Tiffani's Fabulous French Bread

It also makes fabulous bread bowls, as you can see. I've decided to start putting up pictures of these awesome recipes as I make them. This recipe comes to me from a dear friend named Maria, who, evidentally, got it from someone named Tiffani.;) All the "kneading" and "punching" can just be done by the Kitchen Aide. Just leave it in there through the whole process.

2 1/2 C warm water

2 Tbs yeast

2 Tbs sugar

1 Tbs salt

1/4 C vegetable oil

6 C flour

Mix water, yeast and sugar and let stand for 10 mins. Add oil, salt, and flour to yeast mixture. Continue to mix and add more flour as needed. (This dough is slightly sticky but should not adhere to the side of the bowl. If it does, you need more flour.) Let rise for 10 mins. Punch down and repeat above process five times. Turn dough out onto a greased board (flouring the board will dry this stuff out, don't do it!) Divide into thirds. Roll each piece into a rectangle and finger roll the dough starting at the longest side until rolled up. Pinch seams shut and place seam side down in the center of a large cookie sheet. Slash diagonally three times and brush with beaten egg. Let rise 30 mins and bake at 400 degrees for 20-25 min or until golden brown. Cool slightly.

*sidenote* I used this recipe for make-your-own french bread pizzas on superbowl Sunday and it was awesome. I baked it the night before and we just tossed it in a 375 degree oven for about 10 minutes to melt the cheese and warm the toppings.

Chicken Soup

This one's all my own, peeps.;) My mother-in-law gave me some useful tips, but this recipe only vaguely resembles hers.

Broth and Chicken:
1 whole fryer chicken, about 4 lbs or so
8-10 chicken boullion cubes
1 tsp minced garlic
2 Tbs crushed dried onion
1/2 tsp oregano
salt and pepper to taste

Vegetables:
1 cup frozen peas
1 cup chopped carrots

Noodles:
2 c. flour
1/2 tsp salt
2 large eggs
1/4 c. water
1 Tbs olive oil

Put chicken in large stock pot and sprinkle with spices. Fill pot with water until chicken is covered by about an inch or so. Bring to boil, reduce heat and simmer until chicken is cooked, about 45 mins to an hour. Remove chicken and pick meat. Return bones to pot and boil an additional hour. (This really makes a huge difference in the flavor. Don't bother tasting your broth until this is done.) Remove bones and strain broth. Return to pot.

Stir noodle ingredients together until ball of dough is formed. Cover and leave on counter while you chop carrots or about 15 mins. I usually double the noodle recipe because my hubby likes chicken stew, not so much chicken soup. Divide dough into small, manageable portions and roll out and cut noodles. Use a pizza slicer -- it simplifies life. Make sure they are heavily floured so the broth will thicken when you add the noodles.

Add veggies to pot and allow to simmer until they are tender, about 10-15 mins. Add chicken and noodles. These noodles are usually done when they float to the top, but not more than 10 mins. This is great served with rolls.

Super Delicious Banana Bread

This is another goodie from the Snow Family cookbook. I only changed one ingredient. Aunt Sarah likes to use maple in place of the almond extract.

1/2 c. shortening
1 c. sugar
1/2 tsp. almond extract
2 eggs
3 mashed overripe bananas
2 c. flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Cream shortening and sugar together, then add next ingredients in order. Put in loaf pan that has been sprayed. Bake 1 hour at 350. (I usually do about 45 mins at 325 and then another 20 or so at 350 so the top doesn't get super dark and yucky.)

*Sidenote* though not necessary for success, it's a lot easier to get the bread out of the pan and cut it if you'll line the pan with tinfoil and spray the tinfoil instead of putting the batter directly into the pan. This works really well with brownies and coffee cake as well.;)

Delicious French Dip Sandies

Sandies, as in Sandiches. Yummy yum. You can use the left over juice for au jus (I'm sure I spelled that wrong) but make sure you store the leftover meat in the juice when you put it in the fridge. It keeps the meat nice and moist. This is a great one for Sunday dinner.

1 Lean beef roast
1/2 cup soy sauce
1 beef boullion cube
1 bay leaf
1 tsp crushed dried rosemary
1 tsp dried thyme
1 tsp garlic powder
3 whole peppercorns

Place beef in slow cooker. Combine soy sauce, boullion, and spices. Pour over the roast and add enough water to almost cover the meat. Cook over low heat 10-12 hours or until the meat is really tender. Remove meat and reserve broth. Shred meat and serve with hard rolls.

*Note* we like to saute some onions and peppers and use a little provolone cheese with these as well... sort of a philly cheese steak thing.;)