Tags: Homemade Tortillas, How To Make Tortillas, Mexican Dishes
Posted on 10 May 2012 by noelskitchen
I’ve been wanting to make my own flour tortillas for quite some time but I was afraid they wouldn’t quite turn out. I finally decided to dive right in and give it a try and I was really surprised at how easy they are to make. They may be a little time consuming to make on a weeknight, so I suggest blocking out at least 30 minutes on a weekend just to roll out and cook them. But, it’s well worth it! (I’m going to research and find a tortilla press soon.)
I’ve found a few different recipes that use unbleached flour, grain mill and wheat flour but all I had on hand was all-purpose flour, so the next time I make them, I may just try using one of those ingredients.
The ingredients needed for this are so simple. In fact, you probably already have everything you need: flour, salt, baking powder, canola or vegetable oil, and water.
Homemade Flour Tortillas
Makes: 12 tortillas
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup vegetable oil
- 1 – 1 1/2 cups hot water
- taco seasoning for tortillas
- Mix the dry ingredients together. Add in the vegetable oil and mix with your Kitchen Aid using the dough hook or I simply used my fingers until all the oil is incorporated.
- Add 1 cup to 1/2 cups of hot water and mix until a ball is formed and dough is smooth. If dough is too sticky, you can add a little more flour.
- Cover with plastic wrap and let the dough rest for about 30 minutes to an hour. (You can also refrigerated it overnight).
- Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour.
- Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side.
- Stack the totillas and serve warm.
Store any uneaten tortillas tightly sealed in a ziploc bag in the refrigerator or freezer.
Tip: To reheat, place tortillas in aluminum foil and put a damp paper towel inside. Heat in the oven for about 5 minutes and tortillas will come out soft and warm. Perfect for rolling up burritos or fajitas!
Tags: Quick Breads and Muffins, Quick Breakfast Ideas, Raisin Bread
Posted on 15 April 2012 by noelskitchen
Raisins add a great texture to this spiced quick bread, making for a quick snack, get together or a easy option for a quick breakfast.
Breads, muffins, quick breads and other baked goods made with carrots, zucchini, raisins, bananas, apples or blueberry disappear pretty quickly around our house. Today, I’m baking a batch of this spiced raisin bread. This recipe is adapted from my Carrot Raisin Bread. The recipe makes four loaves and actually it’s all I have room for in my freezer. One loaf will be gone by the end of the day I’m sure. I usually double the recipe and have a bunch of loaves in the freezer for whenever the family wants something quick and easy.
This spiced recipe bread recipe as I mentioned makes enough for four loaves, though you can easily halve the recipe. Eat one and wrap the others in plastic wrap and place in ziploc freezer bags in the freezer. When ready to use, remove from the freezer and place on counter to thaw. Slice and heat in toaster oven before eating or just simply slice and eat.
Spiced Raisin Bread
- 2 cups oil
- 8 eggs
- 1 cup milk
- 1 Tablespoon vanilla extract
- 5 cups sugar
- 4 cups raisins
- 8 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon salt
- 1 Tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground all spice
- 1 teaspoon ground ginger
Optional powdered sugar glaze: 1 cup powdered sugar mixed with 1 to 2 tablespoons of milk until a thin glaze is formed.
- Preheat the oven to 350°. Spray four 8.5×4.5-inch loaf pans with nonstick cooking spray.
- In a large mixing bowl, combine the oil, eggs, buttermilk, and vanilla. Stir in the sugar until well incorporated. Stir in the raisins.
- In another large mixing bowl, combine the flour, baking powder, salt, cinnamon, baking soda, nutmeg, ginger, and cloves. Whisk to blend.
- Add the flour mixture to the wet mixture and fold to combine.
- Divide the batter into the prepared pans and bake for about 40 to 45 minutes or until a tested comes out with a few crumbs attached. Cool loaves on a wire rack.
- Drizzle glaze over cooled loaves.
Bread loaves can be wrapped in plastic wrap and stored in ziploc freezer bags in the freezer.
Posted on 19 March 2012 by noelskitchen
These moist and flavorful muffins are made with Homemade Applesauce and are a super addition to any day of the week.
Oatmeal Applesauce Muffins
Makes: 12 muffins
- 1 cup quick oats
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup raisins, optional
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup homemade applesauce
- 1/3 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla
- Preheat oven to 400 degrees.
- Grease or paper line 12 muffin cups.
- Combine oats, flour, sugar, raisins, baking power, cinnamon, baking soda and salt in a large bowl.
- Combine applesauce, oil, egg and vanilla in a separate bowl. Add all at once to oat mixture, stirring until just moistened. Divide evenly among prepared muffin cups.
- Bake 20 to 25 minutes or until toothpick comes out clean.
Tags: Bread, Quick and Easy Bread Recipes, Quick Recipes, Salad, Soup
Posted on 21 February 2012 by noelskitchen
Not only does making homemade croutons allow you to utilize the ends of the loaves of bread, it also allows you to make delicious, fresh croutons to add to your salads and soups.
Home Made Croutons Are Easy To Make
With a little bit of oil and seasoning, you can have homemade bread crumbs in 5 to 7 minutes-it’s that easy!
Croutons in our house are like potato chips. They get gobbled up before they make it to the salad or topping of a meal. If I want them toi last longer, I simply cube the leftover bread, place in a zip-loc freezer bag and toss in the freezer. When I’m ready to use them, I pull out about a cup or two and toss with oilve oil and a bit of seasoning and bake.
If you have leftover regular sandwich bread or loaves of french bread, making homemade croutons only takes a few simple steps to make. Simply cut the bread into cubes as shown below, then follow directions below and you’ll have tasty homemade croutons in no time.
Preheat oven to 425 degrees.
Toss bread cubes with olive oil, salt, pepper and seasonings (see above) on a baking sheet.
Bake for 5 to 7 minutes until golden. Cool.
Toss a few croutons on some Quick Minestrone Soup from my post earlier that I shared over the weekend for a great combination.
Homemade croutons, stored in a plastic container or a plastic bag, last up to two weeks unrefrigerated.
Posted on 22 January 2012 by noelskitchen
Your family will enjoy the benefits of freshly-made bread in many forms and varieties. There is a limitless selection of muffins, biscuits, rolls, yeast and quick breads. In this week’s menu, you’ll find we’re making some breads that are quick and easy like this classic Crumb Top Coffee Cake along with others that are designed for a day of leisurely baking.
Crumb Top Coffee Cake
- 1 1/2 cups flour
- 1 cup packed brown sugar
- 1/2 cup butter
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 egg, beaten
- Preheat oven to 375.
- Combine flour and sugar; cut in 1/4 cup butter until mixture resembles coarse crumbles.
- Reserve 1 cup for topping.
- Add baking powder, cinnamon and salt; cut in remaining butter.
- Add combined milk and egg, mixing just until moistened.
- Pour into greased and floured 8-inch square pan; sprinkle with reserved crumbs.
- Bake 35 to 40 minutes. Serve warm.