Cookbook

Table of contents

Breakfast……… 5 to 10

Lunch…….11 to 16

Dinner…….17 to 20

Deseret…….21 to 26

Bread…….27 to 34

Our family like to spend time cooking and baking in the kitchen. In this book I have included some of my favorites and I even tried out some new things that have quickly become put into our regular rotation.

I hope you enjoy. I had fun with this project.

– Ava Faircloth

           Homemade Waffles

My favorite breakfast item is waffles. Especially if my mom buys whipped toppings and chocolate sauce.

Ingredients

~ 2 eggs

~ 2 cups all purpose flour

~ 1 3/4 cups milk

~ 1 tablespoon white sugar

~ 4 teaspoons baking powder

~ 1/4 teaspoon salt

Directions

~ Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. 

~ Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

ENJOY!

       Baby Cakes Donuts holes

This is actually a new recipe for this book. They quickly became a family favorite.

Ingredients

~1 1/3 cups all-purpose flour

~1/3 cup sugar

~1 tablespoon baking powder

~1/2 teaspoon salt

~1/2 cup milk

~1/4 cup vegetable oil

~1/4 cup sour cream

~1 egg

~1 teaspoon vanilla

Directions

Combine dry ingredients in a mixing bowl.

In separate bowl whisk together remaining ingredients, except glaze or topping.

Pour liquid ingredients into dry ingredients. Using a mixer on medium speed, blend until smooth.

Fill each cooking reservoir with about 1 tablespoon of batter.

Bake about 2 to 3 minutes or until a toothpick inserted into donuts comes out clean.

Glaze or coat with powdered sugar or cinnamon-sugar, as desired.

ENJOY!

                   Smoothie

My sisters LOVE smoothies! It took my mom months to prefect this recipe for them.

Ingredients

~ 1 cup vanilla yogurt

~ 1 cup frozen berries

~ 1 banana

Directions

Add ingredients to Nutribullet until well combined.

ENJOY!

                Grilled cheese

My dad love grilled cheese. He would probably eat grilled cheese everyday if he could.

Instructions

~ 2 slices sourdough bread

~ 2 slices medium cheddar cheese

~ 1 tablespoon butter

Directions

Spread butter on outside of bread. Add cheese. Fry sandwich in pan on medium heat. 3 minutes each side.

ENJOY!

                Macaroni salad

We make it every time we go camping and I LOVE it.

Ingredients

~ 2 cups dry elbow macaroni

~ 1/3 cup diced celery

~ 1/2 cup mayonnaise

~ 2 to 4 pickles diced

~ Cheese cut into blocks as much as you want

~ Salt

~ Pepper

Directions

Cook the macaroni once you are done rise it in cold water and then drain it.

In a large bowl combine the macaroni, celery, cheese, pickles and mayonnaise. Then fully combine at the end then add  salt and pepper.

ENJOY!

              Homemade Pizza

Pizza… Pizza… Pizza… One of my true loves. And i really enjoy making the dough.

Ingredients

Pizza dough

~ 1 1/2 cups of warm water between 105*F and 115*F

~ 2 1/4 teaspoon active dry yeast

~ 3 3/4 cups bread flour

~ 2 tablespoons olive oil

~ 2 teaspoon salt

~ 1 teaspoon sugar

Toppings

~ Tomato sauce or olive oil

~ Cheese

~ Pepperoni pizza

~ anything you want for toppings or sauces

Making the Pizza Dough

 Proof the yeast: Place the warm water in a large bowl of a heavy duty stand mixer. Sprinkle the yeast over the warm water and let it sit for 5 minutes until the yeast is dissolved. After 5 minutes stir if the yeast hasn’t dissolved completely. The yeast should begin to foam or bloom,  indicating that the yeast is still active and alive.

 Make and kneed the pizza dough: Using the mixing paddle attachment, mix in the flour, salt, sugar and olive oil on low speed for a minute. Then add olive oil on low speed for a minute. Then replace the mixing paddle with the dough hook attachment. Kneed the pizza dough low to medium speed using the dough hook about 7-10 minutes. If you don’t have a mixer, you can mix the ingredients together and kneed them by hand. The dough should be a little sticky, or tacky to the touch. If its to wet, sprinkle in a little more flour.

 Let the dough rise: Spread a thin layer of olive oil inside of a large bowl. Place the pizza dough in the bowl and turn it around so that it get coated with the oil. At this point you can chose how long you want the dough to ferment and rise. A slow fermentation is 24 hours will make the flavor pop more and a quick fermentation is 1 1/2 hour in a warm place to rise. Cover the dough with plastic wrap.

 Preparing the pizza: Preheat the stone place the stone in the oven. Preheat the oven to 475*F for at least 30 minutes, preferably a hour.

 Divide the dough into two balls: Remove the plastic wrap from the dough. Dust your hand with flour and push the dough down a bit so it deflates a bit. Divide the dough in half. Form two round ball of dough. Place each in its own bowl, cover with plastic and let it sit for 15 minutes.

 Flatten the dough ball: Working one ball of the dough at a time, take one of the ball of dough and flatten it with you hands on a lightly floured surface. Staring at the center and working outwards, use your fingertips to press the dough to 1/2 inch tick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter 10 to 12 inches. Brush the dough with olive oil.

 Cooking the dough: Lightly sprinkle cornmeal on the pizza stone and slide the pizza onto the hot pizza stone. Bake the pizza in the 475*F oven one at a time for 10 to 15 minutes.

ENJOY!

        Baked Mac and Cheese

We make it every Wednesday so cheese is stuck in are teeth for a week.

Ingredients

~ 16 ounce package macaroni noodles

~ 1/2 cup evaporated milk

~ 2 eggs

~ 8 ounces sour cream

~ 1 teaspoon salt

~ 1/2 teaspoon black pepper

~ 2 cups shredded cheddar

~ 1/2 cups grated Parmesan

Directions

Preheat oven 350*F

Boil pasta and the rinse it with cold water. In a medium bowl mix, milk, eggs, sour cream, salt, and pepper.

Layer macaroni, cheddar, and milk mixture until pan is full.

Sprinkle Parmesan.

Bake 20 to 30 minutes until milk mixture is done.

ENJOY!

                      Tacos

What to say about tacos? They are a family favorite.

Ingredients

~ 1 pound ground beef

~ 1 taco seasoning packet

~ 3 cups shredded lettuce

~ 2 cups shredded cheese

~ 1/2 cup sour cream

~ 1 bunch of radishes ( sliced )

~ 1 avocado ( sliced )

~ Hot sauce

~ Corn tortillas

~ Oil

Directions

Brown ground beef, add seasoning packet

Fry corn tortilla in oil over medium heat, drain tortillas over paper towels.

Assemble tacos.

ENJOY!

                  Macaroons

My dream one day is to become a baker. If I could perfect the macaroon I think I would succeed at the dream.

Ingredients

~ 2 cups powdered sugar

~ 1 cup almond meal

~ 3 egg whites, at room temperature

~ ¼ cup granulated sugar

~ ¼ teaspoon salt½ teaspoon food color

~Vanilla buttercream

Directions

Preheat oven to 300*F.

In a medium bowl, sift together powdered sugar, almond meal, and salt. Whisk until well combined.

In a separate bowl, whip egg whites until frothy, about 4 minutes. Slowly beat in sugar until soft peaks form.

Use a spatula to fold in about a 1/3 of the almond mixture to the meringue until well combined. Add the next 1/3, and fold completely. Fold in remaining 1/3.

Spoon the batter into a piping bag. Pipe rounds over the circles on the parchment. Tap the baking sheet onto the counter to remove any air bubbles.

Let set for 30 to 60 minutes, until a skin forms.

Place the cookie sheet in another cookie sheet to help insulate the bottom, and then place another cookie sheet above to protect it from the direct heat. Bake for 15 minutes.

Once cookies have cooled pipe frosting on one of the cookies and then sandwich that cookie together with another cookie.

ENJOY!

             Cheesecake bars

We make cheesecake every birthday for my Nana, Papa, Dad, Mom, and my twin sister my little sister just hates cake.

Ingredients

For the crust

~ Butter for greasing the pan

~ 1 1/2 cups graham cracker crumbs

~ 4 tablespoons unsalted butter, melted

For the cheesecake

~ 2 ( 8 ounces) bricks cream cheese room temp

~ 1/2 cup granulated sugar

~ 2 large eggs at room temp

~ 1/2 teaspoon vanilla extract

Directions

Preheat the oven to 350*F lightly grease an 8 inch square baking pan.

Prepare the crust in a medium bowl mix together the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the pan.

Make the cheesecake In another medium bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Beat in 1/2 cup of sugar until well blended. Beat in the eggs one at a time, beating after each addition, then beat in 1/2 teaspoon of vanilla. Pour the mixture over the crust

Bake the cheesecake bake for 30 to 40 minutes, or until center is almost set (firm). Let it cool the refrigerate at least fro 3 hours till overnight. once the cheesecake is chilled cut in to bars and serve.

ENJOY!

             Vanilla Cupcakes

I prefer chocolate cupcake but I have a family full of vanilla lover.

Ingredients

Cupcakes

~ 1 2/3 cup all-purpose flour
~ 1 cup granulated sugar
~ 1/4 tsp baking soda
~ 1 1/2 tsp baking powder
~ 1/4 tsp kosher salt
~ 3/4 cup unsalted butter
~ 3 egg whites
~ 1 tbsp vanilla extract
~ 1/2 cup sour cream
~ 1/2 cup whole milk

Vanilla Buttercream

~ 2 lb confectioners sugar

~ 1 lb unsalted butter

~ 1 tsp vanilla extract

~ 1 tbsp heavy cream

~ 1 tbsp heavy cream

~ 1 tsp whole milk

Recipe

cupcakes

Preheat oven to 350 degrees F. Place cupcake papers into a cupcake pan.

Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

Separate the eggs.

In another bowl, whisk together the wet ingredients until combined.

Add the wet ingredients to the dry ingredients. Mix until combined.

Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.

Bake for about 18 minutes or until centers are springy to the touch.

Frosting

In a stand mixer fitted with a paddle attachment cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.

                Garlic Knots

I make them for every spaghetti night.

Ingredients:

Homemade bread

~ 1 and 1/3 cups of warm water between 100-110 *F

~ 2 and 1/4 teaspoons of yeast

~ 1 Tablespoon granulated sugar

~ 2 Tablespoons olive oil

~ 3/4 teaspoon salt

~ 3 and 1/2 cups all-purpose flour and more for work surface

Topping

~ 5 tablespoons unsalted butter melted

~ 1/2 teaspoon garlic powder

~ 1 teaspoon Italian seasoning

~ 1/4 teaspoon salt

Instructions:

1.      Preparing the bread: Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment after you are done mixing cover and allow to rest for 5 minutes.
2.      Add the olive oil, salt, and half of the flour. Beat for 15 seconds, then add the remaining flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With floured hands knead the dough for 3-4 minutes. The dough can be a little too thick for a mixer to knead it but you can use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger if it slowly bounces back your dough is ready to rise. If not keep kneading.
3.      Lightly grease a large bowl with oil or nonstick spray just use the same bowl you used for the dough. Place the dough in the bowl turning it to coat all sides in the oil. Cover the bowl with plastic wrap. Allow the dough to rise at room temperature for 1-2 hours or until double in size. Place the dough inside the oven and keep the door slightly open. This will be a warm environment for your dough to rise. After about 30 minutes close the oven door to trap the air inside with the rising dough. When it’s doubled in size remove from the oven.
4.      Shape the dough:  When the dough is ready, punch it down to release the air. Using floured hands on a lightly floured work surface, shape the dough into a 16 by 5 inch log. Using a very sharp knife slice into 16 1-inch strips. Roll each strip into 8 inch ropes. Tie each into knots. Arrange the knots on 2 lined baking sheets. Either parchment paper or silicone baking mats work.
5.       Lightly cover the shaped knots and let them rest for at least 30 minutes and or to 45 minutes. They will slightly puff up during this time making softer rolls.
6.     Towards the end of the rise time preheat oven to 400*F.
7.     Topping: Stir the melted butter, garlic, Italian seasoning, and salt together. Brush on the knots. Save some of the topping for when the knots come out of the oven
8.     Bake for about 18 to 23 minutes or until golden brown on top. Remove from the oven and brush the warm knots with remaining garlic butter. Sprinkle with Parmesan cheese or parsley if using.
9.    ENJOY!

          Homemade Bagels

I make them every time when I want bagels when we do not go to Some Bagels and I always make sesame seed bagels.

Ingredients

Dough

~ 1 tablespoon instant yeast

~ 4 cups bread flour

~ 2 teaspoons salt

~ 1 tablespoon brown sugar

~ 1 1/2 cups warm water

Water bath

~ 2 quarts water

~ 2 tablespoons brown sugar

~ 1 tablespoon granulated sugar

Directions

~ To make this dough by hand or by mixer, combine all of the dough ingredients and kneed vigorously, by hand for 10 to 15 minutes, or by machine or on medium low speed for about 10 minutes. Since a high-protein bread flour is used here, it takes a bit more effort and time to develop the gluten. The dough will be stiffer than other soft dough but will still be pliable and smooth once it has finished kneading. It should be stiff and floured enough not to leave much residue on your fingers after pinching piece but not so stiff that you can easily pinch off pieces of dough and work with it. Place dough in a lightly greased bowl and cover with lightly greased plastic wrap. set it aside to rise for 1 to 1 1/2 hours until it is noticeably puffy

~ Transfer the puffed/risen dough to a work surface and divide the dough into eight equal pieces. Working with one piece at a time, roll it into a smooth, round ball. Place the balls on a lined or light greased baking tray and cover lightly. Let them rest for 30 minutes. They’ll puff up very slightly.

~ Once they have rested, one by one, use your thumb to poke a hole through the center of each ball then twirl the dough and use your other fingers to stretch the hole until it is about 1 to 2 inches in diameter. the entire bagel will be around 4 inches across. Place the shaped bagels on a lined baking tray.

~ Prepare the water bath by  heating the water and sugars to  very genital boil in a large, wide dynamiter pan. You can use a large pot or a deep straight edged skillets. Preheat your oven to 425*F

~ Transfer the bagels, three or four at a time, to the simmering water. Increase the heat under the pan to bring the water back up to a genital simmering boil, if necessary. Cook the beagles for 2 minutes, flip them over using a wide spatula, and cook 1 minute more. Using a wide spatula, care fully remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

~ Top the bagels with your desired ingredients. If you are going to use dry toppings, such as sesame seeds or poppy seeds, whisk together 1 egg with with 1 tablespoon water and brush each bagel with the mixture before topping heavily with sesame seeds, poppy seeds, etc.

~ Bake the bagels for 20 to 25 minutes, or until they as deep brown as you like. Remove the bagels from the oven, and cool completely on a wire rack.

ENJOY!

               Pretzel bites

We make these when we want pretzels and I always eat at least 40… so mare than half.

Ingredients

~1 1/2 cups warm water

~2 1/4 teaspoons active yeast

~1 1/2 teaspoons salt

~1 tablespoon sugar

~4 cups of flour

~1/3 cups backing soda for boiling water

~1 egg whisked

~salt

Directions

Preheat oven to 425*F. Line a baking sheet with a baking mat or parchment paper and set aside

In a small bowl add warm water and yeast. Allow it to sit for 3 to 5 minutes. Add salt and sugar and stir. in a large bowl add flour and pour in yeast mixture over top. Kneed with bread hook in your mixer or by hand for about 5 minutes.

Separate the dough into 6 section. roll the dough into ropes about 15 to 20 inches long and 1 inch thick. Cut with scissors into 1 1/2 inch pieces.

In a small pan bring water and 1/2 cup baking soda to a boil. Once water is boiling place about 8 pieces of dough into the water for about 30 seconds. Remove with slotted spoon and place pretzel bites onto a baking sheet. brush dough lightly with egg and sprinkle slat on top.

Bake for 8 to 10 minutes or until golden brown. You can turn the oven to broil for the last minute to brown the tops. Remove pretzel bites on to a cooling rack.

ENJOY!

           Dutch oven bread

We make it all year long I prefer plain but my dad love jalapeno.

Ingredients

~ 3 cups flour

~ 1/4 teaspoon instant or active dry yeast

~ 1 1/4 teaspoon salt

~ 1 1/3 cup cool water

~ corn meal

Directions

Combine all the ingredients besides corn meal. The dogh should be wet and sticky. Cover with plastic wrap and let set for 12-18 hours.

Preheat oven at 425*F. Place the dutch oven in the oven while oven is preheating Cover and bake the bread with dutch oven with some corn meal for 35 minutes and then uncover the bread and bake for 5 minutes then take the bread out. ENJOY!