Tuesday, November 27, 2007

The Best Chocolate Frosting

I had misplaced my frosting recipe and had to do a search for a recipe.  I found a new one, and gave it some personal twists, and this was the BEST frosting we have ever eaten!

3 Tb very soft butter

1 rounded Tb baking cocoa

6 oz cream cheese, softened

2 tsp vanilla

5 c powdered sugar

1/4 c milk

Beat the butter and cream cheese together until fluffy.  Beat in the milk and vanilla.  Then gradually beat in the cocoa and powdered sugar.  This is a creamy chocolate frosting.

Wednesday, September 12, 2007

French Toast

Yummy!  Nothing better for breakfast, lunch, or brunch than French Toast!

The Recipe:

6 eggs

1/4 cup + 2 Tb milk

1 tsp cinnamon

1 tsp vanilla

oil & butter

12-15 slices of bread (this is a good way to use up stale bread!)

Whisk together the first four ingredients until well blended and smooth.

In a large skillet, heat 1 Tb butter and 1 Tb olive or vegetable oil until melted and hot.

Place egg mixture in a flat dish.  A 4x4 baking pan works perfectly for this.  Dip one slice of bread into the egg mixture, turn and dip the other side.  Place dipped bread into the hot skillet. My skillet holds 4 slices at a time.  Cook on medium heat until both sides are golden brown.  Repeat with remaining slices of bread until you use up all the egg mixture.  Add butter & oil as needed to keep toast from sticking to pan.

Serve with syrup, jam, or whatever you like as a topping!


Thursday, August 30, 2007

Science Experiments and Slime Recipe

The boys being silly...

And SCIENCE......................
Jen doing an experiment to show differences in density...

Josh beginning a chemistry project, growing crystals....

and Jack with his own chemistry experiment.....making SLIME! Instructions to follow...

And early yesterday morning, the kiddos were up eating breakfast, and had already started their puzzles for spelling! Now that is motivation!

Homemade Slime Recipe
White Glue
Food Coloring (optional)
Ziploc bag

1. Borax is available in the laundry section of your local grocery store. Take a cup of water and add to it 1 Tbs. of borax (approx 4% solution). Stir until completely dissolved.
2. Make a 50% water 50% white glue solution. Take 1/4 cup of each and mix thoroughly.
3. In a ziploc bag, add equal parts of the borax solution to equal parts of the glue solution. 1/2 cup of each will make a cup of slime.
4. Add a couple drops of food coloring.
5. Seal bag and knead the mixture.
6. Dig in and have fun. Remember to wash your hands after playing.
7. Keep your slime in the sealed bag in the refrigerator when not playing with it to keep it longer. Unfortunately it may eventually dry out or grow mold. Just throw it out and start again!

The borax is acting as the crosslinking agent or "connector" for the glue (polyvinyl acetate) molecules. Once the glue molecules join together to form even larger molecules called polymers, you get a thickened gel very similar to slime. If you've tried this recipe (formula) before using blue starch (instead of the borax) with mixed results, you won't be disappointed with this one. Works every time! If you have access to a chemical supply house, try a 4% solution of polyvinyl alcohol instead of the glue for a less rubbery polymer and one that is transparent showing off the color better.

Wednesday, August 15, 2007



This is a version that we played around with and made.  I took a basic recipe and added the things I thought would be yummy.  My honey absolutely LOVED it and said it was his new favorite bread

2 1/2 tsp dry yeast

1/2 tsp sugar

1 1/4 c lukewarm water (divided)

6-7 Tb olive oil (divided)

about 4 1/2 c unbleached bread flour

2 tsp salt

1/2 c. chopped green or black olives

extra flour for dusting

2 tsp course sea or kosher salt for sprinkling

1 tsp rosemary

2 cloves garlic, finely minced

1/3 c grated parmesan/asiago/romano cheese

In a large bowl, combine 1/2 c water, yeast and sugar.  Allow to sit until foamy, 5-10 minutes.  Stir in remaining water, 3 Tb olive oil.  With your hand or wooden spoon, stir in 1/2 of the flour, and the 2 tsp salt.  Stir in remaining flour, just enough to make a soft but not sticky dough.  Turn out onto a lightly floured surface, and knead 10 minutes until smooth and silky.  Wash and dry your bowl, then lightly coat it with olive oil.  Place dough into bowl and turn to coat it.  Cover and allow to rise in a warm place for 2 hours or until doubled.

Take out the dough, and roll it out into a large rectangle.  Sprinkle one half with chopped olives.  Fold over.  Roll into a large rectangle, 10x14" or to fit a large jellyroll or roasting pan (greased).  Cover with a damp cloth and allow to rise 1 hour.  Uncover dough, and dimple the dough with your fingertips, firmly, to create 1/2" deep dimples all over the dough.  Re-cover and allow to rise 1 hour.  Meanwhile put remaining olive oil in a small dish, stir in the garlic and rosemary. Set aside.  When dough has risen, drizzle olive oil mixture all over the top.  Be sure to fill each dimple.  Use extra oil if necessary.  Sprinkle with cheese, and course salt.  Bake in a preheated 425 degree oven for 5 minutes.  As you place the pan into the oven, spray bottom and sides with water and close oven.  After the 5 minutes, spray oven again, and then bake for 20 more minutes. 

Remove to a cooling rack and serve warm.

This is SOOO good and you can use any herbs and such you like. This is crispy on the outside and soft on the inside. Mmmmm!


Printable Version: Olive Focaccia

Sunday, June 3, 2007

Gramma's Ice Cream Dessert

This recipe has moved --> HERE

Monday, May 28, 2007

Dessert Apple Pizza with Wheat Crust

Dessert Apple Pizza

1 wheat pizza crust

1 large Granny Smith apple (or whatever kind you prefer for baking) – peeled, cored and sliced thin

About 3 Tb cinnamon sugar. (3 Tb sugar +1/2 tsp cin.)

¼ - 1/3 c Caramel sauce for ice cream

Powdered sugar for dusting.


1 c warm water

2 ¼ tsp yeast

3 c flour (2 c all purpose, 1 c whole wheat)

2 tsp kosher salt

2 Tb olive oil.

I combine all and mix in my Bosch, but you can knead by hand if you like. Let dough rest/rise about 45 minutes. Punch down and form pizza crust 1 large or 2 small.


Spread apple slices all over crust. Sprinkle with cinnamon-sugar. Bake at 450 degrees for 10-15 minutes or until crust is golden and sugar is melted and glazed. Remove from oven and immediately drizzle all over with caramel sauce. Then lightly dust with a little powdered sugar. Eat warm. This goes great with some vanilla ice cream.

Just a tip, you can make the crust before dinner, and let it rest while you are eating, then finish the pizza when everyone is done eating, because it only takes a few minutes.


Tuesday, March 6, 2007

Pepperoni Rolls - Using basic bread recipe

This recipe is one that was given to me by a friend from West Virginia. She said that the coal miners would carry them with them into the mines, to eat for lunch. They were inexpensive, and a little more filling than simple bread. The traditional “pepperoni rolls” were nothing more that a roll with pepperoni in the middle. This is my own variation of it.

Bread dough
Mozzarella cheese, cut into sticks (@ 2 ½ x ½”)
Pizza sauce for dipping

Make a basic bread dough (such as the one on the left column). Divide the dough into several equal parts. I usually make a dozen or so. Pat each piece into a circle. In the center of the circle, lay 2 or 3 pieces of pepperoni. Lay over them, a stick of mozzarella. Top with two or 3 more pieces of pepperoni. Then roll up the dough “burrito” style. Fold the ends of the dough over the sticks, then fold over one side, and roll closed. Repeat with all the rolls.
Place rolls on a prepared baking sheet or bar pan. (I coat my bar stone with the “Pan-ease” in the left bar). Lay the rolls seam side down.
Bake at 350 degrees for about 15-20 minutes or until golden brown.
Allow them to cool a couple minutes before serving. Serve with pizza sauce for dipping if you like!


Printable Version: Pepperoni Rolls