Monday, August 15, 2011

Homemade Pop Tarts

I got this awesome (not) going back to school idea HERE.  I thought it was too cool to keep to myself.  Sorry no picture, just imagine a pop tart, or more like a toaster strudel.  Yum!
  • Easy Pie Crust
  • 2 cups all-purpose flour
  • ½ cup vegetable oil
  • 1/3 cup milk ( 1 T. dry non-instant powdered milk or 2 T. instant milk + 1/3 cup water)
  • ½ tsp. salt
  • Filling:
  • Use anything you would normally find in a Pop Tart. Jams and jellys are great for fruit filling. I also love honey and chopped nuts inside.

Mix flour, salt, and dry milk powder together. Add oil and mix until mixture is crumble, then add water (or fresh milk if that is what you are using). Stir until mixture forms a ball of dough. Roll dough between two sheets of parchment paper to form a rectangle.

Cut dough into rectangles 6 inches wide by 5 inches high. Place filling on one half of the dough leaving ½ inch around sides. Fold over and pinch sides together with a fork to close.

Place on baking sheet lined with parchment paper and bake at 350 for 15-20 minutes or until golden brown.

Tuesday, June 7, 2011

English Muffins

3-3 1/2 cups bread flour
2 Tbsp powdered milk
1 Tbsp sugar
2 tsp quick rising yeast
1/2 tsp baking soda
1 1/4 cups hot water (120-130)

1. Combine 1 1/2 cups flour, milk, sugar, yeast and baking soda in a large bowl; mix well.

2. Add hot water to flour mixture; mix for about 3 minutes. (easiest with and electric mixer) Then gradually mix in enough remaining flour to form soft dough. 

3. Knead dough for 6-8 minutes.  Now you can either form the dough into a loaf, and place it in a greased bread pan, or roll it out and cut it into round muffins and place on greased cookie sheet.  

4. Cover and let rise in a warm place until about double in size. (40 min)

5. Preheat oven  to 375.  Bake loaf until golden and sounds hollow when tapped, 25-30 min.  Bake muffins about half the time, checking them for color. 

Friday, June 3, 2011

Pistachio Pie

This is one of Joel's favorite desserts from when he was growing up.  His mom would make it for him, and he still raves about it to this day.
55 Ritz crackers, crushed
1 1/2 to 1 3/4 sticks margarine, melted
2 small boxes instant pistachio pudding (must be instant)
1 1/2 cup milk
1 qt. softened vanilla ice cream
8 oz. Cool Whip
Hershey bar, grated

Mix crushed Ritz crackers and melted margarine in 13 X 9 inch pan.  Press to form crust.  Bake 10 minutes and cool.  Mix pudding, milk and ice cream and spread on crust.  Freeze 2 hours and top with Cool Whip and grated chocolate bar.  Serve frozen or let stand 10 minutes.

Recipe by Judy Rownak

Thursday, June 2, 2011

Grilled Shrimp with Cilantro

Time: 20 minutes
4 servings
2 lb shrimp, peeled or unpeeled
Olive oil or butter

Cilantro Salsa

1 c chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 Tbsp peeled and roughly chopped ginger
1 habanero or jalapeƱo pepper, stemmed, seeded, and roughly chopped, or dried red-pepper flakes to taste
1/4 c extra-virgin olive oil, (or corn or canola oil)
Fresh lime juice, salt, and pepper to taste

Grilling instructions
  Make the Cilantro Salsa. Start a charcoal or gas fire    (don't make it too hot), and position the grill rack at least 4 inches from the heat source.  This can also be done in the oven on a grill pan. 
Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.
Stove top instructions (this is what I did)
1. Heat olive oil or butter (1/4 - 1/2 cup) in a pan, add lots of garlic (2 Tbsp) and cilantro (2 tsp). Cook until pink, or heated through if you are using frozen shrimp like I did. ;)

Salsa instructions
1.  Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.
Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. Makes about 1 cup

Recipe posted by Emily from