Thursday, May 31, 2012

Crockpot Chicken Tacos

Crockpot Chicken Tacos
Recipe from Tasty Kitchen

Serves: ~12 people

1 envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa (I switch between brands, but Newman's Own is my favorite)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Recipe found HERE

Wednesday, May 30, 2012

Monster Cookie Bars

  • 9 full graham crackers
  • 4 tbsp. butter
  • 1 can sweetened condensed milk
  • approximately 3/4 c. oats
  • approximately 3/4 c. M&Ms
  • approximately 3/4 c. chocolate chips
  1. In a zip top bag, crush the graham crackers using a rolling pin.
  2. Once crushed, add the 4 tbsp. butter to the bag.
  3. Place in the microwave and heat up for about 30 seconds.
  4. Remove from microwave, let out the air and make sure the bag is sealed (maybe let it cool for a second or two!), and "mush" the butter and graham crackers together until fully incorporated.
  5. Press the graham cracker crumbs into a well-greased and parchment lined 9x13 baking dish.
  6. Evenly pour the sweetened condensed milk over the graham cracker layer.
  7. Sprinkle the oats, M&Ms, and chocolate chips evenly over the sweetened condensed milk and gently press in a little.
  8. Bake at 350º for 30 minutes or until browned and pulling away from the edges.
  9. Let cool and serve.
Recipe found HERE

Tuesday, May 29, 2012

Peanut Butter Cheesecake with Brownie Crust

Brownie Base (adapted from King Arthur Flour)

12 tablespoons (6 ounces) unsalted butter  
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
3 large eggs
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup (3 ounces) Unbleached All-Purpose Flour
1/8 teaspoon salt

Preheat the oven to 350°F. Grease and flour (or spray with baking spray) a 9 x 9 square or 10" round springform pan.

Melt the butter and stir in the cocoa powder. Cover, and set aside to cool.

Using an electric mixer, beat the eggs for 3 minutes (longer if you're using a hand mixer), then gradually add the sugar, beating 2 to 3 minutes more. Stir in the butter/chocolate mixture. Gently fold in the flour and salt, just until combined.

Pour the batter into the prepared pan. Bake for 18 to 20 minutes, until a toothpick comes out clean or with just a few crumbs. Cool completely.

Peanut Butter Cheesecake 

2 pounds (32 ounces) cream cheese
1 cup peanut butter (not the natural kind that you have to stir)
1 1/3 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
4 eggs
1/3 cup sour cream
1 cup heavy cream 

Be sure to have all ingredients at room temperature, especially the eggs and cream cheese. This will help keep cracks from forming in the top of the cheesecake.

Preheat the oven to 325°F (if you're doing the cheesecake the next day; otherwise just reduce the oven temperature). Put a kettle of water on to boil for the water bath. Wrap springform pan in 3-4 layers of aluminum foil to prevent (or lessen at least!) leakage.

In a stand mixer with the paddle attachment, beat the cream cheese at medium speed for about 4 minutes, until soft and creamy. Add the peanut butter and beat for another 2-3 minutes.  Add the sugar and beat for another 4 minutes. Beat in the salt and vanilla.  Add the eggs, one at a time, beating well (about 1 minute) and scraping sides of bowl after each addition. Beating at low speed, add the sour cream and heavy cream.  The batter will be thin.
(Note: If you're using a hand mixer, you will want to increase the mixing times).

Pour the remaining batter on top of the cooled brownie base. You'll want to leave a little room (half-inch or so) at the very top of the pan, but it should be nearly full (depending on your pan size and your base, you may have a little extra batter which can be cooked in small cake pans or muffin tins). 
Place the cheesecake in the pan for the waterbath, and place in the oven.  Pour the boiling water in for the water bath, it should come about halfway up the side of the springform.  Bake the cheesecake for about 55-65 minutes: it should hold together and appear set at the edges, but there will still be a lot of jiggle in the center. Turn the oven off, and leave the cheesecake in the oven for another hour. After one hour, remove the cake from the water bath, and let it finish cooling on the counter top. Remove the foil, and refrigerate overnight.

Ganache Topping 

5 ounces semisweet chocolate, finely chopped
3 fluid ounces heavy cream 

Place the chopped chocolate in a medium-sized bowl.  Bring the heavy cream to a boil, and pour over the chocolate. Let sit for one minute, then stir until smooth.  Let the ganache cool to lukewarm or even room temperature, and then pour over the chilled cheesecake.  Spread the ganache evenly over the entire cheesecake, and return to the fridge to set.

Bring the cheesecake to room temperature before serving.  Run a thin sharp knife around the edge of the spring form pan before removing the outer rim of the pan.

A warm knife works best for cutting the cheesecake, you may want to wipe it clean between slices. 

How To Keep Your Cheesecake from Cracking

1.  The water bath greatly helps prevent cracks in your cheesecake, because it makes the cheesecake cook more slowly.  The problem is that water almost always leaks into the springform pan.  You can use a regular cake pan, rather than a spring form - no leaks, but you have to flip the cheesecake out, and then flip again to make it right side up.  That's kinda scary.  When using an oreo or brownie base, the small amount of water that leaks in can make the crust a little fudgier which I like.  So I usually use the water bath, and wrap it with at least 3 layers of aluminum foil.

2.  It's very important to have all ingredients at room temperature.  Take the eggs, sour cream, and cream cheese out of the refrigerator way ahead of time.  But, of course, life happens, and sometimes you forget!  You can fake it if you have to:  let the eggs rest in warm water for 10-15 minutes to bring them to room temperature.  You can also microwave the cream cheese (not too much!  use 5-10 second increments and low power) to bring it to room temperature.

3.  Don't overbake the cheesecake.  The middle should still jiggle a lot when you turn the oven off.

4.  Some people swear by just reducing the oven temperature and letting the cheesecake bake for longer (with no water bath).  I've never tried this method, but let me know if you do!

5.  Cracks come from quick and drastic temperature changes.  The water bath keeps the cheesecake from baking too quickly, and leaving the cheesecake in the oven keeps it from cooling too quickly.  Placing a warm cheesecake in the fridge may also cause cracks.

6.  Even if it cracks, it still tastes great, so don't worry about it!  And if it really bothers you, make a sour cream or chocolate ganache topping and cover it up.  No one will ever know.  

 Recipe found HERE

Monday, May 28, 2012

Ham Balls

2 lbs Ham Loaf (Can usually get at Fareway on sale for $1.99/lb)
1-1/2 C Graham Cracker Crumbs
1 C Milk
2 eggs

2 cans Tomato Soup
1 C White Sugar
1 C Brown Sugar
2 T Mustard

Mix all ingredients together. Shape into meatballs.

For church fellowship, I use a cookie dough scoop and make small meatballs. This will fill up a 3 quart Pyrex glass pan as well as a 2 quart Pyrex glass pan.

For home, I would use an ice cream scoop or shape the meatballs into larger balls.  They should all fit into one 9x13 Pyrex glass pan.  If you do this, you only need to make a half recipe of the sauce.

Sauce: (Only make half a recipe if making larger meatballs)
In a bowl, mix tomato soup, sugars, and mustard.  Pour over meatballs.

Bake at 350 for 1 hour. Cover with foil for 1st 30 minutes.

Saturday, May 26, 2012

Snickers Salad

My Favorite!!!
2 c milk
2 pkgs instant vanilla pudding
1 carton cool whip
10 snickers fun size candy bars (Cut in bite size pieces)
4 Granny Smith apples (Cut in bite size pieces)

Mix milk and pudding.  Add cool whip.  Before serving, add candy bar pieces and apples.

Friday, May 25, 2012

Scalloped Corn

1 box Jiffy cornmeal mix
1/2 stick marg
1 can cream corn
1 can regular corn, drained
2 eggs
1 small carton sour cream (8 oz)
up to 2 c Cheddar (Optional, sometimes I use it, sometimes I don't...Not pictured above)

Mix all ingredient (except cheese) together and pour into greased 9x13 pan.  Top with cheese.  Bake at 350 for 1 hour.

Thursday, May 24, 2012

Strawberry Cream Smootie

Using a blender, mix together...
Your favorite fruit (one whole banana, 1/2 c strawberries, or anything else you desire)
4 scoops vanilla Ice cream
Enough milk to make it desired thickness.

Blend until there are no chunks of fruit, and enjoy!

Wednesday, May 23, 2012

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas:
2 chicken breasts (Cubed and cooked)
2 - 8 oz pkgs of cream cheese
2 small cans of diced green chilis
2 cans cream of chicken
8-10 flour tortillas
8 oz shredded cheddar cheese

1. Mix chicken, 8 oz of cream cheese, one can of cream of chicken soup, and one can of chilis together.
2. Using greased 9x13 pan, fill each tortilla with mixture, roll up and put into pan.
3. Mix remaining 8 oz of cream cheese, other can of cream of chicken soup, and can of chilis together.
4. Pour over filled tortillas in pan.
5. Sprinkle cheddar cheese evenly over enchiladas and bake at 350 for 30 min.

Texas Chicken Quesadillas

Texas Chicken Quesadillas
2 TBSP of oil
1-1/2 onions sliced into rings
1 TBSP honey
2 chicken breasts, diced
1/2 cup BBQ sauce
1 Cup shredded Mexican cheese
8 ten inch flour tortillas
Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes. ENJOY!

Recipe found HERE

Tuesday, May 22, 2012

Strawberry Pretzel Salad

2 c. pretzels, crushed  (I ended up adding more to make it easier to spread on the bottom of the pan)
4 tbsp. sugar
1/2 - 3/4 c. butter, melted

8 oz. pkg. cream cheese, softened
1/2 c. sugar
8 oz. carton Cool Whip
1 lg. box strawberry Jello
2 c. boiling water
2 pkgs. strawberries (frozen), thawed and drained

Mix pretzels, 4 tablespoons sugar, and butter together; press into bottom of 9 x 13 inch pan. Bake at 400 degrees for 6 minutes; cool.

In mixing bowl, fold Cool Whip into cream cheese and 1/2 cup sugar. Spread over cooled crust.

Dissolve Jello into boiling water. Add strawberries to Jello and refridgerate until jello starts to set, stirring occassionally.  Once Jello is starting to set, stir and pour over cream cheese. Chill and let set. Cut into squares to serve.

Monday, May 21, 2012

Crockpot Mac & Cheese with Corn

A Potluck favorite of all ages!
 2 cups of uncooked Macaroni noodles (prepared as directed)
1 can whole corn
1 can creamed corn
1 stick of butter
1/2 lb Velveeta

Mix together ingredients and cook on high for 1-2 hours in crockpot.or bake at 350 for 1 hour. Can add ham or beef.

Saturday, May 19, 2012

Scalloped Potatoes

6 med potatoes
1 medium onion, diced.
6 T margarine
6 T flour
2 C milk
1 t salt (or more to taste)
Add diced ham to make it a meal

In a sauce pan, melt margarine.  Add flour and stir together.  Once combined, add milk and salt and whisk.  Keep on low-med heat, stirring constantly to keep from scorching. Once mixture has thickened, add to potatoes.  If cooking in the crock pot, boil potatoes and onions together before combining with the sauce and putting into the crock pot.  Sprinkle with pepper and cook on low for 2-4 hours. If baking in the oven, you don't need to pre-cook potatoes.  Place raw potatoes, onion, sauce and optional ham into baking dish, sprinkle with pepper, and bake at 350 for 1-1/2 hours.

I made an extra half recipe of the white sauce for mine last time.  I like it extra creamy.

Friday, May 18, 2012

Pickle Wrap Dip

  • 1 package cream cheese
  • sour cream
  • pickles
  • corned beef (or you favorite lunch meat)
(Pickles and beef, use as much as desired)

Soften cream cheese. Chop pickles and corned beef. Mix cream cheese, pickles and corned beef together. Add sour cream. I start with 1 spoonful of sour cream and see how creamy it is. if not easy to stir, add more until you can stir easily.

Thursday, May 17, 2012

Mexican Bread Dip

1-8 oz. package Cream Cheese
1-8 oz. carton Sour Cream
1/4-1/2 c finely chopped Pepperoni
Jalapenos or Green Chiles to taste

Mix all ingredients together well.  You can either microwave or heat in a crock pot.  You can use the oven, but I'm not sure the time or temp.  Just until it is warmed thoroughly.  Serve with bread or even crackers.  It's great warm, but it's also good cold.  Always a hit for me.  Guys love it!

Strawberry Shortcake

3 c flour
2 T baking powder
1/4 t salt
1/4 c sugar
1 stick marg
Cool whip or Ice Cream

Mix first 4 ingredients together.  Cut in margarine with fork or pastry blender.  Add enough milk to make dough very soft, almost sticky.   On sprayed cookie sheet, drop dough into pieces about 1/4 c.  Sprinkle with sugar and bake at 425 for 10-15 minutes.   Serve with Strawberries and whipped topping or ice cream for a great summer dessert!

Wednesday, May 16, 2012

Ranch Oyster Crackers

  • ½ teaspoon dill weed
  • ¼ cup vegetable oil
  • 1 box (16 ounces) oyster crackers
  • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • Optional: ¼ teaspoon lemon pepper or ¼ teaspoon garlic powder 
Place crackers in a gallon-size ziplock bag. Pour oil over crackers; seal bag and toss to coat.
Add dressing mix and spice; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.

Monday, May 7, 2012

Common Ingredient Substitutions

Common Ingredient Substitutions
Out of baking powder? Make your own with our substitutions guide.
1 teaspoon
1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch
1 teaspoon
1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix
1 cup
1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder
1 teaspoon
1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
1 cup
1 cup nonalcoholic beerOR 1 cup chicken broth
1/4 cup
1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs
1 cup
1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken
1 cup
1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar
1 cup, packed
1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)
1 cup
1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)
1 cup
1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
1 cup
1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese
1 cup shredded
1 cup shredded Colby cheddar OR 1 cup shredded Monterey Jack cheese
1 tablespoon chopped fresh
1 tablespoon chopped fresh parsley
Chicken base
1 tablespoon
1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
1 ounce
1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugarOR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)
1 ounce
3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
1/4 cup
1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup
1 (10.75-ounce) can
1 (10.75-ounce) can condensed cream of celery, cream of chicken,OR golden mushroom soup
Corn syrup
1 cup
1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese
1 cup
1 cup farmer's cheese OR1 cup ricotta cheese
Cracker crumbs
1 cup
1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)
1 cup
7/8 cup milk plus 1 tablespoon butter
Cream (heavy)
1 cup
1 cup evaporated milk OR3/4 cup milk plus 1/3 cup butter
Cream (light)
1 cup
1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)
1 cup
1 cup frozen whipped topping, thawed
Cream cheese
1 cup
1 cup pureed cottage cheese OR 1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar
1 teaspoon
2 teaspoons lemon juice or vinegar
Crème fraiche
1 cup
Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
1 whole (3 tablespoons or 1.7 oz)
2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powderOR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk
1 cup
1 cup light cream
Farmer's cheese
8 ounces
8 ounces dry cottage cheese OR 8 ounces creamed cottage cheese, drained
Fats for baking
1 cup
1 cup applesauce OR 1 cup fruit puree
1 cup
1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
1 cup
1 cup all-purpose flour minus 2 tablespoons
1 cup
7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
1 clove
1/8 teaspoon garlic powder OR 1/2 teaspoon granulated garlic OR 1/2 teaspoon garlic salt--reduce salt in recipe
1 tablespoon, granulated
2 teaspoons agar agar
1 teaspoon
2 teaspoons chopped fresh ginger
1 teaspoon, minced
1/2 teaspoon ground dried ginger
Green onion
1/2 cup , chopped
1/2 cup chopped onion,OR 1/2 cup chopped leekOR 1/2 cup chopped shallots
1 cup whole
1 cup macadamia nutsOR 1 cup almonds
1 tablespoon chopped fresh
1 teaspoon (chopped or whole leaf) dried herbs
8 ounces
8 ounces of sardines
1 cup
1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrup OR 1 cup light treacle syrup
Hot pepper sauce
1 teaspoon
3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
1 cup
1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
1 cup
1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass
2 fresh stalks
1 tablespoon lemon zest
Lemon juice
1 teaspoon
1/2 teaspoon vinegar OR1 teaspoon white wineOR 1 teaspoon lime juice
Lemon zest
1 teaspoon
1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice
1 teaspoon
1 teaspoon vinegar OR 1 teaspoon white wine OR1 teaspoon lemon juice
Lime zest
1 teaspoon
1 teaspoon lemon zest
Macadamia nuts
1 cup
1 cup almonds OR 1 cup hazelnuts
1 teaspoon
1 teaspoon nutmeg
1 cup
1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
1 cup
1 cup sour cream OR 1 cup plain yogurt
1 cup
1 cup soy milk OR 1 cup rice milk OR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
1/4 cup chopped
1 tablespoon dried mint leaves
1 cup
Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
1 tablespoon
Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
1 cup, chopped
1 cup chopped green onions OR 1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onionOR 1/4 cup onion powder
Orange juice
1 tablespoon
1 tablespoon other citrus juice
Orange zest
1 tablespoon
1/2 teaspoon orange extract OR 1 teaspoon lemon juice
Parmesan cheese
1/2 cup, grated
1/2 cup grated Asiago cheese OR 1/2 cup grated Romano cheese
1 tablespoon chopped fresh
1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
1 ounce
1 ounce salami
1 cup
1 cup dried currants OR 1 cup dried cranberries OR1 cup chopped pitted prunes
1 cup, cooked
1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
1 cup
1 cup dry cottage cheeseOR 1 cup silken tofu
1 tablespoon
1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
1/4 teaspoon
1/4 teaspoon turmeric
1 ounce
1 ounce pepperoni
Semisweet chocolate chips
1 cup
1 cup chocolate candiesOR 1 cup peanut butter or other flavored chipsOR 1 cup chopped nutsOR 1 cup chopped dried fruit
Shallots, chopped
1/2 cup
1/2 cup chopped onion,OR 1/2 cup chopped leekOR 1/2 cup chopped green onion
1 cup
1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream
1 cup
1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk
1 cup
1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce
1/2 cup
4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken
1 cup
1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk
1 (14-ounce) can
3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking
1 cup
1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying
1 cup
1 cup lard OR 1 cup vegetable shortening
1 teaspoon
1 teaspoon lemon or lime juice OR 2 teaspoons white wine
White sugar
1 cup
1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honeyOR 3/4 cup corn syrup
1 cup
1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry
1 (.25-ounce) package
1 cake compressed yeastOR 2 1/2 teaspoons active dry yeast OR 2 1/2 teaspoonsrapid rise yeast
1 cup
1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk