Sunday, April 24, 2011
"For breakfast there were pancakes, and Ma made a pancake man for each one of the children. Ma called each one in turn to bring her plate, and each could stand by the stove and watch, while with the spoonful of batter Ma put on the arms and the legs and the head. It was exciting to watch her turn the whole little man over, quickly and carefully on the hot griddle. When it was done, she put it smoking hot on the plate."
-Little House in the Big Woods, by Laura Ingalls Wilder
Good Morning Flapjacks
Recipe shared by CynthiaC.
Ingredients:
1 cup Flour
2 tsp Baking powder
1/2 tsp Salt
2 Tbsp Sugar
1 egg
1 cup Milk
3 Tbsp Butter, melted
Directions:
- Heat griddle to Medium heat.
- Sift dry ingredients together.
- In another bowl, beat egg.
- Add milk and butter to egg; beat until well blended.
- Pour liquid mixture into dry ingredients and stir until just moist (It will be lumpy).
- Lightly grease your griddle.
- Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
- Brown on both sides and serve hot.
To all my lovely readers, may you be blessed on this beautiful Spring day!
Love always,
-Bec
Thursday, April 21, 2011
This is why I love my job!
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| My bunny got into the Kool-Aid! He's a little hyper.. |
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| Photo Op time! Say "Carrots"! |
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| Holly's bunny looks like it has Tootsie Rolls growing out of it! |
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| Fuzzy Friends. |
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| Kooky lit'l fella! |
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| Be Verwy, Verwy Quiet.... I'm hunting Wabbits! |
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| Auditions for the Cadbury bunny is intense! |
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| As if making Pine Cone bunnies wasn't enough to occupy our day, we couldn't leave without baking cookies! |
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| Our drawing expertise goes beyond the coloring pages! |
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| We express our art in edible form too! |
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| Nothing like a hard day's work... |
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| "A Day in the Life of a Jr. High School Para-Professional"! |
Wednesday, April 20, 2011
Rosemary Chicken,
It's what mama makes...
It's what my taste buds were craving...
It's what's for dinner!
Rosemary Herb Chicken
4 – 6 boneless, skinless chicken breasts
3 Tablespoons butter
Rosemary Herb Seasoning
2 cups White Cooking Wine**
2. While butter is melting, give your chicken a few light bashes with the tenderizer and then throw them into the skillet in a single layer.
3. Brown breasts on each side.
4. Sprinkle each breast generously with Rosemary Herb Seasoning, on both sides.
5. Add White Cooking Wine, cover and let your chicken absorb all that yummy goodness for about 15-20 minutes, making sure to turn chicken over once halfway through cooking.During last 5 minutes of cooking, remove lid to allow the heat to cook off the liquid.
6. Serve warm with pasta and steamed veggies, Yum!
**Substitution: Use Chicken broth if White Cooking Wine is not available!
I love how my mother makes her Rosemary Chicken. Somehow, Mama always manages to make her chicken breasts so tender it practically melts in your mouth like butter! Mmm!
Enjoy,
-Bec
Tuesday, April 19, 2011
Don't worry, you didn't read the title wrong. This yeast bread has super easy-to-follow directions, is super fast to make and is super yummy to eat! So if you are crunched for time and need a fresh loaf of bread to go with supper then try out this fantastic Greek White Bread recipe!
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| One of my student aids, Michael, helped me make these! |
Found on About.com, this recipe passed our family taste test and has been added to our SouthShore Kitchen Recipe Collection! We used "Method 2".
Enjoy,
ψωμί σπιτικό
Psomi Spitiko: Easy Homemade Bread
In Greek: ψωμί σπιτικό, pronounced psoh-MEE spee-tee-KOH
This is an easy and relatively quick recipe for a homemade white yeast bread without a bread machine. Because it's so easy, I recommend making it entirely by hand, but if you want, use your pastry hooks to get the dough started, and finish off by hand.
This yeast bread recipe is quicker than most, and easy to make. Bread flour is best, but all-purpose flour produces a nice result as well (it's what was used to make the loaves in the photo). A great recipe for last-minute homemade bread.
This is an easy and relatively quick recipe for a homemade white yeast bread without a bread machine. Because it's so easy, I recommend making it entirely by hand, but if you want, use your pastry hooks to get the dough started, and finish off by hand.
This yeast bread recipe is quicker than most, and easy to make. Bread flour is best, but all-purpose flour produces a nice result as well (it's what was used to make the loaves in the photo). A great recipe for last-minute homemade bread.
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 80 minutes
Ingredients:
- 3 3/4 cups of bread (or all-purpose) flour
- 1 1/2 cups of lukewarm water
- 1 packet (1/4 oz) of dry yeast
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- ----------
- OPTIONAL
- water for brushing
- sesame seeds
Preparation:
Dissolve yeast in the warm water.
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
There are two ways to make the dough: using a mixer, and by hand.
METHOD #1: Mixing bowl:
Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.
Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands.
METHOD # 2: By hand:
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.
Make the Loaves
Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.
Cool on a rack.
Yield: two (approx.) 1-pound loaves
Notes:
In a mixing bowl, combine 1 1/2 cups of flour, salt, oil, and yeast with water, and mix until thoroughly blended. Cover tightly (plastic wrap works well) and let sit for 30 minutes.
There are two ways to make the dough: using a mixer, and by hand.
METHOD #1: Mixing bowl:
Mixing with pastry hooks, slowly add 2 cups of flour to the yeast mixture and knead until smooth. The dough will be very sticky and just needs enough additional flour so it can be handled.
Sprinkle a work surface with the remaining 1/4 cup of flour and turn out the dough, kneading briefly by hand, pulling in the flour, until it doesn't stick to hands.
METHOD # 2: By hand:
Add 1 1/2 cups of flour to the yeast mixture and combine with hands to form a cohesive dough. Turn out onto a floured work surface and knead in as much of the remaining flour as needed until the dough is smooth and doesn't stick to hands.
Make the Loaves
Shape into two loaves, place on a nonstick cookie sheet, and place on the middle rack in a cold oven for 15 minutes.
Turn on oven to 425°F (220°C) and bake on the middle rack for 30 minutes or until golden.
Cool on a rack.
Yield: two (approx.) 1-pound loaves
Notes:
- The loaves will rise while in the cold oven, and will rise further when baking, so allow adequate space between.
- To create a more crusty top, just before baking score the loaves 2-3 times diagonally across the top.
- Optionally, just before baking, brush the top of the loaves with water and sprinkle with sesame seeds before placing in cold oven.
Source: http://greekfood.about.com/od/greekbreadspitas/r/aspro_psomi.htm
©2011 About.com, Inc., a part of The New York Times Company. All rights reserved.
Wednesday, April 6, 2011
My Baby Girl came home from school today, grabbed two ziploc bags out of the cabinet and asked, "May I make Chocolate Ice Cream?" While at school today she had logged into Success Maker and read a science article about how liquid can take different forms depending on it's temperature. At the end of the article there was a recipe on how to turn Chocolate Milk into Ice Cream by using Ziploc bags. She was bound and determined to make ice cream but could not remember the details of the recipe. With the help of her big brother, we embarked on a mission to concoct a tasty treat!
Chocolate Ice Cream in a Bag
Servings: 1
Ingredients:
2 Tbsp Chocolate flavored NesQuick powder
1 Cup Whole Milk
1/2 cup Rock Salt (Kosher Salt works great too!)
Ice Cubes, enough to fill a gallon-sized bag about half full
1 pint-size Ziploc freezer bag
1 gallon-size Ziploc freezer bag
Directions:
1. Combine NesQuick and milk in the pint-sized bag and seal it. Shake it up until the chocolate powder is well mixed.
2. Place the salt, ice cubes and then the sealed pint-sized bag inside the gallon-sized bag. Seal the gallon-sized bag tightly.
3. Shake the bags up, down and all around for about 5-minutes or until the chocolate milk hardens.
4. When ice cream feels hard, take the small bag out of the big bag and eat your ice cream right out of your bag! (Dispose of the ice and gallon-sized bag)
BbGirl
having fun
at the Stadium
while her big brother
competes in the
2011 Moore War - Track Meet
;;
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