Best Koo Koo For Krackers Recipes

GRANDMA MAYBEE'S KOO KOO BREAD

Steps:

• 1. Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
• 2. Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
• 3. Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
• 4. Begin adding flour, a little at a time, until you reach kneading consistency.
• 5. If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
• 6. After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
• 7. Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
• 8. Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
• 9. Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
• 10. Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
• 11. Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
• 12. Bake for 30 minutes at 350 degrees.
• 13. Allow to cool slightly before slicing.

KOO KOO SABZI

Steps:

• Cook spinach and drain well.
• In a large bowl, combine spinach, cilantro, parsley, dill, and onion.
• In a small bowl, crack three eggs and whisk with a fork. Pour eggs into large bowls with herbs. Mix to combine.
• You do not want an eggy consistency. The egg is used to combine the herbs together. The herbs should look very glossy from the egg, not swimming in it! From here gauge if you need to crack another egg and add it to your mix.
• Season with salt, pepper, and turmeric,.
• Fold in cranberries and walnuts.
• Heat a large pan over medium-heat and spray with cooking spray.
• Pour egg mixture into pan and let cook on one side, about three minutes.
• As the bottom is cooking, use your spatula to divide "omelet" into six or eight "pie slices".
• Flip each slice so the other side cooks, another three minutes.
• Lower heat to medium as needed so it doesn't burn.

LOW-FAT KOO KOO ROO ORIGINAL FLAME BROILED CHICKEN

Steps:

• Combine all ingredients for marinade in medium bowl. Mix well.
• Add chicken and marinate 24 hours Even better if you let marinade 48-72 hours.
• Before chicken is done marinading, prepare the basting sauce by heating 1 tsp oil in medium skillet.
• Saute onions until begins to blacken.
• Pour onions in medium saucepan with other baste ingredients.
• Bring to a boil, then reduce and simmer 5-7 minute.
• Remove from heat.
• When cool, cover the baste and chill until needed.
• To cook chicken, start grill to med heat.
• Grill chicken for 5-6 on each side.
• Turn chicken again and baste with sauce.
• Grill 5-6 minute and baste again.
• Continue turning and basting until done.

KOOKOO SABZI (FRESH HERB FRITTATA)

Steps:

• Soak barberries in water to cover for 10 minutes. Drain.
• Pulse Swiss chard, parsley, cilantro, and dill together in a food processor, working in batches, until finely chopped but not mushy. Place into a large bowl with barberries, walnuts, garlic, salt, fenugreek, tarragon, turmeric, cinnamon, saffron, rose petals, and black pepper. Stir to combine. Add 6 eggs and mix well to combine; the batter should have the consistency of thick yogurt or soft serve ice cream. If it doesn't, add more eggs, 1 at a time, and mix to combine.
• Heat 1/3 cup olive oil in a large (10- or 12-inch) nonstick frying pan over medium heat. Add batter and spread evenly. Cover with a lid and cook kookoo until oil starts to bubble along the sides, about 3 minutes. Cover and cook until it starts to set and the bottom is browned, 12 to 15 minutes.
• Cut the kookoo evenly into 4 large pieces and use a wide spatula to flip each piece over, 1 at a time. Drizzle 2 tablespoons oil in between the cuts, reduce heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut into desired pieces and serve warm or at room temperature.

KOO KOO FOR KRACKERS!

Steps:

• Preheat oven to 375 degrees.
• Place dry ingredients in a bowl. Using pastry cutter or tines of a fork: blend in the butter until the mixture is crumbly. Stir in the buttermilk and sesame oil until well combined.
• Knead the dough a few times and form into 4 balls of dough. Roll out one ball of dough at a time on floured surface to about 5x7 inch rectangle, Then place on a parchment lined baking sheet that has been lightly floured. Finish rolling out the dough all the way to the edges of the baking sheet (you can use your hands and fingers in need be). Cover the top of the cracker with desired optional ingredients. Gently but firmly press this into the dough.
• Bake 12 to 16 minutes (checking a couple of times... don't want it to burn). Remove from oven. Let Cool. Break apart into large pieces. Store in airtight container for a couple of weeks.
• Repeat until all four balls of dough are used up.
• This is excellent with soups and stews as well as with warm or cold dips and meat and cheese platters! My favorite is sesame seed (I pressed them into both sides of the crackers).