Whole Wheat Flour Tortillas

image courtesy 100daysofrealfood.com

2 1/2 cups whole-wheat flour (nicedeli.com)
1/2 cup oil
1 teaspoon salt
1 cup warm water

Directions

1.In large bowl pour in the flour, oil and salt. Mix until crumbly, about 3 to 5 minutes. Scrape the sides as needed.

2. Gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.

3. Take out the dough and divide it into 12 equal sized pieces. I do this by rolling out a log shape that is about 8 – 10 inches long. Then I cut it in the middle. Then I cut each of those pieces in the middle and so on until you have 12 pieces.

4. Roll each piece into a ball and flatten it out on a baking tray or board. Cover with plastic wrap and let rest at room temperature for at least 15 minutes or up to one hour.

5. Heat a skillet or griddle over med-high heat. The pan should be fairly hot before you begin cooking the tortillas.

6. On a lightly floured board or countertop, roll each ball into a 8 to 10 inch circle. Be careful not to use more than a teaspoon or two of flour when rolling out each ball of dough because too much excess flour will burn in the pan. (You can also roll out on wax paper or parchment paper without any flour.)

7. Spray the pan with cooking spray (you can put oil in a spray bottle for easy use) and then carefully transfer each tortilla, one at a time, to the pan and cook until puffy and slightly brown, about 30 to 45 seconds per side. Set aside on a plate to cool slightly. Eat within an hour, refrigerate or freeze.

Courtesy 100daysofrealfood.com

Thanks to Lindsy Pope for sharing! :)

Tangy Turmeric Chicken Wraps

image courtesy allrecipes

1 c plain yogurt
1/2 onion, chopped
2 Tbsp lemon juice
1 Tbsp ground turmeric
1/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/8 tsp ground ginger
1/8 tsp cayenne pepper
ground black pepper to taste
2 skinless, boneless chicken breast halves - cut into strips
1/4 cup water
1 tsp vegetable oil
4 pita breads (Or tortillas)
1 medium cucumber, diced
1 bunch fresh parsley, finely chopped

Directions
1.Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.
2.Preheat large skillet to medium high, and lightly oil the skillet. Remove the chicken from the marinade, and shake off excess.
3.Cook the chicken until well-browned and no longer pink in the center, 5 to 7 minutes.(You can help to keep chicken moist by place a pot lid over chicken as it cooks.) Cut the chicken into bite-sized pieces. Set aside.
4.Pour the water, oil, and remaining marinade into the same skillet and carefully bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.
5.Serve chicken on the pita breads, and top with cucumber and parsley.


"I put in less turmeric and way more cumin...i often just serve the onions fresh instead of cooking with the sauce...serve with parsley, cucumbers, and tzatziki sauce" ~Ashleigh Johnson

Recipe courtesy Ashleigh via allrecipes

Chicken and Cheddar Dumplings

Soup:
2 chicken breasts/cooked and shredded (or shred meat from small rotisserie chicken)
2 small onions/diced
2-3 cloves garlic/minced
2 medium carrots/diced
3-4 Tbs butter
2 bouillon cubes
2 tsp thyme
1 tsp black pepper
1/2 tsp oregano or basil
water

Cheddar Dumplings:
1 C sifted all-purpose flour
1/2 C shredded cheddar
2 tsp baking powder
1/2 Tbsp italian seasonings of your choice
1/2 tsp salt
1/2 C cream (whole milk as alternative)
2 Tbsp melted butter

1. In large pot, heat butter, onions, and garlic over meduim heat until onions are transluscent.
2. Add shredded chicken, carrots and enough water to cover by an inch.
3. Bring to low boil and add bouiloon cubes and spices/seasonings. You can also add any other veggies or spices you'd like at this point to make it your own... corn, celery, and zucchini would all work well! :)
4. Stir soup occasionally and bring down to simmer after about 5 minutes.
5. Meanwhile, mix up the dry ingredients and cheese in a mixing bowl.
6. In small bowl, combine cream and melted butter. Once carrots are tender, combine the cream and butter with the dry dumpling ingredients until just combined... don;t over mix.
7. Taste soup for final seasonings (remember the dumplings will add a little saltiness to your soup once cooked) and season to taste. Add more water if needed to bring level back to an inch above soup ingredients and bring to low boil.
8. Once gently boiling, drop dumpling dough into pot by the spoonful (My dumplings were about 1 1/2 inches in diameter before dropping).
9. Put lid on and let cook for about 12 minutes.
10. Serve hot! :)


*** I doubled up on the dumplings to serve 4-6

courtesy the ovenless chef

Blueberry Custard Crepes

Blueberry Custard:
1 small pkg vanilla pudding (you could also use chocolate for a dessert option)
1 1/2 C Blueberries (If frozen, microwave or heat on stove top to take chill off)
1 C milk
1/2 C plain yogurt (If you don't have yogurt on hand, just substitute with more milk)

Mix ingredients with whisk until fully incorporated. (If making ahead of time, simply cover and chill until you use.)

For Crepes:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Topping:
Heat 1 cup blueberries in microwave safe bowl or suce pot until juices begin to release. Keep warm.

Directions
1.Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2.Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides. Place on plate with large bowl over top to keep warm and moist or in tupperware until ready to serve.
3. Warm the Custard filling to just above room temp (warm to touch, but not hot).
4. Spoon custard onto warm crepe in a line and roll crepe into "log" shape.
5. Top with warm blueberries and devour! :)

Perfect for a special treat dinner or for dessert!

Crepes recipe courtesy allrecipes
Custard recipe courtesy ovenlesschef

Pancake Mix

5 T Powdered Sugar
4 C Flour
3 T Baking Powder
2 tsp Baking Soda
1 tsp Salt

1. Mix all ingredients in large bowl with whisk or fork until fully incorporated.
2. Store in airtight container such as Ziplock or tupperware.

To make 8 pancakes: In bowl mix:
1 C Dry Pancake Mix
1 Egg
1 C Milk
1 tsp Vanilla
1 T Melted Butter

1. Heat pan to medium high heat.
2. Add butter or oil for cooking and let heat up.
3. Pour batter (I like using 1/4 C measuring cup to pour batter, but to each thier own)
4. When edges are dry and you see bubbles in the batter, flip and cook through otherside.
5. Serve hot with favorite toppings! :)

Tip: If you have any leftovers, freeze them. On weekday mornings when you are in a hurry, put them frozen into your toaster and TADA, pancakes again!

Optional add-ins:
Sliced/mashed bananas
Berries (If frozen, thawed and drained so batter does not get watered down)
Chocolate chips
Nuts (pecans, walnuts, sunflower seeds)
Shredded Coconut
Grated apples or carrots
Pumpkin puree (substitute 1/2 cup for 1/2 C of milk)
Peanut Butter
Instant Coffee Granules
Cocoa Powder (2 tsp per 8 pancakes)
Be creative!!! :)

I love this recipe because it is easy to remember. The mix is a 5,4,3,2,1 ratio and to make you add 1 of everything! :)

Courtesy ovenless chef.

Spinach Tortillas

for 8 tortillas

4 C chopped fresh spinach
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
1/2 tsp baking powder
dash of pepper or seasoned pepper
1/4 cup oil

Instructions:
1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook. (You can also leave spinach whole with stems and cook down, then blend in blender)
2. In a mixing bowl, combine flour, salt, baking powder,pepper, and oil. Stir until crumbly.
3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.
4. Divide dough into 8 parts with knife.
5. Pre-heat a griddle or large skillet over medium heat.
6. On a lightly floured surface, roll each dough portion into a thin circle ( don't get flustered if they are not perfect circles... it takes practice and sometimes just plain luck!).
7. Lightly brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.


I usually start cooking the tortillas while I'm still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)

Slightly modified from: tammysrecipes

Skillet Naan

1 package yeast (2 1/4 tsp)
1 cup warm water
1 Tbs. salt
1 Tbs. olive oil
1 tsp. sugar
3.5 cups of all-purpose flour

Mix yeast with the warm water and let them sit for five minutes or until yeast has fully dissolved into the water. Mix together all of the dry ingredients and make a well in the center of them. Pour the water into the well and slowly mix them until a dough ball has formed. On a floured surface knead the dough with big motions, folding the dough over itself. Move to an oiled bowl and let rise for 1-3 hours.

Once dough has risen, punch the dough down, pull off pieces that roll into balls 1 inch in diameter. Roll these balls out into ovals. Brush both sides with melted butter and begin heating up a cast iron skillet.

With skillet at medium heat, cook the naan dough one piece at a time for 2 minutes on a side. Take care that the skillet doesn't get so hot that it begins to smoke. The naan should form brown and black blisters from its contact with the skillet.

**Garlic Naan Recipe
Follow the instructions above, but add 3 cloves of minced garlic to the dry ingredients. Some bits of the garlic will touch the skillet and blacken on the naan. It gives the naan an incredible aroma and taste.

courtesy hubpages.com

And if you are like me, you will slather this with butter before devouring it! ;)

Freezing and Keeping Naan
A great way to use this recipe is to double it, make extra, and keep the rest for another time. Once made, the naan keeps in a zip lock bag in the freezer. You may want to separate individual pieces with wax paper. Remove frozen naan from zip lock, heat up in a skillet or in an oven.

Sylvia’s Perfect Pie Crust

1-½ cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

Preparation Instructions
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Courtesy thepioneerwoman.com

Persimmon Bread

1 C Persimmon pulp (just blend fresh fruit in blender)
2 eggs
1/2 C oil
1 1/2 C sugar
1 1/2 C flour
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 C dried cranberries or raisins
*1/2 C chopped walnuts (optional)

1. Fill pot 1/3 with water and bring to boil. reduce heat to medium- medium high and place steaming tray in.
2. Combine wet ingredients and sugar with whisk in mixing bowl.
3. Add dry ingredients and combine with plastic spoon or mixing spatula.
4. Add fruit and nuts to batter.
5. Butter or oil two foil pans 15X20cm.
6. Divide batter evenly between pans. Do not fill more than halfway up any pan.
7. Steam each loaf for 25 minutes.
8. Sprinkle with cinnamon and sugar and serve! :)

Loaves freeze well and will keep for about 3 months in airtight container/bag. Simply remove to room temp and allow to thaw before serving.

Courtesy Lindsey Lett, inspired by several recipes online.

Pumpkin Spice Bread

1 C pumpkin puree
1/2 C oil
2/3 C white sugar
2/3 C dark brown sugar
2 eggs
1 3/4 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp ginger

1. Combine wet ingredients and sugar with whisk.
2. Add dry ingredients and whisk until fully incorporated.
3. Grease 2 (15cmX20cm) foil pans and pour batter evenly between the two… about 2 C each.
4. After bringing steamer pot to a full boil (1/3 full with water), reduce heat to medium and steam loaves for 25 minutes each.
5. Loaves can be frozen up to 3 months in air tight bag or container. Remove to room temperature to thaw.

Courtesy Lindsey Lett

Chocolate Crumble Quick Bread

Crumble Topping:
1/2 c flour
3/4 c oats (quick or rolled)
1/4 c sugar
1/4 c brown sugar
1/2 tsp cinnamon
pinch of salt
6 T butter

1. Start with topping... mix all dry ingredients in bowl and set aside.
2. Melt butter in skillet on low heat.
3. Add dry ingredients to skillet and mix gently. Turn heat up to medium low and allow moisture to evaporate... 3-4 minutes... stirring constantly.
4. Turn off heat and let cool in pan.


Bread:
2 eggs
1 C sugar
1/2 C oil
1 1/2 C flour
1/2 C cocoa
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
couple shakes of cinnamon (1/4 tsp)
1 C milk
1 T lemon juice or vinegar

1.In large bowl, mix flour, cocoa, salt, b. powder, and b. soda with whisk to break up any clumps. set aside.
2. Beat together oil, eggs and sugar with whisk.
3. Add the lemon juice to the cup of milk and stir together.
4. Mix all ingredients together.
5. Butter or oil two rectangular pans and split mixture between the two.
6. Bring 1/3 full pot of water to boil, reduce to medium heat and place your steaming tray in pot.
7. Steam loaf for 5 minutes, then sprinkle half the crumble mixture evenly across top of bread. Replace lid and steam for 15 more minutes or until top of loaf cracks.
8. Repeat with second loaf. EAT! :)

If you don't have oatmeal, you can top bread with chocolate chips and chopped nuts... just wait that 5 minutes before sprinkling on top. :)

courtesy Lindsey Lett

Oatmeal bars

1/2 C canola oil
6 T butter, softened
3/4 C packed brown sugar
1/2 C sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 C oats (quick or old fashioned, uncooked)
1 C dried fruit (Cranberries, cherries, apricots, blueberries, whatever makes you happy)

1. Mix wet ingredients and sugar in bowl using a whisk.
2. switch to a wodden spoon or baking spatula and add dry ingredients.
3. Pour into two oiled foil pans.
4. In steaming pot, fill 1/3 full with water, bring to boil, then reduce heat to medium.
5. Steam each pan for 25 minutes. Enjoy! :)
(These loaves freeze well for up to 3 months. Just pull out and let thaw to room temp before serving when ready to use.)

(courtesy Quaker Oats/ some minor tweaking)

.

Zucchini Bread

3 eggs
1 C oil
2 C brown sugar
3 tsp vanilla
3 C peeled, grated zucchini
4 C flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 1/2 tsp cinnamon

Just like preheating an oven, fill your steaming pot 1/3 full with water and bring to boil. Then reduce heat to medium for steaming process.

1. In large bowl, mix eggs, sugar and oil.
2. Add zucchini and vanilla(if liquid extract) to wet mixture. (If you are forced to use vanilla powder... mix with dry ingredients.)
3. In separate bowl, whisk together dry ingredients to remove lumps and combine.
4. add dry ingredients to wet and fold in until combined.
5. pour into greased pans. (I used rectangular foil "lunchbox" pans that were about 15X20 cm.) Fill halfway up with batter.
6. Steam bread for 25-30 minutes or until top cracks.
7. Be sure to check water levels between loaves. I keep a kettle of boiling hot water ready so I don't have to bring the water back up to temp.

This recipe made three 15X20 cm tin loaves with 1 1/2 C batter in each. The bread freezes well, so pop the loaves you'd like to reserve for later use, into a ziplock bag and remove air. Will keep for up to 3 months. Remove and let come to room temperature before serving. :)

You could also experiment using shredded apples, carrots or pears in place of zucchini.

Enjoy!

Courtesy Kristen Ramirez

Crepes

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.

Courtesy allrecipes.com
** A new way to try these classic treats is to sprinkle with lemon juice, cinnamon/sugar and sliced bananas, roll up and drizzle with syrup or eat it without! Yummo. (Thanks for the fun new way to devour these tasty breakfast treats, Greg and Gabi Boy!)

Chicken Pot Pies... O.C. Style!

For the crust:
2 cups of flour
1/2 teaspoon salt
1/2 cup of crisco, chilled (In Korea, I use the block of shortening labeled margarine in Hangul... about 1,000 won)(Baking aisle)
1/4 cup of cold water

For Filling:
1/2 stick butter or... 1/4 C Oil
2 cloves garlic finely shredded or minced
1/2 cup finely diced onion
1/2 cup shredded carrot
1/2 cup diced mushrooms
2 cups chicken shredded... or cubed if you prefer
1/4 cup flour
2 cups chicken broth or 3 1/2 Cups water w/ 4 bouillon cubes
1 cup Whole milk or heavy cream
Frozen peas (optional)
Thyme and parsley to taste... fresh if available!
salt and pepper to taste... TASTE FIRST, especially if you do not used reduced salt ingredients. I used bouillon cubes, and you DO NOT need anymore salt.
*Also, one large diced potato is a nice addition to this filling...


Starting with the crust...
1. Mix together the flour and salt.
2. Add the crisco, either with a fork, your hands or a pastry cutter.
3. When the flour is clumped together, slowly add the cold water a tablespoon at a time until the dough is moist enough to come together.
4. Form the dough into ball.
5. Wrap and place the dough in the refrigerator to chill for at least an hour.

On to the filling....
6. Melt butter/oil in a medium pot. Add garlic, onion, carrots, and mushrooms, and cook until translucent (a couple of minutes.)
7. Add chicken and stir. (add potato here) Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.
8. Pour in chicken broth, stirring constantly.
9. Pour in milk or cream. (May add frozen peas at this point if you’d like.)
10. Bring to a slow boil and allow mixture to cook and thicken for a few minutes.
11. Add salt and pepper to taste, add parsley and thyme to taste. Do one final taste at the end and add what it needs

Putting it all together!...
12. To make the fried pies, roll out the chilled pie crust until it’s no more than a 1/4 of an inch thick. (I like to roll it out into a rectangle-type shape.)
13. Cut out 12 five-inch diameter circles (I use a saucer as a guide). Any scraps that are left over you can roll out again and cut out more circles.
14. To make each pie, place 2 tablespoons of filling in the center of each crust. Moisten the edges and fold the crust over, sealing the edges with your fingers and then by pressing down on the edge with a fork.
15. In a cast-iron skillet, heat an inch of oil (or lard or shortening) to 350 degrees.
16. With a spatula, gently place each pie into the hot oil, and turn over after a minute. Cook on the other side for another minute, and then drain on a rack or paper-towel lined plate.

You will not regret the time and effort put into this meal! Both raw crust and finished filling can be frozen. Roll out pie crust to half inch thickness and wrap with multiple layers of clear plastic wrap. Pull out about 20-30 minutes before use to thaw, roll out as directed above. Filling can go in a labeled ziplock baggie!
Enjoy... but be careful, these are addictive!
(Crust recipe courtesy homesicktexan.blogspot.com and pot pie filling courtesy Lindsey Lett)

Overnight Cinnamon Rolls.... Steamer Style

This recipe makes 9-10 rolls. If making full batch, you will need 2 foil pie tins. I would recommend cutting recipe in half for only two people.

For Dough, I used the same recipe as used for the Steamy Dinner Rolls
1 C warm water
1/3 C sugar
2 1/4 tsp yeast
3/4 tsp salt
2 T vegetable oil
3+ C flour

After the first hour rise, roll out to a long rectangle shape.

In a bowl, mix together
1 C brown sugar
1 Tbsp cinnamon

In separate bowl or cup, melt 2 Tbsp Butter

1.Drizzle Butter over the rolled dough and then sprinkle 3/4 cinn/sugar mix evenly over the buttery dough. (Save remaining mix for use in the morning)

2.Roll the dough into a log starting with one of the longer sides. You should end up with a long roll, not short and fat.

3.Grease pie tin and set aside. Cut the rolls to be about 1 1/2 inches long.

4.Place them side by side into the pie tin, leaving room for them to rise. (no more than 5 rolls to a tin)

5.Cover with plastic wrap and place in refridgerator over night to rise... or let rise at room temp for 30 minutes, then steam.

6.In morning, pull rolls out and let set at room temp for 25 minutes before steaming.

7.Heat water to boil in steamer pot, then reduce to simmer. (Fill pot 1/3 full with water.)

8.Remove plastic wrap from pie tin and place on steamer tray and set in pot. Cover with lid and let steam for 20-25 minutes.

(If you are making full batch, just pull out second tin and place on counter to rise while first batch steams. You can also place all the rolls in the greased steaming tray to rise overnight to make in one batch and cover both bottom and top with plastic wrap. Again, just pull out 25 minutes before steaming)

9.After finished steaming, remove from pot and sprinkle with the remaining cinn/sugar mix and drizzle more butter if you'd like! Enjoy!

You can also make a glaze to drizzle over top:

1/4 C cream cheese, softened
3 tablespoons milk
1 1/2 C powdered sugar

1. Over low heat, place cream cheese and milk into small pot and stir often until cheese is fully melted.

2. Add sugar 1/2 c at a time and whisk until smooth.

3. Drizzle over warm cinnamon rolls just before serving.

Hope you enjoy them as much as we did! :)

(Courtesy Lindsey Lett)

Steamy Banana Bread!

(Images courtesy Greg and Gabi Boy)
Ingredients:
1 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 tsp cinnamon

1 cup mashed bananas
1/3 cup butter
1/4 cup milk
1 egg
*1/2 cup chopped pecan nuts (optional)


1. Mix the dry ingredients together
2. mix the remaing ingredients (except for nuts) in a seperate bowl - use a fork
3. add the mixture to the dry ingredients and mix with a fork or whisk
4. Add chopped pecan nuts *optional
5. Wipe down a tinfoil dish with oil
6. Pour mixture into the dish
7. Let it steam for about 35-40 min.

Serve with butter:)

(Courtesy Gabi Boy)

English Muffins

2 1/4 tsp yeast
1 C warm water
1 tsp sugar
2 tsp salt
1/4 C butter (softened)
3 C flour
*cornmeal

1. mix warm water, yeast and sugar together until dissolved
2. In large bowl, mix together 2 1/2 C flour, salt and butter.
3. Add yeast mixture and stir until smooth.
4. Add remainder of flour as needed until dough is no longer sticky.
5. Roll out on floured surface into 1/3 inch thickness.
6. Cut out circles about 3 1/2 inches wide and set on baking sheet or plastic wrap in warm non drafty area. ( just keep rolling scraps out until all dough is in disk forms)( If you have access to cornmeal, sprinkle both sides with light coating before placing on baking sheet to rise.)
7. Let rise one hour covered with damp kitchen towl.
8. Heat ungreased pan to low heat.
9. Gently place in pan and cook 7 minutes on each side or until golden brown. (Be gentle when flipping the muffins so you don't knock the air out of them.)
Enjoy!

Courtesy Kate Lett

Skillet Biscuits!

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 /2 teaspoon salt
1/4 cup butter
3/4 cup milk


1. Mix dry ingredients in bowl
2. Cut in the butter with a fork, add the milk all at once, and stir vigorously until the dough stiffens
3. Knead the dough in bowl until all clumped together.
4. place on floured surface and either press down with hands or roll out to 1/2 inch thick.
5. Cut into shapes with cup, biscuit cutter, or just use a knife to make squares!
6. Heat skillet to a low temperature.
7. Lightly oil pan and place one trial biscuit in pan. Cover with lid and let cook for about 3-4 minutes.
8. Once nicely browned, flip and repeat.

Each cook range is different, so try one biscuit first to get the feel for your needed settings, then you can "bake" them in bigger batches. Just put as any as will fit on the flat surface of the skillet.
Enjoy!


Variations: Add 1/2 cup of grated, sharp chedar cheese to the dough just before you mix in the milk. also try a springkling of you favorite spice or herb ,or some green onion or chives

(courtesy Lindsey Lett)

Steamy Dinner Rolls!

I must admit that I had high hopes for these rolls. I am a lover of bread and with no oven, I was desperate! I started with a basic dinner roll recipe and then got creative in the preparation.. but it works and is sooo worth the effort! You will need a large pot with a steaming tray insert and lid, as well as a frying pan to finish up the rolls.

1 C warm water
1/3 C sugar
2 1/4 tsp yeast
3/4 tsp salt
2 T vegetable oil
3+ C flour

1.In a large mixing bowl, dissolve yeast and sugar in warm water. Mix and let set until foamy.
2. Mix in salt and oil and slowly add flour one cup at a time.
3. Knead dough until smooth and then place in a well oiled bowl.
4. Roll dough in oil until fully coated, then cover with plastic wrap or damp towel and let rise for about 1 hour.
5. Fill large pot 1/2 full with water and bring to boil... then reduce to barely a simmer. Place steaming tray in pot.
6. Punch dough down and cut into 8 equal parts.
7. Work dough into balls and then cover with damp towel and let rise for 30 minutes.
8. Warm the frying pan to medium-low heat with a dab of oil to keep the rolls from sticking. Place rolls in top side down until barely golden brown.
9. Immediately transfer to steamer tray with golden side up and cover with lid.
10. Steam rolls for about 25-35 minutes. The only way to really check the doneness is to pull one out and tear it open! :)
11. After done steaming, place in warm pan again to add a crispy outer crust to the rolls. Enjoy!
(courtesy Lindsey Lett)