Hansen Family Blog: Old Mother Hubbard

Wednesday, September 15, 2010

Old Mother Hubbard

I think I need to go to grocery shopping - This is how I know (other than my kids telling me there is nothing to eat)

BEFORE the grocery store

AFTER the grocery store

I'm known as the milk lady at the store - every week its 7 gallons and 7 loaves of bread. Without fail someone will comment on how much milk I'm buying. Its quite funny. Now the big question is...what to make for dinner

2 comments:

kh said...: This comment has been removed by the author.; September 16, 2010 at 12:16 PM
kh said...: This comment has been removed by the author.; September 16, 2010 at 12:19 PM

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2 cups boiling water
1 cup quick cooking oats
2 pkg active dry yeast
1/4 cup warm water
2 eggs, beaten
1/2 cup molasses
1/2 cup veg oil
1/2 cup sugar
1 tsp salt
5-3/4 to 6-1/4 cups flour
melted butter or margarine

In large mixing bowl, combine boiling water water and oats; cool to lukewarm. Meanwhile, dissolve yeast in warm water; stir into oat mixture. Add the eggs, molasses, oil, sugar and salt. Add enough flour to form a soft dough. Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down. Divide into 36 pieces and have Todd shape into rolls (he's the best roll shaper). Place on greased cookie sheets. Cover ans let rise until doubled (about 30 minutes). Bake at 375 for 20-25 minutes. Brush with butter. Cool on wire racks. Makes 3 dozen

Chicken Parmesan Sub (I doubled of course)

1/4 cup flour
1/4 tsp kosher salt
1/2 tsp freshly ground pepper
2 boneless, skinless chicken breasts
3 tsp extra virgin olive oil, divided
1 6 oz bag spinach
1/3 cup prepared marinara sauce
2 TB grated parmesan cheese
1/4 cup shredded mozzarella cheese
2 soft whole wheat sandwich rolls - toasted

1. Combine flour, salt and pepper in shallow dish. Place chicken between two large pieces of plastic wrap and pund with smooth side of meat mallet until chicken is an even 1/4 inch thickness. Dredge chicken in flour mixture. 2. Heat 1 tsp oil in non stick skillet over medium heat. Add spinach and cook stirring often until wilted - about 1-2 minutes. Transfer to bowl. 3. Add the remaining oil to pan. Add the chicken and cook until golden on first side (2-3 minutes). Turn chicken, reduce heat to medium, top with wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella, cover and cook until cheese is melted and chicken cooked through (2-3 minutes). Serve on toasted rolls.

Margherita Pizza (Sisters Cafe)

Pizza Dough (I have finally made pizza dough how it should be. A good recipe and the pizza stone were key)
1 1/2 cups very warm water
1 TB sugar
1 scant TB yeast
1/2 tsp salt
2 TB olive oil
4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - set stand for 10 minutes Foam should form on top. Whisk in salt, oil and 1 cup flour. Whisk in 2nd cup of flour. At this point use dough hook and turn mixer on low as you add the remaining 2 cups of flour a little at a time until dough forms as a ball. Knead for 5 minutes. Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down and divide into 2 parts. Each half will make a 12 inch pizza. Allow dough to rest for 15 minutes then roll out.

Topping
3 medium tomatoes
1/2 to 1 tsp minced garlic
1/4 tp 1/2 tsp kosher salt
1/4 tsp black pepper
1 TB olive olive oil
1/3 + cup loosely packed fresh basil leaves julienne cut
mozzarella cheese shredded
parmesan cheese shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle 1/4 cup parmesan on top. Bake in preheated oven at 450 for 12 - 15 minutes or until cheese is starting to brown and crust is deep golden. Sprinkle additional fresh basil over pizza before serving. Yummy!

Pumpkin Squares - Jenny Parker

I grabbed this recipe from a friend in my ward - she brought them to a RS dinner and they were so yummy.

Mix Together:
4 eggs
1 tsp vanilla
15 oz can of pumpkin

Then add:
1 2/3 cup sugar
1 tsp of each: ginger, cloves, salt, baking soda, baking powder
3 tsp cinnamon
2 cups flour
Pour into jellyroll pan and bake at 350 for 25 min.
Frost with cream cheese frosting

Cream Cheese Frosting
8oz cream cheese
1 bag powdered sugar
2 tsp vanilla
4-5TB unsalted butter
Thin with milk
Cut in squares and top with a cany pumpkin