Wednesday, March 31, 2010

How to make Whip Cream

Heavy cream (1/2 pint makes plenty for one cake)
Vanilla (about 1/2-1 t)
Sugar (can use powered or granulated, taste to liking)

1.  Chill bowl, cream, and mixing paddles in freezer for 10-15 minutes (can use hand mixer or electric mixer).  Chilling the bowl makes all the difference!
2.  Pour whipping cream into bowl and whip on high until peaks form.  This may take more than 5 minutes

3.  Add vanilla, then sugar small amounts at a time until desired taste is reached.  The sugar will make the whipping cream more stiff.

Recycling Crayons

Don't try to eat these!  This is just for fun.  After picking up broken crayons again, the kids and I decided to celebrate Easter by making new crayons.

Removed paper from crayons.  Separate colors as desired.

We melted the crayons 2 ways.  For a mixed crayon, fill lined muffin tins with broken crayons and bake for 15 to 20 minutes (or until wax is melted) in oven heated to 170 degrees.  Allow the tin to cool; then they are ready to use.

We also used plastic easter egg shells using the same idea.

For a crayon with uniform color, melt the wax in a recycled yogurt cup or tin can over hot water.  When melted, pour into a candy mold (we used a recycle plastic container that made long crayons).

Peanut Butter Banana Snacks

Graham crackers
Peanut butter

Spread peanut putter on crackers, top with sliced bananas.

*This is Jacob's special treat.  I added just for him.

Monday, March 29, 2010

Baked Banana Doughnuts

Baked Banana DoughnutsTaken from the Noble Pig
2 ripe bananas, mashed
2 egg whites
1 Tablespoon vegetable oil
1 cup packed brown sugar
1-3/4 cups all purpose flour
1/2 cup whole wheat flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon pumpkin pie spice
1 Tablespoon granulated sugar
2 Tablespoons chopped walnuts

Beat bananas, egg whites, oil and brown sugar in a large bowl.  Add flours, baking powder, baking soda and pumpkin pie spice.  Mix until well blended.  Let stand for five minutes for dough to rise.  Scoop out heaping tablespoonfuls of dough onto a greased baking sheet.

With the tip of a butter knife round out the doughnut holes in the center of the dough.  Then use the butter knife to smooth outside edges of dough into round doughnut shape.  Repeat until all dough is used.

Sprinkle with granulated sugar and walnuts.  Bake 6 to 10 minutes (mine took 8) in a 425 degree oven or until tops are golden.

Remove from pan and place on a wire rack to cool.

I decided to drizzle some icing on them as well.  It was the perfect addition.  I used a 1/3 cup powdered sugar and 2 Tablespoons of milk.
Variation:  You could also use 8 ounces solid pack pumpkin instead of bananas to make pumpkin doughnuts.

*Who knew you could make doughnuts with only 1 T oil!  Kind of deceptive, this is more like a banana cake cookie.

French Bread Dough

(for French Twists)
Taken from Toastmaster Bread Maker Guide

Place following ingredients into bread maker pan:
1 1/4 c water (80 degrees)
1 T sugar
1 t salt
3 1/2 c flour
1 T Red Star Active Dry Yeast or 2 t Red Star Quick Rise Yeast/Bread Machine Yeast

2 T water
1/2 t salt

1.  Set bread machine on dough setting.
2.  When cycle is complete, place dough on a lightly floured surface and divide dough into 16 pieces.  Roll into 14 inch ropes.
3.  Fold each rope in half and twist, starting at fold.
4.  Place on greased baking sheet and brush with 1/3 cup of melted butter.  Cover and let rise in a warm place until double in size.
5.  Brush with glaze.
6.  Bake at 400 degrees for 12 to 15 minutes or until done.

*A great hit!  Very tasty.  The kids had fun rolling out their own twists and enjoyed eating them even more.  I sprinkled with garlic salt and  forgot to put the glaze on, but they were very soft. 

(for French Rolls)
1.  Use the recipe above.  Place on a lightly floured surface and divide dough into 12 pieces and shape into a ball.  Pinch the ends of each roll and taper slightly.
2.  Place the loaves on a greased baking sheet, cover and let rise in a warm place for 40 minutes or until double in size.
3.  With a knife, cut diagonal slashes across top of the loaf.  Combine the glaze ingredients; brush over loaves.
4.  Bake at 400 degrees for 15 to 20 minutes or until done.

Barbecued Pulled Pork Sandwiches

1 (2 1/2 to 3 pounds) pork shoulder picnic roast
1 can (10 ounces) chopped tomatoes with green chile peppers, undrained
1 jar (8 ounces) applesauce
1/3 cup tomato paste
1/4 cup packed brown sugar
1 T Worcestershire sauce
10 to 12 kaiser rolls, split and toasted
sliced red onion (optional)  

Put meat into crock pot.  Combine next 5 ingredients, pour over meat.  Cook on low-setting for 10 to 12 hours or on high-heat for 5 to 6 hours.

Transfer meat  to cutting board, reserving juices.  Cover meat and keep warm.  pour reserved juices into a medium saucepan; bring to a boil.  Reduce heat; cook, stirring occasionally, for 10 to 20 minutes or until desired consistency.  Shred meat.

Place meat over bottom of rolls, top with onion.  Drizzle with juices.  Top with tops of rolls.

*I adapted this from a recipe for barbecued beef sandwiches.  These are tasty, but not exactly what I was looking for; definitely worth making, but I'll keep looking for the perfect pulled pork recipe.  Feel free to leave your suggestions in a comment!