Month: January 2016

Breakfast Brunch Puff

On By claytonrecipesIn Breakfast, UncategorizedLeave a comment

Ingredients
8 slices of bacon
8 slices of bread
4 cups milk
8 eggs
2 onions, sliced
8oz swiss cheese, shredded
1 1/2 tsp salt
1 tsp pepper

Instructions

1) Cook bacon. When finished,
2) When bacon is crisp, remove and cook onion in same pan.
3) Grease 9×13 pan and spread 1/2 of bread in bottom.
4) Crumble bacon and sprinkle 1/2 bacon, 1/2 onion, and 1/2 cheese on top of bread.
5) Repeat layer of bread and remaining bacon, onion, and cheese.
6) In large bowl, whisk 4 cups milk, 8 eggs, 1 1/2 tsp salt and 1 tsp pepper
7) Pour over casserole mixture in pan.
8) Cover in foil and refrigerate overnight (optional)
9) Bake at 350 degrees for 45 min.

Gran-Ann’s

Cowboy Cookies

On By claytonrecipesIn Desserts, UncategorizedLeave a comment

Ingredients
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 cups old fashioned oatmeal
1 cup chocolate chips
1/2 cup shredded coconut
1/2 cup nuts

Instructions

1) Preheat oven to 350 degrees
2) In medium bowl, mix 1 1/2 cups flour, 1/2 tsp salt, 1 tsp baking powder, 1 tsp cinnamon.
3) In stand mixer, cream 1 cup butter, 1 cup brown sugar, & 1/2 cup white sugar.
4) Add in 2 eggs, one at at time. Add 1 tsp vanilla.
5) Add flour mixture to butter/egg mixture, 1/3rd at a time.
6) Fold in 2 cups oatmeal, 1 cup chocolate chips, 1/2 shredded coconut, and 1/2 cup nuts.
7) Bake at 350 degrees for 15-20 min.

Pineapple Upside Down Cake

On By claytonrecipesIn Desserts, UncategorizedLeave a comment

Ingredients
3/4 cup butter
1 cup brown sugar
1/4 cup pineapple juice
1/2 cup milk
1 egg
1 1/2 cup flour
2 tsp baking powder
1/2 cup sugar
cherries (optional)

Instructions

1) Preheat oven to 375 degrees
2) Melt 4tbsp butter and pour into 9×9 pan
3) Stir in 1 cup brown sugar and 1/4 cup pineapple juice in pan.
4) In medium bowl, mix 1 1/2 cup flour, 2 tsp baking powder, and 1/2 cup sugar.
5) In stand mixer, cream 1/2 cup milk and 1 egg in stand mixer. Add remaining 8 tbsp melted butter.
6) Add flour mixture into wet mixture, 1/3 at a time.
7) Pour into pan over pineapple mixture
8) Bake at 375 degrees for 35 min. Cool 15 min before flipping onto serving platter.

Lasagna

On By claytonrecipesIn Main Course, UncategorizedLeave a comment

Ingredients
9 Lasagna Noodles
1lb Beef
1/2 onion, diced
32oz cottage cheese
1 egg
8oz cheddar cheese, shredded
8oz mozzarella cheese, shredded,
2oz parmesan cheese
1 jar Pasta Sauce
2 Tbsp Oregano

1) Cook noodles

2) Cook onions in skillet and add beef.

3) Once beef has browned, drain grease and add jar of pasta sauce.

4) In large bowl, mix cottage cheese, egg, cheddar, mozzarella, parmesan, and oregano.

5) In 9×13 pan, Add layer of beef/sauce, then add noodles, meat, then 1/2 cheese mix.

6) Repeat layer once more time and top layer with meat/sauce and cheese.

7) Cover with foil and cook for 60 min at 350 degrees. Remove foil 10 min before finished.

 

 

French Loaf

On By claytonrecipesIn BreadsLeave a comment

Makes 1 loaf

Ingredients:

3 cups (15 ounces) all purpose or bread flour
1/4 tsp instant or rapid-rise yeast
1 1/2 tsp salt
3/4 cup plus 2 tbsp (7 ounces) water at room temp
1/4 cup plus 2 tbsp (3 ounces) Budweiser or mild flavored lager
1 tbsp white vinegar

Instructions:

1) In large bowl, whisk 3 cups flour, 1/4 tsp. rapid-rise yeast, and 1 1/2 tsp salt. Add 3/4 cup plus 2 tbsp (7 ounces) water at room temp, 1/4 cup plus 2 tbsp (3 ounces) Budweiser, and 1 tbsp white vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.

2) Lay 12 x 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray, then cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.

3) About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough using a sieve and make one to three 6-inch-long, 1/2-inch-deep slit(s) along top of dough using sharp knife. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.

Pastry Cream

On By claytonrecipesIn DessertsLeave a comment
 Makes about 2 cups
     Ingredients
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 1/4 cup cake flour
  • 1/2 teaspoon coarse salt
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract

     Directions

  1. In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks until well combined; slowly whisk in flour mixture until thick and pasty.
  2. Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat.
  3. Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming. Refrigerate until chilled, at least 4 hours and up to 3 days.

Buttermilk Pancakes

On By claytonrecipesIn BreakfastLeave a comment
Ingredients
2 cups flour
2 tbsp. granulated sugar
4 tsp. baking powder
1 tsp. baking soda
1 tsp. fine salt
1/2 tsp nutmeg (optional)
1/4tsp cardamon (optional)
2 cups buttermilk
4 tbsp. melted butter
1 tsp. vanilla extract
2 beaten eggs

1 cup of blueberries (optional)

1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside. (Add nutmeg and cardamon if desired).

2. Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. (For tenderer flapjacks, don’t overmix the batter.) Let stand in bowl for 8-10 minutes. (If adding blueberries, add them to the batter and mix in before letting it set for 8-10 min)

3. Heat an 8″ nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter’s foam subsides. Ladle in about 1⁄2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large plate; keep warm. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of confectioners’ sugar.

Oatmeal Banana Pancakes

On By claytonrecipesIn BreakfastLeave a comment

Makes 2 large pancakes

(You probably don’t need any maple syrup on these)

Ingredients

  •  2 bananas, mashed
  • 2 tablespoons coconut oil or butter, melted
  • 1 teaspoon honey (or agave nectar)
  • 2 eggs
  • 1 cup oat flour* (Made by grinding oatmeal in a blender or food processor) 
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. In a  blender or food processor, grind oatmeal to a medium powder and then whisk together the oat flour, baking soda, salt and spices in a bowl.
  2. In another large bowl, mash the bananas with a head of a wire whisk and stir together the mashed bananas, melted coconut oil (or butter), and honey (or maple syrup. Add extra honey if bananas are not ripe at all.
  3. Beat in the eggs. 
  4. Add the dry ingredients to the wet and stir briefly just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes!
  5. Important: Let the batter sit for 5-10 minutes to allow the oats to absorb the liquid and soften their texture. (You can thin out the bater with a tiny bit of milk, but I never do). 
  6. Heat a skillet over medium-low heat.  Lightly oil the surface with cooking spray.
  7. Place a desired amount of batter on the skillet and cook the pancake for about 2-3 minutes on one side. 
  8. When the pancake is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  9. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Curried Chicken Salad

On By claytonrecipesIn Main Course, UncategorizedLeave a comment

Ingredients: 
2 lbs chicken breasts
nonfat plain Greek yogurt
low fat mayonnaise
sliced almonds
red grapes, diced
scallions, diced
salt
pepper
curry powder
Lime juice
optional: apples, celery, walnuts, sour cream, buttermilk, Patak’s Chutney: Major Grey, maple syrup
Alt method of baking chix:
Lay chix on pan. Sprinkle with curry, cumin, termeric, ginger, salt, pepper, then cover with diced onions and sliced pink lady apples.
Instructions:
1) Boil whole chicken breasts in water for 20 minutes
2) Cool breasts for 15-20 minutes and cube
3) Mix together 1/2 c mayo, 1/2 c yogurt, 1tbps curry powder, diced red grapes, diced scallions, sliced almonds, salt pepper,