This is the big day! All 4 of us will be sharing one big linky event. Share your Cooking for a Crowd recipe on one of our blogs and the link will show up on all 4 blogs: The Common Room, Smockity Frocks, Raising Olives, and here on Life in a Shoe.
First things first. In my last 4 Moms post, I promised you recipes for some of our cooked-from-scratch foods. Here are the 3 most-requested. Let me know if I missed one that you wanted.
I’ve cut down the sugar in this recipe so we can occasionally eat it for breakfast. Last week, this and 2 loaves of fresh whole wheat bread served as an emergency dinner when regular dinner prep hit an unexpected bump.
Serves a dozen 1950’s housewives or 6 Coghlans. We double this.
- 1/2 cup flour or 1/4 cup cornstarch (Cornstarch will give you a smoother pudding but I prefer flour because we’re often out of cornstarch. That does make it a little hard to use cornstarch, you know?)
- 1/2 – 3/4 cup sugar
- 4 1/2 cups milk
- 6 beaten egg yolks (add extra for richness, or if your chickens got ahead of you)
- 2 Tbs. butter
- 2 tsp. vanilla
Combine flour and sugar in a large saucepan. Stir in milk. Cook, stirring constantly, over medium heat until thickened. Remove from heat. Stir 1-2 cups of hot milk mixture gradually into egg yolks, then stir egg yolk mixture back into saucepan with remaining milk mixture.
Cook and stir over medium heat until mixture returns to a gentle boil. Cook and stir for 2 minutes. Cool slightly and add butter and vanilla. Serve warm or chilled. (Lay plastic wrap on surface to prevent a skin from forming as it cools.)
Whole Wheat Bread
Makes 3 soft light loaves that even whole-wheat-haters will love. We use a 6 qt. Kitchenaid stand mixer to make this effortless.
- 4 cups warm water
- 3 Tbs. yeast
- 1 Tbs. salt
- 1/2 cup honey
- 1/2 cup oil
- whole wheat flour (we grind 9 cups of hard white wheat berries)
Combine all ingredients except flour in large mixing bowl. Let sit 10-20 minutes, until yeast foams and looks alive. Use dough hook to add flour 1 cup at a time until mixture cleans sides of bowl.
Continue mixing with dough hook for 5 more minutes. Dough may begin to look sticky again, but do not add more flour.
Cover and let rise 20-60 minutes in mixing bowl, until you look at it from across the room and panic because you totally forgot you were making bread. Punch down dough and let it rest for another 10 minutes to make it easier to handle. You’ll probably forget again, but that’s ok. Your loaves will just rise a little faster.
On a lightly oiled countertop, divide dough into 3 equal portions. Flatten each into a rectangle and roll up into a loaf shape. Pinch to seal ends and place in an oiled loaf pan.
Let rise until double, about 30 minutes. Try not to forget this time. Maybe you’d better set a timer.
Bake 25 minutes at 350 degrees. Cool 10 minutes in pans, then 10 minutes on rack. Wrap while still warm to keep moist, if there’s any left.
Red Enchilada Sauce
I had Deanna measure the ingredients the last time she made this, but it’s the first time we’ve ever measured them. Feel free to freestyle it, and definitely tweak the seasonings to please your family’s palate. Don’t be scared. It’s really just a basic white sauce with a mexican twist.
Makes enough sauce for a 9×13 pan of enchiladas. We double this.
- 2 cloves garlic, minced
- 1/2 onion, diced
- 1/4 cup butter
- 1/3 cup flour
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1-2 tsp. chili powder
- 2 1/2 cups milk
- 1 sm. can tomato paste (6 oz?)
Saute garlic and onion in butter until onion is soft. Stir in flour and seasonings to make a thick paste. Whisk in milk and cook a couple of minutes until smooth and thickened. Add tomato paste and stir until smooth. Simmer a bit to blend flavors, stirring occasionally. Use under, inside and on top of your enchiladas, with plenty of cheese.
And now the best part: We’ve been counting down to the recipe swap, and here it is! Link up, ladies!
Please be sure you link to an individual post on your blog (not the homepage) and your page needs to link back to one this week’s 4 Moms posts.
- March 18 - Live-blog day, in which all 4 of us live-blog a real day in our home. Find out what we really do all day. It’s our own reality show, just for you. Who needs TV?
- March 25 – Outings with only little ones. Mom’s rules of order, and how notto become the poster family for birth control.
- April 1 - A baker’s dozen for managing the food budget: budgeting in the kitchen to feed a crowd.
- April 8 – Menu planning, how we plan (or don’t plan) to feed our hungry crewmates.
- April 15 – Cooking from Scratch. What we make from scratch and what we would like to make from scratch.