Delicious Crepes

I made these crepes for supper on a Thursday and again for brunch on Saturday at Todd's request....they were that good! The original recipe is from Allrecipes.com and my only alteration after a taste test was to add about a tablespoon of sugar to the batter. Also, I made the recipe as is the first time and doubled it with no problem when the kids were here on Saturday. Finally, I used soymilk instead of the regular milk because it was what I had and it worked perfectly. Happy flipping!

Basic Crepes (http://allrecipes.com/recipe/basic-crepes/detail.aspx)

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Nutritional Information

Amount Per Serving Calories: 216 | Total Fat: 9.2g | Cholesterol: 123mg

One last tip: melt the butter in your pan and it is pre-greased for your first batch! My little nonstick skillet actually does great without any additional oiling.

Low Fat, Low Cal CAKE with DIET POP

Recipe: Mix one cake mix with one, 12 oz can diet pop and bake as directed on the box. The flavor combinations are as wide and varied as your imagination! I have made one of these cakes per week for the last four weeks and have had success every time:

1. Week 1: Devils Food Cake Mix (cheapest avail) and Diet Coke, 9x12 pan DELISH!!!!! Very "fudgy"
2. Week 2: Yellow Cake Mix and Diet Root Beer, 9x13" pan Weird color, but tasty
3. Week 3: Double Chocolate Cake Mix (with choc chips) and Diet Coke, 8" round pans. I tried putting marshmallow cream in the middle of the layers and frosting the outside with a can of fudge frosting. However, the marshmallow cream was absorbed by the cake within a day and the frosting made a mess of the cake as it is too tender to frost. It tasted great, but wasn't very pretty.
4. Week 4: Butter Recipe Cake Mix and Diet Red Pop (strawberry), 9x13" pan. Pretty, pink, and pallettable. Well, more than just pallettable-it was yummy.

Try your own combination today! Next on my list is white or lemon cake with orange pop.

Broccoli Cheese Soup

I made my Mama's Broccoli Cheese Soup today and it did not disappoint. Here is the recipe:

Saute one chopped onion in a soup pot with some olive oil. Add one quart chicken stock (I use homemade when I have it). To this, add two thawed packages of frozen chopped broccoli (10 oz each). Refill the quart chicken stock container with milk (your choice - I've used skim all the way through fat-free half and half with the expected results). Add the milk to the broccoli and stock mixture and bring it to a boil. Throw in some fine egg noodles, or, if you're cheap like me, about half a pound of broken up angel hair pasta (costs about a third of what the noodles do at my Kroger). Boil these till tender-about three minutes. Finally, add about one pound of cubed Velveeta cheese and stir over med-low heat until it is melted. Turn off the fire and allow the soup to rest for about 20 minutes before stirring again and serving.

French Bread

I also took a stab at French baguettes yesterday with beautiful results. Mark Bitterman's "How to Cook Everything" is my source for this recipe (and for the ravioli dough and filling I spent the evening on yesterday).

Winning White Bread

I have been on a quest since the new year (2012) to make homemade bread for my family simply so I know what is going into their bodies. Experiments included 100% whole wheat, white and wheat blends, food processor and kitchen aid methods, boules, loaves, and more. Here is the winning white bread recipe. I will be making another loaf again today as the one I baked yesterday is half gone already! I'm also going to try making the dough ahead and freezing for future use. I will keep you posted.

Craig's White Bread makes 1 loaf Ingredients: 1 cup + 2 tbsp warm water (105°-115°) 1 tsp sugar 2¼ tsp or 1 packet yeast 1 tbsp olive oil 1 tsp salt 3½ cup all-purpose flour

Directions:

1. Warm the bowl of your KitchenAid mixer under the kitchen faucet while using a thermometer to mix the hot/cold water to the right temperature (105°-115°). In your 2-cup measuring cup combine the 1 cup + 2 tablespoons warm water, 1 teaspoon sugar, and thoroughly dissolve the 2¼ teaspoons yeast in it, set aside.
2. Meanwhile, sift-measure the flour and add to the bowl along with the salt. Mix well with the standard paddle, replace the paddle with the dough hook.
3. Add the 1 tablespoon oil to the yeast mixture, (which should have a 'head' of bubbles on it by now, if not discard and start over) and pour the whole thing into the bowl on top of the flour mixture.
4. Using the dough hook, mix on speed 2 until the dough balls up and cleans the bowl. help it along with a soft spatula if you want. Be patient here, as it will look too dry for the first 5 minutes or so, but will eventually incorporate all the flour and probably need more flour added, so wait at least 5 minutes without adding any liquid.
5. Knead on speed 2 or 3 for 10 minutes or more, adding flour a tablespoon at a time as necessary to keep too much of the dough from sticking on the bottom of the bowl. Take steps to keep the dough wrapped around the dough hook and getting pulled like taffy, rather than balled-up and rolling around in-between the dough hook and the bowl.
6. When finished kneading, remove the dough from the bowl, knead by hand a few turns and form into a ball, place in an oiled bowl (1-2 teaspoons oil in the bottom of a bowl) and turn to coat the ball with oil. cover with a towel and place in a warm place (80°-85°) to rise until size-doubled (45 minutes to 1 hour).
7. When finished rising, dump the dough out of the bowl and knead by hand for 20 turns or so. Form into a loaf, a place in a 9"x5" bread pan. Let rise in a warm place again until it is 1" to 1¼" over the top of the pan (45 minutes to no more than 1 hour) cover loosely with plastic wrap to keep the dough moist. I raise my loaves on top of the stove while it is pre-heating.
8. Bake in a pre-heated 375° oven for 35 minutes.
9. Remove from oven and cool pretty-much completely before cutting (if you can wait!).

I HAVE BEEN COOKING! JUST SLACKING ON THE BLOGGING

I can't believe it's been almost a year since I posted on this blog! I do have lots of pictures and recipes to share, from campfire patty melts to yesterday's bread extravaganza - stay tuned for some yummy posts!

Losing my touch?

Well, Friday I put a hunk of beef in the crockpot in preparation for BBQ Beef Sammies for supper, but when I went to shred it up in the evening, I realized I had it on "warm" instead of "low" all day. :( So we had chef salad and I finished cooking the beef late into the night. THEN, I proceeded to leave it out on the counter all night forgetting to put it in the fridge after cooling. Yesterday, I defrosted chicken and beef to make fajitas, but our tattoo appointment took longer than anticipated so we ended up going to Red Robin for burgers between Todd's and my time under the needle.

What to do for supper today????