Braces Friendly Recipe: Week 7

We here at Dunay Orthodontics hope that everyone had an awesome holiday! We all were very happy spending time with friends and family. 

This week's braces friendly recipe uses ingredients you probably have on hand after this week's holiday celebrations. The recipe comes from Pamela and Brenda Waterman's "The Braces Cookbook" (pg. 51).

Broccoli n' Stuffing Casserole

1 (16 oz) bag frozen chopped broccoli, thawed

2 cups dry bread stuffing (Pepperidge Farm or other non-stovetop brand)

1 Tablespoon dried onion

1 (10 3/4 oz) can condensed cream of celery soup, undiluted

1 cup (4 oz) shredded mild Cheddar cheese

(optional: 1 (4 oz) can mushroom pieces, drained)

(optional: 1 (2 oz) jar chopped pimentos, drained)

Preheat oven to 350 degrees. Bake for 30 minutes.

Grease a 3-quart casserole. In a large mixing bowl, stir together all ingredients, then spoon the mix into the casserole. Cover with a lid or foil. Bake at 350 degrees for 30 minutes. Serves six to eight.

We hope everyone enjoys this week's recipe. If you have a recipe you'd like to see featured on our blog email Januari at januari@dunayortho.com. 

Braces Friendly Recipe: Week 6

Happy Tuesday everyone! The holidays are quickly approaching, and we are bringing you another cookie recipe for you to share with your families over the holiday. This recipe comes from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 65).

Quick Cake-Mix Cookies

1 box cake mix (any flavor, the size that makes two 9" rounds)

3 eggs

1/2 cup water

1/2 cup vegetable oil

3/4 cup all-purpose flour

1/2 teaspoon baking soda

Preheat oven to 350 degrees. Bake for 9 minutes.

In a large bowl, combine all ingredients, using an electric mixer until well blended and creamy (about 1 minute).

Drop by tablespoons onto a greased cookie sheet. Bake 9 minutes at 350 degrees. Makes about 4 dozen. Store in a covered container.

We hope everyone enjoys this recipe. If anyone has a recipe they'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 5

Hi everyone! We hope you are all having a great week so far. This week we are continuing our December holiday themed recipes with another one from "The Braces Cookbook" by Pamela and Brenda Waterman (pg 60).

Sensational Cinnamon Snickerdoodles

1 cup shortening

1 1/2 cups sugar

2 eggs

2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 Tablespoons sugar

2 teaspoons cinnamon

Preheat oven to 400 degrees. Bake for 8-10 minutes (don't over bake).

In a large bowl, use an electric mixer on low to combine the shortening, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda ans salt. In a separate, small bowl, stir together 2 Tablespoons of sugar and the cinnamon, to use later.

Chill the dough in the refrigerator for about an hour. With well-floured hands, pinch bits of dough and roll them into 1-inch balls. Roll each ball in the cinnamon sugar until coated.

Bake on ungreased cookie sheets for 8 to 10 minutes at 400 degrees. Makes about five dozen. Store in a covered container.

We hope you all enjoy these cookies. If you have a recipe you'd like to see featured on our blog, please email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 4

Happy Tuesday everyone! We hope everyone is having a great week so far. 

In the spirit of the holiday season, we decided that for the month of December we are going to post cookie and dessert recipes.

This recipe is from Pamela and Brenda Waterman's "The Braces Cookbook" (pg 75).

Soft Ginger Shapes

1/2 cup sugar

1/2 cup shortening

1.2 cup molasses

1/4 cup water

3/4 teaspoon salt

1/2 teaspoon baking soda

3/4 teaspoon ginger

1/4 teaspoon nutmeg

2 1/2 cups all-purpose flour

Extra flour (about 1/4 cup) for rolling and cutting

Rolling pin and cookie cutters

(optional: prepared frosting)

Preheat oven to 375 degrees. Bake for 8 to 10 minutes.

In a large bowl, combine sugar, shortening, molasses and water, using an electric mixer and beating until creamy. Mix in salt, baking soda, ginger, nutmeg and flour; dough will be stiff. Divide the dough into two mounds, wrap each in waxed paper or sealed containers, and chill them for at least one hour.

Set up a smooth, clean surface (counter or cutting board) and dust it with flour. Put one of the chilled dough mounds in the center, and sprinkle it with more flour. Use a rolling pin to roll out the dough until it is about 1/4-inch thick, then cut out shapes with cookie cutters. Be sure to roll out and reuse the scraps until all the dough has been shaped.

Slide cookies onto an ungreased cookie sheet. Bake for 7 minutes at 375 degrees. If desired, decorate the cookies with frosting. Store in covered container. If they start to harden up, place a fresh slice of bread in the container and reseal it.

We hope everyone enjoys this week's recipe. As always, if you have a recipe that you'd like to see featured on our blog email Januari at januari@dunayortho.com. You can also email us pictures of the finished products of any of our featured recipes.