Aurora Cannery Tasting Table Recipes!Oops! After we told everyone that the recipes were on the disk at the fair, I was told that the recipes were accidentally not included. The Refried Bean Fudge already has it's own posting, so check that for the recipe. The rest are here as comments! Yay!posted by Queen K | 7:23 PM
8 Comments:
BBQ Pork Chunks
3 cans cannery pork chunks
1 bottle BBQ sauce
1/4 onion, cut into wedges
Drain most (not all) of the liquid from the pork chunks. Combine with the sauce and onion in a slow cooker and cook on low 6-8 hours. Serve over rice. Can also be made on the stove for faster preparation.
Preparation Fair Bread
Thanks Candy!
4 cups warm water
1 Tbsp. salt
1/3 cup oil
1 cup honey
1 Tbsp. dough enhancer*
1 Tbsp. yeast
1/2 cup gluten flour**
1 cup quick oats
Grind 8 cups wheat kernels to make 10-14 cups flour (Candy used 6 cups white 2 cups red for the fair)
In a mixer bowl with a dough hook, place warm water, salt, oil, honey, dough enhancer, yeast, gluten flour. Turn on mixer and slowly add flour 1 cup at a time. Continue to knead until dough clears off the side of the bowl- about 8-12 minutes depending on the mixer. Oil countertop and turn out dough onto oiled surface. Divide into 4 parts, roll and put into greased bread pans. Cover and let rise until doubled in size- about 30-60 minutes depending on room temperature. Bake at 325 degrees for 32-35 minutes. Remove bread from pan immediately and cool on rack. When cool, store in plastic bags and freeze any loaves that will not be used within a few days.
*Dough enhancer keeps dough from crumbling. To purchase, try www.luvtocook.com
**Gluten flour gives bread a chewy texture and is available at most supermarkets.
Whole Wheat Pizza Dough
This was easy!
1 Tbsp. honey
1 package dry yeast (2 1/4 tsp.)
1 cup warm water
2 cups whole wheat flour, divided
1 cup all purpose flour
1/4 tsp. salt
1 tsp. olive oil
cooking spray
cornmeal
Dissolve honey and yeast in warm water in a large bowl; let stand for 5 minutes. Add 1 3/4 cups whole wheat flour, all purpose flour, oil, and salt to form a soft dough. Turn out dough onto a floured surface. Knead until smooth and elastic- about 5 minutes, adding enough of remaining whole wheat flour, 1 Tbsp. at a time, to prevent dough from sticking to hands. Dough should be tacky. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover dough, and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. Press 2 fingers in dough and if holes remain, dough has risen enough. Punch down dough; cover and let rest 5 minutes. Roll out dough onto large rectangle, or divide and make 2- 12 inch circles. Preheat oven to 450. Place dough in greased pan sprinkled with cornmeal. Crimp edges to form a rim. Top with cannery spaghetti sauce, cheese and other toppings. Bake for 8-12 minutes or until cheese starts to turn golden.
Chewy Granola
In a large mixing bowl, mix well to a smooth paste:
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 cup honey
1/4 cup softened butter
1/4 cup oil
2 tsp. vanilla
Add:
3/4 cup whole wheat flour
1 1/2 cup quick oats
2 cups regular oats
1 1/2 cup wheat flakes or crisp rice cereal
1/2 cup chocolate chips, m&ms or dried fruits like the cannery dehydrated apples
Work the mixture with your fingers until it clumps together. Using your fingers, press into a 9x13 pan sprayed with cooking spray. Bake at 350 for 15-20 minutes until edges turn golden. Cool. Cut into bars. Wrap up individually in plastic wrap to keep fresher longer.
Vanilla Pudding Chocolate Chip Cookies
2 1/4 cup whole wheat flour
1 tsp. baking soda
1 cup margarine
1/4 cup sugar
1/2 cup dry cannery vanilla pudding, or 1 small package store-bought vanilla pudding
1 tsp. vanilla
3/4 cup brown sugar
2 eggs
1 bag chocolate chips
Mix flour and soda, set aside. Combine butter, sugars, vanilla and pudding. Mix until smooth and creamy, add eggs. Add flour and soda gradually. Fold in chocolate chips. Drop onto greased cookie sheet, bake at 375 for 6-9 minutes.
Popped Wheat
Spray a frying pan with non-stick cooking spray. Place wheat in pan and cook over medium heat, shaking the pan so the wheat cooks evenly. Once "popped", toss with seasoned salt or cinnamon and sugar.
I've never heard of popping wheat. I will have to give it a try.
I was told by the fabulous Candy that white wheat bakes up softer and lighter than the red wheat. I used the red wheat in the Vanilla Pudding cookies for the cannery booth, and they had a bit of a chewy texture to them. I am going to try the white wheat and see if there is a big difference.
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