Email Address to respond to newsletter replies,
requests and tips. Please include date of newsletter, name of recipe
and number of servings. Remember to include your name within the
message as well.
Good Morning Nancy and all readers of this wonderful Newsletter that
Nancy so graciously dedicates her talents to. I thank you for all
the work you do.
While reading my Newsletter this morning I was reading all the
different additions to add to cake mixes to make them better. I
suddenly remembered that a lady years ago who made cakes
commercially for special occasions told me what she did.
Add an envelope of Dream Whip To any
cake mix along with 4 eggs and 1 cup cold water. The recipe is
actually on the back of the box of Dream Whip. It makes such a nice
light cake. I personally have not had any better.
If anyone tries this, please let us know how you like it.
Sara in FL
Comment
My sister-in-law goes back to the doctor on Friday. Her shattered
thumb and finger are doing well. She was using a table saw when a
piece of wood flew back and hit her hand. Part of her index finger
had to be amputated and the doctors have tried to save her thumb.
The hardest thing for me to do here is to keep her off a ladder to
trim her trees. (She is 76 years old.)
Nancy Rogers
Home Finance Info
Penny Pinching Cooking Tips
Making a Budget
Making a Successful Budget
Budget Worksheet to Printout
Basic Frugal Budgeting
How to Maximize Your Grocery Budget
Credit Reports- Ways to Improve Your Score
Types of Home Equity Loans & Line of Credit
Tips and Ideas on Saving Money
Finding a loan with bad credit
Why Bad Credit People Pay Higher Rates
Ways to Avoid Identity Theft
Ways to Prevent Credit Card Fraud
Easy Ways to Save Money on Electricity
Protect Your Identity (Identity Theft)
The Importance of a Budget
Useful Guide in Setting up a Budget
Grocery Savings - Your Kitchen is a Goldmine!
Developing a Budget? Watch Out for Those Budget-Bursting
Gremlins
Use Spices To Cook Like A Connoisseur On A Paupers Budget!
Budgeting your Savings - Did You Let Your Piggy Bank Get
Away?
Decorating on a Shoestring Budget
Does anyone have a balls of tatting thread or crochet thread they no
longer want? I use all colors and sizes. Please send me an email to:
ualemp4860@aol.com
Brenda in IN
Good morning all, Nancy I hope everything is going well for you,
your sister-in-law and ditto. This is for Charles in Pgh. the
Buffalo Bacon Transparent Pie is just the name they printed in the
newspaper those many years ago. As for the bacon, there is none.
There is also no milk used in this pie, and we use light Karo syrup
although the recipe didn't say which but we wanted the pie as clear
as possible. As for baking only 20 minutes, that is when we start
checking with a knife to see if it comes out clean, seems all ovens
bake them differently. This very delicious but it is really sweet,
in this area it is very popular, my guess is they call it
transparent pie because the filling is nearly transparent. At the
end of the recipe I wrote that this recipe would make 2- 9 inch pies
and I thought 16 tarts but I goofed it will make 2 pies OR I think
16 tarts. Let me know if you try this and if you like it.
Thanks Bill Dotson
Good mornin' group........
After sending out all of the BAD effects and points of eating
margarine, one of our group sent me this. She told me that everyone
always wants to know how she made it and she's glad to share the
recipe. Now I can say that there's no more "spreadable colored
plastic" for us at this house.
Thanks so much T
Here is a recipe for Spreadable Butter
that is 1/3 less calories than cube butter.
4 softened cubes of butter (1 lb.)
1 & 1/2 cups of oil (use cholesterol free)
Blend one minute in blender till smooth....
Pour into plastic tub with snap-on lid
Cool and it is ready.....
You get the rich flavor of butter with less calories, and NO
dangerous preservatives!
Lisa wanted a jello mold with carrots and cabbage try this one.
Lime Vegetable
Jello Salad
1 pkg lime jello
3/4 t salt
1 c boiling water
3/4 c cold water
2 T vinegar
2 t grated onion
dash of pepper
1 c each grated carrots and grated cabbage
Dissolve jello and salt in boiling water. Add cold water,
vinegar,onion and pepper. Chill until thick. Fold in vegetables.
Pour into 1 quart mold or individual mold. Chill until firm. Makes
about 6 side salads.
Recipe from Joys of Jello from General Foods for a quarter and 6
fruit cutouts from Jello package sometime in the 60's
Suzanne in Michigan
May 12 ,2009
Does anyone have a T&T recipe for Peanut Butter
Cake ? I made the one on Cooks.com. It was heavy & dry.
Thanks, Loretta in Va.
Thanks to all who sent in the blue cheese dressing recipes. I will
try some of them, it takes awhile to use up the dressing, some make
a lot.
Thanks again Nancy for all you do!!
Kathi in Gorman, TX
Two Egg Chiffon Layer Cake
2 eggs, separated
1 1/2 c. sugar
1 3/4 c. sifted cake flour
3/4 tsp. soda
3/4 tsp. salt
1/3 c. Wesson oil
1 c. buttermilk (or sweet)
2 squares unsweetened chocolate (2 oz.), melted
Heat oven to 350 degrees (moderate). Grease generously and dust with
flour 2 round layer pans, 9" or 8" x 1 1/2" or one oblong pan, 13" x
9 1/2" x 2".
Beat egg whites until frothy. Gradually beat in 1/2 cup of the
sugar. Continue beating until very stiff and glossy.
In another bowl, sift remaining sugar, flour, soda and salt. Add the
oil and half of the buttermilk. Beat one minute at medium speed on
mixer or 150 vigorous strokes by hand. Scrape sides and bottom of
bowl constantly. Add remaining buttermilk, egg yolks and chocolate.
Beat one more minute, scraping
the bowl constantly. Fold in the meringue. Pour into prepared pans.
Bake layers 30 to 35 minutes; oblong 40 to 45 minutes.
Source:
http://everyrecipe.info/cakes/
TA
In regard to the celery tip in
May 10, 2009 newsletter. I have put my celery in Press
'n Seal and it has stayed crisp and firm since Easter! I didn't cut
anything off or wash it. I believe the washing leave water on it
that hastens the sogginess. Mine is still as crisp as the day I put
it in the refrigerator.
Connie in TX
To K RE: NC type vinegar based Barbeque sauce-
I checked my files and there were many NC Type and SC type I copied
from recipelink.com, sorry I can't provide a link. One Style had 18
versions alone. I would go there and see what looks best to you.
Cheryl, Charlotte
This is for all our rhubarb lovers out in Nancyland.
Rhubarb Surprise
Dessert:
CRUST:
1 cup oleo, softened
2/3 cup powder sugar
2 cups flour
Mix as for pie crust, cutting oleo into dry ingredients and lightly
press in bottom of 9x13 cake pan. Bake 10 to 15 minutes at 350
degrees.
FILLING:
5 cups diced rhubarb
1/4 cup water
Simmer till tender. Add 1 cup sugar and 1 (3-ounce) package red
jell-o (I use strawberry). Stir tell jell-o is dissolved and set
aside. Combine 1 regular package vanilla pudding (not
instant),and1regular package tapioca pudding (not instant) and 3
cups milk. Cook till thickened and mix with rhubarb mixture, add 1
teaspoon almond flavoring and pour over crust. Cool and refrigerate
till serving time.
Serve with whipped topping. (I just spread a container of whipped
topping on the dessert.)
Connie
On May 10th Sue asked for fried and creamed cabbage recipes.
Sautéed Cabbage
1/2 a medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
5 cups cabbage, chopped
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
In skillet, sauté onion and garlic in oil until tender. Add cabbage;
cook and stir until cabbage is crisp-tender, about 5 minutes. Reduce
heat; add soy sauce, sugar and pepper. Cook and stir for 3-5 minutes
or until cabbage is tender. Yields: 6 servings
Dottie from Erie, Pa
Creamed Cabbage
2 tablespoons butter
5-6 cups cabbage, chopped
1 clove garlic
salt and pepper to taste
Melt the butter in a frying pan and add the cabbage and garlic.
Cook, stirring, for about 10 minutes, until the cabbage has softened
a bit but is still crunchy. Stir in the white sauce and serve.
Dottie from Erie, Pa
Medium White Sauce
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
dash of pepper
1 cup milk
Place butter in a 2 cup glass measure cup. Microwave 45 seconds
until melted. Stir in flour, salt and pepper. Add milk. Microwave
2-1/2 to 3-1/2 minutes until boiling, stirring a few times after the
first minute. Makes 1 cup
Dottie from Erie, Pa
Hope you enjoy these recipes
Dottie from Erie, Pa
For Sue in the 5/10/09 newsletter. My family really likes this
version of creamy cabbage.
Creamy Cabbage
Slice cabbage finely as for slaw. Cook to your doneness in as little
water as possible. Add an 8 ounce package of cream cheese and a
teaspoon of celery seed and stir well. Ready to serve. It is even
good cold.
Joyce in SC
Good morning Nancy, We hope and pray your SIL is doing better now!
Pat-il, I always steam our fresh or frozen asparagus. Be careful and
don’t let it get soft or mushy, like they are in the can. So good!
By the way, I use our Black & Decker steamer/rice cooker to steam
ours. Chris in NM Also, I have posted a great asparagus casserole
recipe on Nancy’s message board under Veggies.
Asparagus Casserole
4 cans asparagus spears, reserve juice – you could use fresh or
frozen here
2 cans cream of mushroom soup
8 hard boiled eggs
grated cheddar cheese - enough for 2 layers
saltine crackers
pepper to taste
Mix mushroom soup with enough asparagus juice – or milk or water -
to make it creamy. Set aside. Layer 2 cans of the asparagus spears
on the bottom of the large casserole dish. Slice and layer four of
the hard boiled eggs on top of the spears. Gently spread 1/2 of the
soup mixture on the top. Crumble saltine crackers on the next layer
to the desired thickness. Cover with a layer of cheddar cheese.
Repeat all the layers except the cheese. Bake at 350º F for 30 - 40
minutes. Remove from oven and add the last layer of cheese. Return
to the oven and bake until the cheese is a golden brown.
Chris in NM
Susana in Louisiana, thank you so much for your key lime pie recipe
in the 5/12/09 newsletter! I will make this soon for our dinner!
This next one was a favorite when we were growing up. Abby’s Kitchen
also has lots of Jell-O recipes!
Kraut Salad
2 1/2 pounds Sauerkraut, drained (save 1/2 of the juice)
1/2 cup vinegar
1/4 cup oil
1 1/2 cup sugar
1 cup diced celery
1 cup diced bell peppers
1 cup sliced onions
1/2 of the kraut juice
Mix all ingredients together and serve.
This is my aunt's recipe and the recipe is at least 70 years old.
Old Time Recipes From
http://www.nancyskitchen.com
Chris in NM
For Pauline PA 5/7/09 newsletter wanting sour cream doughnut
recipes, here is another one for you.
Robbie IN
Sour Cream Doughnuts
2 eggs
1 c. sugar
1/2 c. sour cream
1/2 c. buttermilk
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
3 c. flour
Beat eggs and add sugar gradually. Add baking soda to sour cream and
milk. Combine the two mixtures and stir in flour, baking powder,
nutmeg, and salt. Mix well.
Roll out dough to 1/2 inch thickness. Cut with doughnut cutter. Fry
at 375 degrees. Turn donuts as soon as they rise to top of fat and
occasionally as they fry so that they will cook uniformly on both
sides. Drain on paper towel.
Robbie IN
This is a thank you to Sharon in TN for recipe in N/L
May 10 for
Chess Pie Cake. I
made it this evening and my DH loves it. I made it with half sugar
and half Splenda and it came out fine. You didn't mention how long
to bake so I had to wing it. Mine took 45-50 min at 325 degrees
lightly browned top. Thanks again for an easy quick recipe. Thanks
to you Nancy for all the work you do for all of us. I would be
heartbroken if we didn't have your Newsletter.
Ditamac FL/MI soon to be MI/FL.
For SK from the 05/11/2009 newsletter wanting Porcupine Balls in
Tomato Soup. This is the original recipe from the Campbell's 1972
version of the Cooking with Soup cookbook. My kids grew up on this
recipe.
Yummy Porcupine
Meatballs
Serves: 4
1 can condensed tomato soup
1 lb ground beef
1 c converted white rice
1 egg, slightly beaten
1/4 c onion, finely chopped
1 tsp salt
1 sm clove garlic, minced
2 Tbl shortening (these days I use olive oil)
1/2 soup can water
1 tsp prepared mustard
Mix 1/4 cup soup with beef, rice, egg, onion & salt. Shape into 16
meatballs. Brown meatballs & garlic in shortening; pour off fat.
Blend in remaining soup, water & mustard. Cover; simmer for 20
minutes, until meatballs are done, stirring occasionally.
Bonnie from Delaware
Hi Lander's. hope you are having a good day.
This was in Sunday's newsletter
RE: *I need a TNT recipe for Sweet Cream Cheese Balls?
Sue*
I hope you are referring to a "sweet" cream cheese instead of a
savory one.
Pineapple Cream Cheese
Ball
I- 8 oz pk of cream cheese--room temp
1 -small can of crushed pineapple, drained very well.
4 tbs of brown sugar
Mix well, put in fridge until stiff enough to from into a ball and
roll in crushed nuts.
Lou, Fl
Hello everyone! Would anyone out there happen to know the
nutrition value of 1/3cup of a simple
tuna salad made with tuna packed in water, lite mayo, sweet pickle
relish, a little onion & garlic powder, and a squirt or 2 of
mustard? Needing a good nutrition chart to keep track of home made
foods.
Thanks in advance!
Dee in S. IL.
We have had devastating storms here in the Heartland, with more on
the way. I have submitted a thread about it on the message boards in
Nancy's Kitchen Patio for those who are interested in the details so
far. It was too lengthy for the newsletter.
Thanks to Robbie IN, Cheryl Charlotte, and someone else who didn't
give their name in the 5/8 newsletter, and Leah & Betty Ann in W. TN
in the 5/10 Newsletter for all your tips and ideas for the
wood bees and squirrels. I appreciate
everyone's help! Robbie, I really wanted to use the wasp spray,
but am a bit leery because of our dog Maisie. I don't know that she
would get into it, but was afraid to take a chance. Many people in
the area have been using it with good results, but they don't have
pets. Mom's problem with the squirrels eating their porch has been
taken care of naturally. A really
pretty Tom cat has shown up on their property, and suddenly...no
squirrels eating the porch! Thanks again to everyone for your help!
Dee in S. Illinois
Mother's Jello
Veggie Salad
My Mother used to make a salad with lime Jell-O that was very good,
it was 1 small pkg of lime Jell-O and I cup of boiling water mixed
together and let set while preparing veggies. She added chopped
carrots, cabbage and I pound of cottage cheese and then mixed 1 cup
of milk and 1/2 cup of mayonnaise and stirred in. Place in
refrigerator until set. This sounds like one that Lisa was asking
for. Hope she enjoys it.
Gram from IN
For Susie Indy 5/7/09 newsletter wanting to know if she can
freeze cookie dough, the answer is yes,
most cookie doughs can be frozen. You can either freeze the dough in
one lump, or if it is a drop cookie recipe, you can make the dough
in to balls the size of the cookie you will make. You can also
freeze the dough for refrigerator slice cookies. With these types of
recipes, make the dough and roll it in to a log the size of the
cookie you will make. Wrap the dough in plastic wrap and store in a
freezer bag or plastic container. I try to always keep a few cake
mixes on hand, so if I need cookies in a hurry, I use one of my many
cake mix cookie recipes. Our local grocery store has cake mixes on
sale this week for $1, so I will be stocking up on them.
Robbie IN
Sue, this is the fried cabbage we like! It is so good!
Fried Red Cabbage
This goes well with Rouladen!
1//2 head red cabbage, sliced fine
1 clove garlic, crushed
1 granny smith apple, sliced finely
1 bay leaf
2 - 3 tbl. olive oil
1 - 2 tbl. red wine vinegar
Stir fry all ingredients except the vinegar till cabbage is soft.
Add the vinegar. Heat through. You may serve this hot or cold.
Posted on Nancy’s message board under German recipes.
Chris in NM
This teriyaki sauce recipe had no name with it and was posted in the
9/2007 newsletters. I just use a bottled one.
My Teriyaki Sauce
1/3 cup of brown sugar
1/2 cup of regular soy sauce
1 clove of garlic
1, 1/2 inch slice of ginger, crushed or chopped finely
Combine all and marinate your meat in it for 30 minutes. This is
great for grilled or broiled meats. You can add 3 or 4 extra
tablespoons of sugar to it if you like a sweeter sauce. I heat up
the sauce after I marinate the meat (3 pounds of beef or chicken)
and pour a little over the meat before serving. You can also pour a
little over some plain white rice.
Chris in NM
SK, Shelley from PA has this recipe for you.
Porcupine Balls
Meatballs:
2 pounds lean ground beef
1/4 C finely chopped onion
1 egg
1/2 C milk
1/2 C uncooked white rice
salt and pepper, to taste
Sauce:
2 cans tomato soup
1-1/2 soup cans of water
In a large Dutch oven, mix the two cans of tomato soup and 1-1/2
soup cans of water. Add some salt and pepper to taste. Bring the
sauce to a boil and reduce heat to simmer. Mix together the
ingredients for the meatballs and make large meatballs and add to
sauce. Cover. Simmer, stirring occasionally, for 1-1/2 hours on top
of the stove.
We always make mashed potatoes and pour some of the sauce on the
mashed potatoes and serve with corn on the side. Shelley from PA
Source:
http://www.abbyskitchen.com
Chris in NM
This is for Mr. Myron Drinkwater - Lake Forest, CA on
making cottage cheese. I grew up with my mother making it
also and then I married a rancher who milked his own cows, so I came
by it naturally. I have found that you can make it out of boughten
milk or powdered milk. Just let the milk set at room temperature
until the milk is clabbered. Then I dump this mixture into a pan and
place on stove until warm (watch it carefully) and cook until the
cheese is dry feeling. Take a slotted spoon and dip in and rub the
cheese thru your fingers and if it feels dry then pour into a
colander in the sink and run cold water over it until the mixture
feels cold. You can save some of the whey cooking (about a 1/4 cup
or less) and this will start your next batch of milk to set faster.
If your not going to use it right a way, you can place it in the
refrigerator in a covered jar until needed. Hope this helps.
Emma from Montana
Hi Nancy,
I am looking for some pepper jelly recipes.
I am especially looking for a recipe for pumpkin pepper jelly. I am
also looking for flavored almond and walnut recipes.
Thank you, Roxanne
Hi Nancy:
Jewish Coffee Cake
1 box Betty Crocker Super moist cake mix
1 package vanilla pudding (not instant)
4 eggs
1/2 cup Wesson vegetable oil
1 1/2 cups sour cream
2 tsps vanilla
Mix ingredients on medium speed.
Topping:
2 tsps cinnamon
2 tsps cocoa
3/4 cup sugar
3/4 cup chopped nuts
Put 1/3 batter in greased Bundt pan.
Sprinkle 1/3 of the topping and repeat twice more.
Bake at 350 deg for one hour. Cool in pan.
Florence, IL 5/12/09
Soup Stock
For beef use beef broth
For chicken use chicken broth
Add carrots, stalks of celery. unpeeled onions stuck with a clove,
couple sprigs of parsley and a pinch of dried thyme. Bring the
liquid to boil, reduce heat, and simmer for 15 minutes. Strain the
stock, then add a splash of Cognac or bourbon .Can store in the
fridge for weeks.
Florence, IL 5/12/09
To Arvilla in the 5-12-09 newsletter who was looking for a
comprehensive canning book, look for the
Ball Blue Book. It is put out by the people who make the Ball
canning jars-it should be around the area where the canning supplies
are. I have had mine for a number of years and it is pretty
extensive. I think you will like it.
Connie in TX
Morning Nancy. Hope all is well with you. Following is a great
cheese ball and it serves 30 people.
Cheese Ball
1 pound Roquefort or bleu cheese
5 - 3oz pkgs cream cheese
1 jar Old English cheese
1 onion, cut up fine
1 tsp Worcestershire sauce
1 cup finely chopped nuts
(reserve 1/2 for rolling)
1 cup fresh chopped parsley
1/2 tsp Tabasco sauce.
Mix all the ingredients, except the nuts. Place in refrigerator. The
next day form a ball and rolling in the chopped nuts.
Florence, IL 5/12/09
I had requested the recipe for chicken salad
made from rotisserie chicken, but missed it and I cannot find
it.
Bill
Hi Nancy,
A while back someone was asking about an
economical laundry soap for their HE (high efficiency)
washing machine. When we purchased our washer from a small-town
appliance shop we were given a 5L box of soap that's says it will do
333 loads of wash. We easily do 7-10 loads of wash every week and
have been using the same box for over a year. I've just purchased a
new box from the same shop and it cost $39.99 plus taxes. I am
pleased with this soap as it gets work, barn & play clothes all
clean (which sometimes doesn't happen with liquid soap). I'm not
sure where it is available but here is the website listed on the box
www.phoenixamd.com and is called Excelsior Concentrated Laundry
Detergent. It comes in a box with a press-button spout that I store
on the top of the washing machine with the spout over the pull-out
soap tray, you only use 15ml of soap for every load. Hope this
helps,
Fran in Ottawa
This is response to Paula who wanted to know what to add to
canned frosting for added flavor. I do
two things, I melt chocolate or white chocolate chips to mix in the
frosting (about 3 ounces) also add a teaspoon of flavoring.
Depending on what kind of frosting and what you are putting it on.
Vanilla, lemon, almond, any that you might like. If I am using
chocolate and have put nuts say in my brownies (I almost always use
Hazelnuts since we have an orchard) I often use hazelnut oil. Or for
a chocolate coconut flavor use chocolate frosting and coconut
flavoring.
Sandra from Oregon
I think this is the recipe that Connie requested in the 5/7/09
newsletter. You can also use other flavors of icing and use melted
chocolate instead of the vanilla flavored candy coating. You can
also spread peanut butter on the crackers and coat with melted
chocolate for another treat.
Robbie IN
Lemon Sandwich Cookie
12 ounces butter flavored crackers (Ritz)
16 oz can lemon flavored frosting
1 pound vanilla flavored candy coating
Put half of crackers on cookie sheet and pipe frosting in center of
each and top with another cracker.
Melt candy coating in microwave starting with 1 minute and stir then
do 15 seconds at a time and stir after each until all is melted. Do
not over heat it will seize up.
Dip crackers in coating and set on wax paper to set.
Robbie IN
Barbecue and Grilling
Five Easy Steps for Using Dry Rubs
Barbecue Grills That Are Fun
6 Steps to Grilling the Perfect Steak
What Is A Barbeque Smoker?
How To Barbeque, Easy Steps For Success
History of Barbecues
10 Smoky Tips To BBQ Food Safely
Barbecue Safety
5 Mistakes To Avoid When Having Barbecues
Barbecue With Charcoal
How to Choose a BBQ Smoker
How To Maintain Your Barbecue!
How to Smoke a Turkey
BBQ Tips: How the Experts Cook Juicy Barbeque
What's the Best Way to BBQ Chicken
The Right Grill for your Barbecue
Habaneros Peppers -- Spice it up!
For the lady whose parents are having a problem with
squirrels gnawing porch steps. Animals
will go to great lengths to get salt, so your parents are probably
right about the cause. If they were my steps, I would buy a
bottle of Lysol concentrate (the original type we used when I was in
nurse's training 50+ years ago) mix up a cleaning solution as
recommended on the bottle, and use plenty to scrub the wood steps.
The strong medicinal odor should repel the squirrels and last for a
very
long time.
Good luck, Leah
Sorry I did not copy the last paragraph here it is. The corrected
recipe.
To whomever submitted the recipe for
Lavash bread, thank
you! I love that bread. I just need to know how long to bake it. The
recipe didn't say.
Diana in Middle TN
Lavash is thin, soft flatbread that is served with dips and used for
wraps.
Serves 8 large pieces or 16 small pieces.
1 pkg. yeast
1 1/2 cup warm water
2 teaspoons sugar
4 1/2 cup all purpose flour
1 tablespoon toasted sesame seeds
1 tablespoon toasted
1 1/2 teaspoon salt
Preparation:
Coat a large bowl with oil. Set aside.
In a measuring cup, combine yeast, water and sugar. Mix until yeast
is dissolved.
In a large mixing bowl, combine flour and salt. Add yeast water
mixture and form a dough. Knead dough by hand for 10 -15 minutes.
5-8 minutes is sufficient if using a knead hook on a mixer.
Once dough is kneaded, place ball of dough in oiled bowl. Roll the
dough around the bowl to coat it with oil. Cover and let rise for 1
-1 1/2 hours, or until dough doubles in size.
Once dough has doubled, punch down to release air. Continue to knead
for about 5 minutes.
Divide dough into 8 separate balls of dough. Cover and allow to rise
for 30 minutes.
Preheat oven to 400 degrees.
Once risen, roll dough out to thin rectangles, about 12"x10" for
large or 8"x6" for small flatbreads. They should be as thin as pizza
dough.
Puncture rectangles with a fork. Brush dough with water and sprinkle
sesame seeds. Bake on baking sheet for 20-25 minutes until golden
brown. Continue baking remaining dough.
Amy Byrd
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