Nauvoo Bread

 

Nauvoo Bread

Ingredients: 2 1/2 Cups Water(slightly hot) 1/2 Cup Sugar 1/2 Cup Powdered Milk 1 Tablespoons Yeast 1/2 cup Potato Flakes 1/4 Cup Oil 1 Tablespoons Salt 2 1/2 Cups Whole Wheat Flour 2-3 Cups White Flour Directions: Step 1: Combine slightly hot water, sugar, powdered milk, and yeast in a large bowl. Stir to combine and dissolve the sugar. Wait a few minutes to allow yeast to begin bubbling. Step 2: Stir in potato flakes, oil, and salt. Step 3: Add whole wheat flour and stir 300 strokes or for 3 minutes to develop gluten. Add 2-3 cups white flour and knead the dough. Knead for 15 minutes – adding a little more flour if needed. Step 4: Let dough rise to double – takes about an hour. Punch dough down and allow to raise again. Shape into smooth round loaves, place on greased cookie sheet and allow to rise again. Step 5: Bake for 20-25 minutes at 350 degrees.

Mississippi Mud Bars from Chris Osterle

2 c. sugar
1 c. butter
2 T cocoa 
Mix together
Add 4 eggs and mix into above plus 1 t. vanilla

Add 1 1/2 c. flour
1 c coconut
1 c. nuts

Put batter in a 9 x 15 jelly roll size pan and bake at 350 degrees for 20 minutes.  Immediately after removing from oven spread with 7 oz of marshmallow creamer.  Top with miniature marshmallows (cover) Let melt a little and spread a bit.

Frosting
6 T. butter
6 T. milk
1 1/2 c. sugar
1/2 c. chocolate chips

Brig first 3 ingredients to a rolling boil.  Pour into mixer-bowl and add the chocolate chips.  Turn on mixer to medium and then to high.  Keep beating until thick.  It will take a while.

Pour and spread on bars over the marshmallows.  It will look lumpy like Mississippi mud.

(Chris made them, and they were delicious.  She would sometimes take her family to the Mississippi and let them dangle their feet in the water and eat Mississippi Mud Bars.

Apple Cake

1 c. canola or vegetable oil

2 c. sugar

3 eggs

2 1/2 cups flour

2 t. baking powder

1 t. baking soda

1 t salt

2 t. ground cinnamon

1 t. ground nutmeg

1 t vanilla extract

4 c peeled and grated apples--granny smith or other cooking apple

Frosting

1 8-oz pkg cream cheese, room temperature

1 stick butter, softened

4 1/2 c. (about 1 (lb)

2 t. vanilla extract

1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Ranger Cookies -- Bakers

1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla

Mix together and set aside

2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Add dry ingredients to above

Stir in:

2 cups oatmeal
2 cups cornflakes
1 cup coconut

Bake 350 degrees for 10-12 minutes

Sister Baker suggests serving them warm with a scoop of vanilla ice cream on top!

Salsa Gwen Krumperman

2 1/2 c. tomatoes
1 can chopped green chilies 4 oz
2 T El Pato Sauce (or Macayo Taco Sauce
2 T. minced onion
2 T vinegar
1/2 t sugar
1/2 t. salt
1/4 t. celery salt
1/4 t. pepper

Blanch tomatoes for 20 seconds.  Peel and cut tomatoes measure and set aside.  In blender, put vinegar, El Pato Sauce and spices and blend quickly.  Add prepared tomatoes and green chilies, and "pulse" the blender until the tomatoes are the size of chunks desired.  Pour into jars or contains and refrigerate.

apple cookies

1/2 c butter
1 1/2 . brown sugar
1 egg
2 c flour
1 t. salt
1 t. cinnamon
1/2 t. ground cloves
1/2 t. nutmeg
1/4 c apple juice or milk
1 c. finely chopped peeled apple
1 c. raisins
apple glaze

Cream butter and sugar together until fluffy; beat in egg  Sift flour with soda, salt, cinnamon cloves, and nutmeg.  Add to creamed mixture alternately with liquid.  Fold in chopped apple and raisins.  Drop by level tablespoonfuls on a well-greased cookie sheet  Bake at 400 in oven for 10 minutes.  Remove and spread with following apple glaze while still warm  4 1/2 dozen

Cream together 2 T. soft butter and 1 1/2 c. sifted powder sugar.  Beat in 1/4 t. vanilla, dash of salt and 2 1/2 T. apple juice or milk to make a good consistency for spreading.

Coconut Oatmeal Crinkles
1 c butter
1 c sugar
1 c. brown sugar, firmly packed
2 eggs
1 t. vanilla
1 2/3 c unsifted flour
1 t. baking powder
1/2 t. soda
1/2 t. salt
1 1/2 c. oats
1 c. chopped walnuts
2 c. shredded coconut

Cream together the butter and sugars until fluffy.  Beat in eggs and vanilla.  Sift together flour, baking powder, soda and salt.  ;Blend into creamed mixture.  Mix in rolled oats, nuts and coconut.  Drop by rounded teaspoonfuls about 1 1/2 inches apart on a greased baking sheet; press into flat rounds about 1/4 inch think with tines of a fork  Bake in a 375 oven for 10 to 12 minutes or until ly browned

Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.