Sunday, April 30, 2017


Flatbread is becoming so popular these days. But much of it is looking more like pizza only square. Flatbread is crispy not bready. Okay, so bready is a new word, but it suits me.
2 cups all purpose flour 
1 teaspoon salt
3⁄4 cup beer
Preheat oven (480-490 F). Put the baking tray into the oven. So it will be heated up, too.
Mix olive oil and garlic and set aside.
Sieve flour with salt and add beer. Mix with hands until dough is formed. Knead dough for 5 minutes with slightly floured hands. Let rest dough for about 10 minutes.
On a slightly floured working platform, roll out the dough with a rolling pin. It should be thin (if you like the bread very crispy, roll out the dough very thin). Place the dough on Parchment paper (size of the baking tray). Brush the dough with the olive oil. Sprinkle it with herbs (you could use more or less than 1 tablespoon). Put your chosen toppings on it. Put dough (on parchment paper) on the baking tray in the oven and bake for about 5 - 10 minutes until it is golden brown. During baking the bread will develop several "bubbles". Poke them if you want a more flat bread. Take out of the oven and let cool on a cooling rack. Serve slightly warm or cool. I like mozzarella, chicken, spinach, bacon on mine with sliced spring green onions on top as a garnish. But you can make it any way you like. It's your flat bread.
Till next time.......

Saturday, April 29, 2017

Pepper Apricot Jam........

Took a brief hiatus to do some research and to visit with family. But I am back with some Pepper Jam for you. Hope you enjoy it. Put a bit on some chicken, pork or on a block of cream cheese and serve with crackers.
Pepper Apricot Jam
1 cup apricot preserves
1 red bell pepper, chopped 
2 teaspoons red pepper flakes
1/4 cup white vinegar 
Kosher salt 
Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week. This is also good with orange marmalade or raspberry jam.
Till next time........

Sunday, April 9, 2017

Tuesday, April 4, 2017

Tomato Aspic........

When I want something a little different, I look through my Gram's recipes. I can always find something I had forgotten about. Like, prune whip, jellied chicken loaf and the list goes on. Today, I saw Tomato Aspic and I decided to make it for my supper.
Tomato Aspic
1 can tomato soup
1 small package lemon jell-o
1 cup hot water
1 tsp vinegar
1 tsp sugar
1/4 cup sliced celery
1/4 cup chopped green pimento olives
Dissolve the jell-o in the hot water. Add the sugar and vinegar. Mix 3/4 cup jell-o with the  tomato soup. Then add rest of jell-o to the mixture. I use the quick chill method with ice cubes to chill the jell-o mixture. Chill until jell-o mixture gets like a thick syrup and add the celery and olives and let sit in refrigerator till set. You want the celery and olives to stay suspended in the jell-o mixture. So you want it thick but not set when you add the celery and olives to it. 
Till next time.........

Monday, April 3, 2017

Pineapple Habanero Jam.......

Habañero peppers are VERY HOT. So if you are not into heat, ignore this recipe or use a pepper with less heat, like a Jalapeño pepper. This is good on crackers w/cream cheese and just a dab of jam. Also good with chip/pretzels.
Pineapple Habañero Jam
Habañero peppers
1 - 20 oz can of pineapple in juice, drained
1/2 yellow bell pepper, seeds and pulp removed
2 1/2 cups sugar
1/2 cup vinegar
2 Tbsp. fruit pectin
4 - 1/2 pint jars

Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize. Wearing throwaway gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth. In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes. Add fruit pectin and return to boil and cook for 1 minute. Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal. DO NOT TOUCH YOUR EYES WITH YOUR HANDS WHILE MAKING THIS. Throw away your gloves when you get done with this recipe. Makes 4 -1/2 pint jars. Habanero chilis are VERY HOT rated 100,000–350,000 on the Scoville scale of heat.
Till next time.......

Saturday, April 1, 2017

How Stuff Works - Lifestyle.......

Some people call them "slow cookers," but they're more commonly known by the brand-name Crock Pot. The Crock Pot came out in 1971, and women everywhere immediately embraced it. After all, they could start a meal in the morning, and the Crock Pot would have it ready by dinnertime. Keep in mind, this was during a time when women were entering or re-entering the workforce in record numbers and trying to find a balance between work and home life.
Crock Pot cooking is simple -- just put a bunch of ingredients in the pot, turn on the low heat, and the dish will cook slowly all day. Modern slow cookers come with timers to offer more flexibility with cooking times. This article was taken from the following web sight and I found it interesting. I thought you would, too.

There is also a small crock pot for hot dips or for single servings of meat, soups, etc. I was lucky enough to find this small crock pot several years ago and I have used it so much. Actually more than I originally thought I would. Needless to say, the bigger one is great for a meal, soups and/or chili.
Till next time........