Category Archives: Flour

Turkey Pot Pie


1 recipe pastry for a (10 inch) double crust pie

4 tablespoons butter, divided

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano

salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cubed cooked turkey

3 tablespoons all-purpose flour

1/2 cup milk

Directions

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown

Easy to Make Crusty Home Baked Bread


I don’t make homemade, from scratch, with the hands, bread very often because I am a bit intimidated by it.  This recipe is SO forgiving that EVEN I can have success with it!
Crusty Bread
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 – 18 hours.  Overnight works great.
Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.
Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.
Pictures of MY bread:
[after 30 minutes baking]
[after final baking time]
[cooling on wire rack]

Cheddar Cheese Puffs ….. with a surprise!


Makes 48 puffs

2 cups grated sharp cheddar
8 tablespoons (1 stick) butter, at room temperature
1 cup sifted flour
1/2 teaspoon salt
1/2 teaspoon paprika
48 small green stuffed olives, well drained

• Preheat the oven to 400 degrees.
1. Blend the grated cheese and butter. Stir in the flour, salt and paprika. (This can all be done in a food processor equipped with the metal blade.)
2. Mold 1 teaspoon of the mixture around each olive. Chill the puffs until firm, about 30 minutes. Arrange the puffs on ungreased baking sheets.
3. Bake for 15 minutes or until browned. (You can also freeze the puffs, well wrapped, for about 10 days. Bake them, still frozen, until browned.)

Chocolate Chip Rice Krispie Cookies


  • ½ cups Butter
  • ¾ cups brown Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 2 cups Rice Krispies Or Cocoa Krispies
  • 6 ounces, weight Chocolate Chips

Preheat oven to 325 degrees F.

Cream together butter, sugar, egg and vanilla extract until well combined. Add flour, baking soda, and salt to mixture. Fold in puffed rice cereal gently so as not to break up the puffs. Incorporate chocolate chips.

Bake for 10 – 15 minutes.