Sweet Suppertime

heavy on the butter and sugar...

Disneyland Bengal BBQ (copycat)

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If you hang around our family, or this blog, long enough you will have no trouble figuring out that we are Disneyland fans.  Let me think of a stronger term…fanatics.  We love Disneyland.  We have often talked about how Disneyland takes us to another land and it’s the land of our childhood.  Raising six kids with Disney movies and trips to sunny California (thank you soccer and baseball trips), we have created more than a few memories inside the park. 

I remember on one trip, we had been inside the park so often and had completely satiated our need to ride the rides.  One morning at the hotel my oldest pulled out a map of Disneyland.  He tore the map into “lands”.  The family brainstormed a game we could play together.  In the end, we all put our names in a hat and drew out teams.  Two people per team.  The rules were a simple game of hide-and-seek.  Once we had our teams, each team drew a folded “land” from the torn-up map.  Each team had to start in their land, ride one ride and then they could move about the park in any manner they chose.  If you found another team you took a photo of the team and sent it to the group.  That team was then “out”. The last team standing received some prize and I don’t think any of us could tell you what the prize was. 

I’ll never forget hiding behind a large tree near The Haunted Mansion with Michael and us both looking at our phones only to see a photo of our backsides as we hid behind the tree.  We had come out of hiding long enough to stand in a line to get a pass of all passes during the year of a million dreams.  We knew the risks.  We accepted them and we paid the price. If I’m not mistaken, Tod and Keven won The Game that day.  In all fairness, Tod had his wallet and he and Keven got new shirts and hats to go full incognito.

I don’t know when our tradition of stopping at The Bengal Barbeque started, but it was around this time.   Often, now, you will hear one of us say “hey, I am stopping at The Bengal BBQ for a banyan, I will catch up to you”.  Just as often that person is followed by several others to grab a skewer of meaty and saucy deliciousness.  We all have our favorites.  So much so that Lacey stopped at Town Hall and requested the recipe.

Earlier this week we celebrated Katey’s birthday.  For a family who is on a Disneyland Diet (due to Covid-19), it seemed appropriate to celebrate in Bengal Barbeque style.  Lacey has made a few adjustments to the recipe because that is what we do. It was delicious! As we reminisced about Disneyland and Katey we played music from the Tiki Room and Indiana Jones and hoped that some of those present would be able to use their season passes soon.

Here’s to family memories, holding out hope, great memories still to be had, season passes, and a family who is always game to be a child again.  Oh—and to the creation of The Game which will stand in Balser history forever.

Hope you have fun whipping up these magical skewers and don’t forget to turn on the tiki music.

Chieftain Chicken Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 6 whole cloves
  • 2 T. red wine vinegar
  • 1 C. ketchup
  • 1/2 C. crushed pineapple
  • 1/2 C. brown sugar
  • 1/2 C. soy sauce
  • 1/4 C. orange juice concentrate
  • 3 T. water

Directions

  1. Simmer cloves in red wine vinegar for 5-10 minutes
  2. Add the rest of the ingredients, bring to a boil then reduce to a simmer for 5 minutes
  3. Brush on grilled or baked chicken skewers

Bengal Beef Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 1 C. teriyaki sauce
  • 1 C. soy sauce
  • 1 T. red wine vinegar
  • 1 C. brown sugar
  • 1/2 C. sherry cooking wine
  • 2 whole bay leaves
  • 1 T. ground black pepper
  • 2 T. fresh ginger
  • 1 T. fresh garlic

Directions

  1. Add all ingredients to a sauce pot and simmer 5-8 minutes
  2. Brush over sirloin steak skewers

Banyan Beef Skewers

Serving Size:
6-8
Time:
15 minutes
Difficulty:
easy

Ingredients

  • 1 C. soy sauce
  • 1 1/2 C. water
  • 1 T. ground black pepper
  • 3 T. sesame oil
  • 1 t. ground red pepper
  • 1/2 t. cayenne pepper
  • 1 t. fresh garlic
  • 1 T. corn starch

Directions

  1. Mix all ingredients except corn starch, and bring to a boil
  2. Add enough water to the corn starch to make a bit of a paste, add it to the boiling mixture and remove from the heat once it is thickened.
  3. Brush over sirloin baked or grilled steak skewers

Pumpkin Pie Spice

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Pumpkin Pie Spice

Pumpkin Pie Spice.  Even if I didn’t bake I would want to own a jar of Pumpkin Pie Spice simply because it sounds so domestic and Fall-ish.  Since I do bake, and because so many recipes call for this combination of spices, it has become a staple in my kitchen.  I don’t necessarily have an aversion to purchasing Pumpkin Pie Spice, although it can be pricey.    The problem rests in the fact that I go through so much of it that I always seem to be out.  I guess what I am saying here is that I make Pumpkin Pie Spice because I can. There are 5 spices that I combine to make Pumpkin Pie Spice; allspice, cloves, nutmeg, ginger and cinnamon.    A note about allspice.  My understanding of allspice is that, although it is it’s own dried berry and NOT a combination of spices, it does closely resemble the combined flavor of  cinnamon, nutmeg and clove.  The reason this is important to someone like myself is that I am not deterred in making Pumpkin Pie Spice just because I am out of something like say…allspice.  I just add a bit more cinnamon, nutmeg and cloves in equivalent proportions.  There.  I hope I have convinced you not to put off making delicious things just because you are out of Pumpkin Pie Spice. Grab and empty jar and let’s get started.

You will need the following:  Nutmeg, Ground Cloves, Ground Cinnamon, Ground Ginger, Ground Allspice.  These spices just make you happy!  Seriously. ingredients for Pumpkin Pie Spice

Into a bowl measure 6 Tablespoons ground cinnamon, 4 teaspoons ground ginger, 4 teaspoons ground nutmeg, 1 teaspoon ground allspice and 2 teaspoons ground cloves.  They look so beautiful in the bowl don’t you think?

pumplin pie spice measured ingredients

 

Grab a fork and give it a stir until the spices are nicely incorporated.  Store in an airtight jar to keep all the aroma and flavor tucked nicely away and get busy making those pumpkin cookies or rolls or pie or bread…..and remember you made this just because you can.  Happy baking!

 

Pumpkin Pie Spice
 
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I love making large quantities of this to keep me from running to the store!
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Ingredients
  • In a bowl combine:
  • 6 Tablespoons ground cinnamon
  • 4 teaspoons ground ginger
  • 4 teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cloves
Instructions
  1. Mix together and store in an airtight container.

 

 

 

Thin and Chewy Oatmeal Chocolate Chip Cookies

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oatmeal chocolate chip cookies, best oatmeal cookies, best oatmeal and chocolate chip cookies, sweet suppertime, shanon balser I just love cookies.  Love them.  I love all kinds of cookies.  I love trying new recipes and I love the recipes that I have made for years.  I love starting a batch of cookies in the afternoon so that the aroma fills the house just as the kids are coming home from school.  I love packaging them up to give to friends.  I love packing them in my kids’ lunches.  They are sweet, they are tasty and they are portable.  I have cookie moods.  People often ask me what my favorite cookie is.  It depends on the day!

Recently one of my favorite nephews stopped by with his wife for a visit. I have a real soft spot in my heart for this one. When he was younger he used to come and sleep over at our house.  His ready smile and happy nature made him pretty easy to love.  He’s all grown up now– tall, strong and handsome.  When I see him and he gives me a hug, in many ways it’s much like a hug my own sons would give me…it’s a little tighter and a little longer and it’s packed with genuine care.   At any rate, the other day he was visiting and before he left he asked me if I had a good oatmeal chocolate chip cookie recipe. We tried to define which kind of oatmeal chocolate chip cookie.  Does it have cinnamon?  Is it cake-like?  Is it flat? Does it have raisins?  I have so many great oatmeal cookie recipes, but this one is one of my all-time favorites.

This cookie is thin and chewy, no raisins and no cinnamon.  Oh, it does have plenty of butter.   Here you go, Brandon. And since a picture is worth a thousand words…

My husband likes to stack cookies…

oatmeal chocolate chip cookies, thin and chewy oatmeal cookies, oatmeal cookies and pile cookies.  I kept telling him I needed them lined up nice and neat on parchment so that I could oatmeal chocolate chip cookies, cookies, oatmeal cookies, shanon balser drizzle them with chocolate.  They needed to dress themselves up a bit because they were going to a neighbor’s house.I like using white chocolate for this as well.  Do it or don’t–they are your cookies!
 Pin Thin and Chewy Oatmeal Chocolate Chip Cookies He laid them out for me on the parchment like I asked.  I drizzled and when I turned around he had stacked cookies again.  So I took a picture.
 oatmeal cookies  And because a taste is worth more than a thousand words, you should make yourself a batch.  This makes about 3 1/2 dozen cookies.  Have fun!

4.3 from 3 reviews
Thin and Chewy Oatmeal Chocolate Chip Cookies
 
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This buttery chewy cookie is the perfect oatmeal chocolate chip treat!
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Recipe type: Cookies
Serves: 40
Ingredients
  • 1 cup butter, softened
  • 1¼ cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups all-purpose flour
  • 2½ cups quick-cooking oats
  • 2 cups chocolate chips
Instructions
  1. In a large bowl, cream together softened butter, brown sugar and granulated sugar.
  2. Add eggs one at a time until well-mixed.
  3. Add soda, salt and vanilla and mix, taking care to scrape down the sides of the bowl so that all ingredients are well-incorporated.
  4. Add flour, mixing just to combine.
  5. Add oats and mix on medium speed for 20-30 seconds, scraping down the sides of the bowl as necessary.
  6. Add chocolate chips and mix just to distribute.
  7. Drop by heaping tablespoons onto a parchment-lined baking sheet.
  8. Bake 10-12 minutes in a 375° oven. (Mine took about eleven and a half minutes.
  9. Cool 2 minutes on the baking sheet before transferring the cookies to a cooling rack.
    **I like to dress these cookies up a bit with drizzled white or milk chocolate. Melt chocolate in a seal-able plastic bag and microwave on low until the chocolate is melted. Snip off a tiny corner of the bag and drizzle chocolate over the cookies if desired.

 

Three Cheese Pasta Bake

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baked ziti, baked pasta, pasta dishes
Pasta.  Comfort food.  Family-style.  Leftovers.  Make-ahead.  This dish covers so many of the elements required of being a mom and the one in charge of dinner.  Because I love to cook and I love to bake you might imagine that I spend blissful days in the kitchen listening to Sinatra, happily cooking away.  This just isn’t the case.  I have a busy family.  I try to help my dad.  I watch my granddaughter several times a week.  I help my son with homework.  I love a chance to either visit or have my other granddaughter and grandson come to visit.  Sometimes I clean the house.  I’m busy with my church activity.  I enjoy taking my son lunch.  I write to my missionary.  I work in the yard. I want to take a yoga class.  I go to baseball and football games.  In other words, I am a lot like you.   Life can be hectic and sometimes you need something simple but incredibly delicious for your family.  That is why I enjoy making and serving this dish.

To me, days have moods.  Part of the reason that this recipe is awkwardly lacking in photos is because I made it on a very overcast day and had next to no lighting.  The mood of the day called for something that would fill the house with a delicious aroma while providing something filled with flavor and substance to a family who felt like eating their dinner in pajamas.  This dish was a perfect choice.  Bake or pick up a nice crusty loaf of artisan bread to serve with this dinner.  And then, tomorrow, enjoy the other half of why I love this dish–leftovers!

Three Cheese Pasta Bake
 
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This pasta bake is a great make-ahead dish. Pasta as a comfort food always works.
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Serves: 12
Ingredients
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 5-6 cloves garlic minced
  • 1 pound hamburger, Italian sausage or both or go meatless
  • 2 14 oz cans tomato sauce
  • 1 15 oz can diced tomatoes
  • 3 tablespoons Italian seasoning
  • 1 teaspoon basil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon red pepper flakes
  • 1 pound fresh mozarella, cubed
  • 2-3 cups mozarella cheese, grated
  • 1 cup parmesan cheese, grated
  • 1 15 oz tub ricotta cheese
  • 1 16 oz package of ziti or penne pasta
  • additional cheese for topping
  • white pepper
Instructions
  1. Heat olive oil in a medium-sized pot over medium heat.
  2. Add chopped onion and saute until softened.
  3. Add minced garlic and continue until garlic is just browning.
  4. Add beef in crumbled portions to the onions and garlic and continue to saute until the beef is well-browned.
  5. Remove from heat and add ricotta cheese and stir to incorporate.
  6. Return to heat and add tomato sauce and diced tomatoes and reduce heat to simmer.
  7. Stir in Italian seasoning, basil, red pepper flakes, salt and pepper.
  8. Simmer for about 10-15 minutes while you prepare your noodles and cheeses.
  9. Bring a large pot of water to a boil. Once it has reached a full boil, add 1 Tablespoon of sea salt and add the noodles.
  10. Cook the noodles until they are not quite done, usually shortening the cooking time by 2 minutes.
  11. Drain and set aside.
  12. Preheat oven to 350°
  13. Cube 1 pound of fresh mozzarella.
  14. Grate 2 cups additional mozzarella.
  15. Grate 1 cup parmeson cheese.
  16. In a large baking dish (larger than a 9 X 13 if you have it) begin layering your Three Cheese Pasta Bake starting with a thin layer of sauce, followed by one-half of your noodles, one-half of all cheese and one-half of your sauce. Repeat the process.
  17. Top with additional cheese, a sprinkling of Italian seasoning and a little white pepper.
  18. Bake at 350° for 45 minutes.
  19. Allow the bake to stand for 5-10 minutes before serving.
    **this is great to make ahead and refrigerate or freeze

 

 

Steak with Rosemary and Garlic

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steak, steak marinade, steak sauce, steakhouse steaks

There are times when you want to make something really special for dinner.  You want a restaurant-style experience without the price and without hiring a babysitter.  I have six kids.  Most of them are grown and gone but I remember those early years of motherhood with fondness and sometimes fatigue and frustration.   We didn’t always have the budget for a nice evening out and we didn’t always have a babysitter available.  Enter the rosemary and garlic marinated steak. This meal has been served on many special occasions at our house.  Events like anniversaries, birthdays and New Years Eve are ones that quickly come to mind.  Sometimes we would put the kids to bed and make dinner and other times we put out our best dinnerware and had a beautiful etiquette-teaching meal.   My favorite steak to use is a 2-inch thick porterhouse steak but the process for any steak is the same and it always packs big flavor.  Use whatever steak you have available to you or splurge and ask the butcher to cut you a nice thick porterhouse.

Start by placing sprigs of fresh rosemary on both sides of the steak along with several slices of fresh garlic.  Wrap the steak and refrigerate for about 8 hours.

steak and herbs About 20 minutes before you are ready to start cooking the steak remove it from the refrigerator and allow to come to room temperature.  Heat a heavy (cast iron if possible) to medium heat and drizzle about 2 tablespoons of olive oil in the skillet.  Sear the steak on both sides WITH the rosemary and garlic.  Cook for about 2-3 minutes on each side. Steak and Rosemary Reduce heat and add 1/2 cup red wine, apple juice or bouillon.  I found this nice little cooking wine that I used because I don’t have alcohol in the house.  🙂  Preheat your oven to 375°.

cooking wine Simmer 2 minutes while the oven is heating.  Place the steak, uncovered, in the oven for about 25 minutes.  Turn the steak every 10 minutes.   Cook to your desired doneness.  During the last 5 minutes of cooking place a tablespoon of butter on top of the steak.  That’s just a delicious idea.

Remove the steak from the oven and allow it to rest for about 5 minutes before slicing and serving.  This is where I add a bit of salt to the steak.  Cover with a piece of foil to keep the heat in.   (The steaks I made today were plated as individuals, not sliced.)  While the steak (or steaks) are resting,  we will work on the sauce that is poured over the steak for serving.

Remove the large sprigs of rosemary from the pan.  To the drippings add 2 tablespoons of butter, 1 teaspoon of soy sauce, 2 green onions chopped, 1 rounded tablespoon of jalapeno jelly and 1/4 cup additional red wine or your substitute.  If I don’t have jalapeno jelly handy I use 1/8 teaspoon of red pepper flakes with about a tablespoon of brown sugar.  Look at us making rational substitutions!   Whisk together until well incorporated over a low simmer.

sauce for sliced steak Pour warm sauce over steak and serve immediately.  You know what is a great side dish for this steak?  Loaded Red Potatoes!  Garnish with fresh rosemary.

Look at your calendar and see what special occasions you have coming up in your life.  My kids still remember feeling so important when I cooked this for them as young children.  Something I couldn’t afford to do with them at a fancy restaurant became a happy memory.

Steak with Rosemary and Garlic

 

Steak with Rosemary and Garlic
 
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With just a little preparation you will end up with a delicious restaurant quality steak. Make it for a special occasion in your family.
Author:
Recipe type: Main Dish
Ingredients
  • Steak, your choice. I love to have a butcher cut me a 2-inch thick porterhouse steak. For this post I used 4 rib eye steaks because I was feeding a crowd.
    For The Marinade
  • 4-5 sprigs of fresh rosemary
  • 4 cloves of garlic, sliced
  • olive oil
  • butter
  • ½ cup red wine or use apple juice or sweetened broth
    For The Sauce
  • drippings from pan
  • 2 tablespoons butter
  • 2 green onions chopped
  • 1 teaspoon soy sauce
  • ¼ cup addition red wine, apple juice or broth
  • 1 rounded tablespoon of jalapeno jelly or ⅛ teaspoon red pepper flakes and 1 tablespoon brown sugar
Instructions
  1. Layer steak or steaks with sprigs of fresh rosemary and garlic slices.
  2. Wrap and refrigerate for about 8 hours.
  3. Remove the steak from the fridge 20 minutes before you are ready to start cooking.
  4. Preheat oven to 375°
  5. Add 2 tablespoons of olive oil to a skillet and bring to medium heat.
  6. Brown steak, with rosemary and garlic, on each side for about 2-3 minutes or until it develops nice color.
  7. Reduce the heat under the skillet and add red wine.
  8. Simmer 2 minutes.
  9. Put the skillet with the steak/steaks in the oven for approximately 25 minutes; turning them every 10 minutes.
  10. During the last 5 minutes of cooking place 1 pat of butter on each steak.
  11. Remove from the oven and place on a plate.
  12. Lightly salt the steak and cover with foil.
  13. To the drippings in the pan add tablespoons butter, soy sauce, green onions chopped, jalapeno jelly and ¼ cup additional red wine.
  14. Over low heat whisk together until completely incorporated.
  15. Slice the steak, especially if you are using the thicker porterhouse cut. Or plate the steaks you have cooked an individual steak for your guests.
  16. Pour sauce over the cooked steak.
  17. Garnish with fresh rosemary.
  18. Serve.
  19. Great with Loaded Red Potatoes.

 

Pizza Crust #1–Thick, Chewy and Freezable

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homemade pizza dough, freezable pizza dough If you are anything like me you have been on the hunt for a pizza crust that is worthy of it’s toppings.  I’ve tried so many recipes over the years.  Pizza becomes very personal.  Are you a thin crust person?  Are you a deep dish person?  Do you like a crust that you bake halfway before topping? Let me tell you what I love about this crust and then you can decide if you match me in pizza personality.  If you do you will want to make pizza dough.  If you don’t you still have the number of your favorite pizza place via magnet on your refrigerator right?

There are two pizza crust recipes that I love at the current time. Today we will talk about pizza crust #1.   This is NOT a dough that you cook partially before topping it.  For me those types of dough’s never seem to bond with all the toppings. I’m in to bonding.  This dough has a great texture and is appropriately chewy.  It is easy to make and make ahead if you want.  You have a choice after the first rise…make a pizza or freeze the dough for a week.    Let’s make pizza dough #1… Start with 2 1/4 teaspoons of dry yeast sprinkled over 1 1/4 cups of warm water.  Keep your water around 110°.  Add 1/2 teaspoon of sugar to the yeast and water to feed the yeast and get it nice and bubbly.

Yeast Set it aside in a warm spot in your kitchen for 5-8 minutes. When the yeast has had a chance to activate, add 1 Tablespoon olive oil, 2 cups of all-purpose flour and 1/2 teaspoon salt. homemade pizza dough Mix.  If you are doing this by hand use a sturdy wooden spoon and get it all nicely incorporated before adding the last bit of flour.  Those of us using a stand mixer–well turn it on and let it do all the work for about a minute.  Now it’s time to add the remaining flour.  If you are working by hand sprinkle one cup of the remaining flour over the dough, reserving the last quarter cup, if needed, to diminish the tackiness of the dough.  Using your hands, turn the dough onto itself until all the flour has fully incorporated.  Turn the dough out on to a floured surface and continue to knead the dough for 8-10 minutes or until you feel the dough become smooth and elastic.  You will most likely need to add that last quarter cup of flour just a little at a time.  If you are working with a stand mixer, add one cup of flour and allow the mixer to run at medium speed for about 6 minutes adding the last quarter cup of flour just a bit at a time as the mixer runs.  The test of this dough is that if your hands are moving with the dough it doesn’t really stick to you like this–

kneaded dough However, when you stop working for a minute it does this–

homemade pizza dough Lightly coat a bowl with olive oil or cooking spray.  Place the dough in the bowl and turn to coat with oil.  Cover and allow to rise for about one hour or until it has doubled.   Deflate the dough.

Now you are ready to either make pizza or freeze the dough.  Today I decided to freeze the dough.  Spray a freezer safe bag with cooking spray and place the dough in the bag.  Remove all the air that you can, seal the bag and pop it in the freezer. homemade pizza dough This dough will make one large 15 inch pizza crust.  When you are ready to thaw the dough just leave it in the refrigerator overnight.  Often when I thaw my dough I find that it decided to raise a bit more.  Bonus!  This means I can make a smaller personal pizza with the extra dough.

If you are going to use the dough right away, simply shape the dough, top it and bake it until the edges are golden brown and your  sauce and toppings have melted to your desired gooeyness.  This usually takes a 450° oven about 15 minutes.

***cooking a pizza on a pre-heated pizza stone will always give you better results.

***no matter how tempted you are to load your pizza with heavy delicious things…remember that dough does need to cook (and in some cases transfer to the oven on a peel)

***add delicate things like basil leaves or spinach during the last couple of minutes of baking.

Pizza Crust #1 Thick Crust
 
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This crust raises so nicely and provides a thick and chewy crust... use it right away or freeze it for later use.
Author:
Serves: 1 Pizza Crust
Ingredients
  • 2¼ teaspoons dry yeast
  • 1¼ cups warm water
  • ½ teaspoon sugar
  • 3¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon olive oil
Instructions
  1. In the bowl of your stand mixer, or a large bowl you can use for kneading, sprinkle yeast and sugar over the top of the warm water for proofing. Keep the temperature of your water around 110°.
  2. Let this stand for 5-8 minutes or until it is nice and bubbly.
  3. Add olive oil.
  4. Add flour and salt.
  5. Mix with a wooden spoon to combine or mix on low in your stand mixture until flour is well incorporated.
  6. Add remaining cup of flour.
  7. Mix.
  8. At this point if you are working by hand, turn the dough out and knead for about 10 minutes. If you are working with a stand mixer mix for 6-8 minutes.
  9. As you are working the dough by hand or mixing in the mixer, sprinkle the remaining quarter cup of flour, testing the dough. The dough will be a bit sticky.
  10. Put the dough in a lightly greased bowl, turning to coat.
  11. Cover and allow to rise in a warm spot for about an hour or until the dough has doubled in size.
  12. Deflate and shape or deflate and freeze.
  13. Top and bake at 450° for about 15 minutes
  14. **to freeze place deflated dough in a freezer bag that has been coated with cooking spray. Remove air from the bag, seal and freeze.***to thaw place the dough in the freezer overnight.

 

Self-Rising Flour – – make it yourself

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making self-rising flour, how to make self rising flour, sweet suppertime, shanon balser I have this great Lemon Easter Cake that I want to make next week.  It calls for self rising flour.  I don’t want to buy a 5 pound bag that will then sit in my pantry for months before I throw it out.  And since I don’t have a lot of recipes that call for self-rising flour, the chances of that happening are pretty good.

So there I was racking my brain about anything I might know about self-rising flour when I remembered something I had read in a cookbook long ago.  Ya–I read cookbooks.

Unlike pastry flour or bread flour, you can make your own self-rising flour…and you can make the exact amount that you need when you need it.  No waste.  I love it.

Gather together: all-purpose flour, double-acting baking powder and salt. Make sure that your baking powder is fresh.  I try to use mine within a 6 month period, hence I buy slightly smaller cans.

how to make self-rising flour, self rising flour Using the portions listed below in the recipe section, sift the ingredients through a sifter or a colander. It’s important that the baking soda and salt are well distributed throughout the flour.  I needed to make 3 cups of self-rising flour so I layered my ingredients as they went in the colander.  I started with flour, added baking soda, then salt and then repeated  the process before I started sifting.  This ensures a better distribution of the baking soda and salt. self rising flour, making your own self rising flour  If there are lumps when you are done, break them up and get them in there. Once the ingredients are well sifted take a whisk to it for good measure.

self rising flour, making your own self rising flour Now–go buy some eggs, butter and lemons…we are making a cake next week!

 

 

Self-Rising Flour - - make it yourself
 
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Make is yourself and you won't have a bog of self-rising flour sitting in your pantry taking up space for months and months...
Author:
Ingredients

  • To Make 1 cup of Self-Rising Flour
  • 1 cup all-purpose flour
  • 1½ teaspoons double acting baking powder (fresh...old baking powder just won't cut it here)
  • ½ teaspoon salt
    To make 3 cups of Self-Rising Flour
  • 3 cups all-purpose flour
  • 1½ tablespoons double acting baking powder
  • 1½ teaspoons salt
Instructions
  1. If you are making more than one cup of self-rising flour, layer the ingredients by first putting in a cup of flour, sprinkling in some of the baking powder and salt and then repeating that process.
  2. Sift together to remove large lumps. Be careful here... if the lump is baking powder break it up and get it through the sifter. The baking powder is the big star here.
  3. Once it has been sifted into a bowl, whisk it together well.
  4. For best results use it within a couple of months.

 

Pizza Sauce With Sweet Basil And Garlic

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Pizza Sauce, Homemade Pizza Sauce, Best Pizza Sauce, Easy Pizza Sauce In our family pizza is it’s own food group.  We love pizza.  For the longest time I was not a homemade pizza kind of girl. For me the whole idea of pizza night was that I didn’t have to cook and I didn’t have to clean up.  Order a pizza.  Have it delivered.  Eat the pizza.  Throw away the box.  In recent years I have changed my tune a little.  I enjoy the process of making pizza from scratch and specifically I enjoy being able to make a specialty pizza without the price.

This little pizza sauce is a keeper.  I used to keep a bottle of spaghetti sauce on hand to use as a basis for a pizza sauce. Without fail it would get used in some other dish and I wouldn’t have what I needed to start a pizza.  I love this recipe because I always have the ingredients that it calls for, it’s quick and easy to make, it’s versatile and it tastes delicious.  Use this sauce for pizza, slather it on bread, make an Italian bruschetta, use it as a dip with chunks of french bread or eat it out of the bowl like my adorable granddaughter.

Alta You’ll need a can of diced tomatoes, 1/4 cup sliced fresh basil OR 1 1/2 tablespoons dried sweet basil, 3 cloves of garlic minced or pressed, one tablespoon olive oil, 1/2 teaspoon salt and about 1 1/2 tablespoons of granulated sugar (optional).

Pizza Sauce, Easy Pizza Sauce, Pizza Sauce with canned tomatoes In a medium sized sauce pan over medium heat, saute garlic in olive oil for about 30 seconds or until it starts to turn a lovely golden color.  Add undrained tomatoes, basil, salt and sugar.  Bring to a boil and then reduce to a low simmer. Simmer for about 15 minutes, stirring occasionally, until most of the moisture has evaporated.  Use it immediately or store it up to 5 days in your refrigerator.  If I know that pizza is on the menu in the coming week I love to make it ahead of time to simplify pizza night.

pizza sauce, easy pizza sauce, homemade pizza sauce

Pizza Sauce with Sweet Basil and Garlic
 
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This pizza sauce comes together quickly and deliciously from ingredients you have in your pantry. If you are lucky enough to have fresh basil you are in for an even sweeter sauce. This recipe makes enough sauce for one large pizza.
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Ingredients
  • 3 cloves garlic pressed or minced
  • 1 tablespoon olive oil
  • 1 14.5 can diced tomatoes, undrained
  • 1½ tablespoons dried basil OR ¼ cup fresh basil, sliced
  • 1½ tablespoons sugar
  • ½ teaspoon salt
Instructions
  1. In a medium size sauce pan, heat olive oil over medium heat.
  2. Add minced/pressed garlic and saute for about 30 seconds or until the garlic starts just turn golden.
  3. Add diced tomatoes, basil, salt and granulated sugar.
  4. Bring to a boil and reduce heat to a simmer.
  5. Simmer for about 15 minutes or until most of the moisture has evaporated.

 

Momma’s Pancakes

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Pancakes, Old Fashioned Pancakes, Homemade Pancakes, Sweet Suppertime, Pancakes Truth. My mom cooked a hot breakfast every day of my life.   Bacon and eggs with hash browns, waffles, milk toast and gravy, sausage with scrambled eggs and toast and every once in awhile she tried to pass off oatmeal as a hot breakfast. To this day I don’t know if I ever woke up to an alarm or if it was always to the smell of something delicious coming from the kitchen and the soft sounds of her working quietly so that I would get that last few minutes of sleep.  It wasn’t just a grab and go breakfast either.  We were called to breakfast.  We had prayer and we ate together.  Some of that changed as we began to get older and participate in activities that called us early to school, but I never left a dark home.  No matter how early I had to be gone she was up and had something waiting for me to eat.  I’ve tried to be that mom to my own children but I have to admit that I haven’t hated that my husband and children love cold cereal.

So–pancakes.  She encouraged me to memorize this recipe.  She was smart that way.  “Remember Shanon,” she’d say, “when you don’t have time or money for a lot of other things you will always be able to feed your family pancakes.” Spoken from experience?  I think so.  She would be 92 this year.  I miss her.

This memorized pancake recipe has come in handy on so many occasions.  My own little family has lived through a few tough financial times ourselves, but I don’t think our kids ever really knew.  Serving breakfast for dinner was fun to them and cheap for us.   My youngest son loves big pancakes, my husband loves silver dollar (size) pancakes and I am somewhere in between–so we make all shapes and sizes.  My favorite size of all?  The little baby tiny one my mom would make and put on my plate.  It was the size of a nickle, crisped in the butter she would use on the pan, and it reminded me that she knew me and what I loved.  It was like a punctuation mark on my stack of pancakes that said, “I love you Shanon.”

Recently my  son Jake found himself in Ukraine and living on a budget.  He emailed me one day and asked if I would send him the pancake recipe.  It’s a recipe he used on his mission, but since I hadn’t made him memorize it he gave me a call.  I didn’t mind. Turns out that pancakes can save you money anywhere in the world.    As I was getting ready for this post and talking to Jake about my mom’s pancake recipe he told me of a Ukrainian tradition that involves a pancake week and told me that he had passed my recipe along to a beautiful Ukranian girl.  Her name is Alyona and she’s the reason that Jake was in Ukraine.  Somehow it warms my heart to think that far away there’s a lovely girl making Momma’s Pancakes and that before too long she’ll be making pancakes for my son in Utah.

So–pancakes.

In a medium size bowl combine one egg, 1 1/4 cups milk, and 1/3 cup vegetable oil.  Whisk together until completely combined and get the egg completely beaten.

Old Fashioned Pancakes, Pancakes, Sweet Suppertime, If you want to go to all the trouble of sifting–go for it.  My mom didn’t with this recipe and that is good enough for me. Add 1 1/2 cups flour, 1/3 cup sugar and 1 1/2 teaspoons of baking powder 1/2 teaspoon salt.   If you don’t sift, sprinkle the baking powder and salt over the entire surface so it’s not all in one place.

Old Fashioned Pancakes, Easy Pancakes, Best Pancakes Whisk all ingredients together, but don’t over mix.  You want everything incorporated but it’s okay if there are small lumps in the batter.  I counted how many strokes I made with my whisk today and I came to 50 and stopped.  The batter should drizzle off of a spoon or whisk in a thick stream.  Too thin and you will have crepes–delicious no doubt–but we are making pancakes.  If the batter is too thick they won’t get done in the middle before burning.  This is why we always do a test pancake at our house.  Let the batter rest for about 5 minutes while you start to warm the syrup and get your pan ready.

pancake batter, pancakes, sweet suppertime Heat your favorite skillet on medium heat for about a minute. I almost always end up turning the heat down.  If you are wondering if your pan is about the right temperature, drop a droplet of water on the pan and see if it sort of skitters across.  Is skitters a word?  If it does, add about a tablespoon of butter or cooking oil to the pan to coat the cooking surface.  Sometimes I like to use a bit of extra butter because I LOVE crispy edges.    Drop, spoon or pour your pancake batter onto the pre-heated pan and watch for the edges of the pancake to solidify and the bubbles that are forming in the batter to pop and remain open.  This is when you flip the pancake.  This is where that test pancake comes in handy… it gives you time to adjust your temperature and it usually gives my dog breakfast. 🙂  Adjust the heat and thin or thicken your batter at this point.

Cooking Pancakes, Sweet Suppertime. Pancakes Turn the pancake and continue cooking until the pancake is firm and golden brown on the bottom.  This is a good time to drop on a few blueberries or sliced strawberries.   Go ahead and peek to see how it’s doing.  See that little nickel-size pancake?  I made that for myself. pancake, cooking pancakes, sweet suppertime Put your pancakes on a warm plate and serve them with butter and warm syrup.  Oh, and if you want…memorize the recipe.

Stack Of Pancakes, Pancakes, Homemade Pancakes, Sweet Suppertime

Homemade Pancakes, Pancakes, Old Fashioned Pancakes, Sweet Suppertime

 

Momma's Pancakes
 
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These pancakes cook up fluffy and delicious. What a perfect breakfast..or dinner! This recipe doubles really nicely.
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Recipe type: Breakfast
Serves: makes 12
Ingredients
  • 1¼ cups milk
  • 1 egg
  • ⅓ cup vegetable oil
  • 1 cup flour
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
Instructions
  1. In a medium-sized bowl combine milk, egg and vegetable oil.
  2. Whisk until egg is well-beaten and incorporated into the milk and oil.
  3. Add/sift together flour, sugar and baking powder and salt.
  4. Whisk just until nicely brought together, about 50 strokes.
  5. Let stand 5 minutes.
  6. Heat a skillet to medium heat.
  7. Drop or pour batter onto the heated skillet in the size you wish. This recipe makes about twelve ¼ cup pancakes.
  8. If adding blueberries or strawberries, sprinkle them on the top at this point.
  9. Cook on one side until bubbles form and begin to pop and hold open, checking the underside of pancake to prevent burning. Adjust heat as necessary.
  10. Flip the pancake and cook the other side until golden brown.
  11. Serve with butter and your favorite syrup.