If anyone could have tried to pick a challenge that would send me running for valerian and st. john’s wort they couldn’t have picked a better one than this.  I have spent 28 years of marriage trying to compete with my mother-in-law’s eclairs and have failed miserably over and over and over….

But..that is what Daring Bakers is all about, right?  Any since both my parents and my in-laws have passed on …well…the pressure should be lessened anyway…sort of…Right?  Right? (more…)

 

Back in the day Mrs. Cleaver and her contemporaries were very likely to serve dinner with a plate of rolls hot from the oven.  And those rolls were likely to be cloverleafs.

These are an easy roll to make and most people really like them because the shape is so…home. There is just something about these light, buttery rolls that makes you think of chilly days,  pot roast, and apple pie. (more…)

 

Sopapillas are wonderful, there is just no other way to say it…Hollow squares of fried dough, dusted with sugar, and served with honey to pour in the hollow middle part.  Every bite is sweet, and sticky, messy and incredible.

You have to serve them hot.  And you HAVE to eat all of them at that meal. You can’t save any for later.  Why? Because cold sopapillas are as disgusting as the fresh ones are good. Just. Don’t. Go. There.

Here in Texas they are often served as the dessert at the small Mom and Pop Mexican restaurants.  They are perfect because they are simple, inexpensive, and actually quite filling.  Did I mention delicious? Did I mention my addiction to them?

When you drop them in the fryer be sure not to crowd them and only do about 2 or 3 at a time depending on the size.  As soon as the float to the top start spooning the hot oil over them to make them puff even more.  Turn them once and take them out of the oil when they are golden.

Sopapillas

• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons butter
• 1 1/2 cups warm water

Stir together the flour, baking powder, salt and shortening until it is crumbly. Stir in water and  mix until the dough is smooth.

Cover and let stand for 20 minutes for the gluten to relax.  Meanwhile heat the oil in a deep fryer to 375 degrees.

Roll out on floured board 1/8  thick. Cut into large-ish squares. Fry until golden brown on both sides. Drain.  Dust with confectioner’s sugar or granulated sugar and serve hot with honey to pour in the hollow centers.

Image:Marye Audet

 

This is my entry for this week’s presto pasta.  It’s kind of embarrassing because it is so simple that there isn’t even really a recipe.

A few weeks ago I was given a large amount of on-the-edge tomatoes.  I tossed them in the crockpot with garlic, basil, oregeno, onion, and various other sauce ingredients, let them simmer for several hours, and then pureed them and canned them in quart jars.  It was alot of work but I was so glad to have created 8 quarts of free spagetti sauce base! (more…)

One of the best things about summer is the grill…and one of the best things about the grill is….GRILLED CHICKEN!

These sandwiches go quickly once the marinating is done. Serve them with freshly fried tortilla chips, some homemade salsa, and plenty of sweet tea. (more…)