Saturday, October 30, 2010

Weekend Roti

Weekend Roti

(Courtesy of Bal Arneson at

Prep: 17 min; Cook: 20 min
6 Servings


1 C grated cauliflower

1/4 C chopped fresh cilantro leaves
2 T grated fresh ginger
1 small green chile, minced
1 T ground coriander
1 t salt
1 recipe Roti dough, recipe follows
Roti Dough
2 C whole wheat flour
3/4 C to 1 C water


1. Put the cauliflower, cilantro, ginger, chile, coriander, and salt into a bowl and mix well.

2. To make roti dough:  Combine the flour and water in a bowl and knead until it forms a smooth round ball similar to a stiff pizza dough.

3. Take a golf ball-size piece of roti dough and form it into a round disc. Lightly dust a work surface with flour and roll out the disc with a lightly-floured rolling pin until it is a thin patty (like a tortilla). Sprinkle 2 heaping tablespoonfuls of filling onto the surface of the roti and then roll out a second roti into a thin patty and place it over the filling. Press them together and gently roll it a few times with the rolling pin.

4. Place a large nonstick skillet over medium heat and gently put the roti into it. Cook for a few minutes on the first side, until small bubbly spots appear and then flip it and cook the second side. Remove and keep warm and continue this process until all the rotis are done.

Thursday, October 14, 2010

Speedy Little Devils

I was looking around the house a week or so ago and wanted to make something.  There wasn't much  to work with but I found some Peanut Butter & Marshmallow Cream and wondered what I could do with these two ingredients.  So I went over to (Formerly, I liked the former name better!) and used their "Recipe Shifter" to find out what recipes would come up with the two ingredients.  Check that out by the way it is a nice little tool.  Anyway, as I searched though I came across this and though I didn't have the exact ingredients it still turned out quite nicely.

Speedy Little Devils

(Not my version, pics below of mine)


1 Box devil's food cake mix
1/2 C melted butter
1/2 C creamy peanut butter
7 Ounces marshmallow cream


1. Combine melted butter and dry cake mix.

2. Reserve 1 1/2 cups of this topping for top crust.

3. Put remaining crumb mixture into an un-greased 9x13 cake pan.

4. Top that layer with the combined peanut butter and marshmallow cream and spread evenly.  I uses my hands and needed to oil my hands up good.

5. Crumble remaining mixture over that and gently press into filling.

6. Bake 20 minutes at 350F

7. Cool

Prep Time: 10 minutes

My Notes:

Well like I mentioned above I had the 2 main ingredients but not everything so this is all that my version had.

1 Box yellow cake mix
1/2 C melted butter
1/2 C creamy peanut butter
7 Ounces marshmallow cream
Some vanilla pudding powder
Some coco powder
Chocolate chips

OK so didn't have any Devils Food Cake, but I had the Yellow Cake Mix and thought why not make it albino-ish version.  I added some Vanilla Pudding Powder to the topping (because I forgot to put it in at the start).  Then the albino theme left quickly when I decided to just revert the colors thats where the Coco Powder comes in.  After mixing the Peanut Butter and Marshmallow Cream I added some Coco Powder a little at a time maybe half a teaspoon total. After Step 4 above i pushed in some Chocolate Chips, enough to make a nice cover layer over the marshmallow concoction.

My Version:

( I almost forgot to take a picture good thing i did in time, or maybe not 
camera broke so only can use my phone)

(You can see a bit of the Marshmallow mixture mixture hitting the side)
(If you add the Coco, as I did, it wont make it brown until it is cooked )

(I forgot to take a picture before i added the topping but this is it before it went in)

Friday, October 23, 2009

Apple Wrapper Pie

Apple Wrapper Pie

Prep: 40 min; Bake: 35 min; Cool: 1 hr
8 Servings

Pastry for One-Crust Pie or Buttermilk Pastry
2/3 cup packed brown sugar
1/3 cup all-purpose flour
4 cups thinly sliced peeled tart apples (4 medium)
1 Tablespoon butter or stick margarine
Gradnulated sugar, if ya like


1. Heat oven to 425. Make pastry as directed---exept roll pastry into 13-inch circle. Place on large ungreased cookie sheet. Cover with plastic wrap to keep it moist while making filing.

2. Mix brown sugar and flour in large bowl. Stir in apples. Mound apple mixture on center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples. Sprinkle pastry with sugar.

3. Bake 30 to 35 minutes or until crust is light golden brown. To prevent execessive browning, cover center of pie with 5-inch square of aluminum foil during last 10 to 15 minutes of baking. Cool on cookie sheet on wire rack 1 hour, or serve warm if ya like.

Nutrition Facts:
1 Serving: Calories 285 (Calories from Fat 110); Fat 12g (Saturated 4g); Cholesterol 5mg; Sodium 165mg; Carbohydrate 42g (Dietary Fiber 1g); Protein 3g % Daily Value: Vitamin a 0%; Vitamin c 2%; Calcium 2%; Iron 8% Diet Exchanges; 1 Starch, 2 Fruit, 2 Fat

Thursday, October 22, 2009

Lemon-Poppy Seed Pound Cake

Lemon-Poppy Seed Pound Cake

Prep: 20 min; Bake: 1hr 20 min; Cool 2 hr 20 min
24 Servings

2 1/2 cups sugar
1 cup butter or stick margarine, softened*
1 teaspoon lemon extract
5 large eggs
3 cups all-purpose flour**
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk or evaporated milk
1 Tablespoon grated lemon peel
1/4 cup poppy seeds
Powdered sugar, if ya want

*Spreads with at least 65% vegetable oil can be used.
**Do not use self-rising flour.


1. Heat oven to 350. Grease bottom and side of angel food cake pan (tube pan), 10 x 4 inches, 12-cup bundt cake pan or 2 loaf pans, 9 x 5 x 3inches, with shortening; lightly flour.

2. Beat sugar, butter,lemon extract and eggs in large bowl with electric mixer on low speed 30 seconds,scraping bowl constantly, Beat on high speed 5 minuted, scraping bowl occasionally. Mix flour, baking powder and salt. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Fold in grated lemon peel and poppy seeds. Pour into pan(s).

3. Bake angel food or bundt cake pan 1 hour 10 minutes to 1 hour 20 minutes, for loaf pans 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pans(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar. Enjoy!!!

Nutrition Facts:
1 Serving; Calories 225 (Calories from Fat 80); Fat 9g (Saturated 5g); Cholesterol 65mg; Sodium 115mg; Carbohydrate 33g (Dietary Fiber 0g); Protein 3g % Daily Value: Vitamin A 8%; Vitamin C0%; Calcium 2%; Iron 4% Diet Exchanges: 1 Starch, 1 Fruit, 2 Fat

Regular Pound Cake:Substitute 1 teaspoon vanilla or almond extract for the lemon extract. Omit the grated lemon peel and poppy seed.

Tuesday, October 20, 2009

Honey-Wheat Bread

Honey-Wheat Bread

I’ve made this several times, it takes some time from start to finish but it’s DELISIOUS!!!

Prep: 35 min; Rise; 1 hr 50 min; Bake 45 min
2 loaves, 16 slices each

3 cups whole wheat flour 
1/3 cup honey
¼ cup shortening
1 Tablespoon salt
2 packages regular or quick active dry yeast (4 ½ teaspoon)
2 ¼ cups very warm water (120° 130°)
3 to 4 cups all-purpose* or bread flour
Butter or stick margarine, melted, if desired

*If using self-rising flour, decrease salt to 1 teaspoon.


1. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle.

2. Place dough on lightly floured surface. Knead about 10 minutes of until dough is smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until double. Dough is ready if indentation remains when touched.

3. Grease bottoms and sides of 2 loaf pans, 8 ½ x 2 ½ or 9 x 5 x 3 inches, with shortening.

4. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18 x 9-inch rectangle on lightly floured surface. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to fold end under loaf. (See How to Shape Traditional Yeast Bread Loaves, I love pictures***) Place seam side down in pan brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until doubled.

5. Move oven rack to low position so that tops of pans will be in center of oven. (I don’t think that I’ve ever don that) Heat oven to 375°.

6. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter; cool.

*** Will add when I get the chance

Nutrition Facts:
1 Slice: Calories 100 (Calories from Fat 20); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 220; Carbohydrate 20g (Dietary Fiber 2g); Protein 3g % Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 6% Diet Exchanges; 1 ½ Starch

Sunflower-Herb Whole Wheat Bread: Add 1 tablespoon dried basil leaves and 2 teaspoons dried thyme leaves with the salt. Stir in 1 cup unsalted sunflower nuts with the all-purpose flour.(Never tied this one but is sounds good.)

Chocolate Chip Cookies (& variants)

Chocolate Chip Cookies


¾ cup granulated sugar
¾ cup packed brown sugar
1 cup butter or stick margarine, softened*
1 teaspoon vanilla
1 large egg
2 ¼ cups all-purpose flour**
1 teaspoon baking soda
½ teaspoon salt
1 cup coarsely chopped nuts
1 bag (12 ounces) semisweet chocolate chips (2 cups)

* Spreads with at least 65% vegetable oil can be used
** If using self-rising flour, omit baking soda and salt.
Lighter chocolate Chip Cookies: For 4 grams of fat and 90 calories per serving, decrease butter ¾ cup and omit nuts. Substitute 1 cup miniature chocolate chips for the 12-ounce bag of chocolate chips


1. Heat oven to 375°

2. Beat sugars, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Sift in flour, baking soda and salt (dough can be stiff).

3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until light brown (centers will be sort). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts:
1 Cookie: Calories 135 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 5mg; Carbohydrate 16g (Dietary Fiber 1g); Protein 1g % Daily Value: Vitamin A 4%; Vitamin C 0% Calcium 2%; Iron 0% Diet Exchanges: 1 Starch, 1 Fat.


Cinnamon and Nutmeg Chocolate Chip Cookies: With the flour mixture add ½ teaspoon Cinnamon and ½ teaspoon Nutmeg. You will also want to double or triple the vanilla. Where I got this one they had the Cinnamon doubled but I found this to be a delicious combination. I think I tripled or more the vanilla as well. And i thought that the 2 cups of chocolate chips was maybe too maybe try using 1 cup or 1 1/2 cup of the chips.

Candy Cookies: Substitute 2 cups candy-coated chocolate candies for the chocolate chips.

Chocolate Chip Cookie Bars: Press dough in ungreased rectangular pan, 13 x 9 x 2 inches. Bake 15 to 20 minutes or until golden brown. Cool in pan on wire rack. 48 bars.

Jumbo Chocolate Chip Cookies: Drop by ¼ cup full that would be about right. 3 inches about on ungreased cookie sheet. Bake 12 to 15 minutes. Cool a minute or two. 1 ½ dozen cookies.

BBQ Chicken Pizza

Barbeque Chicken Pizza 

(Took this picture w/ my phone while it was still cooking in oven)

Nearly 4 years ago someone made a barbeque chicken pizza, and well I still think it was the best thing that I have ever eaten and have wanted more ever sense. A main problem is that I have no clue who it was that made it ? So I finely got around to making one of my own. And I have to say it was mighty good if I do say so my self. One problem is that I didn’t like the barbeque sauce that we had so I improvised, as in I started dumping stuff into the sauce pan.

I’ll just list what all I put in it and you can take from it what you will.

(Using your favorite barbeque sauce should do just fine)

Honey Hickory Smoke Barbeque Sauce
Hickory Smoke Barbeque Sauce
Minced Garlic (I probably put 4 cloves worth)
Garlic powder
Onion powder
Cayenne Pepper based hot sauce (almost used a Habenero sauce)
Dried onion pieces things
1 or 2 or 3 or however many you want cups of cooked chopped chicken.
    Chopped, Cubed, Shredded or however you like it mine was mostly a sort of combination
     I used chicken pulled off about 2 cooked chicken breast bones.
Other favorite toppings, if desired

I think that’s all about it ….


1. Make the dough for the Pizza Crust; let rest for 30 minutes. And partially bake as directed for the desired crust.

2. Stick Barbeque Sauce & or its ingredients in a sauce pan and heat it up.

3. Cover the partially baked Pizza Crust with some of the barbeque sauce.

4. Place chicken in reaming sauce and let is simmer for a few minutes or marinade it in it for a while.

5. Spread evenly onto Pizza Crust. Add any favorite toppings and cheese.

6. Bake thin-crust pizzas at 425 for 8 to 10 minutes. Thick-crust pizzas at 375 about 30 minutes, or until cheese is melted.

Yum Yum!!!

I wrote this late at night sorry for any sloppy-ness.