Garlic Toast

Sliced wheat bread

Margarine

Garlic powder

Salt

Preheat oven to broil. Place bread on baking sheet. Spread thin layer of margarine on each slice. Sprinkle each slice with garlic powder and salt. Broil for 4 minutes.

Serve with spaghetti, or cream of Cream of Chicken White Bean Soup

Related Article:

Lazy to Learned: Pasta Dough

Related Recipe:

Cream of Chicken White Bean Soup

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Cream of Chicken White Bean Soup

1 cup white bean flour (navy, lima, garbanzo)

2 tbsp chicken bouillon

¼ tsp black pepper

¼ cup onion flakes (or small diced onion)

3 cups water

1 cup milk

Combine first 4 ingredients in a pot. Whisk together. Add 1 cup water. Whisk until smooth. Slowly add rest of water and milk and whisk to combine. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute; stirring. Remove from heat. Add additional liquid to desired consistency. To serve as a soup at 2 cups milk/water; for a gravy or thicker sauce add less.

For Beany- Veggie Soup:

Boil 1 lb package frozen peas & carrots in water for 6 minutes. Add 2 cups frozen cooked black beans (or canned). Bring to boil again; cook 2 minutes. Drain water. Add veggie/beans to soup.

Serve as a soup, or pour over Chicken White Bean Pasta, and Garlic Toast.

Related Article:

Lazy to Learned: Pasta Dough

Related Recipe:

Chicken White Bean Pasta Noodles

Garlic Toast

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Chicken White Bean Pasta Noodles

1 ½ cup unbleached white flour

1 tsp chicken bouillon

4 eggs

¼ cup water

¼ cup olive oil

½ cup wheat flour

2 tsp white bean flour

¾ cup semolina flour

Add first 5 ingredients to mixer bowl; attach dough hook. Mix on medium speed (6-8) until mostly combined. Add wheat flour and bean flour. Mix again on medium until all ingredients come together and start to form a sticky dough. Add semolina flour, ¼ cup at a time until dough is no longer sticking to sides of bowl. Can add more white flour if needed, 2 tbsp at a time. Knead dough for 2 more minutes. Remove from bowl; knead a few times by hand. Wrap tightly in plastic; let rest for 30min-1hr.

Roll into sheets. Let dry 20 minutes.

Cut pasta into desired shapes. Allow to dry at least 1 hour before cooking.

To cook: bring salted water to a boil. Add noodles. Cook 3-5 minutes.

Serve with Cream of Chicken White Bean Soup, or as desired.

Related Article:

Lazy to Learned: Pasta Dough

Related Recipe:

Cream of Chicken White Bean Soup

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Beans and Meat

Ground beef, 1 lb

Pork and beans, 3 cans

Ketchup, ½ cup

Mustard, 2 tbsp

Brown sugar, ¼ cup

(measurements are all approximates: customize to your taste; increase to your needs)

Brown the meat; drain grease.  Add pork and beans, ketchup, mustard, and brown sugar.  Cook until beans are heated through.

Related Article:

Discovering Beans

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Best Fudge Brownies

¼ cup butter, melted

¾ cup canola oil

1 ½ cups white sugar

1 ½ cups brown sugar

1 tablespoon vanilla extract

4 eggs

2 tbsp corn syrup

¼ cup milk

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1 tsp baking powder

1 cup semisweet chocolate chips

Preheat oven to 350F. Lightly grease a 9x13 baking dish.

Combine butter, oil, sugar, vanilla, and corn syrup in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Add milk; mix.

In separate bowl, combine and whisk the flour, cocoa powder, salt, and baking powder. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.

Bake in oven 40-45 minutes, until an inserted toothpick comes out clean. Remove, and cool pan on wire rack before cutting.

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Blueberry Muffins w White Beans

1 egg

¼ cup butter, softened

½ cup white sugar

¼ cup water, plus 3 tsp white bean flour

1 cup water, plus 3 tbsp powdered milk

2 cups unbleached white flour
3 tsp baking powder
½ tsp salt

1 cup frozen blueberries

Preheat oven to 375F.

Beat eggs, butter, and sugar. Add bean flour, milk powder, and water; mix. In separate bowl combine dry ingredients; add to moist mixture and mix. Gently stir in blueberries. Pour into oiled muffin tins; makes 12.

Bake for 20-25 minutes.

Can sub bean flour/water with bean puree, and powdered milk/water with regular milk.

Related Article:

Discovering Beans

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Cornbread Cake

1 cup white sugar

1 cup margarine

1 ½ cups flour

1 cup cornmeal

2 tsp baking powder

2 tsp salt

2 eggs, beaten

1 ½ cups milk

Preheat oven to 350F.

In large bowl cream sugar and butter. Add eggs and milk; beat until smooth. In separate bowl combine flour, cornmeal, baking powder and salt; mix with whisk; add to liquid mixture and mix until combined. Pour into a greased 2-quart baking dish (mine is 8x11.5). Bake for 38 minutes, or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.

Related Article:

Discovering Beans

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Black Bean Brownies

2 c. sugar

4 eggs

½ cup butter

½ cup canola oil

½ cup pureed black beans

1 c. cocoa powder

1 T. vanilla

3 1/2 c. flour

Preheat oven to 350F.

Cream together sugar, eggs, and butter. Add oil and black beans, beat until it is smooth. Add cocoa powder, vanilla and flour; beat until smooth again. Spread batter into a greased baking dish.

Bake for 32-34 minutes. Don’t overcook, or they will dry out.

To puree canned black beans: Drain liquid, fill can with water, puree. Measure desired amount. Freeze rest in plastic bag, for another use.

Related Article:

Discovering Beans

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Slow Cooker BBQ Pinto Beans

2 Cup (1 lb) Dry Pinto Beans

8 Cup Hot Water (fill to top)

1 1/2 Cup Diced Onion

1 Tbsp Chili Powder

3/4 Cup BBQ Sauce

1/2 Cup Ketchup

1 1/2 Tbsp Mustard

1/8 Tsp Hot Red Pepper Sauce (to taste)

1 Tbsp vinegar

Cooked chopped chicken (2 breasts or 2 cups)

(or cooked ground beef)

Can green chilies

1. Combine first 4 ingredients in slow cooker; cook on high for 4 hours; turn to low and cook 4 more hours.

2. Drain cooking liquid.

3. Stir in remaining ingredients.

4. Turn to high and cook 15 minutes, or until heated through.

Related Article:

Discovering Beans

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Taco Salad

1 lb ground beef

Minced onion

Taco Seasoning

Kidney or Black beans

Tomatoes-diced

Sliced olives

Canned Corn

Romaine/Iceburg Lettuce

Cheese-grated

Tortilla chips (crushed)

Ranch dressing

Sour Cream

Salsa

Brown meat with minced onion; drain grease. Drain beans and add to meat.  Add taco seasoning & water (follow directions on seasoning package). Allow meat to cool slightly.

In a large bowl mix tomatoes, olives, corn and cheese.  Add meat & beans.  Add lettuce and ranch dressing (or keep separate and add to individual servings); mix. Crumble tortilla strips on top, or mix in.

Top with Sour Cream & Salsa, on individual servings.

Related Article:
Discovering Beans

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Vanilla Pudding

Ingredients:

3/4 cup sugar

1/3 cup flour

3 cups milk

2 eggs, beaten

1 Tbsp butter/margarine

1 ½ Tsp vanilla

Directions:

In heavy saucepan combine sugar and flour. Stir in the milk. Cook and stir over medium heat until mix is thickened and bubbly.
Cook and stir for 2 minutes more. Remove from heat.
Gradually stir about 1 cup of hot mix into beaten eggs.
Return all egg mix to saucepan. Cook until nearly bubbly, do not boil. Reduce heat. Cook and stir 2 minutes more.

Remove from heat. Stir in margarine/butter and vanilla.

Related Article:
Chocolate Pasta

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Chocolate Pasta

Yep. I know it sounds weird. And it kind of is. But it's fun, and different, and everyone should try it at least once in their life. Keep in mind that it is not exactly sweet, so it may not be what you expect when you first try it. It can be served warm or cold, with all sorts of creative toppings. My favorite way to eat it is served cold, topped with homemade vanilla pudding, and a sprinkle of cinnamon.
Some other topping ideas: vanilla ice cream, chocolate sauce, raspberry sauce, whipped cream, powdered sugar...be creative! (let me know if you find an amazing combination)
You could even use as an edible decoration, for parties, or desserts.
I've also heard it is great with savory type sauces; I was thinking I would try it topped with enchilada sauce? Hmm...interesting

Chocolate pasta

1 3/4 cup flour (your favorite combination of : semolina, white, or wheat)
1/4 cup cocoa powder
2 tbsp white sugar
2 eggs
1 tbsp oil (I use canola)
1 tsp vanilla
pinch of salt

(These are the directions for making by hand; you can also put all the ingredients into a stand mixer if you prefer)

In a large bowl, mix flour, cocoa powder and salt using wire whisk. Dump flour mixture onto flat work surface (or proceed in large bowl). Make a deep well (like digging a hole for a volcano) in the center of the mound and break eggs into well. Gently mix the eggs with a fork, adding oil and vanilla. Slowly allow the flour to fall into the liquid and mix together. Stir with fork until you have a soft dough. Form into ball and move to clean, lightly floured work surface. Knead for 5-10 minutes, until dough is soft, elastic and even in color. Cover tightly with plastic wrap and allow to rest (30min-1hr).

Roll dough: pinch of small piece, about the size of golf ball, and tightly re-cover rest of dough. Use pasta machine, or rolling pin. Allow sheets to dry for 20 minutes before cutting.

Cut sheets into desired pasta shapes (use pasta machine, pizza cutter, knife, or cookie cutters, etc). Allow pasta to dry again, about an hour, before cooking.

To cook: bring water to boil, over high heat, in a large pot. Add pasta. Turn heat down slightly, but make sure it is constantly boiling. Cook for about 3 minutes (or until desired tenderness).
Drain and serve, or refrigerate to serve chilled.

Related Article:
Something about Homemade Pasta
Homemade Pasta (basic recipe)
Homemade Vanilla Pudding

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Buying in bulk

I love buying things in bulk; but only when it makes sense, and I can use it before it expires. It’s a great way to save money, reduce trips to the store, and add to my food storage. I buy a lot of my bulk stuff at Costco, and if Costco doesn’t have it then Winco—which I have recently discovered, thanks to a friends suggestion--has pretty good deals on the other stuff. Anything I don’t buy in bulk I buy from Walmart.

I used to just buy everything at Costco, even new things I hadn’t tried, and things I didn’t use often; but I quickly learned (not quick enough though) that it doesn’t make sense to buy something in bulk if you don’t use it often. Over the past few years I’ve done a slow and thorough (and painful) clean out of my food storage, and I am finally down to having only things I use; and none expired. It was quite a process, and I felt guilty throwing out a lot of it. But it really doesn’t make sense to take up the space with something I know I won’t ever use (or is expired). After it was all said and done I’ve learned my lesson, I’m moving forward, and it feels good; lighter and refreshing.

So, when buying in bulk, even if it’s a great price, first ask yourself:

Is this something I use often?

Is this something I have used before (should I try it in a smaller amount first)?

And, will I use this much of it before it expires?

If you answer yes to all these questions, then go for it! Know that your dollar will be well spent.

Read more of my thoughts about buying in bulk in this article:
42 lbs of Beans

Homemade Pasta

1 ½ cup semolina flour
1 cup unbleached white flour
½ cup whole wheat flour
½ tsp salt
4 eggs
¼ cup water
1 tbsp olive oil

Combine flour and salt in (mixer) bowl. In small bowl beat eggs slightly; add water and oil to eggs. Pour mixture into flour and mix until stiff dough forms (or by hand with wooden spoon). Add flour or water, a tiny bit at a time, as needed. Knead 10 minutes (in mixer, or on flat surface by hand), until dough is smooth and elastic. Wrap dough ball tightly in plastic, let rest 20-60 minutes. Roll into thin sheets (using machine or rolling pin). Cut into desired shapes.

To cook: Add to boiling, salted water. Boil for 3-5 minutes.

This is a simple, basic recipe for homemade pasta. I've used it the most often. It can be cut or shaped any way you like. I have a pasta machine with two different cutting heads: fettuccine and tagliatelle (flat spaghetti). I’ve also rolled it thin and used small cookie cutters to make animal shapes (fun!).

For more details and information about homemade pasta read this article:

Something about Homemade Pasta
Chocolate Pasta Recipe

Chicken Noodle Soup

1/2 recipe Homemade Pasta Noodles (cut to fettuccine 1” long, #4 width)
(or store bought, about 1 lb package)
2 chicken breasts, boneless skinless
½ lb frozen carrots & peas
5 stalks celery, chopped
1 can corn, drained
1 tsp onion powder
1 tbsp onion flakes
3 tsp salt
1 tsp ground black pepper
½ tsp garlic powder
2 tbsp (2 cubes) chicken bouillon

Prepare pasta dough, roll, and cut to desired size & shape. Allow to dry while preparing soup (skip this step if using store bought pasta).

Defrost chicken (if frozen, use microwave defrost setting). Fill 6 quart pot 2/3 full of water. Bring to a boil on high heat. Cut chicken into large thin chunks, about fourths, and put in boiling water. Reduce heat to simmer for 30 minutes (check chicken for doneness--no longer pink in middle of fattest piece--after 15 minutes).

Remove chicken from water and cut into bite size chunks. Pour broth through strainer into bowl. Clean remaining foam out of pot. Return broth to pot.

Add to broth: chicken, all veggies, all seasonings, and water to fill to about an inch below top of pot (about 6 cups).

Bring soup to a boil on high, then reduce heat and simmer for 15-20 minutes (or until veggies are desired tenderness).

Add pasta, bring to boil, cook 3 minutes (or according to package if store bought; usually 8 minutes). Remove from heat; serve.

Delicious served with homemade wheat bread, for dipping.

Read Full Article
Homemade Pasta Noodles Recipe
Wheat Bread Recipe
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Quick Meals

Although cooking from scratch is the ideal way to feed your family, busy lives occasionally get in the way. It does take extra preparation and time to do it all. I like to keep some quick and easy basic items on hand for those days when life comes at you fast.

Here are some things I keep on hand, and in my food storage:

kraft mac n cheese, canned foods (chili, soup, beans, tuna, chicken, spam, corn, peas, olives, diced tomatoes, along with basic ingredients used in recipes) store bought pasta, ramen noodles, pasta sauce, and salsa. And then, of course, there are all the things I haven’t learned to make from scratch like crackers, granola bars, breakfast cereal, and fruit snacks.

I also have a freezer full of basic ingredients and quick meals including store bought chicken nuggets, otter pops, and homemade waffles/pancakes.

We package leftovers to use for lunches, but a few times a week we designate dinner as a time to clear out the leftovers. On occasion I will freeze the leftovers to use as quick meals at a later time; which is a good way to keep healthy homemade food easily accessible.

If you have a lot of freezer space it works great to double the recipe for your meal and freeze the extras. Or, when you have a less busy day, just spend some time cooking food specifically to freeze. Think about the frozen packaged foods you normally buy and have on hand. Try and replace as many of those with homemade instead; one recipe at a time.

Homegrown Mint

I currently grow 2 different types of mint in my garden: Peppermint, and Apple mint

I’m pretty new to the world of mint, and am still figuring it out. But, here’s what I have learned from my own experiences (remember, these are my unprofessional observations, after growing mint in my yard for 1 year):

Growing mint in a container is a good idea for control; it can take over your garden if you aren’t careful. But, if you tend to it regularly you can plant it in the yard. I have mine in a 4 ft wide patch of dirt that borders my backyard because I want them to have plenty of room; I like to dry and use mint through winter. Of course, they are not the only thing planted there, at the moment they co-exist with my grape vines and irises.

Peppermint

The leaves are fairly small and smooth, and purplish on the underside. They seem to be pretty hardy and don’t need a lot of pampering. I grow them in a part sun part shade area of the yard. They stay pretty low to the ground, and easily send out runners.

Apple Mint

The leaves are much larger than peppermint, and are fuzzy. The stems are thicker and tend to grow taller, more like a bush. They do send out runners, but not as fervently. It is also famous for use in apple mint jelly. I plan to someday try this, but it sounds a little weird, and I may not get around to it.

Trimming mint

All of my mints are trimmed regularly, so I don’t know yet how invasive they would naturally be. I didn’t use as much apple mint last season, and it grows faster, so I ended up just trimming it and throwing away a lot of the leaves (or my little dog eats them if I leave them in the yard). I was harvesting the peppermint about once a week, but I was also being overzealous and wouldn’t get a whole lot at a time. I just use my kitchen scissors if I am harvesting, or garden clippers if I’m just taming them. I like to trim only about 1/3-1/2 of the plant at a time and leave a few inches on each stem.

Drying mint

I dried some of the apple mint, so I had a baggie full at the end of the summer, but I was mostly interested in the peppermint. I use it regularly in tea, that’s why I dry it, but I’m excited to try it fresh in recipes.

The drying process is the same for all types: trim the stems, leaving a few inches on the plant. Wash all the plants in cool water to clean off any dirt or bugs. I put them in a vegetable strainer and gently rub the leaves while running the water over them. You can choose to dry the leaves whole or chopped. I like them chopped because it works great for tea. After washing the leaves (leaving them on the stems) I shake off most of the water, and then gently dry them on paper towels (I don’t care if they are a little wet, just not dripping). Then I hold a small bunch of them, flatten the leaves along the stems, and using my kitchen shears (aka cooking scissors) I chop them into little pieces; stem and all. I then do one of two things. If I have a small batch I will just spread them on a paper towel (supported by a plate) and leave them on the counter. Throughout the day I will move them around on the plate to be sure they are drying evenly. Once they are fully dry I will store them in a plastic bag or glass jar in my pantry. If I have a larger batch I will use my food dehydrator. Spread them out on each tray, and dry for a few hours. I will check them occasionally to be sure they are not over drying. And as soon as they feel dry and crispy I will store them for later. The dehydrator is much faster, but in small batches it’s easier just on a plate.

Mint tea

Mint tea is very relaxing and delicious. Mint has soothing effects on the stomach, and many other benefits (you’ll have to look those up yourself). You can also add it to any other tea recipe (just add desired amount and follow directions for the other tea).

To make a cup of mint tea: Heat 1 cup of water to boiling (or 70 sec in microwave—I use a 2 cup glass measuring container). Measure 1-2 tsp dried mint leaves into water, and stir; let steep for 3 minutes. Pour tea through strainer into mug. Enjoy as is, or add sugar and/or milk to taste. I like it best using peppermint, but apple mint is pretty good, and you can also try a combination of different mint flavors (I plan to add spearmint to my garden when I get a chance, and then I’ll make a mix of peppermint and spearmint).

Uses for mint

Mint is very versatile and has many uses. Peppermint has medicinal properties, and my kids and I like to use it in place of antacids or pepto. Just pick a leaf or 2 and chew. You can spit out the chewed leaves, or swallow them. It’s safe for kids, but I don’t like them to use too much, just in case. You can also add fresh mint to any recipe, or use as a garnish. I plan to try putting it in the blender with ice cream to make a fresh mint milkshake. And then, of course, there is mint tea which is my favorite use for it.

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Hamburger Buns (from scratch)

1 cup milk
1 cup water
2 tbsp butter
1 tbsp white sugar
1 1/2 tsp salt
3 tsp yeast
5 1/2 cups unbleached white flour

1 egg yolk
1 tbsp water

Combine milk, 1 cup water, butter, sugar and salt in a saucepan. Bring to a boil, and then remove from heat. Pour liquid into bowl of mixer. Let cool 5 minutes. Add ice cubes, 1 at a time, allowing each to melt until liquid is still hot but cool enough that you can hold your finger in without feeling burned. If it’s too hot it will kill the yeast.
Add yeast and stir. Allow yeast to proof for 10 minutes, until foamy.
Add 4 cups of flour. Mix until combined. Add more flour, ½ cup at a time, until dough forms a ball and cleans the sides of the bowl. Mix for 2 more minutes.
Place dough in a separate, well oiled bowl. Turn dough to coat all sides. Cover bowl with a clean damp towel, or plastic sprayed with oil. Allow dough to rise until double (30 min-1 hour); this will vary depending on the temperature of your kitchen.
Punch down dough; divide into 12 portions. Make tight balls, pinching at the bottom. Place on baking sheet. Allow to rest for 2 minutes. Flatten each ball using the palm of your hand. Cover with towel or plastic, and allow to rise until double (about 30 min).
Heat oven to 400F. Mix egg yolk with 1 tbsp water and brush over tops of rolls. Bake for 15-20 minutes; until nicely browned.

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Wheat Bread, by Jen

 

(makes 2 loaves)                                                                            

1.            ¼ cup honey

               2 ½ cups hot water

               3 tsp yeast (or 1 packet)

2.            3 tbsp dry milk

               3 tbsp potato flakes

               2 tsp salt

               3 tsp gluten flour

3.            4 cups whole wheat flour (or sub part white)        

4.            ¼ cup Canola oil

5.            1-2 cups white flour (or bread flour)

Use hot water from tap (as hot as it will go—or microwave for 2 minutes). Measure honey into mixer bowl. Add hot water to bowl by pouring into measuring cup used for honey; this will cool the water and clean out the rest of the honey. Stir to combine honey and water. Test water with finger to make sure it isn’t too hot for the yeast.  Add yeast and let sit for 10 min. 

Combine milk powder, potato flakes, salt, and gluten. Add to bowl; mix. Add 4 cups of (wheat) flour; mix again until combined. Add oil.  Knead until all ingredients are moistened, then about 5 more minutes. Add 1 cup white flour. Continue to knead until dough forms a ball, and cleans side of bowl (adding more white flour as needed, ¼ cup at a time); then knead an additional 1-2 minutes.

Spray oil to coat new bowl; place dough in bowl and turn to coat w/ oil.  Cover with clean towel, or plastic sprayed w/ oil. Let rise until double (45 min-1 hour). Punch down, and recover. Let rise until double again (30-45 min). 

Spray oil to coat bread pans. Punch down dough, knead briefly, divide and shape into 2 loaves.  Place loaf in pan upside down; press firmly into pan. Remove and turn right side up. Cover loaves with clean towel, or plastic sprayed w/ oil. Let rise to about an inch above rim (about 30 min).  (should still look round and tight, not like a balloon--if rises too much there will be lots of holes in the bread and it will shrink in oven; if this happens then knead briefly, reshape and let rise again).

Heat oven to 350 F. Remove towel/plastic. Slit top of loaf with sharp knife down center. Bake for 30 minutes.  Remove from pan immediately, let cool on wire rack.  Brush top with butter or lightly coat with cooking spray while still hot. Cool completely before storing.

Tips:

·    Don’t let dough over rise. If need to leave at any time put dough in fridge to rise. Punch down before leaving.

·    Punch down and let rise additional times—the more the bread rises the better developed the flavor and texture will be (be sure to not let over-rise at one time before punching down, this will suffocate and kill this yeast). But, if there is a time restraint only 1 rise (the very first one) is sufficient.

·    When using a towel to rise the bread it tends to dry out slightly on the top. I usually just make sure it is sufficiently coated in oil. But you can slightly moisten the towel before covering, to prevent drying out.

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Hamburger patties

3 lb ground beef
2 eggs

to taste:

bbq sauce
onion flakes
onion powder
garlic powder
black pepper
seasoning salt 

Mix all ingredients together, in a large bowl, using hands. Use 1/3 cup to scoop portions. Form into a ball, and then flatten each into a patty that is slightly under ½ inch thick. Place on wax paper. Grill on outside bbq’er (or some form of grill that will drain the grease) over medium heat.

Makes 16-18 patties

Not advised to cook in a frying pan; this will cause the patty to retain all of its grease, and isn’t very tasty (or healthy).


Related Articles:
Hamburgers with Griddled-bread-buns
Will Work for Buns

Related Recipes:
Homemade Hamburger Buns
Griddled-bread-buns


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Grilled Cheese Sandwiches

Sliced sandwich bread (2 per serving)

Spreadable margarine

Sliced American cheese (2 per serving)

Egg (optional—1 per serving)

Spread margarine evenly on 2 slices of bread. Place 1 bread on heated griddle, butter side down (I use 325F setting). Place 2 slices of cheese on top. Place other bread on top, butter side up. Toast until golden brown. Flip, and toast other side until golden brown. Remove from griddle.

for optional egg:

Crack egg into cup/bowl. Break yoke with a fork. Spray griddle with oil. Pour egg onto griddle just before 1^st slice of bread for sandwich. Flip egg and cook until desired doneness (I like it best with the yoke a little runny). Place egg on sandwich between 2 cheese slices. Follow rest of recipe as written.

I usually serve these with tomato soup (campbells from a can, for now) to dip in.

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Griddled-bread-buns

Sliced sandwich bread, 2 per serving

Spreadable margarine

Spread margarine evenly on bread. Place on heated griddle (I use 325F setting). Toast until golden brown. Flip. Lightly toast. Serve with hamburger patty, buttered side out.


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Related Recipe:
Hamburger Patties

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Vanilla Ice Cream Bread

½ recipe Easy Vanilla Ice Cream, subbing 4.5 cups milk and 7 tbsp melted butter for cream and half/half

(here’s the ingredients you’ll need from that recipe: 2 ¼ cups milk, 4 tbsp butter, ½ cup white sugar, 1 tsp vanilla, ½ tsp salt…I know, I am trying to be difficult)

2 tbsp yeast

2 eggs

¼ cup brown sugar

2 tbsp canola oil

6-8 cups white flour (give or take, depending on the weather)

Combine ingredients for ice cream recipe in a sauce pan. Cook over medium heat until butter is melted. Pour into mixer bowl (with dough hook). Add ice cubes, one at a time, until liquid is hot to touch but you can keep your finger in without feeling burned. Add yeast and stir. Let sit for 5 minutes until yeast is foamy. In small bowl, combine eggs, sugar, and oil. Beat slightly with a fork. Add to mixer bowl, and mix to combine. Add about 5 cups of flour and mix until all combined. Continue to add flour, ½ cup at a time, until dough forms a ball and cleans the sides of the bowl. Grease/spray a separate bowl, and place dough inside. Turn to coat dough with oil. Cover with plastic or a clean damp towel. Let rise for 30 minutes; until about doubled. Punch down. Grease 2 bread pans. Separate dough into 2 halves and form each into a loaf. Press each loaf, upside down, into bread pan. Remove from pan and turn over. Cover with plastic or towel. Let rise until about 1-2 inches above pan. Heat oven to 350F. Using a sharp knife, make a ¼ inch deep slit lengthwise across the top. Bake for 30 minutes. Remove from pan immediately and place on cooling racks. Brush tops with melted butter or spray lightly with cooking oil.

*to adapt this recipe without a stand mixer: Use a large bowl in place of mixer bowl. Use a wooden spoon instead of dough hook. After adding first 5 cups of flour, stir until combined, and then pour onto flat surface. Knead dough by hand; adding flour ½ cup at a time until no longer sticky, and dough is elastic. Follow rest of recipe as written.

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Heavy Cream Substitute

1/3 cup melted butter

¾ cup warmed milk (or enough to make 1 cup)

Combine, and use in recipe that calls for heavy cream.

*this does not whip, and does not make ice cream (I’m not sure exactly what you would even use it for)

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Easy Vanilla Ice Cream

4 cups half & half

1 cup heavy cream

¾ cup white sugar

2 tsp vanilla

Pinch of salt

Mix together sugar and 1 cup liquid. Microwave for 1 minute. Stir until sugar is dissolved and not grainy. Combine with rest of ingredients in a bowl, mix well. Pour into ice cream maker. Process for 30 minutes. Serve soft, or scoop into plastic container and freeze until desired firmness (1-2 hours).

*I only have a 1 quart ice cream maker, so this is scaled to fit that.

**it’s ok to sub part (or all) of the liquid with regular milk or evaporated (can) milk; but the less cream you use, the more slushy-like the ice cream turns out. But do NOT use the heavy cream substitute recipe I have posted.

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