%%USERNAME%%    %%ACCWORDS%% %%ONOFF%% |
I have always loved the Kitchen and enjoy creating and sharing my cooking with others |
|
Everyone has a passion...something that makes them feel alive, vibrant, confident, and a part of something bigger than themselves. For me, that is cooking, creating dishes in the kitchen, sharing recipes,tips, tricks, and some musing. I am vegan but my family is not. That said, their favorite dishes will also be included as I want to share my kitchen with as many people as possible. I hope you try some of these recipes out. If you do, please let me know what you think. And, sharing and creating kitchen memories is not a one way street. I hope you will share your own recipes and other kitchen knowledge. Send me pictures of your creations, leave requests for dishes you want to see, and ask for specific information on tips and tricks. While this cookbook is in my port here on WDC, I want it to be a community endeavor where we can get to know each other through food Food is more than just something to eat...it's life, something that us as important as breathing. So. Welcome and I hope you find a place to belong and to express yourself freely. |
My English Muffin recipe tastes so much better than store bought. You can make it vegan or nonvegan just by changing the yogurt used. And either way, these breakfast staples carry a protein punch that doesn't raise their cost significantly...of course if you are trying to limit protein just choose a yogurt that doesn't have as much in it like a nongreek one 3 cups flour 1/2 tsp salt 10 tsp baking powder 32 ounces plain Greek yogurt Cornmeal for dusting Small amount of oil for frying (yes they ar3 made in a skillet with about as much oil as you would use for pancakes) Mix dry ingredients making sure they are well mixed Add yogurt and mix well Turn dough out onto a lightly floured surface Knead a couple of times just to get dough pliable Rollout to about 1/2 inch and cut into rounds Dredge through Cornmeal and place in skillet with hot oil on medium heat Gently fry until golden brown on both sides and the middle does not look wet Cool down When ready to use, just cut into two rounds by splitting the Muffin Toast in toaster to desired doneness Prepare as desired....peanut butter or eggs sausage bacon cheese or any other topping of your choice Enjoy NOTE... You can make breakfast sandwiches ahead of time and store in the fridge or freezer for easy breakfast in the morning 🌄 |
This is my goto bread recipe for all my various breads that I make each week. Each batch makes 2 loaves worth of dough. I usually make 4 batches at a time. This dough freezes very well. Just allow bread to have the first rise and punch dough down. Then shape dough and place in an air tight freezer bag. Place in freezer! To use after thawing, just allow to rise and bake as usual. It must, however, be completely thawed before it will rise. If you have any bread 5hat is not as fresh as you would like,don't throw it out! It can be used to make stuffing, croutons, bread pudding, bread crumbs, over top French onion soup and even to make meatloaf. These uses can save some money and only take a little bit of time to accomplish. Recipe 1 cup water 1 cup soy milk 5 tsp instant or rapid rise yeast 1/4 cup sugar 2 tsp salt 2 tbsp oil 4 1/2 cups flour Warm milk and water together until about the temperature of a warm relaxing bath Pour into a large bowl Add yeast Stir together Add sugar and stir Let this sit covered with a kitchen towel for about 5 to 7 minutes Your yeast mixture should be very bubbly if it is not...you will need to start over with fresh yeast as this means your yeast is not good 😐 Add salt if yeast was bubbly and stir Now add oil and stir Begin adding flour one cup at a time and mixing each addition with a wooden spoon When all flour has been added, the dough should pull away from the sides of the bowl. It should b3 slightly sticky but not wet and not dry If dough is too wet, Add small amounts of flour until correct If dough is too dry, then add water tbsp at a time until correct Turn dough onto a lightly floured surface Knead for about 5 to 8 minutes until smooth and elastic Place in an oiled bowl making sure all of the surfaces of the dough are lightly coated. Cover with a kitchen towel and let rise for about 1 1/2 hours When dough has doubled in size, punch it down to remove air pockets Cut dough in half Now comes the fun part.... What are you going to make??? For cinnamon rolls Roll dough out into a rectangle Spread vegan butter onto surface Sprinkle liberally with brown sugar and cinnamon Roll dough up Cut into 1 1/2 inch pieces Arrange in a pan and let rise again For loaves, shape dough into logs and place in an oiled pan spray with cooking spray on top cover with towel and let rise again For butter rolls Follow directions for cinnamon rolls but don't put sugar and cinnamon on it For dinner rolls Cut into 8 pieces and shape dough any way you want Let rise again When the various types of breads have risen, bake in a 350 F oven for 25 to 35 minutes or until golden brown on top Enjoy 😉 NOTE .. you can make 5hese fir any diet just b6 changing the milk. You can also use honey if you prefer |
View Portfolio
Visit Notebook
Send Gift Points
Awards
Badges
Send Email
Community Newsfeed
Puzzle Hub
General Discussion
Sponsored Items
Book of Trinkets
Static Items
Books
Groups
Interactive Stories
Audio
Campfire Creatives
Community Notes
Crossword Puzzles
Documents
Folders
Images
In & Outs
Madlibs
Photo Albums
Polls
Product Reviews
Quizzes
Survey Forms
Web Pages
Word Searches
