My Lime Green Kitchen

Archive for September, 2010

Sweet Potato Bread:

2 packages active dry yeast (regular, not rapid rise – 5 teaspoons if you’re using bulk yeast)
2 cups warm water
1-1/4 cup cooked and mashed sweet potatoes (with no butter or seasonings added — just 100% mashed sweet potatoes). This was 1 large potato or 2 smaller potatoes
1/2 cup butter, melted
1/2 cup honey 0r molasses
1 egg
2 teaspoons salt
3-1/2 cups whole wheat flour
3-1/2 to 4 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes. Add the sweet potatoes, butter, honey or molasses, egg, salt and whole wheat flour. Stir until completely smooth. Stir and work in enough all-purpose flour to form a soft dough.  You may even need to add a bit more all purpose flour to keep the dough from being too wet but don’t let it get too dry!

Turn onto a floured surface; knead until smooth and elastic, about 8 – 10 minutes. With the whole wheat flour, it make take more kneading than bread made from 100% white flour. Place in a greased bowl and turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface and knead for a few minutes. Divide dough into either two or three pieces. The dough will weigh about 4-1/2 pounds which is enough for 3 average loaves or 2 very large loaves. Work out any air bubbles and shape into loaves. Place in loaf pans. Cover and let rise until doubled.

Bake at 350° for 30-35 minutes or until golden brown.

Caramel Apple Jam

6 cups peeled and diced apples
1/2 c. water
1/2 tsp. butter
1 package powdered fruit pectin
2 cups white granulated sugar
2 cups brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Mix apples, water and butter. Cook over low heat, stirring constantly, til the apples are soft but not mushy.

Stir in the fruit pectin. Bring to a boil and cook for 1 minute, stirring constantly.

Add the sugars, cinnamon and nutmeg. Bring to a boil and continue boiling for 1 minute, stirring constantly. Skim any foam that may form on top.

Ladle into hot, sterilized jars, leaving 1/4 inch head space. Process in water bath for 10 minutes. You will get 7 half pints.

Jen’s Chicken:

4 – 6 boneless skinless chicken breasts
8 oz. cream cheese
1 can cream of chicken soup
1 package Ranch dressing mix

Pound the chicken breasts so they’re thin.  Place them in the bottom of the crockpot.  Cut the cream cheese up into chunks and toss in on top of the chicken.  Sprinkle the Ranch dressing mix over the chicken.  Spoon the soup over the mixture (no additional liquid needs to be added).

Cook on high for 4 hours or on low for 6 – 7 hours.  Once it’s done, remove the chicken, whisk the sauce and then pour over the chicken and serve over noodles.

This is the recipe I’ve used for quite a few years. The icing makes them even better! If you’re used to brownies from a mix, you’ll find these to be much thinner (as in not so tall) but they’re very, very good!

Ingredients for Brownies:

1/2 c. butter
1 c. white sugar
2 eggs
1tsp. vanilla extract
1/3 c. unsweetened cocoa powder
1/2 c. all purpose flour
1/4 tsp. salt
1/4 tsp. baking powder

Ingredients for Icing:

3 T. butter, softened
3 T. unsweetened cocoa powder
2 T. honey
1 tsp. vanilla extract
1 c. powdered sugar
1 – 2 tsp. milk or cream

Directions:

Preheat oven to 350°. Grease and flour an 8″ square baking pan.

In a medium to large saucepan, melt 1/2 c. butter. Remove from heat. Stir in sugar, eggs and 1 tsp. vanilla. Stir in cocoa, flour, salt and baking powder.

Spread in pan. Bake for 20 – 25 minutes. Do not overcook! (I usually test mine after about 16 minutes and rarely let them bake the full 20 minutes.)

To make icing:

Stir together 3 T. butter, 3 T. cocoa powder, honey, vanilla, and powdered sugar. Add milk if necessary to get to spreading consistency.

Spread over warm brownies.