Tuesday, May 17, 2016

Mom's Black Bean Soup


10 Slices of bacon, finely chopped
2 medium onions, chopped (about 2.5 cups)
6 garlic cloves, pressed
1 (14.5 oz. can) reduced sodium chicken broth
1.5 cups canned chopped tomatoes
2 Tbs. ketchup
2 tsp. worcestershire sauce
1 Tbs. Chili powder
4 (15.5 oz cans) Black beans, drained not rinsed
Kosher Salt and freshly ground pepper
1 bunch of cilantro
juice of 1/2 a lime
Thinly sliced scallions, for garnish
sour cream, for garnish
grated cheddar cheese, for garnish

Add bacon to large heavy pot over medium heat.  Cook until it starts to give up its fat, about 4 minutes.  Stir in the onions and cook, stirring until they start to turn translucent, about 4 minutes.  Stir in garlic and cook for about 45 seconds.  Add the broth, tomatoes, ketchup, worcestershire and chili powder.  Stir in beans, turn the heat to high and bring to a boil.  Adjust the heat so the soup is bubbling gently and cook 10 minutes.  Season with salt and pepper.

Meanwhile, pick off all the stem from the cilantro.  Wash it and shake dry.  Chop cilantro and stir it into the soup when it has been simmering 10 minutes.  Cook until soup is thickened, about 5 minutes. Stir in lime juice.  Serve with garnishes.

Dalene's Refrigerator Dinner Rolls (Speed method included)

                         Single                1 1/2x               2x                    3x    

Yield                24                        32                  50                     72

Water               1 1/4 c                 2 c                 2 1/2 c               3 3/4 c

Oil                   1/2 c                    3/4 c              1 c                     1 1/2 c

Eggs                3                          4                    6                        9

Sugar              1/2 c                    3/4 c              1 c                      1 1/2 c

Salt                 1 1/4 tsp              2 tsp              2 1/2 tsp             3 3/4 tsp

Flour              4 1/2 c                 6 3/4 c           9 c                      13 1/2 c

Yeast              2 Tbs                   3 Tbs            4 Tbs                   6 Tbs


Combine warm water, oil, eggs, sugar, salt and some flour.  Add Saf-instant dry yeast.  Continue to add flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, 2-3 minutes.  (If doing speed method, using a Bosch type mixer, you will continue mixing for 6-8 minutes and skip the first rise).  Place dough in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in warm place until doubled, about an hour.  Form into dinner rolls and place on a greased pan.  Cover loosely with plastic wrap and let rise until almost doubled, about 30 minutes.  Bake at 350* for about 15 minutes.  Butter tops and transfer to wired rack to cool.

This dough can be made a day ahead and ekpt in the fridge overnight.  Just remember to take it out of the fridge about 3 hours before you want to put the rolls into the pans.

Dalene's Butter Crescent Rolls


Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast

Makes 25-30 rolls

1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast

Combine milk, water, butter, sugar, salt and egg.  Add some flour.  Add yeast.  Mix in enough remaining flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, about 2-3 minutes.  Place in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in a warm place until doubled, about 1 hour.  Divide dough, roll out one section into a circle.  If desired, spread butter over dough.  Cut into wedges and roll starting with the large side.  Curve ends to form crescents and place on greased baking sheet.  Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes.  Bake at 350* for about 15 minutes or until golden brown around the edges.  Butter tops of rolls.  Transfer to a wire rack to cool.

Mouse's Buttercream Frosting


1 Cup Crisco
1 Cup real Butter (not cold but also not at room temperature)
2 tsp. Vanilla
2 lbs. Powdered Sugar
1/2 - 3/4 cup COLD heavy whipping cream


In large mixing bowl beat butter and crisco until creamy and smooth (about 10 minutes).  Add 1 lb. powdered sugar on low speed and blend, increase speed to medium and beat until light.  Add vanilla.  Add 1/2 cup cold cream and beat to blend.  Add remaining powdered sugar and beat until smooth.  Add remaining cream.  Beat 5 minutes and switch to whisk attachment and beat until light (10-15 minutes)

Mouse is an amazing baker and actually owned her own bakery.  I am grateful she was willing to share some of her secrets with me.

Guacamole Vidinhar Style


3 Avocados
1 Lime, juiced
1 tsp. Garlic salt
2 Tomatoes, diced
1/2 Can Black Beans, drained
Pinch of Cumin
1/2 cup diced Onion

Mix together and enjoy!

Salsa Vidinhar Style


2 Large cans, petite diced tomatoes
2 jalepenos (1 with seeds)
1 yellow chili
1 Lime
1/2 Tbs. Cumin
3 tsp. Garlic Salt


  • Drain juice from tomatoes
  • put 1 can tomatoes in food processor with 1/2 of all veggies (not lime)
  • process until smooth, empty in bowl
  • take 1/2 can of tomatoes and mix other half of vegetables, process coarsely, add to bowl
  • pour last 1/2 of can of tomatoes into bowl and mix
  • squeeze lime, with as much pulp as you can
  • add cumin and garlic salt

Fair Scones


2 cups (9 oz.) All Purpose Flour
1 Tbs. Baking Powder
4 Tbs. Sugar
1/2 tsp. Salt
4 Tbs. Cold Butter (I use sweet cream butter)
3/4 cup Heavy Cream
1 egg (slightly beaten)
1 tsp. Vanilla
2 Tbs. Sugar (to sprinkle on top of scones)


Preheat oven to 400*.  Place flour, sugar, salt, baking powder and butter in a food processor.  Pulsate everything in 3 second intervals until everything resembles course meal.  If doing it by hand, use 2 knives, a pastry blender or your fingers until the mixture resembles course meal.

Transfer everything to a large bowl.  Stir in heavy cream, egg and vanilla mixing dough by hand until it forms into a uniform and slightly moistened dough.  You can also you use a Kitchen Aid mixer on the lowest speed for a few minutes.

On a floured surface, grab enough dough to fit into your hand, about the size of a baseball, and gently roll it into a ball.  Flatten the your ball slightly, leaving the middle of the mound a little taller than the outsides.  Evenly sprinkle sugar on top of each mound.  Cut each circle in quarters.  You should have enough dough to make 4 circles and 16 scones.

Bake on a greased cookie sheet at 400* degrees for about 15 minutes.  Watch the scones and when they begin to crack a little and the bottom is just starting to turn golden.

Serve with butter and jam.