Best Ever Waffles

This is from allrecipes.com and I love it!

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Beat eggs until fluffy, add all other ingredients, pour on a waffle iron and cook. Top with powdered sugar or fruit and enjoy.


- Posted using BlogPress from my iPod

Calzone dough recipe

I am trying this to see how I like it. It is way basic so it should be good. I got this from allrecipes.com and the only thing that I changed was converting the flour measurements into grams, it's a lot easier that way:).


1 (.25 ounce) package active dry yeast (by the way, .25 ounces is about half a tbsp, I just weighed it)
1 cup warm water
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
370 grams all-purpose flour, divided
1 teaspoon olive oil
1 egg, beaten

Directions
To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour and the salt until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

Preheat oven to 375 degrees F (190 degrees C).
When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.


- Posted using BlogPress from my iPod

Canning tomato salsa

This, along with my spaghetti sauce recipe is from www.uga.edu.

4 cups peeled, cores, chopped tomatoes
2 cups seeded, chopped long green chilies (130g) in a food processor
3/4 cup onion (100g) in a food processor
4 cloves garlic finely chopped
2 cups vinegar
1 tsp ground cumin, optional
1 tbsp oregano leaves, optional
1 tbsp fresh cilantro, optional
1 1/2 tsp salt

Yields about 4 pints

Combine all ingredients in large pot. Bring to a boil. Reduce heat to simmer for 20 mins stirring occasionally. Pour in jars. Clean rims. Prepare lids and place on jars.

Use water bath method and process 20 mins for altitude 1001-6000 ft.



- Posted using BlogPress from my iPod

Canning spaghetti sauce

30lbs tomatoes, sent through a food strainer
1 cup chopped onions (140g)
5 cloves garlic, minced
1 cup chopped green pepper (130g)
1 lb fresh mushrooms, sliced
4 1/2 tsp salt
1 tbsp dried oregano
2 tbsp dried parsley
4 small bay leaves or 2 large
1/4 cup brown sugar
1/4 cup olive oil

Wash and chop tomatoes, squeezing out extra juice which you can save to drink pr something. Strain tomatoes through a food strainer. Sauté vegetables with olive oil and add to tomatoes. Add rest of ingredients and boil until reduced by half.

Fill jars with sauce. Prepare lids according to directions. Process in a pressure canner at 15 lb pressure (10 if lower than 1000 ft elevation). For pints process 20 mins, quarts 25.