This recipe came from allrecipes.com but I did it a little different. I used left over chicken from a rotisserie style chicken we had for dinner a few nights ago. The recipe from allrecipes asked for sliced carrots, I didn't feel like slicing, so I used frozen peas and carrots. The only difference is the sliced carrots are a little firmer.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
The ingredients are: Flour, Yeast, Milk, Butter/Shortening, Sugar, Salt, & Coconut Milk
First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk;sugar; shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatlystiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture toyour rolls and make it easier to handle (I didn't do this). Shape in a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture.
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the ovenfor 20 minutes or until bread tests done.
And here they are! Don't they look delicious? Well, they are. You can't really see the coconut cream on the bottom, but believe me, it's there. So, now you have the recipe. Now go make them! Enjoy.
1 package yeast
2 1/4 cups milk
2 tablespoons milk
1 tablespoon sugar
1 tablespoon shortening, margarine, or butter
1 teaspoon salt
First mix 2 1/2 cups of flour and yeast. In a saucepan heat and stir milk, sugar, shortening, margarine, or butter; and salt til warm and the shortening/butter almost melts. Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Using a spoon, stir in as much remaining flour as you can to make a moderatly stiff dough that is smooth and easy to pull - 6-8 minutes. Put some Crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle (I didn't do this). Shape the dough into a ball and put in a greased bowl. Turn it on both sides to grease the whole ball of dough. Cover and let rise until doubled about 1 hour. Punch dough down.
Roll 18 balls and cover for 10 minutes while you make the following milk mixture. (I rolled the dough into balls and then let them rise in the coconut mixture. I let them rise longer than 10 minutes, maybe 20 minutes.)
Mix 2 cans of coconut milk with 1 cup of sugar. (Add more sugar if you like it sweeter.) In 2 13x9x2 pans, pour in half of the milkmixture in each pan, put in 9 bread rolls on top (or you can make the rolls smaller to make more rolls). Bake at 375 degrees in the oven for 20 minutes or until bread tests done.
Yoplait Yogurt $.50 (1 free when you buy 6)
Albertsons shredded cheese 6-8 oz $1.69
Pepperidge Farm Goldfish $1
GM Halloween cereal $1.99 (-$1/2 & -$1/2 at grocerysmarts GroupA)
Fritos, Cheetohs, Rold Gold pretzels $2
Russet potatoes 5lb $.99
Albertsons beef round rump roast or beef chuck cross rib roast, boneless $1.99
Hamburger Helper $1 (-75/3 at grocerysmarts)
Keebler Chips Deluxe cookies $1.99
Swiss Miss hot Chocolate $1
DiGiorno Pizza (-1.50/2 at grocerysmarts)
Red Baron singles $3.49 (-$.75/1 or $-1/1)
Mix N Match Sale
Colgate 360 (-$1)
Birds Eye steamfresh or C&w veggies (-.35 or -.50)
C&H Sugar 5lb. (-.35)
Log Cabin Syrup (-.50 see pinchingpennies)
Hormel pepperoni (-.55 see pinchingpennies)
Cloroz wipes (-buy 2 get 1 free see pinching pennies)
Colgate toothpaste (-1)
Palmolive (.75 + mail in rebate)=FREE
Emerald peanuts (-1.50/2)
Playtex gloves (-1)
Popsecret popcorn (-1/2 see pinchingpennies)
Ronzoni pasta (-1/2 see pinchingpennies)
There are more online coupons. Go to pinchingyourpennies.com and look at the albertsons preview for a list of the items on sale and coupons.
Most items included in the sale are a very good price. Check grocerysmarts.com Group C for online coupons to save even more.
You may want to ask if you need to purchase each group of $10 separately for the sale or if you can purchase $20 or $30 and get $3 off for each $10.
Here is a partial list of the Maceys sales. I have to wait until tomorrow to see the full ad.
WF ice cream $1.88
Barilla pasta $.78
Totinos Pizza Crust $.88 (-$1/5)
Kelloggs cereal $1.28 each when buy 4
I have to admit that I love my new book even better than my older one. It is smaller and not so big and bulky and it is more attractive. I like that I can close it with the loop. And I love the clip on the front cover. Its perfect for holding coupons or grocery lists.
The books measure 9"x9". They are made of chipboard scrapbooking pages covered with patterned paper. They are held together with metal rings.
My book closes with a loop of stretchy ribbon stretched around a button. Sheena's book has a ribbon instead of the stretchy ribbon.You can still use baseball card page protectors but need to cut the top row off so that you have 2 rows of 3 pockets per page.
The original recipe which makes about 24 servings.
This recipe came from Taste of Home June/July 2005.
5 medium tart apples, peeled and sliced
1 1/4 cups sugar, divided
1 3/4 tsp cinnamon, divided
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
1 cup water
In a bowl, combine the apples, 1/4 cup sugar and 1 tsp cinnamon. Transfer to a greased 8-in square baking dish. In a small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400 for 40-45 minutes or until apples are tender. Serve warm with vanilla ice cream, because you cant have apple crisp without vanilla ice cream. :)
I also have another recipe that I have made several times over the past few years. It also came from Taste of Home or one of my other magazines. And you must serve this with vanilla ice cream as well. :)
Apple Dumpling Bake2 tubes (8 oz each) refrigerated crescent rolls
2 medium Granny Smith apples, peeled and cored
1 cup sugar
1/3 cup butter, melted
3/4 cup sprite
Unroll crescent rolls & separate dough into 16 triangles. Cut each apple into 8 wedges. Wrap a crescent dough triangle around each apple wedge. Place in a greased 13x9 baking dish.
In a bowl, combine sugar and butter; sprinkle over rolls. Slowly pour the soda around the rolls (do not stir). Sprinkle with cinnamon. Bake uncovered at 350 for 35-40 mins or until golden brown. Serve warm with ice cream.