3 1/2 cups Whole Wheat Flour
1/3 cup milk
1/4 cup honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup vegetable oil
1 packet dry yeast
Step 1: In a large mixing bowl combine 1 cup of water ( at a temp. of 110 to 120 degrees F ) with the salt, the honey, the yeast, the oil and the milk and stir until mix.
Step 2: Mix in the flour and stir until the dough starts pull away from the bowl.
Step 3: Place the dough on a lightly flour surface and knead the dough for 6 to 10 minutes or until the dough become smooth.
Step 4: Place a small amount of oil in a large bowl and place the dough in the bowl and flip the dough to cover the dough with oil. Cover the bowl with a towel and let the dough rise for approx. 1 hour , the dough should double in size. Note: This made take longer if the room is cold.
Step 5 : Take the dough out of the bowl and place on a lightly floured surface, shape the dough into a 8 inches log and place into a lightly grease loaf pan.
Step 6 : Loosely cover the pan with lightly oil plastic wrap and let raise for 30 to 60 minutes until the dought raises approx.1 inch above the pan.
Step 7: Preheat oven to 350 degrees F place in center of oven and cook for about 40 minutes after 20 minutes loosely cover the pan with aluminum foil , test if the wheat bread is done by thumping the bottom of the bread it should sound hollow. Let brad cool on a rack then slice.
Tuesday, September 30, 2008
Pumpkin Chocolate Chip Bread
Pumpkin Chocolate Chip Bread is excellent as a dessert, with a meal or as a snack. The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal). In addition to being quick and easy, this recipe is flexible. If you are concerned about too many sweets, you can leave out the chocolate chips and/or cut the sugar by a cup without unduly affecting the taste. To increase the yield and make a lighter, fluffier bread or cake, beat with an electric mixer for an additional couple of minutes - this will add more air and give a larger amount of batter to cook (this is a variation on our grandparents trick of adding extra water to the soup in order to have enough to serve when company showed up unexpectedly at dinner time). Since pumpkins are a good source of beta carotene, this makes a healthy, as well as tasty, snack for children.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
7 Cups Flour
6 Cups Sugar
4 Teaspoons Baking Soda
2 Teaspoons Cinnamon
2 Teaspoons Salt
1/4 Teaspoon Nutmeg
8 Eggs
4 Cups Pumpkin*
2 Cups Cooking Oil
1 1/3 Cups Water
2 Teaspoons Vanilla
2 Cups Chocolate Chips
*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin and use the cooked pumpkin vegetable
Preheat the oven to 350 degrees.
Sift together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips.
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan cool for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a cooling rack to cool. If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
Garlic and Sour Cream Mashed Potatoes
4 cups low-sodium chicken or vegetable broth
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.
1 pound Yukon gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/4 cup low-fat sour cream
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
In a 4-quart saucepan, combine broth, potatoes, and garlic over high heat; bring to a boil. Reduce heat to low and cover; simmer until tender, about 15 minutes. Drain potatoes and garlic, reserving broth. In a large bowl, mash potatoes and garlic with 1/2 cup reserved broth (if needed), sour cream, oil, salt, and pepper until smooth. Serve warm.
Easy Italian Meatloaf
1 lb. ground beef
1 tbsp. ketchup
3 cloves garlic (finely chopped)
1 tsp. olive oil
1 egg
2 cups Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste
Pre-heat oven to 350 degrees. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand. Wrap in foil and place on a baking sheet. Bake in oven for 1 hour.
Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.
1 tbsp. ketchup
3 cloves garlic (finely chopped)
1 tsp. olive oil
1 egg
2 cups Italian style bread crumbs
1/2 cup Parmesan cheese
salt and pepper, to taste
Pre-heat oven to 350 degrees. Place all ingredients in a mixing bowl. By hand, mix all ingredients until well blended. Shape meatloaf into desired shape, drizzle oil over top and rub by hand. Wrap in foil and place on a baking sheet. Bake in oven for 1 hour.
Raise temperature to 375 degrees and unwrap meatloaf. Bake for another 15 minutes for crust to form.
Zucchini Bread
3 tablespoons margarine
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
3 eggs
1 1/4 cup oil
1 1/2 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon cloves or allspice
2 cups grated zuchinni
Preheat oven to 350 degrees. Grease loaf pan. Grate the zuchinni (approx. 1 large) and set aside. Add each ingredient one at a time and mix until well blended. Add the zuchinni. Bake until inserted toothpick comes out clean. Can be served warm or cold.
Orange Juice Frosting
2 cups confectioners' sugar
2-3 tablespoons orange juice
Beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies.
2-3 tablespoons orange juice
Beat together confectioners' sugar and orange juice until spreading consistency. Frost cooled cookies.
Jam Thumbprint Cookies
Original Recipe Here
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam
Preheat oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Chicken over Broccoli Casserole
Enough broccoli to cover the bottom of a 9x13 baking dish
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste
Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.
4 Chicken breasts, cooked and pulled apart
2 C mayo
2 cans Cream of Chicken soup
juice of 2 lemons
curry, salt and pepper to taste
Layer broccoli in a 9x13 inch baking pan. Place chicken over the broccoli. Combine remaining ingredients to make a sauce. Pour the sauce over the chicken and broccoli.
Cook in a preheated 350 degree oven for approx 45 minutes or until bubbly.
Buttermilk Whole Wheat Pancakes & Syrup
Pancakes
1/2 - 3/4 c. buttermilk
2 tsp. melted butter
1 egg
2/3 c. white flour
1/3 c. whole wheat flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt
Have milk at room temperature. Beat milk, butter and eggs lightly. Mix flour, soda, sugar and salt. Add to milk mixture. Stir just enough to dampen flour. Makes 20 pancakes.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Cook butter, sugar and buttermilk until it boils. Take off stove and add vanilla and baking soda.
1/2 - 3/4 c. buttermilk
2 tsp. melted butter
1 egg
2/3 c. white flour
1/3 c. whole wheat flour
1 tsp. baking soda
1 tbsp. sugar
1/2 tsp. salt
Have milk at room temperature. Beat milk, butter and eggs lightly. Mix flour, soda, sugar and salt. Add to milk mixture. Stir just enough to dampen flour. Makes 20 pancakes.
Buttermilk Syrup
1 cube butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Cook butter, sugar and buttermilk until it boils. Take off stove and add vanilla and baking soda.
Monday, September 29, 2008
Peach Dessert
1 package vanilla waffers, crushed (or Keebler french vanilla cookies)
2 eggs
2 cups powdered sugar
1 cube butter, softened
7 or 8 large peaches, peeled and sliced
1/2 pint whipping cream or 2 cups frozen cool whip topping, thawed
Crush the cookies with a rolling pin. Push them into the bottom of a 9" x 13" pan. Mix together eggs, sugar, and butter. Spread carefully over the top of the crumbs. Peel and slice the peaches on top of the powdered sugar filling. Spread the whipped cream, which has been whipped and sweetened, over the top of the peaches. Refrigerate for at least 4 hours. Serves 12.
2 eggs
2 cups powdered sugar
1 cube butter, softened
7 or 8 large peaches, peeled and sliced
1/2 pint whipping cream or 2 cups frozen cool whip topping, thawed
Crush the cookies with a rolling pin. Push them into the bottom of a 9" x 13" pan. Mix together eggs, sugar, and butter. Spread carefully over the top of the crumbs. Peel and slice the peaches on top of the powdered sugar filling. Spread the whipped cream, which has been whipped and sweetened, over the top of the peaches. Refrigerate for at least 4 hours. Serves 12.
Pumpkin Chocolate Chip Cookies
1 box Spice Cake mix
1 bag semi-sweet chocolate chips
1 16 oz. can of pumpkin
mix together and bake for 10-12 min @ 350 degrees
so easy and so yummy!
1 bag semi-sweet chocolate chips
1 16 oz. can of pumpkin
mix together and bake for 10-12 min @ 350 degrees
so easy and so yummy!
Saturday, September 27, 2008
Lybbert's "A-1" Pot Roast
This recipe is from our family friends the Lybberts. It is a wonderfully easy and delicious recipe. The roast will make its own gravy while it is cooking, and can be served with potatoes and carrots.
3-5 lb Pot Roast
small bottle A-1 sauce
1 pkt dry onion soup mix
1-2 cans Cream of Mushroom soup
Line a baking dish (large enough to fit your roast) with foil and a couple inches of foil overhang. Place roast on foil. Top with other ingredients. Use another piece of foil to make a "packet" for the roast. Bake in a 300 degree oven for 2-4 hours.
*Kent's tip: Add fresh mushrooms and sliced onions inside the roast packet.
3-5 lb Pot Roast
small bottle A-1 sauce
1 pkt dry onion soup mix
1-2 cans Cream of Mushroom soup
Line a baking dish (large enough to fit your roast) with foil and a couple inches of foil overhang. Place roast on foil. Top with other ingredients. Use another piece of foil to make a "packet" for the roast. Bake in a 300 degree oven for 2-4 hours.
*Kent's tip: Add fresh mushrooms and sliced onions inside the roast packet.
Recipes from "L Cove" Ranch
These recipes are from Kent's Grandpa Leavitt. They are things he would make for Kent's family when they were children and visited the ranch.
Oatmeal Scotchies
2 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 C butter
1 1/2 C packed brown sugar
2 eggs
1 Tbsp water
1 1/2 C quick oatmeal
1 pkg butterscotch chips
1/2 tsp orange extract
Preheat oven to 375 degrees. Combine flour, salt, baking powder and soda. Set aside. Combine butter, sugar, eggs and water. Beat until creamy. Gradually add in flour mixture, oats, chips and orange extract. Drop rounded Tbsp onto an ungreased cookie sheet. Bake for 10-12 minutes. Makes about 4 dozen cookies.
Apple Crisp
Mix:
4 C sliced apples
1/2 C sugar
1/2 tsp cinnamon
2 Tbsp butter
Spread mixture in a buttered baking dish (about 7x11 or 9x13 when doubled).
Mix with a fork or pastry blender:
3 Tbsp - 1/2 C flour
1/2 C quick oatmeal
1/2 C brown sugar
1/8 tsp soda
1/2 tsp baking powder
1/4 C butter or vegetable oil
Sprinkle on top of apples. Bake for 45 minutes in a preheated 350 degree oven.
*Megan's tip: Always double this recipe, you won't regret it. Perfect for fall.
Oatmeal Scotchies
2 C flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 C butter
1 1/2 C packed brown sugar
2 eggs
1 Tbsp water
1 1/2 C quick oatmeal
1 pkg butterscotch chips
1/2 tsp orange extract
Preheat oven to 375 degrees. Combine flour, salt, baking powder and soda. Set aside. Combine butter, sugar, eggs and water. Beat until creamy. Gradually add in flour mixture, oats, chips and orange extract. Drop rounded Tbsp onto an ungreased cookie sheet. Bake for 10-12 minutes. Makes about 4 dozen cookies.
Apple Crisp
Mix:
4 C sliced apples
1/2 C sugar
1/2 tsp cinnamon
2 Tbsp butter
Spread mixture in a buttered baking dish (about 7x11 or 9x13 when doubled).
Mix with a fork or pastry blender:
3 Tbsp - 1/2 C flour
1/2 C quick oatmeal
1/2 C brown sugar
1/8 tsp soda
1/2 tsp baking powder
1/4 C butter or vegetable oil
Sprinkle on top of apples. Bake for 45 minutes in a preheated 350 degree oven.
*Megan's tip: Always double this recipe, you won't regret it. Perfect for fall.
Monday, September 22, 2008
Abbey's "Peachy Keen" Smoothie
Peachy Keen
1 cup low fat peach yogurt
3/4 cup peach nectar (Kern's or Jumex can be purchased inexpensively at Walmarts with groceries)
1/2 cup frozen raspberries
1 1/2 cup frozen peach fruit cocktail (see recipe below)
Combine the yogurt and nectar then add raspberries and peaches. Blend until smooth.Makes two large smoothies.
Frozen Fruit Cocktail
Blanch 15 - 20 peaches then peel, pit and slice into an extra large bowl.
Add 2 cups sugar
1 lb. green or red grapes
1 20 oz. can crushed pineapple, with juice
Juice of 3 lemons (can use 1/3 cup frozen lemon juice)
Juice of 3 oranges (can use 1 cup reconstituted, frozen orange juice)
Combine all until sugar is dissolved and freeze in quart bags, jars, or other containers (I use quart bags and measure 1 1/2 cups into each and freeze flat). Partially defrost when ready to serve and add bananas, raspberries, apples, or strawberries for color and variety. Serve over ice cream or shortcake with whipped cream.
1 cup low fat peach yogurt
3/4 cup peach nectar (Kern's or Jumex can be purchased inexpensively at Walmarts with groceries)
1/2 cup frozen raspberries
1 1/2 cup frozen peach fruit cocktail (see recipe below)
Combine the yogurt and nectar then add raspberries and peaches. Blend until smooth.Makes two large smoothies.
Frozen Fruit Cocktail
Blanch 15 - 20 peaches then peel, pit and slice into an extra large bowl.
Add 2 cups sugar
1 lb. green or red grapes
1 20 oz. can crushed pineapple, with juice
Juice of 3 lemons (can use 1/3 cup frozen lemon juice)
Juice of 3 oranges (can use 1 cup reconstituted, frozen orange juice)
Combine all until sugar is dissolved and freeze in quart bags, jars, or other containers (I use quart bags and measure 1 1/2 cups into each and freeze flat). Partially defrost when ready to serve and add bananas, raspberries, apples, or strawberries for color and variety. Serve over ice cream or shortcake with whipped cream.
Susan's {never fail} Chocolate Chip Cookies
1 lb. butter or marg
2 C. brown sugar
1 1/2 C. sugar
3 eggs
1 Tb. vanilla
1 1/2 tsp salt (she halves this)
1 1/2 Tb. baking soda
6 C. flour
2 C. chocolate chips
cream butter, sugar and salt together in mixer.
add remaining ingredients
on greased cookie sheet, bake @ 350 for 10 minutes
2 C. brown sugar
1 1/2 C. sugar
3 eggs
1 Tb. vanilla
1 1/2 tsp salt (she halves this)
1 1/2 Tb. baking soda
6 C. flour
2 C. chocolate chips
cream butter, sugar and salt together in mixer.
add remaining ingredients
on greased cookie sheet, bake @ 350 for 10 minutes
Sunday, September 21, 2008
Elsie's Caramels
2 C sugar
1 1/2 dark Karo syrup
1 C heavy cream (2 C one will be added later)
2 squares butter (must be butter)
Stir constantly and bring to boil. Boil 5 minutes. Add remaining cream very slowly, stirring constantly so that it never stops boiling. Let boil to a soft ball (I like the 238 degree firmness. It's firm enough to hold a good shape but doesn't take out your fillings). Add 1 tsp vanilla and a dash of salt. Pour into a 9" pan either buttered or, better yet, one lined with parchment paper. Cool; cut in squares and wrap in paper.
Hint: Stir constantly. After it is done and in the pan, place in the fridge until you can handle and shape to wrap. If you don't put it in the fridge first they will stick to the papers.
Carmel cooked to a softer stage is used for centers in dipping. Turtles are made with a soft carmel wrapped around a pecan then dipped.
1 1/2 dark Karo syrup
1 C heavy cream (2 C one will be added later)
2 squares butter (must be butter)
Stir constantly and bring to boil. Boil 5 minutes. Add remaining cream very slowly, stirring constantly so that it never stops boiling. Let boil to a soft ball (I like the 238 degree firmness. It's firm enough to hold a good shape but doesn't take out your fillings). Add 1 tsp vanilla and a dash of salt. Pour into a 9" pan either buttered or, better yet, one lined with parchment paper. Cool; cut in squares and wrap in paper.
Hint: Stir constantly. After it is done and in the pan, place in the fridge until you can handle and shape to wrap. If you don't put it in the fridge first they will stick to the papers.
Carmel cooked to a softer stage is used for centers in dipping. Turtles are made with a soft carmel wrapped around a pecan then dipped.
Chocolate Marshmallow Surprises
This recipe comes from the Pinegars' friend on Mercer Island.
2 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C cocoa
Stir these ingredients together.
1/2 C shortening
1 tsp vanilla
1 C sugar
1 egg
1/2 C milk
Cream together these ingredients. Mix in dry ingredients. Bake at 350 degrees for 8 minutes.
20 large marshmallows
Remove from the oven, set 1 marshmallow on top of each cookie. Return to the oven and bake an additional minute. Cool 1-2 minutes. Drizzle with chocolate icing.
2 C flour
1/2 tsp soda
1/2 tsp salt
1/2 C cocoa
Stir these ingredients together.
1/2 C shortening
1 tsp vanilla
1 C sugar
1 egg
1/2 C milk
Cream together these ingredients. Mix in dry ingredients. Bake at 350 degrees for 8 minutes.
20 large marshmallows
Remove from the oven, set 1 marshmallow on top of each cookie. Return to the oven and bake an additional minute. Cool 1-2 minutes. Drizzle with chocolate icing.
Kent's Soft Ginger Cookies
2 1/4 C firmly packed brown sugar
1 C salad oil
1/2 C applesauce
2 large eggs
4 1/2 C all-purpose flour
1 Tbsp baking soda
2 1/2 Tbsp ground ginger
1 1/2 tsp each ground cinnamon and ground nutmeg
1/2 tsp salt
In a large bowl, stir together sugar, salad oil,, applesauce, and eggs until blended. In another bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Add sugar mixture and blend well. With your hands, roll dough into 2 inch balls (about 1/4 c each) and place on ungreased 12x15 inch baking sheets. Bake in a 350 degree oven until tops crack and cookies just begin to brown, 10 - 12 minutes. If baking 2 sheets at a time, rotate halfway through baking. Cool on rack; serve warm or at room temperature. Store in an airtight container up to 3 days; freeze for longer storage.
Kent's baking tips: For a large melon ball scoop, bake 13 minutes on a good pan and 12 minutes on an old pan. For 2 large melon ball scoops, bake 13 1/2 minutes on a good pan.
1 C salad oil
1/2 C applesauce
2 large eggs
4 1/2 C all-purpose flour
1 Tbsp baking soda
2 1/2 Tbsp ground ginger
1 1/2 tsp each ground cinnamon and ground nutmeg
1/2 tsp salt
In a large bowl, stir together sugar, salad oil,, applesauce, and eggs until blended. In another bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, and salt. Add sugar mixture and blend well. With your hands, roll dough into 2 inch balls (about 1/4 c each) and place on ungreased 12x15 inch baking sheets. Bake in a 350 degree oven until tops crack and cookies just begin to brown, 10 - 12 minutes. If baking 2 sheets at a time, rotate halfway through baking. Cool on rack; serve warm or at room temperature. Store in an airtight container up to 3 days; freeze for longer storage.
Kent's baking tips: For a large melon ball scoop, bake 13 minutes on a good pan and 12 minutes on an old pan. For 2 large melon ball scoops, bake 13 1/2 minutes on a good pan.
Quick Cinnamon Rolls
This recipe comes from our dear friend, Thayne Orgill. It is a fast way to make cinnamon rolls in the morning and actually eat them right away.
Lisa's Baked French Toast
This recipe comes from my friend, Lisa Sharp. It is a great recipe for a brunch or morning party.
10 oz challah bread, or french bread, cut in 1 inch slices
2 C half and half
1 C whipping cream
8 large eggs
1 Tbsp sugar
2 Tbsp butter dash of salt
Coat 10x6 baking dish with butter. Layer with bread slices. Combine remaining ingredients and pour over bread. Sprinkle with cinnamon and refrigerate overnight. Bake at 350 degrees for 40-45 minutes. Let sit 5 minutes before serving.
10 oz challah bread, or french bread, cut in 1 inch slices
2 C half and half
1 C whipping cream
8 large eggs
1 Tbsp sugar
2 Tbsp butter dash of salt
Coat 10x6 baking dish with butter. Layer with bread slices. Combine remaining ingredients and pour over bread. Sprinkle with cinnamon and refrigerate overnight. Bake at 350 degrees for 40-45 minutes. Let sit 5 minutes before serving.
Bostonian Blueberry Muffins
Makes one dozen regular size muffins
1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla
Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.
Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.
1 C all-purpose flour
1 C whole-wheat flour
1/2 C plus 1 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 to 2 C fresh or frozen unthawed bluebuerries
1/2 C (1 stick) butter, melted
1/2 C milk
2 eggs
1/2 tsp vanilla
Preheat oven to 425. Butter muffin cups, or use muffin liners. Combine dry ingredients, except 1 1/2 Tbsp sugar, in bowl and blend. In a seperate bowl toss 1 Tbsp of the dry ingredients with berries; set aside. After butter has cooled slightly, stir in milk, then eggs and vanilla. Add egg mixture to dry ingredients and stir until well-moistened. Stir in berries. Spoon batter into muffin cups. Sprinkle muffin tops with reserved sugar. Bake 15 minutes until golden brown. Let muffins stand 5 minutes before removing from tin.
Note: If you must use the larger quantity of blueberries, you may experience some technical difficulty in removing the muffins from the pan. The best approach is letting the muffins cool completely before removing. Reheat them at 350 for about 7 minutes just before serving.
Big Dutch Babies
This recipe comes from our good friend, Barb Cahoon. She calls them "mountains". A great syrup recipe will be coming to serve with these.
4 eggs
1 C milk
1 C flour
1/3 C butter
Beat eggs together in a blender. Gradually add in milk and flour. Melt butter in a 9x13 pan in the oven. Pour batter into pan over butter. Bake for 20-25 minutes until puffy and browned.
4 eggs
1 C milk
1 C flour
1/3 C butter
Beat eggs together in a blender. Gradually add in milk and flour. Melt butter in a 9x13 pan in the oven. Pour batter into pan over butter. Bake for 20-25 minutes until puffy and browned.
Whole Grain Waffles
2 eggs, beaten
1 3/4 C skim milk
1/4 C oil
1/4 C unsweetened applesauce
1 tsp vanilla extract
1 C whole wheat pastry flour
1/2 C flax seed meal
1/4 C wheat germ
1/4 C all-purpose flour
4 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
In a large bowl,whisk together eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flaxseed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
1 3/4 C skim milk
1/4 C oil
1/4 C unsweetened applesauce
1 tsp vanilla extract
1 C whole wheat pastry flour
1/2 C flax seed meal
1/4 C wheat germ
1/4 C all-purpose flour
4 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
In a large bowl,whisk together eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flaxseed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.
Pizza Bread
Rhodes white bread dough
Pizza sauce
Defrost the bread dough, and roll out to the size of a jelly-roll pan. Poke holes in the dough every inch. Spread with pizza sauce. Bake at 350-400 degrees for 10-15 minutes.
Serve as "sandwich bread" with sandwich fillings (artichokes, onions, pastrami, ham, turkey, tomatoes, and provolone cheese).
Pizza sauce
Defrost the bread dough, and roll out to the size of a jelly-roll pan. Poke holes in the dough every inch. Spread with pizza sauce. Bake at 350-400 degrees for 10-15 minutes.
Serve as "sandwich bread" with sandwich fillings (artichokes, onions, pastrami, ham, turkey, tomatoes, and provolone cheese).
Swedish Pancakes
This recipe is from our friend, Rose Bean.
1 C flour
1 tsp salt
4 eggs
1 1/3 C milk
2 Tbsp oil
2 Tbsp sugar
Mix all ingredients together. Preheat a nonstick pan. Pour a small amount into a preheated pan and swirl around to cover the pan. Cook on medium low, and flip half way through.
1 C flour
1 tsp salt
4 eggs
1 1/3 C milk
2 Tbsp oil
2 Tbsp sugar
Mix all ingredients together. Preheat a nonstick pan. Pour a small amount into a preheated pan and swirl around to cover the pan. Cook on medium low, and flip half way through.
Saturday, September 20, 2008
Hummingbird Cake
Cake
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 large eggs, beaten slightly
¾ c. vegetable oil
1 c. chopped pecans
2-4 large ripe bananas (2 cups)
1 can (8 oz.) crushed pineapple (undrained)
1 ½ tsp. vanilla extract
Frosting
1 package (8 oz) cream cheese, softened
½ c. unsalted butter, softened
1 box ( 16 oz) confectioners’ sugar
Dash of salt
1 tsp. vanilla extract
For the Cake:
Heat oven to 350 degrees. Butter and flour two 9 inch cake pans. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cook on wire rack for 15 minutes. Turn out and cool completely.
For the Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners’ sugar. Beat in vanilla. Place one cake layer on a serving plate. Spread about 1 c. frosting over top. Place a second later on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.
3 c. all purpose flour
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 tsp. ground cinnamon
3 large eggs, beaten slightly
¾ c. vegetable oil
1 c. chopped pecans
2-4 large ripe bananas (2 cups)
1 can (8 oz.) crushed pineapple (undrained)
1 ½ tsp. vanilla extract
Frosting
1 package (8 oz) cream cheese, softened
½ c. unsalted butter, softened
1 box ( 16 oz) confectioners’ sugar
Dash of salt
1 tsp. vanilla extract
For the Cake:
Heat oven to 350 degrees. Butter and flour two 9 inch cake pans. In a large bowl, whisk together the flour, baking soda, salt, sugar and cinnamon. Add the eggs and oil. Stir until dry ingredients are just moistened. Stir in the pecans, bananas, pineapple and vanilla. Evenly divide batter between the prepared pans. Bake at 350 degrees for 28 minutes or until toothpick inserted into center of cake comes out clean. Cook on wire rack for 15 minutes. Turn out and cool completely.
For the Frosting:
In a large bowl, beat the cream cheese and butter until creamy. Gradually sift in the confectioners’ sugar. Beat in vanilla. Place one cake layer on a serving plate. Spread about 1 c. frosting over top. Place a second later on top. Frost top and sides of cake. Refrigerate for at least 1 hour before serving.
Tuesday, September 9, 2008
Orzo Pasta Salad
1 lb. orzo pasta
Ex. Virgin Olive Oil
2 c. Arugula or Spinach
¾ c. Feta cheese
½ c. Craisins
¼ c. pinenuts
3. T. lemon juice
Cook orzo according to package directions. Drain and spread on baking sheet. Drizzle with olive oil. Mix with remaining ingredients and toss to combine.
***Caitlin's salad submitted by Mary.***
Ex. Virgin Olive Oil
2 c. Arugula or Spinach
¾ c. Feta cheese
½ c. Craisins
¼ c. pinenuts
3. T. lemon juice
Cook orzo according to package directions. Drain and spread on baking sheet. Drizzle with olive oil. Mix with remaining ingredients and toss to combine.
***Caitlin's salad submitted by Mary.***
Recipes from Susan Tanner
Whole Wheat Bread
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth
Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).
Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).
Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour
Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.
Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate
Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.
Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary
Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional
Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.
Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla
5 cups hot water
2/3 c. oil
2/3 c. honey
3 T. yeast
2 T. salt
5 cups whole wheat flour.
Mix until smooth
Add:
2-4 T. dough enhancer
8-10 cups whole wheat flour (until dough pulls away from bowl).
(Susan uses 1 c. white flour to help with gluten).
Put oil on counter and knead. Roll into loaves. (4 medium loaves)
Let rise in bread pans about 30 min in a warm place. (Putting in oven dries them out).
Bake at 350 for 30 minutes. (Time depends on the size of the loaf).
Refrigerator Rolls
2 Tbsp yeast
1/4 c. warm water
1⁄2 c. butter or margarine
1 c. water
1⁄2 c. sugar
2 tsp. Salt
4 eggs
4 1⁄2 - 5 c. flour
Dissolve yeast in warm water (sprinkle a little sugar on top). Combine the butter, sugar, salt and 1 c. water; melt, then cool. Add the yeat to the cooled ingredients. Add the eggs; mix. Add the flour; mix. Cover till double in size (about 1 hour). Punch down and refrigerate overnight. Mold 3 hours before baking. Bake 8 minutes at 400. Yield about 4 dozen dinner rolls or 3 dozen orange rolls.
Orange Rolls
1⁄2 c. butter, melted
1⁄2 c. sugar
Rind of 1 orange, grated
1 Tbsp orange juice concentrate
Combine the ingredients. Roll the dough in 2 large rectangles. Spread orange mixture on dough and roll dough to look like a tube. Cut in one inch slices and put in greased muffin tins. Frost with orange glaze while hot.
Split Pea (or Sausage) Soup
3 quarts water
1 lb. Split peas
1 lb. Sausage
1 c. chopped celery
1 c. Chopped potatoes
1 c. sliced carrots
1 c. chopped onion
salt and pepper to taste
pinch of sage
pinch of rosemary
Cook peas until soft. Brown, drain, and rinse ground sausage. Add cooked sausage and vegetables about the last 30 minutes of cooking. You can add more water if it gets too thick.
Blond Brownies
1 c. butter, soft
2 c. brown sugar
4 eggs
1 tsp. vanilla
1/4 tsp salt
1 1⁄2 c. flour
1/4 c. coconut
chopped pecans, optional
Mix in order given. Bake at 350 for about 24 minutes in greased and floured 9 x 13 pan.
Burnt Butter Frosting
1/4 c butter, melted till golden brown
1/4 milk or cream
about 3-4 cups powdered sugar
shake of salt
1⁄2 tsp vanilla
Strawberry Asparagus Salad with Raspberry Vinagrette
Strawberry Asparagus Salad
Blanch desired amount of asparagus (only for about a minute).
Place in ice bath. Cut on diagonal and refrigerate.
Cut desired amount of strawberries on the round (not lengthwise).
Layer strawberries and asparagus in bowl. Sprinkle generously with feta cheese and sugared pine nuts.
To sugar pine nuts: cook pine nuts on stove with 2 T. sugar.
Just before serving sprinkle with raspberry vinaigrette or citrus dressing. Sprinkle each serving with salt before eating.
Raspberry Vinagrette
Blend:
1 ½ c. Girard’s Raspberry Vinaigrette
1 c. white vinegar
½ c. red onion (about 1 quarter of a small red onion)
1 ½ t. dry mustard
3 shakes lemon pepper (about a teaspoon)
½ c. sugar
½ c. honey
2 t. poppy seed
Mix ingredients in a blender. After a couple of minutes when mixture is frothy, add ½ c. light olive oil.
Blanch desired amount of asparagus (only for about a minute).
Place in ice bath. Cut on diagonal and refrigerate.
Cut desired amount of strawberries on the round (not lengthwise).
Layer strawberries and asparagus in bowl. Sprinkle generously with feta cheese and sugared pine nuts.
To sugar pine nuts: cook pine nuts on stove with 2 T. sugar.
Just before serving sprinkle with raspberry vinaigrette or citrus dressing. Sprinkle each serving with salt before eating.
Raspberry Vinagrette
Blend:
1 ½ c. Girard’s Raspberry Vinaigrette
1 c. white vinegar
½ c. red onion (about 1 quarter of a small red onion)
1 ½ t. dry mustard
3 shakes lemon pepper (about a teaspoon)
½ c. sugar
½ c. honey
2 t. poppy seed
Mix ingredients in a blender. After a couple of minutes when mixture is frothy, add ½ c. light olive oil.
Fresh Peach Ice Cream
2 ¼ c. sugar
6 T. lemon juice
7 T. orange juice concentrate
1 pt. heavy cream
1 can (14 oz) sweetened condensed milk (not evaporated)
1 t. vanilla
½ tsp. almond flavoring
2 c. fresh peaches, blended smooth (fresh, frozen works)
In a large bowl, combine sugar, lemon juice, orange juice, heavy cream, sweetened condensed milk, vanilla, almond flavoring and peaches. Pour mixture into freezer tub and add milk to within 2/3 full. Freeze according to manufacturer’s directions. Makes 4 quarts.
6 T. lemon juice
7 T. orange juice concentrate
1 pt. heavy cream
1 can (14 oz) sweetened condensed milk (not evaporated)
1 t. vanilla
½ tsp. almond flavoring
2 c. fresh peaches, blended smooth (fresh, frozen works)
In a large bowl, combine sugar, lemon juice, orange juice, heavy cream, sweetened condensed milk, vanilla, almond flavoring and peaches. Pour mixture into freezer tub and add milk to within 2/3 full. Freeze according to manufacturer’s directions. Makes 4 quarts.
Fern's Christmas Ribbon Salad
Serves 12-15
1 3 oz. cherry Jell-O
1 3 oz. lime Jell-O
1 3 oz. lemon Jell-O
3 c. boiling water (1 c. for each flavor of Jell-O
1 ½ c. cold water (divided)
1 c. marshmallows
2 3 oz. cream cheese (Mom uses 1 8 oz.)
½ c. mayonnaise
1 c. whipping cream (whipped)
1 20 oz. can crushed pineapple (drain ½ of the juice off)
Dissolve gelatin separately, using 1 c. boiling water for each. Stir marshmallows into the lemon Jell-O. Set aside.
Add ¾ c. cold water to lime Jell-O. Pour lime Jell-O into 13x9x2 inch pan. Chill until set, but not firm.
Add ¾ c. cold water to cherry Jell-O. Set aside at room temperature.
Beat cream cheese. Add to lemon Jell-O mixture and beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and pineapple. Chill until thick. Spoon gently over lime Jell-O. Chill until set, but not firm.
Chill cherry Jell-O until slightly thickened. Pour over lemon Jell-O. Chill until firm.
1 3 oz. cherry Jell-O
1 3 oz. lime Jell-O
1 3 oz. lemon Jell-O
3 c. boiling water (1 c. for each flavor of Jell-O
1 ½ c. cold water (divided)
1 c. marshmallows
2 3 oz. cream cheese (Mom uses 1 8 oz.)
½ c. mayonnaise
1 c. whipping cream (whipped)
1 20 oz. can crushed pineapple (drain ½ of the juice off)
Dissolve gelatin separately, using 1 c. boiling water for each. Stir marshmallows into the lemon Jell-O. Set aside.
Add ¾ c. cold water to lime Jell-O. Pour lime Jell-O into 13x9x2 inch pan. Chill until set, but not firm.
Add ¾ c. cold water to cherry Jell-O. Set aside at room temperature.
Beat cream cheese. Add to lemon Jell-O mixture and beat until blended. Chill until slightly thickened. Blend in mayonnaise, whipped cream and pineapple. Chill until thick. Spoon gently over lime Jell-O. Chill until set, but not firm.
Chill cherry Jell-O until slightly thickened. Pour over lemon Jell-O. Chill until firm.
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