tag:blogger.com,1999:blog-1412316033303635508.post490203653803893572..comments2024-03-29T00:38:02.505-05:00Comments on My Freezer is Full: Early October- it's chilly out thereJudy Thttp://www.blogger.com/profile/01121300109427407095noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-1412316033303635508.post-62305648153429576752010-11-14T20:06:20.728-06:002010-11-14T20:06:20.728-06:00Ooooops I very sorry for the double post, never su...Ooooops I very sorry for the double post, never sure how that happens...The Grey Ladyhttps://www.blogger.com/profile/17269288653617838313noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-28915705020324349892010-11-14T09:39:14.084-06:002010-11-14T09:39:14.084-06:00I always thought there must be some "secret m...I always thought there must be some "secret mojo required to make good pitas. Not so. Easy peasy. I use a bread maker to do the bull work but you don't have to. Here are two of my favorite recipes: <br /><br />Grey's Perfect Pocket Pita<br /><br /><br />Ingredients:<br /><br />1 1/8 cup WARM water<br /><br />1 tsp salt<br /><br />1 tbs oil<br /><br />1 1/2 tsp sugar<br /><br />3 cups of flour<br /><br />1 1/2 tsp yeast<br /><br /><br /><br />Into the bread maker it goes, and select the dough only cycle. When you get beeped,<br /><br />Roll/pull the dough into a 12 inch rope. <br /><br />Cut into 8 equal sections. ( or if your good make 8 same sized balls of dough)<br /><br />Roll each section into balls and then use a roller to lay them out as flat as you can. Each should make a disk/circle of dough 7-8 inches in diameter. <br />This step is important . It you don't get them flat enough you ended up with no pockets at all.)<br /><br />Cover and let raise or rest for 1/2 hour. Pre-heat oven to 500o F.<br /><br />Lay the disks on the oven's center rack. Yes you can place them directly on the rack or use a bakers stone After 5 minutes, keep an eye on them. in 5-7 minutes they'll puff up like little footballs. Continue watching as they can burn easily. Full cooking time is anywhere from 7 to 10 minutes depending on how long you kept the oven door open putting your pitas in.<br /><br />Once cooled place in freezer bags to keep from drying out. You can easily freeze and thaw these if you aren't able to use them up in a few days.<br /><br /><br /><br /><br />Whole Wheat Perfect Pocket Pitas<br /><br />Ingredients:<br /><br />1 1/3 cups warm water<br /><br />3 Tbsp. oil (I like olive oil )<br /><br />1 1/2 Tbsp. Sugar<br /><br />1 tsp. Salt<br /><br />cups flour<br /><br />1 1/2 cups of whole wheat Flour (greater proportion of whole wheat won't work as well)<br /><br />2 tsp. yeast<br /><br />Place ingredients in your bread maker.Select the Dough only cycle on your bread maker, when beeped remove dough from bread maker and "Punch" it down and make 10 balls, flatten with a rolling pin.<br /><br />Allow to rest for about 20 minutes covered. <br /><br />Place on Middle rack or stone.<br /><br />Bake at 500 degrees for 8 to 10 minutes, pay attention as these also burn easily. Brush with a butter and milk mix while hot for a soft pita bread. <br /><br />These also freeze nicely, so can be made ahead and taken out one or two at a time as needed.<br /><br />To add nutrition, increase liquid by a few tablespoons and/or ad an egg and 1/2 cup dry milk powder.The Grey Ladyhttps://www.blogger.com/profile/17269288653617838313noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-81550727225492630152010-11-14T09:38:13.959-06:002010-11-14T09:38:13.959-06:00I always thought there must be some "secret m...I always thought there must be some "secret mojo required to make good pitas. Not so. Easy peasy. I use a bread maker to do the bull work but you don't have to. Here are two of my favorite recipes: <br /><br />Grey's Perfect Pocket Pita<br /><br /><br />Ingredients:<br /><br />1 1/8 cup WARM water<br /><br />1 tsp salt<br /><br />1 tbs oil<br /><br />1 1/2 tsp sugar<br /><br />3 cups of flour<br /><br />1 1/2 tsp yeast<br /><br /><br /><br />Into the bread maker it goes, and select the dough only cycle. When you get beeped,<br /><br />Roll/pull the dough into a 12 inch rope. <br /><br />Cut into 8 equal sections. ( or if your good make 8 same sized balls of dough)<br /><br />Roll each section into balls and then use a roller to lay them out as flat as you can. Each should make a disk/circle of dough 7-8 inches in diameter. <br />This step is important . It you don't get them flat enough you ended up with no pockets at all.)<br /><br />Cover and let raise or rest for 1/2 hour. Pre-heat oven to 500o F.<br /><br />Lay the disks on the oven's center rack. Yes you can place them directly on the rack or use a bakers stone After 5 minutes, keep an eye on them. in 5-7 minutes they'll puff up like little footballs. Continue watching as they can burn easily. Full cooking time is anywhere from 7 to 10 minutes depending on how long you kept the oven door open putting your pitas in.<br /><br />Once cooled place in freezer bags to keep from drying out. You can easily freeze and thaw these if you aren't able to use them up in a few days.<br /><br /><br /><br /><br />Whole Wheat Perfect Pocket Pitas<br /><br />Ingredients:<br /><br />1 1/3 cups warm water<br /><br />3 Tbsp. oil (I like olive oil )<br /><br />1 1/2 Tbsp. Sugar<br /><br />1 tsp. Salt<br /><br />cups flour<br /><br />1 1/2 cups of whole wheat Flour (greater proportion of whole wheat won't work as well)<br /><br />2 tsp. yeast<br /><br />Place ingredients in your bread maker.Select the Dough only cycle on your bread maker, when beeped remove dough from bread maker and "Punch" it down and make 10 balls, flatten with a rolling pin.<br /><br />Allow to rest for about 20 minutes covered. <br /><br />Place on Middle rack or stone.<br /><br />Bake at 500 degrees for 8 to 10 minutes, pay attention as these also burn easily. Brush with a butter and milk mix while hot for a soft pita bread. <br /><br />These also freeze nicely, so can be made ahead and taken out one or two at a time as needed.<br /><br />To add nutrition, increase liquid by a few tablespoons and/or ad an egg and 1/2 cup dry milk powder.The Grey Ladyhttps://www.blogger.com/profile/17269288653617838313noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-43627952466149065202010-10-05T17:33:06.032-05:002010-10-05T17:33:06.032-05:00Mo- I do think Autumn is my favorite season. Even...Mo- I do think Autumn is my favorite season. Even though it is sad to see things die, it means a clean slate for next year. That, and I LOVE crunching in leaves!<br />Melissa- I ordered my kiwi from Gurney's. I did order both a male and female and, if they ever arrive, they will go by the pergola we built over our new deck.<br />I'll probably save a few green tomatoes but honestly, there aren't that many left out there. I'll try to remember to post about pumpkin soup. I don't usually use a recipe for soups. I'm notorious for throwing in whatever is on hand so it changes from time to time.<br />JudyJudy Thttps://www.blogger.com/profile/01121300109427407095noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-37866360787990286392010-10-05T14:31:17.853-05:002010-10-05T14:31:17.853-05:00Thank for the awesome update. I am wondering wher...Thank for the awesome update. I am wondering where you ordered you kiwi from? Did you order both male and female. I am wanting to do two arbors , one male, one female. Also , please share you recipe for pumpkin soup. Tis the season for all.. Sounds so intriguing I would love to try it. Pick all your green tomatoes they will ripen off the vine , so you don't loose them to frost. We live in the way south so we are is gardening full swing. Have a great week!<br />MelissaKids and Canning Jarshttps://www.blogger.com/profile/04794388845414644018noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-33754150356655442072010-10-04T22:08:18.332-05:002010-10-04T22:08:18.332-05:00Beautiful pumpkins! I am so envious of your frost ...Beautiful pumpkins! I am so envious of your frost and coolness. I so crave living somewhere that does that this time of year.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-18772932803295075272010-10-04T21:38:20.330-05:002010-10-04T21:38:20.330-05:00Erin- yeah, they went out with style! Don't w...Erin- yeah, they went out with style! Don't worry about the girl- we'll have ice cream, yogurt and all her favorites. But a Frosty does sound good.<br />Debbie- The frost is a few weeks ahead of schedule here. But now it's warming back up to more normal temps. I just keep having to remind myself that it is October- it's supposed to get colder.<br />JudyJudy Thttps://www.blogger.com/profile/01121300109427407095noreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-482622047573834582010-10-04T21:32:04.671-05:002010-10-04T21:32:04.671-05:00I am shocked at the frost! Is that earlier than us...I am shocked at the frost! Is that earlier than usual for you? Lowest here is in the 40's so far....debbieAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-1412316033303635508.post-80074760188956151192010-10-04T18:59:34.565-05:002010-10-04T18:59:34.565-05:00When squash family vines give up, they do it with ...When squash family vines give up, they do it with a bang don't they?! Never underestimate the power of a Wendy's Frosty - I lived on them after I got all my wisdom teeth pulled!Erinhttps://www.blogger.com/profile/06916896512933101955noreply@blogger.com