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Saturday, July 28, 2012

Pita Bread & Sour dough Pita Bread

1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3-Cups flour or more as needed

Dissolve yeast in the warm water for about 5 minutes in the bowl of an electric mixer. Add 1 ½ cups flour and mix with a dough hook for about 30 seconds then add salt and beat to make a batter. Add additional flour 1/2 cup at a time until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls and let rest about 10 minutes, then flatten with a rolling pin into ¼ inch thick discs. Keep an even thickness because this is what helps them puff up and get hallow. Now Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. They puff up in the last 5-7 minutes of cooking and end up being four inch high pitas.

To make Sour Dough Pitas:
1 cup room temperature starter
1 teaspoon yeast
1 teaspoon salt
2 cups flour or more as needed
3/4 cup warm water

Dissolve yeast in the warm water for about 5 minutes in the bowl of an electric mixer. Add the starter and mix with a dough hook for about 30 seconds or so to combine then add salt and beat to make a batter. Add flour 1/2 cup at a time until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.

Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. Form dough into balls and let rest about 10 minutes, then flatten with a rolling pin into ¼ inch thick discs. Keep an even thickness because this is what helps them puff up and get hallow. Now Let rest on the floured surface 30-40 minutes until slightly puffed.

Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. They puff up in the last 5-7 minutes of cooking and end up being four inch high pitas.



Here is a Greek meatball pita sandwich we made with our pita bread. They were delicious!



Tuesday, July 10, 2012

Homemade Beef Stroganoff Hamburger Helper

1 lb lean ground chuck
1 ½ cup chopped fresh mushrooms,
1 medium onion chopped fine
1 clove garlic , finely chopped
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Worcestershire sauce
1 cup good beef broth
1 cup sour cream
3 cups cooked egg noodles
Place hamburger, mushrooms, onion, salt, pepper and garlic in a deep skillet and cook till the hamburger is done and the mushrooms are browned.
Add the beef broth, Worcestershire sauce and simmer. Reduce heat. Cover and simmer 15 minutes.
Meanwhile boil your egg noodles or penne pasta till done.
Right before serving add the sour cream to the beef mixture and toss in the noodles.
Makes 6 servings







Monday, July 9, 2012

My Spinning Stars

So here is my spinning stars.  I took the Karen Stone class and I've finally made all the stars.  I was thinking of doing a Mariners Compass for the 5 inch set in blocks but well I think I will just go with yellow fabric.  The class was a nice class however...now I'm at a loss as to what is the easiest way to set in these y blocks...I've been looking at it for a few days now and am just not sure about finishing it.  Anyway here are all my blocks waiting patiently to be completed into my first queen size quilt top...  wish me luck cause I'll sure need it!



This is the Mariners Compass I had considered...bla bla bla was wrong size and I couldn't find an easy way to make it a square block.