Impress your family tonight with Clean Eating’s non-conventional chili topped with corn bread! This simple one-skillet dish uses both lean beef and black beans for a nourishing protein punch. Clean Eating is not a diet; it’s a lifestyle approach to food. Our magazine features delicious, healthy recipes and weight loss meal plans that highlight real foods and natural […]
Category Archives: Breads
4 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 1/3 cups warm water
½ cup melted shortening or lard
- In mixing bowl or mixer with dough hook, combine the flour, salt, and baking powder; thoroughly blend.
- Fold in shortening.
- Slowly add the water and continue blending to form a large dough ball. Knead for approximately 15 minutes, either by hand or in the mixer.
- Place the dough in a plastic bag and rest for 20 minutes.
- Remove from bag and divide dough into 3 even pieces.
- Form six 2-inch balls from each of the pieces. Roll each ball lightly in flour and flatten first by hand and then with a rolling pin into a thin round pancake, about 8 inches round.
- Heat your cooking surface (skillet or griddle top) to between 350 and 400 degrees. Place the raw tortilla on the griddle and cook until it begins to bubble up. Flip over and let cook until light brown.
- Flip one more time and cook for three to five more seconds.
- It is important to only make two turns when cooking the tortilla.
- Use in any Mexican dish.
3 c. flour
1 t. baking soda
1 t. salt
1 T. cinnamon
2 c. sugar
4 eggs, beaten
2 c. frozen strawberries, thawed
1 1/2 c. cooking oil
1 1/4 c. pecans
- Sift the dry ingredients together.
- Combine the eggs, strawberries, and oil and add to the dry ingredients. Mix well.
- Add pecans.
- Bake about 1 hour at 325 degrees.
Makes 4 small or 2 large loaves.
1¾ cup cornmeal
1¾ cup flour
3 teaspoons baking powder
1 teaspoon salt
¼ cup minced onion
1 egg, slightly beaten
1 cup buttermilk
- Mix all ingredients, then fry in hot oil.
For a little added kick, add a bit of minced jalapeno.
1 1/2 c. water
1/2 c. honey
1/3 c. butter or margarine
5 1/2 – 6 1/2 c. flour
1 c. quick cooking oats
2 t. salt
2 pkgs. yeast
- Combine water, honey, and butter in small saucepan. Heat over very low heat until liquids are very warm (120 to 130 degrees).
- Place 5 cups flour, oats, salt, and yeast in bowl. Mix about 30 seconds. Gradually add warm liquids to flour mixture. Add eggs and mix well.
- Add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead for five minutes longer.
- Place in greased bowl, turning to grease top. Cover; let rise until doubled in bulk, about an hour.
- Punch dough down and divide into prepared pans. Cover; let rise second time until doubled, about an hour.
- Combine 1 tablespoon honey and 1 tablespoon margarine. Heat until margarine melts. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 for 30-40 minutes.
2-8 cups flour
1 teaspoons salt
1 cup sugar
2 cups shortening
6 cups water
5 cups milk
7 tablespoons yeast
- Mix together flour, salt, sugar. Cut in shortening with a pastry blender or fork.
- Heat together water and milk: add yeast and stir until well dissolved.
- Combine dry ingredients with yeast mixture; knead well in mixer. Let rise and then use for either rolls or Texas toast.
1/2 c. butter
1 c. sugar
2 c. flour
1 t. baking soda
1/4 c. pecans
- Combine all ingredients. Pour into loaf pan and bake at 350 degrees for 1 hour.