<![CDATA[Two Blessed

<![CDATA[Two Blessed - Kitchen]]>Sun, 20 May 2012 21:16:19 -0800Weebly<![CDATA[Cheesecake Bars]]>Tue, 01 May 2012 10:30:13 -0800http://www.homesteadmel.com/4/post/2012/05/cheesecake-bars.html

INGREDIENTS:

Crust:

2 cups crushed graham crackers

8 tablespoons melted butter

2 tablespoons sugar

Filling:

4 8 oz packages of cream cheese

1 1/4 cups sugar

3 eggs

1 teaspoon vanilla flavor

2 tablespoons all-purpose flour or corn starch

DIRECTIONS:

Preheat oven to 325 degrees.

Combine the graham cracker crumbs with the butter, sugar, flour and mix well.

Sprinkle the mixture into the prepared pan and press into an even layer.

Put crust in the freezer until ready to bake.

Beat the cream cheese until smooth in a large bowl.

Add sugar and beat for about 1 minute.

Beat in the eggs, one at a time, until completely combined.

Beat in the sour cream and vanilla until combined.

Pour the filling over the crust.

Bake the bars until the edges are set but the center still jiggles slightly, 55-60 minutes.

Optional: Sprinkle chocolate chips on top before baking :)

]]><![CDATA[Homemade "Pop-Tarts" Pastries]]>Tue, 10 Apr 2012 07:58:34 -0800http://www.homesteadmel.com/4/post/2012/04/homemade-pop-tarts-pastries.html

You can find the original dough & filling recipes here:
http://www.kingarthurflour.com/recipes/tasty-toaster-tarts-recipe
Tip: The second time we made the pastries I used a mug to cut round pastries, much easier in my opinion :)

Dough
2 cups white flour (works also with whole wheat flour)
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons whole milk

Make the dough:
Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half. Shape each half into a rough 3" x 5" rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days

Assemble the tarts:
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12". Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and width-wise; you’ll see nine 3" x 4" rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.

Fillings we tried:
- Nutella
- Nutella and Peanut Butter
- Peanut Butter
- Cinnamon & Sugar
- Jam
- Ham & Cheese
- Cheese
- Peanut Butter & Chocolate Chips
- Peanut Butter & Jelly

]]><![CDATA[Homemade Crackers]]>Sat, 25 Feb 2012 18:35:26 -0800http://www.homesteadmel.com/4/post/2012/02/homemade-crackers.html

Ingredients:

2 1/2 cups flour (works well with whole wheat flour as well)

1 teaspoon salt

4 tablespoons butter

8 tablespoons water; add more as needed

2-3 teaspoons seasoning of your choice (chili powder, herbs, parmesan cheese etc.)

Optional: Sprinkle dough with sesame seeds and push into dough before baking

Directions:

Preheat oven to 400° F.

In a food processor combine all ingredients

If needed gradually add more water or flour, mixing after each addition, until mixture forms a compact ball

Roll the dough onto parchment paper about 1/8th inch thick.

Use a pizza cutter or sharp knife and cut the dough into squares or triangles

Put the rolled-out dough & parchment paper on a baking sheet and bake 10 - 15 minutes, until lightly brown.

Cool and break into pieces.

For a Ritz-like taste: right after taking the crackers out of the oven brush them with melted butter and sprinkle with a little salt

]]><![CDATA[Dutch Oven Bread]]>Wed, 25 Jan 2012 16:48:21 -0800http://www.homesteadmel.com/4/post/2012/01/dutch-oven-bread.html

]]><![CDATA[Salsa & Refried Beans]]>Mon, 09 Jan 2012 19:01:35 -0800http://www.homesteadmel.com/4/post/2012/01/salsa-refried-beans.html

Salsa

Ingredients:

1 28 ounce can diced tomatoes

1 onion, chopped

1 large green chili pepper, chopped

1 clove of garlic, chopped

2 teaspoon vinegar

Salt, pepper and cilantro to taste

Directions:

Combine and process all ingredients in a food processor until desired consistency.

You can stop here, but I prefer to cook the salsa in a crockpot for about 2-3 hours on low for a richer flavor.

Store salsa in fridge for about 1 week or freeze.

Refried Beans

Ingredients:

3 tablespoons butter or saved bacon grease

2 cloves of garlic, finely chopped

1 small onion, finely chopped

2 cans (15 oz) pinto beans or 3 cups of dried beans (cooked)

Salt & pepper to taste

Directions:

In a large skillet, heat butter over medium heat. Add the garlic, onions and cook, stirring constantly, for a minute or two.

Add the beans with their liquid

Keep stirring and mashing until you get the texture that you like

Season with salt & pepper

Optional Step: if you prefer a very smooth consistency process the beans in a food processor

Store in fridge for about 1 week or freeze.

]]><![CDATA[Whole Wheat Batter Bread]]>Wed, 04 Jan 2012 18:03:15 -0800http://www.homesteadmel.com/4/post/2012/01/whole-wheat-batter-bread.html

Ingredients:

4 cups whole wheat flour

1 tablespoon yeast

2 teaspoons salt

1 ½ cups milk

1/3 cup honey

2 tablespoons butter

Directions:

1)      In large bowl, combine milk, honey and yeast.

2)     Add butter, salt and then slowly beat in flour (1 cup at a time)

3)      Divide dough into 2 greased loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

4)      Bake at 375°F for 45 minutes or until done.

5)      Remove from pan; cool on wire rack.

I used the dough cycle on my bread machine to mix the dough or you can use an electric mixer.

]]><![CDATA[Homemade Chocolate Pudding]]>Fri, 23 Dec 2011 16:25:25 -0800http://www.homesteadmel.com/4/post/2011/12/homemade-chocolate-pudding.html

Ingredients

1 cup sugar
1/2 cup cocoa
1/4 cup cornstarch
1/2 teaspoon salt
4 cups milk
2 tablespoons butter
2 teaspoons vanilla extract

Directions

Combine sugar, cocoa, cornstarch and salt in a medium cooking pot.
Slowly add milk and mix well.
Bring to a boil over medium heat; boil and stir for 2 minutes.
Remove from the heat; stir in butter and vanilla.
Pour into individual serving dishes.
Enjoy!

]]><![CDATA[Vanilla Pudding]]>Wed, 21 Dec 2011 14:56:34 -0800http://www.homesteadmel.com/4/post/2011/12/vanilla-pudding.html

Ingredients:

2 cups milk divided (1 1/2 c and 1/2 c)
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter

Directions:

Combine 1/2 cup of the milk, sugar, cornstarch and salt in a small bowl.
Bring the rest of the milk slowly to a boil over medium heat.
Remove from heat.
Pour milk/sugar/starch into milk, a little at a time, stirring to dissolve.
Bring back to a gentle boil, stirring constantly for about 1 minute.
Remove from heat, stir in vanilla and butter.
Pour into serving dishes.
Enjoy!

]]><![CDATA[Guacamole]]>Thu, 08 Dec 2011 14:00:03 -0800http://www.homesteadmel.com/4/post/2011/12/guacamole.html

     2 avocados

    1 small onion, finely chopped

    1 clove garlic, minced

    1 ripe tomato, chopped

    1 lime, juiced

    Salt and pepper to taste

Peel and mash avocados in a medium serving bowl.
Stir in onion, garlic, tomato, lime juice, salt and pepper.
Season with remaining lime juice and salt and pepper to taste.
Chill for half an hour to blend flavors.

Or mix all ingredients in a food processor and then chill.

]]><![CDATA[Raspberry Sandwich Cookies]]>Mon, 28 Nov 2011 17:19:55 -0800http://www.homesteadmel.com/4/post/2011/11/raspberry-sandwich-cookies.html

Ingredients:
- 1 1/2 cups butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon butter extract
- 5 cups unbleached flour
- 2 teaspoons baking powder
- Powdered sugar (optional to sprinkle on the cookies)
- Raspberry jam (filling)

Directions:
- In a large bowl (or food processor) cream together butter and sugar until smooth
- Beat in eggs and extract
- Sift in flour and baking powder
- Cover and chill for about 30 minutes
- Pre-heat oven to 375 degrees
Option 1:
-Roll out dough on a floured surface (1/4 -1/2 inch thick)
- Cut with a round cookie cutter or use a glass
Option 2:
- Use a cookie press

- Place cookies 1 inch apart on a parchment paper covered cookie sheet
- Bake 8-10 minutes
- Let cool for about 5 minutes
- Using the jam make cookie sandwiches
- Optional: Sprinkle with powdered sugar

]]>