Recipe Sunday: Granny’s Homeade Fry Bread

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When I was little, until I was eight years old I lived in a small dirty white little farmhouse on the end of old dirt road in Boone, Iowa. My parents being split up, my father and my sisters and I lived in their home with them. We have left the trailer house across the way and stayed with them, I guess so there was someone to watch us. I didn’t mind and in fact loved living there.

Being the bay of the family, I was not of dating age and the other girls would run off to spend time with friends and I would sit and listen to granny’s stories of the old farmhouse, the land and of daddy and the Hunter’s for hours. She would tell me how the house was converted from an old schoolhouse to the home we lived in, stories of how they sold off parts of the farm as they got older and stories of recipes came to be.

I remember mornings waking up to the smell of homemade bread cooking downstairs and I would come bounding down the stairs so hard I often would worry if the floor would fall beneath me. As I would get to the base of the stairs Grandpa would cold me for coming down the stairs so fast and hard but I didn’t care. All I wanted was a taste of that bread. You see, I remember a story Granny told me, being a perfectionist she was, that she wanted each of the loaves to be the same size and because of this she would always have a few extra pieces of dough left over and she would put oil in the pan and fry them up. She learned this from her mother and so on.

So when homemade bread was cooking I just knew there was going to be fry bread soon after. I didn’t even care that it was 5 am in the morning! The early bird gets the worm right? Or in this case, the early girl gets the bread!

I loved watching her make bread. To me it was like a magic art. Add a few simple ingredients.  Add this magical white dust to the bowl. Add more magical white dust to the table. all of a sudden a big blob of something came out of the bowl and would land on this powdery dust then poof, dust would go everywhere and float through the air, wafting through the kitchen on kitchen fairy wings.  She kneaded the dough over and over but not too much. Even by the time I was eight her hands were frail but that did not stop her. She worked the dough, folding it over and over til it was just right. Then she would take this slender knife with a serrated edge and slice pieces of bread and fold them in such a fashion that by itself seemed magical to make it into a perfect shape to fit into the bread tins.

Then whatever was left over and would slice off and roll then pat flattened and work almost like she was making mini pizzas and then add them to this sizzling pan of hot oil, turn the pieces over with tongs and then take them out and put them onto a plate with a hand towel. No paper towels for this lady. She believed that there was no reason to waste when using a real town was just good enough and could be washed and hung on the line at a later time.

After blotting dry she would serve them up to us one by one hot off the plate right onto ours with a jar of her homemade jam or jelly.

It was always such a treat to have fry bread because you did have to get up early to get it, it wasn’t something she always made because if her loaves were perfect that day, no dough was leftover, so it was hit and miss, but oh man, when you could get your hands on Granny’s Homemade Fry Bread. mmm, you wanted to eat it all day! Mouthwatering and delicious couldn’t even begin to describe it!

I asked Granny if she ever just made fry bread and she said yes but as often as she used to. When I was older she shared with the family and us kids many Recipes. I don’t know how exact this is, but this is her Fry Bread Recipe as best as I can remember it if you aren’t making whole loaves of bread.

I got up this morning and shared with my man my stories and my Fry Bread goodnes and he loved it. Now he wants me to make it all the time for his lunches and for tacos and other bread replacements in our house. Maybe you will too! If you make it, I would love to hear what you think, how you use it and how it went over in YOUR house?

ENJOY!

You Need-
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups warm water
4 cups shortening for frying (I used Canola oil whihc is good for High Heat cooking)
How To:
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on towel.
Sorry I didn’t get any pics while I was mixing it. i got so busy I forgot. This is after I mixed it and was getting ready to cut it up.
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I dont’ have a big kitchen like Granny and my table is not high so I used a plate and my counter to pat out the pieces.Then I let them hang in my hands a bit to stretch them out.
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Then toss them into the pan and let it simmer on one side….
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Then slip it over and sear the other side. If you have your heat at the right setting each one only is about 2/3 minutes. I actually had mine too hot at first and had to turn it down… It takes a little getting used to. Granny used to use a Cast Iron Skillet I forgot to mention. I didn’t have one. Use what you have but I do think cast iron is better. Gives the bread more
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Here is the final product and I topped mine off with a little Apple Butter we bought at Amana colonies to make it feel as close to Homemade like Granny’s as I could!
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Until Next Time,
Xoxo
Trisha Trixie
classic

Recipe Sunday: Guest Post: My Lumps by Kayali Luma

Breakfast Lumps

My family’s favorite oddball breakfast. A cross between a granola bar and a peanut butter cookie individually wrapped for on-the-go eating.

Ingredients:

1/2 C brown sugar

1 C peanut butter

2 t vanilla extract

3/4 C flour

3/4 C instant oatmeal

1 t baking soda

1/2 t salt

1/2 C milk

3/4 C raisins or morsels of your choice

1 cupcake pan and liners.

Preheat oven to 350.

Add all ingredients to mixing bowl except dried fruit/ morsels. Mix until it becomes a ball in the center of the bowl. Add morsels and fold into mix.

Line the cupcake pan with paper liners and divide the mix equally between the cups. Press with fork (like a peanut butter cookie). Bake on middle rack for 17-20 minutes.

Understand they are magic disappearing breakfast lumps and rarely survive until breakfast

 

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

they have spent a long few minutes in the oven but they finally emerge to the cooling rack. Where many lumps are lost before their sweet smell even has the chance to waft to a nostril.

I’m not much of an apron girl but I do wear something to put all my things and my stash.

I wear my Stash it Sash!

Stash 1

SHIT

The Stash it allows you to stash it on the go. You can stash your stash in your sash or anything you want to stash fast in your sash on the go!

Recipe Sunday: Crumb Cake aka Coffee Cake

I love to make this recipe. I get begged to make it for others in fact. Today was one of those days. My hunney pants has not been feeling well and begged me to make him my “Famous Yummy Crumb Cake.” I laugh at the name he gave it because I said “Hunney, if it wasn’t yummy no one would want to eat it.” and without missing a beat, he said, “ya never know. Some people like yucky things.”

Oh hunney pants.

But I digress.

So this morning, as promised, I got up at 7 ish and threw on my little red country apron,

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whipped out the Bisquick recipe. But see, I don’t follow it exactly so I will post it and ad my adjustments so you can make yours yummy too (or so we hope)

Here is a link if you want to go to the page http://www.bettycrocker.com/recipes/bisquick-velvet-crumb-cake/040ff627-c75e-43aa-abce-56a5a00b919f 

 

Cake ( I double the recipe, but only use 1/2 c sugar)

1 1/2
cups Original Bisquick™ mix (HeartSmart box)
1/2
cup granulated sugar (Remeber to use only half if you double this recipe)
1/2
cup milk or water ( I mix half milk and half water)
2
tablespoons shortening (Butter not shortening)
1
teaspoon vanilla (I use Vanilla Paste from Allspice or Tahitian Vanilla. I have also used Madagascar as well)
1
egg (Organic Eggs)

Topping

1/3
cup packed brown sugar
1/4
cup chopped nuts (no nuts. Yuck I hate nuts in things)
3
tablespoons butter or margarine, softened
2
tablespoons milk (No milk in mine)
Add a touch of nutmeg and a touch of cinnamon to the topping

Directions

  • Heat oven to 350°F. Grease and flour 9-inch round cake pan or 8-inch square pan. In large bowl, beat Bisquick mix, granulated sugar, 1/2 cup milk, shortening, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
  • ( I sprinkle half the topping mixture on now and let it bake in)
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean; cool slightly.
  • In small bowl, mix coconut, brown sugar, nuts, butter and 2 tablespoons milk. Spread topping over cake. Set oven control to broil. Broil about 3 inches from heat about 3 minutes or until golden brown.

Expert Tips

Add a handful of chocolate chips or butterscotch chips to the topping for a decadent finish.

For the cake, you can use 2 tablespoons butter or margarine, softened, instead of the shortening.

If you’re chopping nuts in a food processor, use quick pulses to avoid an oily mess. Go ahead and chop more nuts than you need. Wrap and freeze the extra nuts to use later.

You can also bake this most-requested cake in a 9-inch square pan for 25 to 30 minutes.

I also like to make cupcakes out of these for small handles to hold and eat.

20140622_074952 Comes out nice and fluffy in a long but slight ridge pan.

20140622_075224 Perfect, moist and fluffy

 

Enjoy your cake with tea, coffee, milk or whatever you choose.

I have many friends who don’t drink coffee so I quit calling it Coffee Cake and started calling it Crumb Cake now. Either way, It is yummy and easy to make.

Happy Sunday!

Xoxo Trisha Trixie

Recipe Sunday: Chorizo, Egg, Rice Burritos

I love to make things on the weekends and for this weekend I decided to show you how I make my Egg, Rice, and Chorizo Burritos

I try to use one pan so I don’t have to do as many dishes later…

Egg, Beef Chorizo, Rice (premade).

Add egg and Chorizo to the pan first on each side like so

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Then, mix it all together to make it like a scramble

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Once that is done, move that part to the side and add the rice

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Break up the rice so it cooks and once it is hot enough, mix it up with the rest of the mixture

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I warm my tortillas a little in the oven before serving on low warm setting

then dish out the mixture onto each tortillas and fold as desired

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Or roll up and eat away. Three eaggs , half a pan of rice and a few sliceces of chorizo gave us EIGHT burritos each for two people.

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I like this recipe because I can make it up ahead of time or even that morning and I still have enough time for work too!

 

Enjoy!

Have and Recipes, YOU want to share? Send them to trisha@trishatrixie.com and you could be my Recipe Sunday Guest Post.

Until next time,

XoXo

Trisha Trixie

Saturday Morning Special: Weekends

What is your Saturday like?

Is it relaxing, putting your foot up on the ottoman, drinking a beer, watching TV, doing nothing?

Is it running errands you didn’t get to do all week?

Is that the day that everything in the house can finally get done?

For me I try not to make it a cleaning day but sometimes that happens. It is the only day me and my man get to enjoy a full day as a “Weekend Day” as he calls it. Friday starts the weekend, but because he has to work, Friday doesn’t count. Sunday only goes so far and you have to behave in the night time because the next day is a “School Day ” or “Work Day” mentality he says. So Saturday is the only REALLY Weekend Day unless it is a Holiday and he gets an extra day off.

I know many of you are planning this weekend to bake and cook and color eggs.

Some are getting ready to show their favorite Easter Dress or New Easter Dress at church this Sunday.

Some are not celebrating this holiday for one reason or another and it is just a normal weekend like any other.

If you are looking for a nice Vintage Recipe that Takes the Cake (Pun full and well intended) Here is a nice Vintage Recipe I found. I would not in any way be able to enjoy this as I am HIGHLY Allergic to Coconut. But it definitely looks like fun.

Vintage Easter Glory Cake

Maybe you want to go all out…If we had a bigger house and a dining room I would invite a houseful of people over and make a big spread like this…

retro Easter feast

I would wear my Easter Apron and cook all the fixins and goodies and even color eggs.

I don’t have an “Easter Apron” completed yet but here is the start of what I am working on  for my Easter Apron….

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I am going to add the finishing touches on it tomorrow, so I have it to wear on Easter!

I will share the pictures as soon as I get it done.

I think all of these  that I have made would be great Easter Aprons. I think it depends on the style of aprons you like and the desirability for cute, casual, or comfort. They are all comfortable to me, but I know some people feel better in jeans…

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So the Jean Apron might be more of their style…

The Bandana Apron-Front

The Bandana Apron-Front

For some a quick easy little Bandana Apron like this one might be more their style. When I look at this bandana Apron I made I see a very Organic kinda girl. Someone Kitchy  and Quirky. This gal is making an Organic Easter meal.

The Turqoise Dotty-Front

The Turqoise Dotty-Front

The Turquoise Dotty-Back

The Turquoise Dotty-Back

Or perhaps the Turquoise Dotty is more your style. Cute quaint, I could see this gal in heels and pearls.

This Half Apron, lose knot tie in the back

(I either need to add more to it or just tie it in a knot. I didn’t add enough cloth for the tie)

Whatever your style, there is an apron for everyone…

Ok almost everyone…because…

My man says I need a MANS Apron because sometimes Men do the grillin for weekends and holidays and such. But the Man’s Apron needs to be sturdy and rugged, Have an apron string that has an opener on it for his beer , a towel hook for him to have his towel nearby and big apron pocket for anything else he needs. I teased  saying…

“And a cell phone or walkie holder for him to have his phone nearby so the woman can keep bugging him about all teh things on her Honey Do list, right?”

We both laughed and agreed.

Stay tuned tomorrow to see how my Easter Apron turned out and I might be able to toss in an another Recipe or two…

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     Until Next Time,

     Xoxo~Trisha Trixie

Spectacular Sunday~Spectacular Eyes

Spectacular Sunday~Asian Beauty

Here we are! Another spectacular Sunday. We have some eyes that will amaze you. Dramatic eye make up. Must-see beauty.

I realize this  may seem not-so-subtle but for a memorable effect it is perfect to design as an accessory to your fashion for classy events.

This design is perfect for runway shows, fashion events and parties as well.

This is definitely dramatic. Would be excellent to wear to a theatrical show or something similar. Possibly even a period genre activity.

Here I see a design that is just like the model, happy, bold and fun! For any occasion.

This bold and beautiful look is perfect for an evening out for fine dining and leisure.

Once again, a fresh and fun look for a fresh and fun face.

Saucy, sexy, sultry. Bold color and vivid expression over the eyes draw you deep into the look.

 I am so drawn to Asian beauties, their clothing fashions and their makeup as well. This is no exception.

Proud as a peacock and the bright blue eyes to accentuate the look.

All photos are courtesy of my Pinterest board via Google Search and Bing search engines. For more eye-catching artistry visit my Pinterest Board~The “eyes” Have It!

That’s all for today. Brought to you by the Fashion Eye for SensaFashion

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