3-3 1/2 cups all-purpose flour (I use unbleached)
1 package active dry yeast
1 3/4 cups water
1/3 cup packed brown sugar
3 tbsp butter, margarine, or shortening
1 1/4 tsp salt
2 cups whole wheat flour
1. Combine 2 cups all-purpose flour and yeast in a large mixing bowl
2. In medium saucepan heat water, brown sugar, butter and salt _just until warm_ (about 120-130 degrees F). Don't overheat it--just a little bit warmer than the water your faucet spits out when its hottest.
3. Add water mixture to the flour and yeast and stir with an electric mixer (about 30 seconds) or a wooden spoon (about 3 minutes) until the mixture is smooth
4. Mix the whole wheat flour (about 1/2 cup at a time) and as much of the remaining all-purpose flour as you can with a wooden spoon.
5. Turn dough out onto a lightly-floured surface and knead the dough and add the remaining flour until it is medium-hard (should be slightly stiff to the touch but not sticky). Don't try too hard to add _all_ the remaining flour, remember the recipe is just a guide.
6. Form the dough into a ball and place in a bowl with a little vegetable oil. Turn the dough in the bowl just to lightly cover the dough with oil.
7. Cover the bowl and put in a warm place for 1-1 1/2 hours, depending on the warmth of the area. Allow the dough to approximately double in size.
8. After the dough has risen, punch the dough down in the middle of the bowl, split into two parts on the floured surface. Cover and let rest for 10 minutes
9. After 10 minutes, shape the dough by pinching the creases and patting down the pinched areas. Place in lightly greased bread pans
10. Place the bread pans in a warm area and allow to rise for 45 minutes-1 1/2 hours, depending on the temperature of the area. It should double in size and take up most of the bread pan.
11. Bake in a 375 degree oven for 30-35 minutes. When tapped with a knife, it should sound hollow.
12. Take out of bread pans and allow to cool on wire racks for an hour or so before cutting.
Trick: substitute 1/2 cup toasted wheat germ for 1/2 cup whole wheat flour for a heartier bread
1 3/4 cup flour
1/4 tsp baking soda
1 cup softened butter
1 cup sugar
1/2 cup brown sugar
1 tsp vanilla
1 egg
1/3 cup cocoa
2 tbsp milk
1 cup chocolate chips (I used a whole 12oz bag!)
Mix the flour and soda in a small bowl.
In a larger bowl cream the butter, sugars, and vanilla. Mix in egg and then the cocoa and milk.
Slowly mix in flour mixture. Add chips and cook in a 350 degree oven for 10 minutes or so. Until they're done. (Don't overcook them or you get really chocolate chocolate chip cookies!)
Originally a recipe from Erick's Aunt Mary, it was cooked for his parent's 25th anniversary party. Make sure you don't substitute any of the ingredients, though. It'll taste good, but it won't be jerk, mon!
Ingredients:
3/4 cup water
1/3 cup lemon juice
1/3 cup chopped onion
1 tbsp packed light brown sugar
3/4 tsp salt
3/4 tsp ground allspice
3/4 tsp ground cinna-mon
3/4 tsp ground black pepper
1/2 tsp dried thyme, crushed (can use italian seasoning)
1/4 tsp cayenne pepper
6 lean pork chops or chicken
Mix all together and pour over meat--marinade overnight (at least 6 hours)
Grill or cook however you wanna!
This soup is only to be rivaled by Erick's Noodle Chicken Soup (to be posted later). In either case, it is a general requirement that way too much of this soup be made at once, so it can feed the whole posse for a month.
Ingredients:
carrots (3ish)
celery (1 bundle)
3-4 chicken breasts
4 medium cans chicken broth
2 big cans (1 cream)
Put chicken with the veggies in water
Once boiling, add noodles
Once the noodles are near done, add broth
Simmer 20-30 minutes and enjoy!
Ingredients:
2 boxes yellow cake mix
3 small cans pumpkin pie mix
(substitutions: 1 large can and 1 small can
3 small cans just pumpkin)
2 eggs
oil*
water*
sugar*
pumpkin pie spice*
raisins*
Mix everything together and pour into dutch oven. Cook on coals or 325 degree oven for 1.5-2 hours. Probably 2 to make sure it gets cooked all the way through.
*You're going to have to wing it on these ingredients, that's what I always do. Gives it a little variation. Caveats:
No more than 1/2 cup of oil
Only enough water to make it of "cake mix" thickness
Put in more sugar if you used pure pumpkin
Some people don't like raisins, but they'll just have to deal with it.
Probably one of the best meals Justin makes for teh Posse. Keeping a close eye on the chicken will create best results.
Ingredients:
Boneless Chicken Breasts
Sliced Ham (equal to number of Chicken Breasts)
Monterey Jack Cheese (in a block)
Provolone Cheese (equal to number of Chicken Breasts)
Salt (optional)
Pepper (optional)
Preheat oven to 350 degrees.
Butterfly Chicken Breast.
Place 3/4 centimeter slice of Monterey Jack Cheese wrapped in ham into Chicken Breast and close the Chicken over the Ham/cheese.
Place Chicken in baking pan and salt/pepper accordingly.
Cook chicken for 30 minutes. Turn over chicken, salt/pepper accordingly and place back in oven for additional 10 minutes. Turn over chicken again, place provolone cheese on top of each chicken breast. Cook until cheese is melted.
If desired, roast the jalapenos before chopping and blending with the rest of the ingredients. Blend or food process all the ingredients except the cilantro until well combined. Finely chop the cilantro and stir in with the other ingredients. Serve cool.
Ingredients:
1 Pie Shell
For Chocolate Mixture:
1/2 cup Sugar
2 Tbsp. Cocoa
2 Tbsp. Cornstarch
2 Egg Yolks
1 Can Condensced Milk (or 1 Cup Milk)
2 Tbsp. Margarine
1 Tsp. Vanilla
For Meringue:
2 Egg Whites
2 Tbsp. Sugar
A pinch of Cream of Tartar
1. Seperate eggs into yolk and whites.
2. Mix sugar, cocoa, and cornstarch for pie mix.
3. Beat egg yolks and add to this mixture.
4. Slowly stir in milk and stir until most if not all of dry ingredients are dissolved.
5. Put pie into oven according to directions on the pie pan.
6. Cook chocolate mixture over medium heat until thick. Take it off the heat after it is thick then stir in the margarine and vanilla.
7. (Protip: If you can get someone to do this while you do step 6, it is helpful because the chocolate starts to congeal) For the meringue, beat two egg whites adding the Cream of Tartar at the beginning. Add the sugar half a tablespoon at a time while beating eggs. Beat until they are fluffy.
8. Pour chocolate mixture into pie shell, and top with meringue.
9. Bake at 350 degrees until Meringue gently browns.
10. Cool then enjoy!
Ingredients:
2 tsp. onion powder/dried onion flakes/chopped onions
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cornstarch
1/2 tsp. crushed oregano
1/2 tsp. ground cumin
1/2 tsp. instant minced garlic or about 3/4 of a clove.
Mix together in a bowl and add to browned meat with 1/2 cup of water. Simmer for about 8 minutes. Seasons about 1 lb. of ground beef.
Serves about 2-3 male undergraduates, or 4-5 of anyone else.
Ingredients:
6 cups water
6-8 chicken bouillion cubes
6 russett potatoes (washed, with peel)
2 medium onions (chopped)
2 tablespoons extra virgin olive oil
1 pound bacon
1 pound sausage (hot, Italian, whatever)
1 bunch of kale
1 can evporated milk
Pepper, garlic, oregano, basil, thyme, and other spices to taste.
Also, you'll need a really big pot to cook soup, and a skillet to fry meat.