Navajo Fry Bread

Posted by on September 27, 2009 · Leave a Comment 

Navajo Fry Bread
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Recipe type: Bread
Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hour 5 mins
Ingredients
  • 2 cups buttermilk
  • 1 egg
  • 3 tablespoons vegetable oil
  • 1 tablespoon sugar
  • 1 package active dry yeast
  • 5 to 6 cups flour
  • 1 1/4 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • shortening or oil for frying
Instructions
  1. In small sauce pan heat buttermilk until bubbles form at edge.
  2. Set aside to cool to 110-115 degrees .
  3. When cool, stir in egg, oil, sugar and yeast until well combined; set aside for 5 minutes.
  4. In large bowl stir 5 cups flour, salt, baking powder and baking soda.
  5. Make a well in the center of dry ingredients, pour wet ingredients into the well.
  6. Stir until soft dough forms. Knead 8 to 10 times.
  7. Invert bowl over dough and let rest 30 minutes or until double in size.
  8. Heat 2 cups of oil or melted shortening to 375 degrees to just smoldering.
  9. Shape dough into 2 inch balls, then roll or stretch out to 4 inch rounds.
  10. Make a hole in the center of each round with your fingers. Fry in hot oil, turning once to brown, about 2 minutes each side.

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Easy Bran Muffins

Posted by on September 23, 2009 · Leave a Comment 

Easy Bran Muffins
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Recipe type: Desserts / Snacks
Prep time: 24 hours
Cook time: 25 mins
Total time: 24 hours 25 mins
Ingredients
  • 2 1/2 cups flour
  • 1 3/4 cups sugar
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 4 cups Raisin Bran
  • 1 cup raisins (optional)
  • 3 3/4 to 4 cups buttermilk
  • 1/3 cup canola oil
  • 2 eggs
Instructions
  1. Combine flour, sugar, baking soda and salt in a bowl and mix well.
  2. Stir in the raisin bran and raisins.
  3. Whisk canola oil, eggs & buttermilk in separate bowl.
  4. Add flour mixture and stir until just moistened.
  5. Refrigerate 24 hours.
  6. Preheat oven to 350.
  7. Spoon mixture into paper lined muffin cups and bake 20-25 minutes until the muffins test done.

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Buttermilk Baked Chicken

Posted by on August 30, 2009 · Leave a Comment 

Buttermilk Baked Chicken
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Recipe type: Chicken Dishes
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Serves: <span class=”hrlabel”>Number of servings (yield): </span><span class=”hritem”>4</span>
Ingredients
  • Vegetable oil, for baking sheet
  • 8 slices white bread
  • 1 cup buttermilk
  • 1 teaspoon hot-pepper sauce
  • Salt and pepper
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry
Instructions
  1. Preheat oven to 400°.
  2. Generously rub a baking sheet with oil.
  3. In a food processor, pulse bread until it turns into coarse crumbs.
  4. In a large bowl, stir together buttermilk, hot-pepper sauce, 3.4 teaspoon salt, and 1/2 teaspoon pepper.
  5. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
  6. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly.
  7. Place coated chicken pieces on prepared baking sheet.
  8. Bake until chicken is golden brown, about 35 minutes.
Notes

Leave enough space between the chicken pieces so that they crisp evenly all the way around.
Served with slaw or potato salad, this chicken dinner will feel like an indoor picnic.
Any leftover chicken will make a great school lunch.

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