Thursday, September 29, 2016

Football Pizza

When our team plays out of town, I like to make football food for everyone to eat while they watch the game on TV.  Pizza is always a favorite.  Here is the recipe for my dough:
3 C. flour
1 T. sugar
2-1/4 tsp. rapid rise yeast
3 T. olive oil
1 tsp. salt
1-1/2 C. water
Mix this all together and knead until you have a smooth ball of dough.  Place it in an oiled bowl and let it rise until doubled.

I made a simple sauce by using 2 large cans of crushed Muir Glen Fire Roasted Tomatoes and 1 large can of tomato paste. I added some granulated garlic and onion (2 T. each), 1 T. black pepper, 2 T. dried oregano, 1 T. sugar and 2 T. Italian seasoning. Not need to cook this.

Split the dough into whichever size pizzas you like.  Top with sauce with cheese and toppings and bake at 475.  I bake them on a pizza stone.  

Simple to make and better than the local delivery!


Wednesday, September 28, 2016

Papa Secos, Portuguese Rolls

I made dinner for some friends recently and made them these rolls.  This was the first time for me making these and they are really good and would be perfect for sandwiches.
 The Recipe:

Ingredients:
5 cups flour
1 package dry active yeast
1 pinch of salt
2 teaspoons sugar
3 tablespoons butter
1 teaspoon shortening like crisco
2 cups lukewarm water
1 tablespoon flour to cover
Directions:
1) Dissolve the yeast in a bowl with the 1/2 cup of the lukewarm water and 2 teaspoons sugar. Let it sit for 5 minutes.
2) Add 1 cup flour to the bowl and mix well. Cover with a cloth and let it sit for about an hour until it has doubled in size.
3) Once ready, remove the cloth and add in your remaining ingredients. Mix well.
4) Flour the surface of a pan and knead the dough on top until it reaches a smooth and even consistency.
5) Place in a bowl to let rise for about an hour.
6) Once done, break off 10 to 12 portions of dough.
7) On a floured surface, roll each portion into a smooth ball. Press down on the dough pieces with your hands and twist the opposite ends of each side of the rolls in order to maintain their shape.
8) Sprinkle them with tablespoon of flour.
9) Cover the pieces of dough and let them sit in a warm, dry place for about 45 minutes to completely finish rising.
10) Pre-heat the oven to 475 degrees.
11) Place the rolls on a lightly greased and floured baking sheet.
12) Bake in the oven for about 15 minutes until the bread rolls are golden brown.
13) Once done, remove from the oven and let them cool for 5 to 10 minutes.

 Freeze what you don't eat.



 Enjoy!

Tuesday, September 27, 2016

I Am Thoroughly Enjoying Autumn

 I am in my element! The cool crisp mornings are perfect and I welcome the darkness with open arms.

 Friends are receiving gifts of freshly baked pumpkin bread with apple butter and maple cream.

 Some new Welsh witches have moved in.

What a pair these two are.
 I made caramel sauce to go with apple pies I'll be making for friends later in the week.

 A pumpkin canister I bought at the country living fair.

What's not to love about Fall?  I am going to enjoy every minute of it!

Monday, September 26, 2016

Autumn Squash Lasagna

 I got a lot of squash in my CSA and wasn't sure what I wanted to do with them then I came up with this idea.  Squash lasagna.  If you've ever eaten pumpkin ravioli, it's a very similar taste.

 I roasted the squash for about 40 minutes at 375 degrees.

 Scrape the cooked squash out of their skins and place it in a food processor along with some nutmeg, salt and pepper, some sage fried in butter and enough cream to make it smooth and spreadable.  Boil lasagna noodles and place a layer of them in the bottom of your pan.  Spread some of the squash over the noodles.  Top with another layer of noodles.

 Mix a container of ricotta cheese with salt and pepper, 1 cup of parmesan  cheese, 2 cups of shredded mozzarella and 2 eggs.  Spread a layer over the noodles and top with some sauteed spinach.

 Add more noodles and keep layering the ingredients.

 Finish with a layer of noodles and drizzle them with some melted butter.  Sprinkle with salt and pepper and paprika.

 Place it on a cookie sheet because it will bubble over.
Bake it at 375 degrees for about 40 minutes.

 Let it rest for about 15 minutes before cutting it.

This was the first time I made this and it was a huge hit.

Sunday, September 25, 2016

Autumn is Here

Autumn finally arrived yesterday....it was a long time coming.   I got my JOL chiminea out and lit a fire in it.
 This thing really burns.

 It was glorious.

I was able to open all of my windows and doors.                                                                                                                             
This is a new type of pumpkin I found yesterday.
I got some green ones too.



I picked up this sign at the Country Living Fair.

Friday, September 23, 2016

A Fair in the Woods

 We went to one of our favorite fairs last weekend.  Wow...this week shot by fast.  I'm just getting around to posting this now.

 You can pick your table top.



 The bride got to feed an alpaca.  I always think you can tell what kind of parent someone will be by how they take care of their animals and this bride and groom love animals!

The alpaca asks for more food.
 The Blog Tech gives him some.

 The alpacas were sad to see the bride and groom leave.

 The tents are tucked under the tall pines.

Antiques and crafts.
 I bought fresh eggs from these chickens

 Antique tools from sale.

 A smattering of Halloween.

You can take a ride out into the corn fields.  We are off early tomorrow for another festival so I will post pics when I return.

Thursday, September 22, 2016

Apple Mabon Cake

It's that time of year again.  Time to make mabon cakes.     I always say this is not the most attractive cake but the flavors will blow you away.                                                                                                                
You can find the recipe here:  http://octoberfarm.blogspot.com/2010/09/best-way-to-celebrate-fallmake-mabon.html      Take the time to dice the apple into small cubes.


I made two so I could give one to some friends.




This topping tastes like a rich caramel.
I made one with a parchment liner and one without.  It's better without the parchment.     Make sure to pierce the cake all over with a skewer to allow the caramel to soak in.        



Store these in the fridge but serve the cake at room temp.

Happy Mabon!  I wish someone would tell our weather that it's supposed to be Fall.  Six months of constant temps in the 80's and 90's has made me weary. I need cool weather!