MmM..my Cookin..

White bread from scratch..

Who doesn’t love fresh home baked bread? No preservatives, additives, or artificial things being added. Only what you add to it besides basic ingredients: flour, salt, yeast, water, little sugar, and some oil.

Nothing beats the smell of fresh baked bread, creeping it’s way upstairs or out the front door to your neighbors. It’s amazing, and you’ll want to bake more. The aroma is soo inviting realtors bake a loaf before an open house!

This recipe is so basic, you can add whatever flavors you want. From cinnamon raisin to rye. Possibilities are endless!

Yeast

Make sure to read what kind you have.

This makes 2 loaves or a dozen of rolls.

2 packages of active dry yeast (4  1/2  tsp.)

3 tbsp. Sugar

1 tbsp. Salt

2  cups water

1/2 cup milk

3 tbsp. Oil

6 cups flour, with 1 cups reserved

cover in heated room

In a glass measuring cup add milk and water and microwave until about 110*F. Dissolve sugar and salt into warm liquid, add oil and yeast. Stir slightly and leave sit for 10 mins. or until doubled the size and frothy. In a large bowl put 5 cups of flour and make a well in the middle. Pour liquid into the middle of flour well. Use a rubber spatula to scrape the measuring cup clean. Using a fork start to mix the dough until all the flour is mixed in. Use 1/4 cup of reserved flour to flour your work surface, top of dough once flipped onto your work surface and your hand. Use your palms of your hands to push the dough, grab the dough and fold over using your palms again to push, continue to knead your dough adding flour as needed where sticky. Once the dough is like elastic and no longer sticking bad to your hands, use non stick spray and spray the bowl you originally mixed the dough in. Put dough back into bowl, and flip to grease the top of the dough. Let proof for an hour in a warm, non drafty place covered with a damp towel.

Spray your pans..

Get your our pans ready with non stick spray. In an hour, the dough will double in size. Punch the dough down and give a slight knead to release any built up air. Shape into desired size and let proof again for about 20 mins, or desired size is reached. Bake in a 325*F oven, rotating in about a half hour. The bread will rise more when baking, when the bread is golden brown, flip over and knock the bottom. It should be hallow when done.  Remove right away from pan to let cool.

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Click here for crust like that!

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Life blogs, MmM..my Cookin..

Depression cake..

This cake was created by our grandmothers and great grandmothers when times of war were wreaking havoc on our world. In some countries the Great Depression started in the late 1920s and lasted till the late 1930s. During this time food like dairy were scarce. Women had to come up with ways to feed their families off of $5 a week.

This cake is called many things. Wacky cake, depression cake, grandma’s cake, boiled cake, boiled raisin cake, the list goes on and on. I will refer to it as depression cake, being this is where it originated from. This cake is safe for anyone with dairy allergies, because it has NO dairy! Wait, what?!? Yes that’s right, no eggs, milk or butter! It will still be very moist and filling!

Because I wasn’t sure if our kids would enjoy the cake I made a half batch, but this recipe will be a full batch. My mother remembers eating this cake when she was a child. You can use pretty much any dried fruit you want, but the normal is raisins. This is a spiced cake. Soo I told my youngest, it’s like pumpkin bread without the pumpkin lol.

This cake is most enjoyed with a cup of coffee, milk, a dusting of powdered sugar, or just plain.

2 cups water

2 cups raisins

1 cup brown sugar, packed

1/3 cup oil

2 tsp. Cinnamon

1/2 tsp. Cloves

1/2 tsp. Nutmeg

2 tsp. Water, separate

1 tsp. Baking soda

1 tsp. Salt

2 cups all purpose flour

1 tsp. Baking powder

Powdered sugar, optional

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In a medium saucepan over med-high heat combine sugar, water, raisins, oil, and spices. Bring to a boil and continually stir for 3 mins. Remove from heat and let cool down 20 mins or so. You should be able to put your fingers it it before using it. In a small dish add 2 tsp. Warm water and dissolve salt and baking soda. In a medium bowl mix flour and baking powder. After raisins cool down, add your salt/soda mixture into the raisins. The batter may bubble a little. Next add wet mixture into dry and mix and stir until raisins are equally distributed. You may either grease a 9×9 pan or line with foil and leave an overhang on all sides. Pour batter into prepared pan and bake at 325* F for about 1 hour, or until a toothpick inserted in the middle comes out clean. After it’s done baking let rest for 5-10 mins and either flip upside down or use foil handles to remove and further cooling.

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I left mine sit too long after I flipped it and it has lines, but that does nothing to the flavor and the lines are not normal lol.

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MmM..my Cookin..

Platano fried chicken cutlets..

Platano? Plantain. A cooking banana, you can eat many different ways. In a lasagna type dish, as a side fried with salt, a side nicely sweetened. When their nice and bright green they make great chips! Or tostones, twice fried chips. Or maduro, when they turn darker in color almost going black, they are soo sweet!


Down the international isle you can find a green bag of Goya plantain chips. Already fried, seasoned, and ready to go! Soo I’m going to cheat and use them, just adding more season the way we like!
Yields: 10 cutlets

2 breast cut thinly into 10 cutlets

Garlic & onion powder

Salt & pepper

Oregano

Adobo with pepper

1 egg

Frying pan with about 1″ of oil

2 bags of Goya plantain chips crushed relatively well

You will need 3 shallow containers that will easily fit the cutlets. In one dish put about a cup of flour seasoned with onion powder, adobo, and some garlic powder. In the next dish softly scramble 1 egg with milk and salt & pepper. Last dish mix crushed chips with oregano and more garlic powder.

After you cut your breast into cutlets, wash the chicken with some white vinegar and water. I like to get two plates ready, one lined with napkins for cooked chicken and one for the battered raw chicken. Take your chicken and drench in it flour, followed by the egg, last dipped heavily in the crushed chips. I batter all the chicken ahead of time while the oil is getting hot. Also after each batch of chicken I slightly raise the heat, it does cool down significantly. I use a medium then a medium high heat towards the end.


Depending on how thick you cut your cutlets depends on how long their in. Usually about 3-4 mins on each side for thinly cut pieces. A golden brown color will also work. Or take the chicken out with thongs and slightly pierce with the tong to see if the inside is cooked.


I served our chicken with white rice, pink beans and corn! Be ready, because this will be everyone’s favorites! 🍗😋

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Beans, beans the magical fruit the more you eat the more you, better not!

Sorry havin boys I couldn’t help myself, just not at the dinner table! We love our beans, we always have beans with our rice..it’s just the best way to go!

Black Beans

Frijoles negros

Serves 4 as a side

  • 1 can of black beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 can of water
  • 1 tsp vegetable oil
  • salt and pepper

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add in beans, and all seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.

Pink Beans

Habichuelas Rosadas

Serves 4 as a side

  • 1 can of pink beans with every drop of juice in the can
  • 1/2 pkt. Sazón 
  • 1 circle adobo
  • 1/2 bay leaf
  • 1/2 tsp. denver mix
  • 1/2 tsp. recaito
  • 1/4 tsp. garlic
  • 1 tsp vegetable oil
  • salt and pepper
  • 1/3 can of tomato sauce (I use Goya’s seasoned tomato sauce)
  • 1 small potato (smaller than fist) peeled and diced into 1/4″ pieces, then rinsed
  • 1 can of water

In a medium saucepan add oil, denver mix, garlic, and recaito on med heat gently saute the veggies. Add Sazón and tomato sauce then stir, add in potato, and stir. Add in beans, and the rest of the seasonings raise heat to med high. Use the water to rinse the can to ensure you got every drop of juice into the saucepan. Bring to a slight boil, then reduce the heat to right under med and simmer for about 20 mins.or until the potatoes are soft.

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Main veggies..

We don’t eat a variety of vegetables, I no..it’s horrible..we don’t eat healthy, we’re tryin tho! But until then, here are the main veggies we eat and how I ‘cook’ them.

Canned Corn

  • 1 can of corn drained almost empty, leave a little juice
  • salt and pepper to taste
  • 2 tsp.butter

Serves 4 as a side

Add corn into a microwavable bowl, add butter and salt and pepper on top, mic. for about 2-3 mins, dependin on the power of your microwave.

Canned Green Beans

  • 1 can of french style green beans drained almost empty, leave a little juice
  • salt and pepper
  • 2 tsp. butter
  • add-ins: some ham, onions, season all, etc.

Serves 4 as a side

Add green beans into a microwavable bowl, add butter and salt and pepper, and season all mic. for 2-3 mins. dependin on the power of your microwave. If you want to add meat or onions you would drain the juice into a small saucepan add meat, onions, butter, and seasons. Simmer until you reach desired tenderness of onions add green beans, heat until warm.

Peas

We don’t eat them often, but when we do it’s just a simple recipe..I don’t try new things because we don’t have them as often.

  • 1 can of peas drained almost empty, leave a little juice
  • salt and pepper
  • 2 tsp. butter

Serves 4 as a side

Add peas into a microwavable bowl, add butter and salt and pepper on top, mic. for 2-3 mins. dependin on the power of your microwave.

Broccoli

Serves 4 as a side

  • 1 head of broccoli, cut to bite sizes or 1/2 bag frozen broccoli peices
  • 1/2 c. water
  • 1 tsp. butter
  • salt and pepper
  • 1/2 c. cheese sauce

Add broccoli and water into a medium sauce pan with butter and salt and pepper cover with a lid and steam on med to med high heat for about 5-10 mins. dependin on your desired tenderness, Drain extra water and add cheese.

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Yellow rice..

Again, I am not talkin about minute rice! This is my version of Puerto Rican arroz amarillo.

Yellow Rice

  • 6 c. water
  • 3 c. medium grain rice
  • 4 tbsp. vegetable oil
  • 1 1/2 packet Sazón
  • 2 tsp. recaito
  • 2 bay leaves
  • 3-4 circles of adobo
  • dash of pepper
  • add-ins: ham, denver mix, gandules (little green peas), bacon pieces, beans, etc.

Serves 6

In a large pot add water and all seasonin. If you are using add-ins you would want to saute the meat or veggies first with the oil called for, you can add the beans in with the seasons. Let the water come to a boil over med high heat. Before the water is boilin you would want to taste the seasoned water to make sure it is to your liking. Once the water is boilin add the oil and stir to break up the oil. Slowly add the rice while stirrin. It is very important that you stir the rice very thorough or you will have tie dyed rice lol tho it will taste good, it’s not the look were goin for. Bring the water and rice back to a boil, stir one more time just to make sure there isn’t any clumpin of rice. Cover the pot and lower the heat to low on a larger burner and med low on a small burner. If you lid doesn’t fit tightly, cover the pot with a layer of aluminum foil before you put the lid on. DO NOT touch the lid for at least 45 mins! When that time has passed, turn off the heat and use a fork to fluff the rice, cover and let sit another 5-10 mins. Enjoy!

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White rice..

No, I am not talkin about minute rice, this is medium grain regular rice that requires time and proper measurin for the right end product!

White rice

  • 3 c. medium grain rice
  • 6 c. water
  • 4 tbsp. salt
  • 4 tbsp. vegetable oil

Serves 6

In a large pot add water and salt then bring to a boil at med high heat, stir until salt dissolves. Taste the water to see if it is salty enough for you, or if you think it will be too much don’t add all of the salt. Once the water is at a good boil add oil, stir to break up oil. Slowly add rice while stirrin. Once all rice is added, stir very well to reassure there is no large clumps of rice remainin. Bring back to boilin point, when you have a good boil goin give it one more stir, reduce heat to low on a large burner and med low on a small burner, cover and DO NOT touch for at least 45 mins! If your lid is not sealed tightly simply put a layer of aluminum foil between the pot and lid, squish the lid on tight. After 45 mins turn off the burner and remove the lid use a fork to fluff the rice then replace the lid and let sit another 5 -10 mins. Enjoy!

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