How to Make Homemade Flour Tortillas

Oh Yumm..Tortillas. We all love them. Even though tortillas are widely available in most supermarkets here in the U.S. the homemade variety offers alternative health benefits, as well as, superior taste. There is nothing that compares to the taste of a freshly cooked homemade flour tortilla.

Right now you may be thinking that making homemade tortillas is a time-consuming and messy undertaking and that you would rather watch paint dry. But, think again. With the proper mix of only four ingredients that you probably have sitting on your kitchen shelf, making tortillas can be very quick, easy and real treat for you and your family.

Trust me....once you have eaten one of  these homemade tortillas....you will NEVER buy the store bought tortillas  again!

Easy Homemade Flour Tortillas

In a medium size bowl mix together:
2 cups flour (white, wheat or a combination of each)
1/2 teaspoon salt

Add:
3/4 cup  water
3 Tablespoons olive oil

Mix all ingredients well forming a soft ball. Continue incorporating ingredients by kneading the dough on a lightly floured surface for a couple of minutes, adding small amounts of flour if needed to achieve a smooth non-sticky dough.

Place dough back into the bowl and cover with a small towel. Let rest for at least 10 minutes. You can let it rest longer if you like or while you are getting your fillings prepared.

After the resting period is complete, Cut dough into 8 equal portions. Roll each into a ball.

Using a rolling pin( marble pin is easiest) roll each portion into a 7-12 inch circle on a lightly floured surface.

Flour each rolled out tortilla so that they do not stick together when stacked before cooking.

To cook your tortillas, preheat either a heated cast iron tortilla/pancake griddle or an electric grill.  I find the electric grill that has a heating element in both the top and bottom works best, is much easier, less messy and takes less time. If you are using an electric grill simply place the tortilla on the heated grill then close the lid and let each tortilla cook for a couple of minutes checking periodically to see when the tortilla is completely cooked but not overcooked. They will appear slightly browned as shown in the photo below:

The tortilla will start to bubble when it is close to being cooked. If you are using a cast iron griddle on the stove top, you will need to regulate the heat to cook the tortilla yet not burn it and you will need to turn it over once you see large bubbles raising in the tortilla.

Remove your tortilla from the griddle with a cooking tong, then place inside a container that will keep them warm until you are ready to use.  Repeat this cooking process with all of the tortillas until all are cooked.

I recommend having your fillings and topping ready before you start to cook the tortillas so that you can fill them as soon as possible when they are done cooking.

***Tip: You may also store the tortillas in your freezer for later use. Just place the rolled tortilla balls(before rolling out with the pin) into a freezer container and place in your freezer for up to two weeks. When ready to use, simply take out the tortillas to thaw, which takes about 30-60 minutes at room temperature. Roll out each with a rolling pin as directed above, cook, and fill.

Enjoy! Your family will LOVE these!

Quick & Easy Cinnamon Rolls

Ah… Comfort food! We all need it now and then. Even though I would love to indulge in a fair amount of comfort food daily, I generally reserve comfort foods for special times for obvious reasons. One of those special times for me is Sunday Mornings.  Sunday mornings for me mean drinking a great cup of coffee and eating a luscious caramel pecan cinnamon roll while sitting in a cozy chair surrounded by abundant rays of sunshine.   The perfect start to a Sunday wouldn't you say?

In times past I used to make my own bread dough for the rolls, roll it out, fill with cinnamon and sugar, roll and cut the dough into individual rolls. I enjoyed it and found it somewhat relaxing. However, it took a length of time and effort so now my favorite method of baking cinnamon rolls is by using the  frozen form of cinnamon rolls which make  it much easier for me to indulge in my Sunday treat more often and with minimal effort. 

Simply by taking one of the prepared frozen cinnamon rolls out of the freezer on Saturday night and allowing it raise overnight, it is ready to bake when I get up on Sunday morning.  Then, I can happily enjoy my cinnamon roll with minimal effort with my gourmet coffee.  It’s as simple as that!  And even if the sun isn't shining, it feels as though it is.

Below you will find my scrumptious cinnamon roll recipes, one using the frozen roll variety and the other for  Classic Cinnamon  Rolls from scratch. Enjoy!

 EASY CINNAMON ROLLS

(1)Package frozen cinnamon rolls
Butter
Brown sugar
Walnut, Pecan, Almond or
     Peanut pieces (optional)

Butter the sides and bottom of a baking dish or iron skillet. For each roll you are placing in the dish or skillet place a teaspoon of sliced butter pieces into the bottom. Sprinkle one teaspoon brown sugar per roll over the butter. If you are a nut lover, then sprinkle either walnut, pecan, almond or peanut pieces over the brown sugar.  

Place rolls on top, flat side down.

Cover with a cloth and set in a secure draft free place for rolls to rise. I like to prepare my rolls this way the night before I want them for breakfast the next morning. Then they are all risen and ready to bake.

 

Preheat oven, then place the baking dish or iron skillet on the center rake of the oven. Bake at 350 degrees for 12-18 minutes or until they are golden brown on top.

 

If your frozen rolls included a packet of cream cheese frosting, you can spread it out on a plate or cookie sheet.

When your rolls are finished baking, immediately place your rolls onto the frosting.

Do this by turning over your baking dish or iron skillet  so that the browned side of the rolls is on top of the frosting and the caramel side is facing up. If your frozen cinnamon rolls did not include a packet of cream cheese frosting, I have included a recipe at the end of these recipes.

Now...Enjoy with a cup of coffee, tea, milk or juice.

 CLASSIC CINNAMON ROLL

Rolls:

1 ½ pkg. active dry yeast
1   cup lukewarm wate
3  ½  to 3 ¾  cups bread flour
3  Tablespoons granulated sugar
¼  Tablespoon salt
2  Tablespoons softened butter

Filling: 1 Tablespoon softened butter, 1 teaspoon ground cinnamon,   3/4 cup white granulated sugar, mixed together.

Topping:  1 stick (1/2 cup butter), ¾ to 1 cup brown sugar, chopped walnuts, pecans, almonds or peanuts.

In a large mixing bowl dissolve the yeast in the warm water. Add sugar, salt and butter. Mix until dissolved then add ½ of the flour. Beat with a spoon until smooth.  Using the spoon, then hands, mix in enough of the remaining flour until the dough cleans the sides and bottom of the bowl. Turn onto a lightly floured board or flat surface. Knead until smooth and blistered about 5-10 minutes. Place dough into a large buttered bowl, cover with towel and set in a warm draft-free place to rise. Let rise until double in size.

Punch down dough and knead again for a couple of minutes. With a floured rolling pin or a marble rolling pin, roll out dough on a floured surface forming a 12”x 12” square. Spread  1 Tablespoon softened butter over the rolled out dough.  Sprinkle with the cinnamon and sugar mixture, then spread evenly over the dough. Starting with one of side of the dough, roll it up into a tube. Seal the edges  by pinching together.  Using a serrated  knife, slice the rolled tube into 12 equal portions.

Butter the sides and bottom of a 13”x9” baking dish.  Place 1 stick of chopped butter on the bottom of the dish. Cover with the brown sugar. If you like nuts then sprinkle chopped nuts over top. Place each roll with flat side down on top of the nuts. Cover with cloth and let rise until double in size. 1-3 hrs.  Remove cloth and place on center rake of oven.

Bake at 350 degrees for 12-18 minutes or until tops are golden brown.

Immediately remove from baking dish by turning over onto a large cookie sheet that has been spread with cream cheese frosting.

 CREAM CHEESE FROSTING

4 oz. cream cheese, softened
4 oz. butter, softened
1 ½ cups powdered sugar
½ teaspoon pure vanilla extract
1 teaspoon cream of tartar
Little milk as needed to blend

In a medium size bowl beat together cream cheese, butter

and vanilla. Gradually add powdered sugar and cream of tartar until you reach a smooth spreading consistency. Add a little milk if needed.

Grandma's Old-Fashioned Cocoa

We all have wonderful memories of our childhood that flood our senses from time to time. Some of my favorite childhood memories are of the times we spend with our grandparents.

We spend alot of time with our grandparents, but especially with our  maternal grandparents who greeted us with warm smiles on every occasion.  Grandma would  always make certain that she had something special for us during each and every visit to her house.  She always had freshly baked cookies waiting in her cookie jar and in the wintertime she always treated us with her delicious old-fashioned homemade cocoa piled high with marshmellows.

Wintertime always reminds us all of our grandmother's old-fashioned homemade cocoa. She could whip it up in nothing flat and fill it chock full of an abundance of love for us all. I remember how she smiled at each and every one of us as she carefully sat that warm mug of cocoa in front of us. Our eyes magnified with joy as we nutured every sip until we reached the bottom of the mug.

My mother carried on the tradition with her grandchildren, And I have tried to keep the tradition alive in our family yet to this day. I hope you and your family will enjoy our old-fashioned homemade cocoa as much as we have.......

Grandma's Old-Fashioned Cocoa

Single Serving(1 large mug)

1 rounded tsp. baking cocoa powder
1-3 tsp. granulated sugar
dash of  salt
1 1/2 cups whole milk
1/4 tsp. butter
1/2 tsp. vanilla extract
*Marshmellows(optional)

***************************

Large Serving(6 cups)

5 rounded tsp. baking cocoa powder
1/2 to 1 cup granulated sugar
dash of salt
12 oz. can evaporated milk
12 oz. can water
3 cups whole milk
1 Tab. butter
1 1/2 tsp. vanilla extract
*Marshmellows(optional)

In a heavy saucepan combine the cocoa, sugar and salt, mixing together. Add a small amount of the milk a little at a time to form a thin cocoa paste. Turn heat on medium, continue  slowly adding  the milk  until it is evenly incorporated into the cocoa mixture and there are no lumps. Stir this mixture consistantly so that it doesn't burn.

If you are making the large serving, now is the time to add the water, then continue to stir. Using a whisk is most helpful at this stage. Once the cocoa is warm, then add the butter and vanilla. Continue to slowly stir until the cocoa reaches the desired hottness. Do not let it come to boiling!

Pour into mugs or cups. If desired, add small or large marshmellows. Enjoy!

***You can refrigerate any leftover cocoa and either reheat it or use it  as chocolate milk. You can also fill popsicle holders to make homemade fudgesicles.

APPLE-CINNAMON MUFFINS

APPLE-CINNAMON MUFFINS

2    cups all-purpose flour
1/3 granulated sugar
1    teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3    teaspoons baking powder
1    cup milk or cream
1/2 cup cooking oil
1/2 tsp.vanilla extract
1    large  egg, beaten
1    peeled, chopped large apple (1 cup)
*1/4 cup chopped walnuts(optional)
brown sugar for tops

Preheat oven to 400 degrees. In a large mixing bowl mix together the the flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl beat the egg, then add the milk or cream. Mix together well. Add the oil then incorporate well with the egg, vanilla and milk or cream, then pour into the large bowl containing the dry ingredients. Stir until just moistened, batter may still be a bit lumpy.  Add chopped walnuts if desired.

Pour batter into muffin pan coated with butter or into paper or foil muffin cups.

Sprinkle each muffin with brown sugar.

On center shelf of oven, bake at 400 degrees for 18-20 minutes for regular size muffins or 20-22 minutes for large muffins.

Let rest 5 minutes, then remove from pan.

Yields 7 large  or 12 regular size muffins.

*May  replace 3/4 cup of the all-purpose flour with 3/4 cup whole wheat flour.

QUICK & EASY HOMEMADE PIZZA

                         Red Pepper and Cheese Pizza

Here is a quick and easy homemade pizza recipe that your family will absolutely love! You may never go to another pizza restaurant again.........

PIZZA CRUST (Makes 2 large crusts)

7 Tab. Olive Oil or Softened Butter(I prefer butter crust)
1 Pkg. Active Dry Yeast or  2 1/2 teaspoons
4 cups Flour
2 Tab.  Sugar
1/2 Tab Salt
1 1/2 Cups warm water

In a small bowl dissolve the yeast in a little of the warm water. Add the sugar. Stir to dissolve. Add the rest of the warm water, then the softened butter or olive oil.  Mix.  In another bowl  mix the flour and salt. Now, slowly incorporate the flour and salt mixture into the wet ingredients. Knead dough until smooth and elastic about 3-5 minutes, adding additional flour as needed to keep the dough from getting too sticky. Place into an oiled bowl and cover with a light cloth. Set in a warm place away for 15-20 min.

While the dough is resting turn your oven on  to 400 degrees F.  Get out your pizza pan or stone  and oil it with olive oil or butter. Chop up vegetables that you are going to put on your pizza,  such as  peppers, onions, mushrooms, etc. You can add a variety of toppings to your pizza or just make cheese pizza. If you are adding meat just be sure that it is pre-cooked.

After your dough has rested for the 15-20 minutes, divide it in half. Oil up your hands, then press and shape your dough onto your stone or pan. Press out flat, then roll the edges to the inside to form the edges of the pizza dough. Cover the entire dough with olive oil to prevent shrinkage during baking.

Place  your pizza stone or pan with the shaped dough into your pre-heated oven for 7-10 minutes or until it is slightly brown on top. Remove from oven. Add your pizza sauce or tomatoes, then place on your meat, then vegetables or whatever other toppings that you prefer. Cover with your choice of cheese or cheeses. Place in the oven for another 7-15 minutes depending on how many toppings that you have added to the pizza.

Cut to serve. YOU AND  YOUR FAMILY WILL LOVE THIS PIZZA!

*TIPS - This recipe makes 2 large medium thickness pizza crusts. The dough can also be frozen for later use. You can let the dough rest and rise longer than 15-20 minutes if desired.

I would love to read comments about what toppings you add to your pizza. Please feel free to comment below.

Happy Eating!