Dee Ann's Favorite Bread Recipe

11 Cups white whole wheat flour--leveled, not rounded & freshly ground
1/3 Cup oil
1/2 Cup Sugar
3 T. Instant yeast
1 Rounded T. salt
1/2 Cup powdered milk
3 Cups hot tap water + 2 T.
1 Cup applesauce (can substitute one cup hot water and add a little more flour, but it won't be quite as tasty)
2-4 T. gluten or dough enhancer (optional but it will help it raise higher)

A Bosch mixer makes this easier, but it can be made by hand. Mix dry ingredients. Then add wet ingredients. Mix and check consistency. Knead for 10 minutes. Spray a large bowl with Pam, place dough inside, cover and let rise for 15 minutes. Place on clean counter or cloth and gently shape into loaves.  Spray loaf pans well with Pam, carefully place loaf of bread in sprayed pan, cover with cloth and let rise for 25 minutes.  Bake at 350 degrees in a preheated oven for 25 minutes.  Spread butter over top of bread when you remove from oven, if desired.  Release bread from pans and cool on a cooling rack.  Then bag in plastic bags to keep fresh.

Dill Bread

1 C cream-style cottage cheese
3 T butter
2 -1/2 C flour
2 t instant yeast*
1/4 t baking soda
1 t salt
2 T sugar
1 T dried minced onion
2 T fresh dill weed (or 2 t dried)
1 egg well beaten
1/4 cup warm water


Preheat oven to 350 degrees. Heat butter & cottage cheese in a saucepan over low heat until butter is melted. Set aside to cool slightly. Combine flour, yeast, baking soda, salt, sugar, onion, and dill weed in mixing bowl. When butter & cottage cheese are warm to the touch (not hot), add to mixing bowl, along with egg and water. Mix until combined into a thick batter; if dough seems dry add a bit more water. Cover and let rise at room temperature for about an hour, or until doubled in volume. Turn batter into a well-greased 1-1/2 quart casserole dish (4 x 7 loaf pan), cover with plastic wrap and let rise another 45 minutes. Bake for 40-50 at 350 until crust is golden.

Banana Nut Bread

½ c. butter

1 c. sugar

2 eggs

1 c. mashed bananas

¼ c. milk or buttermilk

1 t. lemon juice

2 c. flour

1 ½ t. baking powder

½ t. baking soda

¼ t. salt

½ c. nuts, chopped

Makes one loaf.  Cream butter and sugar.  Add eggs and beat.  Add bananas, milk and lemon juice.  Sift dry ingredients.  Add nuts.  Blend the two mixtures.  Bake in a loaf pan for l hour at 350 degrees.  (Smaller pans cook for about 45 minutes).  Test with toothpick.

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Aunt Margaret's White Butterflake Rolls

1 ½  T. yeast

1 t. sugar

½ c. warm water – Mix together and set aside

1 c. milk, scalded

1 square butter

½ c. sugar

2. t. salt

Mix together in mixer and than add 1 c. flour and beat it up.  By then the milk is cooled.  Put 2 cups more flour in the mixture and then slowly add the yeast mixture and a little more flour.  Put three eggs in, one at a time.  Mix well and then put dough hook on and knead for about 15 minutes.   Dough should be smooth and bubbly.

5 ½ to 6 c. of white bread flour + butter for rolling out

Spray a large bowl with Pam and put dough in to rise.  Turn dough over and let ir rise until double.  Probably an hour or longer. 

These are rolled out as Butter Fans.  Roll dough in 27 x 14 inch rectangle, ¼ inch thick.  Cut crosswise in eighteen 1 ½ inch strips.  Brush with melted butter.  Stake 6 strips; cut in 9 portions.  Place cut side down in greased muffin pan.   Let rise.  (at least an hour)

Bake at 375 degrees for approximately 15 minutes.  Aunt Margaret used to put a little more butter over the top with a pastry brush while they were still hot.  VERY YUMMY!!

Cranberry Bread

6 c. flour                                                           1 ½ c.(more) fresh cranberries (washed and

3 c. sugar                                                             chopped by hand or food processor)

1 ½ t. baking powder   (3 t.)                             1 ½ c. pecans, finely chopped

1 ½ t. baking soda                                            3 eggs

1 ½ t. salt                                                         2 c. orange juice

1/3 c. butter, melted

1-3 T. orange zest (opt)

Combine flour, sugar, baking powder, soda, and salt.  Stir in cranberries and nuts.

In a separate bowl, combine eggs, orange juice and butter.  Spray with vegetable oil three 5 x 7 or 4 x 8 bread pans.  Bake at 350 degrees for 50 to 60 minutes or until nice golden brown and toothpick comes out clean.  Smaller pans bake at 350 degrees for about 45 minutes.

Everlasting Yeast

1 qt. warm potato water, ½ T. dry yeast, 1 t. salt, 2 T. sugar, 2 c. whole wheat flour.  Stir all ingredients together.  Place mixture in a warm place to rise.  Leave a small amount of everlasting yeast (at least 1/3 c.) for a start next time—Add all
original ingredients (except yeast).  Let stand and then store covered in refrigerator.

Feather-light Whole Wheat Rolls -- Dee Ann

2 T. yeast mixed in ½ cup warm water          2 t. salt

(1 t. sugar sprinkled over it)                            3 eggs

1 ¾  c. scalded milk                                        8+c. white whole wheat flour

½ c. butter, olive oil, shortening                      Opt 2 T. gluten

½  c. sugar                                                     

Mix together yeast in warm water with sugar and let stand 10 minutes.  Place cube of butter in a mixing bowl and add scalded milk and mix.  Add sugar; continue mixing.  Add 2 cups of flour and salt.  Mix well.  Add eggs; one at a time.  Add yeast mixture, gluten & remaining flour.  Knead for about 15 minutes.  Add more flour a little at a time until dough sticks together and becomes elastic.  Put in oiled bowl, turn dough and let rise until double.  Divide into three balls.  Roll each ball into a circle.  Brush with melted butter.  Cut each circle into 12 to 14 crescent rolls and roll them up.  Place on greased cookie sheets or pastry lined cookie sheets.  Let double in size (about 1 to 1/2 hours).  Bake rolls at 350 degrees for about 12 minutes. (makes good cinnamon rolls, too)

PizzaCrust Anna

4 ¼ c. flour (extra for the counter) (wheat, white or combination)
1 pkg instant yeast (or 1 T. yeast)
1 ½ t. salt
2 T. olive oil
1 ¾ c. warm water

Hand directions: Whisk 4 cups of flour, yeast and salt. Add the oil and the water. Stir with a rubber spatula until the dough comes together and looks shaggy. Turn the dough out onto a lightly floured counter and knead by hand for 10 to 15 minutes, adding the remaining ¼ c. flour or knead with a dough hook in your mixer. Transfer to a bowl and let rise until doubled. Food Processor directions: Pulse 4 cups of the flour, yeast and salt in the food processor. With the processor running pour the oil and water through the feed tube. Process until ball forms, 30 to 40 seconds. Let the dough rest in the machine for 2 minutes. Process 30 seconds longer. Turn the dough out on the counter and knead for about 5 minutes. That’s when you add the last quarter cup of flour. Transfer to a bowl, cover and let rise for about an hour. Makes 3 -12 inch pizzas. Use immediately or wrap balls in plastic wrap and freeze. Take out 4 to 5 hours before you want to use, roll out pizza dough, let rise a few minutes. Bake at 500 degrees on a preheated stone for 8 to 13 minutes. Let stone heat for 30 minutes. Use a pizza peel and corn meal to transfer to stone or place dough on a pastry sheet, transfer to stone and cook on the pastry sheet. Hint: Dough is excellent if you put in a bowl covered with plastic wrap and refrigerate up to 16 hours. When you are ready to make your pizza take it out and let it set at room temperature for 30 minutes.

Pizza sauce: 2 T. extra virgin olive oil, 2 garlic cloves, minced & 1 (28 oz.) can crushed tomatoes. Heat oil and garlic in a medium sauce pan over medium heat. Let garlic sizzle one minute. Add the tomatoes and simmer for about 15 minutes until thick. Season with salt and pepper. Add toppings of your choice

Chanda's Rolls

1. Heat in saucepan 2 cups milk and ½ cup shortening, don’t boil

2. In a glass cup add ½ cup warm water and sprinkle with 2 T rapid rise yeast. Add 1 t. sugar

3. In mixer add 2 eggs, ½ c. sugar, ½ t. salt. Add milk and shortening mixture (cool that down for a minute before adding). Add 3 cups flour. Add water and yeast mixture.

4. Mix again. Add 5-7 cups more flour. Mix 7 minutes.

5. Put in glass bowl with towel over it. Rise until double ½ hour—45 minutes or so.. Punch down. Make into rolls. Use a thread to cut the rolls into baking size.

6. Bake 350 for approximately 10 minutes, then check. Add 5 minute at a time until a total of 20 to 25 minutes. Don’t overcook.

7. For Cinnamon rolls, roll out dough and cover with butter, cinnamon and sugar. Make a powdered sugar frosting with cream cheese and almond flavoring.

8. For orange rolls, roll out dough and cover with butter, sugar and orange zest. Make a powdered sugar frosting with cream cheese and add orange flavoring or orange juice to the mixture.

Pita Bread -- Jayne

1 pkg. yeast                                                     1 t. salt

1 c. warm water                                              ¼ c. olive oil

3 c. white flour (or combination)

Dissolve yeast in warm water and mix thoroughly with other ingredients.  Knead dough for about 10 minutes or until smooth.  Let it rise in covered bowl at 80 degrees for about 1 ½ hour.  Divide into 5 pieces.  Roll each into a ball.  Flatten the balls and roll them into thin circles about 8” in diameter.  Place on greased cookie sheets.  Let rise 30 minutes.  Bake at 500 degrees for about 5 to 8 minutes until light brown.  Cool.  Cut in half and fill.

Breadsticks

1 T. yeast                                            1 T. Malt (optional)    

1 ½ c. warm water                              3 ½  - 4 c. white flour
1 T. honey                                           1 t. salt

1 T. milk                                             

Combine water, yeast, malted milk, and honey.  Stir and let sit about 5 minutes.  Add salt.  Add first 2 cups of flour and stir until smooth.  Add remaining 2 c. of flour gradually.  Turn dough out and knead for 2 or 3 minutes.  Divide into 12 balls and roll into long snakes and place on greased cookie sheet or bakery pan liners.  Melt butter and paint sticks with butter and sprinkle with Parmesan Cheese.  Let rise on cookie sheets until double, at least 20 minutes.  Bake at 400 degrees for about 15 minutes or until golden brown.  (This recipe works better with white flour or half white and half wheat is acceptable.)

Buttermilk Cornbread -- Sheila

1 c. flour (works with white, half whole wheat andhalf white or all whole wheat)

1 c. yellow cornmeal

1/2 c. sugar

1 Tbs. baking powder

1/2 tsp. salt

2 large eggs

1 c. buttermilk (You can store dry Buttermilk and always have it on hand)

4 Tbs. unsalted butter, melted (or soft shortening)

Preheat oven to 400 degrees. Grease a 9 inch spring form pan or pie plate. Combine flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, buttermilk and butter. Add to dry ingredients and stir with a large spatula until blended, using no more than 15-20 strokes.  Spoon batter into pan.  Bake for 25 minutes, or until golden around the edges and center of bread tests done. Let stand 15 minutes. Cut into wedges.  Double the recipe and put it in a 9 x 13 pan.

*Note:  use gluten free flour substitute and you have a delicious Gluten Free Cornbread

Pioneer Bread (old fashioned)

5 cups hot water
2 T. salt
½ c. potato flakes
½ c. oil or shortening
½ c. sugar
2 T. yeast
1 c. powdered milk
10-14 c. flour (all whole wheat, half and half, or white flour)

Combine hot water, shortening, potato flakes, powdered milk, sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth sponge. Add flour to make a smooth and elastic dough. Let rise until double, about 45 minutes, punch down and let rise again. Shape into loaves, let rise. Bake in 375 degree oven for about 35 minutes

Minestrone Soup

1 can kidney beans (about 1 3/4 cups cooked beans)
1 can cannellini beans (about 1 3/4 cups cooked beans; you can substitute cooked great northern beans or navy beans)
1 28 oz. can diced tomatoes, including liquid
1 can tomato soup (optional, but makes the soup thicker)
2 Tbsp chicken bouillon
1 Tbsp dried basil, or 3 tbsp fresh chopped basil
2 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried granulated garlic or 2 minced garlic cloves
2 Tbsp dried onions or 3 green onions, chopped small
1-2 cups water
1/2 cup shell pasta (optional)

Mix all ingredients into a pan and cook until hot and noodles are cooked through.

Summer version: Add 1 cup diced zucchini to cook with all ingredients except beans, until the zucchini is soft and opaque. Add the beans. Cook until hot.

Winter version: Add diced potatoes in with all ingredients except beans. You can dice canned potatoes and add them in any time, or use dried hash brown potatoes and add them in at the beginning with extra water. Wait to add beans until after potatoes are soft.

Oriental Chicken Salad

Menu Description: “Crisp oriental greens topped with chunks of crunchy chicken fingers, toasted almonds and crispy rice noodles tossed in a light oriental dressing”

Oriental Dressing:
3 T. honey
1 ½ T. white vinegar
4 T. mayonnaise
1 T. grey poupon Dijon mustard
1/8 t. Sesame Oil

Salad:

1 breaded, cooked, boneless, skinless chicken breast half (could use Tyson’s frozen chicken tender breasts)—I just do the chicken breasts with lemon or lime juice--

3 c. chopped romaine lettuce
1 cup chopped red cabbage
1 cup chopped napa cabbage
½ carrot julienne or shredded
1 green onion, sliced
1 T. sliced almonds-toasted
1/3 cup chow mien rice noodles

Prepare the salad by tossing the romaine with the red cabbage, napa cabbage, and carrot. Sprinkle the green onion on top of the lettuce mixture. Sprinkle almonds over the salad, then the chow mien noodles. Cut the chicken into bite-size chunks. Place the chicken on the salad forming a pile in the middle. Serve with the salad dressing on the salad or on the side.

One Pan Easy Chocolate Cake

Ingredients:
1 1/2 c. all-purpose flour (spooned and leveled)
1 c. sugar
3 T. unsweetened cocoa powder
1 t. baking soda
1/2 t. coarse salt
6 T. vegetable oil (or 3 T. oil and 3 T. applesauce)
1 t. pure vanilla
1 T. white vinegar
1 c. cold water

Directions
1. Preheat over to 350 degrees. In a quiche pan, round cake pan, or 8-inch square baking pan, whisk toether all dry ingredients.
2. Make a well in the center of the dry mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until wel combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool.

Vanilla Frosting
1/2 c. butter (1 stick)
2 cups confectioners sugar (powdered sugar)
1/2 t. vanilla extract
abt 1 T. milk or cream

Mix ingredients and then beat well for about 3 minutes.

Cinnamon-Raisin Oatmeal (2 servings) from Kina

1 1/2 c. water
2/3 c. oats
2 T. brown sugar
1/4 t. salt
1/8 t. cinnamon
Optional:
2 T. raisins
2 T. nuts

Mix the oats, sugar, salt and cinnamon together in a pan. Add the water and heat to boiling. Reduce heat and cook to desired consistency (depends on whether using regular oats or quick oats

Rosemary White Bean Soup

Ingredients

1 pound dried white cannellini beans (2 1/2 c. dry beans)
4 cups sliced yellow onions (3 onions)
1/4 cup good olive oil
2 garlic cloves, minced
1 large branch fresh rosemary (6 to 7 inches)
2 quarts chicken stock (4 cans chicken broth)
1 bay leaf
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions
In a medium bowl, cover the beans with water by at least 1-inch and leave them in the refrigerator for 6 hours or overnight. Drain.

In a large stockpot over low to medium heat, saute the onions with the olive oil until the onions are translucent, 10 to 15 minutes. Add the garlic and cook over low heat for 3 more minutes. Add the drained white beans, rosemary, chicken stock, and bay leaf. Cover, bring to a boil, and simmer for 30 to 40 minutes, until the beans are very soft.

Remove the rosemary branch and the bay leaf. Pass the soup through the coarsest blade of a food mill, or place in the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Return the soup to the pot to reheat and