Mix together and allow to dissolve for 5 minutes:
4 Cups Warm Water
2 TBSP Instant Yeast
1 TBSP Salt
3/4 Cup Sugar
Knead in 9 cups of flour. Let rise until double in size.
Divide dough in half and roll out into 2 greased 12x16 sheet pans. Cover with a light coating of butter and then crumble topping on top of dough.
6 TBSP Butter, melted
1 1/2 Cups Brown Sugar
6 TBSP Flour
2 TBSP Cinnamon
Nuts, if desired
Cut dough into desired size pieces. Let rise for another 30 mins. and then bake at 400 for 20-25 mins. While warm frost with frosting.
4 TBSP Butter, melted
1 tsp Vanilla
Dash of Cinnamon
Powdered Sugar to make a glaze consistency
Wednesday, March 14, 2012
2 tomatoes; cubed
1 ball fresh mozzarella cheese, cubed
2 tablespoons extra virgin olive oil
2 teaspoons basil
salt and pepper to taste
-Add the avocados, tomatoes, and mozzarella in a bowl.
-Drizzle the EVOO over top and add the basil, salt and pepper.
-Mix lightly and enjoy!
Wednesday, January 11, 2012
1 tsp olive oil
1/4 cup apple juice
1/2 medium onion, finely chopped
3 cloves garlic, minced
1/2 red pepper, finely chopped
42 oz canned tomatoes (I used a 26 oz can and a 14 oz can)
1 cup chicken or vegetable broth
2/3 cup orzo pasta
1/4 cup chopped fresh basil (I didn't have any and used dried basil. Not exactly sure how much. I did it to taste.)
salt to taste
1 pint heavy whipping cream
1/4 cup butter
-In a soup pot heat oil and apple juice over medium-high heat. Add onions, garlic, and red peppers. Saute until onions are soft but not brown (about 10 minutes).
-Add tomatoes and broth. Remove from heat and puree in a blender. Return soup to pot.
-Add orzo pasta and cook on medium heat for about 10-12 minutes stirring frequently.
-Stir in butter and cream. Simmer for about 10 minutes string often (do not boil).
-Add basil and serve.
Thursday, September 22, 2011
Monday, August 29, 2011
1 box Devils Food cake mix
1/3 cup vegetable oil
-Combine all ingredients together minus the Rolos and mix well.
-Take a spoon of of cookie dough and flatten.
-Place rolo in the center and wrap cookie dough around the candy into a ball.
-Bake on an un-greased cookie sheet at 350 degrees for about 10 minutes.
-Sprinkle with powdered sugar.
Wednesday, August 3, 2011
(picture and recipe by Sisters Cafe)1 Box Devil's Food Cake Mix
1 Box Instant Vanilla Pudding
1/2 Cup Oil
1/2 Cup Water
1 Cup Sour Cream
Approx. 24 Milk Chocolate Lindor Truffles by Lindt
Unwrap the chocolate truffles and place them in a bowl for later.
In a separate mixing bowl add all the ingredients and mix well.
Fill each cupcake liner about 2/3 full with cupcake mixture.
Bake at 350 degrees for 5 minutes. Lightly press a Lindt truffle into each partially baked cupcake. Let the cupcakes bake for an additional 13-15 minutes
Let them cool completely and then frost with cream cheese frosting.
Cream Cheese Frosting:
1/2 Cup Butter
8 ounces Cream Cheese
1/2 teaspoon Vanilla
3 cups powdered Sugar
Cream the butter and the cream cheese together.
Add the vanilla and slowly add the powdered sugar.
Wednesday, May 4, 2011
1 package manicotti shells (8 0z)
4 cups shredded mozzarella cheese
2 cups ricotta cheese
1 cup grated Parmesan cheese; divided
1 tablespoon minced garlic
2 tablespoon dried basil
2 (26 oz) jars tomato sauce
-Cook manicotti shells according to package directions.
-In a large bowl mix 2 cups mozzarella, ricotta, 1/2 cup Parmesan, garlic, egg, and basil.
-Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray. Spread about 2 cups tomato sauce on the bottom of the dish.
-Stuff shells with cheese mixture and place them in the baking dish.
-Pour a little more tomato sauce over top. Sprinkle remaining mozzarella cheese on top and cook for 15 mins. Sprinkle remaining Parmesan and cook for an additional 10 min.
1 lb chicken breast; cut into bite size chunks
salt and pepper
1 tbsp soy sauce
asian peanut sauce
1 bag broccoli slaw
2 tbsp chopped peanuts
1 package fettuccine noodles
1 tbsp vegetable oil
-Season chicken with soy sauce, salt and pepper. Spray a large skillet with cooking spray and fry chicken on medium high heat until cooked completely. Set aside.
-Cook noodles according to the package directions.
-While pasta is cooking put vegetable oil in a skillet on med-high heat. Add the broccoli slaw and saute.
-When pasta is drained add peanuts sauce and mix.
-Add chicken and broccoli slaw and top with chopped peanuts.
2 skinless chicken breasts; cut into bit sized chunks
1/2 tsp dried oregano
1/2 tsp dried basil
spaghetti noodles (8 oz)
2 cups grape tomatoes; cut in half
6 garlic cloves; finely chopped
4 tsp extra virgin olive oil
-Season chicken generously with salt, pepper, basil, and oregano.
-Heat skillet on medium high and spray with cooking spray.
-Add chicken and cook thoroughly. Set chicken aside when finished.
-Cook pasta according to package instructions.
-While pasta cooks add EVOO to a skillet and saute the garlic on medium high heat until golden brown (do not burn).
-Add the tomatoes, salt, and pepper and reduce heat to medium low. Saute for about 5 minutes.
-Once pasta is finished and drained add it to the tomatoes. Add the chicken as well.
-Toss and top with grated mozzarella.