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Posted in BREAD, BREAKFAST AND BRUNCH

Biscuits and Pancakes

You don’t need to spend money on packaged biscuit and pancake mixes. This homemade mix is easy and works just as well as the store-bought product. If you don’t have powdered milk, you can leave it out of the mix and add milk instead of water when you make the biscuits or pancakes.

The Mix

Whisk together 2 c FLOUR, 1 T BAKING POWDER, 1/2 t SALT, and 1/2 POWDERED MILK. Store in a closed container in a cool dry place.


BISCUITS

EVERYDAY BISCUITS: Add 1/3 c OIL to 2 c MIX and enough WATER to make a soft dough.

FLAKY BUTTERMILK BISCUITS: Add 1/4 t BAKING SODA to 2 c MIX. Cut in 6 T BUTTER with a fork or pastry cutter. Add 1 c BUTTERMILK.

Knead gently for about 10 strokes. Use extra flour to avoid sticking. Form into balls and flatten to biscuit shape. Bake at 400º F for 10-12 minutes.


PANCAKES


Mix together 2 c MIX, 1/3 c OIL, 1 EGG, and enough WATER to make a runny batter. Heat the skillet or griddle until a drop of water bounces off. Pour enough batter to make the size pancake you want. When it is dry around the edges and has bubbles all over the top, flip it over and finish cooking.

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Posted in CROCK POT, MAIN DISHES, MEAT

Prize-Winning Chili

This recipe won first prize in the Bells (Texas) High School Chili Cook-Off, c. 2007

MEDIUM HEAT / 2 HOURS / COOKING POT OR CROCKPOT
  1. REMOVE seeds and stems from the chiles and chop them coarsely.
  2. SAUTÉ 1 GARLIC CLOVE, 1/4 MEDIUM SLICED ONION, 50 g (1.76 oz) CASCABEL* CHILE, 25 g (0.88 oz) ANCHO* CHILE in 1 1/2 T OIL
  3. ADD 1 c WATER, 2 cubes MAGGI TOMATO BOUILLION, and 1 1/2 t CUMIN
  4. BRING mixture to a boil, then cool and process in blender
  5. STRAIN and return the strained mixture to heat
  6. ADD 1/4 c WATER and 1 cube MAGGI TOMATO BOUILLION
  7. STIR in 3 1/2 lbs GROUND BEEF
  8. COOK over medium heat until the meat is done
  9. SERVE with LIME JUICE, OREGANO, and CHOPPED ONION on top.
Kinds of chiles
Chiles have different names, depending on whether they are fresh or dried. On the left, the fresh version. On the right, what it’s called after it’s dried. If you are cooking in the USA, this guide will help if the names are translated into English. You can see what they look like.
Posted in SAUCES AND DIPS

Homemade Mayonnaise

  1. Drop 1 WHOLE EGG AT ROOM TEMPERATURE into the blender or the blending cup of a hand blender.
  2. Add a DASH OF CAYENNE PEPPER (optional), 1/2 t DRY MUSTARD, a PINCH OF SALT, 2 T LEMON JUICE (or 1 T VINEGAR, and 1 T water).
  3. Blend at lowest speed.
  4. Slowly drizzle in 1 c OIL as you continue to blend. When the mixture thickens, mayonnaise is ready.
Posted in BREAD, BREAKFAST AND BRUNCH

Zucchini-Pineapple Bread / Pan de Calabacita y Piña

  1. Whisk together 1-1/2 c all-purpose flour, 1/2 t salt, 3/4 t baking soda, and 3/4 t baking powder
  2. Combine 2 eggs, 3/4 c white sugar, 1 t vanilla, 1/2 c vegetable oil, and 3/4 t cinnamon
  3. Stir in 1/2 c crushed pineapple, drained and 1 cup grated zucchini
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
  1. Mezcla 1-1/2 tazas harina, 1/2 cdta sal, 3/4 cdta bicarbonato, y 3/4 cdta polvo para hornear
  2. Combina 2 huevos, 3/4 taza azucar, 1 cdta vainilla, 1/2 taza aceite, y 3/4 cdta canela
  3. Agrega 1/2 taza piña triturada y drenada y 1 taza de calabacita rallada
  4. Hornea a 175 grados C durante 1 hora.

Posted in BREAD

Homemade Bolillos / Bolillos Caseros

200º C BAKING SHEET 30 MINUTES

Bolillo, a simple kind of French bread, is featured in sandwiches, molletes, tortas, and lonches.

  1. COMBINE 7 gms of DRY YEAST with 1 t SUGAR. Add 1 c LUKEWARM WATER, mix well and let set until double in volume.
  2. MIX 2 1/2 c FLOUR with 1 t SALT,  make a well in the center and add the yeast preparation.
  3. KNEAD until smooth
  4. BEAT AND KNEAD the dough on the table until it can be stretched very thin without tearing.
  5. PLACE the dough in a glass bowl, cover, and let rise until it is double in volume.
  6. DIVIDE the dough into medium-sized balls and shape each oe into the bolillo shape. Press down with the palm of your hand, stretch it a little to the sides and bring the two edges toward the center, then stretch the corners.
  7. COVER AND LET RISE on a baking sheet until double in size.
  8. BAKE at 200°C for 30 minutes or until they are brown on the outside and well-cooked in the middle. 
200º C CHAROLA PARA HORNEAR 30 MINUTOS

El bolillo es un elemento esencial en los sandwiches, molletes, tortas, y lonches.

  1. COMBINA 7 gms de LEVADURA SECA con 1 cdta de AZÚCAR en una taza. Agrega 1 taza de AGUA TIBIA, mezcla y deja reposar hasta que duplique su volumen.
  2. MEZCLA 2 1/2 tazas de HARINA con 1 cdta de SAL,  haz un hueco al centro y añade la preparación de levadura.
  3. AMASA hasta obtener una masa homogénea.
  4. DESARROLLA el gluten de la masa, amasándola y golpeándola ligeramente contra la mesa, haz esto hasta que, al estirar la masa muy delgada no se rompa.
  5. COLOCA la masa en un tazón de vidrio, cúbrela y déjala reposar en un lugar tibio hasta que duplique su volumen.
  6. PORCIONA la masa en bolitas medianas y dale forma de bolillo a cada una. Para esto, aplana las bolitas con la palma de la mano, estíralas un poco a los lados y lleva dos lados contrarios al centro, estira las esquinas para que queden más alargadas.
  7. REPOSA los bolillos sobre una charola para horno, tápalos y vuelve a fermentar hasta que aumenten su volumen.
  8. HORNEA a 200°C por 30 minutos o hasta que estén dorados por afuera y cocidos por dentro. 

Posted in EASY, HEALTHY FOODS, VEGETARIAN

Chickpeas / Garbanzos


BOIL THEN SIMMER            SMALL POT         20-40 MINUTES
  1. SOAK 1 c DRIED CHICKPEAS overnight or at least 8 hours
  2. DRAIN and rinse, then cover with 2 inches of water
  3. ADD 2 CLOVES CRUSHED GARLIC, 2 BAY LEAVES, and 1/2 – 1 T SALT
  4. BRING to a boil, then lower heat and simmer for 20-40 minutes, depending on how firm you want them 
HERVIR, LUEGO A FUEGO LENTO CAZUELA CHICA 20-40 MINUTOS
  1. REMOJE 1 taza de GARBANZOS SECOS cuando menos 8 horas
  2. DRENE, enjuagar, y cubra con 2 pulgadas de agua
  3. AGREGUE 2 DIENTES DE AJO MOLIDOS, 2 HOJAS DE LAUREL, y 1/2 – 1 T SAL
  4. HIERVA, baje el fuego, y cocine a fuego lento durante 20-40 minutes, dependiendo de la firmeza que le guste.



Posted in COOKIES

Three Kinds of Chocolate Chip Cookies

350° / 810 MINUTES / COOKIE SHEET

  1. WHISK together 1 1/8 c FLOUR and 1/4 t BAKING SODA
  2. CREAM together…

LIGHT AND CAKE-LIKE: 1/2 c + 1 T softened BUTTER, 1/8 c BROWN SUGAR, 3/8 c GRANULATED SUGAR

SOFT AND CHEWY: 1/2 c softened BUTTER, 1/2 c BROWN SUGAR, 1/4 c GRANULATED SUGAR

THIN AND CRISP: 1/2 c + 2 T softened BUTTER, 3/8 c BROWN SUGAR, 3/4 c GRANULATED SUGAR

3. ADD 1 LARGE EGG, 1 t VANILLA and 1/4 t SALT

4. BEAT on medium speed about 1 minute.

4. STIR IN the flour mixture just until we’ll mixed.

5. FOLD IN 3/4 c SEMI-SWEET CHOCOLATE CHIPS. Distribute evenly through the dough.

6. DROP by spoonfuls onto parchment-lined cookie sheet.

7. BAKE at 350° 810 MINUTES. Edges should be brown, but the center will be soft. Approximately 2 dozen cookies.

Posted in CANDY

Christmas Date Loaf

Mama ushered in the holiday season by recruiting anyone whose hands were not otherwise occupied to shell pecans. The biggest and prettiest ones were set aside for her Christmas specialties: divinity, marshmallow cream fudge, and date loaf.

She would fuss and sweat in the kitchen for days, sometimes discarding whole batches that didn’t meet her high holiday standards. These imperfect batches were happily devoured by less-demanding family members like me. Perfect specimens were off-limits to the family. They were wrapped in cellophane and arranged artfully in beautifully decorated cigar boxes with store-bought peppermint sticks and ribbon candy. These boxes were gifts for special people: neighbors, teachers, employers, merchants, the pastor, and the church secretary. Mama would put the rolled-up cloths on the window sill because the weather was cold and refrigerator space was scarce after Thanksgiving and before Christmas.

MEDIUM HEAT / 20 MINUTES / SAUCEPAN / CHEESECLOTH
  1. STIR together in a saucepan 2 c SUGAR, 1 c MILK, and 1/4 c BUTTER
  2. COOK over medium heat about 20 minutes. Do not stir after it begins to boil. A small amount of the mixture dropped into cold water will form a hard ball when the cooking is done.
  3. REMOVE the mixture from the heat and stir in 1 c CHOPPED DATES, 1 c CHOPPED PECANS, and 1 t VANILLA.
  4. POUR the candy mixture into the center of a piece of moistened gauze; roll the cloth around the candy to form a log
  5. REFRIGERATE 8 hours; remove the cloth, and the candy is ready to be sliced and packaged (or devoured)
Posted in BREAD

Cousin Willie’s Rolls

Willie McGuire Ferguson was my dad’s first cousin. Her father was my grandmother Ocie’s brother John. She was the mother of six children, including triplets, Nina, Tina, and Bill.

“My family doesn’t think we can get together for a meal without rolls and cinnamon rolls. My friends have also come to expect them when we have covered dish dinners.” ~ Eighty Years Way Back When, Autobiography by Willie Ferguson, 1993, p. 48

OVEN 350° F / 177° C / 25 MINUTES / BAKING SHEET
  1. MIX together 2 c FLOUR, 1/3 c SUGAR, 1 pkg DRY YEAST, 2 c WATER.
  2. Let set about 30 minutes, until full of bubbles. 
  3. ADD 1 stick melted BUTTER and 2 t SALT. ADD 5 c FLOUR gradually. Stir in 1/2 c at a time. When you can no longer mix with a spoon, use your hands to mix in the rest of the flour.
  4. GREASE clean bowl with oil or oleo. Add dough then flip to other side so that both sides are greased. Set aside to double in size.
  5. KNEAD ten minutes.
DINNER ROLLS

PUNCH out one dozen rolls. Place in greased pan turn over so top and bottom will be greased. Let stand until double in size. COOK in 350 degree oven for 25 minutes or until lightly browned on top.

CINNAMON ROLLS
  1. ROLL OUT very thin on lightly floured surface.
  2. SPREAD with melted butter or oleo (1 1/2 sticks). Be generous with sugar and cinnamon.
  3. ROLL UP like a jelly roll and CUT in 1/2 in. slices. 
  4. PLACE on buttered cookie sheet and pat down to cover sheet.
  5. LET STAND until double in size. 
  6. COOK in 350 degree oven for 25 minutes.
Posted in EASY

Boiled Eggs / Deviled Eggs

Boiled eggs may seem like a no-brainer, but sometimes they just don’t come out like you hoped. Placing eggs in already-boiling water is the secret for cooking them the way you want them. Small amounts of time can make a difference in how eggs turn out. There may be variations because of the temperature of the eggs when you put them in the water, the size and quality of the eggs, the number of eggs you boil at the same time, whether you use gas or electricity, the altitude. Experiment with a half-minute more or less until you get the consistency that you want. The times in the recipe are approximate for 6 EGGS. They have worked for me at sea level, using ordinary medium-sized supermarket eggs and a gas range.

  1. Put enough water to cover the eggs in a pan on the stove at medium-to-high heat. Add about 1 T of vinegar (optional) to make the eggs easier to peel.
  2. When the water reaches a full rolling boil, submerge the eggs carefully. (I use a ladle or large spoon to move the eggs into the water. Once in awhile, one will break anyway.)
  3. Cover the pan and boil the eggs as follows: 
    1. 2 MINUTES for SOFT-BOILED EGGS
    2. 5 MINUTES for HARD-BOILED EGGS
  4. Remove the pan from the heat and leave the eggs in the hot water for approximately the same number of minutes that you cooked them.
  5. Cool at room temperature.

DEVILED EGGS

Prepare 6  hardboiled eggsrefrigerate overnight, peel, and slice in half lengthwise. Carefully remove yolks. Mash yolks with 2 T mayonnaise, 1 1/2 T sweet pickle relish, 1 t mustard, 1/8 t salt, dash of pepper. Spoon mixture into egg whites. Sprinkle with paprika.