the recipe.

8-10 small pork chops (I used boneless ones but the ones with bones would be more flavorful)

Favorite seasoned salt

1-2 tablespoons coconut oil for browning the meat

1 tablespoon bacon drippings

1-2 medium yellow onions, cut into thin wedges

2 cloves garlic, minced

¼ cup flour

1 can beef broth

Season both sides of the pork chops with the seasoned salt.  Heat a large skillet on medium-high heat and add the coconut oil.  Quickly brown the pork chops (don’t get them done, just browned) in the melted coconut oil.  Place them in a medium roasting pan or dutch oven.  Put the onions into the hot pan and sauté for a few minutes, just to brown a bit.  Pour them over the meat. 

Add the bacon drippings and garlic, stir to combine.  Sprinkle the flour over the bottom of the skillet and stir to combine.  Allow to cook until slightly browned, about 2-3 minutes.  Slowly add the broth.  Cook, stirring constantly, for about 5 minutes or until it’s bubbly and starting to thicken.  Pour over the meat and onions.  Put the lid on the pan.  Bake at 350 for 1 1/2-2 hours, until desired tenderness (this will depend on the size of the chops).  Be sure to check them after one hour and every 20 minutes or so after that.

Serve with vegetables and mashed potatoes or rice.