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  #11  
Old 02-18-2009, 11:36 AM
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sherriwj sherriwj is offline
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I just wanted to say that I tried LazyBear Banana Bread recipe -- I used sour cream and it is easily hands down THE best banana bread I have ever tasted!!
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  #12  
Old 02-25-2009, 08:56 PM
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Everyone should know by now that I'm very lazy and like quick meals.
Today I decided to get creative by cleaning out my fridge and making something fun for my dinner.
It turned out really yummy and was super fast to cook!

Breakfast Pizza using stockpiled pancake mix

ingredients are approximate measurements

using a 2" deep frying pan- heat everything up to remove excess liquids.
1 Tablespoon butter
4 green onions, sliced
2 pieces of Ham (another meat would work - pre-cooked sausage or bacon)
1 used a raw medium sized potato, finely grated
(you could use a leftover baked potato)
turn the heat down to LOW while you prepare the batter.

batter:
2 eggs, whipped with a fork into a froth - then add
1/4c - 1/3c of milk ** see note below**
1 cup dry pancake mix - the 'just add water' type
(Bisquick tastes too salty to me, but you could use it)
** add just enough milk so batter is like pudding when mixed.

Turn the heat up to Medium Low and pour the batter over the meat mixture.
Cover the pan until the batter has set up like a pancake on the bottom, but the top is still moist and a little shiny. approx 2 minutes
Flip the pancake over - Sprinkle with 2/3 cup grated Sharp Cheddar.
Cover an additional 1-2 minutes until the batter is like a sponge and no moisture is visible. Cheese will be melted and pancake is firm enough to slide from pan like a pizza crust.

top with salsa or another condiment it's really good!

I didn't add salt or pepper because the ingredients seemed to have plenty of both.
I think next time I'll try a cornbread muffin mix for batter and use spicy hot sausage.
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  #13  
Old 03-01-2009, 07:18 PM
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digiscrapital digiscrapital is offline
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Quote:
Originally Posted by sherriwj
I just wanted to say that I tried LazyBear Banana Bread recipe -- I used sour cream and it is easily hands down THE best banana bread I have ever tasted!!
Ditto! I also made her banana bread the other day - it's so moist and delicious. I also used sour cream in mine. A new favorite!

Thanks LB!
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  #14  
Old 03-16-2009, 10:48 AM
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Default I made these today! YUMMY!

Healthy Banana Muffins (using cereal)

these are lower in sugar than most muffins I make, but still very good!

Mix sugar and butter until creamy, add eggs and beat until frothy.
1/2 c sugar
2 eggs
1/3 c butter (gives a better flavor)

Add the rest of the wet ingredients and bananas, blend well.
1/2 c lite sour cream or plain yogurt
2 tsp vanilla or banana extract
1 c banana, mashed really well

Add these dry ingredients a little at a time until well blended.
1 1/4 c flour
1/2 tsp salt
2 tsp baking powder
1/2 c Glucerna cereal, finely ground into flour using food processor
optional - 1/2 cup finely ground nuts, your choice
Note ~ I used the Glucerna cereal with Almonds in it, so I didn't add nuts

Preheat oven 400 degrees
spray muffin tins with PAM or use shortening.
fill 2/3 of the way full and sprinkle with chopped nuts.
Bake 20-25 minutes or until tops are lightly golden and tooth pick in center comes out clean. Don't over bake!


I'm going to try this same recipe and make Pumpkin Muffins.
Instead of nuts I'll add chocolate chips.
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  #15  
Old 03-16-2009, 11:30 AM
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This Healthy Banana Muffins sounds delicious!

Can't wait to try it. Sounds easy enough! Thanks LazyBear!
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  #16  
Old 04-28-2009, 12:20 PM
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Basic White Bread

(for bread machines and high altitude - Utah)

Hitachi bread machine model HB-D 102 or 103

I use the Lightest setting.
It takes about 4 hours from beginning to end.


makes (1) Large Loaf

Water 1 1/8 cups
Flour 3 cups
Salt 1 tsp
Sugar 2 TB
Dry Milk 1 1/2 TB
Butter 1 1/2 TB - cut into tiny pieces
Rapid Dry Yeast 1 1/2 tsp


**(Pizza Dough only ~ use 2 tsp Yeast for very Rapid rise)

There are times when I run out of Powdered Dry Milk, so I use other things I have around the house. My family doesn't like some of the boxed dinner mixes I get for free. Instead of donating the mixes or throwing them away, I use the noodles and save the powdered packets for other recipes. If I'm making a savory dinner bread, I'll add dried herbs or 1/2cup of shredded cheese to the recipe.

substitutions for Dry Milk

use 1 1/2 TB of any of these dry ingredients to change the flavor

Hidden Valley Ranch Dressing powdered mix + 1 tsp dried Italian herbs (Foccacia)

Cheddar Powder - from packets in Mac&Cheese or Hamb Helper boxed mixes

Sour Cream Powder - from Hamburger Helper mixes

Kraft Parmesan Cheese


give it a try! Let me know how your recipe turned out.

I love experimenting with new flavors.


Here's a fun website to visit!
A Year in Bread - it's been fun experimenting with her recipes.
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  #17  
Old 05-06-2009, 05:48 PM
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Whole Wheat Apple Raisin Bread

(makes 1 Regular size loaf)

1 c. + 2 tsp. tap water
1 1/2 TB dry milk (substitute: 1 1/2 TB Yoplait yogurt, but don't add the 2 tsp of water)
3/8 c. apple sauce ( I prefer using Musselman's chunky sauce)
2 c. whole wheat flour
1 c. bread flour, higher in gluten
1 tsp. salt
2 TB brown sugar
1 1/2 TB butter
1 tsp. cinnamon
1 1/2 tsp. Rapid Rise dry yeast
1/2 c. raisins ( I prefer golden raisins for a sweeter flavor)

Set timer for the 4 hour cycle - Light Crust

this is really good for breakfast!
sprinkle cinnamon sugar on top of your buttered toast
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  #18  
Old 05-22-2009, 09:54 AM
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Harvest Bread

perfect for Thanksgiving rolls, hoagies and croutons

2 1/2 tsp Rapid Rise Yeast
1 Tbls sugar
1 1/4 cups water
1 1/2 tsp Poultry seasoning
1 tsp salt
1 Tbls melted butter or margarine
2 cups all-purpose flour
1 cup whole wheat flour
2 Tbls minced onion (dried or fresh)
1 Tbls dried parsley

Put all ingredients into the bread maker as listed and use the "Bread Rapid" setting. The timing for the Hitachi HB B101 is approximately 2 hours and 50 minutes on this setting, so you can have delicious bread sooner than the regular setting.
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  #19  
Old 06-16-2009, 08:16 PM
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better than Krispy Kreme and a famous Utah recipe from the 1940's.

Spudnuts
(Potato Doughnuts)
1 pound russet potatoes, peeled and quartered
2 ( 1/4-ounce) packages active yeast
1 1/2 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
oil for deep frying
Glaze:
4 cups confectioners sugar
1/3 cup water
1 teaspoon vanilla

Place potatoes in a saucepan and cover with water.
Bring to a boil; cook until tender. Drain, reserving
1/2 cup cooking liquid; cool to 110 to 115 degrees.
Discard remaining cooking liquid. Mash potatoes without milk or butter.

In a large mixing bowl, dissolve yeast in reserved cooking liquid.

Add mashed potatoes, milk, oil, sugar, eggs and salt.

Add enough flour to form a soft dough.

Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rise again until double. about 20 minutes.
Roll out on a floured surface to 1/2 inch in thickness.
Cut with a floured 3-inch doughnut cutter.

In an electric skillet, heat oil to 375 degrees.
Fry doughnuts, a few at a time, until golden brown on both sides.
Drain on paper towels.

Combine confectioners sugar, water and vanilla in a bowl.
Dip warm doughnuts in glaze. Cool on wire racks.
Makes 4 dozen.
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  #20  
Old 06-16-2009, 11:23 PM
xocoholic xocoholic is offline
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My neighbor makes the spudnuts and hands them out every Halloween. They are the best! I have always wanted to try them but it seems too time consuming.
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