Hamburger buns

1 1/2 T yeast

3/4 c warm water

3/4 milk

1 egg

3 T veg oil

3 T sugar

1 1/2 t salt

4 1/2 c flour

1T butter

1. In a large mixing bowl, stir your yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into equal pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Made 13  ~3oz rolls 

3.5 oz rolls would be a better size for hamburgers 

Flatten the balls a little before they rise 

Whole Wheat Bread

Whole Wheat Bread

7-8 1/2 cups       Wheat flour
3 cups                Warm water less than 105 degrees
1 Tbs+ 1/2 tsp   Yeast*
1 Tbs.                 Salt
1/4 cup               Melted butter
1                         Egg
1/3 cup               Honey
2 Tb                    Plain Yogurt
1 Heaping Tbs    Vital wheat gluten


Mix 4 1/2 cups flour and yeast in a heavy duty mixer.  Add warm water and mix well.  Cover and allow to rise for 15 min.

Add salt, honey, melted butter, yogurt, egg, and vital wheat gluten.  Mix well.  Add remaining flour, mixing the dough at low speed until the dough pulls away from the sides of the bowl and the dough barely sticks to your finger.  Allow the mixer to knead the dough for an additional 5 min. (Or by hand)

Cover and let rise for about an hour.

Prepare 2 9X5 loaf pans.  Spray a work surface and your hands with non stick cooking spray.

Turn the dough onto the prepared surface. It should be very easy to work with.  Press the dough in to a rectangle that is about 8 1/2- 9 inches roll into a smooth log and place into a prepared pan. Cover and let rise for 45-60 min or until the dough is rounding over the top of the pans.  Preheat oven 350.

Place pans on the middle rack and bake for about 35 min or until the tops are golden brown or a thermometer reads 200.  Remove from oven and run a stick of cold butter over the tops of the bread. When cool, remove from pans.

*if you have rapid rise yeast you can skip the first rise.  I only have regular yeast so I have to do both.

If you are going to use the bread for sandwiches wait until the bread is totally cool before you cut it.
Here is the link to the original recipe, I have changed it but she gives a good tutorial.
http://ourbestbites.com/2012/04/honey-whole-wheat-bread/

Utah scones

INGREDIENTS
1 1/2 Tbsp dry active yeast
1 1/4 cup luke-warm water
1/3 cup sugar
1 or 2 beaten egg
1/3 cup shortening
3 1/4cups all-purpose flour
2 tsp. salt
canola oil (or other high smoke point oil) for frying

DIRECTIONS
Combine water, yeast, and sugar in a bowl. Stir gently, and let sit 10 minutes.

In a separate bowl, combine the flour and salt. Cut in the shortening. Mix it together with a fork, or pastry mixer.

Add the beaten egg to the yeast mixture. Add the flour mixture. Mix thoroughly. Dough should be very smooth and pliable, and only slightly sticky. Cover and let rest 1 hour.

Fill a large pan with 1 1/2 - 2 inches of oil, and heat to 350 degrees. Punch down the dough, and divide it into 15  balls. Use your fingers to stretch the balls of dough into 1/4 inch-thick squares (depending on how thick you like your scones... we like 'em thick). Place the dough in the oil and fry until golden brown on each side.

Place fried scones on paper towels. Serve HOT with butter, honey, cinnamon, powdered sugar, or use for Navajo nacos.

PF Changs Chicken Lettuce Wraps

Ingridients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 teaspoon Sriracha, or more, to taste
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Instructions

• Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
• To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Chocolate Chocolate Cake

This is the best chocolate cake I have ever made! Frosting is amazing too!!

Ingredients

• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. baking soda
• 1 tsp. salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
• 2 tsp. vanilla
• 1 cup boiling water
• Chocolate Frosting:
• 12 Tbsp. butter, softened
• 5 1/2 cups powdered sugar
• 1 cup cocoa
• 2/3 cup milk
• 2 tsp. vanilla                               

Instructions

1. Mix the first six ingredients together.
2. Then add the eggs, milk, oil, and vanilla.
3. Mix well.
4. Add the boiling water and mix slowly.
5. Pour into 2 greased and floured round pans.
6. Bake at 350 degrees for 25 to 30 minutes.
7. Let cool for about 15 minutes in the pans.
8. Turn them out of the pans onto cooling racks or plates.
9. Cool completely before frosting.
10. dd butter to bowl.
11. Then add about 1/3 of the powdered sugar.
12. Mix well.
13. Then about a 1/3 of the milk and vanilla.
14. Mix well.
15. Next 1/3 of the cocoa.
16. Mixing well after each addition
17. and scraping down the sides of the bowl.
18. Repeat until all is added.

Creamy Chicken and Broccoli Alfredo

Ingredients

• 8 ounces rotini pasta
• 12 ounces broccoli florets
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup milk, or more, as needed
• 1/4 cup heavy cream
• 1/4 teaspoon garlic powder
• 1/4 cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
• Heat olive oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• Melt butter in the skillet over medium heat. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream and garlic powder until slightly thickened, about 1-2 minutes.
• Stir in Parmesan until well combined, about 1 minute. If the mixture is too thick, add more milk as needed.
• Stir in pasta, broccoli and chicken. Gently toss to combine; season with salt and pepper, to taste.
• Serve immediately, garnished with parsley, if desired.

Best Pie Crust Ever

4 cups flour
1 T sugar
1 t salt
1 3/4 c shortening
1 egg
1 T vinegar
1/2 c ice water

Put water, egg and vinegar together in fridge to stay cold.
Cream together flour, sugar, salt and shortening.
Add egg, vinegar, and water.  Mix well.

Will make 4 crusts