vanilla instant pudding (4 serving size) (i use sugar free)
Directions
1
In a bowl mix pineapple, and sour cream with dry pudding mix, mixing well. Add coconut (save a couple of Tablespoonfuls for garnish), vanilla, and cool whip (save a couple of tablespoonfuls for garnish)
2
Pour mixture into pie crust. Spread remaining cool whip in a small design (I make a little circle on top for garnish, sprinkling remaining coconut on top. Place in fridge for a couple of hours to set up. In the hot summer months sometimes I freeze this pie and eat frozen... just a delicious.
Combine cream cheese and shortening, creaming well.
2
Gradually add sugar, beating until light and fluffy.
3
Add eggs, beating well after each addition.
4
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
5
Stir in walnuts and orange peel.
6
Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.
7
Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.
8
Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling
DOUGH: Mix flours, oats, salt, caraway and instant yeast together in a large bowl. Add the sour milk, yogurt and sourdough culture and begin mixing, either with an electric mixer or by hand. Mix until dough forms a ball, adding water if needed. The dough should be slightly sticky.
2
Continue kneading, either with the mixer or on a lightly floured board for 5-7 minutes. Let the dough rest for 5 minutes, then knead again for 1 minute. Form into a smooth ball and place in an oiled bowl, turning to coat the top. Cover with a clean dish towel and let rise in a warm place until doubled.
3
Turn out onto a lightly floured board and form into a typical long loaf as follows: Degas as little as possible. Pat dough into rectangle. Indent with fingertips down the middle. Fold one third to middle, lengthwise, pulling dough taut on the bottom. Press seam a little to seal. Fold other third to middle (pulling dough taut) and pinch seam closed. Roll over, seam-side down and rock gently while rounding the ends and making loaf longer or fatter, as you wish.
4
Place on parchment paper on a baking sheet or cardboard, dust top with flour and let rise until doubled. About 30 minutes before you plan on baking, slash the top with a sharp razor blade at least 1/4 inch deep.
5
Heat oven to 500 degrees for 1 hour before baking. Use a baking stone if you have it, according to manufacturer's instructions. Otherwise, place an old pan on the bottom rack and set the second rack in the middle.
6
Place the bread on the middle rack (still on the parchment or floured baking pan), pour 2 cups of hot water into the old pan and close the door.
7
Using a spray bottle filled with water, spray the sides of the oven after two, five and seven minutes. Turn oven down to 450. Bake for 20 minutes.
8
Turn oven down to 350 and bake for another 20 to 30 minutes, or until a temperature probe measures 190-200F or loaf is brown and sounds hollow when tapped. Remove and let cool 2 hours before slicing.
9
NOTE: You can purchase sourdough culture online. King Arthur Sourdough Starter, Goldrush Sourdough Starter, or Ed Wood's International Starters can all be purchased online. Or you can obtain a culture sample from a friend or start your own.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well.
Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
3
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting.
4
Fudge Frosting if using:
In medium sauce pan, mix sugar and cocoa. Stir in milk, butter/margarine, corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 minutes, stirring occasionally. Cool for 45 minutes.
Beat in vanilla and enough powdered sugar for spreading consistency.
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough. Cook and crumble bacon.
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.
Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.
Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional).and add crumbled bacon and finely diced onion if so desired.
Roll up the dough starting at one edge of the square. Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).
2
Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread).
Make sure you allow your pepperoni roll to cool completely before slicing and serving it.
low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c
reduced sodium worcestershire sauce
2 Tbsp
lemon juice
16-18 ounces of beer of choice (lager or pilsner
Directions
1
The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frig.
2
Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).
3
To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.
4
Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.
