Hamburger Buns

Bread Machine

Hamburger Buns

1 dozen rolls (2lb loaf)

1¼ cups water 70-80º

1 large egg

6 tablespoons butter, cut into small pieces

3 tablespoons sugar

4 cups bread flour

1/3 cup nonfat dry milk

3 tablespoons quick cooking oats

1 tablespoon plus one teaspoon whole wheat gluten

2 teaspoons salt

2½ teaspoons bread machine yeast

Place all ingredients in bread machine in order given. Select dough setting.  Line a large baking sheet with parchment paper. When the machine stops the cycle immediately turn the dough out onto a lightly floured work surface. Cut into 12 equal portions. Form a small round ball for hamburger buns. Place on lined baking sheet and let rise 30 minutes.  Preheat oven to 375º.

Beat one egg and one tablespoon of water together. Brush over the rolls with pastry brush. Sprinkle with sesame seeds. Bake 15-22 minutes.  Let cool completely and slice in half horizontally to serve.

© Crackerberries 2017

Fried Chicken

 Cast Iron Perfect Fried Chicken

3-3½ lbs. chicken legs

1½ tbsp. salt

1½ tbsp. paprika

1 cup bread flour

Crisco

Mix the salt, paprika and four together in shallow dish.  Rinse of chicken legs and set aside. Work the flour all over the chicken leaving no moist spots. Place coated pieces on a rack to dry for 10 minutes.  Flour the chicken pieces a second time working the flour into the chicken.

Heat ¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of water. Make sure you have a cover.

Add meaty pieces first, don’t crowd.  Reduce heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly. Browning will continue.

Allow 50-60 minutes of cooking time after chicken is covered, flipping once in the middle of the cooking.  Meat should shrink a little from bone ends. For extra crispness, uncover last 10-12 minutes.

Remove from pan and let stand for 10-15 minutes before serving.

© Crackerberries 2017

Pecan Pumpkin Cheesecake Muffins

Pecan Pumpkin Cheesecake Muffins

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

4 teaspoons pumpkin pie spice (a mixture of cinnamon, ginger, cloves, allspice and nutmeg)

¼ teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups mashed pumpkin

1 ¼ cups vegetable oil

8 ounce package cream cheese

1 egg

3 tablespoons sugar

Chopped roasted pecans (2 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon coarse sea salt, 1 teaspoon cinnamon, 3 tablespoons brown sugar) roasted for 30 minutes at 300º  - turning half-way through cooking.

Beat cream cheese with one egg and 3 tablespoons of sugar until well blended.  Place on waxed paper and roll into log.  Place in freezer.

In large bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, cardamom, salt and baking soda.  Mix and create a well in the center of the mixture.

In a medium bowl beat four eggs, add sugar, oil and pumpkin.  Add to dry ingredients and blend well.  Spoon into greased muffin tin, filling about three quarter’s full.  Slice the cream cheese into ½ inch disks and press into the center of each muffin.  Sprinkle with finely chopped pecans.  Baked in preheated oven 20-25 minutes (22 worked perfect for me) until toothpick inserted into muffin comes out clean.  Do not insert into cream cheese.  Remove from oven and let stand in tins for 5 minutes then carefully remove and cool on wire racks.  Store in refrigerator.

©Crackerberries 2016

Fried Dilly Beans

Fried Green Dilly Beans

1 Egg

1 cup milk

1 tsp. hot sauce

1 cup flour

1 tsp. black pepper

1 cup Italian style bread crumbs

¾ tsp. garlic salt

½ tsp. Cayenne pepper

1 quart dilly beans

Place the flour and pepper in one bowl and stir to combine.  In a second bowl mix the egg, milk and hot sauce together.  In a third bowl combine the bread crumbs, garlic salt and Cayenne pepper.

Drain dilly beans in strainer. Shake excess brine from the beans and roll in flour.  Dip beans in milk mixture and then roll in bread crumbs. 

Heat oil to 350º.  Deep fry 1½-3 minutes until golden brown.  Serve with horsey-sauce.  Combine ½ cup mayonnaise with 1 tsp. horseradish and 1 tsp. chili sauce.

© Crackerberries 2016

Potato Salad

New Potato Salad

1 lb. fresh green beans, cut into 1-inch pieces

1 lb. (4 medium) potatoes, peeled and cut into 1-inch pieces

1 tomato, coarsely chopped

4 Tbsp. reduced calorie mayonnaise

4 Tbsp. plain low-fat yogurt

1 tbsp. dill pickle relish

1 tsp. Dijon mustard

½ tsp. celery seed

Cover potatoes with water and bring to a boil. Once water boils reduce heat and cook 5 minutes.  Add green beans, cover and cook 10 minutes longer.  Remove from heat and drain off water. Set aside until cool.

In medium bowl combine mayo, yogurt, relish, mustard, and celery seed. Combine with cooled potatoes and green beans.  Stir in chopped tomato, and garnish with extra if desired.  Chill for 4 hours before serving.

© Crackerberries 2016

Hamburger Enchiladas

Hamburger Enchiladas

Enchilada Sauce:

2 Tbsp. Oil

½ cup finely chopped onion

2 cloves garlic, minced

1 beef bouillon cube

½ cup hot water

20 oz. jar tomato sauce

2 Tbsp. chili powder

1 tsp. sugar

½ tsp. salt

1 tsp. cumin

½ cup cold water

1 Tbsp. cornstarch

Beef Filling:

1 Tbsp. oil

½ cup chopped onion

2 cloves garlic, minced

1 lb. ground beef

6 red chili peppers

2 cups cooked rice

6-8 flour tortillas

8 oz. shredded cheddar cheese

5-6 hot green Chile peppers

Enchilada Sauce:

Heat oil in medium sauce pan; sauté onion, garlic and clove until tender. Dissolve bouillon in hot water; add to onion mixture. Stir in tomato sauce, chili powder, sugar, salt and cumin.  Combine cold water and cornstarch; gradually stir into sauce mixture. Simmer 10-15 minutes or until slightly thickened.

Beef Filling:

In large skillet heat oil; sauté onion and garlic until tender.  Stir in ground beef and cook until no longer pink; drain off excess grease if necessary.  Add peppers, rice and ¾ cup of the enchilada sauce. Simmer 10-15 minutes.

Heat oven to 375º. Pour 1 cup of the enchilada sauce onto a large plate.  Lay tortilla on plate and flip to cover both sides with sauce. Spoon ¼ cup mixture into center and roll up.  Place in lightly greased baking dish seam side down. Continue using remaining ingredients.  Pour remaining enchilada sauce over top.  Bake 375º 15 minutes. Remove from oven and sprinkle with cheese and hot Chile peppers. Bake an additional 5-6 minutes until cheese is melted and bubbly. 

© Crackerberries 2016

Savory Meatloaf

Savory Meatloaf

Quick and easy never tasted so good.

1 lb. ground beef

2 eggs

½ cup Italian style bread crumbs

1 onion, finely chopped

¾ cup pre-made hollandaise sauce

1 packet beef flavored seasoning from Ramen Noodles

Combine the ground beef, eggs, bread crumbs, and onion and form into a loaf in baking dish. Stir together the hollandaise sauce and beef seasoning. Spread over the loaf and cook for one hour at 350º.

Serve with your favorite sides.

© Crackerberries 2016