homemade tortillas pt. 3

I promise this will be the last tortilla post for a while. 

We keep coming up with more varieties;  tonight we tried whole wheat tortillas with one of my favorite go-to meals for cah-rayyzzy nights- scrambled eggs, sauteed red skinned potatoes, zucchini, green onions & peppers with cheese & salsa.  Yum.


Basic Homemade Tortillas

2 cups flour
1/2 t. salt
3 T. oil
3/4 water

Stir, let rest for ten minutes, divide into eight parts, roll thin on lightly floured surface.  Cook on nonstick electric skillet set to 350 for about 45 seconds on each side.

tomato-basil

Put 4-5 grape tomatoes in the bottom of measuring cup and fill with water to the 3/4 cup line.  Blend until smooth and use the liquid in place of the water. Add about 1 t. italian seasoning.

spinach
Blend a handful of spinach with the 3/4 cup water. 

whole wheat
Use 1 and 1/4 cup of whole wheat and 3/4 cup white flour.

best. pancakes. ever.

I've made tons and tons of pancakes and these cornmeal pancakes were the best I've ever had! 

I didn't change these one bit, so it isn't mine in any way, shape or form; you'll have to go here to see the recipe.

Super yummy!

Cornmeal Rolls

2 1/4 cup water
1/3 cup cornmeal
1/4 cup sugar
3 T. oil
2 t. salt
2 T. yeast
2 eggs
5- 5 1/2 cups flour
Additional cornmeal to dust the bottom of baking sheet

With 1 3/4 cup of the water, cornmeal, sugar, oil and salt, boil to make a "mush." Let cool to room temperature. Soften yeast in 1/2 cup warm water. Stir yeast mixture & eggs into cornmeal mixture, and add flour to make a soft dough. I also added about a 1/2 cup of leftover oatmeal from breakfast. Knead and allow to rise for about 45 minutes. Punch down and shape into rolls. Let rise another 45 minutes and bake at 350 for 18-20 minutes. Butter the tops!

These are so soft and great with any barbeque sandwich filling.

Sweet Cream Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
3 1/2 teaspoons baking powder
1 teaspoon salt
2/3 cup sugar
1 egg, slightly beaten
1/3 cup oil
1 cup half and half

Mix dry ingredients; add wet ingredients, stirring just until moistened. Pour into greased, round 9" pan. Bake 18 - 20 minutes at 400.

Soft Breadsticks

1 package active dry yeast
2 teaspoons sugar
1 cup warm water
1 cup warm milk
1 egg, lightly beaten
1/2 cup vegetable oil
1 teaspoon garlic salt
1 cup whole wheat flour
5-6 cups all purpose flour
1/4 cup cornmeal
1/2 teaspoon italian seasoning
butter for brushing tops
more garlic salt
parmesan cheese for sprinkling

Dissolve yeast and sugar in warm water; let stand for five minutes. Add the milk, egg, oil, salt, whole wheat and 3 cups white flour. Beat until smooth. Beat five minutes longer. Stir in enough remaining flour to make a soft dough. Knead 8-10 minutes, turn into greased bowl, cover, and allow to rise for one hour. Divide dough into 8 pieces. Combine cornmeal and italian seasoning, sprinkle over work surface. Roll each section of dough into the cornmeal and shape into a 15 inch long rope. Divide into 3 pieces, twist each, and place on greased baking sheet. Let rise for another 10-15 minutes, bake at 400 for 8-12 minutes. Brush twists with butter, sprinkle with garlic salt and parmesan. Delish!!

Flannel Pancakes

1 c. whole wheat flour

1 c. white flour

4 t. baking powder

2 T. sugar

1/4 t. salt

2 T. butter, melted

1 T. vanilla

2 eggs, beaten

2 c. milk

Mix dry ingredients together; pour in wet ingredients and beat well. Fry! Serve with butter, maple syrup, blueberry syrup. mini chocolate chips, cherry pie filling- endless toppings!

Whole Wheat Pizza Crust

1 T. yeast

1 cup warm water

2 T. oil

1 t. salt

1 c. fresh ground whole wheat flour

1 1/2 c. white flour

Dissolve yeast in water; add remaining ingredients and knead until soft. Turn out onto oiled counter and cover. Let rise for 40-60 minutes. Roll out into pizza crust and top with toppings. Bake at 350 for 35-40 minutes.