Cauliflower Chowder

2 cups cauliflower florets
2 cups chicken broth
1 cup milk
1 tablespoon butter
1- 1 1/2 cups chopped cooked ham
1/2 cup corn (optional)
1 tablespoon cornstarch
2 tablespoon water
3 green onions chopped
Salt and black pepper if needed
Shredded Cheddar cheese

Cook the cauliflower with the chicken broth in a medium saucepan for about 10 minutes until cauliflower is tender. Add the ham, milk, butter and the cornstarch dissolved in the water and cook until it thickens slightly, it takes about 3-5 minutes. Season with salt and pepper if needed. Remove from the stove and add some green onions. Save some for garnishing. Serve hot sprinkling with some Cheddar cheese.

Note: You can add 1/2 cup frozen corn along with the ham and remaining ingredients.

Makes 4 servings

Ali's Snickerdoodles

Very yummy cookies.
Courtesy of my friend Ali.

1 cup shortening
1 1/2 cups sugar
2 eggs
1/2 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

2 tablespoon sugar
2 teaspoons ground cinnamon

Cream shortening with 1 1/2 cups sugar. Add eggs stirring until combined. Add in vanilla extract. Stir.
Reserving the 2 tablespoons sugar and 2 teaspoons cinnamon aside, mix the remaining dry ingredients and sift. Add 1/2 cup dry mixture to wet mixture stirring until combined. Form into balls the size of walnuts (it is easier to form the balls before chilling the dough so they stay together, if you do it after, they tend to crumble more and tend to take more time to "coax" together.

Mix the 2 tablespoons sugar and 2 teaspoons cinnamon in a coffee mug. Drop the balls into the mug and swirl around to coat. Refrigerate to chill dough for about 1 hour.

Preheat oven to 400 F (high altitude 410 F). Place coated balls 2 inches apart on  ungreased flat stone or cookie sheet.  Bake 10-12 minutes on a stone or 8-10 on cookie sheet. Remove from the oven when they are cracked and puffed on top. Allow to cool (they will fall a bit here) before transferring to a cooling rack.

High Altitude adjustments:

Less 1 tablespoon shortening
Less 1 1/2 tablespoons sugar
More 5 1/2 teaspoons flour
Less 1/8 teaspoon baking soda
More 10 F on original temperature


Makes 37 cookies cooked closer to 9-10 minutes.

Fluffy Honey Wheat Dinner Rolls

Blog: Jamie cooks it up.

www.jamiecooksitup.net

2 cups wheat flour
2 cups white flour, divided
3/4 cup hot milk
3/4 cup hot water
1/4 honey
1 teaspoon salt
1 tablespoon yeast (I use active dry)
6 tablespoons butter, softened

Preheat your oven to 170 F degrees.

Into a stand mixer, place 2 cups wheat flour (I use freshly ground white winter wheat...but any flour will do).

Add 1 cup white flour and 1/4 cup honey.

Pour yourself 3/4 cup of milk and heat it up in the microwave for 2 minutes. Add it to the mixing bowl along with 3/4 cup of hot water. Your hot water should be hot to the touch but not so hot that it burns your hand when you touch it.

Add 1 teaspoon of salt and 6 tablespoons of the softened butter. Turn the mixer to low speed and allow the ingredients to blend together for about 1 minute.

Add 1 tablespoon of yeast. Mix for about 30 seconds.

While the machine is mixing, add 1 more cup of white flour. Allow the dough to mix for another minute or so. The dough should start to pull away from the sides of the bowl. This is an indication that you have enough flour. If the dough remains stuck to the sides of the bowl sprinkle a bit more flour (up to 1/2 a cup) into the bowl. Once you have the correct amount of flour added, turn the mixer to medium speed and let the dough mix for 5 minutes.

Grab a 13 x 9-inch baking pan and coat the bottom and sides with some butter. Place the dough into the middle of the pan. Using a sharp knife cut the dough into 16 equal pieces. Then roll each piece into a ball.

Place the pan into your warm oven and let the rolls rise for about 15 minutes or until doubled in size.

Turn your oven up to 350 degrees. Leave the rolls in the oven while the temperature rises. Allow the rolls to bake until golden brown (mine took about 13 minutes).

Remove the pan from the oven and brush soft butter over the top of each roll. Allow them to rest in the pan for about 5 minutes. Then, serve and enjoy.

Yield: 16 rolls

Note: Since I live in a high altitude town (over 7,000 feet), it took like 40 minutes to double in size and I baked them for about 20-22 minutes.

Italian Bread

Fix-it and Enjoy it Cookbook.
www.fixitandforgetit.com

2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon dry yeast
1 cup warm (120-130) water
1 tablespoon oil

Topping:

1/4-1/3 cup Italian salad dressing (I reduced to half)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme (optional)
Dash of pepper
1 tablespoon grated Parmesan cheese
1/2 cup grated mozzarella cheese

In a large mixing bowl, combine flour, sugar, salt and yeast.

In a separate bowl, mix water ad oil together. Add to flour mixture.

Stir well, add more flour if needed to form soft dough.

Place dough on lightly floured surface and knead for 1-2 minutes. or until smooth. Place in a greased bowl. Cover and let rise for 20 minutes.

Knead dough down. Then, place on a 12-inch pizza pan. Roll or pat into a 12-inch circle.

Brush with salad dressing.

Combine seasonings and sprinkle over top. Sprinkle with cheeses.

Bake at 450 F for 15 minutes (Mine took less time) or until golden brown. Cover with foil tent to prevent overbrowning if necessary.

Cut into narrow wedges and serve warm.

Makes 6 servings

Ham Corn and Broccoli Chowder

1 1/2 cups peeled and diced potatoes
1 1/4 cups frozen corn
1/4 cup finely chopped yellow onion
1 cup chicken broth
2/3 cup cubed ham
2 cups broccoli florets
2 3/4 cups fat-free milk, divided
3/4 tablespoon all-purpose flour
1/2 cup sharp Cheddar cheese, shredded
1/4 teaspoon table salt or to taste
1/8 teaspoon ground black pepper

Extra shredded Cheddar cheese for topping


Place the onions and potatoes in a saucepan and add the chicken broth. Cook uncovered until almost tender.

Add the corn, broccoli, ham and 2 1/2 cups milk. Cook uncovered on medium-low heat until the broccoli is tender.

Meanwhile dissolve the flour in the 1/4 cup milk until no lumps remain and add to the broccoli mixture. Cook stirring until it thickens. Add the salt and pepper. Finally, stir in the cheese and stir until it melts completely.

Serve hot. Sprinkle with some extra shredded Cheddar cheese.


Makes 4 servings