1/3 c. sugar
1/3 c. white vinegar
3/4 c. oil
3/4 tsp. garlic salt
3/4 tsp. onion powder
1/2 tsp. prepared mustard
Shake well!
Sunday, September 23, 2012
Sunday, September 16, 2012
Crispy Dutch Oven Cobbler
1 cup sifted flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
4 cups fresh fruit (peaches, apples, berries, etc.)
Melt 1/2 cup of butter in dutch oven. Mix flour, sugar, baking powder, salt and milk and pour into oven. Spread with fruit and bake 40 minutes or until top is brown and crisp.
1 cup sugar
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
4 cups fresh fruit (peaches, apples, berries, etc.)
Melt 1/2 cup of butter in dutch oven. Mix flour, sugar, baking powder, salt and milk and pour into oven. Spread with fruit and bake 40 minutes or until top is brown and crisp.
Dutch Oven Trail Biscuits
3 cups finely sifted flour
1 tsp salt
3 tsp baking powder
1 cup heavy cream, whipped
1/4 tsp cream of tartar
Mix all dry ingredients together and fold into whipped cream. Pat out lightly in a 12" greased dutch oven. Cut into squares and cover. Bake at 450 degrees until lightly browned (about 12 minutes).
1 tsp salt
3 tsp baking powder
1 cup heavy cream, whipped
1/4 tsp cream of tartar
Mix all dry ingredients together and fold into whipped cream. Pat out lightly in a 12" greased dutch oven. Cut into squares and cover. Bake at 450 degrees until lightly browned (about 12 minutes).
Easy Dutch Oven Cinnamon Rolls
2 loaves frozen bread dough, thawed
1/4 cup butter
1 cup cream or milk
1/2 cup brown sugar
1 cup chopped nuts
1/4 tsp nutmeg
cinnamon and sugar
raisins (optional)
1/2 cup powdered sugar with a little milk for icing
Roll out bread dough to a rectangle on floured board. Spread with butter and sprinkle with cinnamon and sugar. Add raisins if desired. Roll up lengthwise and cut into 1" slices. Grease bottom of dutch oven, and pour in cream. Sprinkle brown sugar, nuts, and nutmeg into the cream. Arrnage the rolls in bottom of pot. Allow to raise until doubled in size. (About 1 hour) Cover and bake for 35 minutes. Mix 1/2 cup powdered sugar with milk and dribble over rolls. Serve warm.
1/4 cup butter
1 cup cream or milk
1/2 cup brown sugar
1 cup chopped nuts
1/4 tsp nutmeg
cinnamon and sugar
raisins (optional)
1/2 cup powdered sugar with a little milk for icing
Roll out bread dough to a rectangle on floured board. Spread with butter and sprinkle with cinnamon and sugar. Add raisins if desired. Roll up lengthwise and cut into 1" slices. Grease bottom of dutch oven, and pour in cream. Sprinkle brown sugar, nuts, and nutmeg into the cream. Arrnage the rolls in bottom of pot. Allow to raise until doubled in size. (About 1 hour) Cover and bake for 35 minutes. Mix 1/2 cup powdered sugar with milk and dribble over rolls. Serve warm.
Dutch Oven Hearty Beef Pie
Crust:
2 1/4 cups flour
3/4 cup yellow corn meal
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
2 eggs
3-4 Tbsp water
Filling:
1 1/2 pounds stew meat
1/2 pound bacon
1 onion, diced
1/2 pound carrots, sliced
1 pound peas
5 medium potatoes
3 stalks celery
2 cubes beef bullion
1 cup water
1/3 cup soy sauce
2 Tbsp worcestershire sauce
2-3 dashes Tabasco sauce
cornstarch to thicken
Mix flour, cornmeal and salt together. Cut in butter. Beat eggs with 3 Tbsp water. Stir into flour mixture until dough holds together. Shape about 2/3 mixture into flattened ball, wrap and refrigerate 30 minutes. Do the same with the other 1/3 of dough.
For filling fry bacon, add meat and onions and brown well. Add remaining ingredients except cornstarch. Simmer until vegetables are tender. Thicken with corn starch.
When dough is ready pat the larger ball into the dutch oven covering the bottom and coming up the sides of the dutch oven. Cover with filling. Add top crust, making several vent holes. Pinch sides together and brush with egg. Bake pie until crust is golden brown, 35-40 minutes.
2 1/4 cups flour
3/4 cup yellow corn meal
1/2 tsp salt
3/4 cup cold butter, cut into small pieces
2 eggs
3-4 Tbsp water
Filling:
1 1/2 pounds stew meat
1/2 pound bacon
1 onion, diced
1/2 pound carrots, sliced
1 pound peas
5 medium potatoes
3 stalks celery
2 cubes beef bullion
1 cup water
1/3 cup soy sauce
2 Tbsp worcestershire sauce
2-3 dashes Tabasco sauce
cornstarch to thicken
Mix flour, cornmeal and salt together. Cut in butter. Beat eggs with 3 Tbsp water. Stir into flour mixture until dough holds together. Shape about 2/3 mixture into flattened ball, wrap and refrigerate 30 minutes. Do the same with the other 1/3 of dough.
For filling fry bacon, add meat and onions and brown well. Add remaining ingredients except cornstarch. Simmer until vegetables are tender. Thicken with corn starch.
When dough is ready pat the larger ball into the dutch oven covering the bottom and coming up the sides of the dutch oven. Cover with filling. Add top crust, making several vent holes. Pinch sides together and brush with egg. Bake pie until crust is golden brown, 35-40 minutes.
Dutch Oven Bacon Potatoes
1 pound bacon, cut into small pieces
12 potatoes, peeled and sliced
3 onions, sliced
1/2 cup water
salt and pepper
Fry bacon until crisp in dutch oven. Add potatoes and onions and stir to coat with bacon grease. pour in water. Salt and pepper to taste and bake for 45 minutes.
12 potatoes, peeled and sliced
3 onions, sliced
1/2 cup water
salt and pepper
Fry bacon until crisp in dutch oven. Add potatoes and onions and stir to coat with bacon grease. pour in water. Salt and pepper to taste and bake for 45 minutes.
Dutch Oven Chicken
1 whole roasting chicken
1 can cream of chicken soup
1 can cream of celery soup
4-5 potatoes, peeled and cubed
3-4 carrots, peeled and cut in 1" lengths
3 stalks of celery, sliced
Put chicken and vegetables in dutch oven. Mix soups and pour over. Cover and bake one ohour or until chicken is tender.
1 can cream of chicken soup
1 can cream of celery soup
4-5 potatoes, peeled and cubed
3-4 carrots, peeled and cut in 1" lengths
3 stalks of celery, sliced
Put chicken and vegetables in dutch oven. Mix soups and pour over. Cover and bake one ohour or until chicken is tender.
Dutch Oven Pot Roast
4-5 pound chuck roast
2 Tbsp oil
1 can cream of mushroom soup
1 can beef consomme
1 envelope onion soup mix
1 onion, sliced
8-10 medium potatoes, peeled and quartered
6-7 medium carrots, peeled and cut in 2" lengths
salt and pepper
Heat oil in dutch oven, brown roast on all sides in hot oil. Salt and pepper to taste. Mix soups and pour over meat. Cover and bake 1 hour, add vegetables and bake about 1 more hour or until meat and vegetables are tender. Serve with horse radish sauce.
2 Tbsp oil
1 can cream of mushroom soup
1 can beef consomme
1 envelope onion soup mix
1 onion, sliced
8-10 medium potatoes, peeled and quartered
6-7 medium carrots, peeled and cut in 2" lengths
salt and pepper
Heat oil in dutch oven, brown roast on all sides in hot oil. Salt and pepper to taste. Mix soups and pour over meat. Cover and bake 1 hour, add vegetables and bake about 1 more hour or until meat and vegetables are tender. Serve with horse radish sauce.
Dutch Oven Pad Thai
1.5 packages of rice noodles - 3 mm or 5 mm (Winco is the only place I
have found them, but I only checked 4 stores) soaked in hot water
1 onion, chopped
1-2 green peppers, chopped
1.5 - 2 lbs chicken, cooked and chopped
1.5 - 2 cans coconut milk (1 can is not enough, 2 is a little too much)
1 lb unsalted peanuts, chopped
1 jar hoissen sauce
1/2 lb Bean sprouts (optional, but I like them)
About 1/2 cup chopped cilantro
Heat Dutch oven. You will want to use a liner, because the rice noodles really stick! Sauté onions and peppers in a couple tablespoons of vegetable oil. Add chicken, coconut milk, softened rice noodles, hoissen sauce and bean sprouts. Simmer for 30 minutes. Add chopped peanuts and cilantro, stir and serve.
1 onion, chopped
1-2 green peppers, chopped
1.5 - 2 lbs chicken, cooked and chopped
1.5 - 2 cans coconut milk (1 can is not enough, 2 is a little too much)
1 lb unsalted peanuts, chopped
1 jar hoissen sauce
1/2 lb Bean sprouts (optional, but I like them)
About 1/2 cup chopped cilantro
Heat Dutch oven. You will want to use a liner, because the rice noodles really stick! Sauté onions and peppers in a couple tablespoons of vegetable oil. Add chicken, coconut milk, softened rice noodles, hoissen sauce and bean sprouts. Simmer for 30 minutes. Add chopped peanuts and cilantro, stir and serve.
Monday, September 10, 2012
Mom's Zucchini Bread
This recipe was located by Sara L. on allrecipes.com contributed by v monte. PERSONAL NOTE FROM SARA: The best zucchini bread! So simple, yet so yummy!
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teapoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teapoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Directions
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Monday, September 3, 2012
Scripture Cookies
Beat together:
3/4 cup Psalms 55:21 (first ingredient
mentioned)....................
1/3 cup 2 Nephi 26:25 (first
ingredient)...................
1 1/2 cup Jeremiah 6:20 (comes from this
plant)...................... sugar
2 Isaiah
10:14.........................
2 cups I Kings
4:22..........................
1 teaspoon Song of Solomon 4:14 (the one in your
cupboard).. cinnamon
1 teaspoon D&C
101:39........................
1/2 teaspoon I Corinthians 4:6 (makes it puff
up)..................... baking soda
3 cups D&C 89:17 (horse
food).........................
1 cup I Samuel 30:12 (second
item).........................
Drop by spoonfuls onto greased cookie sheet. Bake at 350
degrees for 12-15 minutes, BUT not before reading: History of Joseph Smith 1:37
and D&C 133:11.
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