Ingredients
1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbs melted butter
Directions
1. Mix together the flour and the eggs. Gradually add in the milk and the 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. (or instead of turing with a spatula, flip the crepe when it loosens with the griddle as Scott and Angee like to do.) Serve hot.
4. Top with favorite cut up fruit or fruit sauce, whipped cream, powdered sugar, or whatever you wish. Then roll up if desired or leave flat and enjoy.
Gyoza
Gyoza
(Japanese Pot-stickers)
These amounts are approximate. I just wanted to get the basic info down so that I wouldn't forget how to make these!
Ingredients:
Cabbage - 1/2 head?Carrots - maybe 1 cup shredded?
Ground Beef - 1/2 pound?
Onions (or onion powder)
Garlic (or garlic powder)
Salt
Pepper
Soy Sauce
Corn starch
Directions:
Brown and drain ground beef. Finely chop veggies. Combine ground beef, and chopped veggies in a bowl. Add seasonings, corn starch and small amount of soy sauce (just enough to moisten everything a bit). Spoon small amount of meat and veggie mixture onto center of gyoza skin. Moisten edges of skin with water (dip finger in water and rub edge). Fold one side over to make a half-circle and crimp edges together with fingers.
Put small amount of oil in bottom of frying pan (1-2 Tbsp). Fry single layer of gyozas on one side only until slightly toasted. Then pour 1/4 - 1/2 cup water over all, cover the pan with a lid and let them steam. The gyozas are done when the skins have turned somewhat translucent and the water is steamed away.
Angel Drops
Mix together:
2 cubes Softened Butter (1 cup)
2 cups Flour
1/8 to 1/4 tsp. Salt
Roll into balls and place on ungreased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Remove from oven and roll in powdered sugar while still hot.
Place on a plate to cool.
Makes about 2 dozen.
2 cubes Softened Butter (1 cup)
2 cups Flour
1/8 to 1/4 tsp. Salt
Roll into balls and place on ungreased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes.
Remove from oven and roll in powdered sugar while still hot.
Place on a plate to cool.
Makes about 2 dozen.
Thanksgiving Sweet Potatoes
Recipe from Hanna Griffiths
This recipe is for fresh sweet potatoes. You will need to start by either boiling them or baking them in the oven (just like a baked potato). Then peel them, slice them and layer them in a casserole dish. After each layer, sprinkle with dabs of butter and brown sugar. You can put marshmallows on top too. Heat uncovered in 350* - 400* oven (whatever you have your oven temp set at for other Thanksgiving recipes is usually fine) until potatoes are nice and warm, and marshmallows are a little toasty.
This recipe is for fresh sweet potatoes. You will need to start by either boiling them or baking them in the oven (just like a baked potato). Then peel them, slice them and layer them in a casserole dish. After each layer, sprinkle with dabs of butter and brown sugar. You can put marshmallows on top too. Heat uncovered in 350* - 400* oven (whatever you have your oven temp set at for other Thanksgiving recipes is usually fine) until potatoes are nice and warm, and marshmallows are a little toasty.
Candy Crunch Pudding Pie
Candy Crunch Pudding Pie
(I just used packaged HEATH English Toffee Bits from the baking section)
1 OREO pie crust (6 oz.)
Directions:Beat milk and pudding mix with whisk 2 min. Stir in 1/2 the Cool Whip and all but 3 Tbsp. candy bits. Spoon into crust. Top with remaining COOL WHIP and candy. Drizzle with chocolate.
Ingredients:
1 1/2 cups cold milk
1 pkg. (5.9 oz.) chocolate instant pudding
1 tub (8 oz.) COOL WHIP whipped topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided (I just used packaged HEATH English Toffee Bits from the baking section)
1 OREO pie crust (6 oz.)
1 square BAKER'S semi-sweet chocolate, melted
Directions:Beat milk and pudding mix with whisk 2 min. Stir in 1/2 the Cool Whip and all but 3 Tbsp. candy bits. Spoon into crust. Top with remaining COOL WHIP and candy. Drizzle with chocolate.
Melt-In-Your-Mouth Dinner Rolls
Recipe by Donna Harrison
Stir to dissolve and set aside:
2 Tbsp yeast
1/2 cup warm water
2 Tbsp sugar (heaping)
Put in mixer bowl:
1/2 cup melted butter
1 cup warm water
3 well-beaten eggs
2 tsp salt
1/2 cup sugar
4 1/2 - 6 cups flour (First add 3 cups of the flour, then add yeast mixture and continue to beat with wire beaters. Now switch to dough hook beaters and add remaining flour until dough is soft and pliable, but not sticky.
After dough is mixed, set aside to rise at least one hour. Punch down, form into rolls and put in greased pans to rise again. Can raise from one to thee more hours. Cook at 350* for 12 - 15 minutes until light golden brown.
Stir to dissolve and set aside:
2 Tbsp yeast
1/2 cup warm water
2 Tbsp sugar (heaping)
Put in mixer bowl:
1/2 cup melted butter
1 cup warm water
3 well-beaten eggs
2 tsp salt
1/2 cup sugar
4 1/2 - 6 cups flour (First add 3 cups of the flour, then add yeast mixture and continue to beat with wire beaters. Now switch to dough hook beaters and add remaining flour until dough is soft and pliable, but not sticky.
After dough is mixed, set aside to rise at least one hour. Punch down, form into rolls and put in greased pans to rise again. Can raise from one to thee more hours. Cook at 350* for 12 - 15 minutes until light golden brown.
Whole Wheat Pizza Dough
Whole Wheat Pizza
(Adapted from original pizza dough recipe posted on this site.)
1 cup hot water
1/2 tsp salt
1/2 - 1 Tbsp honey
1 Tbsp yeast
3 cups whole wheat flour (approx.)
Mix together water, salt, honey, yeast and about 1/2 of flour. Slowly add rest of flour to make a soft dough - not too runny to work with, but not quite as stiff as bread dough.
Let dough rise 5 or 6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal or corn muffin mix (I usually just use the muffin mix - it's handy).
Roll dough out on pan and let rise 5 or 6 minutes more.
Spread with pizza sauce and top with cheese and toppings of choice.
*Bake at 375 degrees on bottom rack of oven for about 10-12 minutes. Makes 1 large pizza.
*Note: Temperature may need to be adjusted according to the type of pan you use. Darker pans work better with a lower temp (like 375) and lighter pans and pizza stones would probably be fine at a higher temp (like 4). You may have to play around with it to get a temp that works well for your oven and pan.
(Adapted from original pizza dough recipe posted on this site.)
1 cup hot water
1/2 tsp salt
1/2 - 1 Tbsp honey
1 Tbsp yeast
3 cups whole wheat flour (approx.)
Mix together water, salt, honey, yeast and about 1/2 of flour. Slowly add rest of flour to make a soft dough - not too runny to work with, but not quite as stiff as bread dough.
Let dough rise 5 or 6 minutes. Spray pizza pan with cooking spray and sprinkle with cornmeal or corn muffin mix (I usually just use the muffin mix - it's handy).
Roll dough out on pan and let rise 5 or 6 minutes more.
Spread with pizza sauce and top with cheese and toppings of choice.
*Bake at 375 degrees on bottom rack of oven for about 10-12 minutes. Makes 1 large pizza.
*Note: Temperature may need to be adjusted according to the type of pan you use. Darker pans work better with a lower temp (like 375) and lighter pans and pizza stones would probably be fine at a higher temp (like 4). You may have to play around with it to get a temp that works well for your oven and pan.
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