tag:blogger.com,1999:blog-4079130603714085332.comments2010-03-01T23:34:14.818-08:00Cooking Up A Storm in Southern CA!Polly Motzkohttp://www.blogger.com/profile/08037129671207291331noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4079130603714085332.post-85966702841078390742010-03-01T23:34:14.000-08:002010-03-01T23:34:14.000-08:00Hello there,
Someone write something here.....tell...Hello there,<br />Someone write something here.....tell me about something you cooked or baked in your kitchen, how old you are, how long you have been cooking and so forth.<br /><br />Before you know it all of us will be talking!<br /><br />Polly MotzkoPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-24122331415227000222010-02-27T21:58:34.000-08:002010-02-27T21:58:34.000-08:00What is one of your favorite cooking websites and ...What is one of your favorite cooking websites and why? Share the links here and I will add it to my database.<br /><br />Polly MotzkoPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-37641881946049243772010-02-27T21:48:21.000-08:002010-02-27T21:48:21.000-08:00<script>
var gaJsHost = (("https:"...<script><br />var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");<br />document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));<br /></script><br /><script><br />try {<br />var pageTracker = _gat._getTracker("UA-13263714-1");<br />pageTracker._trackPageview();<br />} catch(err) {}</script>Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-79703900980223629942010-02-26T02:44:25.000-08:002010-02-26T02:44:25.000-08:00If you would prefer other flavors of the drop cook...If you would prefer other flavors of the drop cookie, two other favorites of mine are:<br /><br />Chocolate Land Cookies:<br /><br />1/2 cup Powdered Sugar to roll the cookie dough balls in before baking<br />1 package Devil's Food Cake Mix 18.1/4 ounce<br />1/4 cup butter flavor shortening<br />1 egg<br />1/3 cup water<br />1 cup or more of mini chocolate chips<br /><br />Roll into about 2 tablespoon full balls in the powdered sugar and then on a slightly greased cookie sheet lined with your choice of aluminum foil or silicone baking sheet<br /><br />Bake for about 8 minutes, or until done but not overly browned. Let cool on cookie sheet and they will continue to cook on the sheet and firm up, if needed.<br /><br /><br />TOLL HOUSE TYPE COOKIE:<br /><br />1 package butter flavor cake mix<br />1/3 cup water<br />1/4 cup butter flavor shortening<br />1 egg<br />1 cup or more of Ghiradelli Chocolate chips<br /><br />Bake for about 8 minutes and then cool on sheet.<br /><br />Oven temperature is 350 degrees<br /><br />Polly Motzko<br /><br />http://www.CookingUpAStormInSouthernCA.blogspot.comPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-58404885359496801382010-02-26T02:08:46.000-08:002010-02-26T02:08:46.000-08:001/2 cup of Vanilla Sugar
1 package 18-1/4 ounce L...1/2 cup of Vanilla Sugar<br /><br />1 package 18-1/4 ounce Lemon Cake Mix<br />1/3 cup water<br />1.4 cup butter flavor shortening<br />1 egg<br />up to 1 tablespoon lemon peel-or even none at all for a more subtle flavor<br /><br />Optional dried cherries or other dried fruit of your choice.<br /><br />Cut in butter flavor shortening into lemon cake mix with a pastry blender and then add the egg and water and lemon peel, if used, and dried fruits, if used.<br /><br />Preheat Oven to 350 degrees and take a large baking sheet and line with either aluminum foil or a silicone pan liner and then slightly grease with some non-stick spray like Wolfgang Puck's. (Pam leaves a yellow color and off taste whereas the Wolfgang Pucks does not.) You can also simply just smear a light film of canola oil on the silicone sheet to insure that the cookies don't stick.<br /><br />Take a small cookie dough scoop-holds about 2 tablespoons of dough-and then sqeeze out in a bowl filled with some of the Vanilla Sugar. (If you don't have Vanilla Sugar) plain granulated sugar can be used instead and even confectioner's sugar can be used, but the cookies will have a different appearance.<br /><br /><br /><br />Bake for about 8 minutes or until set but not browned. Take the pans out and put on thermal pads-and let the cookies sit on the sheet for about 5 minutes. They will keep firming up the longer they sit.Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-15574349297917184772010-02-25T04:55:32.000-08:002010-02-25T04:55:32.000-08:00Dear Kim,
How nice to hear from you! You are the f...Dear Kim,<br />How nice to hear from you! You are the first to visit my page here and try out this Echo communication system I added recently! :-) I am happy to see it works!<br /><br />What is the link to your Baking 101 page? Send it to me at: CookingUpAStormInCA@gmail.com or you can post it for all to see.<br /><br />Polly MotzkoPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-24881621748459699292010-02-25T03:23:40.000-08:002010-02-25T03:23:40.000-08:00Come join me on Twitter at:
https://twitter.com/...Come join me on Twitter at:<br /><br /> https://twitter.com/PollyMotzkoPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-70179237555561406082010-02-25T02:51:07.000-08:002010-02-25T02:51:07.000-08:00Check my pages on FoodBuzz.com at:
http://www.foo...Check my pages on FoodBuzz.com at:<br /><br />http://www.foodbuzz.com/foodies/us/california/profile/polly+motzko Just tell me you want to be my friend and I will accept. Make sure and tell me you found me on my cooking blog too!<br /><br />If you stopped here, take the time to FOLLOW ME! I PROMISE I WON'T GET THE TWO OF US LOST! :-)<br /><br />Polly Motzko<br /><br />CookingUPAStormInCA@gmail.comPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-26352152347445309652010-02-24T11:21:01.000-08:002010-02-24T11:21:01.000-08:00Calzones by SAF/Red Star Yeast
This recipe makes 1...Calzones by SAF/Red Star Yeast<br />This recipe makes 12 Calzones<br /><br />INGREDIENTS<br /> <br />Water 1 cup<br />Olive Oil 2 TBSP<br />Bread Flour 2+1/2 cup<br />Salt 1+1/2 tsp<br />Active Dry Yeast 2+1/4 tsp<br /><br />Filling<br />Mozzarella cheese, shredded 2 cup<br />Pizza sauce 1/2 cup<br />Parmesan cheese 1/4 cup<br />Black olives, coarsely chopped 1 cup<br />Green pepper, thinly sliced 1/4 cup<br />Garlic, minced 2 cloves<br />Mushrooms, thinly sliced 1 cup<br />Onion, chopped 1/4 cup<br /><br />DIRECTIONS<br /><br />Bread Machine Method<br /><br />Have liquid ingredients at 80°F and all others at room temperature. Place into pan in the order listed. Select dough / manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. At end of cycle, remove the soft dough onto lightly floured surface and continue with the Shaping and Baking directions below. <br /><br />Combine yeast, 1-1/2 cups flour and salt. Heat water and oil to 120º - 130ºF.<br /><br />Stand Mixer Method<br /><br />Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.<br /> <br />Shaping and Baking<br /><br />Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough in half; cover. Let dough relax 10 minutes. Shape each half into a smooth ball; roll or pat into 10-inch circles. Place 1 cup mozzarella cheese on half of each circle, leaving a 1-inch border. Add other ingredients in order listed. Fold half of circle over filling to make half-moons. Fold both layers of edges up and press into dough; press again firmly with tines of fork to seal.<br /> <br />Lightly grease, or dust with corn meal, a heavy-duty baking sheet that will not warp in extreme heat. Place calzones on sheet; do not let rise. If desired, brush gently with 1 teaspoon olive oil. Prick top several times to allow steam to escape. Bake on middle rack in preheated 400°F oven 20 to 25 minutes or until golden brown. Let rest 5 minutes; slice into wedges. Serve hot, either plain or topped with seasoned tomato sauce. <br /><br />*You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-10927777212677013482010-02-24T11:11:14.000-08:002010-02-24T11:11:14.000-08:00Somehow the title of the above recipe didn't g...Somehow the title of the above recipe didn't get on there...it is Whole Wheat Batter Bread and very EASY!!! :-)Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-61041595848016149772010-02-24T11:08:44.000-08:002010-02-24T11:08:44.000-08:00Whole Wheat Sourdough Bread
With the added goodne...Whole Wheat Sourdough Bread<br /><br />With the added goodness of the whole wheat starter and flour, this dough can be used either to make loaves or to shape into sandwich or dinner rolls.<br /><br /> * Currently 3.00/5<br /> * 1<br /> * 2<br /> * 3<br /> * 4<br /> * 5<br /><br />Rating: 3.0/5 (2 votes cast)<br /><br />This recipe makes 1 loaf<br /><br />INGREDIENTS<br /> Small Medium Large<br />Water 1/2 cup, plus 3 TBSP 3/4 cup, plus 2 TBSP 1 cup, plus 3 TBSP<br />Vegetable Oil 1 TBSP, plus 1 tsp 2 TBSP 2 TBSP, plus 2 tsp<br />Whole Wheat Sourdough Starter 3/4 cup 1 cup 1+1/4 cup<br />Whole Wheat Flour 2+1/4 cup 3 cup 4 cup<br />Salt 1 tsp 1+1/2 tsp 2 tsp<br />Sugar 2 tsp 1 TBSP 1 TBSP, plus 1 tsp<br />Active Dry Yeast 1+1/2 tsp 2+1/4 tsp 1 TBSP<br /><br /><br />DIRECTIONS<br /><br />Bread Machine Method<br /><br />Have water and oil at 80º F and all other ingredients at room temperature. Place ingredients in pan in the order listed. Select whole wheat or basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information. <br /><br />Mixer Methods<br /><br />Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine water and oil; heat to 120º to 130º F.<br /> <br /><br />Hand-Held Mixer Method<br /><br />Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in whole wheat flour and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.<br /> <br /><br />Stand Mixer Method<br /><br />Combine sourdough starter, dry mixture, and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.<br /> <br />Food Processor Method<br /><br />Have all ingredients at room temperature. Put sourdough starter and dry mixture in processing bowl with steel blade. While motor is running, add egg and liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.<br /><br /> <br />Rising, Shaping, and Baking<br /><br />Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9 x 5-inch loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-43109862910866651802010-02-24T11:06:18.000-08:002010-02-24T11:06:18.000-08:00No kneading required. Great for breakfast or serve...No kneading required. Great for breakfast or serve rustic wedges with a salad.<br /><br /> * Currently 0.00/5<br /> * 1<br /> * 2<br /> * 3<br /> * 4<br /> * 5<br /><br />Rating: 0.0/5 (0 votes cast)<br /><br />This recipe makes 1 casserole<br /><br />INGREDIENTS<br /> <br />Active Dry Yeast 2+1/4 tsp<br />Bread Flour 2+3/4 cups<br />Oatmeal, quick or regular 1/2 cup<br />Salt 1+1/2 tsp<br />Water 1 cup<br />Vegetable Oil 3 TBSP<br />Molasses, light 3 TBSP<br />Egg, room temperature 1<br /><br /><br />DIRECTIONS<br /><br />Combine yeast, 1½ cups flour, oatmeal and salt. Heat water, oil and molasses to 120°-130°F. Add liquids to flour mixture; blend on low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute. By hand, gradually stir in remaining flour to make a stiff batter. Scrape batter from side of bowl. Cover; let rise in warm place until doubled, about 30 to 40 minutes.<br /><br /> <br /><br />Stir down batter. Pour into 1½ - or 2 - quart casserole. Let rise in warm place about 30 minutes. Bake in preheated 375°F oven 40 to 50 minutes or until well browned on sides and top. Remove from casserole. If desired, brush with butter; cool on rack.<br /> <br /><br />*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-62948599620113199632010-02-24T06:43:03.000-08:002010-02-24T06:43:03.000-08:00Polly,
Thanks much for posting my cream puffs vide...Polly,<br />Thanks much for posting my cream puffs video from the Minneapolis Star Tribune's Taste section. It was great fun to make, and even better to hear from people who never thought they could make cream puffs.<br />Let me also invite your readers to Baking 101, a Facebook page created by me and my friend, Klecko, a master baker. We've got an international discussion going about all things baking!<br />Knead on!<br />KimPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-62217306253435220462010-02-23T22:02:46.000-08:002010-02-23T22:02:46.000-08:00C'mon and share your best healthy recipes that...C'mon and share your best healthy recipes that do not have these ingredients: mayonnaise, butter, sour cream, cheese, Alfredo sauce.<br /><br />Lots of fresh veggies, olive oil can be used...and lean meats of all kinds.<br /><br />I lost 30 pounds last year and I'm gonna keep on keepin' on until I look like I did when I was 24 again....well, almost. :-) Send your subnmissions to:<br /><br />Polly Motzko<br /><br />CookingUpAStormInCA@gmail.comPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-2600461755221912942010-02-21T01:31:04.000-08:002010-02-21T01:31:04.000-08:00I did it! Practice and persistence pays of once ag...I did it! Practice and persistence pays of once again! I just added Echo which is a way that my readers can communicate with each other! In order for you to talk to your friends though you need to become a member on here. <br /><br />That is a good thing. I am trying to build a following on here, so tell your friends! There are lots of new features coming in the next few weeks!<br /><br />Polly Motzko<br /><br />Cooking Up A Storm In Southern CA!<br /><br />Tell me what you have cooked in your kitchen today and share the recipe and the story behind it.Polly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-56195398491696249252010-02-09T17:23:33.214-08:002010-02-09T17:23:33.214-08:00Why wait for the next SuperBowl Sunday? Take your ...Why wait for the next SuperBowl Sunday? Take your hubby by the hand and show him these whimsical, fun cupcakes that I am sure will put a smile on his face and you too!<br /><br />http://cupcakecentralblog.com/<br /><br />Check these out...I am sure that not only would you two have fun but when you heat the oven up, you might start some other fires too, if ya know what I mean....<br /><br />Polly Motzko<br /><br />CookingUpAStormInCA@gmail.comPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-30928936337583746912010-02-07T04:00:32.610-08:002010-02-07T04:00:32.610-08:00Thanks so much Angie for writing on my blog here. ...Thanks so much Angie for writing on my blog here. I am day by day learning more with every post that comes in! Today is my dad's 82cnd birthday and my bro's are coming over with pizza later on. I'm not really a big football fan, though lots of people go nuts over it!<br />It will be just nice seeing my bro's. I would love it if we would go to dinner. (My dad is disabled, so getting us all out of the house and together is rather miraculous.)<br /><br />Once again, thanks Angie and though you are far away-I look at your taste-tempting sensations every day-whether you know it or not.<br /><br />Polly Motzko<br /><br />CookingUpAStormInCA@gmail.comPolly Motzkohttp://www.cookingupastorminsouthernca.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-45386410135412769572010-02-06T07:13:55.128-08:002010-02-06T07:13:55.128-08:00Thank you Polly! It took me a while to get to this...Thank you Polly! It took me a while to get to this post. You are really sweet. <br />Those picture-like words you saw on my page are Chinese. Yes, I am a Chinese and currently live in Germany.<br /><br />Wish you a lovely weekend!<br />AngieAngie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-81567551258672920472010-02-05T21:09:34.556-08:002010-02-05T21:09:34.556-08:00Here it is-the article I promised you.....This is ...Here it is-the article I promised you.....This is just #1 in the new feature "Cooking Techniques."<br /><br />If you have an idea of a cooking technique that you would like illustrated, let me know.<br /><br />Polly Motzko<br /><br />CookingUpAStormInCA@gmail.comPolly Motzkohttps://www.blogger.com/profile/08037129671207291331noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-29365402256132283722010-01-30T01:56:17.170-08:002010-01-30T01:56:17.170-08:00Hi Polly
Thank you so very much for the kind and e...Hi Polly<br />Thank you so very much for the kind and encouraging words you left on my Foodbuzz profile. That really made my day! <br />If any of my recipes you think that your blog readers might feel interested, I would be more than happy to contribute and share! <br />Your kitten looks so cute! <br /><br />Have a lovely weekend!<br />AngieAngie's Recipeshttps://www.blogger.com/profile/14978978261098754954noreply@blogger.comtag:blogger.com,1999:blog-4079130603714085332.post-76150816341293341972010-01-15T01:32:57.802-08:002010-01-15T01:32:57.802-08:00Hello ladies and gentleman,
Feel free to take the...Hello ladies and gentleman,<br /><br />Feel free to take the poll here and then tell your friends to join and subscribe. New things will be added daily here so keep tuning in.<br /><br />Paulette Le Pore Motzko<br /><br />Polly MotzkoPaulette L Motzkohttps://www.blogger.com/profile/03382357469502345467noreply@blogger.com