Sour Cream Lemon Pie

This is the only pie that I've made in a while because Hiram and I LOVE it. Enjoy!

Sour Cream Lemon Pie

Mix 1 c. sugar and 1/4 c. corn starch in pan. Gradually stir in 1 1/4 c. milk. Add 3 egg yolks (slightly beaten). Add 1 heaping tsp of lemon zest and 1/3 c. lemon juice. Add 1/4 c. butter (margarine is okay, too).

Stir over heat and bring to a boil until thick. Be careful not to let it burn.

Chill 45-60 minutes. Fold in 1 c. sour cream.

Put in baked pie crust and chill until served.

Serve with whipped cream.

No-Knead Bread

This bread is my favorite because I can actually make it, and it turns out every time! Yay! No KitchenAid or Bosch, just a spatula and bowl. And the ingredients are super easy. Here ya go:

Combine:
6 1/2-7 cups of flour
1 Tblspn of salt
1 1/2 Tblspn of yeast
3 c. water

*When I use the yeast that's in little balls (not the quick-rise yeast...the other kind) I soak it in the water for a few minutes before I add it to the flour and salt.*

Let rise until double, about 2 hours. At this point, you can put it in the fridge for up to a week if you want. The longer it stays in the fridge, the more sour-dough-like it will become. If you don't need to store it, shape it into loaves and let it rise until double, about 1-1 1/2 hours. Then bake for 20-25 minutes at 450. I use those cool french bread pans Mom got us for Christmas. This makes 2 french bread loaves and then a little circular loaf that I make in our cast iron frying pan.
Enjoy!

Tressia

French Bread

I have been using this recipe for a few months now, and just doing it in bread pans instead of on a cookie sheet. It's really simple and tastes WONDERFUL.

5 c. hot water
1/2 c. sugar
1/2 c. oil
2 T. salt
5-6 c. flour
4 T. yeast 5-6 c. additional flour

Add sugar, oil, and salt to hot water. Add 5-6 c. flour. Add 4 T. yeast on top of flour. Mix well in mixer with kneading hook about 10 minutes. Let rest 5-10 min. Add 4-6 more cups of flour, continue to knead adding flour a little at a time. Knead 5-10 minutes.
Form into loaves (I usually make 4 regular sized loaves with this recipe). Set the timer for 15 minutes, then come back and turn on the oven to 400. Then set the timer for 15 minutes again, and they should be ready to go in the oven! After you put them in the oven, turn down the oven to 350, and bake for 30 minutes. Enjoy!

Lemon Bars

This recipe is one of the benefits of being married to a Knapp. I have inherited this recipe and LOVE it. It's super yummy. Dad really likes it, of course, because it's got a fruity taste. Enjoy!

Lemon Bars

Crust
1 c. butter
1/2 c. powdered sugar
1/2 tsp. salt
2 c. flour

Cream butter and powdered sugar together. Add salt and flour and mix well. Pat into a 9" x 13" greased baking pan. Bake at 350 for 15-20 minutes.

Filling
4 eggs, beaten slightly
2 c. sugar
1/2 tsp. baking powder
1/4 c. flour
1/4 can lemon juice (I don't really know how much this is...I just squirt some in!)
Rind of one lemon, grated

Mix filling ingredients together and pour over hot crust. Bake at 350 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Southwestern Stuffed Peppers

So I've never had stuffed peppers before. They always seemed too much work or something, which is completely ridiculous, cuz they are not harder to make than any other dinner. I love main dishes that include a serving of veggies, cuz I struggle getting all my veggie servings, and stuffed peppers is great way to do that! This is the first stuffed peppers recipe I tried, and I loved it. I will probably be trying more!

Ingredients:
-Olive oil (to brush peppers--I don't really know what brushing the peppers does, but I did it cuz the recipe said too. I'm sure there's a purpose....)
-1/2 lb ground beef
-1/2 an onion, chopped
-1 heaping Tbsp taco seasoning
-2 cups cooked rice
-3-4 bell peppers, halved and seeds removed
-1/2 can of whole kernel corn, or frozen corn
-Shredded cheddar cheese

Instructions:
Preheat oven to 400 degrees. Brush peppers with oil and bake for 15-20 min. Let cool so you can handle them.

Cook beef, then mix in the taco seasoning and onion. Combine the meat mixture in a bowl with the corn (if using frozen corn, thaw it first) and rice. (The original recipe also calls for salsa to be mixed in, which sounds yummy, but I actually liked it better without the salsa.)

Pack the mixture into the bell peppers. Bake for 15-20 min, adding shredded cheese in the last 5 minutes to melt it. Serve with sour cream and cilantro, or whatever suits your fancy!

Crescent Rolls dough for Pizza Pockets

Geran LOVES homemade pizza pocket things (which really aren't pizza-y at all actually, but that's what we call them) and I've been trying to find a dough recipe that wasn't so thick and bread-ish. We wanted one flakier and more like a pastry. So this recipe is the one I'm most satisfied with. It's probably good to make the actual crescents from it, too, but I haven't tried yet. I'll include instructions for both:

• 2 (4 1/2 teaspoon) packages dry yeast
• 3/4 cup water (100-110 degrees F)
• 2 large eggs
• 1/4 cup shortening, cubed
• 1/3 cup butter, cubed
• 4 cups flour 
• 1/2 cup sugar, divided
• 1 teaspoon salt
• 1 tablespoon butter, melted (for the tops of crescents) 

In a large mixing bowl, dissolve the yeast and 1 tbsp of the sugar in the warm water. Let sit until foamy (10 minutes). 

In a separate bowl, combine remaining sugar, salt and 3 cups flour. Using the paddle attachment, once yeast is foamy, stir in beaten eggs followed by shortening and butter. Next, add flour mixture using the dough hook. Turn out onto floured surface and slowly add the last cup of flour, kneading to achieve a smooth, elastic consistency.

Let rise in a warm place (85 degrees F) until doubled, about 1 1/2 hours. I accidentally kinda forgot about the dough rising, and left it for like 3 hours, but it turned out just fine. It wasn't over-risen, so maybe it's good I forgot, though.....

At this point, I rolled it out and cut it into rectangles for the pizza pockets. To make crescents, continue reading:

When done rising, divide in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end and place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until doubled, approximately 1 hour.

Bake both the pizza pockets or crescents at 400 degrees for 12-15 minutes. (Brush the crescents with butter when done for extra yumminess!)

The perfect cold and rainy Sunday snack

Today was drizzly and chilly outside, and after church we always have a snack. Usually it's cold cereal to make my life easier, but today I had banana bread on hand and my toes were cold. So I whipped up some cocoa on the stove to go with the banana bread. It was perfect. So yummy. Delicious. So I had to share.

First, this banana bread is really good. Really good. (Even one of our missionaries, Elder Nester, told Lance that they had been getting a lot of banana bread lately and that MINE was the best. Woot woot!) And to boot, it's really hard to mess up. I've made it with several variations: nuts and chocolate chips, margarine, shortening, butter, egg replacer, whole wheat and all-purpose flour and it has been great every time. And I don't always melt the butter. And sometimes I just dump it all in together. So moist! Should we just get on with it already? Ok:

Whole Wheat Banana Bread (I got this from my friend, Annah Clark, who got this from the Penzy's Magazine)
1/2 c butter or marg
1 c sugar
2 eggs, beaten
3 ripe bananas, mashed (1 c)
1 c all-purpose flour
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 tsp baking soda
1 c whole wheat
1/2 c hot water
1/2 c chopped walnuts or pecans

Melt butter and blend in sugar. Mix in eggs and bananas until smooth. sift both flours with salt, cinnamon, baking soda. Add dry ingredients alternately with hot water. Stir in chopped nuts. Turn into greased 9x5 loaf pan. Bake @325 for 1 hr, 10 mins (check at 45 mins.)
Me again: depending if I used butter or shortening, the dough is runnier or thicker. If it's runnier, I divide this into two loafs and if it's thicker I stick with one. (I just like to cut down on the baking time, sometimes....)

And now the cocoa: Now that there's a lot of us, it's so easy to just make cocoa on the stove. And if we are making some for Chad, this is really easy to make dairy free by using rice milk. And, I can control how much sugar or splenda I put in it, which is always a plus.
As soon as I drunk this, I was reminded of camping out with David and Cristy's family and drinking hot cocoa and Tang with our breakfast during those cool mornings. That was so fun!

Favorite Hot Cocoa (from the Hershey's cocoa box)
1/2 c sugar
1/4 c cocoa
dash salt
1/3 c hot water
4 c milk
3/4 tsp vanilla

Mix sugar, cocoa and salt in saucepan; stir in water. Cook and stir over med heat until mixture boils; boil and stir 2 mins. Stir in milk and heat. Do not boil! Remove from heat and add vanilla.

Ok, does anyone have the problem of turning the heat too high all the time? I do. I have a rule: only med heat unless I"m boiling water. I didn't follow the cocoa directions either, I just kept it on med heat and stirred until it was heated through. It was yummy. And perfect.

Happy Sabbath!
Rosey