Prep Time: 5 Mins
Rest Time: 2 Hours
Rise Time: 1 1/2 Hours
Cook Time: 30 Mins
Source: Mrs Happy Homemaker
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: Serves 6-8
2 cans of crescent rolls
Velveeta cheese – sliced (or substitute your favorite cheese)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)
Preheat your oven to 375 degrees.
Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface or spread parchement paper if you don’t want any crescent roll stickage.
Unroll one can of crescent rolls on your work surface. Using your hands, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart.
Serve & enjoy!
Perfect Pizza at Home
Learn how to make pizza in this fresh, flavorful, FREE mini-class with baking guru Peter Reinhart!
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I love the pinwheels
If you’re anything like me, you are constantly offering to bring a side dish/dessert/snack to dinners/baby showers/get togethers…. you catch my drift. And then the inevitable happens. You forget. Talk about embarrassing. Maybe you remember the day before and still have time to get to the store. Or if you are still like me, you forget until the day of, you remember while you are eating lunch at work, run by the grocery store on your way home, and have 42.7 minutes to prepare something amazing. Because you have a wicked pride streak that will not allow you to show up to a partying carrying only a fruit tray. You just WON’T, okay? Yeah, this happened to me just yesterday. But fear not!! I have some DELISH options that I have proven myself can be done in 20 minutes or less.
Option #1: Ranch and bell pepper pinwheels
View original post 652 more words
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned.
Yield: 8 tortillas.
How-To: How to Make Homemade Tortillas
Originally published as Homemade Tortillas in Taste of Home June/July 2010, p36
Recipe Type: Quick Bread, History
Cuisine: Southwest, Mexican
Yields: Approximate 15 tortillas
Prep time: 15 min
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 to 6 tablespoons lard or vegetable shortening
1 1/4 cups warm water (approximate)
With a pastry cutter/blender (unless you are one of those, like my teachers, who always used their hands) cut in the lard or shortening. You want these ingredients to cling together slightly and hold a form when squeezed in your hands.
If the mixture crumbles, you do not have the shortening mixed in well or have too little (if it makes a hard clump them you need more flour and less shortening).
Add the water all at once and mix the dough quickly with a fork or by hand until the dough forms a mass.
Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl.
Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky.
Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.
Take your ball of dough and begin pinching off 1-inch diameter balls. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk.
Place it to one side of the mixing bowl and continue to do this until you have used all of the dough.
Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. This will permit the gluten to relax and make them much easier to shape and roll.
inch thick and 8 to 10 inches in diameter.
NOTE: You can roll the thinner or thicker, if you like. Just remember to adjust the cooking time for how thick they are rolled. I roll mine the way they are done in New Mexico – slightly thicker than any store bought ones.
Mexican Comal Heat a Comal, cast-iron griddle, or small skillet to about 450 degrees F. over medium to medium-high heat until water droplets “dance” when dropped on the surface. You might have to increase or decrease the heat after you cook your first tortilla, but you should be able to tell if the tortilla is cooking too fast on the outside and still raw on the inside, or increase it if your tortilla is taking more than 30 seconds to begin to “puff” when placed on the comal.
Comal Definition – Mexican Comal or cast iron plate used to make tortillas. If you do not have a comal, a large cast iron skillet or griddle works well, or even an electric griddle can be used when heated up to 400 to 450 degrees F.
Place the raw tortilla on the preheated Comal and allow it to cook until it begins to puff up with air pockets, turn carefully since not only is the comal hot, the tortilla is hot and the air pockets may release steam that can burn. Each side should cook about 30 seconds, leaving the tortilla puffy. Press on a center part of the tortilla slightly to be certain the inside is cooked. If it looks as though it has compressed down and is a darker color, your dough is not cooked in the center and will need to be returned to the comal.
Notes on cooking tortillas: I, along with others who have been making tortillas for quite some time, will roll the next tortilla while the previous is cooking. Unless you feel very comfortable doing this, I would recommend either having someone else flip the tortillas and pull them off the comal, or wait until the present tortilla is cooked before starting to roll a new one. You will find that tortillas can cook very quickly (approximately 1 minute), and they can burn very quickly! If you are using a cast iron comal, and the tortilla burns, you will need to scrape off the char and use a damp rag to wipe down your comal before continuing to cook. The flavor of one burnt tortilla can ruin the remainder of the batch.
As you pull the tortillas off the comal, place them in a tortilla warmer or on a plate (lined with a dish towel or paper towels to keep them warm).
Storing fresh-made tortillas:
The tortillas can be place in bags or containers and kept for several days in the refrigerator, and they can be frozen (although I do not recommend this as the taste changes some when they are thawed).
The dough can be frozen easily before cooking and thawed later.
Store extra tortillas in a plastic bag in the refrigerator. Since they don’t have preservatives, they will spoil after a couple of days on the counter.
Sopapillas: This recipe can be also be used to make savory sopapillas. Simply cut your rolled out rounds into wedge shapes and deep fry in 400 degree F. oil until they are puffy and browned. Remove from the oil and drain on a slotted rack of paper towels. These “sopapillas” are a quick easy way to make “double duty” of your masa (dough), but a good sopapilla should have milk instead of water as the liquid for making the dough. Check out Cynthia’s recipe for making Sopapillas.
This is a healthy alternative to https://some1inthekitchen.wordpress.com/2014/01/18/homemade-bisquick-mix/earlier in my blog
Source: Heavenly Homemakers
Whole Wheat Quick Mix
10 cups whole wheat flour (Blogger uses flour made from freshly ground hard white wheat)
1/2 cup baking powder
1/4 cup sucanat (optional) (Brown Sugar Sweetner)
2 teaspoons sea salt
2 cups organic palm shortening or butter
In a large mixing bowl, mix together flour, baking powder, sucanat and salt. Thoroughly cut in palm shortening until mixture resembles fine crumbs. Store Whole Wheat Quick Mix in an air tight container in the freezer.
Cranberry Tea Biscuits
Source: Doctor’s Review
1 c. (250 ml) fresh or frozen cranberries
¼ cup + 2 tbsp granulated sugar
2 cups all-purpose flour
2 tbsp baking powder
½ tsp salt
1/3 cup butter, softened
2/3 cup milk
Preheat oven to 425°F (220°C).
Coarsely chop cranberries. Toss with ¼ cup sugar and set aside.
In a medium bowl, blend flour, remaining sugar, baking powder and salt. Cut in butter with pastry blender or 2 knives until mixture is size of small peas. Stir in cranberries. Add milk at once, stirring with a fork to make a soft dough.
Knead 10 times on lightly floured surface. Roll out or pat into log. Cut into 12 circles and place on ungreased cookie sheet.
Bake 10 to 12 minutes or until slightly browned. Serve warm.
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
To make muffins
add 1 egg
1/3 cup milk
1/2 cup grated cheddar cheese (optional)
2 ounces canned chilies (optional)
1/4 cup drained chopped pimiento (optional)
1/2 cup chopped onion (optional)
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
NOTE: If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.
To make Corn Muffins:
preheat oven to 400°F, spray muffin pan with non-stick cooking spray.
OPTIONAL: To mix, add any combination of optional ingredients you prefer.
Combine mix with egg and milk, mixing well.
Fill muffin pan 1/2 full, bake for 15-20 minutes.
For the peanut butter bread:
1 ½ cups all purpose flour
½ cup buckwheat flour
1 Tbs baking powder
½ teaspoon salt
1/3 cup butter, at room tº
½ cup sugar
¼ cup brown sugar
¾ cup peanut butter
½ teaspoon vanilla
1 cup milk
For the chocolate sauce:
½ cup whipping cream
½ cup unsalted butter
2 Tbs light corn syrup
225g semisweet chocolate, chopped
½ teaspoon vanilla extract
For the peanut butter bread:
Preheat oven to 350ºF. Grease a 9×5 inch loaf pan.
Beat butter until creamy, add both sugar gradually beating all the time, until the mixture is light and fluffy.
Add egg and beat for a minute. Then add peanut butter and vanilla. Mix well.
Add both flours, baking powder and salt in 3 additions alternating with milk in 2 additions.
Pour into pan and bake for about 40 minutes, or until a tester comes out dry.
Let cool on wire rack and serve with sauce.
For the chocolate sauce:
Put chocolate and vanilla in a bowl.
Heat cream, butter and corn syrup over medium heat and bring it to a simmer. Add this hot mixture over the chocolate, wait 2 minutes and start mixing it with a whisk until it’s smooth and shiny.