Whole Wheat Bread

Whole Wheat Bread (2 large loaves or 5 mini)

Mix in small bowl and let sit 10 min:
1/2 cup warm water
1 TB dry yeast
1 TB sugar

In Bosch/Kitchen Aid Mix until Blended:
2 1/4 cup hot water
3 1/2 cup wheat flour

Add until blended:
1/2 TB salt
1/3 cup oil
1/4-1/3 cup honey or sugar (amount depending on taste)

Add 1/2 cup flour and blend.
Add yeast mixture and blend.

Add one of the following:
1 1/2- 1 3/4 cup flour OR
1 1/4 cup flour + 1 cup oats OR
1 1/3 cup flour + 1/2 cup wheat bran + 1/2 cup oats
(the oats and bran help the bread to be less dense,
also you can add 1-2TB wheat gluten for the same purpose,
not necessary with King Aurthur flour)

Knead for 10 min on low speed.

Oil hands. Remove dough in loaf amount size. Mold with hands
or on oiled counter (works GREAT!). Cover loaves with damp cloth.
Let rise 1/3 in bulk for aprox. 35 min. (I put them in my oven on
warm, then turn the oven to 350 after 37 min for 37 min of baking,
i.e. no preheat--my oven is hot so you might need to bake longer).

Bake at 350 for 40-45 min.
submitted by: Sherie Christensen

Whole Wheat Bread with Flax Seed Meal

Whole Wheat Bread with Flax Seed Meal

1/2 cup packed brown sugar
2 tsp salt
2 1/2 cups hot buttermilk (can use some water--but buttermilk makes softer bread)
2 Tbsp honey
2 Tbsp margarine
In large mixer bowl, mix first 5 ingredients together. Cool slightly. Add 3 cups of whole wheat flour and 1/3 cup of ground flaxseed meal to cooled mixture. Blend at low speed until moist; then beat at medium speed for three minutes (this develops the gluten).
Mix 2 Tbsp yeast
1/2 cup warm water
1 tsp sugar
and let soften. Add last 1 1/2 cups of whole wheat flour to large bowl, and add the yeast mixture--after it has started to raise. Mix all together well. Stir in 2-3 cups white flour, 1/2 cup at a time, until dough pulls cleanly away from the sides of the bowl. Knead until dough is smooth and elastic (can add another 1/2 cup white flour if it is to sticky), at least 7 minutes in mixer or 10-15 minutes by hand. Place dough in greased bowl, cover with plastic wrap sprayed with PAM, and a towel. Let rise in warm place until doubled--about an hour. Punch down to remove air bubbles. Divide dough into 2 loaves and form into loaf shapes. Place in greased bread pans and let rise again until dough is about 1 inch above pan edges.(About 30-45 minutes) Bake at 350 degrees for 30 minutes--or until loaves sound hollow when lightly rapped. Remove from pans immediately; cool and place in plasic bags--or eat and enjoy!
submitted by: Carrie Brady

Pumpkin Chocolate Chip Bread (Alecia Williams)

Pumpkin Chocolate Chip Bread (Alecia Williams)
Blend:
4 eggs
3 cups sugar
2 cups pumpkin
1 cup oil
2/3 cup water
Sift together and then add to mixture:
3½ cups flour
1 T baking soda
1 1/4 t. Salt
1 t cinnamon

Stir in:
½ bag semi-sweet chocolate chips
½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.
submitted by: Ellen Patton

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)
½ cup fresh orange juice
1/4 cup buttermilk, yogurt or milk
1 large egg
1/4 t. almond extract
3 cups flour
4 t. baking powder
½ t. baking soda
1/4 t. salt
8 T unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 T orange peel

Heat oven to 375 degrees. Grate peel before juicing orange. Measure juice, then buttermilk in a 2 cup glass measuring cup. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender or rub in with fingers until mixture looks like fine granules. Add sugar, almonds, and orange peel and toss to distribute evenly. Add egg mixture and stir with a fork until soft dough forms. Turn out dough onto a lightly floured board and give 5-6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake about 25 minutes or until medium brown. Cool on a wire rack.
submitted by: Ellen Patton

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)
2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
1 T baking powder
1 t. salt
5 T unsalted butter
1 cup dried sour cherries (available at specialty markets)
1 egg
½ cup milk
1 t. grated lemon rind
2 t. vanilla extract

Set the oven at 450 degrees. Have on hand a cookie sheet or jellyroll pan covered with parchment paper or foil. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Cut the butter into 12 pieces and rub them evenly into the dry ingredients until the mixture has the appearance of fine meal. Add the cherries. In another bowl, whisk together the egg, milk, lemon rind, and vanilla. Stir these into the flour mixture with a fork to form a smooth dough. Divide the dough into 3 pieces and form each into a 5-inch disc. Using a sharp, floured knife, cut each disc into 4 wedges. Place the wedges 2 inches apart on the prepared pan. Bake the scones on the middle rack of the oven for 10 to 15 minutes or until they are firm but not dry. Be careful that they do not color too deeply. Serve at once. Makes 12.
submitted by: Ellen Patton

Ice Box Muffins

Ice Box Muffins
1 cup oil
3 cups sugar
4 eggs, well beaten
2 cups boiling water
5 teaspoons baking soda
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups Kelloggs All-Bran cereal
2 cups Post 100% Bran cereal

Beat sugar and oil. Add well beaten eggs. Add soda to boiled water. Add buttermilk to cool boiled water and soda. Alternate flour (including salt) and liquid mixture to oil and sugar. Pour that over bran. Mix well. Store in refrigerator until needed. May be stored up to 6 weeks. When ready to use, spoon into greased muffin tins (or use paper liners) and bake at 400 degrees for 20 minutes. Note: Any two types of bran cereal are fine to use (but not flakes).
submitted by: Ellen Patton

Cornbread (Aunt Shirley Pitchforth)

Cornbread (Aunt Shirley Pitchforth)
Stir with fork:
2 cups bisquick
½ cup sugar
1/4 cup cornmeal
½ t. baking soda

Add:
1 cup milk
2 eggs
1 ½ cups margarine

Bake: 20-25 minutes at 350 degrees in ungreased 9"x9" pan
submitted by: Ellen Patton

Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)

Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)
2 cups flour
1/3 cup granulated sugar
2 t. baking powder
½ t. salt
½ cup unsalted butter, chilled
2 large eggs
¼ cup orange juice
1 t. vanilla extract
½ t. grated orange peel
¾ cup miniature semisweet chocolate chips
1 egg white mixed with ½ t. water for glaze (optional)

Preheat oven to 425 degrees. Butter a 9-inch-diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, but in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool for 10 minutes. With a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container. These scones freeze well. Makes 8 scones.
submitted by: Ellen Patton

Banana Bread (Ruth King)

Banana Bread (Ruth King)
1 cup sugar
2 cups flour
½ t salt
1/3 cup oil
2 eggs
2 T sour milk
1 cup mashed bananas
1 t soda dissolved in 1/3 cup hot water

Beat eggs until light. Add oil, sour milk and mashed bananas. Sift flour with sugar and salt. Add to egg mixture. Add hot water. Pour into loaf pans. Bake 50-55 minutes at 350 degrees (less time for smaller loaf pans).
submitted by: Ellen Patton

Almond Scones (Janette Paull)

Almond Scones (Janette Paull)
3 large eggs
1½ cups buttermilk
2 t. almond extract
4 cups flour
4 t. baking powder
1 t. baking soda
1 t. salt
½ cup plus 2 T sugar
2 sticks cold unsalted butter, cut into small bits
2 cups slices almonds, toasted lightly
1 T milk
1 egg for egg wash

In a bowl whisk together the 3 eggs, buttermilk, and almond extract. In another large bowl combine the flour, baking powder, soda, salt and ½ cup sugar. Add the butter and blend the mixture with hands until butter is mixed into consistency of coarse cornmeal or small peas. Stir in gently 1½ cups almonds and then add the buttermilk mixture until it just forms a dough. Spoon the dough by heaping tablespoons 2 inches apart onto 3 well buttered baking sheets. In a small bowl, whisk the remaining egg and 1 T of milk, and brush the tops of the scones lightly with the egg wash. Sprinkle with remaining ½ cup almonds and 2 T sugar. Bake in middle of 375 degree oven for 8 minutes. Rotate the baking sheet and bake 5-7 minutes more until golden around the edges. Let cool on a rack. Makes about 25-30 scones.
submitted by: Ellen Patton

Becky's Grandma's Roles

Becky's Grandma's Roles
2 cups of warm milk
1 T. of dry active yeast
1/2 C. of sugar (or use 1/2 C. of honey)
1/2 C. oil (or use 1/2 C. of applesauce, that is my favorite)
4 C. of flour ( you can substitute 2 of the cups with 2 C. of wheat flour)

1/2 C. flour
1/2 T. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
4 T of melted butter (optional and you might need more or less butter)

Combine warm milk and yeast and let them set for about 8-10 mins. Then combine milk mixture and sugar ( or honey) and oil (or applesauce) in a large bowl. Add flour (1 cup at a time), if using wheat, add it first, it mixes better that way). Let rise for 10-15 (that's really all it takes).

After it is done, add the extra 1/2 C. of flour and salt, baking powder, and baking soda. Then role out on a floured surface (about a 1/2 inch think) not too thin. You can use a biscuit cutter (I use the top of a mug) and cut out your roles. Then dip 1 half of circle in the melted butter and fold it in half and place it on the baking sheet, butter side down. They cook best if they are placed side by side in rows. Set on an ungreased cookie sheet. Before you put them in, you can let rise for as long as you would like for fluffier roles.

Bake in a pre-heated oven on 425 for 10-15 minutes.

Makes 30+ roles Takes 30 - 60 minutes total, depending on how well you know the recipe and if you dip them in butter.
submitted by: Sarah Rodgers

No-Knead Bread

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

Forum: Cooking and Recipes
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
submitted by: Tonja Bishop

Spicy Tomato and Lentil Soup

Spicy Tomato and Lentil Soup

1 tbsp sunflower oil (I used sesame oil)
1 onion, finely chopped
1-2 garlic cloves, crushed
1-inch piece fresh ginger, peeled and finely chopped
1 tsp cumin seeds, crushed
1 lb ripe tomatoes, peeled, seeded, and chopped
1/2 c red split lentils
5 c vegetable or chicken broth
1 tbsp tomato paste
salt and pepper
optional: low fat plain yogurt and chopped parsley to garnish (I sprinkled some dried cilantro on and it was tasty)

Heat oil in large saucepan and cook the chopped onion gently for 5 minutes, until softened. Stir in the garlic, ginger, and cumin seeds, followed by the tomatoes and lentils. Cook over low heat for another 3-4 minutes. Stir in the stock and tomato paste. Bring to a boil, then lower heat and simmer gently for about 30 minutes, until lentils are soft. Season with salt and pepper. Puree soup in a blender or food processor. Return to the clean pan (or crockpot) and reheat. Garnish and eat.

This is super-easy to make and superyummy. It looks like a simple tomato soup, but the taste is much more complex.

submitted by: Emily Raymond

Veggie Tacos

Veggie Tacos
1 to 2 potatos, peeled and cut in 1/2" cubes
2 carrots, peeled and chopped
12 taco shells or tortillas
1 Tbsp olive oil
1/2 cup chopped onion
1 to 2 garlic cloves, minced
1 small zucchini, julienned
1 summer squash, julienned
1 Tbsp chili powder
3/4 tsp cumin
1/2 tsp salt
1 cup refried beans
Boil potatoes and carrots for 7 to 8 minutes or until just tender. Drain and set aside.
Meanwhile, in large skillet heat oil and saute onion and garlic for about 3 minutes. Add zucchini and yellow squash and saute until zucchini is crisp tender. Add potatoes and carrots, chili powder, cumin and salt. Saute one or two minutes more or until heated through.
Fill taco shells or tortillas with vegetables and refried beans. Serve with cheese, salsa and sour cream.
submitted by: Saralynn Jensen

Festive Black Bean Chili

Festive Black Bean Chili
2 cups chopped onions

2 garlic cloves, minced or pressed

1/2 cup water

1 T ground cumin

1 T ground coriander

1 cup prepared Mexican‑style red salsa

2 red and/or green bell peppers, chopped

3 cups black beans (two 15‑ounce cans, drained and rinsed)

3 cups canned whole tomatoes, with juice (28‑ounce can)

2 cups fresh or frozen corn kernels (11‑ounce package)

salt to taste

Tabasco or other hot pepper sauce to taste

1/2 cup chopped fresh cilantro, or to taste (optional)



In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.



Serves 4 to 6

Total time: 35 minutes
submitted by: Ellen Patton

Delicious Apple Crisp

Delicious Apple Crisp



Mix the following ingredients together and pour into ungreased 9x13-inch pan:

8 cups peeled and sliced apples

1 cup packed brown sugar

2 T flour

1/2 cup milk

1 cup water



Topping:

1 1/3 cup flour

1 cup oats

1/2 cup sugar

1 cup margarine, melted

1 t salt

2 t cinnamon

2 packages dry Butterscotch pudding (not instant)

Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes.
submitted by: Ellen Patton

squash lasagne

squash lasagne
1 butternut squash, peeled and cubed
1 eggplant, prepared (see below) and cubed
olive oil
kosher salt
pepper
spaghetti sauce
cooked lasagna or other baked pasta-type noodles
mozzarella cheese
ricotta cheese

Prepare the eggplant by peeling it and then slicing into circles about 3/4-inch wide. Sprinkle both sides of circles with kosher salt and set in colander to drain for 20-30 minutes (this draws moisture out). Pat dry with paper towels and then cut into cubes before sauteing.

Put a tablespoon or two of olive oil in a skillet on medium heat. Put butternut squash in skillet and sprinkle salt and pepper on. Put lid on skillet to help squash cook all the way through. Once it is finished, put squash aside and saute eggplant the same way except without adding any salt (I don't cook them together because the eggplant cooks a lot faster than the butternut squash).

Spray the bottom of a deep pan or casserole dish with cooking spray, and then put a little spaghetti sauce in the bottom. Add a layer of lasagna noodles (we've used bowties and ziti too, and it still turns out yummy). Spread a layer of ricotta on, then a layer of squash and eggplant, and then sprinkle some mozzarella cheese on top. Then start layering again - sauce, noodles, ricotta, squash, mozzarella - until your lasagna is tall enough.

Bake in 350-degree oven for about a half-hour or until the cheese is all bubbly and it smells so good you just have to eat it right away.

Bruce even loves this stuff. I told him it tastes like butter (and it kindof does) and he ate it and loved it.

And in case you're wondering, I always make a smaller pan for my cholesterol-free version; I just eliminate the ricotta cheese and replace mozzarella with Veggie Slices tofu cheese.
submitted by: Emily Raymond