Recipe of the Week

Our Recipe for this week is 

Grandma Judy’s Blueberry Buffalo

Ingredients

Batter

• ¾ cup sugar

• ¼ cup soft shortening (crisco)

• 1 egg

• ½ cup milk

• 2 cup flour

• 2 teaspoon baking powder

• ½ teaspoon salt

• 1 teaspoon vanilla

• 2 cups fresh blueberries

Topping

• ⅔ cups sugar

• ⅓ cup flour

• 1 teaspoon cinnamon

• ¼ cup butter or oleo

Directions

1. Thoroughly mix sugar, shortening, and egg together.

2. Then stir in the milk.

3. In separate bowl, sift the flour, baking powder, and salt.

4. Then add both together.

5. Add vanilla and blend in the blueberries.

6. In separate bowl, mix all of the topping ingredients.

7. Spread the batter in greased and floured 9x13 pan.  Sprinkle with the topping, and bake at 375° for 35 minutes.  Take out when toothpick comes out clean.

My very own Cookbook!

   I am going to start my very own noteworthy cookbook.  I found this neat site that will bind your cookbook for you and make it look very professional, here is the site.  Every week I will post a sensational new recipe.  For this week I will post "5 Minute Artisan Bread".  This flavorful recipe is courtesy of my Grandma Marilyn.

5 Minute Artisan Bread

Ingredients

Makes 4 Round loaves

• 1 ½ Tablespoon yeast

• 1 ½ Tablespoon Kosher salt

• 3 cups luke warm water

• 6 ½  cups unbleached flour

Directions

1. In a bowl, mix all ingredients, DO NOT KNEAD.  Dough will be loose.

2. Let rise.

3. Put in a plastic bag and chill in refrigerator for 1 day to 2 weeks.

4. When needed, take out a ¼ of the dough.  Knead, and maneuver  in to a round loaf, with rounded top.  Let rise.

5. Preheat oven to 450°.  Put 1 cup of water in a broiler pan on the bottom rack.  Put pizza stone on top rack.

6. Sprinkle pizza stone with cornmeal, and top of loaf with flour.

7. Bake bread for 30 minutes.

8. Let cool.  Slice and serve with butter or an oil, salt, and pepper mixture.

*Bread may be made the same day, but it must be chilled for at least a little bit.  The longer it chills, the better it turns out.

Bon Appetite!