Friday, January 12, 2018

Sandwhich Bread

1.25lb LOAVES (14-16 slices)
(1 1/4c. water makes a 1.25 lb loaf -
perfect for a medium size pan - 8 1/2 x 4 1/2 x 2 1/2)

2 LOAVES
Ingredients:
2 1/2 c. warm water
2 1/2 c. flour (wheat or white)
(2T+2t wheat gluten for all wheat flour)
2T+2T. powdered milk (or replace 1c of water with warm milk)
2 1/2 t. yeast (saf instant)
1/4 c. sugar
1/4 c. oil
2 1/2 t. salt
2 1/2c - 3 3/4 c. flour
   (2 1/2c wheat flour for all wheat,
    3c. white flour for half and half
    3 3/4 c. white flour for all white)

Directions:
1. With beaters, mix all ingredients, except last flour amount
2. Add remaining flour with kneaders and knead 5-7 min
(5 min for white, 6 min for half/half, 7 min for all wheat)
3. Grease 2 Loaf Pans and with oil on hands, form into two loaves
4. Cover with a towel and let rise on cool stove or a towel on the counter
for 35 min.
5. Preheat the oven to 350* and let rise 10 more minutes (or until 1" above top of pans)
6. Bake on the middle rack in oven for 30-35 min - or until golden brown.
7. Remove from pans and cool on wire racks for 20-30 minutes before slicing.

6 LOAVES
Ingredients:
7 1/2 c. warm water
7 1/2 c. flour (wheat or white)
(1/2c wheat gluten for all wheat flour)
1/2c. powdered milk (or replace 3c of water with warm milk)
2 1/2 T. yeast (saf instant)
3/4 c. sugar
3/4 c. oil
2 1/2 T. salt
7 1/2c - 11 1/4 c. flour
   (7 1/2c wheat flour for all wheat,
    9c. white flour for half and half
    11 1/4 c. white flour for all white)

Thursday, December 28, 2017

Ham Hock & White Bean Soup

Ingredients:
1 large yellow onion, diced
1-2c. diced celery and/or carrots
2 bay leaves
1 T. minced garlic
1 meaty ham hock
2 c. great northern beans, dried
8c. water
2 T. chicken bouillon
1/2 t. pepper
Directions:
1. Place all ingredients in a crockpot in the order above
2. Crockpot on low for 8 hours
(after 6-7 hours, remove bone and fat from bone)
3. Mash beans if desired

Tuesday, October 31, 2017

Pumpkin Seeds

1. Wash pumpkin seeds in a colander
2. Dry on a towel over night.
3. Put in a bowl and stir in oil + garlic salt.
(6c seeds+ 2.5T. olive oil + 2t. garlic salt)
4. Bake on cookie sheets at 300* for 30 min

Monday, October 23, 2017

Corn Chowder

Ingredients:
(Serves 8)
8 c. water
4 large celery stalks, diced
1 small onion, chopped
4 c. potatoes, diced
3 T. chicken boullion
1/2 t. pepper
32 oz. frozen corn (5c)
1 pt. half and half  (or 1 c. sour cream + 1 c. milk)
1 12oz can evaporated milk (or 3/4 c. powdered milk + 3/4 c. water)
6 oz. bacon (10 slices, cooked + diced)

Directions:
1. Bring water to a boil in a pot.
2. Add celery, onion, potatoes, and seasonings.
3. Boil 15 min (or until potatoes are soft)
4. Add remaining ingredients and simmer for 5-10 min.


Thursday, September 28, 2017

White Sheet Cake

(Adjusted from the Lion House Cookbook)
INGREDIENTS:
½ c. canola oil
¼ c. cocoa (opt)
1 c. water
2 c. wheat flour
1 1/2 -2 c. sugar (2c of using cocoa)
1/2 c. greek yogurt
1/2 c. milk (or omit greek yogurt + use 1 c buttermilk)

1 t. baking soda
1 t. cinnamon
1 t. vanilla
1 t. salt
2 eggs, beaten

DIRECTIONS:
1. Pre-heat oven to 350*
2. Microwave oil, cocoa, and water for 2 minutes, then cool.
3. Stir flour & sugar in a bowl.
4. Pour boiling mixture into flour & sugar.
5. Add remaining ingredients & mix well.
6. Grease and flour a jelly-roll pan and pour on batter.
7.  Bake for 15-20 minutes. 
(30 min if 9x13 pan for thicker cake)
(don't overbake- just until fork comes out clean & center bounces to the touch)

FROSTING:
¼ c. soft butter
2 T. cocoa powder (opt)
½ t. vanilla
3 T. milk
2 c. powdered sugar
½ c. chopped nuts (opt)

DIRECTIONS:
1. Boil butter, cocoa, vanilla, and milk
2. Remove from heat and stir in sugar and nuts.
3. Spread over cake (can do while cake is still warm)

Saturday, September 23, 2017

Plum Jam

LOW SUGAR Recipe
 (Makes 2 Pints)
Ingredients:
1 c. applejuice (or 1c apples, blended)
4 c. blended fruit
6 T. pectin (or 2T. cornstarch)
1c. sugar

REGULAR SUGAR Recipe
 (Makes 2 Pints)
Ingredients:
4 c. blended fruit
4 1/2 T. pectin
2c. sugar

Directions:
1. Blend juice and fruit
2. Blend in sugar and pectin
3. Bring to a boil on high, stirring constantly
4. Boil for 3 minutes
5. Pour into 2 pint jars.
6. Clean lids and tops of jars and boil in hot water bath for 30 min.

Multi-Grain Pancakes

Dry Ingredients:
2 c. oats (1 c. blended + 1 c. quick oats)
2 c. wheat flour
2 t. salt
1 t. baking powder
1 t. baking soda
1/2 t. cinnamon

Wet Ingredients:
1 1/2 c. milk
1 c. greek yogurt
1/4 c. oil
1/4 c. honey
2 large eggs

Directions:
1. Stir dry ingredients in a bowl
2. Stir wet ingredients and mix into dry ingredients (don't over mix)
3. Preheat skillet to 400*
4. Spray skillet and pour 2/3-3/4 c. batter onto skillet- spread out
5. Flip after 1 minute, then only cook for 30 more seconds (to keep moist inside)
6. Makes 8-9 large pancakes- they are good with jam on top.

MADE WITH NATURAL YEAST STARTER
Dry Ingredients:
2 c. oats (1 c. blended + 1 c. quick oats)
1/2 c. wheat flour
6 T. powdered milk
2 T. sugar
2 t. salt
1/2 t. baking powder
1 1/2 t. baking soda
1/2 t. cinnamon

Wet Ingredients:
3 c. natural yeast starter
1 c. greek yogurt
1/4 c. oil
1/4 c. honey
2 large eggs

Directions:
1. Stir dry ingredients in a bowl
2. Stir wet ingredients and mix into dry ingredients (don't over mix)
3. Preheat skillet to 400*
4. Spray skillet and pour 2/3-3/4 c. batter onto skillet- spread out
5. Flip after 1 minute, then only cook for 30 more seconds (to keep moist inside)
6. Makes 8-9 large pancakes- they are good with jam on top.