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Naan

  • 1 package (1 Tablespoon) yeast
  • 1 cup warm water
  • 1/4 cup sugar
  • 3 Tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour (I used all purpose and it worked fine)
  • 2 teaspoons minced garlic (optional) (we didn’t use it)
  • 1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy (ours never got frothy.) Stir in sugar, milk, eggs, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth (or knead in Kitchen Aid). Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise 1 hour, until the dough has doubled in volume.

Punch down and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray (I just placed on the counter). Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook fro 2-3 minutes, of until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2-4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

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Slow Cooker Butter Chicken

  • 3 Tablespoons butter
  • 1 Tablespoon vegetable oil
  • 3 lbs boneless skinless chicken thighs, cut into 2 inch pieces (we did chicken breast and it worked great)
  • 1 medium yellow onion, diced
  • 5 cloves garlic, finely chopped
  • 3 Tablespoons finely chopped peeled ginger root (we used like a teaspoon powdered ground ginger)
  • 2 Tablespoons garam masala
  • 1/4 cup tomato paste
  • 3/4 teaspoon salt
  • 1 1/2 cup chicken broth (the recipe for slow cooker calls for 1/2 cup and for the insta pot 1 1/2 cups, but we think it needed more sauce so I wondered if it was a typo on the slow cooker recipe since everything else was the exact same amounts)
  • 2 Tablespoons cornstarch (if desired to thicken sauce)
  • 1/2 cup heavy whipping cream
  • 1/4 cup cilantro leaves, stems removed to garnish if desired

In 10-inch skillet, heat butter and vegetable oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon transfer to slow cooker. Repeat with remaining chicken.

Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes.

Add garlic and ginger root; cook and stir 2 minutes.

Add garam masala; cook 30 seconds.

Add tomato paste and salt; cook and stir 2 minutes.

Add chicken broth, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker.

Cover and cook on low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream. If you want a thicker sauce add the cornstarch to the whipping cream and beat with a fork. (We didn’t do that and it seemed fine, but we will add more chicken broth next time so you might need it)

Top with cilantro leaves. Serve over rice, if desired.

1 Tablespoon grated ginger root = 1/8 teaspoon ground

1 teaspoon minced = 1/4 to 1/2 teaspoon ground depends how much you like ginger. Dad doesn’t so I did less.

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Angel Food Cake

  • 1 cup cake flour
  • 1 1/2 cups powdered sugar
  • 1 1/2 cups egg whites (about 12 eggs)
  • 1 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 /4 teaspoon salt
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract

Heat oven to 375 degrees. Mix flour and powdered sugar. Beat egg whites and cream of tartar in large mixer bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 Tablespoons at a time; continue beating until stiff and glossy. Add salt, vanilla, and almond extract with the last addition of sugar. Do not underbeat.

Sprinkle flour-sugar mixture, 1/4 cup at a time, over meringue, folding in just until flour-sugar mixture disappears. Push batter into ungreased tube pan, 10X4 inches. Cut gently through batter with metal spatula.

Bake until cracks feel dry and top springs back when touched lightly, 30-35 minutes. Invert pan on funnel; let hang until cake is cold. Remove from pan.

Tips for Angel, Sponge, and Chiffon Cakes

  1. Egg whites must be beaten until stiff peaks form. Be sure egg whites are at room temperature.
  2. To fold, cut down through center of beaten egg whites, along bottom, and up side; rotate 1/4 turn. Repeat.
  3. Use spatula to break down large air pockets and seal batter against side of pan and tube.
  4. To test angel cake for doneness, touch cracks. They should feel dry; no imprint should remain.
  5. Cool cake upside down in pan. Support tube on funnel or bottle so cake doesn’t touch counter.
  6. Invert cooled cake on waxed paper. Brush loose crumbs from top and side before frosting.
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Peach Cobbler

  • 1/2 cup sugar (You can do less if your peaches are really sweet)
  • 1 Tablespoon cornstarch
  • 1/4 teaspoon ground cinnamon (I don’t add this because I prefer to taste the peaches more)
  • 4 cups sliced peaches (about 6 medium)
  • 3 Tablespoons shortening
  • 1 cup flour
  • 1 Tablespoon sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch, and cinnamon in a 2-quart saucepan. Stir in peaches. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole dish; keep peach mixture hot in oven.

Cut shortening into flour, 1 Tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbles. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25-30 minutes. Serve warm.

You can also serve with Vanilla Sauce. The recipe is also on the blog.

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Boston Cream Pie

Heat oven to 350. Grease and flour round layer pan (9 inch). Prepare Dinette cake below and bake as directed. Remove from pan; cool.

Split cake to make 2 thin layers. Fill layers with cream filling below. Spread top with Chocolate Glaze below. Refrigerate any leftover cake.

Dinette Cake

  • 1 1/4 cup all-purpose flour or 1 1/2 cups cake flour
  • 1 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Beat all ingredients together in large mixing bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.

Bake until wooden pick inserted in center comes out clean. About 35 minutes.

Cream Filling

  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 1/2 cups milk
  • 2 egg yolks, slightly beaten
  • 2 teaspoons vanilla

Mix sugar, cornstarch, and salt in 2-quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in at least half of the hot mixture gradually into egg yolks. (This is so you don’t scramble the eggs). Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in vanilla. Cool to room temperature.

Chocolate Glaze

  • 2 squares (1 oz each) unsweetened chocolate
  • 3 Tablespoons margarine or butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • About 2 Tablespoons hot water

Heat chocolate and margarine over low heat until melted. Remove from heat; stir in powdered sugar and vanilla. Stir in water, 1 teaspoon at a time, until glaze is of desired consistency.

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Stuffed Hamburgers

  • Stove top stuffing chicken flavor
  • ground beef
  • 1 can beef broth

Make stuffing according to package. We don’t add the butter.

Form ground beef into hamburger patties. Make as thin as you can. Add a very large spoonful of stuffing. (Be sure to not cross contaminate the stuffing if you are not going to use it in the hamburgers.) Place another hamburger patty on top. Seal the two together as best as you can. Fry on both sides. Place in baking sheet. When all the hamburgers are done pour a can of beef broth over the top in the pan. Bake until the hamburger is done. How long depends on how done they were when you fried them. Usually 15-40 minutes.

If desired drain the beef broth into a sauce pan. Add flour and whisk to remove lumps. Strain if necessary. Heat to thicken to make gravy for mashed potatoes and on top of hamburgers.

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Banana-Nut Cake

For best flavor, be sure the bananas you use for cakes, cookies, and quick breads are fully ripened.

  • 2 1/3 cups flour
  • 1 2/3 cups sugar
  • 1 1/4 cups mashed bananas (about 3 medium)
  • 2/3 cup shortening
  • 2/3 cup buttermilk
  • 3 eggs
  • 1 1/4 teaspoon baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 2/3 cup chopped nuts (usually walnuts)

Heat oven to 350 degrees. Grease and flour 9X13 pan or two 9-inch or three 8-inch round layer pans.

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).

Bake until toothpick inserted in center comes out clean, 9X13 pan 45-50 minutes, layers 35-40 minutes; cool. Frost with butter frosting if desired.

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Pancakes – Betty Crocker

  • 1 egg
  • 1 cup flour
  • 3/4 cup milk
  • 2 Tablespoons vegetable oil or shortening, melted
  • 1 Tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt

Beat egg with hand beater until fluffy; beat in remaining ingredients just until smooth. Grease heated griddle if necessary. (To test griddle, sprinkle a few drops of water. If bubbles skitter around, heat is just right.)

Pour batter onto pan from a large spoon or measuring cup. Cook pancakes until puffed and dry around the edges. Turn to cool other side until golden brown.

Serve with syrup.

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Crisp Waffles

  • 2 eggs
  • 1 3/4 cup milk
  • 1/2 cup margarine or butter melted, or vegetable oil
  • 2 cups flour
  • 4 teaspoons baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt

Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth.

Pour batter from cup or pitched onto center of hot waffle iron. Bake until steaming stops, about 5 minutes. Or watch light on waffle iron. Remove waffle carefully.

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Vanilla Butter Frosting

  • 3 cups powdered sugar
  • 1/2 cup margarine or butter, softened
  • 1 1/2 teaspoon vanilla
  • About 2 Tablespoons milk (start with a little less and add more if needed)

Mix powdered sugar and margarine. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.

FILLS AND FROSTS TWO 8 OR 9 INCH LAYERS OR FROSTS A 9X13 INCH CAKE.

NOTE: To fill and frost three 8 inch layers, use 4 1/2 cups powdered sugar, 3/4 cup margarine or butter, softened, 2 teaspoons vanilla, and about 3 Tablespoons milk.