1 c sugar
1 c light corn syrup
1 c peanut butter
6-7 c Rice Krispies
1 - 12oz pkg chocolat chips
1 pkg butterscotch chips
Combine sugar and syrup. Cook over medium heat until it just bubbles. Remove from heat and stir in peanut butter. Mix well. Add to Rice Krispies and stir until coated. Press into a buttered 9x13" pan. Melt chips together and spread over Rice Krispies for frosting. Cut in desired squares.
Wednesday, May 18, 2011
Cherry Chocolate Cake
Combine:
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring
Mix with spoon. Pour into an oiled 9x13" pan. Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center. While it cools prepare the frosting.
FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)
In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil. Boil one minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips. Stir until melted. Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.
Chocolate cake mix
oil, if the mix calls for it
3 beaten eggs
1 can Wilderness Cherry Pie Filling
1/4 t almond flavoring
Mix with spoon. Pour into an oiled 9x13" pan. Bake at 350 F for 30-35 minutes or until the cake springs back when pressed lightly in center. While it cools prepare the frosting.
FROSTING
5 T margarine
1/3 c evaporated milk
1 c granulated sugar
1 c chocolate chips (she prefers milk chocolate)
In a saucepan, put the margarine, evaporated milk and sugar over medium heat, stirring until it comes to a boil. Boil one minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips. Stir until melted. Spread over cake. If some of the chips haven't melted, the icing with have a crunchy texture.
Easy Caramel Frosting
1/4 c (1/2 stick) butter
3/4 c packed brown sugar
1/4 c evaporated milk
2 1/2 c powdered sugar
1 t vanilla
1 t maple flavoring
In saucepan, melt butter; add sugar and milk. Heat until sugar dissolves; cool slightly. Beat in powdered sugar, vanilla, and maple flavoring.
3/4 c packed brown sugar
1/4 c evaporated milk
2 1/2 c powdered sugar
1 t vanilla
1 t maple flavoring
In saucepan, melt butter; add sugar and milk. Heat until sugar dissolves; cool slightly. Beat in powdered sugar, vanilla, and maple flavoring.
Fluffy Pineapple Torte
1 1/2 c graham cracker crumbs
1/4 c butter or margarine, melted
2 T sugar
FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided
Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish. Bake at 325 F for 10 minutes; cool. Place can of evaporated milk in the refreigerator for 1 1/2 hours. Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 c walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Serves 12.
1/4 c butter or margarine, melted
2 T sugar
FILLING
1 - 12oz can evaporated milk
1 - 3oz pkg lemon gelatin
1 c boiling water
1 - 8oz pkg cream cheese, softened
1/2 c sugar
1 - 8oz can crushed pineapple, drained
1 c chopped walnuts, divided
Combine crumbs, butter and sugar; press into the bottom of an 11x7" baking dish. Bake at 325 F for 10 minutes; cool. Place can of evaporated milk in the refreigerator for 1 1/2 hours. Meanwhile, in a small bowl, dissove gelatin in water; chill until syrupy, about 1 1/2 hours. In a small mixing bowl, beat milk until stiff peaks form. In a large mixing bowl, beat cream cheese and sugar until smooth. Add gelatin; mix well. Stir in pineapple and 3/4 c walnuts. Fold in milk. Pour over crust. Chill for at least 3 hours or overnight. Sprinkle remaining walnuts over the top before filling is completely firm. Serves 12.
Ice Cream Crunch Cake
1 - 12oz pkg chocolate pieces
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream
Melt chocolate chips and peanut butter together in a large pan; add cereal. Spread on cookie sheet and cool; break up the cereal mixture into small pieces. Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan. Use remaining 1 c cereal mixture to make decorative topping and then freeze. Garnish with whipped cream and strawberries. Maes 12-16 servings.
2/3 c smooth peanut butter
6 c crispy rice cereal
1 gallon vanilla ice cream
Melt chocolate chips and peanut butter together in a large pan; add cereal. Spread on cookie sheet and cool; break up the cereal mixture into small pieces. Soften ice cream; fold in all but 2 c of cereal mixture and spread in 10" springform pan. Use remaining 1 c cereal mixture to make decorative topping and then freeze. Garnish with whipped cream and strawberries. Maes 12-16 servings.
Judy's Rasin Vanilla Drops
Boil until soft:
1 1/2 c raisins
1 1/2 c wter
Drain.
1 c shortening (not margarine)
1 1/2 c sugar
3 eggs
1 t vanilla
3 1/2 c flour
1 t baking powder
1 t baking soda
1 t salt
Mix shortening, sugar, eggs, and vanilla. Add raisins. Stir in dry ingredients by hand. Make into balls and roll in sugar. Bake at 375 F for 10 minutes. Take out of oven before they brown.
1 1/2 c raisins
1 1/2 c wter
Drain.
1 c shortening (not margarine)
1 1/2 c sugar
3 eggs
1 t vanilla
3 1/2 c flour
1 t baking powder
1 t baking soda
1 t salt
Mix shortening, sugar, eggs, and vanilla. Add raisins. Stir in dry ingredients by hand. Make into balls and roll in sugar. Bake at 375 F for 10 minutes. Take out of oven before they brown.
Strawberry Rhubarb Topping
6 c cut up rhubarb
1 1/2 c sugar
1 small pkg strawberry Jell-O
2 c water
1 t red food coloring, if desired
3 T minute tapioca
Cook all ingredients except tapioca for about 20 minutes. Add tapioca and let boil 2-3 minutes. Eat warm or cold, plain or with ice cream.
1 1/2 c sugar
1 small pkg strawberry Jell-O
2 c water
1 t red food coloring, if desired
3 T minute tapioca
Cook all ingredients except tapioca for about 20 minutes. Add tapioca and let boil 2-3 minutes. Eat warm or cold, plain or with ice cream.
Cherry Cheesecake
1 tall can evaporated milk (1 2/3 cups)
1 - 3oz pkg lemon Jell-O
1 c boiling water
2 1/2 c graham cracker crumbs
2 T sugar
1/2 t cinnamon
1/2 c butter, melted (one stick)
1 - 8oz pkg cream cheese
1/2 c sugar
2 t vanilla
Pour milk in to a deep small bowl; put in freezer along with beaters of your electric mixer. Freeze until ice crystals form around the edges. Dissolve Jell-O in boiling water, cool to room temperature. Combine crumbs, 2 T sugar, cinnamon, and butter in bowl. Press most of mixture firmly over bottom of a 9x13" pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with beaters until fluffy.
Beat cream cheese and the 1/2 c sugar in a large bowl until light and fluffy; blend in cooled Jell-O and vanilla. Add whipped evaporated milk to the creamed cheese mixture; beat at high speed for two minutes. Pour into prepared pan. Spread evenly. Sprinkle with reserved crumbs. Chill until firm (3 hours). Spread cherry pie filling or other favorite topping on top.
1 - 3oz pkg lemon Jell-O
1 c boiling water
2 1/2 c graham cracker crumbs
2 T sugar
1/2 t cinnamon
1/2 c butter, melted (one stick)
1 - 8oz pkg cream cheese
1/2 c sugar
2 t vanilla
Pour milk in to a deep small bowl; put in freezer along with beaters of your electric mixer. Freeze until ice crystals form around the edges. Dissolve Jell-O in boiling water, cool to room temperature. Combine crumbs, 2 T sugar, cinnamon, and butter in bowl. Press most of mixture firmly over bottom of a 9x13" pan; reserve remaining crumbs. Beat icy evaporated milk at high speed with beaters until fluffy.
Beat cream cheese and the 1/2 c sugar in a large bowl until light and fluffy; blend in cooled Jell-O and vanilla. Add whipped evaporated milk to the creamed cheese mixture; beat at high speed for two minutes. Pour into prepared pan. Spread evenly. Sprinkle with reserved crumbs. Chill until firm (3 hours). Spread cherry pie filling or other favorite topping on top.
Kentucky Butter Cake
3 c flour
2 c sugar
1 t salt
1/2 soda
1 c buttermilk
1 c butter, softened (margarine doesn't work in this recipe)
2 t vanilla
4 eggs
Mis together on low. Then mix 3 minutes on medium. Pour into pans. Bake for 60-70 minutes at 325 F. (Makes 2 loaves)
Topping
3/4 c sugar
1/3 c butter
3 T water
2 t vanilla
Heat the sugar, butter and water. Add the vanilla. Prick cake with fork and pour topping over it.
2 c sugar
1 t salt
1/2 soda
1 c buttermilk
1 c butter, softened (margarine doesn't work in this recipe)
2 t vanilla
4 eggs
Mis together on low. Then mix 3 minutes on medium. Pour into pans. Bake for 60-70 minutes at 325 F. (Makes 2 loaves)
Topping
3/4 c sugar
1/3 c butter
3 T water
2 t vanilla
Heat the sugar, butter and water. Add the vanilla. Prick cake with fork and pour topping over it.
Vanilla Ice Cream
Read instructions completely - chilling times will vary depending on ice cream maker.
2 vanilla beans
2 c milk
6 large egg yolks
3/4 c plus 2 T sugar
2 c very cold heavy cream
1 t pur vanilla extract
Split the vanilla beans legthwise with a sharp knife. Gently scrape out all the seeds.
Place the vanilla bean scrapings and pods in a medium saucepan with the milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine yolks and sugar and beat with whisk attachment at medium high speed until very thick and pale yellow, 3-5 minutes. Alternatively, whisk together in medium bowl.
Return milk to stove, and bring just to a simmer. Using a measureing cup or ladle, slowly pour about 1/2 c of the hot milk mixture into the egg yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture about 1/2 c at a time until it has all been added. Whisk until combined.
Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, 3-5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat and immediately stir the chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. I line the sieve with cheese cloth - this makes the ice cream more like ice cream and less like whipped cream to taste. Discard vanilla pod and seeds. Stir vanilla extract into the cooled custard. Cover bowl and transfer to fridge until chilled, at least 30 minutes to overnight.
Pour custard into an ice cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard. Transfer the soft ice cream to a plastic container; freeze at least 4 hours and up to 1 week.
2 vanilla beans
2 c milk
6 large egg yolks
3/4 c plus 2 T sugar
2 c very cold heavy cream
1 t pur vanilla extract
Split the vanilla beans legthwise with a sharp knife. Gently scrape out all the seeds.
Place the vanilla bean scrapings and pods in a medium saucepan with the milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine yolks and sugar and beat with whisk attachment at medium high speed until very thick and pale yellow, 3-5 minutes. Alternatively, whisk together in medium bowl.
Return milk to stove, and bring just to a simmer. Using a measureing cup or ladle, slowly pour about 1/2 c of the hot milk mixture into the egg yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture about 1/2 c at a time until it has all been added. Whisk until combined.
Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon, 3-5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat and immediately stir the chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. I line the sieve with cheese cloth - this makes the ice cream more like ice cream and less like whipped cream to taste. Discard vanilla pod and seeds. Stir vanilla extract into the cooled custard. Cover bowl and transfer to fridge until chilled, at least 30 minutes to overnight.
Pour custard into an ice cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard. Transfer the soft ice cream to a plastic container; freeze at least 4 hours and up to 1 week.
Warm Pear Raspberry Bruschetta
Serves 4
1 t ground cinnamon
6 T sugar
4 slices Italian or French bread, cut on diagonal
3 T butter
2 ripe but firm Bartlett pears (I use Mom's canned pears)
juice of 1 lemon (abt 2 T)
1/3 c mascarpone cheese, room temperature (cream cheese can be substituted)
1/2 c raspberries
Combine cinnamon and sugar in a small bowl. Toast bread until golden and spread with 1 T butter. Sprinkle with 1/4 t cinnamon sugar and set aside.
Peel, core and slice pears into 3/4" thick wedges and toss with lemon juice. Melt remaining 2 T butter in a medium skillet over medium high heat. Add pears and remaining cinnamon sugar and cook until caramelized and tender, 2-3 minutes. Add 1/4 c water and swirl until caramel in pan is saucy. Spread mascarpone on cinnamon toast and top with pears, caramel and raspberries.
1 t ground cinnamon
6 T sugar
4 slices Italian or French bread, cut on diagonal
3 T butter
2 ripe but firm Bartlett pears (I use Mom's canned pears)
juice of 1 lemon (abt 2 T)
1/3 c mascarpone cheese, room temperature (cream cheese can be substituted)
1/2 c raspberries
Combine cinnamon and sugar in a small bowl. Toast bread until golden and spread with 1 T butter. Sprinkle with 1/4 t cinnamon sugar and set aside.
Peel, core and slice pears into 3/4" thick wedges and toss with lemon juice. Melt remaining 2 T butter in a medium skillet over medium high heat. Add pears and remaining cinnamon sugar and cook until caramelized and tender, 2-3 minutes. Add 1/4 c water and swirl until caramel in pan is saucy. Spread mascarpone on cinnamon toast and top with pears, caramel and raspberries.
Rocky Road Squares
1 - 12oz pkg chocolate chips
1 - 14oz can sweetened condensed milk
2 T margarine
2 c dry roasted peanuts
1 - 10 1/2oz pkg of mini marshmallows
Mix together chocolate chips, condensed milk and margarine and heat for 4 minutes on high in the microwave. Add peanuts and marshmallows, stirring well. Put in cake pan lined with wax paper. Chill 2 hours. Cut and serve.
1 - 14oz can sweetened condensed milk
2 T margarine
2 c dry roasted peanuts
1 - 10 1/2oz pkg of mini marshmallows
Mix together chocolate chips, condensed milk and margarine and heat for 4 minutes on high in the microwave. Add peanuts and marshmallows, stirring well. Put in cake pan lined with wax paper. Chill 2 hours. Cut and serve.
Caramel Popcorn
2 large bowls air popped popcorn
3 c non-packed brown sugar
1 c plus 1 t Karo syrup
1 cube margarine
1 can condensed milk
1 t baking soda
Stir sugar and syrup over medium heat until boiling. Reduce to medium low for 7 minutes stirring constantly. Remove from heat, add margarine, and stir until completely melted. Stir in milk. Return to stove until a full rolling boil and add soda. Pour over popcorn and stir in completely.
3 c non-packed brown sugar
1 c plus 1 t Karo syrup
1 cube margarine
1 can condensed milk
1 t baking soda
Stir sugar and syrup over medium heat until boiling. Reduce to medium low for 7 minutes stirring constantly. Remove from heat, add margarine, and stir until completely melted. Stir in milk. Return to stove until a full rolling boil and add soda. Pour over popcorn and stir in completely.
Caramel Corn
This is Dixie's dad's recipe.
2 1/2 c brown sugar
1 cube margarine
1 c Karo syrup
1 can Eagle brand condensed milk
Mix sugar and Karo and bring to a boil. Add the butter. When the butter is melted add 1 can of condensed milk. Pour over popcorn and mix well.
2 1/2 c brown sugar
1 cube margarine
1 c Karo syrup
1 can Eagle brand condensed milk
Mix sugar and Karo and bring to a boil. Add the butter. When the butter is melted add 1 can of condensed milk. Pour over popcorn and mix well.
Caramels
4 c sugar
2 cubes margarine
1 3/4 c light Karo syrup
1 can Eagle brand condensed milk
Nuts if desired
Mix together the sugar, syrup and margarine in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Pour in condensed milk slowly, a drizzle at a time. Continue boiling until the temperature reaches the midpoint between soft ball and hard ball. Pour into a buttered pan and cool. Wrap in wax paper if desired. This recipe makes a large sheet pan of caramels.
2 cubes margarine
1 3/4 c light Karo syrup
1 can Eagle brand condensed milk
Nuts if desired
Mix together the sugar, syrup and margarine in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Pour in condensed milk slowly, a drizzle at a time. Continue boiling until the temperature reaches the midpoint between soft ball and hard ball. Pour into a buttered pan and cool. Wrap in wax paper if desired. This recipe makes a large sheet pan of caramels.
Fantasy Fudge
6 c sugar
3 cubes margarine or butter
1 1/2 c canned milk
Cook in heavy pan. Boil and cook stirring for 5 minutes. Remove from heat and add:
4 c chocolate chips
2 - 7oz jars marshmallow cream
2 t vanilla
Spread on Pam-sprayed cookie sheet and cool.
3 cubes margarine or butter
1 1/2 c canned milk
Cook in heavy pan. Boil and cook stirring for 5 minutes. Remove from heat and add:
4 c chocolate chips
2 - 7oz jars marshmallow cream
2 t vanilla
Spread on Pam-sprayed cookie sheet and cool.
Divinity
3 c granulated sugar
2/3 c light corn syrup
1/4 t salt
2/3 c water
3 egg whites, beaten till stiff
1 t vanilla
Dissolve sugar, syrup and salt over low heat, stirring constantly. Cook without stirring, to firm ball stage. Wash down any crystals that may form on the side of the pan with a damp cloth. Remove from heat and pour gradually over the stiffly beaten egg whites. Add vanilla and continue to beat until mixture will hold its shape when dropped from spoon. Drop by spoonfuls on wax paper.
We never had had or used a candy thermometer. Grandpa just takes a cup of cold water and puts a spoonful of the boiling syrup in it after it has cooked for about ten minutes to see if it has cooked long enough. If the candy is firm and not too hard or brittle, it is ready to pour into the beaten egg whites. You can add nuts, raisins or food coloring.
2/3 c light corn syrup
1/4 t salt
2/3 c water
3 egg whites, beaten till stiff
1 t vanilla
Dissolve sugar, syrup and salt over low heat, stirring constantly. Cook without stirring, to firm ball stage. Wash down any crystals that may form on the side of the pan with a damp cloth. Remove from heat and pour gradually over the stiffly beaten egg whites. Add vanilla and continue to beat until mixture will hold its shape when dropped from spoon. Drop by spoonfuls on wax paper.
We never had had or used a candy thermometer. Grandpa just takes a cup of cold water and puts a spoonful of the boiling syrup in it after it has cooked for about ten minutes to see if it has cooked long enough. If the candy is firm and not too hard or brittle, it is ready to pour into the beaten egg whites. You can add nuts, raisins or food coloring.
Gingerbread Whole Wheat Pancakes with Buttermilk Syrup
I found this recipe at my favorite food storage site - Everyday Food Storage. We LOVE these pancakes and double the recipe to get about 30 pancakes.
1 c milk (I use 3 T cannery powdered milk + 1 c water)
1 c wheat kernels (I like the hard white wheat, again from the cannery)
2 eggs (2 T powdered eggs + 1/4 c water)
2 t baking powder
1 1/2 t salt
2 T oil
2 T honey or sugar
1/4 c molasses
1/4 t cinnamon
1/4 t ground ginger
1/4 t cloves
If you have a heavy duty blender (Blend Tec or Vita Mix) then dump it all in and blend a minute or so until smooth.
Otherwise, put wheat and 1 1/4 c water (this is all the water for the powdered milk and eggs) in blender (or milk if you're not using powdered). Blend on high til smooth. Add eggs, oil, baking powder, salt, honey and seasonings to batter. Blend on low.
Cook on hot griddle and enjoy with syrup!
Hot Homemade Buttermilk Syrup
1/2 c buttermilk (I use buttermilk powder and water - or just use milk with 1/2 t vinegar or lemon juice)
2 c sugar
1/2 c butter or margarine
2 T corn syrup
2 t baking soda
1 t vanilla (add after removing from heat)
Boil all except vanilla 3 min. Will foam so use a big pot! It will turn a caramel color at the end. Take off heat, stir in vanilla and pour over pancakes.
If you're interested, made with food storage items, two pancakes and a T of syrup is 222 calories. :)
1 c milk (I use 3 T cannery powdered milk + 1 c water)
1 c wheat kernels (I like the hard white wheat, again from the cannery)
2 eggs (2 T powdered eggs + 1/4 c water)
2 t baking powder
1 1/2 t salt
2 T oil
2 T honey or sugar
1/4 c molasses
1/4 t cinnamon
1/4 t ground ginger
1/4 t cloves
If you have a heavy duty blender (Blend Tec or Vita Mix) then dump it all in and blend a minute or so until smooth.
Otherwise, put wheat and 1 1/4 c water (this is all the water for the powdered milk and eggs) in blender (or milk if you're not using powdered). Blend on high til smooth. Add eggs, oil, baking powder, salt, honey and seasonings to batter. Blend on low.
Cook on hot griddle and enjoy with syrup!
Hot Homemade Buttermilk Syrup
1/2 c buttermilk (I use buttermilk powder and water - or just use milk with 1/2 t vinegar or lemon juice)
2 c sugar
1/2 c butter or margarine
2 T corn syrup
2 t baking soda
1 t vanilla (add after removing from heat)
Boil all except vanilla 3 min. Will foam so use a big pot! It will turn a caramel color at the end. Take off heat, stir in vanilla and pour over pancakes.
If you're interested, made with food storage items, two pancakes and a T of syrup is 222 calories. :)
Tuesday, May 17, 2011
Basic Banana Muffins
1 1/2 c flour
1 c sugar
1 t baking soda
1/2 t salt
3 medium bananas
1 egg
1/3 c oil
1 t vanilla
chopped nuts (optional)
In a blender mix the sugar, bananas, oil and vanilla. Dump the dough into a bowl and add the flour, baking soda, and salt. Stir. Pour into muffin tins and bake at 375 F for 18-22 minutes.
1 c sugar
1 t baking soda
1/2 t salt
3 medium bananas
1 egg
1/3 c oil
1 t vanilla
chopped nuts (optional)
In a blender mix the sugar, bananas, oil and vanilla. Dump the dough into a bowl and add the flour, baking soda, and salt. Stir. Pour into muffin tins and bake at 375 F for 18-22 minutes.
Samantha's Pizza Dough
1 T dry yeast
1 t salt
1 c warm water
2 T vegetable oil
1 t sugar
2 1/2 c flour
Combine yeast, warm water and sugar. Let yeast activate. Add salt, vegetable oil and flour; mix well. Knead into a ball. Let rest 15 minutes. Roll out on a floured surface. Place on a greased pizza pan and top with desired toppings. Bake at 425 F for 18 to 20 minutes.
1 t salt
1 c warm water
2 T vegetable oil
1 t sugar
2 1/2 c flour
Combine yeast, warm water and sugar. Let yeast activate. Add salt, vegetable oil and flour; mix well. Knead into a ball. Let rest 15 minutes. Roll out on a floured surface. Place on a greased pizza pan and top with desired toppings. Bake at 425 F for 18 to 20 minutes.
Samantha's Whole Wheat Bread
2 T yeast
1/4 c dry milk
2/3 c applesauce
5 c warm water
2/3 c honey
11 - 13 c whole wheat flour
1 T salt
Let yeast activate in 1 c of warm water. In a mixer or large bowl combine applesauce, honey, salt, dry milk and the 4 remaining c of warm water. When ready add the activated yeast; mix well. Add 7 c flour; mix well. Let it sponge for 10 minutes. Add the remaining flour; mix well. The dough should form a ball and clean the sides of the bowl. Let rise for 40 minutes. Knead for 7 - 10 minutes. Form dough in to five loaves and place into greased loaf pans. Let dough rise until it is just above the top of the pans, about 30 minutes. Bake at 350 F for 30 minutes until golden brown.
1/4 c dry milk
2/3 c applesauce
5 c warm water
2/3 c honey
11 - 13 c whole wheat flour
1 T salt
Let yeast activate in 1 c of warm water. In a mixer or large bowl combine applesauce, honey, salt, dry milk and the 4 remaining c of warm water. When ready add the activated yeast; mix well. Add 7 c flour; mix well. Let it sponge for 10 minutes. Add the remaining flour; mix well. The dough should form a ball and clean the sides of the bowl. Let rise for 40 minutes. Knead for 7 - 10 minutes. Form dough in to five loaves and place into greased loaf pans. Let dough rise until it is just above the top of the pans, about 30 minutes. Bake at 350 F for 30 minutes until golden brown.
Donna Hiatt's Cornbread
1 1/4 c whole wheat flour
1 c milk
3/4 c corn meal
1/4 c vegetable oil
1/4 c sugar
1 egg
2 t baking powder
1/2 t salt
Combine the dry ingredients in a bowl. Add the wet ingredients and stir until just moistened. Bake in a greased 9" square pan at 400 F for 20-25 minutes.
1 c milk
3/4 c corn meal
1/4 c vegetable oil
1/4 c sugar
1 egg
2 t baking powder
1/2 t salt
Combine the dry ingredients in a bowl. Add the wet ingredients and stir until just moistened. Bake in a greased 9" square pan at 400 F for 20-25 minutes.
JoAnn's Baking Powder Biscuits
2 c flour
1/4 c shortening
1 T baking powder
3/4 c milk
1/2 t salt
Mix flour, baking powder and salt together. Cut in shortening with a fork. Add the milk. Mix just until moistened. The more it is worked the tougher it will be. Roll on a floured surface until the dough is 1/2" thick. Cut and bake on an ungreased sheet for 12 minutes at 450 F.
1/4 c shortening
1 T baking powder
3/4 c milk
1/2 t salt
Mix flour, baking powder and salt together. Cut in shortening with a fork. Add the milk. Mix just until moistened. The more it is worked the tougher it will be. Roll on a floured surface until the dough is 1/2" thick. Cut and bake on an ungreased sheet for 12 minutes at 450 F.
Flour Tortillas
4 c flour
2 t shortening
2 t salt
1 c warm water
2 t baking powder
Mix the flour, salt, and baking powder. Cut in shortening with a fork. Add the water. If more water is needed add 1 T at a time. Mix with hands. Roll into a log and let set 15 minutes. Cut into 12 portions and roll into a ball. Roll each ball out flat. Cook in a hot skillet by browning on each side.
2 t shortening
2 t salt
1 c warm water
2 t baking powder
Mix the flour, salt, and baking powder. Cut in shortening with a fork. Add the water. If more water is needed add 1 T at a time. Mix with hands. Roll into a log and let set 15 minutes. Cut into 12 portions and roll into a ball. Roll each ball out flat. Cook in a hot skillet by browning on each side.
Marjorie Bell's Pie Crust
2 c flour
1 t salt
1 t shortening
1/2 c ice cold water
Cut together and form a ball. (The less you work with it, the flakier it will be). Roll out on a floured surface. The recipe makes enough dough for a top and bottom crust or 2 bottoms. When making a baked pastry shell, prick the bottom and sides with the tines of a fork. Bake at 450 F for 10-12 minutes.
1 t salt
1 t shortening
1/2 c ice cold water
Cut together and form a ball. (The less you work with it, the flakier it will be). Roll out on a floured surface. The recipe makes enough dough for a top and bottom crust or 2 bottoms. When making a baked pastry shell, prick the bottom and sides with the tines of a fork. Bake at 450 F for 10-12 minutes.
Lynden's Banana Bread
1/2 c butter
3 or 4 bananas
1 c sugar
1 t baking soda
2 eggs
2 c flour
Cream the butter and sugar together. Add eggs and bananas; mix well. Add the baking soda and flour; mix until just moistened. Bake at 350 F for 45 minutes in 2 greased loaf pans. (Lynden's grandmother would make this banana bread for birthday presents).
3 or 4 bananas
1 c sugar
1 t baking soda
2 eggs
2 c flour
Cream the butter and sugar together. Add eggs and bananas; mix well. Add the baking soda and flour; mix until just moistened. Bake at 350 F for 45 minutes in 2 greased loaf pans. (Lynden's grandmother would make this banana bread for birthday presents).
90-Minute Hot Rolls
3 T shortening
1 t salt
2 T yeast
1 egg, well beaten
1/2 c warm water
2 T sugar
2 c warm water
4+ c flour
Dissolve yeast in 1/2 c of warm water. Add sugar, salt, and shortening to 2 c warm water. Stir in 1 c of flour. Whip until smooth. Add dissoved yeast and mix until smooth. Add egg and flour, a little at a time, until the dough is fairly sticky but not too sticky. Knead and let rise about 20 minutes. Make rolls and let rise 30 more minutes. Bake for 15 minutes at 425 F.
1 t salt
2 T yeast
1 egg, well beaten
1/2 c warm water
2 T sugar
2 c warm water
4+ c flour
Dissolve yeast in 1/2 c of warm water. Add sugar, salt, and shortening to 2 c warm water. Stir in 1 c of flour. Whip until smooth. Add dissoved yeast and mix until smooth. Add egg and flour, a little at a time, until the dough is fairly sticky but not too sticky. Knead and let rise about 20 minutes. Make rolls and let rise 30 more minutes. Bake for 15 minutes at 425 F.
Linda's Breadsticks
1 T yeast
1 T powdered milk
1 t salt
1 1/2 c warm water
1 t honey
4 to 4 1/2 c flour
Dissolve yeast in warm water and let stand for 15 minutes. Add powdered milk, honey, salt and enough flour to make stiff dough. Roll into snakes and put on a greased cookie sheet. Brush with butter; sprinkle with salt if desired. Let rise 15 minutes. Bake at 400 F for 15 minutes. This recipe makes 8 to 12 breadsticks.
1 T powdered milk
1 t salt
1 1/2 c warm water
1 t honey
4 to 4 1/2 c flour
Dissolve yeast in warm water and let stand for 15 minutes. Add powdered milk, honey, salt and enough flour to make stiff dough. Roll into snakes and put on a greased cookie sheet. Brush with butter; sprinkle with salt if desired. Let rise 15 minutes. Bake at 400 F for 15 minutes. This recipe makes 8 to 12 breadsticks.
Mmm Good Buns
Linda got this recipe from a Canadian roommate, thus "buns" instead of "rolls".
4 1/2 c lukewarm water
1/2 c sugar
3 eggs, beaten
4 t salt
3/4 c oil
4 T instant yeast mixed with 2 c flour
9 + c of flour
Mix water, sugar, eggs, salt, and oil. Add the flour and yeast mixture. Stir for 2 minutes. Add 9+ cups flour to make a sticky dough. Let rise for 15 minutes. Punch down. Repeat 3 times. Make buns or cinnamon buns, etc. Let rise until the dough is doubled in bulk. Bake for 20 minutes at 350 F. This recipe makes lots.
4 1/2 c lukewarm water
1/2 c sugar
3 eggs, beaten
4 t salt
3/4 c oil
4 T instant yeast mixed with 2 c flour
9 + c of flour
Mix water, sugar, eggs, salt, and oil. Add the flour and yeast mixture. Stir for 2 minutes. Add 9+ cups flour to make a sticky dough. Let rise for 15 minutes. Punch down. Repeat 3 times. Make buns or cinnamon buns, etc. Let rise until the dough is doubled in bulk. Bake for 20 minutes at 350 F. This recipe makes lots.
French Bread
1 1/2 c water
1 T yeast
2 t salt
1 t sugar
1 T oil (optional)
4 - 4 1/2 c flour
Mix all but 1 c flour together. Then add the 1 cup of flour and knead for 5 minutes. Most of the flour will knead in to make a very stiff dough. Let rise to double in bulk. Make into long load and place on cookie sheet. Cut slits in the top with a knife. Brush with beaten egg or it will not brown. Bake for 20 minutes at 350 F.
1 T yeast
2 t salt
1 t sugar
1 T oil (optional)
4 - 4 1/2 c flour
Mix all but 1 c flour together. Then add the 1 cup of flour and knead for 5 minutes. Most of the flour will knead in to make a very stiff dough. Let rise to double in bulk. Make into long load and place on cookie sheet. Cut slits in the top with a knife. Brush with beaten egg or it will not brown. Bake for 20 minutes at 350 F.
Linda's Zucchini Bread
3 eggs, beaten
3 c shredded zucchini
1 c oil
3 t cinnamon
1 t baking soda
3 c flour
2 c brown sugar
1 t salt
2 t vanilla
1/2 t baking powder
Nuts (optional)
Mix together and bake in a loaf pan at 350 F for 1 hour.
3 c shredded zucchini
1 c oil
3 t cinnamon
1 t baking soda
3 c flour
2 c brown sugar
1 t salt
2 t vanilla
1/2 t baking powder
Nuts (optional)
Mix together and bake in a loaf pan at 350 F for 1 hour.
Orange Pancakes
Make pancakes using Bisquick by following the directions. When the batter is done add a little orange juice concentrate to have a little bit of an orange taste.
In a medium sauce pan add equal amounts of butter, evaporated milk, sugar, and orange juice concentrate. Cook over medium heat until the sauce boils. Serve over the pancakes.
If using 1 cup of milk, sugar, etc., you should use 1 cup of butter, not one stick.
In a medium sauce pan add equal amounts of butter, evaporated milk, sugar, and orange juice concentrate. Cook over medium heat until the sauce boils. Serve over the pancakes.
If using 1 cup of milk, sugar, etc., you should use 1 cup of butter, not one stick.
Dumplings
1 stick butter
1 t salt
1 c flour
1 c milk
2 eggs
Melt butter in a sauce pan. Add salt and flour. Blend together and add milk. Stir and cook until the mixture forms a ball around the spoon and leaves the sides of the pan clean. Remove from heat. Cool one minute. Add eggs one at a time, beating well after each addition. Drop by spoonfulls into boiling chicken soup. Cover and cook about 20 minutes WITHOUT removing the cover.
1 t salt
1 c flour
1 c milk
2 eggs
Melt butter in a sauce pan. Add salt and flour. Blend together and add milk. Stir and cook until the mixture forms a ball around the spoon and leaves the sides of the pan clean. Remove from heat. Cool one minute. Add eggs one at a time, beating well after each addition. Drop by spoonfulls into boiling chicken soup. Cover and cook about 20 minutes WITHOUT removing the cover.
Crepes
3/4 c milk
3 eggs
3/4 c flour
2 t sugar
1/2 t salt
Beat together milk and eggs. Add flour, sugar and salt. Beat again. Cook in buttered frying pan.
3 eggs
3/4 c flour
2 t sugar
1/2 t salt
Beat together milk and eggs. Add flour, sugar and salt. Beat again. Cook in buttered frying pan.
Batter French Toast
1 c milk
1 c flour
1 1/2 t baking powder
2 eggs
pinch of salt
Beat together. Dip bread slices in batter and cook in buttered skillet. This recipe is enough for about 8 slices of bread.
1 c flour
1 1/2 t baking powder
2 eggs
pinch of salt
Beat together. Dip bread slices in batter and cook in buttered skillet. This recipe is enough for about 8 slices of bread.
Party Bread Sticks
4 c flour
1 T sugar
1 t salt
2 T yeast
1 1/2 c hot water
1/4 c oil
1/4 c butter, melted
Parmesan cheese
garlic salt
Salad Suprememe or Vegetable Supreme Seasoning
In a mixing bowl combine flour, sugar, salt and yeast. In a small pitcher combine the hot water and oil. Slowly pour water mixture into flour mixture while stirring to form a soft dough. Knead for 5 minutes. Let dough sit for 5 minutes. Cut into 2 pieces. Roll with a rolling pin to form an oblong circle about 1/4" thick. Place circle on a large greased cookie sheet. Using a pizza cutter cut into 1" strips. Brush the sticks with melted butter and sprinkle with favorite toppings. Let them rise for about 10 minutes. Bake at 375 F for 15 minutes. This can also be used as pizza crust.
1 T sugar
1 t salt
2 T yeast
1 1/2 c hot water
1/4 c oil
1/4 c butter, melted
Parmesan cheese
garlic salt
Salad Suprememe or Vegetable Supreme Seasoning
In a mixing bowl combine flour, sugar, salt and yeast. In a small pitcher combine the hot water and oil. Slowly pour water mixture into flour mixture while stirring to form a soft dough. Knead for 5 minutes. Let dough sit for 5 minutes. Cut into 2 pieces. Roll with a rolling pin to form an oblong circle about 1/4" thick. Place circle on a large greased cookie sheet. Using a pizza cutter cut into 1" strips. Brush the sticks with melted butter and sprinkle with favorite toppings. Let them rise for about 10 minutes. Bake at 375 F for 15 minutes. This can also be used as pizza crust.
Cream Puffs
Dixie got this recipe from Janene Cobb.
1 c water
1/3 c shortening or margarine
1/2 t salt
1 c flour
4 eggs
Boil the water, shortening and salt. Bring it to a brisk boil. Add the flour and stir quickly. Cool a little. Add the eggs one at a time stirring between each. Bake by the teaspoonful on a greased cookie sheet. Bake at 450 F for 15 mintures and turn oven down to 350 F and bake for another 25 minutes. Do NOT open the oven. Cool and fill with sandwich filling or pudding, etc. (Sometimes it doesn not take 25 minutes but to check look through the oven window, do not open the door - they will fall). Dixie has made these with whole wheat flour and they are also very good.
1 c water
1/3 c shortening or margarine
1/2 t salt
1 c flour
4 eggs
Boil the water, shortening and salt. Bring it to a brisk boil. Add the flour and stir quickly. Cool a little. Add the eggs one at a time stirring between each. Bake by the teaspoonful on a greased cookie sheet. Bake at 450 F for 15 mintures and turn oven down to 350 F and bake for another 25 minutes. Do NOT open the oven. Cool and fill with sandwich filling or pudding, etc. (Sometimes it doesn not take 25 minutes but to check look through the oven window, do not open the door - they will fall). Dixie has made these with whole wheat flour and they are also very good.
Oven-Baked Apple Pecan Pancake
3/4 c Krusteaz pancake mix
1/2 c water
3 eggs
1/3 c sugar
2 large cooking apples, peeled and thinklly sliced
Heat the oven to 450 F. Combine pancake mix, water, eggs, and 1 t sugar, mix well. Saute apples with 1/4 c butter or margarine over medium-high heat until tender. Put apples in baking pan. Sprinkle apples with 1/2 c pecans. Pour over apples and nuts. Mix the rest of the sugar with 1 t cinnamon. Sprinkle over top. Cover with lid or foil. Bake for 12 to 14 minutes. Cut into wedges. Cool slightly. Eat with syrup. We love this stuff. Company does too. Enjoy! Great with Jimmy Dean sausage and cold milk!
1/2 c water
3 eggs
1/3 c sugar
2 large cooking apples, peeled and thinklly sliced
Heat the oven to 450 F. Combine pancake mix, water, eggs, and 1 t sugar, mix well. Saute apples with 1/4 c butter or margarine over medium-high heat until tender. Put apples in baking pan. Sprinkle apples with 1/2 c pecans. Pour over apples and nuts. Mix the rest of the sugar with 1 t cinnamon. Sprinkle over top. Cover with lid or foil. Bake for 12 to 14 minutes. Cut into wedges. Cool slightly. Eat with syrup. We love this stuff. Company does too. Enjoy! Great with Jimmy Dean sausage and cold milk!
Apple Pancakes
3 e
1/2 c flour
1/2 c milk
4 T butter or margarine
2 cored, peeled, sliced apples (baking apples are best)
1/2 c melted butter
1/4 c sugar and 1 T cinnamon
Mix together eggs, flour and milk. Saute the sliced apples until soft in 4 T butter. Pour egg mixture over top. Bake in oven for 10 minutes at 500 F. Take out and pour 1/4 c of melted butter over the top and sprinkle with sugar and cinnamon mixture. Bake 5 minutes more and serve. It is good covered with maple syrup and served with ice cream.
1/2 c flour
1/2 c milk
4 T butter or margarine
2 cored, peeled, sliced apples (baking apples are best)
1/2 c melted butter
1/4 c sugar and 1 T cinnamon
Mix together eggs, flour and milk. Saute the sliced apples until soft in 4 T butter. Pour egg mixture over top. Bake in oven for 10 minutes at 500 F. Take out and pour 1/4 c of melted butter over the top and sprinkle with sugar and cinnamon mixture. Bake 5 minutes more and serve. It is good covered with maple syrup and served with ice cream.
Sally's Breadsticks
1 T yeast
2 T sugar
1 1/2 c warm water
Slightly stir together and let site for 10 minutes. Then add:
1 t salt
3 1/2 c flour
Knead until it becomes a smooth ball. Cover with a damp cloth and let rise for 40 minutes. Roll out flat and cut into plain strips. You can also take the strips and twist them. Roll or brush with butter. You can top them with parmesan cheese, herbs, cinnamon sugar or mozzarella. (The mozzarella should be put on after they are done cooking. Just sprinkle the cheese on and put back in the oven until melted). Allow to proof for another 20 minutes then bake. Serve HOT with spaghetti or pizza sauce or even icing. Bake at 400 F for 15-20 minutes.
2 T sugar
1 1/2 c warm water
Slightly stir together and let site for 10 minutes. Then add:
1 t salt
3 1/2 c flour
Knead until it becomes a smooth ball. Cover with a damp cloth and let rise for 40 minutes. Roll out flat and cut into plain strips. You can also take the strips and twist them. Roll or brush with butter. You can top them with parmesan cheese, herbs, cinnamon sugar or mozzarella. (The mozzarella should be put on after they are done cooking. Just sprinkle the cheese on and put back in the oven until melted). Allow to proof for another 20 minutes then bake. Serve HOT with spaghetti or pizza sauce or even icing. Bake at 400 F for 15-20 minutes.
Sally's Zucchini Bread
2 eggs
6 c sugar
3 c oil
2 c grated succhini
1 T salt
1 T vanilla
9 c flour
1 T cinnamon
1 T baking soda
2 c waltnuts
JUST BEAT IT! If you beat it good enough you will get a nice popped top with a great looking crust. Bake at 360 F for 65 to 70 minutes.
6 c sugar
3 c oil
2 c grated succhini
1 T salt
1 T vanilla
9 c flour
1 T cinnamon
1 T baking soda
2 c waltnuts
JUST BEAT IT! If you beat it good enough you will get a nice popped top with a great looking crust. Bake at 360 F for 65 to 70 minutes.
Blueberry Banana Bread
1/2 c butter
3/4 c brown sugar
3/4 c sugar
Mix together 2 eggs.
Mix and add:
1/2 c buttermilk OR 1/2 c canned milk with 1 T vinegar
3 large overripe bananas
3 c flour
1 1/2 t baking soda
1/2 t salt
JUST BEAT IT! If you beat it good enough you will get a nice popped top with great looking crust. Add to above mis: 1/2 c chopped nuts. Fold in blueberries so they do not get mashed up! 1-2 c blueberries (frozen will not turn your bread purple). Bake at 325 F for 65 - 70 minutes.
3/4 c brown sugar
3/4 c sugar
Mix together 2 eggs.
Mix and add:
1/2 c buttermilk OR 1/2 c canned milk with 1 T vinegar
3 large overripe bananas
3 c flour
1 1/2 t baking soda
1/2 t salt
JUST BEAT IT! If you beat it good enough you will get a nice popped top with great looking crust. Add to above mis: 1/2 c chopped nuts. Fold in blueberries so they do not get mashed up! 1-2 c blueberries (frozen will not turn your bread purple). Bake at 325 F for 65 - 70 minutes.
German Pancakes
9x13 pan
1 c milk
1 c flour
6 eggs
1/4 t salt
6 T margarine
1 round cake pan
1/2 c milk
1/2 c flour
3 eggs
1/8 t salt
3 T margarine
Place butter in pan and put in oven at 450 F until butter is melted. Beat all other ingredients very well. When butter is bubbly pour in the better and bake. Top with fresh fruit and whipped cream or syrup. No need to butter! Bake at 450 F for 15-20 minutes.
1 c milk
1 c flour
6 eggs
1/4 t salt
6 T margarine
1 round cake pan
1/2 c milk
1/2 c flour
3 eggs
1/8 t salt
3 T margarine
Place butter in pan and put in oven at 450 F until butter is melted. Beat all other ingredients very well. When butter is bubbly pour in the better and bake. Top with fresh fruit and whipped cream or syrup. No need to butter! Bake at 450 F for 15-20 minutes.
Sour Cream Twister Rolls
1 c sour cream
2 T shortening
3 T sugar
1 t salt
1 beaten egg
1 T yeast
3 c flour
Dissolve yeast in 1/4 c warm water. Bring sour cream to a boil and remove from heat. Stir in the shortening, sugar, soda and salt. Cool to lukewarm and add softened yeast and beaten egg. Add flour and knead. Cover and let stand for 30 minutes. Roll out and spread butter on half of the dough, sprinkle with brown sugar and cinnamon. Pull the other half of the dough over the filling. Press lightly and cut into rectangular pieces with kitchen shears. Twist in the center and place on a baking sheet. Let rise for 1 hour and bake at 375 F for 10 to 15 minutes. Glaze with powdered sugar mixed very thin with fruit juice if desired as soon as they come out of the oven.
2 T shortening
3 T sugar
1 t salt
1 beaten egg
1 T yeast
3 c flour
Dissolve yeast in 1/4 c warm water. Bring sour cream to a boil and remove from heat. Stir in the shortening, sugar, soda and salt. Cool to lukewarm and add softened yeast and beaten egg. Add flour and knead. Cover and let stand for 30 minutes. Roll out and spread butter on half of the dough, sprinkle with brown sugar and cinnamon. Pull the other half of the dough over the filling. Press lightly and cut into rectangular pieces with kitchen shears. Twist in the center and place on a baking sheet. Let rise for 1 hour and bake at 375 F for 10 to 15 minutes. Glaze with powdered sugar mixed very thin with fruit juice if desired as soon as they come out of the oven.
Ebleskivers
Sift together:
4 c sifted flour
1 t salt
1 t baking soda
2 t baking powder
Beat together:
4 c buttermilk
6 egg yolks
2 t vanilla
6 egg whites, beaten until stiff peaks form
Combine the wet and dry ingredients and mix well. Then add 6 T of melted butter.
Cook in Pam-sprayed Ebleskiver pan on medium heat until small bubbles appear. Then turn them over and cook until golden brown. Serve with powdered sugar, jam, syrup or ice cream. Glen's family likes to add a cube of butter/margarine, ~1 c sugar, and cinnamon, melted in the microwave as a topping.
4 c sifted flour
1 t salt
1 t baking soda
2 t baking powder
Beat together:
4 c buttermilk
6 egg yolks
2 t vanilla
6 egg whites, beaten until stiff peaks form
Combine the wet and dry ingredients and mix well. Then add 6 T of melted butter.
Cook in Pam-sprayed Ebleskiver pan on medium heat until small bubbles appear. Then turn them over and cook until golden brown. Serve with powdered sugar, jam, syrup or ice cream. Glen's family likes to add a cube of butter/margarine, ~1 c sugar, and cinnamon, melted in the microwave as a topping.
Brown Sugar Muffins
Cream:
1 cube margarine
1 c brown sugar
1 egg
Add:
1 c milk
1 t vanilla
2 c flour
1 t baking soda
1/2 t salt
This recipe makes 18 muffins or 12 large muffins. Bake at 425 F for 8-10 minutes. Fill 2/3 full. To make 2 dozen add 2 T margarine, 1/2 c flour, and 1/4 c milk.
1 cube margarine
1 c brown sugar
1 egg
Add:
1 c milk
1 t vanilla
2 c flour
1 t baking soda
1/2 t salt
This recipe makes 18 muffins or 12 large muffins. Bake at 425 F for 8-10 minutes. Fill 2/3 full. To make 2 dozen add 2 T margarine, 1/2 c flour, and 1/4 c milk.
Beau Monde Bread
1 loaf of French bread, unsliced
8oz shredded Swiss cheese
Seasoning Mixture
1/2 lb softened margarine or butter
1 T prepared mustard
1/2 t Beau Monde Seasoning or Bon Appetit Seasoning
2 T lemon juice
1 T poppy seeds
Blend the softened butter with the other seasonings. Cut Xs almost but not quite all the way through to the bottom of the bread loaf. Stuff the Xs with Swiss cheese. Use toothpicks to hold the bread together if necessary. Cover the loaf with the seasoning mixture. Place the loaf on foil. Roll up loosely 3/4 up the side of the loaf. Bake for 10-30 minutes at 350 F as desired.
8oz shredded Swiss cheese
Seasoning Mixture
1/2 lb softened margarine or butter
1 T prepared mustard
1/2 t Beau Monde Seasoning or Bon Appetit Seasoning
2 T lemon juice
1 T poppy seeds
Blend the softened butter with the other seasonings. Cut Xs almost but not quite all the way through to the bottom of the bread loaf. Stuff the Xs with Swiss cheese. Use toothpicks to hold the bread together if necessary. Cover the loaf with the seasoning mixture. Place the loaf on foil. Roll up loosely 3/4 up the side of the loaf. Bake for 10-30 minutes at 350 F as desired.
Breakfast Muffins
1 egg
1 c milk
1/4 c oil
1/4 c sugar
1 t salt
2 c flour
3 t baking powder
Beat the egg, milk, oil and sugar. Add the remaining ingredients. Spoon the dough into muffin tins. Bake at 400 F for 20-25 minutes.
1 c milk
1/4 c oil
1/4 c sugar
1 t salt
2 c flour
3 t baking powder
Beat the egg, milk, oil and sugar. Add the remaining ingredients. Spoon the dough into muffin tins. Bake at 400 F for 20-25 minutes.
Whole Wheat Bread
In a Bosch mixer put the following:
2 1/2 c hot water
1 T salt
1/3 c honey
1/3 c applesauce
Add 3 c whole wheat flour (freshly ground is best) and mix slightly. Sprinkle 2 T powdered yeast over the top. Add 3 more cups of whole wheat flour. Mix the dough until it pulls slightly from the sides of the mixer. Let the mixer knead the dough for 10 minutes. Remove the dough from teh mixer and place on the Pam-sprayed counter. Divide into 3 loaves or desired amount. Let the dough rise to double its size then bake at 350 F for 40 minutes.
2 1/2 c hot water
1 T salt
1/3 c honey
1/3 c applesauce
Add 3 c whole wheat flour (freshly ground is best) and mix slightly. Sprinkle 2 T powdered yeast over the top. Add 3 more cups of whole wheat flour. Mix the dough until it pulls slightly from the sides of the mixer. Let the mixer knead the dough for 10 minutes. Remove the dough from teh mixer and place on the Pam-sprayed counter. Divide into 3 loaves or desired amount. Let the dough rise to double its size then bake at 350 F for 40 minutes.
Connie's Rolls
This recipe is made in a Bosch mixer.
Add to the mixer:
4 c scalded milk cooled to lukewarm
1 c sugar
4 t salt
1 c margarine, melted
4 eggs
Mix the above together with beaters. Change to the bread hook and add 8 cups of flour. Mix and then sprinkle 4 T yeast over the top of the dough mixture. Knead again and add 7 more cups of flour. Knead 10 minutes. Make into rolls. Let the rolls rise to double in bulk. Then bake at 350 F for 12-15 minutes for individual rolls or 20-25 minutes for pan rolls.
Add to the mixer:
4 c scalded milk cooled to lukewarm
1 c sugar
4 t salt
1 c margarine, melted
4 eggs
Mix the above together with beaters. Change to the bread hook and add 8 cups of flour. Mix and then sprinkle 4 T yeast over the top of the dough mixture. Knead again and add 7 more cups of flour. Knead 10 minutes. Make into rolls. Let the rolls rise to double in bulk. Then bake at 350 F for 12-15 minutes for individual rolls or 20-25 minutes for pan rolls.
Huffy Puffy Donuts
Lyle's kids like to make this when they're snowed in and Samantha likes to make these into cinnamon rolls.
Makes about 5 dozen.
1 c margarine
1 c sugar
6 eggs
2 t salt
1 T vanilla
1 T lemon extract
1 at of either milk or water or a combo
3 T yeast mixed with 1/2 c warm water
15 c flour
Cream the margarine and sugar. Add eggs, salt and flavorings. Add the liquid. Add the yeast. Mix all together and add flour until dough is soft. Turn out and knead. Cover and let rise 1 to 1 1/2 hours. Knead down and let rise again. Divide into 4 parts. Cut in to shapes. Let rise. Cook in an electric frying pan filled about 2/3 full of oil. Turn pan to highest temperature and put it on a bread board. Cook the donuts until golden brown, then flip and cook the other side. Drain the oil off on a paper towel. Frost the donuts as desired when cool. Sugar, chocolate frosting, and maple frosting are great options.
Makes about 5 dozen.
1 c margarine
1 c sugar
6 eggs
2 t salt
1 T vanilla
1 T lemon extract
1 at of either milk or water or a combo
3 T yeast mixed with 1/2 c warm water
15 c flour
Cream the margarine and sugar. Add eggs, salt and flavorings. Add the liquid. Add the yeast. Mix all together and add flour until dough is soft. Turn out and knead. Cover and let rise 1 to 1 1/2 hours. Knead down and let rise again. Divide into 4 parts. Cut in to shapes. Let rise. Cook in an electric frying pan filled about 2/3 full of oil. Turn pan to highest temperature and put it on a bread board. Cook the donuts until golden brown, then flip and cook the other side. Drain the oil off on a paper towel. Frost the donuts as desired when cool. Sugar, chocolate frosting, and maple frosting are great options.
Pizza Dough
1 c milk
1 T yeast
3 1/2 c flour
2 T shortening (Dixie like butter-flavored Crisco)
1/4 c warm water
1 t salt
1 egg, beaten
Put the milk in a glass bowl and microwave for 4 minutes. Then add the shortening and salt. Let cool until fairly warm. In another cup add the water and yeast. After the milk mixture has cooled add 1/2 of the flour, the beaten egg and the yeast. Let sit a minute. Then add the rest of the flour and mix. Roll out on the Pam-sprayed, flour spinkled counter. If you like cornmeal on your crust, sprinkle some on your baking pan. Separate the dough into 2 pieces and roll them out to fit 2 round pizza pans or 2 cookie sheets (not quite full). Let it sit a little, put on the sauce and then your toppings. Bake at 350 F for 20-25 minutes.
1 T yeast
3 1/2 c flour
2 T shortening (Dixie like butter-flavored Crisco)
1/4 c warm water
1 t salt
1 egg, beaten
Put the milk in a glass bowl and microwave for 4 minutes. Then add the shortening and salt. Let cool until fairly warm. In another cup add the water and yeast. After the milk mixture has cooled add 1/2 of the flour, the beaten egg and the yeast. Let sit a minute. Then add the rest of the flour and mix. Roll out on the Pam-sprayed, flour spinkled counter. If you like cornmeal on your crust, sprinkle some on your baking pan. Separate the dough into 2 pieces and roll them out to fit 2 round pizza pans or 2 cookie sheets (not quite full). Let it sit a little, put on the sauce and then your toppings. Bake at 350 F for 20-25 minutes.
12-Hour Butterhorns
This is Dixie's mom, Mildred Petersen's recipe.
1/2 c margarine
1 c milk
1/2 c sugar
3 eggs
1 t salt
4 c flour
1 T yeast
1/2 c water
Just before going to bed put margarine and milk in the microwave to semi-melt the margarine and heat the milk. Put sugar and salt in a large bowl and then add the margarine and milk. Add 2 cups of four and then the yeast. Let sit a minute and add the other 2 cups of flour, no more. Let it sit on the counter overnight covered with a cloth or plastic wrap. In the morning dump dough onto floured counter. Work a little flour into the dough. It will be sticky, but doesn't take much flour to make it workable. Divide in half. Roll out each part into a circle. Spread melted margarine on top. Cut into triangles like a pizza (16 slices) and roll up from the big end to the small end. Put on a greased cookie sheet and let rise. Bake at 350 F for 12 minutes. Makes 32 rolls.
1/2 c margarine
1 c milk
1/2 c sugar
3 eggs
1 t salt
4 c flour
1 T yeast
1/2 c water
Just before going to bed put margarine and milk in the microwave to semi-melt the margarine and heat the milk. Put sugar and salt in a large bowl and then add the margarine and milk. Add 2 cups of four and then the yeast. Let sit a minute and add the other 2 cups of flour, no more. Let it sit on the counter overnight covered with a cloth or plastic wrap. In the morning dump dough onto floured counter. Work a little flour into the dough. It will be sticky, but doesn't take much flour to make it workable. Divide in half. Roll out each part into a circle. Spread melted margarine on top. Cut into triangles like a pizza (16 slices) and roll up from the big end to the small end. Put on a greased cookie sheet and let rise. Bake at 350 F for 12 minutes. Makes 32 rolls.
Dixie's White Bread
Mix and set aside:
1 1/2 T yeast
1/4 cup warm water
1/2 T sugar
Mix in mixer:
3 cups hot water
1 T salt
1/2 c sugar
1/2 c margarine or shortening
4 c flour
Mix to paste and add yeast mixture. Let rest a few minutes. Add flour until the dough pulls away from the sides of the mixer. Knead and then put in a greased pan. Let the dough raise until it doubles in size. Punch down. Le the dough rise again. Form into 3 loaves. Let rise. Bake at 350 F for 40 minutes.
This is the recipe Dixie uses for cinnamon rolls also. Just roll out the bread dough, spread it with melted butter, sprinkle with brown sugar and cinnamon and cut into rolls. Immediately after taking the rolls out of the oven frost with butter frosting.
1 1/2 T yeast
1/4 cup warm water
1/2 T sugar
Mix in mixer:
3 cups hot water
1 T salt
1/2 c sugar
1/2 c margarine or shortening
4 c flour
Mix to paste and add yeast mixture. Let rest a few minutes. Add flour until the dough pulls away from the sides of the mixer. Knead and then put in a greased pan. Let the dough raise until it doubles in size. Punch down. Le the dough rise again. Form into 3 loaves. Let rise. Bake at 350 F for 40 minutes.
This is the recipe Dixie uses for cinnamon rolls also. Just roll out the bread dough, spread it with melted butter, sprinkle with brown sugar and cinnamon and cut into rolls. Immediately after taking the rolls out of the oven frost with butter frosting.
Finger Jell-O
4 envelopes Knox gelatin (not the kind for nails)
3 pkgs (3 oz) flavored gelatin
4 cups boiling water
Combine gelatins, add boiling water. Stir until dissolved. Pour into shallow pan, chill until firm. Cut into squares.
3 pkgs (3 oz) flavored gelatin
4 cups boiling water
Combine gelatins, add boiling water. Stir until dissolved. Pour into shallow pan, chill until firm. Cut into squares.
Fresh Cowboy Salsa
Combine:
1 - 10oz box frozen corn
1 can black-eyed peas
1 can black beans
2 green peppers, chopped
1/2 red onion, chopped
8 Roma tomatoes, diced
juice of 2 limes (abt 4 T)
8 oz Italian salad dressing, fat free
Add cilantro, salt and pepper to taste.
1 - 10oz box frozen corn
1 can black-eyed peas
1 can black beans
2 green peppers, chopped
1/2 red onion, chopped
8 Roma tomatoes, diced
juice of 2 limes (abt 4 T)
8 oz Italian salad dressing, fat free
Add cilantro, salt and pepper to taste.
Spinach Dip
1 - 10oz pkg frozen chopped spinach, thawed and drained
1 - 16oz container sour cream
1 c mayonnaise
1 pkg Knorr vegetable soup mix
1 - 8oz can water chestnuts, drained and chopped (optional)
3 green onions, chopped
In a medium bowl stir spinach, sour cream, mayo, soup mix, water chestnuts, and green onions until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving. This is great served in a sourdough bread bowl with different kinds of crackers and breads.
1 - 16oz container sour cream
1 c mayonnaise
1 pkg Knorr vegetable soup mix
1 - 8oz can water chestnuts, drained and chopped (optional)
3 green onions, chopped
In a medium bowl stir spinach, sour cream, mayo, soup mix, water chestnuts, and green onions until well mixed. Cover; chill for 2 hours to blend flavors. Stir before serving. This is great served in a sourdough bread bowl with different kinds of crackers and breads.
Chili Con Queso
2 - 28oz cans tomatoes
4 cans green chilies, chopped
2 c finely chopped onions
2 lbs Velveeta cheese
1 c half and half
4 cloves of garlic
8 T oil
Open the tomatoes and let them drain while in a colander. (Judy likes to them then drain overnight). Then add all the ingredients together in an electric frying pan or chafing dish. Do not let the cheese get too hot or it will curdle. Use Fritos for dipping.
4 cans green chilies, chopped
2 c finely chopped onions
2 lbs Velveeta cheese
1 c half and half
4 cloves of garlic
8 T oil
Open the tomatoes and let them drain while in a colander. (Judy likes to them then drain overnight). Then add all the ingredients together in an electric frying pan or chafing dish. Do not let the cheese get too hot or it will curdle. Use Fritos for dipping.
Fruit Dip
from Dixie:
1 - 8oz pkg of cream cheese, softened
1 small jar of marshmallow cream
Stir the cream cheese and the marshmallow cream together until the mixture is smooth. Refrigerate. Serve with strawberries, watermelon, bananas, or whatever your heart desires.
from Rose:
Mix one small tub Cool Whip with one large container of strawberry yogurt - add the Cool Whip a little at a time to see how much you like.
1 - 8oz pkg of cream cheese, softened
1 small jar of marshmallow cream
Stir the cream cheese and the marshmallow cream together until the mixture is smooth. Refrigerate. Serve with strawberries, watermelon, bananas, or whatever your heart desires.
from Rose:
Mix one small tub Cool Whip with one large container of strawberry yogurt - add the Cool Whip a little at a time to see how much you like.
Portobello Mushroom and Hollandaise Tartlets
Makes 20
2 T butter
1 shallot, finely chopped
1/2 lb Portobello mushrooms, chopped
1 T cream cheese
2 T lemon juice
salt, black pepper
1 recipe Hollandaise Sauce (recipe follows)
20 tarlet shells (I use a pie crust recipe and bake these ahead)
6 basil leaves, cut into chiffonade to garnish
Preheat oven to 400 F. Heat butter in a skillet. Add shallots and mushrooms. Stir fry over high heat until softened, 5 minutes. Cool slightly. Place mushroom mixture, cream cheese, and lemon juice in a food processor or blender; pulse to a rough puree. Add salt and pepper to taste. Divide mushroom mixture among tartlets. Put 1 t Hollandaise on top and heat through in the oven for 5 minutes. Sprinkle with basil. Serve warm.
To make chiffonade basil, stack the basil leaves and roll them together tightly. Slice across roll to make very fine strips.
LEMON HOLLANDAISE SAUCE
Makes 3/4 cup
1/2 c butter
2 T water
2 egg yolks
salt and white pepper
juice of 1/2 lemon (usually 1 T if you use bottled)
Melt the butter; then skim the foam from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on low heat. Make sure the bottom of the bowl is not in direct contact with the hot water. Place water and yolks with a pinch of salt and pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes. Remove the pan from the heat.
Whisk in butter, a little at a time, vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy. Greadually whisk in the lemon juice. Adjust the seasoning, adding more salt, pepper, or lemon juice to taste.
2 T butter
1 shallot, finely chopped
1/2 lb Portobello mushrooms, chopped
1 T cream cheese
2 T lemon juice
salt, black pepper
1 recipe Hollandaise Sauce (recipe follows)
20 tarlet shells (I use a pie crust recipe and bake these ahead)
6 basil leaves, cut into chiffonade to garnish
Preheat oven to 400 F. Heat butter in a skillet. Add shallots and mushrooms. Stir fry over high heat until softened, 5 minutes. Cool slightly. Place mushroom mixture, cream cheese, and lemon juice in a food processor or blender; pulse to a rough puree. Add salt and pepper to taste. Divide mushroom mixture among tartlets. Put 1 t Hollandaise on top and heat through in the oven for 5 minutes. Sprinkle with basil. Serve warm.
To make chiffonade basil, stack the basil leaves and roll them together tightly. Slice across roll to make very fine strips.
LEMON HOLLANDAISE SAUCE
Makes 3/4 cup
1/2 c butter
2 T water
2 egg yolks
salt and white pepper
juice of 1/2 lemon (usually 1 T if you use bottled)
Melt the butter; then skim the foam from the surface with a spoon. Let it cool until tepid. Place a heatproof bowl over a pan of simmering water set on low heat. Make sure the bottom of the bowl is not in direct contact with the hot water. Place water and yolks with a pinch of salt and pepper in the bowl. Whisk the ingredients to a light and frothy mixture that holds the trail of the whisk, 3 minutes. Remove the pan from the heat.
Whisk in butter, a little at a time, vigorously whisking after each addition, until the mixture emulsifies and becomes thick and creamy. Greadually whisk in the lemon juice. Adjust the seasoning, adding more salt, pepper, or lemon juice to taste.
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