No one in my family eats the ends of loaves of bread and I hated throwing them away. So I decided to find out how to make bread crumbs. It is so easy. All I did was let the ends/heels/butts get slightly stale and dried out and then just broke it up into pieces and put it in the food processor. I keep it in a mason jar or you could just keep it in an old bread crumbs container. To make seasoned bread crumbs, just add some italian seasoning or fresh herbs.
(Tip courtesy of Jen Maloy)
- You could do this with either homemade or store purchased bread.
Saturday, October 16, 2010
Reese's Chocolate Chewy Cookies
2 cups flour
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1¼ cup butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 8 ounce package Reese’s Peanut Butter Chips
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Stir together dry ingredients. Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beat well. Stir in peanut chips. Drop by rounded teaspoon onto cookie sheet that has been lined with waxed paper. Freeze dough. When frozen, take 12 dough balls each and seal in small Ziploc bags. Label bag with recipe name and baking instructions. Freeze. (Makes about 3 dozen - or 3 bags full - of cookies.)
To serve, preheat oven to 350 degrees F and place balls of dough on cookie sheet. Bake 11 to 13 minutes or until edges are lightly brown.
(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)
¾ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1¼ cup butter
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 8 ounce package Reese’s Peanut Butter Chips
============
Stir together dry ingredients. Beat butter and sugar in a large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beat well. Stir in peanut chips. Drop by rounded teaspoon onto cookie sheet that has been lined with waxed paper. Freeze dough. When frozen, take 12 dough balls each and seal in small Ziploc bags. Label bag with recipe name and baking instructions. Freeze. (Makes about 3 dozen - or 3 bags full - of cookies.)
To serve, preheat oven to 350 degrees F and place balls of dough on cookie sheet. Bake 11 to 13 minutes or until edges are lightly brown.
(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)
Chicken Packets
2 cups cooked, chopped chicken
3 ounces cream cheese, softened
1 tablespoon of the green part of the green onion, chopped fine
2 tablespoons milk
Salt to taste
½ cup crushed seasoned crouton crumbs
2 packages refrigerated crescent rolls
¼ cup melted butter
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Mix chicken, cream cheese, onions, milk and salt in a medium bowl (mixing with hands works best) to make filling and store in a 1 quart freezer bag. Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them both. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes. Makes 8 packets.
(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)
- You could easily substitute bread crumbs for the croutons. I've tried both and we prefer the crunchier crouton option.
3 ounces cream cheese, softened
1 tablespoon of the green part of the green onion, chopped fine
2 tablespoons milk
Salt to taste
½ cup crushed seasoned crouton crumbs
2 packages refrigerated crescent rolls
¼ cup melted butter
============
Mix chicken, cream cheese, onions, milk and salt in a medium bowl (mixing with hands works best) to make filling and store in a 1 quart freezer bag. Put crouton crumbs in another 1 quart bag, attach it to bag of chicken filling, and freeze them both. Refrigerate crescent rolls.
To prepare for serving, thaw chicken mixture. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press dough along chicken mixture into the center of each rectangle. Fold dough over the filling and pinch the edges to seal tightly. Dip each packet in melted butter and coat with crouton crumbs. Place packets on a baking sheet. Bake in a preheated 350 degree F oven for 20 minutes. Makes 8 packets.
(Recipe from Once A Month Cooking by Mimi Wilson and Mary Beth Lagerborg)
- You could easily substitute bread crumbs for the croutons. I've tried both and we prefer the crunchier crouton option.
Saturday, July 17, 2010
Oatmeal Cookies
1/4 cup shortening
1/3 cup sugar
2 tablespoons water
3/4 cup oats
1/3 cup whole wheat flour
1/4 teaspoon salt
=====================
In bowl, cream sugar and shortening together. Add water. Combine oats, flour, and salt and stir into sugar mixture. Mix well. Drop by tablespoonful on ungreased baking sheet. Flatten to 3/8". Bake at 375 degrees for 10-13 minutes or until lightly browned. Crispy when cooled.
NOTE: For more tender cookies, increase shortening. Dough can be patted into a pie pan and baked for a sweetened pie crust.
1/3 cup sugar
2 tablespoons water
3/4 cup oats
1/3 cup whole wheat flour
1/4 teaspoon salt
=====================
In bowl, cream sugar and shortening together. Add water. Combine oats, flour, and salt and stir into sugar mixture. Mix well. Drop by tablespoonful on ungreased baking sheet. Flatten to 3/8". Bake at 375 degrees for 10-13 minutes or until lightly browned. Crispy when cooled.
NOTE: For more tender cookies, increase shortening. Dough can be patted into a pie pan and baked for a sweetened pie crust.
Oat Crackers
1 1/2 cups oats
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
================
Mix dry ingredients into a bowl. Stir in oil and water. Let sit 5 minutes. Roll dough 1/8" thick on lightly oiled cookie sheet. Score. Bake at 325 degrees for 20-25 minutes.
1 1/4 cups whole wheat flour
1/2 teaspoon salt
1/2 cup water
1/3 cup oil
================
Mix dry ingredients into a bowl. Stir in oil and water. Let sit 5 minutes. Roll dough 1/8" thick on lightly oiled cookie sheet. Score. Bake at 325 degrees for 20-25 minutes.
Norwegian Oatmeal Crackers
2 cups warm water
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 teaspoons sugar
2 teaspoons oil
1/2 cup dry milk
2 1/2 cups oats
2 cups whole wheat flour
====================
Put first four ingredients together in a mixing bowl and stir. Mix oats and milk together and then stir into liquid mixture. Let stand about 10 minutes or until all the water is absorbed. Add flour. Knead on floured board until dough stays together. Roll out thin on greased cookie sheet and cut into shapes. Bake about 10-12 minutes at 350 degrees until lightly toasted and crispy.
1/4 teaspoon salt
1 1/2 teaspoons sugar
2 teaspoons sugar
2 teaspoons oil
1/2 cup dry milk
2 1/2 cups oats
2 cups whole wheat flour
====================
Put first four ingredients together in a mixing bowl and stir. Mix oats and milk together and then stir into liquid mixture. Let stand about 10 minutes or until all the water is absorbed. Add flour. Knead on floured board until dough stays together. Roll out thin on greased cookie sheet and cut into shapes. Bake about 10-12 minutes at 350 degrees until lightly toasted and crispy.
Toasted Oat Crumbles
2 cups oats
2 tablespoons sugar
1 tablespoon dry milk
1/4 teaspoon salt
1 tablespoon oil
1/4 cup water
==============
Mix all dry ingredients well. Stir water and oil together and drizzle onto oats. Toss to mix. Spread on greased cookie sheet in small crumbles. Bake about 10-15 minutes at 350 degrees or until oats are lightly browned. Stir for even browning.
2 tablespoons sugar
1 tablespoon dry milk
1/4 teaspoon salt
1 tablespoon oil
1/4 cup water
==============
Mix all dry ingredients well. Stir water and oil together and drizzle onto oats. Toss to mix. Spread on greased cookie sheet in small crumbles. Bake about 10-15 minutes at 350 degrees or until oats are lightly browned. Stir for even browning.
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