Banana Bread
B. Anderson
3/4 teaspoon salt
1 3/4 cup of flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup sugar
1/3 cup of powdered butter
2 tablespoons whole egg powder
6 tablespoons water
2 to 3 bananas
Set Sun Oven outside to preheat. Combine sugar, powdered butter, powdered eggs, water, and bananas. Beat well. Then add salt, flour, baking powder, and baking soda. Mix well. Grease loaf pan. Pour banana batter into pan. Place in Sun Oven and cook for approximately one hour. (Sun Ovens are very forgiving of busy, forgetful chefs and will not burn! I have left my bread in the oven for nearly two hours and it still came out moist and delicious.)
You can also cook this recipe in a conventional indoor oven at 350 degrees for 50 minutes.
Sunday, August 18, 2013
Saturday, August 17, 2013
Name That Ingredient Challenge
Great job V. Ratliff! She won the challenge with 33 points.
If you didn't get a chance to score your card, here are the answers (remember plus one point for each ingredient you got right, minus one for each ingredient you got wrong):
If you didn't get a chance to score your card, here are the answers (remember plus one point for each ingredient you got right, minus one for each ingredient you got wrong):
(Thank you K. Moffitt!)
Utah Ready Mix Biscuits – wheat flour, dry milk, shortening powder, salt, baking powder
Utah Ready Mix Biscuits – wheat flour, dry milk, shortening powder, salt, baking powder
2. Ham and Lima Beans – lima beans, salt
3. Granola
– oil, oats, salt, honey
4. ABC Soup Mix Soup – ABC
soup mix (green split
peas, rice, barley, macaroni, lentils), salt
(Thank you W. Meyer!)
5. Wheat Bread – honey or sugar, wheat flour, gluten, yeast, salt, (olive oil)
(Thank you K. Moffitt!)
(Thank you K. Moffitt!)
Honeybutter – honey
7. Tootsie Rolls – honey, cocoa, dry milk
8. Popped Wheat Treat – wheat, salt
Roasted Wheat - wheat, salt
Popped Wheat Treat
Popped Wheat Treat
Boil whole wheat until kernels are plump, tender, and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360 degrees. Put small amount of wheat (about 1 1/2 cups) in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on absorbent paper.
Variations
Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combination you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Boil whole wheat until kernels are plump, tender, and begin to split. Drain wheat and rinse. Remove excess water by rolling wheat on a cloth or paper towel.
In a heavy kettle, heat vegetable oil to 360 degrees. Put small amount of wheat (about 1 1/2 cups) in a wire basket or strainer and deep fry in hot oil for 1 1/2 minutes or until popping ceases. Drain on absorbent paper.
Variations
Season with salt, seasoned salt, garlic, barbecue salt, onion salt, celery salt, cinnamon and sugar or any combination you desire. These morsels are great on salads as a topping, mixed with trail mix, or as toppings for desserts or just as a snack.
Peanut Butter Honey Balls
Peanut Butter Honey Balls
1 cup milk powder
1/2 cup peanut butter
1/2 cup honey
1/2 cup graham crackers (optional)
optional coatings; chocolate sprinkles, chopped nuts, confectioner's sugar, or coconut
In a small bowl mix milk, peanut butter, honey and graham crackers until the consistency of playdough. Shape into 1 inch balls. Roll in coating; chill.
1 cup milk powder
1/2 cup peanut butter
1/2 cup honey
1/2 cup graham crackers (optional)
optional coatings; chocolate sprinkles, chopped nuts, confectioner's sugar, or coconut
In a small bowl mix milk, peanut butter, honey and graham crackers until the consistency of playdough. Shape into 1 inch balls. Roll in coating; chill.
Cornstarch Puddings
Cornstarch Puddings
J. Ricks
Blend in 2 quart saucepan, using a wire whip or whisk:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoons salt
Combine until smooth:
2 cups milk (I usually use a combination of canned milk and powdered milk.)
2 egg yolks, slightly beaten
Gradually stir into the sugar mixture.
Cook over medium heat, stirring constantly (high heat silicone spatulas work well) until mixture thickens and boils. Boil and stir 1 minutes. Remove from heat.
Stir in:
2 tablespoons butter or margarine (not the soft type of margarine)
2 teaspoons vanilla
Pour into dessert dishes. Cool slightly and chill.
Chocolate Pudding
This is the same as the vanilla pudding except for the first section.
Blend in 2 quart saucepan, using a wire whip or whisk:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup cocoa
Continue with the recipe above.
Butterscotch Pudding
This is the also the same as the Vanilla Pudding except the sugars are different.
Substitute 2/3 cup brown sugar for the white sugar. Decrease the amount of vanilla to 1 teaspoon. Add 1/2 to 1 teaspoonful rum flavoring if desired.
J. Ricks
Blend in 2 quart saucepan, using a wire whip or whisk:
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoons salt
Combine until smooth:
2 cups milk (I usually use a combination of canned milk and powdered milk.)
2 egg yolks, slightly beaten
Gradually stir into the sugar mixture.
Cook over medium heat, stirring constantly (high heat silicone spatulas work well) until mixture thickens and boils. Boil and stir 1 minutes. Remove from heat.
Stir in:
2 tablespoons butter or margarine (not the soft type of margarine)
2 teaspoons vanilla
Pour into dessert dishes. Cool slightly and chill.
Chocolate Pudding
This is the same as the vanilla pudding except for the first section.
Blend in 2 quart saucepan, using a wire whip or whisk:
1/2 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/3 cup cocoa
Continue with the recipe above.
Butterscotch Pudding
This is the also the same as the Vanilla Pudding except the sugars are different.
Substitute 2/3 cup brown sugar for the white sugar. Decrease the amount of vanilla to 1 teaspoon. Add 1/2 to 1 teaspoonful rum flavoring if desired.
Friday, August 16, 2013
Millet Saute
Millet Saute
S. Dickey
1 cup millet, cooked (Use preferred method but add 1/2 teaspoon chicken bullion to water.)
1/2 onion
1 red bell pepper
1 cup mushrooms
2 cloves garlic
1/4 cup butter
Saute onion in butter on medium heat. Before onion is fully cooked, add pepper and saute a little more. Turn up heat and then add mushrooms. Add garlic last. Toss in cooked millet.
S. Dickey
1 cup millet, cooked (Use preferred method but add 1/2 teaspoon chicken bullion to water.)
1/2 onion
1 red bell pepper
1 cup mushrooms
2 cloves garlic
1/4 cup butter
Saute onion in butter on medium heat. Before onion is fully cooked, add pepper and saute a little more. Turn up heat and then add mushrooms. Add garlic last. Toss in cooked millet.
ABC Soup Mix Soup
ABC Soup Mix Soup
W. Meyer
2-3 cups ABC soup mix
12 Cups Water
salt and pepper to taste
Optional Ingredients
no salt seasoning
canned garlic
bay leaves
onion, sliced
fresh basil from your garden
1 can tomato paste
celery, chopped
sausage, cooked
pork, cooked
other fresh vegetables you have in your fridge
bullion cube
Combine in pot. Cook on low until all ingredients are done.
W. Meyer
2-3 cups ABC soup mix
12 Cups Water
salt and pepper to taste
Optional Ingredients
no salt seasoning
canned garlic
bay leaves
onion, sliced
fresh basil from your garden
1 can tomato paste
celery, chopped
sausage, cooked
pork, cooked
other fresh vegetables you have in your fridge
bullion cube
Combine in pot. Cook on low until all ingredients are done.
Ham and Lima Beans
Ham and Lima Beans
ham hocks
2-3 cups Lima beans
salt to taste
Place ham hocks and lima beans in crock pot. Cover generously with water. Add extra water if beans come uncovered during cooking. Cook on low 6-8 hours or until beans are soft. Add salt, if needed, towards the end of cooking time.
ham hocks
2-3 cups Lima beans
salt to taste
Place ham hocks and lima beans in crock pot. Cover generously with water. Add extra water if beans come uncovered during cooking. Cook on low 6-8 hours or until beans are soft. Add salt, if needed, towards the end of cooking time.
Thursday, August 15, 2013
Tootsie Rolls
Tootsie Rolls
1 cup honey
1/2 cup cocoa
1 teaspoon vanilla
1 cup non-instant powdered milk (I used instant.)
Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll in rolls.
1 cup honey
1/2 cup cocoa
1 teaspoon vanilla
1 cup non-instant powdered milk (I used instant.)
Cook honey to 255 degrees (hard ball). Do not overcook. Remove from heat. Add vanilla. Mix cocoa and powdered milk well and stir into honey. Pull like taffy until gloss is gone and roll in rolls.
Tips for Using Powdered Milk
Tips for Using Powdered Milk
Author Unknown
Foods made with powdered milk will have fewer calories and less cholesterol than those made form whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.
Recipes call for many types of milk. All of the following can be made from powdered milk.
Whole Milk
1 cup water
1/3 cup powdered milk
Evaporated Milk
1 cup water
2/3 cup powdered milk
Whipped Evaporated Milk
1 cup evaporated milk
2 tablespoons lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. (Serve immediately because it doesn't last.) Makes 3 cups.
Condensed Milk
1/2 cup hot water
1 cup powdered milk
1 cup sugar
Blend thoroughly in blender. Can be stored in refrigerator or frozen. (Tastes like powdered milk not condensed milk but O.K. in cooking.)
'Eagle Brand' Sweetened Condensed Milk
1 cup hot water
4 cups powdered milk
2 cups sugar
1/4 cup butter
Blend in blender very well. Can be stored in the refrigerator or frozen.
Buttermilk or Sour Milk
1 cup water
1 tablespoon vinegar or lemon juice
1/3 cup powdered milk
Drinkable Powdered Milk
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.
Author Unknown
Foods made with powdered milk will have fewer calories and less cholesterol than those made form whole milk. Adding additional milk to the recipe will enhance the nutritive value of the recipe.
In any recipe calling for milk, simply add the dry milk to other dry ingredients. Sift to blend, then add water for the milk called for in the recipe.
Recipes call for many types of milk. All of the following can be made from powdered milk.
Whole Milk
1 cup water
1/3 cup powdered milk
Evaporated Milk
1 cup water
2/3 cup powdered milk
Whipped Evaporated Milk
1 cup evaporated milk
2 tablespoons lemon juice
Thoroughly chill evaporated milk. Add lemon juice and whip until stiff. Sweeten and flavor as desired. (Serve immediately because it doesn't last.) Makes 3 cups.
Condensed Milk
1/2 cup hot water
1 cup powdered milk
1 cup sugar
Blend thoroughly in blender. Can be stored in refrigerator or frozen. (Tastes like powdered milk not condensed milk but O.K. in cooking.)
'Eagle Brand' Sweetened Condensed Milk
1 cup hot water
4 cups powdered milk
2 cups sugar
1/4 cup butter
Blend in blender very well. Can be stored in the refrigerator or frozen.
Buttermilk or Sour Milk
1 cup water
1 tablespoon vinegar or lemon juice
1/3 cup powdered milk
Drinkable Powdered Milk
To improve the flavor of powdered milk, mix it half and half with whole or 2% milk. Another suggestion would be to try adding a little sugar or vanilla to enhance the flavor. Let it chill several hours before drinking.
Corn Chowder
Corn Chowder
K. Nation
1/2 pound bacon
1 medium onion, chopped (or dried onions)
2 medium stalks of celery, chopped (or dehydrated celery)
2 tablespoons flour (approximately)
4 cups evaporated milk
1 can corn
1 can tiny whole potatoes, drained and diced
1/8 teaspoon black pepper
Cook bacon. Drain fat, reserving 3 tablespoons in pot. If using fresh onion and celery saute in bacon fat. If not, heat fat back up and add flour to it. Gradually stir in milk. Add remaining ingredients. When heated thru, sprinkle with crumbled bacon.
K. Nation
1/2 pound bacon
1 medium onion, chopped (or dried onions)
2 medium stalks of celery, chopped (or dehydrated celery)
2 tablespoons flour (approximately)
4 cups evaporated milk
1 can corn
1 can tiny whole potatoes, drained and diced
1/8 teaspoon black pepper
Cook bacon. Drain fat, reserving 3 tablespoons in pot. If using fresh onion and celery saute in bacon fat. If not, heat fat back up and add flour to it. Gradually stir in milk. Add remaining ingredients. When heated thru, sprinkle with crumbled bacon.
Cinnamon Rolls
Cinnamon Rolls
K. Nation
1/2 cup white sugar
1/2 cup potato flakes (not potato pearls)
1/2 cup powdered milk
2 teaspoons salt
4 cups flour (approximately)
1 cube butter
3 cups hot water
2 tablespoons yeat
2 eggs
Mix ingredients and add hot water. Mix for 2 minutes and then slowly add 3-4 cups more flour. Let rise 1 hour. Divide dough in half and roll each half into rectangles. Brush with softened butter. Sprinkle with cinnamon and brown sugar. Roll each rectangle and cut into slices. Let rise til double. Bake at 375 degrees for 15 minutes or until done. Frost with cream cheese frosting.
K. Nation
1/2 cup white sugar
1/2 cup potato flakes (not potato pearls)
1/2 cup powdered milk
2 teaspoons salt
4 cups flour (approximately)
1 cube butter
3 cups hot water
2 tablespoons yeat
2 eggs
Mix ingredients and add hot water. Mix for 2 minutes and then slowly add 3-4 cups more flour. Let rise 1 hour. Divide dough in half and roll each half into rectangles. Brush with softened butter. Sprinkle with cinnamon and brown sugar. Roll each rectangle and cut into slices. Let rise til double. Bake at 375 degrees for 15 minutes or until done. Frost with cream cheese frosting.
Wednesday, August 14, 2013
Hawaiian Haystacks
Hawaiian Haystacks
2 cans cream of chicken soup
2 cans milk
2 cups chicken, cooked and cubed
Combine above ingredients and cook over medium heat, stirring frequently until heated through.
cooked rice
chow mein noodles
sweet pepper, chopped
celery, chopped
tomato, chopped
mushrooms, sliced
green onion, sliced
cheese, shredded
nuts, chopped
pineapple
Layer on plate and cover with chicken sauce.
2 cans cream of chicken soup
2 cans milk
2 cups chicken, cooked and cubed
Combine above ingredients and cook over medium heat, stirring frequently until heated through.
cooked rice
chow mein noodles
sweet pepper, chopped
celery, chopped
tomato, chopped
mushrooms, sliced
green onion, sliced
cheese, shredded
nuts, chopped
pineapple
Layer on plate and cover with chicken sauce.
Granola
Granola
S. Dickey
6 cups oats (regular or quick)
1/2 cup coconut
1/2 cup sesame seeds
1/2 cup nuts, chopped
1 can sweetened condensed milk
1-2 tablespoons honey
1 cup vegetable oil
dash salt
Preheat oven to 350 degrees. Combine oats, coconut, sesame seeds, and nuts in a large bowl. In another bowl whisk together remaining ingredients. Stir syrup into oat mixture and mix until evenly coated. Bake in large, sided cookie sheet or large baking dish, stirring occasionally, until lightly toasted (about 30-40 minutes.)
S. Dickey
6 cups oats (regular or quick)
1/2 cup coconut
1/2 cup sesame seeds
1/2 cup nuts, chopped
1 can sweetened condensed milk
1-2 tablespoons honey
1 cup vegetable oil
dash salt
Preheat oven to 350 degrees. Combine oats, coconut, sesame seeds, and nuts in a large bowl. In another bowl whisk together remaining ingredients. Stir syrup into oat mixture and mix until evenly coated. Bake in large, sided cookie sheet or large baking dish, stirring occasionally, until lightly toasted (about 30-40 minutes.)
Impossible Pie using Quick Mix V2
Impossible Pie
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla
3 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup Quick Mix
Preheat oven to 400 degrees. Butter a 9 in. pie plate. In a blender combine sugar, eggs, milk, vanilla, melted butter, cinnamon, and nutmeg. Blend until smooth. Add mix and blend 30 seconds more. Pour into prepared pie pan. Bake 25 to 30 minutes, until golden. Cool on wire rack. Serve warm.
1/2 cup sugar
4 eggs
2 cups milk
1 teaspoon vanilla
3 tablespoons butter, melted
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup Quick Mix
Preheat oven to 400 degrees. Butter a 9 in. pie plate. In a blender combine sugar, eggs, milk, vanilla, melted butter, cinnamon, and nutmeg. Blend until smooth. Add mix and blend 30 seconds more. Pour into prepared pie pan. Bake 25 to 30 minutes, until golden. Cool on wire rack. Serve warm.
Nevada's Pancakes using Quick Mix V2
Nevada's Pancakes
2 1/4 cup Quick Mix
1 tablespoon sugar
1 egg, beaten
1 1/2 cups milk or water
Combine mix and sugar in a medium bowl. Mix well. Combine egg and milk in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides.
2 1/4 cup Quick Mix
1 tablespoon sugar
1 egg, beaten
1 1/2 cups milk or water
Combine mix and sugar in a medium bowl. Mix well. Combine egg and milk in a small bowl. Add all at once to dry ingredients. Blend well. Let stand 5 minutes. Cook on a hot oiled griddle about 3-4 minutes, until browned on both sides.
Tuna-Cheese Swirls using Quick Mix V2
Tuna-Cheese Swirls
1 (12 1/2 oz) can light tuna, drained
1 cup frozen peas
1 (10 1/2 oz) can chicken-rice soup
1 1/2 cups Quick Mix
1/3 cup milk or water
3/4 cup grated cheddar cheese
Preheat oven to 425 degrees. Butter a 1 1/2 quart casserole dish. Combine tuna, peas, and soup in a medium bowl. Pour into prepared casserole. In a small bowl, combine mix and milk. Stir until blended. On a lightly floured surface, knead dough gently 10 times. Roll out to a 6x10 rectangle, about 1/4 inch thick. Sprinkle with grated cheese and roll loke a jelly roll. Seal edge. Cut into 1/2 inch slices. Place slices on top of casserole. Bake 15 to 20 minutes, until biscuits are golden brown. Makes 4-6 servings.
1 (12 1/2 oz) can light tuna, drained
1 cup frozen peas
1 (10 1/2 oz) can chicken-rice soup
1 1/2 cups Quick Mix
1/3 cup milk or water
3/4 cup grated cheddar cheese
Preheat oven to 425 degrees. Butter a 1 1/2 quart casserole dish. Combine tuna, peas, and soup in a medium bowl. Pour into prepared casserole. In a small bowl, combine mix and milk. Stir until blended. On a lightly floured surface, knead dough gently 10 times. Roll out to a 6x10 rectangle, about 1/4 inch thick. Sprinkle with grated cheese and roll loke a jelly roll. Seal edge. Cut into 1/2 inch slices. Place slices on top of casserole. Bake 15 to 20 minutes, until biscuits are golden brown. Makes 4-6 servings.
Indian Fry Bread using Quick Mix V2
Indian Fry Bread
Vegetable oil for frying
1 cup Quick Mix
1/2 cup flour
1/4 teaspoon salt
about 1/3 cup milk or water
In a deep skillet, heat oil to 375 degrees. In a medium bowl, combine mix, flour, and salt. Mix well. Add enough milk to make a soft dough. On a lightly floured surface, knead about 12 times. Divide into two balls. Pat or roll each ball out to 1/4 inch thickness. Cut into 6 wedges. Fry in hot oil about 2 to 3 minutes until brown on both sides. Drain on paper towels. Makes 12 wedges.
Vegetable oil for frying
1 cup Quick Mix
1/2 cup flour
1/4 teaspoon salt
about 1/3 cup milk or water
In a deep skillet, heat oil to 375 degrees. In a medium bowl, combine mix, flour, and salt. Mix well. Add enough milk to make a soft dough. On a lightly floured surface, knead about 12 times. Divide into two balls. Pat or roll each ball out to 1/4 inch thickness. Cut into 6 wedges. Fry in hot oil about 2 to 3 minutes until brown on both sides. Drain on paper towels. Makes 12 wedges.
Sugar Cookies Using Quick Mix V2
Sugar Cookies
3 cups Quick Mix
1 cup sugar
1/2 cup milk or water
1 egg, slightly beaten
1 teaspoon vanilla, lemon, or almond extrat
Preheat oven to 375 degrees. Lightly grease baking sheets. Combine mix and sugar in medium bowl. Blend well. In a small bowl, combine milk, egg, and extract. Add to dry ingredients. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Bake 10-13 minutes until lightly browned. Makes 30-36 cookies.
For shaped cookies: Decrease milk or water to 3 tablespoons. On a lightly floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar and cut into shapes. Place about 1 inch apart on prepared baking sheets.
3 cups Quick Mix
1 cup sugar
1/2 cup milk or water
1 egg, slightly beaten
1 teaspoon vanilla, lemon, or almond extrat
Preheat oven to 375 degrees. Lightly grease baking sheets. Combine mix and sugar in medium bowl. Blend well. In a small bowl, combine milk, egg, and extract. Add to dry ingredients. Blend well. Drop by teaspoonfuls onto prepared baking sheets. Bake 10-13 minutes until lightly browned. Makes 30-36 cookies.
For shaped cookies: Decrease milk or water to 3 tablespoons. On a lightly floured surface, roll out dough to 1/8 inch thickness. Sprinkle with sugar and cut into shapes. Place about 1 inch apart on prepared baking sheets.
Banana-Nut Bread using Quick Mix V2
Banana-Nut Bread
2 cups Quick Mix
2/3 cup sugar
1/2 teaspoon baking soda
2 eggs, well beaten
1/2 cup buttermilk
1 cup mashed bananas
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup chopped nuts
Preheat oven to 350 degrees. Generously grease a 9x5 load pan. Combine mix, sugar, and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice, and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well, add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean. Let stand 5 minutes in pan. Remove from pan and cool on a wire rack. Makes 1 loaf.
2 cups Quick Mix
2/3 cup sugar
1/2 teaspoon baking soda
2 eggs, well beaten
1/2 cup buttermilk
1 cup mashed bananas
1 tablespoon lemon juice
1/2 teaspoon vanilla
1/2 cup chopped nuts
Preheat oven to 350 degrees. Generously grease a 9x5 load pan. Combine mix, sugar, and baking soda. Mix well. In a small bowl, combine eggs, buttermilk, bananas, lemon juice, and vanilla. Blend well. Add banana mixture to dry ingredients. Beat batter well, add nuts. Pour into prepared loaf pan. Bake about 1 hour, until a toothpick inserted in center comes out clean. Let stand 5 minutes in pan. Remove from pan and cool on a wire rack. Makes 1 loaf.
Sausage-Cheese Balls using Quick Mix V2
Sausage-Cheese Balls
1 1/2 cups Quick Mix
1 pound grated cheddar cheese
1 pound lean pork sausage
Preheat oven to 250 degrees. Combine ingredients until dough sticks together. Roll into 1 1/2 inch balls. Bake about 24 minutes. Drain on paper towels. Serve warm. Makes about 75 appetizers.
1 1/2 cups Quick Mix
1 pound grated cheddar cheese
1 pound lean pork sausage
Preheat oven to 250 degrees. Combine ingredients until dough sticks together. Roll into 1 1/2 inch balls. Bake about 24 minutes. Drain on paper towels. Serve warm. Makes about 75 appetizers.
Crispy Bread Sticks using Quick Mix V2
Crispy Bread Sticks
1 cup Quick Mix
1/4 cup cornmeal or flour
1/4 teaspoon salt
about 1/4 cup milk or water
sesame or poppy seeds, if desired
Preheat oven to 400 degrees. Lightly grease a baking sheet. In a medium bowl, combine mix, cornmeal, and salt. Add milk to form dough. Knead about 13 times, until dough is smooth. Shape into pencil-like strands 1/2 inch thick. Cut into 8 to 10 inch lengths. Roll in sesame seeds. Bake about 20 minutes, until brown and crisp. For extra cripness, turn off oven and leave breadsticks in oven 5-10 more minutes. Makes 6 bread sticks.
1 cup Quick Mix
1/4 cup cornmeal or flour
1/4 teaspoon salt
about 1/4 cup milk or water
sesame or poppy seeds, if desired
Preheat oven to 400 degrees. Lightly grease a baking sheet. In a medium bowl, combine mix, cornmeal, and salt. Add milk to form dough. Knead about 13 times, until dough is smooth. Shape into pencil-like strands 1/2 inch thick. Cut into 8 to 10 inch lengths. Roll in sesame seeds. Bake about 20 minutes, until brown and crisp. For extra cripness, turn off oven and leave breadsticks in oven 5-10 more minutes. Makes 6 bread sticks.
Quick Mix Version 2
Quick Mix Version 2
8 1/2 cups all-purpose flour (I use part wheat flour and part white.)
3 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cup instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and date and store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
8 1/2 cups all-purpose flour (I use part wheat flour and part white.)
3 tablespoons baking powder
1 tablespoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cup instant nonfat dry milk
2 1/4 cups vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and date and store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of Quick Mix.
Canned Cream Soup Substitution Mix
Canned Cream Soup Substitution Mix
K. Nation
2 cups powdered milk
3/4 cup cornstarch
parsley to taste
pepper to taste
Mix well. When ready to use, put 1/3 cup powdered mix and 1 1/4 cup water in saucepan. Mix and heat until bubbly and thickened. Depending on flavor desired, add salt to taste and 1 cube bullion or one cup shredded cheese or other flavoring. Use in place of one can of cream soup.
K. Nation
2 cups powdered milk
3/4 cup cornstarch
parsley to taste
pepper to taste
Mix well. When ready to use, put 1/3 cup powdered mix and 1 1/4 cup water in saucepan. Mix and heat until bubbly and thickened. Depending on flavor desired, add salt to taste and 1 cube bullion or one cup shredded cheese or other flavoring. Use in place of one can of cream soup.
Pressure Canned Bean Seasoning
Pressure Canned Bean Seasoning
K. Nation
6 tablespoons canning salt
4 teaspoons cumin
4 teaspoons anise seed (Optional, I have never used it.)
1 teaspoon garlic powder
2 tablespoons dried onions
Mix and add 1 heaping teaspoon to quarts and 1/2 teaspoons to pints when doing Pressure Canned Beans.
K. Nation
6 tablespoons canning salt
4 teaspoons cumin
4 teaspoons anise seed (Optional, I have never used it.)
1 teaspoon garlic powder
2 tablespoons dried onions
Mix and add 1 heaping teaspoon to quarts and 1/2 teaspoons to pints when doing Pressure Canned Beans.
Oven Porcupines
Oven Porcupines
S. Christensen
1 pound hamburger
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 oz) can tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, onion, salts, garlic pawder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meat balls in ungreased 8x8 baking dish. Stir together remaining ingredients and pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover and bake 15 minutes longer. Makes 4-6 servings.
S. Christensen
1 pound hamburger
1/2 cup uncooked regular rice
1/2 cup water
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon celery salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 (15 oz) can tomato sauce
1 cup water
2 teaspoons Worcestershire sauce
Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, onion, salts, garlic pawder, and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meat balls in ungreased 8x8 baking dish. Stir together remaining ingredients and pour over meatballs. Cover with aluminum foil; bake 45 minutes. Uncover and bake 15 minutes longer. Makes 4-6 servings.
Bacon Fried Rice
Bacon Fried Rice
C. Tomlinson
1 cup uncooked rice
4 strips bacon
2 eggs, beaten
2 green onions, minced (optional)
1/2 cup frozen peas, defrosted
2 tablespoons soy sauce
Pepper
Cook rice using any method. Have all ingredients ready. Fry bacon in large pan. Remove bacon and dice. Add eggs and onions to bacon grease and stir fry briefly. Add rice and bacon and peas to eggs and mix together. Move mixture over to the side of the pan and add soy sauce to bottom of pan. Let the soy sauce toast slightly to deepen flavor. Toss rice and soy sauce together and add pepper to taste.
C. Tomlinson
1 cup uncooked rice
4 strips bacon
2 eggs, beaten
2 green onions, minced (optional)
1/2 cup frozen peas, defrosted
2 tablespoons soy sauce
Pepper
Cook rice using any method. Have all ingredients ready. Fry bacon in large pan. Remove bacon and dice. Add eggs and onions to bacon grease and stir fry briefly. Add rice and bacon and peas to eggs and mix together. Move mixture over to the side of the pan and add soy sauce to bottom of pan. Let the soy sauce toast slightly to deepen flavor. Toss rice and soy sauce together and add pepper to taste.
Hot Cocoa Jar Mix
Hot Cocoa Jar Mix
E. Mehlhoff
1 1/2 cups powdered nondairy creamer
1/4 teaspoon salt
1 cup nonfat dry milk powder
6 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar
16 candy canes, crushed
1 cup milk chocolate chips
Layer ingredients in jars.
Mix 1/4 cup cocoa mix to 3/4 cup boiling water. Stir in chocolate chips and crushed candy canes (to taste) until dissolved.
E. Mehlhoff
1 1/2 cups powdered nondairy creamer
1/4 teaspoon salt
1 cup nonfat dry milk powder
6 tablespoons unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup brown sugar
16 candy canes, crushed
1 cup milk chocolate chips
Layer ingredients in jars.
Mix 1/4 cup cocoa mix to 3/4 cup boiling water. Stir in chocolate chips and crushed candy canes (to taste) until dissolved.
Cornbread
Cornbread
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees. Spray or lightly grease 9 in round pan. (I usually double the recipe and use a 9x13.) Combine dry ingredients in large bowl. Stir in wet ingredients until well combined. Pour into prepared pan and bake for 20 to 25 minutes or until toothpick inserted into the center of the loaf comes out clean.
(You can use popcorn and grind your own cornmeal. Just be aware it can be tougher than regular cornmeal. You can grind a little finer to compensate.)
1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
Preheat oven to 400 degrees. Spray or lightly grease 9 in round pan. (I usually double the recipe and use a 9x13.) Combine dry ingredients in large bowl. Stir in wet ingredients until well combined. Pour into prepared pan and bake for 20 to 25 minutes or until toothpick inserted into the center of the loaf comes out clean.
(You can use popcorn and grind your own cornmeal. Just be aware it can be tougher than regular cornmeal. You can grind a little finer to compensate.)
Tuesday, August 13, 2013
No Bake Cookies (Peanut Butter Version)
No Bake Cookies (Peanut Butter Version)
2 cups sugar
4 tablespoons cocoa
1 square butter
1/2 cup milk
1 cup peanut butter
1 tablespoons vanilla
3 cups oatmeal
Combine sugar, cocoa, butter, and milk in saucepan. Bring to a rolling boil on medium heat and let boil for 1 minute. Remove from heat and add peanut butter, vanilla, and oatmeal. Drop by the spoonfuls on wax paper and let cool.
2 cups sugar
4 tablespoons cocoa
1 square butter
1/2 cup milk
1 cup peanut butter
1 tablespoons vanilla
3 cups oatmeal
Combine sugar, cocoa, butter, and milk in saucepan. Bring to a rolling boil on medium heat and let boil for 1 minute. Remove from heat and add peanut butter, vanilla, and oatmeal. Drop by the spoonfuls on wax paper and let cool.
No Bake Cookies (Chocolate Version)
No Bake Cookies (Chocolate Version)
2 cups sugar
1/4 cup cocoa
1 square butter
1/2 cup milk
1 teaspoon vanilla
3 cups oatmeal
Combine sugar, cocoa, butter, and milk in saucepan. Bring to a rolling boil on medium heat and let boil for 3 minutes. Remove from heat and add vanilla and oatmeal. Drop by the spoonfuls on wax paper and let cool.
2 cups sugar
1/4 cup cocoa
1 square butter
1/2 cup milk
1 teaspoon vanilla
3 cups oatmeal
Combine sugar, cocoa, butter, and milk in saucepan. Bring to a rolling boil on medium heat and let boil for 3 minutes. Remove from heat and add vanilla and oatmeal. Drop by the spoonfuls on wax paper and let cool.
Chocolate Popcorn
Chocolate Popcorn
S. Dickey
Sprinkle buttered popped popcorn with hot cocoa mix to taste.
S. Dickey
Sprinkle buttered popped popcorn with hot cocoa mix to taste.
Yummy Popcorn
Yummy Popcorn
J. Groesbeck
20 large marshmallows
1/2 cup brown sugar
3 tablespoons butter
Combine ingredients in microwave safe bowl. Cook in microwave in short bursts and stir between until sugar is melted. Mix in marshmallows and cook just long enough for marshmallows to soften. Pour over popped popcorn in buttered bowl.
J. Groesbeck
20 large marshmallows
1/2 cup brown sugar
3 tablespoons butter
Combine ingredients in microwave safe bowl. Cook in microwave in short bursts and stir between until sugar is melted. Mix in marshmallows and cook just long enough for marshmallows to soften. Pour over popped popcorn in buttered bowl.
Seasoning Mix for Soups and Beans
Seasoning Mix for Soups and Beans
2 teaspoon salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
3/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 teaspoon salt
1 1/2 teaspoon onion powder
1 1/2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
3/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Hansen's Carmel Corn
Hansen's Carmel Corn
L. Thompson
2 cups brown sugar
1 cups white Karo syrup
1 squares "real" butter
dash salt
1 can sweetened condensed milk
Boil sugar, syrup, butter, and salt 5 to 6 minutes, stirring constantly. Remove from heat and add milk. Mix with popped corn in large buttered bowl.
L. Thompson
2 cups brown sugar
1 cups white Karo syrup
1 squares "real" butter
dash salt
1 can sweetened condensed milk
Boil sugar, syrup, butter, and salt 5 to 6 minutes, stirring constantly. Remove from heat and add milk. Mix with popped corn in large buttered bowl.
Roasted Wheat Kernels
Roasted Wheat Kernel
1/4 cup wheat berries
1/2 tablespoon oil
1/8 teaspoon salt
Heat a small amount of oil in a skillet. Add wheat berries and pop like popcorn. They don't expand as much as popcorn, but they will pop. Swirl around in the pan to prevent burning. Sprinkle with salt while hot.
1/4 cup wheat berries
1/2 tablespoon oil
1/8 teaspoon salt
Heat a small amount of oil in a skillet. Add wheat berries and pop like popcorn. They don't expand as much as popcorn, but they will pop. Swirl around in the pan to prevent burning. Sprinkle with salt while hot.
Pizza Dough
Pizza Dough
A. Tadlock
2 1/2 teaspoon dry yeast
1 cup warm water
2 1/2 cups flour (optional part wheat flour)
2 tablespoon olive oil
1/2 teaspoon salt
Dissolve yeast in warm water, stir in flour, oil, and salt. Mix until smooth. Cover and let rest 20 minutes. Dough makes two thin crusts or one thick crust. Bake at 425 degreees. Sprinkle cornmeal or oil on pan to help spread the dough, bake about 10 minutes then add toppings and return for 10 to 15 minutes.
Add Parmesan cheese, Italian seasoning, or Garlic for extra flavor. Roll half a cheese stick inside the edge for a stuffed crust pizza.
A. Tadlock
2 1/2 teaspoon dry yeast
1 cup warm water
2 1/2 cups flour (optional part wheat flour)
2 tablespoon olive oil
1/2 teaspoon salt
Dissolve yeast in warm water, stir in flour, oil, and salt. Mix until smooth. Cover and let rest 20 minutes. Dough makes two thin crusts or one thick crust. Bake at 425 degreees. Sprinkle cornmeal or oil on pan to help spread the dough, bake about 10 minutes then add toppings and return for 10 to 15 minutes.
Add Parmesan cheese, Italian seasoning, or Garlic for extra flavor. Roll half a cheese stick inside the edge for a stuffed crust pizza.
Monkey Bread
Monkey Bread
K. Moffitt
1 recipe 4 Loaf Wheat Bread
1/2-2/3 stick butter, melted
3/4 cup sugar
2 tablespoon cinnamon
1. Follow directions 1-6 of Wheat Bread Recipe.
2. Put melted butter, sugar, and cinnamon in a dipping dish.
3. Pull off chunks of dough and dip in butter, cinnamon, and sugar mix.
4. Place chunks into greased bread pan.
5. Keep layering chunks evenly until whole loaf is in pan.
6. Pour any leftover mixture on pulled loaf.
7. Let rise until doubled in size and then bake at 350 degrees for 25-30 minutes.
K. Moffitt
1 recipe 4 Loaf Wheat Bread
1/2-2/3 stick butter, melted
3/4 cup sugar
2 tablespoon cinnamon
1. Follow directions 1-6 of Wheat Bread Recipe.
2. Put melted butter, sugar, and cinnamon in a dipping dish.
3. Pull off chunks of dough and dip in butter, cinnamon, and sugar mix.
4. Place chunks into greased bread pan.
5. Keep layering chunks evenly until whole loaf is in pan.
6. Pour any leftover mixture on pulled loaf.
7. Let rise until doubled in size and then bake at 350 degrees for 25-30 minutes.
Giving Life to Old Beans
Giving Life to Old Beans
M. McDonald
1 cup old beans, sorted and rinsed
2 1/2 cups hot tap water
2 teaspoon baking soda
Soak overnight. Drain and rinse twice before cooking.
M. McDonald
1 cup old beans, sorted and rinsed
2 1/2 cups hot tap water
2 teaspoon baking soda
Soak overnight. Drain and rinse twice before cooking.
Mexican Filling or Topping
Mexican Filling or Topping
T. Philbrick
1 Refried Bean Recipe
1 pound ground beef, cooked and prepared with taco seasoning
16 oz can mexican diced tomatoes
2 8-oz cans tomato sauce
a few dashes hot sauce
Mix together all ingredients.
T. Philbrick
1 Refried Bean Recipe
1 pound ground beef, cooked and prepared with taco seasoning
16 oz can mexican diced tomatoes
2 8-oz cans tomato sauce
a few dashes hot sauce
Mix together all ingredients.
Refried Beans
Refried Beans
T. Philbrick
1 recipe Basic Crockpot Pinto Beans
2 T Margarine or Shortening or Oil
Add oil to pinto beans while still hot. Mix with electric hand mixer until beans are 'smooth.'
T. Philbrick
1 recipe Basic Crockpot Pinto Beans
2 T Margarine or Shortening or Oil
Add oil to pinto beans while still hot. Mix with electric hand mixer until beans are 'smooth.'
Basic Crockpot Pinto Beans
Basic Crockpot Pinto Beans
T. Philbrick
2 cusp pinto beans, rinsed
6 cups water
1/2 cups chopped onion or 1 tablespoon dried onion
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
Place ingredients in crockpot. Cook on High, all day (approx. 8 hours.) Add water if needed.
T. Philbrick
2 cusp pinto beans, rinsed
6 cups water
1/2 cups chopped onion or 1 tablespoon dried onion
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper
Place ingredients in crockpot. Cook on High, all day (approx. 8 hours.) Add water if needed.
Whole Wheat Meat Extender
Whole Wheat Meat Extender
M. McDonald
1/2 cups uncooked cracked wheat kernels
1 pound ground beef, cooked and drained
2 cups water
Stir together and simmer at least thirty minutes. Add seasonings. The wheat will absorb water, the meat's flavor, and any seasonings. It can be refrigerated for later use. Because the wheat kernels will continue to swell, you may need to add additional water before reheating. (Crack wheat in blender on high speed for 35 to 40 seconds.)
M. McDonald
1/2 cups uncooked cracked wheat kernels
1 pound ground beef, cooked and drained
2 cups water
Stir together and simmer at least thirty minutes. Add seasonings. The wheat will absorb water, the meat's flavor, and any seasonings. It can be refrigerated for later use. Because the wheat kernels will continue to swell, you may need to add additional water before reheating. (Crack wheat in blender on high speed for 35 to 40 seconds.)
IHOP Buttermilk Pancakes
IHOP Buttermilk Pancakes
2 1/2 cups flour (I use part whole wheat.)
2 teaspoon baking powder
2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 1/2 cups buttermilk (substitution 2 1/2 tablespoons vinegar or lemon juice and 2 1/2 cups milk)
4 tablespoon melted butter
1/2 cup sugar
If you are using buttermilk substitution, mix and let stand 5 minutes.
Stir flour, baking powder, baking soda, and salt together. In another bowl mix the eggs with the buttermilk and whisk until frothy. Add the buttermilk mixture to the flour mixture and stir just until smooth. Add the melted butter and sugar. Bake on greased griddle.
2 1/2 cups flour (I use part whole wheat.)
2 teaspoon baking powder
2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, beaten
2 1/2 cups buttermilk (substitution 2 1/2 tablespoons vinegar or lemon juice and 2 1/2 cups milk)
4 tablespoon melted butter
1/2 cup sugar
If you are using buttermilk substitution, mix and let stand 5 minutes.
Stir flour, baking powder, baking soda, and salt together. In another bowl mix the eggs with the buttermilk and whisk until frothy. Add the buttermilk mixture to the flour mixture and stir just until smooth. Add the melted butter and sugar. Bake on greased griddle.
Roasted Garlic for Roasted Garlic Hummus
Roasted Garlic for Roasted Garlic Hummus
Make 12x12 squares of tinfoil for each garlic bulb you want to roast. Cut tips off Garlic Bulb to expose cloves without taking off paper shell. Place garlic bulb on a tinfoil square and drizzle with olive (or vegetable) oil. Salt and Pepper to taste. Pull up edges of foil to wrap up bulb, sinching down at top of bulb to make a small container for the garlic. Put garlic bulb upright in baking dish. (Oil will still leak out of foil.) Bake until garlic is tender and slightly browned.
Wheat Salad
Wheat Salad
1 cup wheat
3 cups boiling water
1 can tuna, chicken, or other cooked white meat
2 stalks celery, chopped
1 cup grapes, sliced in half (can substitute raisins or dried cranberries)
3 tablespoons miracle whip or mayo
Pour boiling water over wheat. Let set for 6 hours or overnight with lid on. Drain wheat, rinse and drain again. Mix wheat and other ingredients together. Salt and pepper to taste. Serve alone, over lettuce, or on bread.
1 cup wheat
3 cups boiling water
1 can tuna, chicken, or other cooked white meat
2 stalks celery, chopped
1 cup grapes, sliced in half (can substitute raisins or dried cranberries)
3 tablespoons miracle whip or mayo
Pour boiling water over wheat. Let set for 6 hours or overnight with lid on. Drain wheat, rinse and drain again. Mix wheat and other ingredients together. Salt and pepper to taste. Serve alone, over lettuce, or on bread.
4 Loaf Wheat Bread
4 Loaf Wheat Bread
K. Moffitt
5 cups warm water
1/2 cup olive oil
1/2-3/4 cup honey or sugar
1 heaping tablespoon salt
10 cups flour (I use half white wheat and half red wheat.)
1/2 cup Gluten (optional)
3 tablespoons yeast
1-2 cups flour, if needed
1. Preheat oven to 375 degrees (but right after you put loaves in turn temp down to 350 degrees.)
2. Put all ingredients in except extra flour.
3. Mix and add more flour if needed (sometimes can be around 1-2 cups more. I add flour while it's mixing until dough pulls away from edge of mixer.) then let knead for 5 minutes. (Kitchen aid setting #2 for both mixing and kneading, Bosch setting #1 or low.)
4. While kneading, oil pans and board. (I use glass pans and love how they turn out. I use shortening and flour to grease pans. Be sure to use a super thin, even layer of shortening so it doesn't cake onto bread. You can also use butter if you prefer.)
5. When done kneading, separate dough into 4 loaves by shaping into even rectangle with oiled hands on a large oiled cutting board or other clean oiled surface, then use large serrated knife to cut into fourths.
(6. If wanting to use some or all the loaves for monkey bread go to Monkey Bread recipie.)
7. Put in pans, place pans on stove or other warm area and cover with towel. Let rise for 30 minutes or until doubled in size.
8. Turn oven down to 350 degrees and bake on middle rack for 25-30 minutes.
9. Remove from pans and put on cooling rack or towel.
K. Moffitt
5 cups warm water
1/2 cup olive oil
1/2-3/4 cup honey or sugar
1 heaping tablespoon salt
10 cups flour (I use half white wheat and half red wheat.)
1/2 cup Gluten (optional)
3 tablespoons yeast
1-2 cups flour, if needed
1. Preheat oven to 375 degrees (but right after you put loaves in turn temp down to 350 degrees.)
2. Put all ingredients in except extra flour.
3. Mix and add more flour if needed (sometimes can be around 1-2 cups more. I add flour while it's mixing until dough pulls away from edge of mixer.) then let knead for 5 minutes. (Kitchen aid setting #2 for both mixing and kneading, Bosch setting #1 or low.)
4. While kneading, oil pans and board. (I use glass pans and love how they turn out. I use shortening and flour to grease pans. Be sure to use a super thin, even layer of shortening so it doesn't cake onto bread. You can also use butter if you prefer.)
5. When done kneading, separate dough into 4 loaves by shaping into even rectangle with oiled hands on a large oiled cutting board or other clean oiled surface, then use large serrated knife to cut into fourths.
(6. If wanting to use some or all the loaves for monkey bread go to Monkey Bread recipie.)
7. Put in pans, place pans on stove or other warm area and cover with towel. Let rise for 30 minutes or until doubled in size.
8. Turn oven down to 350 degrees and bake on middle rack for 25-30 minutes.
9. Remove from pans and put on cooling rack or towel.
Subscribe to:
Posts (Atom)