Simple Tomato Soup

This is a side dish to a lunch sandwhich (grilled cheese or tuna)

2 cans tomatoes- blend (or 4c. fresh tomatoes, blended + 1/2 t. salt)
1 t. basil
1 t. salt
1 1/2 t. sugar
2 t. chicken boullion
1/2 t. oregano
3 c. milk

-Heat all ingredients except millk.
-Simmer for a few minutes, then add the milk

Honey Almonds

Serves 8-10)
Ingredients:
2 c. raw, whole almonds
2 T. oil
2 T. honey
2 T. water
1/4 c. sugar
1/2 t. salt

Directions:
1. Bake at 350 for 10 min
2. Heat water, honey, and oil in a pot on medium heat
3. Stir in toasted almonds and cook for 3 minutes
4. Stir in sugar and salt and cook for 5 more minutes
5. Spread on parchment paper and cool 10 min.
6. Break into pieces.
(3-4T is one serving)

*Sometimes I use this recipe to replace peanut m&m's with my popcorn on movie night!

Larger Size Bread Formula

These recipes are for LARGER LOAF PANS 

(they hold 8c volume and need 4 c. flour per loaf)

1 Large Loaf WHEAT BREAD formula (hand) 

2 c. warm water

2 T. powdered milk (opt)

2 T. wheat gluten (for a perfect, chewy texture)

3 T. sugar

3 T. oil

2 t. yeast
2 c. wheat flour

2 t. salt

2 c. more wheat flour 

2 Large WHEAT Loaves(kitchen aid) 

4 c. warm water

1/4 c. powdered milk (opt)

1/4 c. wheat gluten (for a perfect, chewy texture)

6 T. sugar

6 T. oil

4 t. yeast

4 c. wheat flour
4 t. salt

4 c. more wheat flour 

4 Large WHEAT Loaves(bosche) 

8 c. warm water

6 T. powdered milk (opt)

6 T. wheat gluten (for a perfect, chewy texture)

3/4 c. sugar

3/4 c. oil

2 T + 2t. yeast
8 c. wheat flour

2 T + 2t. salt

8 c. more wheat flour 

2 Large Loaves WHITE BREAD:

3 c. warm water
1/4 c. sugar
1/4 c. oil
1 T. yeast
4 c. white flour
1 T. salt
3 1/2 c. white flour

Directions:

1. Beat all ingredients with beaters except the last half of wheat flour.

2. Knead in the last half of the wheat flour for 7 minutes   

(you may add 1 T. more at a time until it pulls away from the bowl or can be handled with oil on hands)

***Do NOT ADD too much flour. A stiff dough will not rise well. 

3. Put oil on your hands, on the counter, and in bread pans.

4. Divide and shape dough into loaves and place in pans.

5. Cover with towel and put on a non-heated oven to rise.

6. Rise 45-60 minutes (until 1 inch above the pans)

7. Bake at 350 for 35-40 minutes- until golden brown on top.  (180/190*)

***Do NOT OVERBAKE- it will be too dry

8. Remove from pans with a spatula and cool on racks. (Serves 12)

9.Freeze un-used loaves and defrost on counter for a couple  hours     (or microwave 2½ min)

Smaller Size Wheat Bread Loaves

-This recipe is for the disposable pans (slightly smaller than regular) and for mini loaves.
(They hold 4c. volume and need 2 c. flour per loaf)  They serve 8 people/slices.
*The mini loaf pans are exactly 2 of these.

1 Smaller Loaf Formula:
1 c. warm water (or 2/3 c. water + 1/3 c. milk)
1 T. powdered milk (optional- see above substitute)
1 T. wheat gluten (for a perfect, chewy texture)
1 1/2 T. sugar or honey
1 1/2 T. oil
1 t. saf instant yeast
1 t. salt
2 c. wheat flour (or 2c + 3T if no gluten)

Directions:
1. Beat in all ingredients and half of the flour
2. Knead in remaining flour for 7 minutes.
(don't add too much flour, just add 1 T. at a time until pulls away from sides)
**A stiff dough will not rise well. Just add enough until you can handle with oiled hands
3. Oil hands (to handle& divide dough) and oil pans. Place dough in pans
4. Rise for 40-60 minutes (if no gluten, it will need at least an hour)
5. Bake at 350* for 25-29 minutes or until golden brown
(shorter time is if you added extra flour instead of gluten.  Bake for less time to prevent dryness)
6. Immediately remove from pans and cool about 20-30 minutes before slicing.
*Double this recipe and it makes 24 bread rolls on a 9x13 pan. Bake at 375 for 20 min.

4 Loaf Ingredients (Kitchen Aid)
4 c. warm water (or 2 2/3 c. water + 1 1/3 c. milk)
1/4 c. powdered milk (optional- see above substitute)
1/4 c. wheat gluten
6 T. sugar (or honey)
6 T. oil
1T +1t. saf instant yeast
1T +1t. salt
8 c. wheat flour (8 3/4 c. if no gluten)

6 Loaf Ingredients (Bosche)
6 c. warm water (or 4c. water + 2c. milk)
6 T. (1/3 c.) powdered milk (optional- see above substitute)
6 T. (1/3 c.) wheat gluten
2/3 c. sugar (or honey)
2/3 c. oil
2 T. saf instant yeast
2 T. salt
12 c. wheat flour (13 c. if no gluten)

*Bosche could even handle 8 loaves- just double the 4 loaf recipe

Home Made Wheat Pasta

Serves 8
Ingredients:
2 c. Wheat flour
1/4 t. Salt
*3/4c. + 1T. Water (or 3 eggs)
(can add 1T. wheat gluten for a chewier texture, if so- add 1T. more water)
Directions:
1. Stir ingredients and hand knead
2. Roll thin and cut in pasta cutter
3. Hang to dry on hangers or bake on 2 cookie sheets at 275* for 15-20 min.
4. Boil for 7 minutes
5. Drain & rinse with cold water
6. Sprinkle with salt and top with desired sauce

Mint Chocolate Chip Icecream

Ingredients:

3/4 c. milk

2/3 c. powdered milk

1/4 c. honey

1 t. pure vanilla

drop peppermint extract

1/2 banana (frozen, preferrably)

2 c. spinach (1 1/2 c. frozen)

2 1/2 - 3 c. ice cubes (3c. if spinach is fresh)

1/4 c. chocolate chips

Directions:

1. Blend all ingredients (except chocolate chips) in blender, on "ice crush" mode.

2. Add chocolate chips and pulse a few seconds.

3. Serves 8- 1/2 c. servings

Rice Quiche

Ingredients:
8 c. cooked & salted brown rice (2 2/3 c. rice + 5 1/3 c. water + 1 1/2 t. salt)
8 eggs
1/2 t. salt
1/4 t. pepper
1 c. mozzerella cheese

Directions:
1. Cook rice (I pressure cook it on high for 22 min)
2. Stir in eggs, salt, and pepper
3. Put in a large skillet and top with cheese
4. Cover and cook on medium heat for 10-15 minutes.