Dawn’s French bread

I hope you enjoy my bread.

1 c. warm water

1 pkg. yeast (2 and ¼ tsp.)

1 Tbs. Sugar

Get a large bowl & pour water into it. Sprinkle yeast & sugar into the bowl and mix. Let sit until it bubbles then add;

2tbs. of oil (olive oil preferred)

1 tsp. salt

Approx. 3 cups flour

Stir 1 c. of flour in yeast mixture, mix well with hands and add 1 more c. of flour and mix well, add another c. of flour and mix until  the flour is mixed in. Sprinkle some flour on the counter or on the table and knead, when you are done kneading make sure the dough is shiny, feels soft,  and is no longer sticky.

Put dough in a large bowl. I heat up the oven to 1oo degrees and put the dough into the oven for 15 minutes & when 15 minutes is over make sure the dough is double the size it was before you put it in the oven. Take out of the oven and knead it to squish all of the air out and make into a loaf shape and put on a cookie sheet with parchment paper and heat oven to 375 degrees  and bake for 25 min. And right before  you put the dough in the oven ,dress  the dough with  beaten egg whites and cut diagonally just deep not enough not to let any air out  and dress with more egg white and if you want put some sesame seeds on it and put in the  oven and let it cook for 25 min. and…

DIG IN!

Simon’s Chocolate Chip Cookies

Have fun and enjoy the cookies.

2¼ cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup soft butter

¾ cup sugar

¾ cup brown sugar

1 teaspoon vanilla

2 eggs

12oz chocolate chips

1 cup nuts (optional)

Preheat oven to 375. Combine flour, baking soda, and salt, set aside. Cream butter, sugars  and vanilla. Add eggs. Gradually add flour mixture. Mix well. Stir in chocolate chips and/or nuts. Drop by teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes at 375.

First off I would to apologize for being gone so long. Been under the weather for too long. I guess time flies when you’re miserable as well as when you’re having fun. Almost back to normal now, what ever that means.

How about a southern favorite with a southwest twist? I’m talking about Green Hushpuppies. Now I have to tell the truth here, the first time I heard of these, they didn’t sound all that good. But one taste changes your mind. So let’s get going…

• 2 cups of corn meal
• 1 teaspoon of salt
• 2 teaspoons of baking powder
• 1 small onion – finely minced (if you like em, if not leave them out)
• 1 cup of milk
• 1 egg – well beaten
• 1 can of chopped green chili (you already know I prefer the fresh ones)
• 2 tablespoons of melted shortening
• enough oil for frying

Blend all the dry ingredients together. Mix together the milk, beaten egg, onion, chili and shortening. Add the dry ingredients; you should have a thick batter.

Drop the batter by teaspoons full into hot oil. Cook until golden brown. Drain on paper towels.

Serve these warm with whatever main dish you may be having. Enjoy!

If you ain’t sweatin, it ain’t chili

Chuckwagon 505

PS. Make some extra because I have found out they are great dipped in Blue Cheese Dressing for a late night snack. I know I’m sort of strange, but trust me; they really are tasty that way.

This recipe makes approximately nine rolls but you can easily double it if you need more.

• 2 tablespoons of sugar
• 1 teaspoon of salt
• 2 tablespoons of butter
• ? cup of warm water
• ? cup of milk
• 1 package of yeast
• 1 egg – beaten
• 2 cups of flour
• melted butter for brushing

Preheat your oven to 400°

In your mixing bowl, dissolve the yeast and sugar in warm water. When it gets bubbly, add the butter, salt, milk and egg. Mix well. Add the flour and beat until smooth.

Let rise until it doubles. Stir it down. Place on a floured breadboard and knead lightly.

Roll out the dough to one inch thick. Cut out your rolls with a biscuit cutter.

Place them in a buttered  baking pan. Brush with melted butter and let rise until almost doubled.

Bake for about fifteen minutes until they are golden brown. Serve them warm with lots of butter, then set back and enjoy the complements. Enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 1 cup of oatmeal
• 2 cups of boiling water
• ? cup of brown sugar
• 1½ teaspoons of salt
• 6 cups of flour
• 2 packages of yeast
• 3 tablespoons of butter – melted and cooled
• 1 tablespoon of white sugar
• ? cup of warm water

Preheat your oven to 400°

Pour the boiling water over the oatmeal and brown sugar. Set aside to cool.

Combine the warm water, white sugar and yeast. Let set until bubbly.

Put the oatmeal mixture, salt, butter and the yeast mixture into your stand mixers bowl. (You can do this by hand but I wouldn’t recommend it) Mix to combine. Add the flour one cup at a time kneading with your dough hook until it’s smooth and elastic.

Cover and let it rise until it doubles. Punch it down and let it rise again. Divide the dough in half. Shape into loaves and place in two greased loaf pans. Cover and let rise until almost double.

Bake approximately 30 minutes until they are deep golden brown. Remove from oven; turn out onto a cooling rack for a few minutes. Then brush with melted butter. Let the bread cool completely before slicing. Enjoy!

Goes great with any meal. Especially with soups or stews.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

• 1 can of creamed corn
• ¾ cup of milk
• 1/3 cup of vegetable oil
• 2 eggs slightly beaten
• ½ cup of corn meal
• ½ cup all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon of salt
• 4-5 fresh green chilies or 1 can of chopped
• 1½ cups of grated cheddar cheese

Preheat your oven to 400°

Mix together the corn, milk, oil and eggs. Set aside. Mix the dry ingredients then add that to the corn mixture.

Grease a 9×9 baking dish. Pour in half the mixture. Layer in the green chili then top that with half the cheese. Pour in the rest of the batter. Sprinkle the remaining cheese over the top.

Bake 40-45 minutes or until it’s a deep golden brown. It should be soft, similar to custard when you bring it out of the oven.

Try to time it so the spoon bread comes out when you are ready to sit down to eat. It’s best when it’s hot. Put a big spoon full on your plate and enjoy!

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

PS. You can leave out the chilies if you want it’s still great eating.