Candes' Kitchen

1. Master Bread

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 envelopes active dry yeast*
1-1/2 cups water
1/2-cup ricemilk
2 teaspoons salt
2 tablespoons butter flavored Criscoİ

In large bowl, combine 2-1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, rice milk, and Crisco until very warm, but not hot. Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2-cup flour; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

If desired, freeze half or all of dough for later use (see directions below).

To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.

Shape, let rise, and bake according to selected preparation.

Cooking Times and Temps**:

Loaf Bread - 400 degrees for 30 minutes

Soft bread Sticks - 400 degrees for 15 minutes

Focaccia - 400 degrees for 15 minutes

Dinner Rolls - 375 degree for 20 minutes

Soapa Pias - hot oil fryer. Roll bread dough out into a think sheet and cut into squares. deep fry square breifly or until golden. They will 'poof up' quite a bit. Roll in sugar or drizzle lightly with honey or agave nectar.

Tip: add 1 tablespoon pre-mixed Italian Seasoning to dry mixture before adding wet mixture. This makes a very flavorful dough for breadsticks and rolls.

Freezing Directions: Divide dough in half. Set aside half to rise if you wish to bake it immediately. Wrap the portion you want to freeze in plastic wrap making sure all parts are covered. Place is plastic zipper bag or other freezer rated storage container. Freeze for up to 3 months. For deep freezers make sure the container you use is air tight - I suggest vacuum packing for this.

To Defrost: Remove from freezer the day before you want to use it. Defrost in refrigerator overnight. Place in warm area to come to room temperature 2 hours before forming. Follow baking directions from the forming stage.

*Rapid rising yeasts do not work well with ricemilk or soymilk.

**All temperatures and cooking times may vary according to your oven's true temperature and elevation. Keep a close eye on your breads when they are in the oven.

2. American Rice Chili

1 pound ground beef
1/2 teaspoon salt
3 tablespoons chili powder
dash of black pepper
2 tablespoon extra virgin olive oil
1 large white onion, minced
2 cloves fresh garlic, minced
2 stalks celery, chopped
1 large red bell pepper, fine chopped (optional)
1 12-ounce can whole kernel corn, with juice/water
1 12-ounce can green beans (any style), drained
1 12-ounce can red beans, drained (do not rinse)
2 cups instant rice

Brown ground beef to just done, drain. Add salt, chili powder, black pepper, and olive oil, mix until meat is fully coated in seasonings and oil. Return to heat and brown until meat reaches a rich color. Add onions, garlic, celery, and bell pepper; reduce heat. Cook until onions are clear. Add canned vegetables and let simmer until flavors have blended (about 15 minutes).

Remove from heat and stir in instant rice. Let sit for 5-10 minutes before serving.

Serves 8-10 (I put half aside to freeze before serving)

Note: Goes well with Italian Breadsticks. You can also shred your choice of cheese in a side dish for those who aren't allergic to milk; sprinkle it over the chili once it's in the person's bowl.

3. Melted Chicken

This one is for all you Flybabies out there!

1 whole chicken
1 14 oz can chicken broth*
1 14 oz can green beans, drained*
1 14 oz can corn*
1 14 oz can stewed tomatoes (flavor of your choice)*
1 tsp seasoning salt
1 tsp Mrs. Dash (flavor of your choice)

6 qt crock-pot

1. Clean chicken and remove giblets.
2. Mix seasoning salt and Mrs. Dash together. Rub dry mix over chicken.
3. Mix green beans, corn, and stewed tomatoes together.
4. Pack 1/3 of veggie mix into the cavity of the chicken.
5. Place chicken into crock-pot and pour remaining veggies and broth over chicken.
6. Set to cook:

• High: 4 hours
• Low: 7-8 hours

* - Can sizes vary depending on brand name. 14 oz is the suggested 'approximate' size. ~Can be made with raw/organic veggies.~

~Can be baked in a regular oven or BBQ in a Dutch-oven pot. Cook at 400 degrees/hot coal for a minimum of 2 hours or until chicken is falling apart when lifted by cavity.

Make sure to pick bones out of bowls for children (and husbands who might eat too quickly to notice them, lol)

4. Lamb or Beef Casserole

A Leftovers Special

2 cups fine chopped leftover cooked lamb or beef roast
3 cups al dente cooked egg noodles
1/2 up balsamic vinegar
1 cup stock ~or~ pan drippings from leftover meat
3 Tablespoons corn starch
1 cup leftover vegetables (or thawed frozen vegetables)

Combine ingredients in large bowl; put into casserole dish and cover. Bake in pre-heated oven at 375 degrees for 1 hour.

Stroganoff variation:

Reduce stock by 1/4 cup and replace with 1/2 cup sour cream or soy sour cream. Use clarified and drained onions as the vegetable.

5. Ham & Potato Casserole

A Leftovers Special

2 cups chopped leftover ham
3 cups finely cubed or shredded potatoes - raw
1 1/2 cups stock or pan drippings from leftover meat
1 cup water
1 teaspoon seasoning salt of choice or other preferred spices.

Combine in large bowl then place mixture evenly into 8x8 or 9x9 casserole dish; cover.

Cheesy variation

Reduce stock by 1/2 and replace with 1 cup shredded cheese of choice.

Crusty variation:

Combine 1 cup bread crumbs and 1 teaspoon Mrs. Dash or similar seasoning of choice

Sprinkle evenly over casserole before baking.

Bake in pre-heated oven at 375 degrees for one hour or until potatoes are done. For high elevation reduce heat to 350. 

6. Basic Catsup Meatloaf

2 lbs ground beef
2 whole eggs
1 1/2 tsp salt
3 cups catsup

Combine ground beef, eggs, salt, and 1 1/2 cups catsup in large bowl using well-washed hands. Form into log and place into loaf pan; cover.

Bake in pre-heated oven at 400 degrees for 1 hour. Drain fat from pan, cover with remaining catsup and continue baking, uncovered, for 15-20 or until done.

Dressing it up:

Try adding any or all of the following:

1 cup clarified and drained white onions
1/2 cup shredded cheese of your choice
1 cup canned corn (drained)
1 cup leftover meats and/or vegetables, fine chopped

Extras: try adding 1/4 cup balsamic vinegar to catsup before beginning recipe.

Note: The more you add to the mixture the large it becomes. Keep an extra loaf pan standing by and never over-fill pans. Leave at least 1/2 inch between the meat and the rim of the pan. Keep extra catsup on hand for topping.

7. Quick Mexican Rice

A Leftovers Special

2 cups leftover chicken, beef, or turkey - chopped
3 cups cooked rice* or instant rice**
1 14oz can Mexican seasoned diced stewed tomatoes
Salt to taste (recommended: 1/2 teaspoon)

*If cooking rice specifically for this dish use liquids from stewed tomatoes for extra flavor. Do not replace liquid in casserole.

**If using instant rice use entire can of stewed tomatoes, liquids and all.

Cheesy variation:

Add 1/2 cup shredded cheddar or Colby-jack cheese before cooking.

Spicy variation:

Add 4oz can of green chilies - drained

Cook in pre-heated oven at 375 degrees for half an hour or until heated through. (Or until instant rice is done)

8. Deluxe Tuna Fish

1 can albacore tuna
2 tablespoons mayo
2 tablespoons drained sweet pickle relish
1/4 teaspoon Mrs. Dash Table Blend
dash Lawyery's Seasoning Salt
1/4 cup fine diced tomatoes
1 tablespoon very fine minced white onion
1/8 cup pine nuts (optional)
Your choice of bread (see master bread recipe)
Romaine lettuce 

Mix all ingredients, except bread and lettuce, together in bowl to make tuna salad. Line bread with lettuce on one side and cover with about 2 tablespoons tuna salad. Serve open-faced or with another piece of bread. Toast works well for open faced sandwiches. Can be served cold, or hot. To serve hot place open-faced sandwich in over or toaster oven on 375 for 5 minutes. Can be topped with shredded cheese.

Alertation - high calcium: use canned salmon, well drained, instead of tuna

9. Chocolate Tea Cookies (GFCF)

• 1 1/2 cups GFCF flour (like Bob's Red Mill GFCF All Purpose)
• 1/2 cup unsweetened cocoa powder (like Ghirardelli Baking Cocoa)
• 1 teaspoon Xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening (like Crisco Butter Flavored)
• 1 cup sugar
• 1 teaspoon vanilla
• 1 egg

Pre-heat oven to 325 degrees.

In medium bowl combine flour, cocoa powder, Xanthan gum, baking powder, baking soda, and salt. Sift together twice, and set aside.

In large bowl cream together shortening, sugar, egg, and vanilla.

Slowly add dry mixture, blending well, until ingredients form a smooth, 'greasy' dough.

Roll, cut, and bake immediately.

Note: Make sure to keep dough from drying out. Keep unused portions in bowl and cover with damp towel. If dough dries out re-beat with small amounts of milk substitute dribbled in until dough begins to stick together again. Do not chill.

Use cookie cutters to cut out shapes. Bake for 15 minutes or until light touch does not cause indentation.

No alterations. See Rich Chocolate Cookies recipe for other versions that include gluten.

10. Rich Chocolate Cookies (Milk Free)

• 1 1/2 cups flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sal
• 1/2 cup plus 1 tablespoon shortening (like Crisco Butter Flavored)
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup coconut milk

Pre-heat oven to 325 degrees.

In medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

In large bowl cream together shortening, sugar, egg, and vanilla.

If working by hand: fold in coconut milk and mix well, but do not whisk. Slowly work in dry mixture until a smooth, 'greasy' dough forms.

If working with stand mixer: slowly add dry mixture, scraping down sides occasionally, until all of the dry mixture is absorbed. With mixer set to lowest setting dibble in coconut milk and let run for 1 minute longer.

Roll, cut, and bake immediately. Dough may be chilled for 15 minutes if it is too soft to work with.

Note: Do not let dough dry out. While rolling keep unused portions in bowl and cover with damp towel. While chilling keep dough wrapped in plastic wrap or plastic bag with all of the air pressed out.

May use cookie cutters.

Bake for 8-10 minutes or until soft touch does not leave indentation.

Makes 5-6 dozen.

Alteration - GFCF: See Chocolate Tea Cookies (GFCF)

Alteration - Egg-Free: increase coconut milk by 1/4 cup and add 1/2 teaspoon xanthium gum to dry mixture. May also simply omit egg for thin, crispy cookies.

Alteration - Diabetic Friendly: increase cocoa powder to 1/2 cup and replace sugar with 1/2 agave nectar. Cannot be rolled and cut with cookie cutters; drop onto baking sheet by the teaspoon.

11. Master Pancakes (GFCF)

• 2 cups gfcf flour (like Bob's Red Mill gfcf All Purpose)
• 1/2 teaspoon Xanthan Gum
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/8 (extra-large pinch) salt
• 2 eggs
• 1 cup coconut milk
• 1 1/2 cups water

Pre-heat small frying pan or griddle to low-medium heat (4 on a dial)

In medium bowl combine flour, xanthan gum, sugar, baking powder, and salt. Sift once and set aside.

In large bowl combine coconut milk, eggs, and water. Wisk well.

Slowly add dry mixture to wet mixture, stirring as you go. mix for 1 minute in electric mixer or 100 strokes by hand, scraping down sides and bottom occasionally.

Ladle, spoon, or pour batter into pan or onto griddle until pancake reaches desired diameter. Let cook uncovered until top of pancake forms bubbling holes all across it's surface. Carefully flip and cook 1 minute longer. Check pancake to make sure there are no 'wet spots. Remove to plate. repeat until batter is gone.

Variations:

Cinnamon Pancakes: add 1/2 teaspoon ground cinnamon to dry mixture.

Banana Pancakes: add 1 large banana, mashed well or pureed, to wet mixture.

Vanilla Pancakes: add 3 teaspoons vanilla to wet mixture.

Chocolate Pancakes: replace 1/2 cup flour for unsweetened gfcf baking cocoa powder (like Girardelli Baking Cocoa Powder)