February 22: Buttermilk Scones

Yummy yummy scones. You've got to try this one!

1 qt buttermilk

2 TB yeast

2 TB sugar

2 eggs, beaten 

2 TB oil

1 1/2 tsp baking soda

9 to 10 c flour

Warm buttermilk and add yeast. Add sugar, oil, eggs, and four cups of the flour to which has been added the soda. Beat until smooth, then gradually add rest of the flour. Let raise until doubled in bulk. Fry in deep oil. Serve with butter and honey/jam or as a Navajo Taco with chili, cheese, tomato.

February 21: Toasted Ravioli

This recipe is a recently acquired favorite.  Hope you enjoy it too. 

1/4 c milk
2 eggs

1 1/2 c dried bread crumbs
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste

2 lbs pkg frozen cheese ravioli, thawed

2 cups vegetable oil for frying

Grated Parmesan cheese
Marinara sauce

Combine milk and egg in a small bowl. Combine breadcrumbs and seasonings in a shallow bowl. Dip ravioli in milk mixture and coat with breadcrumbs.

In a large sauce, heat marinara sauce over medium heat.

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Serve with hot marinara sauce and Parmesan cheese. 

February 20: Strawberry Cake

This fabulous recipe comes from a favorite cookbook "Recipes from the Heart."

Prepare one white cake mix in a 9x13 pan as directed. Let cool. Cream together.
    8 oz cream cheese
    1 c sugar
    Then fold in 8 oz Cool Whip
Spread on top of cake.
Prepare one pkg Danish dessert as directed. While it is setting, slice strawberries and place on top of cream cheese mixture and then pour Danish dessert over top. Refrigerate until well set. Keep leftovers refrigerated. 

(May use Raspberry Danish dessert and raspberries instead.)

February 19: Focaccia Bread

I love to make this bread and use for sandwiches. It is a pretty simple recipe and very delicious. 

2 3/4 c flour
1 tsp salt
1tsp sugar
1TB  yeast
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1.2 tsp basil
1 pinch black pepper
1 TB oil
1 c water
2 TB olive oil
1 TB grated Parmesan cheese
1 c Mozzarella cheese

In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper. Mix in oil and water. When the dough has pulled together, knead for a few minutes until smooth and elastic. Lightly oil a large bowl, place the dough ion the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 350 degrees. Punch dough down, place on greased balking sheet. Pat into a 1/2 thick rectangle. Brush top with olive oil. Sprinkle with  Parmesan cheese and Mozzarella cheese. Bake in preheated oven for 15 minutes or until golden brown. Cut into 6 pieces. Slice in half horizontally.

Serve in bread for sandwiches:
Ham and Swiss, tomato, lettuce and red onion, or
Turkey and Muenster 

February 18: 12-Grain Bread

It is my sister Karen's birthday day. I will share a healthy recipe today in her honor.  Karen is a pretty healthy person. She wakes up early every day,exercises every day and eats healthy food. She is an example to me in so many ways. 

6 c hot tap water
2 c 9-grain cracked cereal (uncooked)
1/3 c millet
1 c raw sunflower seeds
2 c high gluten flour or 1/2 c vital gluten
2/3 c honey or molasses
2/3 c oil
2 TB salt
3 TB  instant
3 TB dough enhancer
whole wheat flour

Measure first five ingredients into Bosch bowl. Mix gently to fold ingredients together. Let sit five minutes. Add 9 cups wheat flour, honey, oil, salt, and mix to a paste. Add yeast. Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl. (Approximately 14 cups). Knead 7 minutes. Add dough enhancer. Knead until mixed through. Form into 6 large loaves. Let rise until about two inches above pans. Bake at 350 for 30 minutes. 

February 17: Healthy Garden Salad

This one's from Pinterest.

5 TB red wine vinegar
3 TB oil
1/3 c chopped fresh cilantro
2 limes, juiced
1 tsp white sugar
3/4 tsp salt
2 cloves garlic, minced
1 lb frozen edamame, shelled
3 c frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 can black beans, rinsed and drained

Whisk together the vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside.

Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors. 

February 16: Chili Verde Con Carne

My mother in laws wonderful recipe that she served at family dinners.