Hillman Family Recipes

Preheat oven to 350. Combine:  7.5 oz can pumpkin (Note: 15oz can pumpkin = 1 3/4C) 1/2C applesauce 1/4C oil 1T water Then add:  1C sugar 3/4t salt 1 1/4t baking powder 1t baking soda Then add: 1/2t each: cinnamon, allspice, nutmeg, ginger 1/4t cloves 3/4C all-purpose flour 3/4C whole wheat flour 1C chocolate chips Place in muffin cups and bake at 350 for 20-25 minutes. Often I double the recipe, so here are the measurements for that. Combine:  15 oz can pumpkin (Note: 15oz can pumpkin = 1 3/4C) 1C applesauce 1/2C oil 2T water Then add:  2C sugar 1 1/2t salt 2 1/2t baking powder 2t baking soda Then add: 1t each: cinnamon, allspice, nutmeg, ginger 1/2t cloves 1 1/2C all-purpose flour 1 1/2C whole wheat flour 2C chocolate chips Place in muffin cups and bake at 350 for 20-25 minutes.

For Sponge 1/8 teaspoon active dry yeast 2 tablespoons water (105-115 F) 1/3 cup room-temp water 1 cup bread flour Stir together, warm water and yeast. Let stand 5 minutes, until creamy. Add room-temp water and flour. Stir for 4 minutes. Cover bowl with plastic wrap. Let stand at cool room temp at least 12 hours and up to 1 day. For Bread 1/2 teaspoon active dry yeast 2 tablespoons warm milk (105-115 F) 2/3 cup room-temp water 1 tablespoon olive oil 2 cups bread flour 1 1/2 teaspoons salt Mix yeast and milk in small bowl and let stand 5 minutes, until creamy. In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, water, oil and flour at low speed until flour is moistened. Beat on medium for 3 minutes. Add salt and beat for 4 more minutes. Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours. Baking Instructions : Note: Dough will be VERY sticky and full of bubbles. Cut two pieces of parchment paper...

1 lb 1-1/2 lb 2 lb ¾ C warm water 1 T olive oil 1 ½ t salt 2 ¼ C all purpose flour 1 t sugar 1 t yeast ½ t each: rosemary, basil, oregano, thyme 1 1/8 C warm water 1 ½ T olive oil 1 ½ t salt 3 1/3 C all purpose flour 1 ½ t sugar 1 ½ t yeast ¾ t each: rosemary, basil, oregano, thyme 1 ½ C warm water 2 T olive oil 1 ½ t salt 4 ¼  C all purpose flour 2 t sugar 2 t yeast 1 t each: rosemary, basil, oregano, thyme Set on “Dough Only” feature. (Mine is 1:20). When done, remove to floured board, if using immediately, Or place in bowl greased with olive oil, turn dough over to coat it, cover with plastic wrap and refrigerate.   Bake at 400 for about 15 minutes.   You can cook the dough before putting toppings on it to give it more of a crisp.   Only bake for about 8-10 minutes. *I like to make 2 lbs and freeze half of it for another day and then roll out the other.  

Preheat Oven to 350 3 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 cups white sugar 3 eggs 1 cup vegetable oil 2 teaspoons vanilla extract 2 cups shredded zucchini 1 cup chopped walnuts 1 cup semisweet chocolate chips 1.  Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well.  3. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans. 4. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. For Muffins: 1. Fill muffin cups...

2 Tbsp. Vegetable Oil 1 cup Smoked sausage sliced 1 Tbsp. Garlic chopped ½ cup Yellow Onions sliced ½ cup Red bell pepper julienne cut 2 cup Chicken breast, char broiled and sliced 2 cup Roma tomatoes diced 1 Tbsp. Cajun spice 4 cups Cooked Penne Pasta 2 Tbsp. Butter 1 cup Parmesan cheese grated 2 slices French bread 1. Heat the oil in a sauté pan and add the sausage. Sauté for 1-2 minutes until the sausage starts to soften 2. Add the garlic, onions, bell pepper, chicken breast, tomatoes and Cajun spice and sauté for 2 minutes. 3. Add the penne pasta and toss, mixing together all ingredients 4. Add the butter and toss until melted and the sauce is creamy and coats the pasta. Add half of the cheese and toss till melted 5. Plate up and smother with the rest of the cheese

1 C water 2 T butter, softened 1 egg 1/4 C sugar 1 t salt 1/2 t of the following: oregano, thyme, basil, rosemary 3 1/4 C bread flour (or 2C wheat and 1 1/4 C white) 2 1/4 t dry yeast In bread machine pan, place water, butter, egg, sugar, salt, spices, flour and yeast.  Select dough setting (mine is 1:20) (check dough after 5 minutes of mixing add 1-2 T water or flour if needed).  When cycle is complete, turn dough onto lightly floured surface.  Divide into 16 portions; shape each into a ball.  Place 2 in apart on greased baking sheets (I use a 9x13" pan).  Cover and let rise until double, about 30 minutes.  Bake at 375 for 12-15 minutes or until golden brown.  If desired, brush with butter and sprinkle with coarse salt.