The Blessings of Family LIfe: Food Storage Recipes: Being Prepared for the Bad Stuff That's Comming

I have been posting over the last 7 years on this blog about homeschooling and emergency preparedness along with the importance of families.

I have helped others learn all about canning, drying, first aid, frugal living and this post is another chance to prepare ourselves for emergencies. When we are left on our own in the neighborhood with the world around us falling down.

Always pray and be believing -- Working towards the betterment of our families which includes feeding and clothing ourselves and doing all we can to stay safe.

This 215 page booklet of food storage recipes is the beginning for many to learn how to feed themselves in time of trial and tribulation: If you prefer to download your own copy--you can do some here:
Here is another example of wonderful information from a wonderful group of people who want to share.

Happy Cooking!!

Valerie

Food Storage Recipes

INDEX

CATEGORY

Substitutions

Wheat – How to Cook; Wheat Meat

Emergency Recipes Using Dry Mixes

Breads & Rolls

Breads Made With Beans

Sweet Breads

Muffins

Breakfast Foods

Syrups

Desserts – Misc.

Cakes

Cobblers

Cookies/Bars/Brownies

Pies

Puddings & Jellos

Desserts-Beans

Desserts-Rice

Drinks

Wheat Dishes

Bean Dishes

Main Dishes

Rice Dishes

Pasta Dishes

Milk Recipes

Salads – Pasta

Misc.

Rice

Wheat

Dessert

Side Dishes

Side Dishes – Wheat

Sprouts

Soups

Sauces, Mixes & Dressings

Snacks

Misc.

Preserving/Canning

Substituting Honey for Sugar -
"When baking, you can replace half of the sugar in a recipe with an equal amount of honey. You then need to reduce the amount of liquid in the recipe (usually water or milk) by 1/4 cup for every 1 cup of honey that you use. You also need to add 1/2 teaspoon baking soda to the dry ingredients to neutralize the acid that 1 cup of honey adds to the batter. And you need to lower the oven temperature by 25 degrees F so that what you are baking does not overbrown."

Flour Emergency Substitutions:

1 c. White Flour = ¾ c. whole wheat flour
1 c. White Flour = 7/8 c. rice flour
1 c. White Flour = 1 c. corn flour
1 c. White Flour = 1 c. corn meal
1 c. White Flour = 1 ½ c. rolled oats
1 c. White Flour = ¾ c. buckwheat flour
1 c. White Flour = ½ c. barley flour
1 c. White Flour = ¾ c. rye flour

Milk Emergency Substitutions:

whole fresh 1 c. = 1/2 c. evaporated milk plus 1/2 c. water

whole fresh 1 c. = 1/3 c. instant dry milk solids (or 1 ½ Tbs. non-instant dry milk powder) + 1 c. water

whole 1 c. = 1 c. reconstituted nonfat dry milk + 1 Tbs. butter

skim 1 c. = 1/3 c. instant nonfat dry milk (or 1 ½ Tbs. non-instant dry milk powder) + ¾ c. water

sour 1 c. = 1 c. buttermilk

sour 1 c. = 1 c. yogurt

Using Dry Milk in Any Recipe
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. For use in meat loaf, hamburgers, etc., use ¼ to ½ cup per pound of meat. In mashed potatoes: mash cooked potatoes, then add ¼ cup dry milk for each cup of potatoes, Use either the water the potatoes were cooked in or fresh milk to give the right consistency. Cooked cereals: add ¼ to ½ cup dry milk to each cup of cereal before cooking.

Regular Powdered Milk:

“In your baking at home, substitute 1/8th the amount of regular powdered milk for the liquid milk called for in your recipe. Add the powdered milk to your other dry ingredients. Then increase your water measurement to include the measurement of liquid milk called for and add this water to your recipe when you add your other liquid ingredients. For example, if your recipe calls for 2 cups of liquid milk, (2 cups divided by 8) use 1/4 cup of regular powdered milk and two cups of water.”

Powdered Milk Reconstitution Chart

Finished Milk Water Instant Regular Morn. Moo MM Choc

½ c. ½ c. 2 T. 1 T. 1T. 2T

1 c. 1 c. 1/4 c. 2 T 2T. 1/4c.

1 quart 1 quart 3/4 c. 1/2 c. 1/2c 3/4c

½ gallon ½ gallon 1 1/2 c. 1 c. 1 c. 1 1/2c

For whole milk = double the dry milk

· ½ and ½ = triple the dry milk or use evaporated

Short Method for Soaking Beans
Put 2 cups of beans in a pot, cover with 6 cups water, bring to a boil, and cook for 2 minutes; remove from the heat, cover the pot, and let stand for 1 hour before cooking.

Gasless Bean

I love pinto beans now that I discovered the right way to do them! No gas! soak overnight (8--12 hours) pour off soaked water and rinse beans. Place bean in pot with enough water to cover them and add 1 spoonful of Baking Soda (very important!) bring to a boil. Pour off boiled water and rinse again. Place back in pot, cover with plenty of water bring to a boil, then turn down and simmer for several hours. The beans should be soft. Keep adding water so they don't cook down too much. At the end I mix a little corn starch in 1/3 cup COLD water and thicken the juice by adding this corn starch mixture to boiling pot--turn heat up at this point to accomplish this. The baking soda, rinsing, and changing water does something to prevent gas. I add ham, celery, salt and pepper, onions, sometimes chicken bouillion cubes, sometimes some brown sugar or molasses. Depends on my mood and what I have in the pantry. Try some Worcestershire sauce for a tangy taste.

EGGS, Dry Mix
For scrambled eggs, mix 1/2 cup egg mix with 1/2 cup water until creamy. Then add 3/4 cup more water and let stand 15 minutes. Cook as usual. Makes 2-4 servings. If desired, add 1/4 c. powdered milk and 1/4 tsp. salt to dry eggs before adding water. For crepes, increase water to 1 cup and add 1 cup flour sifted with 1 tsp. baking powder. Cook in medium hot buttered pan until golden.

A Dozen Eggs for Twenty Cents (Soy)

Did you know there's a whole-grain egg substitute you can use in baking that has no cholesterol and costs about twenty cents for a dozen "eggs"? It's soybean flour! 1 egg = 1 heaping T soy flour + 1 T water

A pound of soybean flour costs sixty cents out at Good Earth Natural foods, and 12 heaping tablespoons of soy flour measured 5 oz, so a dozen soybean "eggs" costs just under twenty cents. Plus, the soy flour has no cholesterol, and it provides high-quality, complete protein.

WHEAT MEAT

Wheat meat is made from freshly ground wheat. You mix it with water. The ratio is 2 parts flour to 1 part water. You knead it for 10-15 minutes then cover with cold water for 1 hour. Then the fun begins. You need to wash the starch and bran out but rinsing the dough under hot water until the dough is firm. You do not want any bran left in the dough. Let it drain for 30 minutes.

The gluten can then be flavored in various ways.
Beef flavoring:
2 T beef bouillon                 1 T soy sauce                                       4 tsp seasoned salt
1 tsp pepper                          1/2 C onion

Mix ingredients and bring to a boil. Add gluten pieces and simmer for 30 minutes. If you run this through a meat grinder, this can then be used in place of ground meat.

Gluten Steaks:
1 egg, beaten                        fine bread crumbs                               1/2 cup margarine
6 slices of bacon                  1 can mushroom soup

Form gluten into steak shapes and season with basic beef flavoring. Fry bacon, crumble into fine pieces. Return to pan. Brown "steaks" in butter with bacon. Pour mushroom soup over steaks. Heat and serve

Wheat Sprout Meatballs

2 c. wheat sprouts 1 medium onion

1 tsp. salt 2 Tbs. oil

2 eggs, beaten 2 c. bread crumbs

Grind bread crumbs. Put sprouts and onion through food grinder, using fine disc.Add salt, oil, and beaten eggs.Shape into balls and brown in oil in frying pan until brown and heated through.

Wheat Meat
Crack your wheat by coarsely ginding it with your grinder.
2 c. cracked wheat                                              1 T. basil                                                1 T. garlic powder
1 T. Italian seasoning                                         2 bouillon cubes, chicken or beef     1/3 cp. oil
oil to fry with                                                        1 yeast packet (otional) just adds flavor
flour to thicken
water
First preheat skillet, add oil and cracked wheat. Roast or brown the wheat til well browned and smells yummy (15 min) Add water to cover. Add bouillon and spices. (If you season with Sage, they taste like sausage) then cook until wheat is soft and water is absorbed but still moist.(30 min).
Remove from skillet, put in medium bowl, mix adding flour a little at a time and yeast packet until mixture thickens to a paste thickness.
Heat oil medium-high in pan about 1/2 inch. Drop by spoonfuls and flatten with a fork into patty. Cook quickly, watch them they burn easily. Should be crispy on the outside and chewy on the inside. If the temperature is too low, they will saturate with oil and fall apart.

By adding an egg to the mix you can form meatballs - add some seasonings and have taco flavoring or sloppy joes or sage for sausage flavor.

Cooked Wheat
Bring 2 cups water and ½ t of salt to a boil. Add 1 cup of wheat. Cover with a tight lid and let simmer 10 min. Take off heat and let set 4 hours. Drain off any extra water.
We eat a combination of rice and wheat (1/2 and ½) which is a complete protein.

Soy Meat

1 pound (545 grams) mashed soybeans 1 cup (137 grams) whole wheat flour

2 eggs or egg substitute 1 Tablespoon (18 grams) salt

1 teaspoon (1.5 grams) garlic 1 teaspoon (0.6 grams) oregano

1 teaspoon (0.6 grams) basil

Mix all ingredients together. Spoon into hot oil in fry pan. Cook on medium heat for a few hours, turning occasionally until brown and crusty. Use in place of ground meat.

Reconstituting Dehydrated Fruits
1 c. dried fruit * 2 c. water 2 Tbs. sugar 1/2 tsp. lemon juice
Add fruit to water in saucepan. Bring to a boil, reduce heat an simmer 10 minutes. Stir in sugar and cool, or cover fruit with water and let sit overnight in the refrigerator. Stir in sugar.
* For applesauce use 1 1/2 c. of fruit.

MAKE AHEAD MIXES

Super Quick Mix

9 c. whole wheat flour 9 c. white flour 3 c. instant dry milk

2 ½ T. salt 1 ½ T. sugar 2 t. baking soda

2 ½ c. powdered shortening 9 T. baking powder 4 t. cream of tarter

Sift shortening, baking powder and soda and cream of tarter into rest of ingredients. Combine well. Store in covered container. Label and date; use within 10-12 weeks. Makes about 24 cups. For regular non-instant dry milk: add additional 6 T. dry milk.

(Mix can be made using all whole wheat flour; increase baking powder to 10 T.)

Super Quick White Sauce Mix

4 c. instant dry milk 4 c. powdered butter, sifted 2 t. salt 4 c. flour

Mix ingredients together, store in covered container, label and date. Use within 6 months. (unbleached white flour makes a slightly thinner sauce; increase sauce mix in recipes).

Thin White Sauce Medium White Sauce Thick White Sauce

1 c. warm water 1 c. warm water 1 c. warm water

1/3 c. white sauce mix ½ c. white sauce mix ¾ c. white sauce mix

Whisk sauce mix into water. Continue stirring over medium-high heat until boiling. Lower heat and simmer 1 minute.

White Sauce Mix

4 cups dry milk 4 cups dehydrated butter, sifted

4 cups flour 8 tablespoons chicken bouillon

2 tablespoons salt

Mix ingredients together and store in covered container. Label and date; use within 6 months.

This can be used as a soup base in any cream soup recipe, such as corn chowder or clam chowder. Also can be used over fettuccine.

To use:

For a thin white sauce: Mix 1 cup of warm water to 1/3 cup mix.

For a thick sauce: Mix 1 cup warm water with 3/4 cup mix.

Onion Soup Mix

2/3 c. dry chopped onion ½ c. beef bouillon powder 2 T. Cornstarch

½ c. butter or marg. Powder 2 t. onion powder 2 t. parsley flakes

Mix well and store in quart jar.

Cheese Sauce Mix

1 1/3 c. cheese powder ¾ c. Powdered Milk ¾ c. flour

¾ c. butter or marg. Powder 1/2 t. onion powder

Mix together. Store in quart jar.

To Make: Bring 1 c. hot tap water and ½ c. cheese sauce to a boil stirring with wire whisk. It only takes a minute!

Country Gravy Mix

1 c. flour 2/3 c. powdered milk 2 T. beef bouillon

¼ c. butter or marg. powder 1 T. dry, chopped onion 1 t. onion powder

¼ t. ground sage ¼ t. ground thyme Mix. Store in pint jar.

To Make: Combine and whisk smooth in a saucepan: 3 c. hot water and 1 c. gravy mix. Bring to boil stirring constantly until thickened. Add more water if desired for thinner consistency.

Tortilla Mix

8 c. flour 2 c. shortening powder 3 T. dry Milk

1 ½ T. salt

Combine and store in airtight container.To Make: Combine 4 c. tortilla mix and 1 1/3 c. water. Stir vigorously, turn out on floured board and knead into a ball. Divide into 12 balls and roll into 6” rounds. Heat, in an ungreased hot pan turning until light brown spots appear.

Tomato Sauce Mix

3 c. tomato powder 5 T. cheese powder 4 T. sugar

2 T + 2 t. beef bouillon powder 2 T + 2 t. cornstarch

Mix together and store in pint jar.

To make sauce: Add ¼ c. tomato sauce mix into 1 scant cup boiling water all at once. Remove from heat, stir vigorously with a wire whisk. Makes 1 c. sauce.

To make Italian Tomato sauce: Same as above but at ½ t. Italian Seasonings to water.

To make Picante’ Sauce

2 c. water ¼ c. dehydrated peppers 2 T. dry onion

½ c. Tomato Sauce mix 1 sm can chopped green chilies 1 c.diced tomatoes, drain

Combine water, peppers and onion and bring to boil for 5 minutes. Stir in Tomato Sauce Mix.

Remove from heat and add.

Picante Nacho Sauce: Combine 1 c. hot water. ½ c. cheese sauce mix cook until thick. Add 1 c. Picante’ Sauce.

Alfredo Sauce Mix

1 c. instant dry milk 2 t. Parmesan cheese 1/3 c. Minced onion, dry
1 t. Garlic powder ½ t. salt ½ t. white pepper
Put in zip-lock and shake to combine.

To use: combine ¼ cup Noodles mix with 2 T. melted butter and ¼ cup milk. Toss with pasta.

Chicken Gravy Mix

1 1/3 c. Instant dry milk ¾ c. flour 3 T. Chicken Bouillon

¼ t. ground sage 1/8 t. ground thyme 1/8 t. pepper
½ c. butter or margarine
Combine dry ingredients, cut in butter until evenly distributed, spoon into 3 cup container with tight lid. Store in refrigerator.

To Prepare gravy: Combine ½ cup mix and 1 cup water whisking over med heat. Cook until smooth and thick 2- 3 minutes.

Super Quick White Sauce Mix

2 c. instant dry milk 2 c. powdered butter, sifted 2 c. flour

4 t. chicken bouillon 1 t. salt

Mix all ingredients together, store in covered container, label and date. Use within 6 months.

Hint: unbleached white flour makes a slightly thinner sauce, increase sauce mix in recipes.

Other Uses: crepes, broccoli soup, creamed meat on rice, creamy broccoli and tuna, corn chowder, croquettes, fettuccine carbonara, Hawaiian haystacks, lasagna, clam chowder, potato soup, scalloped potatoes, tuna mornay.

Beef Gravy Mix

1 1/3 c. instant dry milk                                    ¾ cup flour                                           3 T. Beef bouillon granules
1/8 t. ground thyme                                            ¼ t. onion powder                                1/8 t. ground sage
3 t. brown sauce for gravy                                 ½ c. butter in margarine
Combine all as the chicken and put in container and store in fridge.
To Prepare gravy: Combine ½ cup mix and 1 cup water whisking over med heat. Cook until smooth and thick 2- 3 minutes.

Mashed Potato Mix

6 c. Margarine Pdr. 3 c. Powdered Milk ½ c. salt

1/3 c. Cheese Powder 1 T. Onion Powder

Mix all together. Store in air tight container. Date. Stores 6 months.

To Prepare: Mix 1 ½ c. boiling water and ¼ c. mashed potato mix. Add 1 c. instant potato flakes, cover and let sit for 1 minutes. Stir and serve.

Variation: Add to whipped, cooked, mashed potatoes along with water to desired consistency.

Stuffing Mix

½ c. Onion Soup Mix ½ c. Parsley flakes ¼ c. sage

1 T. Chicken Bouillon ½ T. Thyme

Combine and shake in a pint jar.

To Make: In bowl combine, 2 c. dry bread crumbs, 2 ½ T. Stuffing Mix, 1/3-1/2 c. hot water and let sit for 5 minutes.

Simply Ready Quick Mix

5 c. whole wheat flour 5 c. white flour 1/3 c. plus 2 T. baking powder

1 ¼ c. non-instant powder milk 4 t. salt 1/3 c. sugar

2 c. vegetable shortening

Mix dry ingredients. Cut shortening into dry ingredients until it looks like cornmeal. Store in tightly covered container in cool place.

Biscuits: Mix 2 c. Simply Ready Quick Mix and ½ c. water. Pat out on floured board. Cut with floured cookie cutter or jar ring. Bake at 400º for 10-12 minutes.

Muffins: Mix 2 c. Simply Ready Quick Mix, 2 T. sugar, 1 egg, beaten and 2/3 c. water just until moistened. Place in greased muffin tins and bake at 400º for 20-25 minutes. (8 muffins)

Pancakes and Waffles: Mix: 4 c. Simply Ready Quick Mix, 2 c. water and 1 egg, beaten. Cook on lightly greased griddle or waffle iron at medium heat. Yields 24 pancakes or 8 waffles.

Brownies: Combine: 2 c. Simply Quick Mix , 2 c. sugar, 2/3 c. cocoa, ½ chopped nuts (opt.). Add in 3 eggs, beaten and 2 t. vanilla. Mix well. Place in a greased 9 x 13 pan and bake 350º for 25-30 minutes.

Chocolate Chip Cookie Mix

1 1/3 c. flour 1/3 c. ground oatmeal ½ c. brown sugar

½ c. white sugar ½ c. margarine powder 1 T. whole egg pdr.

½ t. baking powder ½ t. baking soda ½ t. salt

¼ t. powdered vanilla 1/2 c. chocolate chips ¼ c. nuts (opt)

Store in quart jar.

To make: combine all the above with 1/3 c. + 2 T. water Bake at 350º for 10-12 minutes on greased cookie sheet.

Chocolate Fudge Cookie: add ¼ c. baking cocoa to above mix.

Brownie Mix

1 c. sugar 2/3 c. flour 1/3 c. oatmeal flour

¼ c. cocoa powder 2 T. dry shortening or marg. 1 T. dried egg

½ t. salt 1/8 t. cream of tartar 1/8 t. vanilla powder

1/8 t. baking soda ½ c. chopped nuts (opt) ½ c. choc. Chip (opt)

Store in quart Jar.

To make:Combine all above with ½ c. water. Spread in greased 8 x 8 pan. Bake at 350º -35 min.

Cake Mix

2 c. flour 1 ½ c. sugar ½ c. shortening pdr.

2 T. dry milk 2 ½ t. baking powder ½ t. vanilla powder

½ t. salt

Yellow Cake: Mix above with 2 eggs (or 2T.egg pdr. + 1/3c. water), 1 1/4c. water, and 1 t. vanilla (1/4 t. vanilla powder). Mix for 2 minutes and pour into greased and floured 9 x 13 pan. Bake at 350º for 40 min.

Chocolate Gravy for Biscuits

¼ c. flour ¾ c. sugar ½ c. dry instant milk

2 T. cocoa powder ¼ t. vanilla powder 2 c. water

Whisk all ingredients together in small saucepan. Bring to boil, simmer 2 minutes, stirring constantly. Serve over hot biscuits.

Hot Spiced Orange Drink

6 c. Tang powder 2 c. lemonade powder 2 c. sugar

2 t. cinnamon 1 t. cloves (opt)

Mix together. Put in 5 pint jars. To Make: Mix 1 ½ T. mix in 1 c. hot water.

Hot Chocolate with Marshmallows

2 c. regular powdered milk ¾ c. sugar ½ c. cocoa powder

1 t. cinnamon 2 c. mini marshmallows

Sift all but marshmallows together. Mix in marshmallows. Store in 1 quart jar.

To make: add ¼ c. mix to 1 c. water.

EMERGENCY RECIPES USING DRY MIXES

BREAKFASTS

Eggs Mix

1 c. dried whole eggs 2 T. dry milk ½ T. salt

Mix, store in jar.

To make sift together dry ingredients, beat into 1 ½ c. water. Melt oil in pan, cook over low heat, stirring continuously until dry and crumble.For added flavor add: bacon bits or sausage TVP; green chiles and 3 T. cheese powder; bell peppers, minced onion.

Omelet

6 T. egg mix 1/8 t. pepper ½ c + 2 T water

1 T. salt 2 T. cheese powder 1 T. margarine or oil

Beat together all ingredients. In medium saucepan, heat margarine/oil. Pour in the eggs all at once. Let cook until the omelet is set. Fold the omelet in half with a spatula. Continue to cook over medium heat until done.

Variations: spices(garlic, parsley, basil oregano, cinnamon, etc); Fill omelet with any of the following: chopped meats, TVP, vegetables (fresh or rehydrated), fruits, or nuts.

Golden Brown Hashbrowns Supreme

1 ¾ c. dried hashbrowns 2 ½ c. water ¼ c. oil

salt and pepper to taste 6 T. Egg Mix ¾ c. water

½ c. bacon bits 3 T. cheese powder

Bring the potatoes and 2 ½ c.water to a boil for 10 minutes until most of the liquid is absorbed. Heat the oil in a skillet. Spread potatoes over the pan. Add salt and pepper t taste. Fry over low heat until potatoes are tender and golden brown. Mix egg mix, cheese powder and ¾ c. water until smooth. Pour mixture over browned potatoes and sprinkle with bacon. Cook until done.

Chocolate Pancakes
2 cups baking mix 1/3 cup dry powdered milk 2 T. cocoa powder
2 T. sugar 1/2 cup mini chocolate chips
To use entire mix, add 1 cup water and 2 eggs. To use only half, use 1 1/2 cups dry mix, 1/2 cup plus 2 T. water and 1 egg. If you are using dried eggs, add corresponding amount of water to reconstitute the egg product to equal 1 egg. 1/2 mix will make 12 small pancakes. Entire mix will make 24 small pancakes or 16-18 large pancakes.

Potato Patties (with Dried Eggs)
3 1/2 c. mashed potatoes                                   1/4 c. margarine
1 tsp. salt                                                               1/4 tsp. pepper
5 Tbs. dried whole egg                                      5 Tbs. water
In large bowl beat potatoes, margarine, salt and pepper at low speed until fluffy. Add dried whole egg and water together. Add to potato mixture and beat at medium speed until well blended. To make patties, use about 1/4 c. mixture for each and fry in lightly greased pan over medium high heat until browned on both sides, about 2 to 3 minutes.

Pancake Mix

8 cups white or whole wheat flour 3/4 cups shortening powder

3/4 cups powdered milk 3/4 cups brown or white sugar or 1/3 cups fructose

2/3 cups dehydrated whole eggs 1/3 cups baking powder

1 scant Tablespoon salt

Family Favorite Pancakes

1 scant cup Pancake Mix 1 cup water

Stir together. Let stand a minute and cook on a hot oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.

(Storing Mixes -- Store in covered container in cool dark place for optimal shelf life, preferably 40-68 degrees. If you want a longer shelf life for your mixes, put your flour in the freezer for two days before making mixes.)

Whole Wheat Pancakes (with Dried Eggs)
2 c. wheat flour                                    2 tsp. baking powder                           4 Tbs. sugar
5 Tbs. dried whole egg                      6 Tbs. dried milk                                1/2 tsp. salt
2 c. + 5 Tbs. water                               4 Tbs. oil
Sift dry ingredients. Add water and oil, stir until moist. Cook on a griddle or pan at medium heat. Serve with your favorite topping.

Instant Oatmeal Packets

¼ c. oats 2 T. powdered oats ¼ t. salt

Store in Ziploc Bags.

To Use: empty packet into bowl and add ½ c. boiling water and stir until thick.

Variations: To each packet add:

Apple-Cinnamon:1 T. sugar, ¼ t. cinnamon, 2 T. chopped dried apples

Cinnamon Spice:1 T. sugar, 1.4 t. cinnamon, 1/8 t. nutmeg

Raisin Brown Sugar:1 T. brown sugar, 1 T. raisin

Super Quick Pancakes

3 ½ c. Super Quick Mix 2 T. dried egg, sifted 1 ½ T. sugar

2 ¾ c. water

Whisk together dry ingredients. Add water and whish just until combined (will have small lumps). Let stand 5 minutes. Cook on hot, oiled griddle. Makes 12-6 inch pancakes.

For variety: add ½ c. blueberry nuggets, raspberry nuggets, Choc. Chips, etc.

Apple Pancakes: Add 1 c. dried/chopped apples (soak 2 c. water, drain) 1 t. cinnamon, ½ c. nuts

Cider Syrup

½ c. sugar 1/8 t. nutmeg 1 T. cornstarch

1/8 t. cinnamon 1 c. apple juice 1 T. bottled lemon juice

In small saucepan, whisk together dry ingredients. Add juice and bring to boil, stirring. Remove from heat; stir in lemon juice. Serve over pancakes.

German Pancakes

1 c. whole wheat flour 1 c. dry milk 3 T. egg powder

2 T. sugar ¼ t. baking powder ¼ vanilla powder

2/3 c. water oil

Whisk together dry ingredients; add liquid ingredients and beat 1 min. Cook large pancakes one at a time in 8-9” heavy skillet on medium heat. Swirl about 1/3 c. batter around in heated/oiled pan. Turn when lightly browned on the edges and dry on the top. Remove from pan when second side is lightly browned. Spread jam on warm pancakes or sprinkle with cinnamon/sugar or Lemon Syrup. Roll and eat.

Lemon Syrup: Stir together lemon juice and powdered sugar until desired consistency.

Mickey Mouse Pancakes

2 cups flour 4 T. whole egg powder 2 T. sugar

½ c. powdered buttermilk 1 t. baking soda 3 T. powdered butter
1 tsp (heaping) salt 2 ½ c. + water
Combine all above. Cook on greased griddle until lightly browned then flip. Eat.

Magnificent Muffins

3 ½ c. Super Quick Mix 1 T. dried whole egg ½ c. sugar 1 ½ cp. water

Whisk together dry ingredients in a bowl. Add water and stir just until ingredients are moistened. Spoon batter into greased muffin pans. (they will be very full) and bake at 400º for 15 minutes until lightly golden brown. Makes 12 muffins.

Orange Muffins: Decrease sugar to 1 T. and add ½ c. tang powder and 2 t. dried orange peel. Stir gently for 45 strokes before filling muffin pans.

Oatmeal Muffins: Decrease Super Quick Mix to 2 ¾ c. Add 1 c. quick cooking oats and increase water to 1 2/3 c.

Chocolate Chip: add 1 c. Choc. Chips, 1 t. cinnamon, ½ t. cloves

Blueberry/Raspberry: Add ½ c. nuggets to batter and stir.

Apple Muffin Mix

2 c. flour ½ c. sugar ¼ c. brown sugar

1 t. cinnamon 1 c. chopped dried apple ¼ t. nutmeg

2 t. baking powder 3 T. dry milk 1 T. egg powder

½ t. baking soda

Store in Quart Jar. To make: Add:¾ c. + 2 T. water, ¼ c. oil. Stir all above ingredients until the mixture is just blended. Do not overmix. Spoon the batter into greased muffin tins, filling 2/3-3/4 full. Bake at 400º for 15-18 minutes or until golden brown.

Basic Muffins (with dried eggs)
2 1/2 Tbs. dried whole egg                               4 1/2 Tbs. baking powder                 3/4 tsp. salt
3 Tbs. sugar                                                          1/4 c. melted shortening                     1 2/3 c. water
3/4 c. dried milk                                                                 1 3/4 c. flour
Sift together the dried egg mix, flour, baking powder, salt and sugar. In a separate bowl,
combine the shortening, water and dry milk. Add to dry ingredients, stirring only enough to
moisten. Fill greased muffin pans two-thirds full with the mixture. Bake at 375 degrees F. for 20 minutes. -- Makes 12 large or 14 medium muffins.
Variations: blueberries, chopped nuts, bananas, carrots, apple dices, raisins, or granola.

Apricot Pumpkin Muffins

2 cups buttermilk baking mix 1/2 cup chopped California dried apricots

1/4 cup sugar 1/2 teaspoon cinnamon

1/2 teaspoon ginger 1/2 teaspoon nutmeg

1/2 cup milk 1/2 cup canned pumpkin

1 egg

In a medium bowl, combine baking mix, apricots, sugar, cinnamon, ginger and nutmeg. Mix together milk, pumpkin and egg until well blended. Combine 2 mixtures; beat vigorously 1/2 minute. Fill 12 greased medium muffin cups 2/3 full. Bake in 400ƒ F oven 15 to 20 minutes or until lightly browned on top. Remove from cups and serve warm. Makes 12 muffins.

Hearty Oatmeal Mix

¾ c. old fashioned oat 1 ½ T. chopped nuts ¼ t. cinnamon

1 T. brown sugar 1 ½ T. raisins (opt)

1/8 t. vanilla powder 1 1/2 c. water.

Stir in small saucepan. Bring to boil, simmer 5 minutes. Serves 1.

Pumpkin Muffins

3 c. Super Quick Mix 1 c. sugar ½ t. nutmeg

1 t. pumpkin pie spice ½ t. cloves 1 T. whole egg pdr.

1 c. chopped nuts 1(16oz) can pumpkin 2 T. water

Put all dry ingredients in quart jar. Add pumpkin and water and stir until the mixture is blended. Spoon the batter into muffin tins. Bake at 350º for 15 minutes.

Papa’s Favorite Beef Hash

¼ c. powdered milk 2 T. Flour ¼ t. pepper

1 ½ t. salt 1 c. dry minced onion 2 c. DH Potato Dices

5 c. water ¼ c. oil 1 can corned beef or beef chunks

Combine potatoes, onions, milk, flour, salt and pepper and water in large saucepan. Boil for 10 minutes or until liquid is mostly absorbed. Heal oil in skillet. Add potato mixture and beef. Cook over low heat, until potatoes are tender and brown. About 20 minutes.

Breakfast Hash Brown Patties
1 Cup Hash browns 1 1/2 Cup Hot Water 2 T Deh Whole Eggs

1/4 Cup Sausage TVP 1 T Deh Fat-Free Milk 1/8 Cup Sliced Green Onions

Salt and Pepper to taste
Reconstitute Hash browns by covering them with 1 1/2 cups hot water. Let Stand. Reconstitute TVP by covering with water in saucepan, simmer 5-10 minutes. Drain. In mixing bowl, beat eggs & milk together. . Add desired amount of salt & pepper. . Add desired amount of salt & pepper. Spread a heaping 1/4 cup of mixture onto a buttered frying pan. Shape into patty. (Don't make too big or it's hard to turn.) Cook on medium heat. Best if only turned once. Makes about 7 patties.

Breakfast Brunch Casserole
2 Cup Hashbrowns 6 Eggs (Deh Scrambled 2 Cup Sausage TVP

1 T. Dry Mustard 1/4 Cup Deh Chopped Onions 2 Cup Deh Fat-Free Milk
2 C. FD Shredded Cheddar Cheese Salt and Pepper to Taste
In a small bowl, add 2 cups water to hashbrowns and let stand for 15 min. or tender. In a saucepan, add 2 cups water to sausage TVP and bring to a boil; simmer for 10-15 minutes. Drain both TVP and hashbrowns before adding to casserole. While TVP and hashbrowns are reconstituting beat eggs, dry mustard, milk, and salt, and pepper together. In a 9x13 pan layer hashbrowns, onions, sausage TVP, and cheese. Pour egg mixture over the top. Pour egg mixture over the top. You may make it the night before and refrigerate overnight.

Overnight Blueberry French Toast
12 Slices of Day Old Bread 1/3 Cup Maple Syrup 2 8 oz. Pkg. Cream Cheese

2 T Powdered Sugar 1 Cup FD Blueberries 1 Cup White Sugar
12 Eggs, Beaten 2 T Corn Starch 2 Cup Deh Fat-Free Milk

1 Cup Water 1 Tsp Vanilla Extract 1 Cup FD Blueberries
1 T Butter
Cut cream cheese and bread into 1 inch cubes. Lightly grease 9"x13" pan; Arrange half of bread cubes in bottom and top with cream cheese cubes.
Sprinkle 1 cup blueberries over cream cheese, and top with remaining bread. In large bowl, mix eggs, milk, vanilla, and syrup; Pour over bread cubes. Cover, and refrigerate overnight. Remove from fridge about 30 minutes before baking. Cover and bake at 350° F for 30 min. Remove cover and bake 25-30 min. In saucepan boil, sugar, corn starch, water, and blueberries; simmer 10 min. Pour over and enjoy.

Oatmeal Pudding

1 c. dry milk pdr. ¼ c. egg powder 4 c. water

1 T. oil 1 T. vanilla 1 t. cinnamon

¾ c. reg. oats ¾ c. brown sugar ¾ c. raisins(opt)

¼ t. salt

Sift together milk and egg powder. Add water a little at a time mixing well after each addition. Add oil and vanilla. Add in remaining ingredients. Pour into 8x8x2 greased baking pan. Bake at 350º for 55 minutes or until center is firm and set to touch. Cook slightly. Serves 8.

Bacon Brunch Pie

2/3 c. Nonfat Milk Powder 1 c. water 1/2 c. + 1 T Super Quick Mix

2 T. DH peppers, rehydrated 2 eggs (2T dry+4T water) 1/2 c. Bacon Bits

4 T. cheese powder 1/2 c. finely chopped onion 1/8 t. black pepper

Preheat oven to 375 degrees. Spray a 9-inch pie plate with cooking spray. In a large bowl, sift together: baking mix, dry milk powder, cheese powder and (dry eggs). Add peppers and water (fresh eggs). Mix well to combine. Stir in bacon bits, cheese, onion and black pepper. Spread batter into prepared pie plate. Bake for 30 to 40 minutes or until a knife inserted near the center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Cut into 6 servings.

French Toast

¼ c. milk powder 1 c. water 6 T. dry egg, sifted

¼ t. sugar ¼ t. salt ½ t. vanilla

¾ t. cinnamon ¼ t. nutmeg 6-8 slices bread

Beat all ingredients together except bread. Pour into a pie pan. Dip each slice of bread in egg mixture and fry in oiled pan. Sprinkle with powdered sugar or syrup.

Blender Wheat Pancakes

2 1/2c. water* 6 T. dry milk powder* 2 c.wheat, uncooked

4 T. whole egg powder* 4 T. oil 2 t. salt

2 T. baking powder 4 T. honey or sugar

Put water, milk powder and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. Add remaining ingredients and blend. Cook on med. hot, oiled, griddle. Makes 12-18 pancakes.

For Waffles: Add additional 2 T. wheat and 4T. oil.

Apple Coffee Cake

3 c. flour ½ c. shortening 1 ½ c. sugar

1 tsp. salt 1 tsp. baking powder 1 ½ c. water

1/3 c. dried egg powder 1 c. dried apple slices

Break up apples into small pieces. Cover with 1 ½ c. boiling water, let sit, covered, 15 minutes until softened, drain. Blend in all remaining ingredients and mix well. Pour into a greased baking dish. Sprinkle the top with topping mix. Bake at 375 for 25-30 minutes.

Topping

2/3 c. brown sugar ½ c. flour ¾ c. margarine powder

1 t. cinnamon 2 T. water.

Mix together and sprinkle over cake.

Instant Breakfast

1 c. ice cold water ¼ c. non-instant milk or ½ c. instant milk powder

1 egg (1 T. egg powder) ½ c. fresh or canned fruit 1 T. sugar or honey

Blend all ingredients until smooth. Serves 1-2.

Egg Nog

2/3 c. powdered milk 2 c. water 2 T. honey or sugar

2 T egg powder/eggs ½ t. vanilla nutmeg

Blend together. Top with spice and serve.

Biscuits

3 c. Super Quick Mix 1 ¼ c. water

In a bowl, stir quick mix and water until just blended.

Drop biscuits: Drop dough by T. on greased cookie sheet. Bake at 425º for 13-15 minutes.

Makes 12 1 ½ inch biscuits.

Rolled biscuits: Put above dough on floured board. Lightly knead dough; about 12 strokes. Pat out to 1-inch thickness. Cut with floured cutter. Place 1/2” apart on greased cookie sheet. Bake 12-13 minutes. Makes 14 – 1 ½” biscuits.

Cheese and Pepper Muffins

2 ½ c. flour ¼ c. cornmeal ¼ c sugar

1 T. baking powder 1 t. baking soda ½ t. salt

¼ t. pepper ½ c. parmesan cheese 1/3 c. buttermilk powder

½ t. dried red pepper flakes

Layer in quart jar. To Make: Combine 2 eggs, 1 ½ c. water and ¼ c. oil, add dry ingredients. Stir just until moistened. Spoon into greased muffin tins. Fill ¾ full. Bake at 400º for 20 minutes. Makes 2 dozen.

Cornbread Mix

1 c. yellow cornmeal 2 ½ c. Super Mix ½ c. sugar

1 ¼ T/ baking powder

Layer above in quart canning jar. To make: Combine above with 3 eggs, 1 ¼ c. milk, ¾ c. butter, mix just until blended. Do not overmix. Pour into greased 8 x 8 pan. Bake at 350º 30 minutes.

Fast and Easy Batter Bread

2 ½ c. steaming hot tap water (120-130 deg.) 2 T. sugar 4 tsp. instant yeast

¼ c. oil t. salt 5 1/3 c. whole wheat flour

Put hot water and oil in mixing blow. Add 4 c. flour, sugar and salt and beat until combined. Add yeast and beat 3 minutes (450 strokes by hand). Stir in remaining flour, beating 25 strokes; cover and allow to rise in a warm place until double, about 20 minutes.

Stir batter down, beating 25 strokes; spread evenly in two greased 8 x 4 “ loaf pans. Smooth tops with floured hand, if desired. Cover; let rise until double, 25-20 minutes. Bake at 375º for 35 minutes; remove from pan; cool on rack. Makes 2 loaves

Oatmeal Batter Bread: Add 1 ½ c. quick oats and 2 ½ c. flour in place of 4 c. of the flour in the first addition. Molasses can be substituted for sugar.

Garlic Batter Bread: Add 1 t. garlic powder with sugar and salt

Chocolate Chip Pumpkin Bread

5 eggs, well beaten 1 1/2 tsp baking soda 3 cups sugar

4 1/2 tsp cinnamon 2 1/2 cups canned pumpkin 1 1/2 tsp nutmeg
2 cups corn oil 1 1/2 tsp cloves 4 1/2 cups flour

1 tsp ginger 1 1/2 tsp salt 1 1/4 cups milk choc chips
Cream eggs and sugar. Add pumpkin and oil. Add dry ingredients slowly and combine. Fold in chocolate chips. pour into 4 greased and floured loaf pans. Bake at 350 for 45 minutes.

Banana Chocolate Chip Bread

½ c. chocolate chips ½ c. dried banana chips, finely chopped

½ c. sugar 2 ½ c. Super Quick Mix 1 t. baking powder

¼ t. salt

Layer above in quart canning Jar. To Make: Combine above with ½ c. butter or marg, 2 eggs, 1 ¼ c. milk and 1 t vanilla until blended. Spoon batter into well greased loaf pan.

Bake 1 hour at 350º.

Variations: Substitute 1 c. blueberry or raspberry nuggets for chips and bananas.

LUNCHES

Pleasing Pasta Soup Mix

1 ¾ c, small shell macaroni ¾ c. dried lentils ½ c. parmesan cheese

¾ c. dried chopped mushrooms 3 ½ T. dry minced onion 3 ½ T. chicken bouillon

1 ¾ t. dried parsley flakes 1 ¾ t. dried oregano 1/8 t. garlic powder

1 can chicken 10 c. water

Layer in quart size jar. To make:Place water in a large soup pot and bring to a boil. Add all dry ingredients. Reduce heat , cover and simmer for 40 minutes or until lentils are tender, stirring occasionally. Serves 6-8

Creamy Chicken and Rice Soup

8 ½ c. water ¾ c. long grain rice 2 T. chicken bouillon

½ c. dried diced carrots 3 T. dried onion 3 T. dried celery

½ t. dried minced garlic 1 can evaporated milk 1 can chicken chunks

3 T. dried parsley salt and pepper to taste

In a pot, bring water to boil. Except chicken. Simmer 20 minutes. Stir in chicken. Serves 6-8

Macaroni and TVP Skillet Mix
1 1/2 C. Dry elbow macaroni                            1 C. Dry textured vegetable -protein (TVP)
3 T. Dried minced onion                                     2 T. Dried parsley
1 tsp. Dried oregano                                            1 tsp. Dried thyme
1/2 tsp. Salt
Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking.

Turkey

Noodle Soup Mix

1 ½ T. chicken bouillon ½ t. pepper ¼ t. thyme

1/8 t. celery seeds 1/8 t. garlic powder 1 bay leaf

¼ c. dried carrots ¼ c. dried celery ¼ c. dry onion

1 c. fine egg noodles 2 cans diced turkey 8 c. water

Store dry ingredients in pint jar. To make: Combine all above ingredients, except turkey. Bring to boil. Simmer for 20 minutes. Add turkey, simmer 5 more minutes.

Alphabet Soup in Minutes

1 ¼ c. uncooked alphabet pasta 2 T. dried vegetable flakes 1 t. chicken bouillon

1/8 t. black pepper

Combine contents with 4 cups water and ¼ c. pasta sauce in large saucepan. Bring to a boil, reduce heat and simmer 10 minutes, uncovered until pasta is tender.

Potato Soup

3 ½ c. water 1 ½ c. dried potato dices 3 T. dried minced onion

1 T. dried celery 1 ½ t. chicken bouillon

Bring above to boil, simmer 30 minutes. Slightly mash potatoes.

Whisk in: 3 c. water 1 ½ c. White Sauce Mix

1 bay leaf ½ T. parsley ½ bottle Cheddar Cheese

Bring to a boil, simmer 1 minute. Serves 4-5.

Creamy Potato-Cheese Soup

2 c. instant mashed potato flakes 3 T. cheese powder 1 T. dried chives

1 t. chicken bouillon ½ t. dry mustard ¼ t. white pepper

Mix and Store in jar.

5 c. water ½ c. powdered milk ½-1 c. sour cream powder

Bring water and milk and sour cream powder to a boil in large saucepan over high heat. Whisk in remaining ingredients of jar. Reduce heat: simmer 5 minutes, stirring constantl. Add additional water or milk, ½ c. at a time to reach desired consistency. Season with pepper sauce if desired.

Varation: Add ½ c. real bacon bits or cooked broccoli if desired.

3-Minute Cream of Chicken Soup

6 c. boiling water 2 T. chicken bouillon base 1 c. fine white bean flour

1 c. diced chicken pieces (opt)

In medium sauce pan over medium heat, whisk bean flour into boiling water and add base. Stir and cook 3 minutes. Blend for 1-2 minutes. Add chicken, if used. Serves 3-4.

Instant Pea Soup

4 c. boiling water 4 t. chicken soup base 6 T. pea flour

Using dried peas, whole or split, grind to a fine flour. In medium sauce pan over medium-high heat, whisk chicken soup base and pea flour into boiling water, stirring for about 1 minute. Turn heat to low, cover and cook 2 minutes. Serves 4. For a thicker soup, use up to 1/3 c. pea flour.

Instant Corn Chowder

6 1/2 c. hot water 2/3 c. fine corn flour/masa 2 T. chicken soup base

6 T. pea flour 20 drops Tabasco sauce

In medium saucepan, whisk flours into hot water and cook, stirring for 1 minute over medium high heat. Cover and turn heat to low; cook 2-3 minutes. Serve with broken corn chips. Serves 4.

Mediterranean Chicken and Lemon Soup

2 cans chicken broth 1/2c. long-grain white rice 4 T. DH carrot

1 can chicken chunks, drain 4 T. DH peppers 1/4 c. lemon juice

¼ t. garlic powder 1 can evaporated milk, divided 1 T. cornstarch

1 t. basil

BOIL broth in medium saucepan. Add rice, carrot and peppers; cook until rice is tender, about 20 minutes. Stir in chicken, lemon juice and garlic. COMBINE 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk. Bring to just a boil, stirring occasionally. Remove from heat. Stir in basil before serving.

Love Soup in a Jar

1/3 c. beef bouillon ¼ c. onion flakes ½ c. split peas

½ c. ABC macaroni ¼ c. barley ½ c. lentils

2 c. Curly pasta (in bag)

Layer in quart jar. NOTE: When the holiday season finds you in a rush, love soup will make an easy supper. Directions: Combine with 10 c. water and 1 can beef chunks. Boil, simmer 1-2 hours. Add pasta, cook 15 more minutes

Tropical Chicken Salad

1 can mandarin oranges, drained 1 can pineapple, drained 1 can chunk chicken

2 T. hydrated dried celery 1/3 c. mayonnaise ½ t. garlic powder

Combine mayo and garlic powder. Toss with remaining ingredients. Serve with rolls, crackers or bread. Serves 4.

Black Bean Salad

2-15oz cans black beans 1 lg. can mandarin oranges 3 Tbsp. green pepper, hydrated

¼ c. dry onions, soak, drain 1 t. salt 1 t. pepper

3 T. sugar or honey 3 T. Olive oil 1 T. cider vinegar

1 t. Dijon mustard (opt)

Combine all ingredients in a bowl. Marinate for 1 hour minimum in refrigerator.

Southwestern Chicken and Pasta Salad

1 ½ c. macaroni 1-15oz can corn 2 cans black beans

1 can chicken 3 T. hydrated green pepper 1 t. dried, minced onion

Dressing

1/3 c. lime juice 2 T. oil 1 T. honey

1 t. cumin, ground ¼ t. hot pepper sauce

Cook macaroni in boiling water, drain. Combine salad ingredients. Blend together dressing ingredients; pour over salad. Toss to coat. Chill 1 hour to blend flavors. Serves 5-6

Easy Macaroni and Cheese

4 c. elbow macaroni 1 ½ c. Cheese Sauce Mix 3 c. water

Salt and Pepper to Taste

Cook macaroni until tender. Drain. Combine cheese powder water in saucepan. Cook over medium heat until it boils and is smooth. Stir constantly. Boil 1 minute. Pour sauce over macaroni and serve.

Macaroni and Cheese

2 c. macaroni ¾ c. cheese powder 1/3 c. powdered milk

2 T. cornstarch 1 t. dry minced onion ½ c. water

½ t. salt ¼ t. pepper

Cook macaroni until done. Drain. Combine remaining in saucepan. Cook over med heat until it boils and is smooth, stirring constantly. Boil 1 minute. Pour sauce of macaroni and serve.

DINNER

Chili Tomato Mac Mix

½ c. + 2 T instant dry milk 1/3 c. cornstarch 4 t. beef bouillon

2 t. dried minced onion ½ t. dried basil ½ t. pepper

2 t. dried parsley 1 t. garlic powder 2 T. chili powder

3 c. macaroni 2 can beef chunks 3 cans chopped tomatoes

6 c. water 2 cans pinto beans (opt)

Layer dry ingredients in quart jar. To make: Mix all ingredients in pot, bring to boil. Simmer covered 20 minutes or until macaroni is tender, stirring often. Makes 8-10 servings.

Pasta Perfect

Combine 1 T. butter or olive oil with 2 t. Onion Soup Mix. Sauté 1 minute and add 2 c. cooked pasta. Warm thoroughly and serve.

Alfredo Delight

2 ¼ c. water 1 c. White Sauce Mix ¼ c. DH Mushrooms(opt)

1 T. Onion Soup Mix 1 t. parsley

Bring to a boil stirring constantly with a wire whisk. Don’t leave it cooks up fast. Pour over hot, cooked noodles or rice. Sprinkle liberally with Parmesan cheese and serve.

Spaghetti Supper

2 c. Italian Tomato Sauce 1 cans Tomato, whole/diced 2 t. Onion Soup Mix

Heat and serve over cooked Pasta.

Variation: Add Beef or Sausage TVP, veggies or parmesean cheese for variety.

Fried Rice

4 c. cooked rice ½ c. dried, vegetable mix 1 can chicken chunks

¼-1/2 c. Yoshida Gourmet Sauce 2 T. oil

Reconstitute veggie mix in 1 c. warm water 20 minutes then drain. Heat oil in large fry pan or wok. Add rice and veggies, heat through, add sauce to taste. Add chicken chunks and heat. Serves 4.

Scalloped Potatoes and Ham

In 4 quart casserole dish, combine with a wire whisk:

4 c. water 1 c. Cheese Sauce Mix 1 t. parsley

¼ t. dry mustard 2 c. Potato Slices 1 c. cubed ham/spam

Bake uncovered at 350º for 45-60 minutes.

Variation: Bring to a boil in pan, Simmer for 3 minutes with lid on. Put in icebox cooker 4 hours.

Creamy Casserole

In saucepan, mix 3 c. hot water and 1 1/2 c. white sauce mix, bring to boil, simmer, stirring constantly, until thick. Mix in 1 c. cooked vegetables (canned or rehydrated DH) and 1 c. cooked meat (chicken, turkey, ham) and 4 c. cooked rice or noodles. Warm through on stove or baking.

Cheesy Beans and Rice

1 c. long grain white rice 1 can corn, reserve liquid 1 can kidney beans, drain

1 can sliced mushrooms ½-1 can diced green chilies 1 T. dry onion

2 c. water (include liquid from corn/mushrooms) 2-8oz cans tomato sauce

1 t. garlic powder 1-5 oz bottle processed cheese spread or ½c. cheese sauce

Combine all ingredients except cheese in saucepan and bring to boil. Simmer 20 minutes. Add cheese and stir until melted. Great in tortillas. Serves 6.

Easy Chicken and Rice Casserole

1 cup uncooked rice 2 T. Onion Soup Mix 1 can Cr. Mushroom Soup

1 cup water 1 can Cream of Celery Soup 2 cans chicken

Mix first 5 ingredients (all undiluted) in a 9 x 13 baking dish. Place chicken on top of mixture. Bake at 350º for 1 hour or until rice is done.

Beef & Noodle Quick Dinner

2/3 c. instant dry milk 2 t. onion powder 2 t. garlic powder

¾ t. pepper ¾ t. salt 1/8 t. dried basil

1/8 t. dried oregano ¾ t. paprika Pinch cayenne pepper

3 T. brown gravy mix 1/8 t. celery seed 4 t. cornstarch

¼ c. dried, chopped mushrooms 3 c. egg noodles 2 cans beef chunks

7 c. water

Layer in quart jar. To Make: Combine all ingredients in pot and bring to a boil. Reduce heat to simmer, cover and cook 15 minutes. Remove lid and let gently simmer until sauce has thicken to desired thickness (it will thicken as it sits). Serves 6.

Santa Fe Skillet Casserole Mix

4 c. Frito Corn Chips 3 T. Taco Seasonings 2 t. chicken bouillon

¾ c. Parmesan cheese ¼ c. instant dry milk ¼ c. flour

1 can beef/chicken chunks 2 c. water 1 can chopped green chilies(opt)

1 can corn

Layer in quart jar. To Make: Combine all ingredients in saucepan. Cook over medium-high heat until sauce thickens. Serves 4.

Cheddar Beef Supper

Cook 1 ½ c. macaroni in 6 c. boiling water 8-10 minutes, drain.

In saucepan combine:

1 can Beef Chunks ½ t. Chili Powder 1 t. Onion Soup Mix

Add: 3 ½ c. warm water 1 ½ c. Cheese Sauce Mix

Mix throughly. Stir and cook until creamy and smooth. Stir in cooked macaroni and serve.

White Bean and Chicken Chili

3 ½ c. cooked white beans or 2 (15oz) cans white beans, drained

½ can(4 oz) diced green chilies, undrained 1(12oz) can chicken chunks, undrained

1/4c. dried minced onion 3 c. water 2 t. chicken bouillon

1 t. cumin ¼ t. minced garlic 1 can (6oz) tomato paste

Combine all ingredients in saucepan and bring to a boil. Simmer 20-30 minutes, stirring occasionally. Serves 4-5.

Hearty Lentil and Barley Soup

¾ c. brown or red lentils ¼ c. sun-dried tomatoes 2 T. dried vegetable flakes

1 T. dried minced onion 2 t. chicken bouillon granules 1 t. dried oregano leaves

½ t. minced garlic, dried 1/2 t. black pepper 1/8 t. red pepper flakes (opt)

½ c. pearl barley 5-6 c. water 8 oz. smoked sausage, ½”

1–14 oz. can diced tomatoes w. green pepper, celery, & onion

Place all ingredients in crock pot. Stir; cover and cook on Low 6-8 hours. Add additional water ½ c. at time if needed to reach desired consistency. Season to taste with lemon pepper. Serves 10-12.

Variation: Simmer ingredients in Dutch oven or Soup pot, partially covered 1-1/2 hours or until lentils and barley are tender.

Southwestern Bean Chili and Rice

½ c. dried kidney beans ½ c. navy beans ½ c. dried beans

1 bay leaf 2 T. dried minced onion 2 t. chili powder

1 T. chicken bouillon granules 2 t. minced garlic 1 t. cocoa powder

1 t. cumin 1 t. dried oregano ¼ t. red pepper

3-4 c. water 16 oz. tomato sauce 4 c. cooked rice

Shredded cheese

Soak beans overnight, drain and rinse or quick soak. Combine soaked beans, water, and seasonings in heavy pot w/lid. Bring to a boil over high heat. Cover; reduce heat and simmer 1-1 ½ hours. Add tomatoes and tomato sauce, cook 30 minutes longer or until beans are tender. Serve over rice and top with cheese.

Spicy Chili Mac

¼ C. dried pinto beans ¾ dried kidney beans 1 pkg. Chili seasoning mix

2 T. dried minced onion 2 t. beef bouillon granules ¼ t. red pepper flakes

1 ½ c. uncooked rotini pasta 4-5 c. water 1 can Tom. w/ gr. chilies

Shredded cheese, opt. 1 can beef chunks

Soak beans overnight, drain and rinse or quick soak. Combine soaked beans, water ground beef and seasonings. Bring to a boil over high heat. Cover; reduce heat and simmer 1 hour. Add pasta, and tomatoes. Simmer 30-45 minutes. Serve with Cheddar cheese.

Tuna & Noodle Casserole Mix

¾ c. Parmesan cheese 1 pkg. Knorr Vegetable Soup Mix

½ c. instant dry milk 2 ½ c. egg noodles 2 ½ c. water

1-6 oz can tuna

Layer all dry ingredients. To make: Mix all above ingredients in saucepan. Heat to a boil, stirring often. Reduce heat to medium and cook until noodles are tender.

Chicken and Rice Casserole Mix

¾ c. coffee creamer powder 2 T. Ranch Dressing Mix ½ c. Parmesan Cheese

¾ c. sliced almonds, toasted ¼ c. bacon bits 1 ¾ c. white rice

1 can chicken chunks 4 c. boiling water salt and pepper to taste

Layer dry ingredients in quart jar. To make: Mix all ingredients in saucepan. Bring to a boil, simmer 20 minutes.

Beef Stroganoff with Noodle Mix

3 T. White Sauce Mix 3 T. Brown Gravy Mix ½ c. instant milk powder

1 T. dried dill 1 T. dried parsley 3 2/3 c. medium egg noodles

4 c. boiling water 1-2 cans beef chunks

Layer all dry ingredients in quart jar. To make: Mix all ingredients together in saucepan. Bring to boil, simmer 15 minutes. Pour over cooked noodles or rice.

Brown Rice and Chicken

4 T. Chicken Gravy Mix ¼ t. pepper 1 t. salt

¼ t. garlic powder 1 t. dry onion 4 t. celery flakes

2 t. dried parsley 4 t. dried mixed peppers 2 c. brown rice

1 can chicken chunks 4 c. water

Bring to a boil. Simmer 1 hour. Serves 4.

Creamy Broccoli and Tuna

3 c. uncooked rotini pasta 4 c. water 1 c. dried broccoli

1 ½ c. water ½ c. white sauce mix ¼ c. Parmesan cheese

¼ t. garlic powder ½ t. salt 1 sm can tuna

Cook pasta and broccoli in 4 c. water. Drain. Heat remaining ingredients. Bring to boil, simmer 1 minute. Add pasta and broccoli. Serves 4-5.

Italian Tomato and Pasta Soup Mix

2 ½ c. Bow Tie or Rotini Pasta 2 T. dried vegetable flakes 1 T. dried minced onion

1 t. sugar 1 t. chicken Bouillon 1 t. Italian Seasonings

½ t. dried minced garlic ¼ t. black pepper ½ c. Parmesan Cheese

½ c. spinach flakes

Put Parmesan in baggie. Layer remaining in quart jar.

To make: Combine 5 c. water, 1 can diced tomatoes and above (not cheese). Bring to boil, Simmer 10-12 minutes. Stir in spinach flakes. Simmer additional 10-12 minutes. Serve with cheese. Serves 4-5.

Pot Pie

2 cans cubed meat 3 cans Mixed vegetables, drained 2 c. White Sauce

2 t. chicken bouillon 1 t. Onion Soup Mix

Combine and heat. Put in large casserole. Top with biscuits. Bake at 400 about 10-12 min. until crust is brown.

Salmon Cakes w/ Potato

3-4 c. mashed potatoes 1 can salmon Bread crumbs

1 egg (or 2T. oil) 1 onion chopped (1/4-1/2 dried, soaked) salt & pepper to taste

Oil for frying

Drain salmon, remove any skin or bone. Add salmon to mashed potatoes and mix well. Add onion, salt and pepper and then the bread crumbs to thicken the dough. Dough should be slightly dry but not crumbly. Add egg or oil to help mixture bind together. Make into ½ inch patties. Fry in thin layer of oil over medium heat. Cook until lightly browned on both sides.

Nacho Potato Bake

5 c. water 1 c. Cheese Sauce Mix ½ c. Picante Sauce

Add: 2 c. DH diced potatoes and Stir. Bake at 350 for 45-60 minutes.

Variation: Substitute 2 c. rice for dried potatoes.

Tuna Noodle Casserole

1 ½ c. macaroni 2 sm. Cans tuna, drained 1 can cr. Chicken soup

2 T. dried, celery, sliced 2 T. dried, minced onion 2 T. dried, minced carrots

¼ c. canned bacon bits 2-3 T. cheese powder

Cook macaroni in water and drain. Soak the veggies in hot water for about 10-20 minutes. Drain. Mix everything and bake for 30-45 minutes at 350 degrees. Sometimes I add bread crumbs if it looks a little watery. Recipe can be doubled.

Clam Chowder

2 c. DH diced potatoes ¼-1/3c. DH celery ¼-1/3 c. dry, minced onion

2 T-1/2 c. bacon bits 2 T-1/4 c. dried carrots 2 T. dried spinach or parsley

1 can minced clams water to cover + 1 inch

1-2 T. Garlic salt/powder 1-2 T. chicken bouillon 1 t. black pepper

4-5 T. Butter or oil ½ c. flour

Combine all ingredients (except flour and butter) and allow to simmer until the dried ingredients are softened and have absorbed the broth’s flavor. When chowder is ready add rue made by melting butter and whisking in flour, slowly cooking about 2 min. Add this rue to simmering chowder, stirring until rue dissolves and chowder thickens.

Cream of Celery Soup

2 Tbs. Salad oil 2 Tbs. Flour 2 Tbs. Butter

3 1/4 cups water 1/2 tsp. Salt

3/4 cup powdered milk 1 cup dehydrated celery 1 Tbs. Minced onion

Add the flour to the oil and blend. Add the butter or margarine powder. Real butter or margarine can be substituted. Stir in all remaining ingredients and cook on low heat until thickened. – Serves 4

Potato Soup

2 Tablespoons butter or margarine 1/3 cup chopped onion

1/3 cup chopped celery (optional) 4 cups milk

1 cup potato flakes Salt and pepper to taste

Place butter in saucepan. Add onion and celery. Cook until soft. Add milk. Use medium heat until milk is hot but not boiling. Turn off heat and stir in potato flakes to desired consistency. Season with salt and pepper to taste. Makes about 4 servings.

Autumn Soup

1/4 c. dry onion 1/4 c. dried carrots 1 can beef chunks (opt)

1/4 c. dried celery 1 1/2 c. dried, diced potatoes ¼ c. barley

¼ c. rice 3 t. beef bouillon ½ t. pepper

½ t. basil ½ t. oregano 1 t. salt

¼ t. garlic powder 1 T. sugar 2 cans tomatoes

10 c. water ( more if needed)

Combine all in large pot, bring to a boil. Simmer 2 hours.

California Bean Soup
2 cups white beans (rinsed)                                2 1/2 quarts water (10 cups)
1 quart tomatoes                                                 1/4 cup dried onion
1/2 cup dried carrots                                           1/2 cup dried celery
5 to 7 Tbsp. Ham Soup Base or bouillon (or 1-2 hamhocks)
(can use chicken or beef instead)
Soak beans in water overnight, or boil 5 minutes and soak 1 hour. Add tomatoes, and cook 2 hours. Add remaining ingredients and cook until beans are soft.

Burritos

2 cans Chunk Chicken/Beef 2 cans. refried beans 1 c. rice

1 c. shredded cheese 3 T. Taco seasoning 1/4 c. water

6-10 flour tortillas (mix) Picante Sauce (mix)

Put chicken w/ juice, water and seasoning, beans, cheese and rice into saucepan. Bring to boil, simmer 5-10 minutes. Warm tortillas, put mixture on tortillas, add hot sauce if desired. Fold, eat.

Variation: For cheese; canned, freeze-dried, nacho sauce, cheese sauce, jarred, or fresh)

Turkey

Casserole

6 c. mashed potatoes 2 c. turkey chunks 2 c. chicken or turkey gravy

4 c. stuffing 1 can Green Beans 1 can Cranberry (opt)

Layer in casserole dish: potatoes, chicken, gravy, cranberry, green beans, stuffing.

Bake at 350º for 30 minutes. Serves 6-8.

Mandarin Orange Turkey and Rice

1/3 c. honey ¼ c. Orange Juice Powder 1 t. lemon juice powder

3 T. Soy Sauce ¼ t. ground ginger ¼ t. thyme

1/8 t. pepper 1/3 c. water 2 c. turkey chunks

Mix together thoroughly all but turkey chunks, when mixed, add in turkey. Cover tightly and refrigerate for several hours.

2 c. uncooked rice 2 ½ c. water 1 can Mandarin oranges, drained

1 can sliced mushrooms, drain 1 t. parsley flakes

In casserole dish, mix rice, liquids and parsley, top with oranges and mushrooms and turkey chunks. Pour marinade over top. Cover and bake for 50 minutes at 350º, until rice is done.

Variation: Combine second set of ingredients together in pot, bring to boil simmer 2 minutes, add turkey and marinade, simmer additional 2 minutes. Remove from stove. Cook in icebox cooker for 2 hours.

SIDE DISHES

Crunchy Potatoes

2 ½ c. potato slices 5 c. hot water

Soak potatoes until soft, about 30 minutes. Bring to a boil and simmer until slightly tender. Drain

1/3 c. butter flavored Crisco ¾ c. bread crumbs 1 c. cheese powder

1/3 c. powdered butter 2 t. salt 1 ½ t. paprika

Melt shortening in a jelly-roll pan. Spread the cooked potatoes over the melted shortening on the pan, turning once to butter both sides. Mix remaining ingredients. Sprinkle over and mix through potatoes. Bake at 375º for ½ hours or until done.

Glazed Sweet Potatoes

1 c. DH Sweet Potatoes 2 c. warm water 2 T. Tang

½ c. brown sugar 6 T. butter powder 2/3 c. water

Soak sweet potatoes in water 30 minutes, then bring to a boil and simmer 10 minutes. Mix together tang, brown sugar and butter powder in saucepan. Add the water, a little at a time stirring to mix. Cokk and stir until bubbly. Add the drained potatoes. Cook uncovered for about 10 minutes. Stir occasionally to coat all sides of the potatoes.

Aunt Susan’s Simple Candied Carrots

½ c. dried carrots 2 c. water 6 T. brown sugar

½ c. margarine

Cook carrots in water until tender. Drain, add margarine and brown sugar. Heat until carrots are nicely coated.

Instant Refried Beans

2 ½ c. water ¾ c. pinto or black bean flour ½ to ¾ t. salt

¼ t. cumin Tiny pinch garlic powder ½ t. chili powder

Bring water to a boil in small saucepan. Whisk in dry ingredients. Cook, while stirring, over medium heat for 1 minute, until mixture thickens. Reduce heat to low, cover pan and cook 4 minutes. Add ½ c. Picante sauce, if desired. Mixture thickens as it cools and will stay thick even after heating.

Ice Cream in a Bag

½ c. milk 1 T. sugar ½ t. vanilla

pinch salt 3 c. crushed ice 6 T. rock salt

Put ice and rock salt in gal. freezer bag. Combine rest of ingredients. in quart size bag. Put qt. bag in big bag and squish 5 min.

Vanilla Pudding Mix

1 c. dry powdered milk 1/3 cup cornstarch 1/3 cup sugar

Good dash of salt 1 egg (opt) 3 T. margarine

1 t. vanilla

Chocolate Pudding Mix

1 cup dry powdered milk 1/3 cup cornstarch 2/3 cup sugar

1/3 cup unsweetened cocoa Good dash of salt 3 T. margarine

1 t. vanilla

Choose either the vanilla recipe or the chocolate recipe. Combine all of the dry ingredients in a small container. In a sauce pan, slowly whisk together 3 cups of tap water and the contents of one bag of Pudding Mix. Stir and stir until the mixture is smooth. Cook and stir the pudding over medium (not high) heat until it begins to boil. This will take a few minutes. After the pudding boils, count to 60. Remove the pudding from the heat. It will thicken as it cools. For vanilla, quickly whisk in an egg now. Next mix in margarine and vanilla. Allow the mixture to cool a little before serving.

Old Fashioned Apple Crisp.

4 c. dried apple slices 8 c. water ½ c. sugar

2 t. cinnamon ½ c. butter Crisco 1/2 c. brown sugar

1 c. oatmeal 1 c. flour

Bring water, apples, sugar and 1 t. cinnamon to boil. Reduce heat and cover, simmer about 25 minutes. Drain off liquid except for 1 c. Pour into a baking dish. Mix, oatmeal, margarine, brown sugar, flour,1 t. cinnamon and water. Mix until crumbly. Sprinkle mixture over the top of apples and bake at 350º for 1 hour. (to shorten baking time increase to 375 for 40 min.)

Honey Peanut Butter Nuggets

1 c. peanut butter or reconstituted 1 c. powdered sugar

1 c. honey 1 c. powdered milk

Mix all ingredients until well blended. Roll into 1” balls. Refrigerate until firm.

Cranberry Hootycreeks

½ c + 2 T.flour ½ c. rolled oats ½ c. flour

½ t. baking soda ½ t. salt 1/3 c. brown sugar

1/3 c. white sugar ½ c. dried cranberries ½ c. white choc. Chips

½ c. chopped nuts 2 T. dry egg

Layer in quart jar. To Make: Beat ½ c. soft butter, 3 T., 1 t. vanilla until fluffy. Add remaining ingredients and mix until blended. Drop by heaping spoonfuls onto greased cookie sheet. Bake at 350º for 8-10 minutes.

Sand Art Brownies

1 t. baking soda ½ t. salt ¼ t. vanilla powder

3 T. egg powder ½ c. flour 1/3 c. cocoa powder

½ c. flour 2/3 c. brown sugar 2/3 c. white sugar

½ c. chocolate chips ½ c. vanilla chips ½ c. walnuts

Layer in quart jar. To Make: Combine contents of jar with 1/3 c. water and 2/3 c. oil. Pour into greased 9 x 9 pan. Bake at 350º for 27-32 minutes.

White Christmas Bar Mix

½ c. White Chocolate Chips ½ c. slice almonds, toasted ½ c. brown sugar

1 c. Super Mix ½ c. brown sugar 1 c. Super Mix

2 T. whole egg

Layer the ingredients in quart Jar. Pack each layer in place before adding the next ingredient.

To Make: Combine above with ½ c. butter Crisco, ¼ c. water and 1 t. vanilla and mix until well blended. Spread batter into a lightly greased 8 x 8 pan. Bake at 350º for 35-40 min.

Pecan Bar Mix

¾ c. rolled oats ¼ c. brown sugar ½ c. chopped pecans

¼ c. brown sugar ¼ c. brown sugar 1 c. crispy rice cereal

¾ c. flour ½ t. baking soda ½ t. baking powder

½ c. sugar 3 T. egg powder

Layer in quart canning jar. To Make: Combine above with ½ c. butter Crisco, ¼ c. water and 1 t. vanilla. Mix until well blended. Spread batter into lightly greased 9 x 12 inch pan. Bake at 350º 20-25 minutes. Cool in pan. Cut into 2 inch squares.

Oatmeal Scotchie Bar Mix

¾ c. brown sugar ½ c. sugar ½ c. butterscotch chips

2 c. rolled oats 1 c. flour 1 t. cinnamon

1 t. baking soda ½ t. salt 3 T. egg powder

Mix. Store. To Make: Combine with 4 T. water and ¾ c. butter flavored Crisco and 1 t. vanilla.

until well blended. Spread batter into a lightly greased 9 x 12 inch pan. Bake at 350º for 20-25 minutes. Cool in pan. Cut into squares.

BREADS

Shortcut/Hint - After the dough has been kneaded vigorously for 10 minutes I put it in the pans, turn the oven to 350 for 1 minute, then turn it off. I immediately put the pans of dough in and let them sit in that slightly warmed over for 25-30 minutes. Then I just turn the oven back on to 350 without opening the oven and bake for 40 minutes. The bread turns out great. But there is a secret: Add your salt last because salt kills yeast. By adding it last you give the yeast a chance to start doing its work. Also, when you are putting the dough in the pans, don't use flour on your hands, only oil, because the crust will turn hard where flour has touched it.

FOR TWO LOAVES OF (8 X4 INCH) BREAD
6 cups whole wheat flour                   1 ¼ Tablespoons yeast
2 ½ cups hot tap water (120 -130 degrees Fahrenheit)
{water that is too hot will kill yeast; the dough won’t rise if it is too cold}
1 Tablespoon salt                                                1/3 cup canola or olive oil
1/3 cup honey or ½ cup sugar           1 ¼ tablespoons bottled lemon juice
FOR RAISIN BREAD ,you must add 2 cups of raisins, 2 tablespoons of cinnamon , and ¾ cup of sugar to the above mixture .

Mix together the yeast ,water, salt, oil, sugar or honey, and lemon juice in a mixing bowl and then add the 3 ½ cups of whole wheat flour slowly stirring it all together in a good mix . Cover it and let it rest for 10 minutes. Slowly, as you mix and knead the dough , add the last approximately 2 ½ cups of flour . Put it on a floured board or countertop and kneed it for about 10 minutes, adding flour as necessary. The dough should not be sticky, but feel like a baby’s bottom, soft but firm. Divide dough into two pieces and place in greased bread pans. Turn the oven temperature to 350 degrees and let it preheat for one minute only and then turn off the oven. Place your two bread pans with the dough in them on the high shelf in the slightly warmed oven to rise for at least 25 minutes. Your bread may only rise slightly due to the lemon juice and lack of gluten, etc. ,but this is normal. The lemon juice adds vitamin C ,which is necessary in tough times and also acts as a natural preservative to prevent mold, etc.. Do not remove the bread from the oven, but turn oven to 350 degrees and bake for approximately 30 minutes. Bread tends to burn on the lower oven shelves. The bread is thoroughly cooked when it gives off a hollow sound when the pan is tapped on the bottom. Turn the bread pan over and the bread will fall out. Place it on a rack to cool. Note: with wheat bread, always add the least amount of flour possible to keep the bread moist.

IMPORTANT NOTE: if you eat one loaf of bread a day for one year , you will need to store approximately the following amounts of ingredients per year for just the one loaf of bread . DOUBLE the below amounts for two loaves per day. 275 pounds of whole wheat , 148 pounds of raisins, 8 pounds of cinnamon, 16 quarts of Canola or Olive oil , 8 pounds of salt, 120 pounds of sugar, 4 quarts of lemon juice , and 8 pounds of yeast .

THE VERY BEST WHOLE WHEAT BREAD - This recipe makes 5 loaves.
Mix in bowl till flour is wet:
5 1/2 cups hot tap water (140 degrees) 1/3 cup honey
5 cups whole wheat flour 1/2-1 cups gluten flour (Vital Wheat Gluten)
Add and mix for 15 seconds:
3 Tbl yeast
Add:
2/3 cup oil (olive is best)
3 Tbl lemon juice or [50 mg ascorbic acid (Vit. C)or citric acid (this equals 2 1/2 Tbl)]
1 Tbl salt
Continue adding flour (from 5 1/2 cups to 7 cups or more) until dough becomes elastic-like, springs back to the touch and does not stick to your fingers or to the sides and bottom of the bowl. (Add this slowly so you can see when the dough begins to pull away from the bowl. You don't want to add too much flour. How much will vary depending on the barimetric pressure that particular day. The dough should have a bubble gum like texture) Knead with an electric bread mixer for 6 minutes or by hand about 10 minutes (300 kneadings).
With oil on your hands (not flour...and do not use flour to keep the dough from sticking to your counter--if you need anything, use oil) remove the dough from bowl and form into loaves. Before placing loaf size dough into pan, fold and pound with side of fist a few times to get air bubbles out and to make a tighter and more elastic-like loaf. Tuck into a tight ball-shape (not a loaf shape, a ball shape) and place in center of greased bread pan. (I have found that the stoneware bread pans are by far the best but whatever you have will do. You will get a much better rise and bread with the stoneware--I use Pampered Chef) Place on towel and cover with a towel to let rise until double in bulk. You are eliminating any drafts. A slow rise makes the very best bread so unless you're in a great hurry don't use the warm oven for rising. (Be careful not to scrape your pan to slide it across the shelf in the oven as it will deflate your rise--Place the pans in there very gently) Bake in 350 degree oven for 30 minutes or until top and bottom crust are brown. Place on wire rack to cool. You may coat with butter for a softer crust, if desired. Store in plastic bags. Freeze to keep from drying out if not using within a few days. Refrigerate otherwise.

Bread recipe baked in solar oven (3 loaves)

1-1/2 cups hot water                                           1/3 cup oil
1 cup cold milk                                                    1/3 cup honey
(The resulting temperature will be lukewarm so as not to kill the yeast)
4-1/2 tsp. instant yeast                                       3 eggs
6 to 7 1/4 cups freshly milled flour                  1 Tbs. salt

Combine water, milk, oil, honey and eggs in bowl. Add yeast and about 5 cups of the flour. Mix on medium speed until well blended. Add the salt. Continue to mix adding the flour 1/2 cup at a time. When the dough pulls away from the side of the bowl enough flour has been added. Turn the speed to high and allow to knead 8-10 minutes, or until the dough, forms a smooth ball . Let rise until double. With a single or double batch, you may let the dough rise in the bowl. With a triple recipe, turn the dough out onto a floured surface to let rise. After rising, form into loaves.
Place in greased loaf pan. Let rise until at least double in size. Bake loaves at 350o for 25-30 minutes. Recipe makes 3 medium size loaves or about 30 dinner rolls.
*Note: One package of yeast is about 2-1/2 tsp. of yeast. With instant yeast you do not need to sprinkle the yeast over the liquids. You can add it with the flour.

Salt-rising Bread
1 c. milk                          1 Tbs. Brown sugar
7 Tbs. Corn meal            1 tsp. Salt
Scald the milk and add the sugar, corn meal and salt. Put in a covered jar and place in a dish of water as hot as the hand can bear. Keep in a warm place overnight. By morning the mixture should show fermentation and gas can be heard to escape.
Then add:
2 c. sifted wheat flour     2 c. lukewarm water
2 Tbs. Brown sugar        3 Tbs. Melted shortening
   Beat this mixture thoroughly, place in a dish of warm water again and let rise until light and full of bubbles. Then add about 4 ½ cups of sifted wheat flour, or enough to make a stiff dough. Knead for ten or fifteen minutes, then mold into loaves. Place in greased pans and let rise again until light. Bake 15 minutes at 425 degrees, then lower the temperature to 375 degrees and bake about 30 minutes longer.

Oatmeal Bread
½ c. warm water              2 Tbs. Active dry yeast           ¾ c. coiling water            ¾ c. rolled oats
1 c. buttermilk                  1/3 c. oil                                     ½ c. honey                       2 c. flour
1 Tbs. Salt                        ½ tsp. Soda                                3 to 3 ½ c. flour
   Stir yeast into ½ c. water and allow to stand and bubble up. In saucepan mix ¾ c. boiling water with oatmeal and cook a few minutes. Remove from heat and add buttermilk, oil, and honey. Sift flour, salt and soda in bowl. Add yeast and oats. Beat well. Gradually add flour to make a stiff dough. Flour a cutting board and knead for 10 minutes. Let dough rise 1 ½ hours. Punch down and form into loaves and put in bread pans and let rise till double. Bake at 375 degrees for 45-50 minutes. Makes 2 loaves.

Oatmeal-Raisin Bread
2 c. hulless oats, sprouted 48 to 72 hours                       ½ c. raisins
2 tsp. Kelp or ½ tsp. Salt                                                     ½ c. chopped nuts (optional)
   Fine-grind oats and raisins, add kelp and nuts. Mix and knead until dough binds well. Make into log, set in sun for 4 hours or leave uncovered at room temperature overnight. Refrigerate. Slice for serving.

Apricot Whole Wheat Bread

3 cups whole wheat flour 3 teaspoons baking powder 1 teaspoon cinnamon

1/2 teaspoon salt 1/4 teaspoon nutmeg 1 1/4 cups milk

1 cup honey 1 egg, slightly beaten 2 tablespoons salad oil

1 cup chopped dried California apricots 1 cup chopped walnuts

In a medium bowl, stir together flour, baking powder, cinnamon, salt and nutmeg. Combine milk, honey, egg and oil; pour over dry ingredients. Stir just enough to dampen flour. Gently fold in apricots and walnuts. Pour into greased 9¾ x 13¾ loaf pan. Bake in 350ƒ oven 60 to 70 minutes or until done. Remove from oven; let stand on rack about 10 minutes. Remove from pan. Store overnight for easiest slicing. Makes one loaf. (This high-fiber treat is especially delicious buttered and warmed under the broiler.)

Apricot Nut Bread, Steamed

1 1/2 cups dried apricots 2 cups flour 4 tsp baking powder 1/2 tsp baking soda

1 tsp salt 1 cup sugar 1 1/2 cups milk 2 eggs, slightly beaten

2 tbs grated orange peel 2 Tbs olive oil 1 cup whole wheat flour 2 cups chopped walnuts

Place the apricots on a chopping block and chop finely. Mix flour, baking powder, baking soda, salt, and sugar together in large pot. Combine milk, eggs, orange peel, and oil in a medium pot. Add to flour mixture and add whole wheat flour. Mix well. Add apricots and walnuts. Mix well. Divide mixture evenly into two well greased and floured 1 lb coffee cans, cover tightly with foil. Place into large clean pot, add 3 cups water, cover with lid and steam for 2-3 hours.

Debbie’s Cornbread

1/4 c vegetable oil 1/2 c sugar 1 egg

1 1/4 c water 1/2 T vanilla 1 c. all-purpose flour

1/4 c powdered milk 1 1/4 c. yellow cornmeal 1 T. baking powder

1/2 T salt

Preheat oven to 400 degrees F. Grease 9X9" baking pan. Set aside. In a large bowl blend together oil, sugar, egg, vanilla and water and mix until blended. Add flours, cornmeal, powdered milk, baking powder, and salt. Mix until blended. Pour into prepared pan. Bake 30-40 minutes or until light golden brown and tester comes out clean. Serve with Honey Butter.

Honey butter: Cream together ½ c. softened butter and ½ c. honey. Store extra in refrigerator.

Healthy Cornbread
3/4 c Corn meal                                                  c Whole wheat flour                           1 t Baking powder
3/4 t Salt                                                               1/4 c Honey (or use molasses!)
2 T Applesauce                                                   3/4 c Soy milk, milk or water
1    Egg (or 1/4 cup egg Substitute) beaten      1/2 c Water *
    Sift together corn meal, flour, baking powder and salt. Add remaining ingredients; mix well with a spoon. Pour into a 9" round teflon baking dish (or spray a 9" round glass baking dish with "oil & flour" non-stick spray). Bake at 350 degrees for 25 minutes, or until golden brown.

Corn Bread
1/4 c. vegetable shortening, oil, OR drippings                                1 c. Yellow corn meal
1 c. all-purpose flour                                                                           1 to 2 Tbs. sugar (optional)
1 Tbs. baking powder                                                                         1/2 tsp. salt (optional)
1 c. milk                                                                                                 1 egg, beaten
Heat oven to 425 degrees F. Heat vegetable shortening in 10-inch oven-proof skillet or 8 - or 9 - inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Old Fashion Corn Bread
2 eggs 2 c. freshly ground corn 2 cups milk, about (to form a batter)
3/4 c. ground wheat berries 2 level Tbs. sugar 4 level tsp. baking powder
Grind corn kernels according to directions. Beat the eggs well, add the milk and sugar, mix well the flour and baking powder with corn meal to form a soft batter. You may need to add additional cornmeal from the recipe to get the right mixture. Bake in shallow, well-greased pan in a moderate oven (approximately 350 F. degrees) about half an hour.

Whole Wheat Bread
3 cups hot water                                  2 Tbs. yeast                                          1/4 cup oil
1/4 cup honey                                      1/4 cup applesauce                             1 Tbs. gluten flour
1 Tbs. salt                                              6-7 cups whole wheat flour
Mix first 6 ingredients (speed 2) plus about 3-4 cups of the flour. Add remaining flour a little at a time just until dough pulls away from sides of bowl. Let mixer knead dough for about 5-10 minutes. Remove dough from bowl and shape into loaves. Let the loaves rise in warm oven (150 degrees) until just over the tops of the pans (about 15-20 minutes). Bake at 350 degrees for 35 minutes.

100% Whole Wheat Bread
1 ½ c. warm water                               3 Tbs. Honey                                        1 can evaporated milk
1 Tbs. Salt                                             1/3 c. oil                                                 2 eggs, beaten
2 Tbs. Yeast                                          7 c. whole wheat flour
Mix in order and raise in greased bowl, 35-45 minutes. Punch down, divide into 3 loaves. Raise for 20 minutes. Bake at 350 degrees for 45 minutes. (This dough can be used for dinner rolls and cinnamon rolls.)

Whole Wheat Bread (in Breadmaker)

1 3/4 cups water                  2 T. oil                                                                    1/4 cup sugar
2 T. applesauce                    4 1/2 C. whole wheat flour                                1 T. gluten flour
2 tsp. salt                               2 1/2 tsp. yeast
   Place all ingredients in bread pan in the order listed. Place pan in bread maker and close lid. Set bread to cook on Whole Wheat setting. Remove from pan when done.

Whole Wheat Rolls
Dissolve:
2 pkg. Dry yeast in ¾ c. lukewarm water
Combine in large bowl:
3 c. warm water                                                   1 c. dry milk powder
½ c. soft shortening, margarine, or oil              2 eggs
1/3 c. sugar                                                           2 tsp. Salt
Yeast mixture (above)
Have ready:
6 c. white flour                                              4 c. whole-wheat flour
Add 5 c. flour and beat thoroughly by hand or with electric mixer. Stir in an additional 3 c. flour. Turn dough onto floured board and use 2 more c. flour to knead until smooth and elastic. Let rise in greased bowl until doubled in bulk. Punch down and shape into dinner or cinnamon rolls. Let rise and bake 20-25 minutes at 375 degrees.

Whole Wheat Buns
1 c. plus 3 Tbs. Warm water                              1/3 c. oil
¼ c. sugar or honey                                             2 pkg. Yeast (2 Tbs.)
   Combine the above ingredients. Let rest 15 minutes. (Mixture will double).
Then add:
1 tsp. Salt                                                              1 beaten egg
3 ½ c. whole wheat flour
Mix well. Roll ¾” thick and cut into 10-12 4” rounds. Place on cookie sheet and let rise 10 minutes. Bake at 425 degrees for 10 minutes or lightly browned.

Basic Water-Base Sourdough Starter
2 c. flour 1 c. water 1 pkg. yeast
Mix ingredients well. Keep in a warm place overnight. Next morning, put 1 c. of starter mixture in a scalded container with a tight cover and store in the refrigerator for future use. This is basic sourdough starter. The remaining batter can be used immediately for pancakes, muffins, bread, or cake. This starter, when replenished every week with flour and water, will last years.

Mom's Sour Dough Starter
1/2 pkg. Active Dry Yeast (1 1/2 tsp.)                             2 c. sifted all-purpose flour
2 Tbs. sugar                                                                          2 1/2 c. water
   Combine the ingredients in a glass or pottery bowl. Beat well. Cover with a thin cloth and let it stand for two days in a warm place. NOTE: To replenish Starter -- stir in 2 c. warm (not hot) water and 2 c. flour.

Sourdough Whole Wheat Bread Starter
2 c. warm water 2 tsp. active dry yeast
2 Tbs. honey 2 c. whole wheat flour
In a medium glass or ceramic bowl mix water, yeast, and honey. Stir until yeast is dissolved. Let stand for 10 minutes. Stir in the flour and mix until smooth. Cover with plastic and let stand at room temperature for 2 days or longer, stirring occasionally. The longer the starter stands the stronger the flavor. The starter will bubble and a sour smelling liquid may form on top. Pour off liquid. To store the starter, pour into a sterilized jar. Refrigerate until ready to use.

Mom's Sour Dough Biscuits
These biscuits are light and fluffy -- and they have that marvelous tangy taste.
1 1/2 c. sifted flour                                                              2 tsp. baking powder
1/4 tsp. baking soda (1/2 tsp. if starter is quite sour)
1/2 tsp. salt                                                                           1/4 c. margarine
1 c. Sour Dough Starter
Sift dry ingredients together. Cut in oleo. Add starter and mix. Turn dough out on a lightly floured board. Knead lightly until satiny. Roll dough 1/2 inch thick. Cut with floured biscuit cutter. Place biscuits in well-greased baking pan. Brush with melted butter. Let rise about 1 hour in a warm place. Bake in hot oven (425 degrees F.) 20 minutes. -- Makes about 10 biscuits.

Sourdough Corn Bread
1 1/2 c. cornmeal                                                 1 1/2 Tbs. salt                                       1 1/2 c. milk
1 1/2 c. sourdough starter                  1 1/2 tsp. cream of tartar                 1 1/2 tsp. baking soda
2 eggs                                                     6 Tbs. melted butter
Stir all ingredients together. (Batter will be very thin.) Bake in greased pan at 425 degrees F. about 40 minutes.

Drop Cornmeal Biscuits
1 3/4 cups all-purpose flour 2/3 cup cornmeal 2 T granulated sugar

1 T baking powder 1/2 tsp salt 1/2 cup cold Butter
1 cup buttermilk*
Heat oven to 450°F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl; cut in butter until mixture resembles coarse crumbs. Add buttermilk; stir until mixture is just combined. (If batter is too thin, stir in 1 to 2 tablespoons flour.) Drop by 1/4 cupfuls 1 inch apart onto greased baking sheet. Bake for 12 to 14 minutes or until golden brown. Makes 1 dozen biscuits. *Substitute 1 tablespoon lemon juice or vinegar plus enough milk to equal 1 cup. TIP: Tender biscuits result when the dough is not over mixed. Combine the wet and dry ingredients only until the mixture holds together to avoid a tough texture.

Whole-Grain Five-Seed Braid

1 1/2 cups (12 ounces) hot water
3/4 cup mix of grains and seeds                            1 1/2 cups whole-wheat flour
2 cups all-purpose flour                                                2 tablespoons vegetable oil
1 1/2 teaspoons salt                                                2 teaspoons instant yeast

Topping:
1 egg white plus 1 tablespoon water for egg wash
About 1/2 cup favorite mix of grains and seeds
Combine the water and grain blend, and cool to lukewarm. Add remaining dough ingredients and mix together. Knead about 8 minutes by hand, in a mixer or bread machine, until dough is soft and smooth, adding additional water or flour as necessary. Place dough in a large bowl, cover with plastic wrap and a clean towel, and allow dough to rise until almost doubled, about 1 1/2 hours. Divide dough and roll into three 14-inch logs. Braid the logs on a lightly greased or parchment-lined baking sheet. Use parchment if you're going to bake directly on an oven stone; you can transfer the loaf, parchment and all, to the stone. Brush loaf with egg wash and sprinkle with seeds. Cover with plastic wrap and a clean towel and let rise about 45 minutes, until puffy.
Preheat oven (and baking stone, if you're using one) to 400 degrees. Bake the bread about 28-35 minutes, until it's golden brown. Interior temperature should be 195 degrees or more. Remove the bread from the oven and cool completely on a rack.

Navajo Fry Bread
Sift into a bowl:
4 ½ c. flour                                            ½ tsp. Salt                                             2 tsp. Baking powder
Stir in:
1 ½ c. water                                          ½ c. milk
Knead with hands. Pat or roll into circles approximately 5” diameter. With fingers make small hole in center. Fry in several inches hot oil at 400 degrees (electric skillet is convenient). Dough will puff and bubble. Turn when golden brown. Drain on absorbent paper and serve hot with honey.
Options:
Use half whole-wheat flour.
Add ½ c. dry milk powder.

Dutch Oven Biscuits
2 c. Flour 1/2 tsp. Salt 3 tsp. Baking powder 4 Tbs. Solid shortening
1 c. Milk (diluted canned ok)
Blend flour, salt, baking powder and mash in shortening with a fork until crumbly. Add milk and stir until the dough sags down into trough left by spoon as it moves around the bowl. Turn dough out on a floured surface; knead for 30 seconds, pat out gently until it is 1/2 inch thick. Cut with a round cutter or pinch off pieces of dough and form by hand. Put biscuits into a greased Dutch Oven, cover, and bury in bright coals for 5 or 10 minutes or until golden brown.

Campfire Cornbread
1 cup cornmeal 1 cup flour 2 tsp. baking powder 3/4 tsp. salt
1 cup milk 1/4 cup vegetable oil
Mix dry ingredients. Stir in liquids. Spoon into a well-greased, heated 10 or 12-inch skillet. Cover tightly. Cover over a low flame for 20 to 30 minutes, or until firm in the center. When pan baking over hot coals place the pan on a low grill, on a three rock stand in the coals or directly on coals. Place coals on top of the lid (like a dutch oven) to distribute heat more evenly. Baked foods are more likely to burn on the bottom than the top. To prevent burning, check the temperature of your coals before placing a pan on them. Hold your hand about six inches above the coals; it should be hot, but you should be able to keep your hand in place for eight seconds.

Tortillas

2 cups all purpose flour 1/2 tsp. salt 1/4 cup oil
2/3 cup warm water Additional flour

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 minutes. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. Set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 minutes before baking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. It is helpful to roll the dough between two pieces of plastic wrap. Bake on very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.

Sweet tortillas: Add 2 Tbsp. sugar to flour. Serve with fruit, with syrup and serve warm.
Tostada: A tortilla circle deep fried until crisp and golden.
Tacos: Tortillas curled and deep fried until crisp and golden.
Nachos or Tortilla chips: Tortillas cut into wedges and fried until crisp and golden or baked at 375 degrees F. for about 10 minutes until dry and crisp.

Darlene’s Homemade Corn Tortillas

1 c. flour 1 c. corn meal 1 egg (or powdered)

1 tsp. salt 3 Tbs. Oil

Add enough water to make a thin batter – thin thin – cook on hot grill like a pancake.

Hardtack (Unleavened Bread)

1 c. water 4 Tbs. vegetable oil 2 Tbs. honey OR brown sugar

1 tsp. salt 1 c. yellow corn meal 2/3 c. whole wheat flour

Mix together water, oil, honey, and salt.Add corn meal & flour.Stir well and bake 1 hour and 15 minutes at 350 degrees F.This may be sliced before it becomes hard and is stored.

Unleavened Bread Sticks (Early Settlers)

4 c. wheat flour 1 Tbs. salt 1/2 c. oil

1 c. milk 3 Tbs. brown sugar OR honey

Mix together flour, salt, oil.Add milk and sugar or honey.Knead a little and roll into sticks the size of your finger.Bake on cookie sheet at 375 degrees F. about 20 minutes.

Logan Bread
6 eggs                                                           3 cups flour (any mixture of whole wheat and rye)
3/4 cup wheat germ                                     1/4 cup brown sugar
1/2 cup powdered milk                                1 cup oil
1/2 cup honey                                              1/4 cup molasses
1/4 cup sorghum syrup or maple syrup   (Any combination of these four sweeteners totaling one cup works fine)
1/2 cup shelled walnuts or pecans            1 cup dried fruit (raisins, dates, apricots, peaches, etc.)
Beat all the ingredients together in a large bowl. Pat down into two greased 9x5-inch loaf pans. Bake at 275 degrees for two hours, or until a tester comes out clean. The bread will be very heavy, dense and chewy; each loaf weighs 24 ounces. Logan bread tastes good on the trail, is high in calories and is almost impervious to spoilage.

Biscuit Mix
6 cup(s) flour, all-purpose 3 tbs. baking powder 1 Tbs. salt 1 cp. shortening
1) Sift dry ingredients together.
2) Cut in shortening.
3) Blend until mixture is the consistency of fine bread crumbs.
4) Store in airtight container in cool, dry place up to 4 months.
5) Use as any baking mix according to package directions to make biscuits, dumplings, pancakes, etc.
6) (Makes about 7 cups of mix.)

Biscuits

2 c. flour 1 T. baking powder 1 t. salt 1/3 c. dry milk

1/3 c. shortening 3/4 c. water

Mix flour, baking powder, salt and milk thoroughly. Cut in the shortening with a fork until mixture is crumbly. Stir water in gradually to make a dough that is soft but not sticky. Knead gently on a lightly floured board. Roll or pat dough to 1/2- or 3/4-inch thickness. Cut with a small floured glass or into squares. Place on an ungreased baking sheet, 1 inch apart for crusty biscuits or close together for softer ones. Bake at 450 °F (very hot oven) for 12 to 15 minutes or until golden brown. Makes 8 to 12 biscuits.

Rosemary Biscuits
1 (3-oz.) package cream cheese, softened 1 3/4 cups of biscuit mix
1/2 cup milk 2 tsp. chopped fresh or dried rosemary
CUT cream cheese into biscuit mix with a pastry fork until crumbly, add milk and rosemary, stirring just until the dry ingredients are moistened. TURN biscuit dough onto a lightly floured surface, and knead 3 or 4 times. PAT or ROLL dough to ¾ inch thickness; cut diagonally with a knife into one inch diamonds. BAKE at 400 degrees for 10 minutes, or, until lightly browned. YIELD: 2 dozen biscuits.

Flaxseed Bread

1 3/4 to 2 cups all-purpose flour 1/4 cups whole wheat flour 1 envelope RapidRise Yeast

1 teaspoon salt 1/2 cup milk 1/4 cup water

3 tablespoons honey 1 tablespoon butter or margarine 1 large egg

1/4 cup flaxseeds

1 tablespoon butter or margarine, melted

In large bowl, combine 1 cup flour, whole wheat flour, undissolved yeast and salt. Heat milk, water, honey and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, flaxseed and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Roll dough to 12x8-inch rectangle. Beginning on short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours.

Yield: 1 loaf.

Bake at 350 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with melted butter.

Halftime Spoon Rolls

Dissolve 2 tsp. dry yeast in 1/2 cup warm water, and set aside. Combine 1/3 cup shortening, 1/4 cup of sugar or honey, 1 tsp. salt with 1/4 cup hot milk (reconstituted dry or fresh). Cool to lukewarm by adding 1/2 cup cold water. Add 1 egg (or equivalent reconstituted dry) and softened yeast. Mix in 3 1/2 cups sifted flour. Cover in same bowl, letting rise in a warm place till doubled. Stir dough with greased spoon. With an ice cream scoop (works easiest) dip sticky batter into greased muffin tins, filling half full. Let rise and bake at 375 degrees until golden brown. Remove from oven and brush margarine on top to soften nicely. I promise raves from this one. And you can modify it easily. With the addition of just a little more flour (about 1/2 cup), the dough will be firm enough to handle lightly, which makes forming hamburger buns on a greased cookie sheet easy, or forming into caramel rolls, cinnamon rolls, or coffee cake.

Bread in a Bag

2 cups white bread flour 1 cup whole wheat flour 3 tablespoons powdered milk

3 tablespoons sugar 1 teaspoon salt 1 package Rapid Rise yeast

3 tablespoons vegetable oil 1 cup hot water (125 to 130 degrees F)

Extra flour to use during the kneading process

Combine white flour, whole wheat flour, yeast, sugar, salt and powdered milk in a 1 gallon heavy duty Ziploc freezer bag. Squeeze upper part of bag to force out the air. Shake and work bag with fingers to blend ingredients. Add hot water and oil to dry ingredients. Reseal bag. Mix by working bag with fingers, until the dough is completely mixed and pulls away from the bag. On floured surface, knead dough 5 minutes, or until smooth and elastic. Put dough back into bag and let it rest 10 minutes. If working in teams, divide dough in half and shape. Let rise until double in bulk. Bake at 350 for 20 to 30 minutes or until golden brown. Remove from pan and cool on wire rack or dish towels.

MAKES ABOUT FOUR LOAVES

5 Cups HOT water (120-130 degrees) 12 Cups /Fresh/ Whole Wheat Flour

2 ½ Tablespoons Saf-Instant Yeast 2 ½ Tablespoons bottled lemon juice (room temp)

2/3 C. Olive or Coconut oil 2/3 C. Honey

2 Tablespoons Salt

Directions:

Pour hot water in Bosch.

Sprinkle water with enough flour to create a runny mixture (about 4-5 C.) Add Saf-Instant Yeast Add Olive oil Add Honey. Pulse mixture, then go to speed 1 and let the ingredients thoroughly mix together to give yeast a head start before adding the salt and lemon juice. Add another cup of flour, lemon juice, and then add the salt last.

On speed 1, start sprinkling flour /just until/ the dough pulls cleanly away from the sides of the bowl and forms into a ball on one side of the bowl. Stop adding flour at this point.

Go to speed 2 when the machine starts to gear down Knead for about 10 minutes

Using oiled (not floured) hands, separate dough into four greased pans.

Make sure oven rack is on 2nd or 3rd shelf down, not lower. Turn oven to 350 for 1 minute, then turn the oven off. Immediately place the pans in the slightly warmed oven and let rise for 25 minutes. After 25 minutes, turn the oven back on to 350 degrees, without opening the oven, and set timer for 40 minutes. Bread is thoroughly cooked when it gives off a hollow sound when the pan is tapped on the bottom. Dump bread from pans on side and let cool.

Buttermilk Rolls
1 c. buttermilk, warmed                     3 Tbs. Shortening                 1 tsp. Brown sugar             ¼ tsp. Soda
1 pkg. Yeast                                          2 ¼ c. wheat flour                1 tsp. Baking powder        1 ¼ tsp. Salt
   Dissolve the yeast in the warm buttermilk then add the melted shortening, brown sugar and soda and mix well. Sift the wheat flour, measure, add baking powder and salt and sift into the liquid all at once. Mix until the flour is all dampened then beat with a spoon for one minute. Cover with a damp cloth, set in a warm place and let rise to about double in bulk. Punch down, let rise once more and turn onto a board covered with sifted wheat flour and knead until light and spongy (between 5 and 10 minutes). Mold into any desired size or shape, cover with a damp cloth again and let rise until light. Bake 15 to 20 minutes at 425 degrees.

Spoon Bread
1 c. corn meal 1 ½ c. boiling water 1 ½ c. milk
2 eggs well beaten ½ tsp. Salt ½ tsp. Baking powder
Stir corn meal into boiling water. Remove from fire and add the milk slowly, then eggs, salt and baking powder. Bake the mixture in a deep buttered pan or casserole for a half hour or longer at 425 degrees. Don’t be afraid to set this dish right on the table in the pan or casserole in which it is cooked. Serve smoking hot by the tablespoonful from the pan with a pat of butter tucked into its middle.

Baking Powder Biscuits
2 c. wheat or rye flour 1 tsp. Salt 3 tsp. Baking powder 4 Tbs. Shortening
1 c. milk (approximately)
Sift wheat or rye flour, measure, add salt and baking powder and sift again. Blend in shortening, then add enough milk to make a moist dough. Turn onto a wheat floured board, pat or roll out to ½ inch thickness, cut out biscuits and bake at 475 degrees for about 15 minutes.

Whole Wheat Bread Bowls

1 1/4 cups warm water (105 to 115 F)                                      1 package active dry yeast
1 1/2 teaspoons sugar                                                                   1 1/2 teaspoons salt
1 tablespoon oil                                                                             2 1/4 to 2 3/4 cups bread flour
1 cup whole wheat flour                                                               1 egg, beaten
1 tablespoon milk

Measure water into a large bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, oil and 1 1/4 cups bread flour; beat until smooth. Add whole wheat flour and enough additional bread flour to make a stiff dough. Turn onto a lightly floured board; knead until smooth and elastic, 10 to 12 minutes. Place dough in a bowl that has been lightly coated with nonstick spray, turning to grease top. Cover; let rise in warm place until doubled, about 1 hour.
Preheat oven to 400 F. Grease the outsides of 6 ovenproof bowls that are approximately 4 inches in diameter (such as 10-ounce custard cups).
Punch dough down; divide into 6 pieces. Cover and let rest 10 minutes. Spread each piece into a circle about 6 inches in diameter. Place over outside of bowl, working dough with hands until it fits. Set bowls, dough side up, on a baking sheet coated with nonstick spray. Cover with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake in oven at 400 F for 15 to 20 minutes until golden brown. Using potholders, carefully remove the bowls. Set bread bowls, open side up, on baking pan; bake for 5 minutes. Makes six 4-inch bowls.
Breadsticks or Pizza Crust

1 1/2 cups warm water                                                 1 tablespoon dry yeast
1 tablespoon malted milk powder                              1 tablespoon honey
1 teaspoon salt                                                               3 1/2 to 4 cups flour

Dissolve yeast in warm water, then add other ingredients. Knead until smooth. Divide into 12 (large sticks) or 24 (small sticks) parts. Roll in hands to make bread sticks and place on a lightly greased cookie sheet. Brush with melted butter and sprinkle with Salad Supreme, poppy or sesame seeds or parmesan cheese. Let raise about 1 1/2 hours. Bake at 400 degrees F. for 12-15 minutes. For pizza crust, shape onto pizza pan and let rise for about 20 minutes. Makes 12 large or 24 small breadsticks.
Basic Buttermilk Cornbread

4 cups yellow cornmeal (whole kernel preferred)    1 cup unbleached all-purpose flour
6 teaspoons baking powder                                         1/2 teaspoon baking soda
1 teaspoon salt                                                               1/2 cup butter
3 medium eggs                                                               2 cups buttermilk

Preheat oven to 375 degrees. Sift dry ingredients in a large mixing bowl. Cut in all but 2 tablespoons of the butter. Add eggs and buttermilk and beat until a smooth, thick batter forms.
Melt reserved 2 tablespoons butter in a 10 1/4-inch black iron skillet, about 2 inches deep.
Pour batter into hot skillet and place skillet in oven. Bake for 30 minutes and check the bread. It should be lightly browned and slightly split open on top. If it's not done, give it 10 to 20 minutes more.
Potato Rolls
5 cups warm water or milk                                         3 tablespoons yeast
1 1/2 teaspoon sugar                                              3/4 cup honey
1/3 cup oil                                                                 4 cups whole wheat flour
6-8 cups white flour                                                1/3 cup mashed potatoes
1 1/2 tablespoons salt                                             Margarine or butter
Combine yeast, sugar and 1/2 cup warm water or milk; stir and set aside. In a large mixing bowl, combine the rest of the water or milk, oil, honey, salt and 4 cups whole wheat flour; mix well. Add 6-8 cups white flour and mix to moderately stiff dough. Knead until smooth, about 10 minutes. Place in greased bowl, turning to grease on all surfaces. Cover and let rise about one hour until double in bulk. Knead down, roll out and shape into rolls. Place on cookie sheets sprayed with non-stick vegetable spray. Let rise until double; bake at 425 degrees for 12-15 minutes. Remove rolls from oven; brush with butter or margarine.
Sour Cream Rolls

2 1/4 cups all-purpose flour                                         2 tablespoons sugar
1 envelope Fleischmann's RapidRise Yeast             1 teaspoon salt
3/4 cup sour cream                                                       1/4 cup water
2 tablespoons butter or margarine                             1 large egg

In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat sour cream, water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and remaining flour to make a soft batter. Spoon evenly into greased 2 1/2-inch muffin pans. Cover and let rise until doubled in size, about 1 hour. Bake at 400 degrees for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. Makes 12 rolls.
Kentucky Spoon Bread

3 cups milk                                                                     1 1/4 cups white cornmeal
2 tablespoons butter, melted                                       3 eggs, well beaten
1 3/4 teaspoons baking powder                                  1 teaspoon salt

Bring milk to a rapid boil; add cornmeal, stirring until smooth and free from lumps. Continue to cook over low heat until mixture becomes very thick. Remove from heat and allow to cool and stiffen. Place cooked cornmeal in a large bowl; add butter, eggs, baking powder and salt. Beat with an electric mixer for 15 minutes. Pour into a greased casserole and bake at 375 degrees F. for 30 minutes. Serve hot from the casserole.
Lemon Spoonbread with Berries

1 cup self-rising cornmeal mix                                    1 1/2 cups milk
3 eggs, separated                                                           1/4 cup butter
2/3 cup sugar                                                                  1/3 cup lemon juice
2 teaspoons grated lemon peel
2 cups sweetened blackberries, raspberries or strawberries

Heat oven to 375 degrees. Grease a deep 2-quart baking dish with additional butter. In large mixing bowl, place cornmeal. Heat milk to boiling; gradually stir into cornmeal until smooth and thickened; set aside. In medium bowl, beat egg whites until soft peaks form; set aside. Add butter, sugar, lemon juice, peel and egg yolks to cornmeal mixture; beat well. Fold egg whites into cornmeal mixture. Pour into greased baking dish. Bake at 375 degrees for 35 to 40 minutes or until golden brown and set. Serve hot topped with berries. Serves 6 to 8.
Blotkake (Norwegian Sugar Bread)

6 eggs                                                                               1 cup sugar
1 tablespoon water                                                    1 cup flour
1 1/2 teaspoons baking powder                                  1 tablespoon potato flour or cornstarch

Filling:
1 cup whipping cream 3/4 cup raspberry jam
2 large bananas Strawberries or kiwi fruit, optional
1 orange
Frosting:
1 1/2 cups whipping cream
powdered sugar
Beat eggs and sugar until light and fluffy. Add water. Sift dry ingredients; stir into egg mixture. Bake in a greased 10-inch round pan or two 8-inch rounds. Bake at 325 degrees for about 40 minutes; cool. When cool, divide into three or four layers. Drizzle with fresh orange juice. Whip 1 cup cream and fold in raspberry jam and diced banana. Spread evenly between the layers. Whip 1 1/2 cups cream and sweeten to taste. Spread over the cake; garnish with kiwi and/or strawberries if desired. Makes 12-16 servings.
Honey Whole Wheat Rolls

2 envelopes RapidRise Yeast                                      2 1/4 cups all-purpose flour
1 1/4 cups whole-wheat flour                                      1 cup rolled oats
1 teaspoon salt                                                               1 1/4 cups water

1/3 cup corn oil 1/4 cup honey
1 egg
Nonstick cooking spray

Egg wash:
1 egg plus 1 tablespoon water mixed
Combine yeast, flours, oats and salt in a large mixing bowl.
Stir honey and oil into warm water and pour into flour mixture.
Add egg and mix for 3 to 5 minutes at medium speed in an upright mixer with dough hook, scraping the sides as needed, until a soft dough forms. Dough should clean sides of mixing bowl without sticking.
Knead on clean surface with lightly oiled hands or continue mixing in stand mixer with dough hook for 3 minutes.
Spray baking sheet with cooking spray. Divide dough into 12 equal pieces, rolling each piece into a ball. Arrange on baking sheet 1 inch apart. Brush with egg wash and sprinkle with additional oats if desired. Place in a warm draft free area to rise for 20 to 30 minutes or until doubled in size. Bake for 20-30 minutes or until deep golden brown on top. Makes 12 rolls.
Basic Sweet Dough

This soft, pliable dough can be used for braids, cinnamon rolls, monkey bread and other shapes.

3/4 cup (6 ounces) warm water                            2 teaspoons sugar
1 tablespoon active dry yeast                                     1/2 cup (2 ounces) all-purpose flour
3/4 cup (6 ounces) plain low-fat yogurt              1/2 cup (1 stick) unsalted butter, softened
2 large eggs, lightly beaten                                           1/2 cup (3 1/2 ounces) sugar
2 teaspoons salt                                                             2 teaspoons vanilla or other flavoring (such as citrus zest)
4 1/2 to 5 1/2 cups all-purpose flour                          1 egg, plus 1 tablespoon water (for egg wash)
In a small bowl, combine the warm water and 2 teaspoons sugar. Stir to dissolve. Stir in the yeast and 1/2 cup flour. Cover with plastic wrap and set aside until bubbly and active, about 10-15 minutes.
In a large bowl, combine yogurt, butter, eggs, sugar, salt, vanilla and yeast mixture. Add flour 1 cup at a time, until the dough comes away cleanly from the sides of the bowl. Turn dough out onto a lightly floured surface and, adding only enough flour to keep the dough from sticking to your hands or the work surface, knead dough about 5 minutes, until soft and pliable but not too sticky. Let dough rest while you clean and grease the bowl with a little bit of oil. Finish kneading dough until it's smooth and supple.
Place the dough in the greased bowl, turn the dough to coat all surfaces with the oil. Cover with plastic wrap and a clean towel, and let sit in a warm place about 1 1/2 hours, or until doubled.
Gently deflate the dough and divide it in half. Cover with plastic wrap and let rest on a lightly floured surface for 15 minutes. Form dough into desired shapes (see below). Cover with plastic wrap and let rise about 45 minutes. Preheat oven to 375 degrees. Brush loaves with egg wash and bake until golden brown, about 30-40 minutes, to an internal temperature of 190 degrees F. Remove the bread from the oven and let it cool on a rack.
Almond-Filled Braid: Working with half the Basic Sweet Dough at a time, roll dough into a 19-by-15-inch rectangle. Press two light lines on each rectangle, lengthwise, to divide dough into three equal sections. Spread purchased almond filling (American Almond Baker's Style Almond Schmear Filling is recommended) down center section, leaving 1 inch of clear space at either end and along the inside edges. Cut 1-inch wide strips from edge of filling to outer edge of the dough. Fold the ends over the filling. Bring the dough strips across the filing on a diagonal, alternating from side to side. Repeat with remaining piece of dough.
Cover loaves with plastic wrap and a clean towel, and let rise in a warm place until doubled in bulk, about 35 to 45 minutes. Preheat oven to 375 degrees. Brush tops of loaves with egg wash. Bake 25-35 minutes, or until loaves are a rich, golden brown. Cool loaves on racks. If desired, drizzle loaves with sugar icing (see directions below) and top with sliced almonds. Makes two braids. Other fillings can be used, such as strawberry jam with cream cheese.
Sugar Icing: Combine 1 cup (4 ounces) powdered sugar, 3 tablespoons heavy cream or 2 tablespoons milk, and a few drops of flavored extract such as lemon or orange.
Cinnamon Swirl Loaf: Combine 1/2 cup raisins or currants, 1/2 cup sugar, 3 teaspoons ground cinnamon and 1 tablespoon all-purpose flour to make a filling. Roll one half of the Basic Sweet Dough into a 10-by-15-inch rectangle. Brush surface of dough with egg wash, then spread with the dough with half of filling mixture. Starting with the shorter side, roll the dough into a log, pinching the seams and ends to seal them tightly. Repeat with the remaining dough and filling. Place each loaf in a well-greased 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap and a clean towel and let rise about an hour, or until bread crowns 1 inch over the rim of the pan. Preheat oven to 350 degrees. Before baking, brush tops of loaves with egg wash. Bake about 45 minutes, tenting with foil the last 10 minutes if bread is browning too quickly. Remove loaf from pan and cool completely on a rack.
Cinnamon Rolls: Mix 1/3 cup butter, 1 cup brown sugar and 3 tablespoons ground cinnamon. Roll half the dough into a 14-by-16-inch rectangle. Spread a thin layer of cinnamon filling over the dough, leaving about 1 inch uncovered on the short side nearest you. Starting with the short, filling-covered side, roll the dough into a log. Don't roll too tightly or the centers of the cinnamon rolls will pop up. Gently cut the log crosswise into 12 slices with a serrated knife (or use dental floss). Place them into a 9-by-13-inch pan, leaving space between the rolls to allow for rising. Repeat with other half of dough. Let the buns rise about 45 minutes, until puffy. Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Drizzle with sugar icing if desired. Makes about 24 rolls.
Monkey Bread: Turn half the dough out onto a lightly floured surface, and divide it into 32 small pieces, each about 1 1/2 inches in diameter. Dip the balls in 1/2 stick melted butter; roll them in 2/3 cup light brown sugar mixed with 1 teaspoon cinnamon. Layer them in a 8 1/2-by-4 1/2-inch loaf pan or Bundt pan. Repeat with other half of dough. Allow to rise until doubled, about 1 hour. Bake in a preheated 375-degree oven for 30 to 35 minutes, until golden. Makes 2 loaf or Bundt pans.
Chef Amy Quazza's Challah

2 1/2 cups bread flour                                                  2 teaspoons granulated sugar
1 teaspoon salt                                                               2 tablespoons light-flavor olive oil
1 1/2 tablespoons honey                                              1 large egg
1 large egg yolk                                                              1/2 cup water
1 teaspoon dry yeast                                                    1 egg, lightly beaten, to brush on top of bread

Place first eight ingredients in a bread machine in the order listed. Add yeast as directed and prepare dough according to manufacturer's instructions. Place dough in a lightly oiled bowl. Cover and let dough rise in a warm place for about 30 minutes or until it has doubled in volume. Knead slightly and then divide the dough into 8 portions. Place the portions evenly spaced on a baking sheet. Cover lightly with plastic wrap and let rise for about 30 minutes. Preheat oven to 350 F. Remove plastic wrap from rolls. Lightly brush each with the beaten egg. Bake for 15 to 20 minutes or until golden brown. Makes 8 rolls.
Cornmeal Rolls

1/3 cup cornmeal                                                          1/2 cup sugar
1 teaspoon salt                                                               1/2 cup melted shortening
2 cups milk                                                                     2 eggs, beaten
1 package yeast                                                             1/4 cup lukewarm water
4 cups all purpose flour

Combine the cornmeal, sugar, salt, shortening and milk in a double boiler, cooking the mixture until it is thick, stirring often. Cool to lukewarm. Add eggs and yeast, which has been dissolved in water. Beat the mixture well. Let it rise in a greased bowl for 2 hours, then add the flour to form a soft dough. Knead it lightly and let it rise in a greased bowl for 1 hour. Knead the dough again before rolling it out and cutting it with a biscuit cutter. Brush the dough with shortening and fold in half. Place pieces on an oiled sheet to rise for 1 hour, then take them at 375 degrees for 15 minutes.
Fragrant Cloverleaf Rolls
Dough:
3 cups bread flour                                                         3 tablespoons sugar
2 teaspoons yeast                                                          3/4 teaspoon salt
1/2 cup milk                                                                   2/3 cup water (70 to 80 degrees)
3 tablespoons butter or margarine, cut up                          1 large egg
Herb Butter:
3 tablespoons butter or margarine, melted               1 teaspoon Italian herb seasoning or fines herbes
1/4 teaspoon onion powder
Measure all dough ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
When cycle is complete, grease top of dough; cover tightly and refrigerate 2 to 24 hours.
Remove dough from refrigerator; punch down. Turn dough out onto floured surface. Divide into 12 equal pieces; divide each again into 3 pieces. Roll into smooth balls. Place three balls in each section of 12 greased muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Whole-Wheat Soda Bread

2 1/2 cups whole wheat flour                                                1 tablespoon dried whole egg, sifted
1 teaspoon baking soda                                                               1/2 teaspoon salt
1 cup sour milk                                                                              2 tablespoons honey

(To make sour milk, put 1 tablespoon lemon juice in bottom of measuring cup and fill to 1 cup with reconstituted dry milk, at room temperature.)
In large bowl, whisk together dry ingredients. Add honey to sour milk and blend well. Pour sour milk mixture into flour mixture; mix just until dry ingredients are moistened. Dough should be sticky. Pour onto greased cookie sheet and shape with hands into a 7-inch round loaf. Bake at 375 degrees for 20 minutes, until golden brown. Remove from cookie sheet and cool on wire rack. Serve warm or cold. Makes 1 loaf.
Traditional English Tea Biscuits

2 cups all-purpose flour 3 teaspoons baking powder
1/2 teaspoons salt 2 teaspoons shortening
3/4 cup milk

Sift flour, baking powder and salt. Cut shortening into dry ingredients. Add milk. Roll and pat out to 1/2-inch thickness. Cut with biscuit cutter and place on greased pan. Bake 10 minutes at 500 degrees.
Sweet Potato Biscuits
2 cups flour                                                               1 tablespoon baking powder
1 teaspoon salt                                                               1/2 cup shortening
1 cup mashed sweet potatoes                               4 or 5 tablespoons milk
Mix together flour, baking powder and salt. Cut in shortening and sweet potatoes. Stir in enough milk just until dough clings together (do not overmix). Knead on lightly floured surface. Roll to 1/2-inch thickness. Cut out and place on lightly greased baking sheet. Bake at 450 degrees for 12 minutes.
Each serving contains 188 calories, 9 g fat, 24 g carb, 250 mg sodium, 1 mg cholesterol
Rosemary Biscuits

2 cups sifted flour                                                          1 tablespoon baking powder
1 teaspoon salt                                                               1 tablespoon sugar
1/2 cup butter                                                                 3/4 cup milk
1 egg                                                                 2 tsp dried rosemary

Sift dry ingredients together. Cut in butter. Combine milk and egg and rosemary. Stir into dry mixture. Mix well but lightly. Roll out dough on a floured bread board, cut into rounds. Place on an ungreased cookie sheet. Bake at 450 F. for 12 to 15 minutes or until done.
Favorite French Bread

2 1/4 cups warm water (115 degrees)                                  2 tablespoons sugar
2 packages (1 tablespoon each) active dry yeast                   1 tablespoon salt
2 tablespoons soft shortening or oil                                           6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 X 12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake at 400 degrees for 30 minutes or until brown. Cool on racks. Makes 2 loaves. FOR CRUSTIER LOAF, PAN OF HOT WATER MAY BE SET IN OVEN
Irish Soda Bread

4 cups all-purpose flour                                                                                3 tablespoons sugar
1 teaspoon salt                                                                                               1 teaspoon baking powder
1 teaspoons baking soda
4 tablespoons cold unsalted butter                                                      1 large egg, beaten
2 cups buttermilk                                                                                     1 cup golden raisins
3 tablespoons caraway seeds                                                                1 egg beaten with 1 Tbsp milk or water

Preheat the oven to 425 F. Lightly grease a large baking sheet or cast-iron skillet.
Sift the flour, sugar, salt, baking powder and baking soda into a food processor fitted with a metal blade. Add the butter and pulse 8 to 12 times, or until the mixture resembles coarse crumbs. Add the egg and buttermilk and process for 15 to 20 seconds, or until the dough comes together.
Dust a work surface with flour. Turn out the dough, add the raisins and caraway seeds, and with floured hands knead dough gently to form a large round. Transfer to the prepared baking sheet or skillet. Brush the loaf with the egg wash, and with serrated knife, cut an "X" into the top. Bake for 40 to 45 minutes, or until the top is golden and a skewer inserted into the center comes out clean. (The bread should sound hollow when the bottom is tapped with a knife.) Remove from the oven and let cool on a wire rack for about 15 minutes. Slice and serve warm with butter. Makes 1 loaf.
L'Harsha (Berber Flatbread)
4 tablespoons butter                                                                          1 cup olive oil
2 pounds fine-ground semilina flour                                               1 teaspoon salt
4 eggs, beaten                                                                                      1/2 cup water
Warm the butter and oil together. Add all the remaining ingredients and mix together, stirring vigorously. Knead the dough to 10 minutes.
Oil an 8- or 10-inch skillet lightly. Take 1/3 of the dough and form in into a ball, then press the ball into the skillet with your fingers to shape a round, flat disc, not uite 1/2 inch thick. Fry over low heat for 10 minutes on each side, until light-brown. Serve at room temperature.
Indian Bread
   Vegetable oil
3 cups all-purpose flour                                                                1/2 teaspoon salt
1 1/4 teaspoons baking powder                                            1 1/2 cups water
Preheat oven to 350 F. Liberally oil a 9x9-inch baking pan.
Combine the dry ingredients in a medium bowl and mix. Add the water and mix well. The dough should resemble a very thick pancake batter. Transfer the dough to the baking dish and spread evenly.
Bake 30 minutes, or until the bread is firm. Increase heat to 450 F and bake another 5 to 10 minutes, or until lightly browned. Serve warm or cooled.
Orr's Ranch Brown Bread

1/3 cup lukewarm water                                              1 teaspoon brown sugar
2 yeast cakes                                                                  5 tablespoons brown sugar
3 tablespoons shortening                                             1 tablespoon salt
1 cup hot water                                                              1 cup milk
3 1/2 cups whole wheat flour                                      1 egg, beaten
1 1/2 cups whole wheat flour

Mix water, 1 teaspoon brown sugar and yeast cakes in a small bowl. In large bowl, mix remaining brown sugar, shortening, salt, water and milk. Add 3 1/2 cups whole wheat flour. Stir well. Mix in the yeast mixture and egg. Add an additional 1 1/2 cups whole wheat flour. Knead 5 minutes. Cover and let rise 30-40 minutes. Punch down. Divide into 2 loaves. Let rise. Bake at 350 degrees 50-60 minutes.
Sally Lunn

1 cup milk                                                                                 1/2 cup shortening
1/4 cup water                                                                           4 cups flour, divided
1/2 cup sugar                                                                            2 teaspoons salt
2 packages active dry yeast                                                  3 eggs
Thoroughly grease a 10-inch tube or bundt pan.

Heat the milk, shortening and water until very warm. Blend 1 1/2 cups flour with sugar, salt and dry yeast in a large mixing bowl. Blend the warm liquids into the flour mixture. Beat for about 2 minutes, then gradually add 2/3 cup of remaining flour and the eggs; beat for 2 minutes. Add remaining flour and mix well. The batter will be thick but not stiff. Cover and let dough rise in a warm place until it doubles in bulk. Stir dough, form into ring and turn into prepared pan. Cover and let rise again until doubled. Bake at 350 degrees for 40-50 minutes. Cool 10 minutes in pan; run knife around the center and outer edges and turn out onto a plate to cool. Makes 12 servings.
Whole Wheat Bread
6 tablespoons yeast                                      2 tablespoons sugar
1 cup warm water                                          1/2 cup dehydrated potato flakes
4 cups boiling water                                      1/2 cup dry non-fat milk
1 1/2 cups cold water                                    1 cup oil
1 cup honey                                                    2 tablespoons salt
1 egg                                                 8 cups whole wheat flour
8 cups white flour                                          1/2 cup germinated wheat
Dissolve yeast and sugar in 1 cup warm water. Set aside. Mix potato flakes with 4 cups boiling water. Set aside. Dissolve powdered milk in 1 1/2 cups cold water in a large mixing bowl. Add oil, honey, salt and egg and mix well. Add potato mixture to bowl and mix well. Add yeast mixture and mix well. Add flour and germinated wheat and continue mixing. Knead 10 minutes. If dough is too sticky, add a bit more flour. Cover. Let rise in warm place until double in size. Punch down and form into loaves. Let rise until double. Bake at 350 degrees for 20-30 minutes. Makes 4 large or 7 small loaves.
Whole Wheat Bread Bowls

1 1/4 cups warm water (105 to 115 F)                      1 package active dry yeast
1 1/2 teaspoons sugar                                                   1 1/2 teaspoons salt
1 tablespoon oil                                                             2 1/4 to 2 3/4 cups bread flour
1 cup whole wheat flour                                               1 egg, beaten
1 tablespoon milk

1 cup sourdough starter                                                2 cups buttermilk
2 cups flour                                                                     1 1/2 teaspoons salt
2 teaspoons baking powder                                         1 cup flour
2 tablespoons sugar                                                      1 teaspoon baking soda
1/2 cup butter, melted

Twelve hours in advance, combine sourdough starter with buttermilk and 2 cups flour. When ready to mix, turn soft dough onto mixing board covered with 1 cup flour.
In a small bowl, combine remaining dry ingredients; sprinkle over dough on mixing board. With spatula, work dry mixture into dough; knead lightly. Pat out to the circumference of the Dutch oven lid.
Cut in circles and dip in melted butter. Fit biscuits tightly inside 12-inch Dutch oven. Let rise 30 minutes by placing three coals on the lid of the Dutch oven. Bake for 20 minutes or until lightly browned with 6-8 coals underneath the oven and 22-24 coals on the lid.
Herb Cheese Rolls

4-5 cups flour                                                                 3 tablespoons sugar
1 tablespoon salt                                                           2 packages yeast (4 1/2 teaspoons)
1 cup milk                                                                       1 cup water
2 tablespoons butter                                                     1 1/2 cup cheddar cheese
1 egg                                                                 1/4 teaspoon basil
1/4 teaspoon thyme                                                      1/4 teaspoon garlic powder

Mix 1 1/2 cup flour, sugar, salt, basil, oregano, thyme, garlic and yeast in bowl. Combine milk, water and butter in pan. (Butter doesn't need to be melted.) Heat over low heat until warm. Gradually add to dry ingredients and beat for 2 minutes. Stir in remaining flour and knead into soft dough. Cover and let rise until double, about 45 minutes.
Knead dough and form into rolls. Place in greased 14-inch Dutch oven. Let rise 30 minutes. Cook 10 coals on bottom and 17 on top for 40-50 minutes, rotating oven and lid every 10 minutes. When rolls are almost finished, cover the top of oven with coals to brown top. Recipe from Randy Macari, of Roy, and Corey Phillips, of Pleasant View, winners of the Davis County Fair's Dutch Oven Cook-off.
Challah Holiday Bread with Parmesan Dipping Butter

Equipment: 12-inch Dutch oven

1 cup very warm water (110 degrees)                        1 tablespoon SAF Gold yeast
3 tablespoons sugar                                                      1 1/2 teaspoons salt
4 cups flour                                                                     3 tablespoons corn oil
4 eggs                                                                               1 teaspoon water for the egg wash
Seed topping, optional
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast and stir until dissolved. Add remaining water, sugar, salt and 1 1/2 cups flour. Blend well. Add the oil and stir in 3 eggs, once at a time, plus one egg white (reserve 1 yolk). Add enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, roll around and cover with a piece of plastic wrap.
Cover the bowl with a towel and let rise in warm, draft-free place until almost doubled in size, about 30 minutes. Punch dough down and remove to lightly floured surface. Divide into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough.
Divide larger piece into 3 equal pieces; roll to 12-inch ropes. Place ropes on greased baking sheet and braid, pinching ends to seal. Divide remaining piece into 3 equal pieces. Roll to 10-inch ropes and braid. Place small braid on large braid. Pinch ends firmly to secure to large braid.
Spray a 12-inch Dutch oven with non-stick cooking spray. Place the stacked braids gently in a 12-inch oven. Beat reserved egg yolk with 1 teaspoon water and brush over loaf. Sprinkle with seed topping if desired. Let rise again until doubled in size.
Bake at 350 degrees for about 45 minutes. Use about 6-8 coals on the bottom and 16-18 on top. Rotate the pot and the lid every 15 minutes for even baking. Remove the bottom coals after about 30 minutes and check the loaf for browning. When the loaf is golden brown, remove all the briquettes. The Dutch oven will continue to bake the bread for several minutes. Leave bread in the oven with the lid off for a few minutes. Brush with melted butter and serve warm with the dipping sauce.
Parmesan Dipping Butter: Melt 1/2 cup margarine, 1/2 teaspoon thyme and 2 tablespoons grated Parmesan cheese in a small Dutch oven.

Basil & Asiago Bread Twist w/ Pine Nuts & Roasted Garlic Butter

14-inch Dutch oven

Dough:
1 cup warm water (110 degrees)                 1 package rapid rise yeast
2 tablespoons sugar                                                      5 cups flour
1 teaspoon salt                                                               3 tablespoons powdered milk
3 eggs                                                                               2 tablespoons butter
1/8 cup pine nuts                                                           1/8 cup fresh basil, chopped
1/8 cup Asiago cheese, crumbled
1/8 cup sun dried tomatoes, chopped
Garlic Butter:
1 teaspoon olive oil                                                       2 garlic bulbs
1 cube butter, softened
Preheat Dutch oven.
For Garlic Butter: Cut tops off garlic bulbs. Pour olive oil over cloves and place in Dutch oven to roast while dough rises.
For Bread: Mix water, yeast and sugar in a large bowl. Add flour, salt, powdered milk, eggs and butter, and mix until incorporated. Knead the dough until blended well.
Add nuts, basil, cheese and tomatoes and knead in.
Let rise. When dough has doubled in size (approximately 30 minutes), punch down and cover to rise again (approximately 30 minutes). Divide dough into 2-ounce portions. Roll each portion into a log shape and tie in knot, then tuck in ends. Allow to rise again.
Remove garlic from Dutch oven. Oil Dutch oven or line with parchment. Place rolls in Dutch oven and cover. Use 14-16 coals on top and 8-10 coals on bottom. Bake approximately 20 minutes or until golden.
While dough is baking, remove roasted garlic cloves from bulb and fold into softened butter.
When rolls are done, rub with a small amount of olive oil. Serve warm with roasted garlic butter.
Finnish Pulla Yeast Coffee Bread

14-inch Dutch oven
8-inch Dutch oven

Dough:
1 package active dry yeast                                                     1/4 cup warm water
1 1/2 cups milk, scalded and cooled to lukewarm 3/4 cup sugar
3/4 teaspoon salt
10-12 whole cardamom pods, seeded and crushed (about 1 teaspoon)
3 eggs, beaten                                                                           7-8 cups sifted flour
1/2 cup butter, melted
Glaze:
1 egg, beaten                                                                                  1/2 cup sliced almonds
1/2 cup crushed lump sugar
Dissolve yeast in warm water. Scald milk in 8-inch Dutch oven and pour into a large bowl. Add sugar, salt, cardamom and eggs. Cool to 105 degrees. Add yeast.
Whisk 2 cups of sifted flour into milk mixture. Stir until smooth. Add another 2 cups until dough is smooth. Add melted butter. Stir until dough looks glossy. Knead in remaining flour until dough forms into a stiff ball.
Turn out onto a lightly floured board and cover with inverted mixing bowl. Let the dough rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased mixing bowl, turn the dough to grease the top, cover lightly and let rise in warm place until double in bulk (about 30 minutes).
Turn out again onto a slightly floured board and divide into three parts. Roll each portion into a strip about 24 to 36 inches long. Let dough rest a few minutes so that it will stretch more easily.
Braid the strips together; shape into a circle by folding the ends together. Place on a 12-inch piece of parchment paper and place in the 14-inch Dutch oven. Let rise for 20 minutes. Glaze with beaten egg. Decorate with sliced almonds and sprinkle with crushed sugar. Place Dutch oven over 10 coals and place 18-22 coals on top. Bake 30-40 minutes or until light golden brown. Lift bread out of oven and cool on rack for 15 minutes before serving. Garnish if desired.
Focaccia Bread

2 cups warm water                                                        1 tablespoon yeast
1/4 cup olive oil                                                             6 cups flour
1 tablespoon salt                                                           2 tablespoons sugar
1 cup yellow onion, fine dice                                       1-2 tablespoons fresh rosemary, chopped
1/4 cup olive oil with 3-4 cloves of garlic

Combine water and yeast; add olive oil, flour, salt and sugar to the water and combine. Knead in the onion and rosemary. Spread the dough in a greased 12-inch Dutch oven and let proof. Brush with dough with seasoned olive oil.
Bake with 8-10 coals underneath and 14-16 on the top for 35-45 minutes. During the last 5 minutes of the baking brush the top of the loaf with the seasoned olive oil again. The bread should be golden brown and hollow sound to the thump. Remove bread from the Dutch oven and serve with butter, garlic butter, roasted garlic or with garlic olive oil.
Herbs and Seeds Kaiser Rolls

14-inch Dutch oven
Charcoal: 22 on top, 14 on bottom
2 packages active dry yeast                                        1 1/2 cup lukewarm water (110 to 115 degrees)
3 eggs                                                                               4 to 5 cups bread flour
1/4 cup honey                                                                                1/2 cup melted butter
2 teaspoons salt                                                             1/3 cup dry milk

Herbs and seeds glaze:
1/4 cup melted butter                                                   1 teaspoon garlic salt
1 teaspoon parsley flakes                                            4 Tbsp grated Parmesan cheese
1 teaspoon toasted sesame seeds                               1 teaspoon poppy seeds
In a mixing bowl, add yeast, sugar and warm water. Let stand 10 minutes. Add eggs and 2 1/2 cups flour, mix well. Then add honey, melted butter and salt. Stir in enough remaining flour to form soft dough.
Turn onto a floured surface and knead until smooth and elastic — about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until double — about 1 hour. Punch dough, turn onto a floured surface, divide into 10 pieces and shape each piece into balls. If they are a bit dry, add a little oil to soften. Make each into a Kaiser roll.
Place in 14-inch Dutch oven, cover and let rise until double — about 30 minutes. Mix 1/4 cup of melted butter with garlic salt and parsley flakes. Brush each roll with this glaze, then sprinkle on Parmesan cheese, add sesame seeds and poppy seeds. Bake at 350 degrees for 30-35 minutes with 14 coal on bottom and 22 on top. Rotate oven and lid every 15 minutes in opposite directions to prevent burning.
Garnish with fresh spring garden salad: 1 red bell pepper, cut lengthwise into thin strips, romaine lettuce, leaf lettuce, baby carrots cut in half lengthwise, 1/4 cup thinly sliced red onion, cherry tomatoes, cucumber slices, radishes, mandarin oranges.
Jalapeno Cheese Rolls

12-inch Dutch oven
4-5 cups flour                                                                           1/2 cup grated sharp Cheddar cheese
1/2 cup sugar plus 1 tablespoon for yeast                                          3/4 teaspoon salt
1/4 cup minced jalapenos                                                      1 cup hot water (115 degrees)
1 heaping tablespoon active dry yeast                                      2 lightly beaten eggs

2 tablespoons corn oil, plus 2 tablespoons to coat bowl

In a large bowl, combine 4 cups flour, cheese, jalapenos, 1/2 cup sugar and salt. Set aside. In another bowl, combine the water, yeast and 1 tablespoon sugar. Stir until the yeast dissolves and wait about 10 minutes for the yeast to foam up. Add the 2 tablespoons oil and eggs to the yeast mixture and stir.
Make a crater in the middle of the flour mixture and pour in 1/2 of the yeast mixture. Mix this with your hands to moisten the flour as much as you can. Pour in the rest of the liquid mixture and mix until flour is totally incorporated. Place on a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the ball in a bowl that has been oiled and roll the ball around until it, too, is oiled. Cover it with a dry heavy towel and put in a warm place until it doubles in size, about one hour. Punch the dough down and pinch off enough to make 1 1/2-inch balls.
Roll each ball until smooth and arrange snugly in a warm, oiled Dutch oven. Put the lid on and let rise again. You can put one or two coals on the lid to keep the oven warm if it is cold. Bake about 1 hour, with four coals spaced evenly underneath, six coals around the lower outside edge and 16-18 coals around the rim of the lid. Turn the oven and then the lid a bit every 15 minutes to distribute the heat better. Makes 10-12 rolls.
Orange Cream Cheese Rolls

3 1/2 teaspoons yeast                                                   2 cups warm water
2 tablespoons sugar                                                      1/4 cup margarine, melted
2 tablespoons oil                                                            2 tablespoons powdered milk
6 cups flour                                                                     2 teaspoons salt
5 eggs                                                                               1 tablespoon orange peel, grated

Filling:
1 package (8 oz.) cream cheese                                  1/4 cup sugar
3 tablespoons flour                                                       1 teaspoon orange peel
1 tablespoon lemon juice
Glaze:
2 tablespoons margarine                                              2 tablespoons orange peel
3 cups powdered sugar                                                 Orange juice
Mix yeast, warm water and sugar until dissolved; let sit until bubbly. Mix in 4 cups flour, oil, powdered milk, eggs, salt and orange peel; blend until smooth. Add remaining flour to make soft dough, knead well, let rise until double in bulk. Punch down, knead again; let rest 10 minutes.
Roll into rectangle; spread with melted butter. Fold in half and spread with cream cheese mixture; fold over again. Slice into 1-by-4-inch chunks, fold in half and place, touching, in greased Dutch oven. Let rise until double. Bake with about 20 coals on top and 15 on the bottom for 20 minutes. Drizzle with glaze while warm.

Three-Seed Crown Loaf
12-inch deep Dutch oven
8 cups unbleached whole-wheat flour                       4 teaspoons salt
5 teaspoons instant yeast                                            5 teaspoons dough enhancer
5 teaspoons gluten                                                        2 1/2 cups lukewarm water
4 tablespoons honey                                                     4 tablespoons plus 1 teaspoon sunflower oil
1 1/2 cup sunflower seeds                                            4 tablespoons poppy seeds
4 tablespoons sesame seeds                                        1 egg, stirred to use as glaze
Measure flour, salt and yeast into a large bowl. Measure water in a cup, then stir in the honey and 4 tablespoons sunflower oil. Pour the liquid into the dry ingredients. Mix to form a soft dough. The dough should be wet enough to cling to the bowl. Add more lukewarm water if necessary.
Scrape the dough out onto a lightly floured surface. Knead the dough for 10 minutes or until gluten forms. Rub 1 teaspoon of oil around a large bowl. Turn the dough in the oil, then cover the bowl and let dough stand until doubled in size. Turn out dough and pat flat. Scatter with 1 cup of sunflower seeds, then roll up and knead for 20-30 turns. Shape into a round ball, cut into 8 wedges, then roll into 7 balls (combine 2 wedges for the larger middle ball). Dip 2 balls in egg glaze, then poppy seeds, 2 balls in egg glaze then sesame seeds, and 2 balls in egg glaze, then remaining sunflower seeds. Leave the largest ball plain. Lightly grease a 12-inch deep Dutch oven and place balls inside and let raise until just about doubled again. Bake at 350 degrees until golden brown. (For a 350-degree temperature, use 25 coals, evenly spacing 15 on top and 9 on the bottom. Serves 15-20.
Fry Bread Power!

6 cups flour 2 cups powdered milk
2 1/2 teaspoons baking powder 2 tablespoons sugar
1 teaspoon salt
Water (you can never tell the exact amount, just add until dough is elastic-like, probably about 2 cups)
Oil for frying

Mix ingredients. Knead dough (not for long). Let rise for about 10 minutes. Make pieces about 1/2-inch thick (if you like thick fry bread). Poke a hole in the middle of the dough before you fry it. Fry in oil until golden brown.
When bread in done, dot with butter and sprinkle with sugar. Or add taco toppings.
Italian Herbed Oatmeal Focaccia

2 tablespoons cornmeal                                               1 1/2 to 2 1/4 cups all-purpose flour
1 cup quick or old-fashioned oats                              2 tablespoons Italian seasoning, divided
1 1/4-oz. package quick-rising yeast                         2 teaspoons granulated sugar
1 1/2 teaspoons garlic salt, divided                            1 cup water
1/4 cup plus 2 tablespoons olive oil, divided            4 to 6 tomatoes packed in oil, drained and chopped
1/4 cup shredded Parmesan cheese

Lightly spray 13x9-inch baking pan with nonstick cooking spray; dust with cornmeal. In large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4-cup olive oil until very warm (120-130 F.); stir into flour mixture. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto lightly floured surface. Knead 8 to 10 minutes or until smooth and elastic. Cover and let rest 10 minutes.
Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 F. Bake 25 to 30 minutes or until golden brown. Cut into strips or squares. Serve warm.

BREADS - BEANS

Great Wheat Muffins

1 3/4 c. whole wheat flour 1/4 c. pinto bean flour 3 tsp. baking powder

1 tsp. salt 3 Tbs. molasses OR honey 3/4 c. chopped dates

1 c. chopped nuts 1 c. milk 1 egg

1/4 c. vegetable oil

Combine dry ingredients.Add remaining ingredients and stir just until mixed.Fill muffin tins (that have been sprayed with non-stick vegetable coating) 3/4 full.Bake about 20 minutes at 425 degrees F., until delicately browned.

Indian Bean Bread
(Early Settlers)
4 c. corn meal 2 c. hot water 1 c. cooked beans ½ tsp. Soda
Put cornmeal in a bowl. Mix in drained beans. Make a hole in middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook about 45 minutes or till done.

BREADS - SWEET

Old-Fashioned Pumpkin Nut Loaf Bread

2 c. flour 2 t. pumpkin pie spice 2 t. baking powder

1 t. salt 1/2 t. baking soda 1 can(15 oz) Pumpkin

1/2 c. sugar 1/2 c. brown sugar 1/2 c. evaporated milk

2 large egg (2 T egg pdr + 4 T Water) 1 T. vegetable oil 1/4 c. chopped nuts

Grease 9 x 5-inch loaf pan. COMBINE flour, pumpkin pie spice, (egg pdr. if using) baking powder, salt and baking soda in medium bowl. Blend pumpkin, granulated sugar, brown sugar, evaporated milk, egg, (water if using egg pdr), and oil in large mixer bowl. Add flour mixture; mix just until moistened. Pour into prepared 9 x 5 loaf pan; sprinkle with nuts. BAKE at 350 for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely.

Honey-Raisin Bread

3 c. whole wheat flour 3 t. baking soda 1 t. salt

1/2 t. nutmeg 1 c. raisins 1/2 c. chopped walnuts

2 c. buttermilk 1/2 c. liquid honey whole walnuts

1 T. liquid honey 1 T. melted butter

Heat oven to 350 degrees. Grease a 9 by 5 by 3-inch loaf pan. Mix flour, soda, salt and nutmeg thoroughly in mixing bowl. Blend in raisins and nuts. Combine buttermilk and 1/2 cup honey. Add to dry ingredients, stirring just enough to blend. Pour into prepared pan. Top with whole walnuts. Bake 45 to 50 minutes or until toothpick inserted into center comes out clean. Blend 1 tablespoon honey and melted butter. Spread over hot bread. Return to oven for 5 minutes to glaze top of loaf.

Sweet Nut Bread

3 t. baking soda 3 c. buttermilk 4 1/2 c. sugar

1 1/2 c. shortening 6 eggs 7 1/2 cups flour

3 c. walnuts, chopped 3 t. vanilla

Dissolve baking soda in buttermilk. Cream sugar and shortening. Beat in eggs singly. Add flour to creamed mixture alternately with buttermilk beating well after each addition. Add walnuts and vanilla. Pour into 3 to 5 well-greased loaf pans. Bake at 350 degrees for 50 to 60 minutes.

Cinnamon Bread

1/4 c. shortening 1 c. sugar 2 eggs

2 c. flour 1 t. baking powder 1/2 t. baking soda

1/2 t. salt 1 c. buttermilk 3 T. brown sugar

1 T. cinnamon

Cream shortening and sugar. Beat eggs in well. Sift flour, baking powder, soda and salt together. Add to creamed mixture alternately with buttermilk, blending well after each addition. Pour into a well-greased loaf pan. Combine remaining ingredients. Sprinkle over top of mixture. Fold into mixture. Bake in 350 degree oven for about 40 minutes.

Banana Bread – makes 2 loaves - Oil and flour loaf pans

2+ C of mashed ripe bananas 1-1/8 C olive oil 2 C sugar

1 C buttermilk (can also use plain yogurt) 4 eggs 1 t vanilla

4 C flour 2 t baking soda ½ t salt

Optional:

Semi-sweet chocolate chips (at least 1 C) Nuts (walnuts or pecans)

Bake at 350 degrees for 1 hr. Test with knife. Remove from pans after 15-20 minutes. Wrap in foil.

Can also freeze

Cranberry-Sweet Potato Quick Bread

2 1/2 cups all-purpose flour                                                     1 cup firmly packed brown sugar
1 1/2 teaspoons baking powder                                              1/2 teaspoon baking soda
1/2 teaspoon salt                                                                           1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg                                                3/4 cup canned unsweetened mashed sweet potato
3/4 cup egg substitute                                                             1/3 cup orange juice
1/4 cup margarine, melted                                                     1 cup chopped cranberries
Cooking spray                                                                                2 tablespoons sliced almonds

Preheat oven to 350 degrees F. Combine flour, brown sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl. Make a well in center of mixture.
Combine sweet potato, egg substitute, orange juice and margarine in a bowl. Add to dry ingredients, stirring just until moistened. Fold in cranberries.
Spoon batter into a 9- by 5-inch loaf pan coated with cooking spray. Sprinkle almonds over batter. Bake at 350 degrees F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes on wire rack. Makes 16 servings.

Canned Fruit Quick Bread
3 c flour 1 ½ tsp salt 2 ¼ c ww flour 1 ½ tsp cinnamon
2 ¼ c sugar 3 tsp baking soda 3 T dried egg sifted

¾ tsp ginger ¾ c oil ¼ c chopped nuts (optional)

1 29oz can of fruit drained and chopped, reserving 1c +2T liquid
Grease and flour bottom only of 3 – 8x4 inch loaf pans. In large bowl combine dry ingredients. Add, oil fruit and reserved fruit liquid. Beat 3 minutes at medium speed. Stir in walnuts. Pour batter into greased pans. Bake 65 minutes at 325. Cool 5 minutes; remove from pans. Cool on wire rack. Makes 3 loaves.

Old Fashioned Jam Cake
Cream together:
½ c. butter 1 ¼ c. sugar 3 egg yolks
Dissolve:
1 tsp. Soda in 1 c. buttermilk
Sift together:
2 ¼ c. flour ¼ tsp. Salt ¼ tsp. Cloves
Add to first mixture: ½ tsp. Each cinnamon & allspice
Gently mix together and stir in 1 c. strawberry or blackberry jam.
Beat 3 egg whites stiff and fold in last. Pour into loaf pans and bake at 375 degrees 35-40 minutes. Frost with butter cream icing.

Honey Nut Bread
3/4 c. honey 1 egg 1 c. milk 3 c. flour
3 tsp. baking powder 1/2 tsp. salt 1 c. nutmeats, chopped
Mix, put into a greased and floured loaf pan. Let stand about 1 hour. Bake in a slow oven for about 40 minutes or 1 hour.

Banana Bread (Dried food)
2 c. flour 1 tsp. Soda ¼ c. water ½ c. oil
½ c. dehydrated egg mix 1 c. chopped nuts (optional) 1 c. crushed dried banana ¼ tsp. Salt ½ tsp. Vanilla 1 c. sugar
1/3 c. water
Mix egg mix in 1/3 c. water. Cream oil and sugar. Add egg mixture and blend. Sift dry ingredients. Mix banana, water and vanilla. Add to creamed mixture alternating with dry ingredients. Blend well. Pour into greased bread pan. Bake at 350 degrees for 1 hour.

Old Fashioned Zucchini Bread
3 eggs                                                     1 c. cooking oil                     1 ½ c. sugar                                     1 tsp. Baking soda
3 c. freshly ground wheat flour        1 tsp. Salt                              1 cp. Chopped walnuts
1 tsp. Vanilla                                    2 c. grated zucchini (unpeeled)

Mix eggs, oil, sugar, soda, salt, and vanilla in a large bowl. Mix in 1 cup of flour and 1 cup of grated zucchini. While mixing, add in remaining flour and zucchini. Beat until blended. Add in nuts. Mix well. Preheat oven at 350 degrees F. Lightly oil two bread pans. Bake at 350 degrees for 50 minutes. Test after 40 minutes. (After baking, just slice and serve with butter or cream cheese.)

ZUCCHINI BREAD

2 cps. ground zucchini 1 tsp. soda 3 cups flour 1 tsp cardamon

3 eggs beaten 2 tsp. cinnamon 1-1/4 cp. oil 1/2 tsp. cloves

2 cups sugar 1/4 tsp. nutmeg 1 tsp. salt 3 tsp. vanilla

1 tsp. baking powder 1 cp. nuts

Mix eggs, oils and sugar. Add sifted ingredients alternated with zucchini. Add Vanilla and nuts last. Bake 1 hr. at 350 in two loaf pans

Whole Wheat Zucchini Bread

2 c. sugar 1 t. salt 1 c. oil

1 t. baking soda 3 eggs, beaten 3 t. cinnamon

2 zucchini, grated ¼ t. baking powder 3 t. vanilla

3 c. whole wheat flour (or ½ white) ½ c. chopped nuts

Mix sugar, oil, eggs, zucchini and vanilla in large bowl. Sift together in separate bowl dry ingredients (except nuts). Add dry ingredients to wet ingredients stirring to combine well. Add nuts. Fill greased loaf pans. Bake at 350º for 45-60 min. Makes 2 loaves.

Whole Wheat Banana Bread

2 c. whole wheat flour ¾ c. honey ½ c. butter

1 t. baking soda 2 eggs ½ t. oil

3 ripe bananas, smashed

Mix well and fill greased loaf pan, fill ¾ full. Bake at 325º for 60 minutes.

Peanut Bread
1 3/4 c. all-purpose flour 1 tsp. soda 1/2 tsp. salt 1 c. brown sugar, packed
1/3 c. peanut butter 1 egg, well beaten 1 c. buttermilk
Sift flour, measure and resift 3 times with soda and salt. Blend sugar into peanut butter. Stir in well-beaten egg and beat until smooth. Add flour mixture and buttermilk alternately, beating until smooth after each addition. Turn into buttered loaf pan 4 x 8 x 2 1/2 inches. Bake in a moderate oven (350 degrees F.) 1 hour or until well browned. -- Makes 1 loaf.

Peanut Butter Bread
2 c. white flour 1/3 c. sugar 2 tsp. Baking powder ¼ tsp salt ¾ c. peanut butter 1 c. milk
1 egg, well beaten
Preheat the oven to 350 degrees F. (180 degrees C). Grease a loaf pan. Put the flour, sugar, baking powder, and salt in a large bowl. Add the peanut butter, milk, and egg, and mix until well blended. Spoon into the pan and bake for about 50 minutes. Remove from the pan and cool on a rack. Makes 1 loaf.

Three-Grain Peanut Bread

1 c. white flour 1/2 c. quick cooking oats 1/2 c. yellow cornmeal

1/2 c. dry milk powder 1/2 c. sugar 3 tsp. baking powder

1 tsp. salt 2/3 c. cream-style peanut butter

1 egg 1 1/2 c. milk

Preheat oven to 325 degrees F.Combine in mixing bowl flour, oats, cornmeal, milk powder, sugar, baking powder, and salt.Cut in peanut butter.Blend and pour in egg and milk.Mix well.Turn into greased and floured 9 x 5 - inch loaf pan.Spread batter evenly.Bake 1 hour and 10 minutes, or until cake tester inserted in center comes out clean.Cool 10 minutes and remove from pan. -- Makes 1 loaf.

Chocolate Chip Zucchini Bread

1 cup canola oil 3 eggs 3 cups grated zucchini

2 cups sugar 2 teaspoons vanilla 3 cups flour
1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder

3 teaspoons cinnamon 1 cup chopped walnuts 1 cup semisweet chocolate chips

Combine oil, eggs, zucchini, sugar and vanilla in mixing bowl. Beat 3 minutes at medium speed. Sift flour, baking soda, salt and baking powder. Add cinnamon. Fold dry ingredients lightly by hand into egg mixture. Add chopped walnuts and chocolate chips.
Place mixture into two greased and floured loaf pans. Bake 1 hour at 350 degrees or until toothpick comes out dry. Cool and remove from pans. Slice and serve. May freeze.
Grandma Crook's Orange Zucchini Bread
3 eggs                                                 1 cup oil                                                 1 1/2 cups white sugar                                          2 cups grated zucchini                 1/4 cup orange juice                           2 tablespoons grated orange peel
2 teaspoons vanilla                             3 cups flour                                           1/4 teaspoon salt
1 teaspoon baking powder                                1 teaspoon soda                                  1 cup chopped nuts, optional
Beat together eggs, oil and white sugar. Add grated zucchini, orange juice, grated orange peel and vanilla.
Sift together flour, salt, baking powder and soda. Add nuts. Bake at 350 degrees in a greased loaf pan for 40 minutes, or until it tests done with a toothpick.
Glaze while hot with glaze made with juice of orange mixed with powdered sugar. Remove from pan and finish cooling.
Lemon/Blueberry Zucchini Bread

4 eggs                                                                         2 cups sugar (or less)
1 cup canola oil                                                       3 1/2 cups flour
1 teaspoon salt                                                         1 1/2 teaspoons baking soda
4 teaspoons baking powder                                   Juice of 1 lemon
Zest of 1 lemon (chopped)                                    2 cups grated unpared zucchini, slightly drained
1 cup frozen Maine wild blueberries

Beat the eggs. Add sugar and beat until well mixed. Add vegetable oil and beat well. Add lemon juice and zucchini and lemon zest. Mix well.
Mix the flour, salt, soda and baking powder together. Add to the zucchini mixture. Mix well. Add the blueberries.
Pour into 2 greased and floured 5x9-inch loaf pans. Bake approximately 55 minutes in a 350-degree oven or until done. Remove and cool 10 minutes prior to removing from pans. Makes 18 slices.
Zucchini Bread

Flourless cooking spray for greasing                          3 1/2 cups all-purpose flour plus extra for dusting
2 teaspoons baking powder                                         1/2 teaspoon baking soda
1 teaspoon salt                                                               1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg                          1/4 teaspoon ground cloves
2 1/2 cups grated unpeeled zucchini                          1 cup sugar
4 large eggs, lightly beaten                                           1/2 cup vegetable oil
2 tablespoons grated orange zest                               1 cup coarsely chopped toasted walnuts or pecans

Peheat the oven to 350 F. Grease and flour two 8 1/2-inch loaf pans. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves into a bowl and set aside. Combine the zucchini, sugar, eggs, oil and orange zest in a large bowl and mix by hand until evenly blended. Add the sifted dry ingredients to the zucchini mixture. Stir by hand just until the batter is evenly moistened and blended. Fold in the nuts.
Divide the batter between the prepared loaf pans. Bake until the edges are browned and starting to pull away from the pan and the bread springs back when lightly pressed with your fingertip, 50 to 55 minutes. Remove the loaves from the pans and let cool on wire racks before serving. Makes 2 loaves.
Maple Cinnamon Rolls
1 quart milk                                                                    1 1/2 cups butter or margarine
1 1/2 cups sugar                                                             2 teaspoons salt
3 tablespoons yeast                                                      1 cup warm water
12 cups flour
Filling:
1 cup butter, melted                                                      About 2 1/2 cups sugar
3-4 teaspoons cinnamon                                             1 tablespoon maple flavoring
1 1/2 cups raisins plumped in hot water and drained, optional
1 cup pecans, chopped, optional
Glaze:
1 1-pound package powdered sugar                          1 teaspoon vanilla
1 teaspoon maple flavoring                                        1/4 cup evaporated milk or to spreading consistency
Heat milk to melt butter or margarine and dissolve sugar and salt. In a 2-cup measure, dissolve yeast in warm water; allow to rest until mixture bubbles then stir into milk mixture. Blend in flour, a little at a time to make a soft dough. Knead with additional flour, if necessary to make a smooth dough. Let rise in lightly oiled bowl until double in bulk, about 2 hours.
Divide dough into 4 portions; roll to 1/4-inch thickness. Brush with melted butter; sprinkle with cinnamon/maple sugar, raisins and nuts if desired. Roll up jelly-roll fashion and slice 1-inch thick. Place on greased cookie sheet to rise until doubled, about 30 minutes. Repeat process with other portions of dough. Bake at 300 degrees for 20-25 minutes or until lightly browned. Brush with glaze while still warm.
For glaze, blend all ingredients and beat until smooth. Makes 5 dozen rolls.
Banana Bread

1 2/3 cups sugar                                                             1/2 teaspoon salt
1/2 cup butter (one cube)                                             2 eggs
1/2 cup buttermilk                                                         1 teaspoon soda
1 teaspoon baking powder                                          2 cups sifted flour
1 cup mashed bananas                                                                1 cup chopped nuts

Cream sugar, salt and butter. Add eggs, then buttermilk; mix well. Stir together dry ingredients and add to mixture. Add mashed bananas and nuts. Makes two small loaves or one medium cake. Bake at 325 degrees until toothpick comes out clean — about 30 minutes.
Cherry Nut Bread
1/2 cup shortening                                                         1 cup sugar
2 eggs, well beaten                                                         2 1/2 cups flour
2 teaspoons baking powder                                         1/4 teaspoon salt
1/4 cup maraschino cherry juice                                                1/2 cup milk
1 8 oz. jar maraschino cherries, finely chopped
1/2 cup nuts
Cream shortening and sugar. Add eggs and beat until smooth. Sift together dry ingredients and add alternately with juice and milk. Fold in cherries and mix well. Add nuts. Bake in greased and floured pans at 325 degrees F. for 40-45 minutes or until toothpick inserted in center comes out dry.
Cranberry Bread
1 cup coarsely chopped cranberries                           2 tablespoons sugar
1 tablespoon grated orange peel                                 2 cups flour
1 teaspoon soda                                                            3/4 cup sugar
1 egg, beaten                                                                  1/2 cup orange juice
1/2 cup water                                                                 3/4 cup melted shortening
1 cup chopped nuts
Combine cranberries, orange rind and 2 tablespoons sugar. Set aside. Sift together flour, soda, salt and 3/4 cup sugar. Combine egg, orange juice, water and shortening. Add to flour mixture. Combine flour mixture and cranberry mixture. Add nuts and stir only until just blended. Bake in loaf pan at 350 degrees for one hour.
Harvest Pear Breakfast Loaf

1/2 cup butter                                                                 1 cup sugar
2 eggs                                                                               2 cups all purpose flour
1/2 teaspoon baking powder                                       1 teaspoon baking soda
1/2 teaspoon salt                                                           1/8 teaspoon nutmeg
1/4 cup buttermilk                                                         1 teaspoon vanilla
2 medium pears, chopped

Grease a large loaf pan (9x5) or two small loaf pans (8x3). In a large bowl, cream together butter, sugar and eggs. In a smaller bowl, combine the dry ingredients. Add the dry ingredients alternately with the buttermilk. Fold in the vanilla and pears. Pour batter into prepared pans. Bake in a 350 degree F. oven for approximately 1 hour and 15 minutes (1 large pan) or 50-55 minutes (2 small pans). Let cool in pans on wire rack for 15 minutes. Remove from pan and cool thoroughly. May be warmed slightly before serving in foil. Makes 12 slices.
Pineapple-Oatmeal Bread

1 1/2 cups all-purpose flour                                         1 cup quick-cooking oats
3/4 cup brown sugar                                                     2 teaspoons baking powder
1/2 teaspoon salt                                                                           1 beaten egg
1 8-oz. can crushed pineapple                                    1/3 cup cooking oil
1/3 cup milk                                                                   1/2 teaspoon vanilla
1/4 cup chopped pecans                                              2 tablespoons quick-cooking oats

In bowl stir together flour, 1 cup oats, sugar, baking powder and salt. Combine eggs, undrained pineapple, oil, milk and vanilla. Add to dry ingredients, stirring just until moistened. Fold in nuts. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan; sprinkle with 2 tablespoons oats. Turn batter into prepared pan. Bake at 350 degrees F. for 60 to 65 minutes. Cool in pan for 10 minutes; remove loaf. Cool thoroughly. Wrap and store overnight at room temperature before slicing.
Strawberry Bread

3 cups flour                                                                     2 cups sugar
1 teaspoon baking soda                                               1/2 teaspoon cinnamon
1 teaspoon salt                                                               4 eggs
1 1/4 cups vegetable oil                                                2 cups sliced fresh strawberries

Mix flour, sugar, baking soda, cinnamon and salt in a large bowl. Add eggs, oil and strawberries. Mix just until moistened. Spoon into 2 greased and floured loaf pans. Bake at 350 degrees 1 hour and 10 minutes. Cool in the pans several minutes; remove to wire racks to cool completely. Makes 2 loaves.
Poinsettia-Shape Fruit Bread

3 1/4 to 3 3/4 cups all-purpose flour                          2 packages active dry yeast
3/4 cup milk                                                                   1/3 cup butter or margarine
1/3 cup granulated sugar                                             1 teaspoon salt
2 eggs                                                                               3/4 cup golden raisins
3/4 cup dried cranberries                                              2 teaspoons finely shredded lemon peel
1 egg white, slightly beaten                                          1 tablespoon water
Coarse sugar

In a large mixing bowl combine 1 1/2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, butter, granulated sugar and salt until warm (120 to 130 F) and butter almost melts.
Add milk mixture to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes. Stir in raisins, dried cranberries, lemon peel and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double (1 1/2 to 2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide dough into thirds. Cover; let rest for 10 minutes. Grease 3 baking sheets. Roll each portion of the dough into an 8-inch square. Carefully transfer one of the squares to one of the baking sheets, reshaping as necessary. Using a sharp knife, cut 4-inch slits from the corner to within 1/2 inch of the center of the square. Fold every other point to the center to form a pinwheel. Use water to moisten points of dough in center and press to seal. Repeat with remaining squares and baking sheets. Cover and let rise in a warm place until nearly double (about 50 minutes). Place 2 of the baking sheets, covered, in the refrigerator while the first loaf bakes. Stir together the egg white and water. Before baking, lightly brush mixture over loaf. Sprinkle with coarse sugar. Bake, one loaf at a time, in a 325 F oven for 20 to 25 minutes or until golden. Transfer pinwheel to wire rack and let cool. Repeat with remaining baking sheets from refrigerator. (Store egg white mixture, covered, in refrigerator when not in use.) Store loaves in airtight container at room temperature for up to 2 days or in the freezer up to 1 month. Makes 3 pinwheel loaves. To present: Cut out paper leaves in the shape of poinsettia leaves, and place the bread on top, on a glass plate.
Oatmeal Carrot Cake Bread

1 cup quick or old-fashioned oats, uncooked                     1/2 cup skim milk
2 1/2 cups all-purpose flour                                                   1 cup firmly packed brown sugar
1 tablespoon baking powder                                                 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon                                           1 1/2 cups shredded carrots, about 3 medium
1/2 cup raisins                                                                                2 eggs lightly beaten
1 can (8 ounces) crushed pineapple in juice, undrained

1/4 cup vegetable oil 1 teaspoon vanilla
Cream cheese spread, directions follow (optional)

Heat oven to 350 degrees. Spray bottom only of a 9-by-5-inch loaf pan with cooking spray. In medium bowl, combine oats and milk; set aside. In large bowl, combine flour, sugar, baking powder, baking soda and cinnamon; mix well. Stir in carrots and raisins; set aside. Add pineapple and its juice, egg whites or eggs, oil and vanilla to oat mixture; mix well. Add to flour mixture; stir just until moistened. (Do not overmix.) Pour into pan. Bake 60 to 75 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.
Cream cheese spread: Combine 4 ounces cream cheese with 2 teaspoons brown sugar and 1/4 teaspoon vanilla. Mix until smooth. Serve with bread, if desired.

AMISH FRIENDSHIP BREAD

Note: DO NOT USE METAL BOWL OR SPOON - DO NOT REFRIGERATE.

STARTER:

1 c. flour
1 c. sugar
1 c. milk

Start instructions with day 1.

DAY 1 - Do nothing. DAY 2 - Stir with a wooden spoon. DAY 3 - Stir with a wooden spoon. DAY 4 - Stir with a wooden spoon. DAY 5 - Add: 1 cup flour, 1 cup sugar, 1 cup milk. DAY 6 - Stir with a wooden spoon. DAY 7 - Stir with a wooden spoon. DAY 8 - Stir with a wooden spoon. DAY 9 - Stir with a wooden spoon. DAY 10 - Add: 1 cup flour, 1 cup sugar, 1 cup milk. On DAY 10 - make the Amish Friendship Bread.
First pour off three 1 cup starters. Save one for yourself and give the other to 2 friends.
Pour remaining batter into a large bowl and add the following ingredients:

1 c. oil                                    2 c. flour                                1 c. sugar
1/2 c. milk                             3 eggs                                     1 1/4 tsp. baking powder
3 TBsp. cinnamon               1 tsp. vanilla                         1/2 tsp. salt
1/2 tsp. baking soda            1 lg. box instant vanilla pudding

Pour into 2 well greased and sugared loaf pans. Bake at 350 degrees for 40-50 minutes. Cool for 10 minutes (longer if glass) before removing from pans. This does real well in the freezer. Makes a delicious sweet bread.

Pumpkin Bread

1/2 cup sugar                                                                  1/2 cup vegetable oil
3/4 cup pumpkin pure                                                  2 eggs
1 cup all-purpose flour                                                 1/2 cup whole-wheat flour
1 teaspoon baking powder                                          1 teaspoon baking soda
1 teaspoon cinnamon                                                   1/4 teaspoon salt
1/2 cup raisins

In a large bowl, stir together sugar, oil, pumpkin, and eggs. In a medium bowl, stir together both flours, baking powder, baking soda, cinnamon, and salt. Fold this into the pumpkin mixture, stirring the two mixtures just to moisten the dry ingredients. Stir in the raisins. Pour the batter into a greased 9-inch loaf pan. Bake in pre-heated 350 degree-oven for about 1 hour or until a pick inserted in the center of the bread comes out clean.
Poppy Seed Bread

3 cups all-purpose flour                                                                            2 1/2 cups sugar
1 teaspoon salt                                                                                           1 1/2 teaspoons baking powder
3 eggs, beaten                                                                                           1 1/2 cups milk
1 1/2 cups vegetable oil                                                                            1 1/2 teaspoons poppy seeds
1 1/2 teaspoons vanilla extract                                                            1 1/2 teaspoons almond extract

Preheat oven to 350 degrees F. In a large bowl, combine the flour, sugar, salt, baking powder and poppy seeds together. Then in a separate bowl, combine the eggs, milk, vegetable oil, vanilla and almond extracts and add this to the flour mixture, beating well. Pour into two greased 9x5-inch pans and bake for one hour.

MUFFINS

Crumb Muffins

1 large egg, slightly beaten 1 c. milk 1/4 c. melted margarine

1 c. dry bread crumbs 1 c. flour 1 Tbs. sugar

1/2 tsp. salt 1 Tbs. baking powder

Preheat oven to 375 degrees F.Combine in mixing bowl: egg, milk, margarine, and bread crumbs. Stir and set aside.Sift together: flour, sugar, salt, and baking powder. Fold dry ingredients into liquids. Stir just until all is moistened.Fill greased muffin tins 2/3 full.Bake 25 minutes at 375 degrees F. -- Makes 12 muffins.

Super-Healthy Carrot Bran Muffins
1 ½ cups All Bran or raw bran 1 cup boiling water ½ cup oil

1 ½ cup brown sugar ¼ cup honey 3 eggs
1 pt buttermilk 2 ½ cups whole wheat flour 3 ½ tsp baking soda

1 ½ cup oatmeal 1 1/3 cups shredded carrots ¾ cups raisins
1 tsp salt
Note: When using raw bran use ½ cup more boiling water. Pour boiling water over All Bran and set aside for 10 minutes. Beat oil, sugar and honey until well blended. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and soaked ran cereal. Mix all dry ingredients together in separate bowl. Add dry ingredients mixture to egg mixture. Mix well. Stir in oatmeal, carrots, and raisins. Let stand 1 hour or overnight in refrigerator.
Heat oven to 350º/ Fill greased muffin cups 2/3 to 3/4 full
with batter. Bake 25 – 35 min. Makes 36

Corn Meal Muffins
2 eggs, separated 1 c. buttermilk 3 Tbs. Shortening

½ c. buckwheat or wheat flour or rye 1 c. corn meal ½ tsp. Soda
1 tsp. Baking powder 1 tsp. Salt
Beat the egg yolks with a spoon. Add buttermilk and shortening and stir again. Sift the buckwheat, wheat or rye, measure, add corn meal, soda, baking powder and salt and sift into the liquid. Stir as little as possible to dampen the flour. Fold in beaten egg whites and pour into a warm iron muffin or cornstick pan. Bake at 425 degrees about 20 minutes.

Healthy Oatmeal Muffins
1 c. buttermilk                                      1 egg                                       1 c. whole wheat flour
1/2 tsp. soda                                         1/2 c. packed brown sugar OR 1/2 c. applesauce OR frozen orange juice
1 c. rolled oats                                      1/2 tsp. salt                           1 1/2 tsp. baking powder    1/4 c. vegetable oil
Pour buttermilk over oats. Let stand 5 minutes. Add egg and brown sugar to oats and mix well. Add sifted dry ingredients and oil. Mix well. If raisins or dates or other fruit such as chunks of apple, etc. ... are desired add them. Spoon into 12 greased muffin tins or cup cake liners. Bake at 400 degrees F. for 18 minutes or until brown. -- Makes 12.

Peanut Butter Muffins
1 1/2 c. sifted flour                              2 tsp. baking powder                           1/2 tsp. salt
1/4 c. shortening                                  1/4 c. peanut butter                             1/2 c. sugar
1 egg                                                       1/2 c. milk
Sift dry ingredients. Cream shortening and peanut butter. Add sugar and beat until light and fluffy. Add well-beaten egg; then flour and milk alternately. Stir until smooth. Bake at 350 degrees F. about 25 minutes.

Pumpkin Muffins

3 1/3 c. whole wheat flour ½ t. baking powder ½ t. baking soda

1 t. salt 1 t. cinnamon ½ t. cloves

1 ¼ c. sugar 2/3 c. oil 2 c. pumpkin

1 c. water ½ c. raisins, nuts or choc. chips (opt.)

Combine all ingredients and mix well. Place in greased muffin tins. Bake at 350º for 15-20 minutes.

Basic Wholegrain Muffins

2 c whole wheat flour 1 t baking soda 1/4 c brown sugar or honey

1 t ground cinnamon (optional) 1/8 t ground cloves (optional) 1/2 t salt

1/2 c raisins 1 egg, beaten

1 c buttermilk, yogurt, or sour milk 3 T oil or melted butter

Mix all dry ingredients thoroughly, including raisins.Make a well in the center and add egg, milk and oil.Mix only until dry ingredients are moist.Fill greased muffin pans half full and bake at 375 d.for about 15 minutes.Good hot or cold.Makes 12 to 16 muffins. Variations: Omit raisins.Add 1 cup blueberries or chopped fruit. Add nuts or seeds, if desired. Omit 1 cup or more whole wheat flour and replace it with rye, soy or triticale flour, rolled oats or oat flour, wheat germ, or bran. Omit baking soda and buttermilk.Add 2 teaspoons baking powder and 1 cup milk.

Oatmeal Muffins

4 cups quick oats 5 eggs 2 1/2 cups shortening , melted and cooled

6 cups flour 2 1/2 teaspoons salt 1 1/2 quart buttermilk

3 cups brown sugar 5 teaspoons baking powder

2 1/2 teaspoons soda

Soak oats in buttermilk. Add eggs and brown sugar and mix liightly. Blend in shortening . Stir dry ingredients together and add to oats mixture. Blend only enough to moisten dry ingredients., Fill oiled muffin pans 2/3 full. Bake 15-20 minutes at 400 degrees.

(Makes 5 dozen.)

Cinnamuffins

Kids love these:

1/4 cup oil 1/2 cup dark molasses 1 cup applesauce

1 1/2 cups whole wheat flour 1/2 tsp baking soda 1 1/2 tsp baking powder

3/4 tsp cinnamon pinch cloves 1/2 tsp salt

1/2 cup raisins

Preheat oven to 375 degrees F.Grease a 12-cup muffin tin--use the smallish-sized cups with this recipe.

Mix oil, molasses, and applesauce.Sift together the flour, soda, baking powder, cinnamon, cloves, and salt.Stir together wet and dry ingredients and raisins.Drop into muffin cups and bake 18 to 20 minutes.

Ash Cake (Pioneer Recipe)
4 c. corn meal 1 Tbs. lard (shortening) 2 tsp. salt boiling water
Scald meal in water. Add the salt and shortening. When mixture is cool, form into oblong cakes, adding more water if necessary. Wrap the cakes in cabbage leaves, or place one cabbage leaf under cakes and one over them, and cover them with hot ashes.
The Indians cooked Ash Bread by making a hole in the center of the ashes of a hot fire, raked down to the hearth, then placing the dough in the hole, let it crust and over with hot ashes and embers. Bake to suit taste.

Oatmeal Muffins
1 cup flour, wheat or white 1 tsp salt 1 cup quick oats

1 cup milk                                                             ½ cup brown or white sugar               1/3 cup vegetable oil
1 Tbsp baking powder                                        1 egg slightly beaten
Mix flour, oats, sugar, baking powder and salt. Add milk, Oil and egg and mix just until moistened. Fill greased
muffin cups almost full. Bake @ 400º 14- 16 minutes Yield: 12 muffins

Gingerbread Muffins
½ cup sugar                                          1 ½ tsp soda                         1 egg                                       1 tsp cinnamon
1/3 cup oil or shortening                     1 tsp ginger                            1/3 cup molasses                                 ½ cup cloves
1 cup hot water                                    Scant tsp salt                        2 ½ cup flour, white or wheat
Beat sugar, egg, oil and molasses until light and fluffy. Measure flour, soda, cinnamon, ginger, cloves, and salt into another bowl. Add hot water with dry ingredients. Mix just
until smooth. Fill nonstick muffin pans.
Bake @ 350º 12 – 15 minutes Yield: 15 – 18 muffins.

Gingerbread Muffin Mix

1 3/4 cups flour                                                              2 tablespoons sugar
3 teaspoons baking powder                                         1/2 teaspoon baking soda
1 teaspoon ground cinnamon                                     1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger                                         1/4 teaspoon ground cloves
1/2 teaspoon salt

Combine all the ingredients in a medium bowl. Store the mixture in an airtight container. Print out directions below and attach to mix:
1 jar ginger muffin mix 1/4 cup butter, melted
1 egg 1 teaspoon vanilla
1 cup milk
Preheat oven to 400 degrees and grease 12 muffin tins. In a large bowl, combine muffin mix with butter, egg, vanilla and milk. Stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy. Fill muffin tins 2/3 full and bake for 12-25 minutes.
Muffin Mix

8 cups all-purpose flour                                                3 cups sugar
3 tablespoons baking powder                                     2 teaspoons salt
2 teaspoons ground cinnamon                                   2 teaspoons ground nutmeg

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix well. Package into gift-size jars, using 2 3/4 cups of mix for each jar (this will fit into a 20-ounce jar, the type used for salsa). Store in a cool, dry place. Use within 6 to 8 months. Makes 11 cups of mix or 4 gift jars. On jar label, place the following directions:
2 3/4 cups Muffin Mix 1 egg
1 cup milk 1/2 cup melted butter or margarine or vegetable oil
Preheat oven to 400 degrees. Spray muffin pans with vegetable cooking spray. Place Muffin Mix in a medium bowl. Combine egg, milk and butter in a small bowl. Add all at once to Muffin Mix. Stir until just moistened; batter will be lumpy. Fill prepared muffin tins 3/4 full. Bake 18 to 20 minutes, or until golden brown. Makes 10 large muffins.
VARIATIONS:
Cornmeal: Substitute 1/2 cup of cornmeal for the Muffin Mix.
Butterscotch-Pecan Muffins: Melt 6 tablespoons butter in saucepan. Stir in 6 tablespoons brown sugar. Place 1 tablespoon of brown-sugar mixture and 2 to 3 pecans in bottom of each muffin cup. Fill cups 3/4 full with batter.
Dried Fruit Muffins: Add 1 cup chopped dried fruit to liquid ingredients.
Banana Muffins: Add 1/2 cup mashed banana (about 1 banana) to liquid ingredients, then add to Muffin Mix.
Blueberry Muffins: Gently fold 1 cup fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.
Cranberry-Nut Muffins: Gently fold 1 cup chopped fresh or frozen cranberries, 1/2 cup chopped nuts and 3 tablespoons sugar into basic muffin batter just before filling muffin pans.

Molasses Cornmeal Bran Muffins
1 cup all-purpose flour                       1 tsp baking soda                                1 tsp salt
2 cups bran                                           1/4 cup yellow cornmeal                    1 1/4 cups milk
1/2 cup molasses                                                 1 cup raisins
Preheat oven to 325°F. Sift together flour, baking soda and salt in a medium mixing bowl. Stir in bran and cornmeal; set aside. In a separate bowl, whisk together milk and molasses until smooth; stir in raisins. Blend bran and milk mixtures together; stirring until completely mixed. Spoon into prepared muffin pan; each cup should be about two-thirds full. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven. Let cool completely on wire racks before serving. Makes 1 dozen muffins.

Pumpkin Muffins

1/2 cup butter, softened                                               1 cup sugar
1 1/4 cups canned pumpkin                                        2 eggs
2 cups flour                                                                     2 teaspoons baking powder
1 1/2 teaspoons cinnamon                                          1/2 teaspoon nutmeg
1/4 teaspoon salt                                                           1 cup milk
1/2 cup walnuts or pecans, chopped                         1/2 cup raisins
1 tablespoons cinnamon sugar

Preheat oven to 375 degrees. Grease or paper-line muffin tins. Cream butter with sugar; add pumpkin and eggs, stirring completely. Stir in sifted, dry ingredients alternately with milk; do not overmix. Fold in nuts and raisins.
Pour batter into muffin tins, filling two-thirds full. Sprinkle on cinnamon sugar mixture. Bake about 25 minutes. Makes two dozen small muffins or 10-12 regular-size muffins.
Raspberry Lemon Muffins
2 cups flour                                                                     1 cup sugar
1 tablespoon baking powder                                       1/2 teaspoon salt
2 eggs, lightly beaten                                                     1 cup light cream
1/2 cup vegetable oil                                                     1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries
In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil, and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. Spoon into 18 greased or paper-lined muffin cups. Bake at 400 degrees for 18-20 minutes or until golden brown.
Any-Fruit-Will-Do Muffins with Streusel Topping

Streusel Topping:
1/3 cup brown or white sugar 1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter 1/2 cup finely chopped walnuts

Muffins:
2 1/2 cups unbleached all-purpose flour             1 teaspoon baking soda
2 teaspoons baking powder                                         1/2 teaspoon ground cinnamon
Pinch of salt                                                                    1 1/3 cups light brown sugar, packed firm
2/3 cup vegetable oil
1 tablespoon minced citrus zest (from 1 lime, lemon or orange)
1 egg                                                                 1 cup buttermilk
2 teaspoons vanilla extract                                         1 3/4 cups fruit, lightly packed
Topping: Mix sugar and cinnamon in a small bowl or workbowl of a food processor; add butter. If mixing by hand, use fingertips, a pastry blender or two forks to blend the fat into dry ingredients until mixture looks like coarse irregular crumbs, with no visible lumps of fat. If mixing in a food processor, pulse about 10 times, then process five to 10 seconds until there are no visible lumps of fat; stir in nuts and set aside.
Muffins: Adjust oven rack to middle position and heat oven to 400 degrees. Lightly grease the top surface of a 12-cup muffin pan; use liners, if necessary. In a medium bowl, whisk 2 1/2 cups flour with baking soda, baking powder, cinnamon and salt; set aside.
In a large bowl, whisk together brown sugar, oil, zest and egg; whisk in buttermilk and vanilla. Gently whisk dry ingredients into wet ingredients to partially blend. Continue mixing batter with a rubber spatula, making sure that ingredients at the bottom are incorporated into batter; fold in fruit. (Frozen fruit will help "firm" up batter. If batter seems too wet, add a few more tablespoons of flour — up to 1/4 cup.)
Using an ice-cream scoop, place a portion of batter into each muffin cup, filling to the brim. Sprinkle a portion of streusel topping over batter in each muffin cup. (If you find you have unfilled muffin cups in your baking pan, fill those with water to distribute heat evenly).
Bake 15 minutes; reduce heat to 350 degrees and bake until muffins are golden brown and spring back when lightly pressed with fingertips, 10 to 12 minutes. Let muffins cool in pan for 5 minutes then transfer them to a wire rack. Serve warm or at room temperature. Makes 1 dozen.
Apple Muffins

3/4 cup milk                                                             1/2 cup vegetable oil
1 egg                                                                 2 cups flour
1 teaspoon salt                                                               1/3 cup sugar
1/2 teaspoon cinnamon                                                         3 teaspoons baking powder
1 cup apples, peeled and chopped

Blend milk, oil and egg; add to combined dry ingredients. Mix until moistened; fold in chopped apples. Bake in paperlined or greased muffins tins at 400 degrees for 18-20 minutes. Makes 1 dozen muffins.
Apple-Pumpkin Muffins
1 2/3 cups flour                                                                              1 cup sugar
1 tablespoon plus 1 teaspoon pumpkin pie spice, divided
1 teaspoon baking soda                                                         1/4 teaspoon salt
1/4 teaspoon baking powder                                                 1 cup canned pumpkin
1/2 cup butter softened                                                                                1 apple, peeled & finely chopped
3 tablespoons water, 3 tablespoons oil, 2 teaspoons baking powder, mixed together 3 tablespoons     sugar
Preheat oven to 350 degrees. Line muffin tins with paper liners. Set aside. In large bowl, combine flour, 1 cup sugar, 1 tablespoon pumpkin pie spice, baking soda, salt and baking powder. Make a well in center of mixture, pour in pumpkin, margarine and water, oil, and baking powder mixture. Stir until well-moistened; fold in apple. Spoon batter into prepared muffin tins, filling 2/3 full. Set aside. In small bowl, combine 3 tablespoons sugar and pumpkin pie spice, sprinkle evenly over muffins. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove pans immediately and cool on wire racks.
Blueberry Corn Muffins

1 cup cornmeal                                                                        1 cup flour
1/2 cup sugar                                                                            2 1/2 teaspoons baking powder
1/4 teaspoon salt                                                                     1 cup buttermilk
6 tablespoons margarine, melted                                         1 egg, slightly beaten
1 2/3 cups fresh or frozen blueberries

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners.
Sift the cornmeal, flour, sugar, baking powder and salt into mixing bowl. Make a well in the center and pour buttermilk, margarine and egg into well. Stir just until combined. Fold in the blueberries; fill each lined cup 2/3-full. Bake about 20-25 minutes. Makes 1 dozen muffins.
Blueberry Muffins

4 3/4 cups all-purpose flour                                         1 3/4 tablespoons baking powder
1/2 teaspoon salt                                                           1 cup plus 1 tablespoon salad oil
2 cups sugar                                                                    3 eggs
1 3/4 cups milk                                                              1 teaspoon vanilla
1 teaspoon almond extract
2 cups blueberries or raspberries (either fresh or frozen)

Mix flour, baking powder and salt together. Set aside. Blend sugar and oil together until well-mixed. Add eggs, milk vanilla and almond extract and mix. Add dry ingredients and mix only until combined. Do not over-mix. Fold in berries. Place in lined muffin cups and bake at 350 degrees F. for 30 minutes.
Blueberry Struesel Muffins
1/4 cup butter, softened                                               1/3 cup sugar
1 egg                                                                 2 1/3 cups flour
1 tablespoon plus 1 teaspoon baking powder          1/2 teaspoon salt
1 cup milk                                                                       1 teaspoon vanilla extract
1 1/2 cups fresh or frozen (thawed) blueberries
For Streusel Topping:
1/2 cup sugar                                                                  1/2 teaspoon cinnamon
1/3 cup flour                                                                   1/4 cup butter, softened
Cream butter; gradually add sugar, beating at medium speed of electric mixer until light and fluffy. Add egg, beating well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, stirring well after each addition. Stir in vanilla and fold in blueberries. Spoon batter into greased muffin tins, filling 2/3 full. Prepare Streusel Topping by combining sugar, flour and cinnamon. Cut in 1/4 cup softened butter with pastry blender until mixture looks like crumbs. Sprinkle on top of muffin batter. Bake at 375 degrees F for 25-30 minutes, or until golden brown.
Chocolate Chocolate Chip Muffins

1 chocolate fudge cake mix                                        1 small package chocolate instant pudding
3/4 cup water                                                                 3 beaten eggs
1/4 cup applesauce                                                       1/4 cup vegetable oil
1/4 teaspoon almond extract                                      3/4 cup frozen chocolate chips

Preheat oven to 350 degrees. Mix cake mix, pudding, water, eggs, applesauce, oil and almond extract until smooth. Stir in chocolate chips last. Fill muffin cups 3/4 full and bake about 23-33 minutes until done. Time depends on the size of your muffins.
Christmas Cranberry Muffins
1 cup raw cranberries, chopped                            1/2 cup sugar
2 cups flour                                                                     3/4 teaspoon baking soda
1/4 teaspoon salt                                                           1/4 cup sugar
1 egg, beaten                                                                  3/4 cup buttermilk
1/4 cup shortening, melted
Mix cranberries and 1/2 cup sugar and let stand overnight. Sift together flour, baking soda, salt and 1/4 cup sugar. In separate bowl, mix together beaten egg, buttermilk and melted shortening. Add all at once to sifted dry ingredients; add cranberry/su-gar mixture and stir together. Fill greased muffin tins 2/3 full. Bake at 400 degrees F for 20 minutes.
Fresh Peach Muffins
1 3/4 cups flour                                                               1/2 cup sugar
3 teaspoon baking powder                                          1/2 teaspoon salt
1 teaspoon cinnamon                                                   1/2 teaspoon nutmeg
1 egg                                                                 1/2 cup milk
1/4 cup oil                                                                       1 cup peaches, diced
1/2 cup walnuts, chopped
Topping:
1/4 cup margarine                                                         1/2 cup brown sugar
2 teaspoon cinnamon                                                   1/4 cup flour
Sift flour with sugar, baking powder, salt and spices. Beat together egg, milk and oil. Stir into dry mixture, mixing only until all of the flour mixture is moistened. Stir in peaches and walnuts. Spoon into greased or paper-lined muffin tins. Sprinkle with topping and bake at 400 degrees for about 20 minutes.
Jumbleberry Lemon Muffins

2 cups flour                                                                     1 cup sugar
2 teaspoons baking powder                                         1/2 teaspoon salt
2 teaspoons lemon extract                                          1 cup Land O' Lakes Lite Sour Cream
1/2 cup Land O' Lakes Butter, melted                      1 beaten egg
2 cups mixed berries (1/3 cup blueberries, 2/3 cup boysenberries, 1 cup raspberries or any combination of berries)

Mix together all ingredients (except berries) until moist. Stir in berries. For 8 large muffins, bake at 375 for 25 minutes. For 12 medium muffins, bake at 375 for 20 minutes. Brush with butter and sprinkle with sugar. Serves 8.
Lemon Chiffon Muffins

1/2 cup softened butter                                                               1/2 cup sugar
Grated peel of 1 lemon (about 1 tablespoon)          2 tablespoons milk
2 eggs, separated                                                           3 tablespoons lemon juice
1 cup all-purpose flour                                                 1 teaspoon baking powder
1/4 teaspoon salt                                                           1/4 cup chopped walnuts or almonds
1 tablespoon sugar                                                        1 teaspoon nutmeg

Cream butter, sugar, lemon peel, milk and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice. Combine flour, baking powder and salt in a separate bowl. Add to batter and mix just until blended. Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin pan wells. Sprinkle with mixture of nuts, sugar and nutmeg. Bake at 375 degrees F for 15 to 20 minutes.
Mini Peanut Butter and Chocolate Muffins

1 3/4 cups all-purpose flour                                         2/3 cup packed light brown sugar
2 1/2 teaspoons baking powder                            1/4 teaspoon salt
3/4 cup milk, at room temperature                            2/3 cup chunk-style peanut butter
1/4 cup vegetable oil                                                     1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
4 ounces (about 2/3 cup) miniature semisweet chocolate chips

Preheat the oven to 350 degrees F. Lightly butter twenty-four 13/4- by-3/4-inch (1-ounce) muffin or biscuit cups.
In a large bowl, stir together the flour, brown sugar, baking powder and salt. In another bowl, stir together the milk, peanut butter, oil, egg and vanilla until blended. Make a well in the center of the dry ingredients and stir in milk mixture just to combine. Stir in the miniature chips.
Spoon the batter into the prepared muffin cups. Bake in a 350-degree F oven for 15 to 20 minutes, or until a toothpick inserted into the center of one muffin comes out clean. Remove the muffin tin or tins to a wire rack. Cool the muffins in the pan or pans for 5 minutes. Remove the muffins from the cups and finish cooling on the rack. Serve warm or cool completely and store the muffins in an airtight container at room temperature. Makes 24 miniature muffins.
Morning Glory Muffins

2 cups flour                                                                     1 1/4 cups sugar
2 teaspoons baking soda                                             2 teaspoons cinnamon
1/2 teaspoon salt                                                           2 cups grated carrots
1/2 cup raisins                                                                1/2 cup chopped nuts
1/2 cup shredded coconut                                           1 apple, peeled, cored and grated
3 eggs                                                                               1 cup vegetable oil
2 teaspoons vanilla

Preheat oven to 350 degrees.
In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Stir in the grated carrots, raisins, nuts, coconut and apple. In a separate bowl, beat together the eggs, oil and vanilla. Stir into the flour mixture just until moistened. Spoon batter into well-greased muffin tins. Bake 20 minutes. Makes 24 small muffins.

Oat Muffins

1 cup stone-ground whole wheat flour                1 cup rolled oats
1/2 teaspoon cinnamon                                                         1/4 teaspoon cloves
1/4 teaspoon nutmeg                                                    1/2 teaspoon baking soda
1 carton (8 oz.) plain nonfat or lowfat yogurt         1/4 cup plus 1 tablespoon vegetable oil
2 egg whites, slightly beaten                                        1 tablespoon molasses or brown sugar
1 cup raisins

Combine flour, oats, cinnamon, cloves, nutmeg, baking powder and baking soda in a bowl.
In a separate bowl, mix yogurt, oil egg whites, mollasses or brown sugar and raisins. Add to dry ingredients and mix lightly, just unitl moistened. Pour batter into lightly greased or paper-lined muffin tins; bake at 375 degrees for 17-19 minutes. Makes 1 dozen

Pumpkin Muffins

3/4 cup brown sugar                                                     1/4 cup molasses
1/2 cup butter, softened                                               1 egg, beaten
1/4 cup pecans, chopped                                             1 cup cooked mashed pumpkin
1 teaspoon soda                                                            1/4 teaspoon salt
1 3/4 cup flour

Cream sugar, molasses and butter; add egg and pumpkin and blend well. Mix the flour with soda and salt, stir into pumpkin mixture. Fold in nuts. Fill well-greased muffin pans half-full with batter; bake at 375 degrees F. for 20 minutes.

BROWN RICE MUFFINS

1 ¼ c. sifted flour 1 c. cold cooked brown rice 2 t. baking powder

2 eggs beaten 2 T. sugar 1 c. milk

½ t. salt 2 T. oil

Sift together flour, baking powder, salt and sugar. Combine milk, eggs, oil and rice. Combine the two mixtures, Do not over beat as this will make heavy muffins. Pour into twelve buttered muffin tins. Bake at 425º for 20-25 minutes or until lightly browned.

BREAKFASTS

Breakfast Fruit Sauce
1 ¼ cup apple juice                                                             1 large tart apple, peeled and sliced
1 T arrowroot                                                                       ¼ t lemon peel
1 drop vanilla                                                                       Dash of nutmeg
½ cup blueberries                                                                 ½ cup strawberries
Place 1 cup apple juice and apples in a pan and bring to boil. Reduce heat, cover, and simmer for 5 minutes or until crisp-tender. Stir arrowroot into ¼ c apple juice. Add it to pan with lemon peel, vanilla, nutmeg and cook, stirring until sauce thickens. Remove from heat and stir in berries. Serve hot or room temp.

Cereal Recipe (Can be done in a Thermos)
(This is a complete protein containing complex and simple carbohydrates and fats.)
Equal parts of the following:
Amaranth             Barley
Corn                       Oats
Quinoa (more protein) or Millet (more sweetness)
Rice                        Wheat
Almonds (or any other nut)               Sesame Seeds                       Sunflower Seeds
If you can grind the grains, this will reduce the cooking time, if you are unable to do this just cook the cereal until the grains are done (about a half hour to forty five minutes)
Boil water (approximately double the amount of grain), stir in the grains (if you’re using ground meal whip with a wire whip or egg beater to prevent lumps). If the grains are ground you can turn off the heat and cover, the cereal will be ready to eat in 10 minutes. If you are using whole grains you’ll need to cook them longer. Sweeten to taste.
Hint: A good way to cook whole grains and save energy is to put boiling water and the grains in a thermos and leave overnight. In the morning you’ll have a fully cooked cereal.

Whole Wheat Sweet Porridge
Thick, sweet and satisfying, this whole wheat porridge was easy for our ancestors to whip up whether at home or on the road. It makes a delicious and nourishing breakfast, a comforting snack on a winter's night, or even a dessert at the end of a light meal.
1 lb. wheatberries 3 cups water 2 cups milk
1/2 cup raisins 1/2 cup almonds or walnuts cinnamon, honey
Rinse the whole wheat and bring to a boil with the water. Cover pot, lower heat to a simmer and cook 1/2 hour. Add the milk, raisins and nuts. Continue to cook till the wheat is crunchy-tender, about 30 minutes, depending on size and age of wheat. Prepare little dishes of cinnamon and honey for setting on the table. Pour the wheat porridge into a casserole dish, or spoon it into separate bowls, and serve. Let guests add their own ground cinnamon and honey to taste. Serves 4-6 (breakfast or dessert)

Fresh Homemade Cold Cereals
2 c. flaked wheat berries 2 c. flaked rye berries
2 c. rolled oat groats 1 c. flaked barley
Preheat oven to 300 degrees. Mix grains thoroughly. Spread freshly flaked grains evenly on a baking sheet. Bake for 15 minutes stirring twice. Remove from oven and cool. Store in a container.

Baked Cereal

1/2 cup whole wheat 1/2 cup pearl barley 1/2 cup oat groats

1/2 cup millet 3/4 teaspoon salt 4-1/2 cups water

Combine all ingredients in a 2-quart casserole.Cover with a glass lid or aluminum foil.Bake overnight at 150o to 200o.Serve with honey and milk. Refrigerate unused portion in an airtight container.

Cream of Wheat or Oatmeal
2 c. freshly ground whole-wheat berries or oat groats 3 c. water
Place water in saucepan. Add flaked wheat or rolled oats. Bring to rolling boil. Reduce heat. Simmer for 2 minutes. Remove from heat and let stand 5 minutes.

Fruit and Rice porridge - 4 servings
2 cups cooked brown rice                                  2 cups milk
2 cups apple juice                                                ½ cup dried apricot, chopped
Place rice juice and apricots in a sauce pan and bring to boil. Reduce heat and simmer about 10 minutes, until juice is absorbed. Serve hot with milk.

Date, Brown Rice and Millet Cereal - 6 servings
1 cup brown rice                                                  2 tsp maple syrup
½ cup millet                                                          ¼ tsp cinnamon
4 ½ cup water                                                       1 cup milk
¼ cup chopped dates
Place the rice, millet, and water in a medium saucepan, bring to boil and allow to cook for a minute or two. Stir in dates, syrup, and cinnamon. Cover turn heat to lowest setting, and steam the grains for 45 minutes. Remove from heat and let stand another 10 minutes. Serve with milk.
NOTE; This can be made ahead of time and reheated in serving size by adding a little water to pan.

New Fashioned Oatmeal
1 c. sprouted oats 1 c. soaked pear or pineapple
¾ c. soak water from dried pear or pineapple 1 tsp. Oil (optional)
Blend well the oats, soak water, oil and half the fruit. Serve with the remaining fruit on top. Serves 2 to 4.

Rice and Apple breakfast
½ cup apple juice                                                                2 cups cooked brown rice
1 T honey                                                              2 T raisins
½ t cinnamon                                                       1-2 med apples, peeled, quartered and thinly sliced
Combine all ingredients in a medium saucepan. Cover. Simmer 8-10 minutes over low heat.
Yield 4- ½ cup servings

Good for You Granola

3 ½ c. rolled oats, uncooked ¼ c. sliced almonds ¼ c. chopped walnuts

1/3 c. honey ¼ c. vegetable oil 1 t. cinnamon

1 t. vanilla ¼ t. nutmeg

Preheat oven 350º. In large bowl, combine oats, almonds and walnuts. In small bowl, stir tighter honey, oil, cinnamon, vanilla and nutmeg. Drizzle over oat mixture; mix well. Spread evenly in 13 x 9” baking pan. Bake 15-20 minutes or until golden brown stirring every 5 minutes. Remove from oven; cool completely in pan on wire rack. Store tightly covered for up to 2 weeks.

Corn Meal Mush
“The simplest and earliest use of corn meal was to make that famous dish called Corn Meal Mush, or Hasty Pudding. You put some water into an iron kettle, got it boiling briskly and then stirred in corn meal with a dash of salt until it was thick. Then you cooked it, stirring all the while. This was used by all good old New England families as a breakfast cereal or a supper dish, with milk and maple syrup poured over it. If there was any left over, after it had cooled it was slicked and fried on a hot griddle and served doused with butter and Vermont maple syrup.”
Today there are three ways to cook Corn Meal Mush:
1 c. corn meal 1 tsp. Salt 3 c. boiling water

Method No. 1: Sprinkle the corn meal slowly into the boiling salted water, stirring constantly with a spoon or wire whisk. Simmer for ½ hour, stirring almost constantly to prevent burning. Serve hot, as a breakfast cereal or supper dish, with a pat of butter tucked in, and covered with rich milk. Maple syrup, maple sugar or honey may be added. If a softer mush is desired, use more water when cooking.

Method No. 2: Put the corn meal, salt and hot water (it doesn’t need to boil) in the upper part of a double boiler. Stir together. Set over boiling water in the lower part of the double boiler and cook vigorously for ½ to 1 hour. Turn off heat and let stand overnight. In the morning re-heat and serve as in Method No. 1. For a softer mush, add more water to the recipe.

Method No. 3: Cook the corn meal in salted boiling water over low heat, stirring constantly, until the mush is thick. Place in double boiler and cook at least 30 minutes. It may be cooked this way in the evening and re-heated in the morning as in Method No. 2.

Rice Griddlecakes
1 c. milk 1 c. warm cooked rice ¼ tsp. Salt 2 eggs, separated
1 Tbs. Melted butter 1 c. white flour
Mix the milk, rice, and salt in a large bowl. Beat the egg yolks and add them, then stir in the butter and flour. Beat the egg whites until stiff, and gently fold them in. Drop by large spoonfuls onto a moderately hot, buttered griddle or frying pan. Turn with a spatula when the cakes are full of bubbles, and bake on the other side until lightly browned. Keep warm in a 200-degree F. (95 degree C.) oven until you have enough to serve. (Makes about 18 griddlecakes)

Baked Rice
Preheat oven to 350 degrees.
Combine in covered casserole:
2 c. hot water 1 c. rice ½ tsp. Salt 1 Tbs. Margarine
Cover and bake 45 minutes or longer for large quantities.

Wheat in a Thermos
½ cup wheat kernels 1 qt. Boiling water
Place wheat in boiling water and cook for 2-3 min. then put in thermos. Screw on lid. Sit 2 hours or overnight. Strain. Serve with honey or sugar as breakfast cereal.

Multi-Grain Granola
2 c. flaked oat berries                         2 c. flaked wheat berries                    1/2 c. rye berries
1/2 c. barley berries                             1/2 c. powdered milk                          1/2 c. sunflower oil
1/2 c. honey                                          1/2 c. sunflower seeds                         1/4 c. sesame seeds
1 c. raisins                                             2 c. dried banana chips
Place your oat, wheat, rye and barley berries in the flaker mill. On low heat mix together sunflower oil and honey. Stir until blended and easy to pour. Add to the flaked grain berries, powdered milk, oil and honey mixture. Mix well until all of the dry ingredients are coated. Bake according to directions above, adding sunflower and sesame seeds during the last 10 minutes. Remove from the oven, add raisins and banana chips.

Ground Wheat Breakfast Cereal
Bring to a boil:
3 c. water
Combine separately and add:
1 c. cold water 1 c. ground wheat 2 tsp. Salt
Stir constantly while thickening to prevent lumps. Reduce heat and cook 15 to 20 minutes. Serve with milk and sugar, honey or molasses.

Fresh Homemade Cold Cereals
2 c. flaked wheat berries 2 c. flaked rye berries 2 c. rolled oat groats
1 c. flaked barley
Preheat oven to 300 degrees F. Mix grains thoroughly. Spread freshly flaked grains evenly on a baking sheet. Bake for 15 minutes stirring twice. Remove from oven and cool. Store in a container.

Cream of Wheat or Oatmeal Breakfast Cereal
2 cups freshly ground whole wheat berries or oat groats 3 cups water
Place water in saucepan. Add flaked wheat or rolled oats. Bring to rolling boil. Reduce heat. Simmer for 2 minutes. Remove from heat and let stand 5 minutes.

Cracked Wheat
1 cup cracked wheat 2 cups water
In a 1 ½ qt pan put cracked wheat and water. Bring to boil, lower heat and simmer, covered for 20 minutes. Makes about 3 cups.
Canned peaches
Milk

Chocolate Cream of Wheat Cereal
1 cup water ¼ cup germade
Add small amt vanilla Alt. Chocolate, add 1/8 cup Nestlé’s chocolate drink mix
Makes 2 servings

Date Brown Rice and Millet Cereal
1 c brown rice                                                       ½ cup millet
4 ½cup water                                                        ¼ cup chopped dates
2 tsp maple syrup                                                                ¼ tsp cinnamon
1 cup skim milk
Place rice, millet, and water in a med pan, bring to a boil allow to cook for a minute or two. Stir in the dates, syrup, and cinnamon. Cover the pan, turn heat to lowest setting and steam the grains for 45 minutes. Remove from heat and let it stand another 10 minutes. Serve with milk.

Three Bears Porridge With Milk
1 ½ cup water ¼ cup bulgur
1/3 cup rolled oats 2 T chopped dates
Place water and bulgur in a small pan and bring to boil. Reduce heat and simmer about 8 minutes or until bulgur is soft. Stir in the rolled oats and the chopped dates. Continue to simmer for another 1-2 minutes. Serve hot with milk.

Hot Apple Cider Breakfast Bowl
1 ½ cups cooked brown rice                              1 cup apple cider
1 cup water                                                           2T ground almonds
Dash cinnamon
Place all ingredients in a med sized pan and bring to a boil. Reduce heat, cover and simmer 1 hour. (Can be done the night before)
Place cooked mixture in a blender and process until smooth. Reheat if necessary.

Apple Cinnamon Oatmeal
1 cup water                                                           ¼ cup apple juice
1 tart apple, diced                                                                2/3 cup rolled oats
Dash of cinnamon                                              1 cup skim milk
Place the water, juice, and apples in a medium pan and bring to a boil. Stir in rolled oats and cinnamon. Return to a boil, then reduce heat and simmer until thick. Serve hot with milk 2 servings

Grape Nuts
6 cups whole wheat flour 1 ½ cups brown sugar

1 tsp salt 2 cups buttermilk 1 tsp baking soda
Mix and press or roll onto 2 cookie sheets and bake at 300º for 1 hour or until dry. Grind with a meat grinder to the size of grape nuts and put in oven at 400º until golden brown, about 8 minutes. After grinding, the crumbs may be sifted from the cereal. Use the crumbs in place of cracker to make a crust.

Cracked Wheat-Traditional
1 cup cracked wheat 2 cups water 2cups milk
1 tsp cardamom 2T nuts per serving 1T honey per serving
1/2 apple per serving
In a 1 ½ qt pan put cracked wheat and water. Bring to boil, lower heat and simmer, covered for 20 minutes. Makes about 3 cups. While wheat is cooking heat milk with cardamom, simmer. Serve with milk, nuts, honey, and apples. Serves 4

Oatmeal Cereal –Traditional
1 cup rolled oats 3 cups milk 1T cinnamon
2tsp almond flavoring 1T raisins 1T chopped almonds

1T sesame seeds
In pan put oats and milk. Bring to boil, then simmer about 15 minutes. Add cinnamon and almond flavoring, serve with more milk, raisins, almonds, and sesame seeds. Serves 4

Buckwheat Breakfast Cereal - 4 servings
2 ½ cups water                                                     ¾ cup buckwheat groats
1 T honey                                                              1/3 cup raisins
¼ tsp cinnamon                                                   ¾ cup skim milk
Bring water to boil in sauce pan. Stir in groats, reduce heat, cover, and simmer for 20-25 minutes, until quite soft.
Stir in honey, raisins, and cinnamon. Cook additional 5 minutes. Serve with milk.
You can use dried apricots in place of raisins.

Barley Breakfast Bowl - 6 servings
1 cup barley                                          4 cups water
2 T honey                                              1 tsp cinnamon
1 cup skim milk

Place the barley in water in sauce pan. Bring to boil and simmer 1 ½ hours. Add honey and cinnamon. Stir and cover. Simmer an additional 10minutes. Stir in milk and serve.

Millet Cereal
2 cups water ¼ tsp salt ½ cup millet
1 apple chopped (optional) ¼ cup raisins(optional) Cinnamon and sugar
Bring water and salt to boil. Add millet. Reduce heat to low, cover, and steam 25-30 minutes; don’t stir. Add apple to top of millet the last 5 minutes. Serve wit raisins, milk and sprinkle with cinnamon and sugar. Makes 6 servings

Homemade Cold cereal
3 cups milk 2 T honey

4 cups ww flour OR 3 cups ww flour 1 cup quick oats
1 tsp baking soda 1 cup (not packed) brown sugar
1 tsp salt
Mix milk and honey together. Add wheat flour, soda, brown sugar and salt, mix thoroughly. Beat until smooth. Spread on 1/8 - 1/4 in thick on 2 or 3 greased cookie sheets. Bake 350 degrees for 35-40 minutes or until golden crisp. Remove edges if cereal starts to brown too much. Cool completely. Break into flakes. Store in air tight container. Makes up to 6 cups cereal.

Millet Delight
1 cup uncooked millet                                        2/3 c chopped dates
½ c milk powder                                                  c coconut
51/2 c hot water                                                   1 t vanilla
Combine in 9x13 pan bake 30m minutes, remove stir, return and bake

Basic Cream Of Wheat Recipe
2 Cups Milk dash of salt 1/3 cup Germade
Pour milk or water into saucepan, bring to a boil. Slowly add Germade to boiling liquid while stirring constantly, until boiling resumes. Cover pan and turn off heat. Let stand 1 minute. Add your favorite topping.
Ingredients To Add To Cream Of Wheat or Cream of Rice
Apple-cinnamon - Cube an apple and add to the milk. Bring to a boil. Mix a teaspoon of cinnamon with the other ingredients and add to the boiling mixture.
Applesauce - After the milk comes to a boil add a quarter cup of applesauce and the other ingredients
Apricot - Add two to four diced apricots (fresh, canned, or dried) to the milk. Bring to a boil and add the other ingredients.
Banana - Slice one banana into the milk while it is coming to a boil. Add the other ingredients.
Berries - Add 1/4 cup of your favorite berries to the cooked Cream Of Wheat just before serving. Stir well and serve.
Butter Pecan Ice Cream - Fix Cream of Wheat the regular way and top with a scoop of butter pecan ice cream.
Cheese - Add 1/8 cup of your favorite cheese, cubed or shredded, to the milk. Stir constantly until melted. Add the other ingredients.
Date-Nut - Add 1/8 cup of chopped dates and nuts to the boiling milk. Add the other ingredients.
Fried Cream Of Wheat (O.K. This isn't an ingredient, but it is delicious.)
Make a double recipe (four servings) of Cream Of Wheat, using any of the additional ingredients. Serve two portions. Put the other two portions, in covered bowls, in the refrigerator. The next day, invert the bowls over a medium hot oiled griddle (or skillet) and the cereal will plop onto the griddle in nicely formed pancakes. Cook for two minutes on each side. Top with your favorite syrup or fruit compote.
Fruit - Add 1/8 cup of your favorite fruit (if the fruit is canned you should drain it. You can substitute the juice for part of the milk) to the boiling milk. Add the other ingredients.
Ham - Cut ham (about 1/8 cup) into small cubes. Fry lightly in a skillet with a half teaspoon of olive oil. Add to the milk. Bring to a boil and add the other ingredients.
Honey - Add 1 teaspoon of honey to the milk. Stir until dissolved. Add the other ingredients.
Ice Cream - Fix Cream Of Wheat the regular way and top with a scoop of vanilla ice cream.
Marshmallows - Add 1/8 cup marshmallows to the boiling milk. Add the other ingredients.
Nuts - Add 1 Tablespoon chopped nuts to the boiling milk. Add the other ingredients.
Peaches - Add 1 sliced fresh peach to the cooked Cream of Wheat. Stir and serve.
Peanut Butter - Add 1 Tablespoon peanut butter to the milk. Stir until it is dissolved (This is slow, but it allows your taste buds time to anticipate the results). Add the other ingredients.
Raisins - Add 1 Tablespoon of raisins to the boiling milk. Add the other ingredients.

Polenta With Breakfast Fruit Sauce
6 ½ cups water 2 cups cornmeal
2tsp butter 2 cups breakfast fruit sauce

Place 5 cups of water in a large saucepan and bring to a boil. Meanwhile, stir the remaining water into the cornmeal. When water in pan is boiling, stir in the cornmeal. Keep stirring until smooth. Reduce heat and cover pan. Simmer 25 minutes, stirring frequently, until thick. Rinse a 9x5 loaf pan with cold water. Pour the polenta into the pan and refrigerate overnight. Next morning, cut the polenta into 12 slices. Cook the polenta, a few slices at a time, in a large skillet with the butter. Serve hot with heated fruit sauce. Garnish with oranges.

Simple Whole Wheat Waffles
1 c. freshly ground wheat berries                                      2 eggs
1 c. milk                                                                                 2 Tbs. Melted butter
¼ level tsp. Salt                                                                    2 level tsp. Baking powder
   Combine the flour, salt and baking powder in a medium size bowl. Beat in the eggs and milk until batter is smooth. Stir in the melted butter. Mix well. Pour in hot, well-oiled waffle iron. Cook until the waffle is brown.

Corn Meal and Wheat Griddlecakes
1/3 c. corn meal                    2/3 c. wheat meal               1 tsp. Cream of tartar           ½ tsp. Soda
¾ tsp. Salt                             3 Tbs. Brown sugar              3 Tbs. Shortening                1 egg
¾ c. milk
Cut the shortening into the combined dry ingredients with a pastry cutter. Add the egg and milk beaten together. Cook on moderately hot greased griddle. If the griddle is too hot the cakes will burn and not cook through properly. Serve with maple syrup or honey or applesauce.

Gingerbread Pancakes With Lemon Sauce
1 1/3 cups flour                                                    1tsp baking powder
¼ tsp baking soda                                               ¼ tsp salt
½ tsp ginger                                                           1 tsp cinnamon
1 large egg                                                             1 ¼ c milk
¼ c molasses                                                        3 T veg oil
Cook on a hot griddle. Watch closely they burn easily. Makes 20 pancakes
Lemon sauce
½ cup sugar                                                          1 T cornstarch
1 C hot water                                                        2 T butter
½ tsp grated lemon peel                                     2 T lemon juice
In a medium saucepan, mix sugar and cornstarch. Gradually add hot water. Cook, stirring over medium heat until the mixture is thick and clear. Add remaining ingredients, stirring until butter melts. Serve warm.
Makes about 1 ½ cups

Sourdough Buttermilk Pancakes
1 1/2 c. starter                                      2 eggs                                     2 Tbs. sugar
2 Tbs. melted butter or oil                 1 1/2 tsp. salt                        1 tsp. soda
1 c. buttermilk                                      1 c. flour
Put the start in a warm bowl and let it set till it is room temperature. Separate the eggs and stir in the yolks with the start. Warm the buttermilk to lukewarm and stir it and the butter and flour into the start. Combine the sugar, salt and soda and sprinkle it over the top of the batter. Fold it in with a large spoon. Beat the egg whites until they peak and fold them into the batter. Nothing left to do but cook and enjoy.

Pancakes With Potato Flakes
1 1/2 cups biscuit mix or pancake flour                          3/4 cup potato flakes
1/4 teaspoon salt                                                                                 1 Tablespoon sugar
1 1/2 teaspoons soda                                                          2 eggs
3 Tablespoons cooking oil                                                 1 1/2 cups buttermilk
1/2 cup milk
Combine in mixing bowl biscuit mix or pancake flour, potato flakes, salt, sugar, soda, eggs, and cooking oil. Add buttermilk and milk. Blend thoroughly. Heat grill or fry pan to 375 degrees F. Grease lightly. Pour batter onto grill or fry pan and brown on both sides. Serve. Makes 12 medium pancakes.

Apple Pancakes

1 c. hydrated DH apple slices 2 c. Super Quick Mix 1 T. egg powder, sifted

½ t. cinnamon 1 ½ c. water.

Whisk together dry ingredients. Drain apples, reserving juice; chop finely. Add apples and water to dry ingredients; whisk just until combined. Let stand 5 minutes. Cook in hot oiled griddle. Makes 10, 4-inch pancakes.

Cider Syrup

½ c. sugar 1/8 t. nutmeg 1 T. cornstarch

1/8 t. cinnamon 1 c. apple juice 1 T. bottled lemon juice

In small saucepan, whisk together dry ingredients. Add juice and bring to boil, stirring. Remove from heat; stir in lemon juice. Serve over pancakes.

Buttermilk Pancakes

1 c. flour 2 T. sugar 1 t. baking soda

1/2 t. salt 1 beaten egg 1 c. buttermilk

2 T. oil

Blend dry ingredients together. Combine egg, buttermilk, and oil. Add liquids to the dry ingredients. Beat only till well combined. Cook in a hot pan.

Apple Pancakes With Creamy Syrup
11/2 cup ww pancake mix                                                1 c coarsely chopped apples
½ tsp cinnamon                                                   ¾ c milk
¼ light corn syrup                                                1 egg beaten
1 T butter melted
Combine ingredients and cook on hot griddle. You might also try these with fresh peaches or well drained fruit

Creamy Syrup
¾ c maple syrup ¼ c half and half
1 tsp butter ¼ tsp vanilla
Cook first 3 ingredients until boiling, remove from heat; add vanilla. Serves 4

Scrambled bread
1 tsp butter 1 slice whole wheat bread, broken in small pieces
2 eggs beaten 2 slices cooked bacon, coarsely crumbled
Melt butter in frying pan. Add bread and sauté until golden brown. Add remaining ingredients and scramble until fluffy.

Whole Wheat Bagels Cream Cheese, Dried Mixed Fruit
1 med potato, quartered                                                    11/2 cup water
2 T yeast                                                                               2 t honey
1 egg, beaten                                                                        1 cup gluten
4-41/2 cups ww flour                                                          1 egg white, beaten
Cook potatoes in water about 15 min. Place potatoes and water in blender until smooth. Add water to make 2 cups. Place in bowl until cool to lukewarm, add yeast and honey. When the yeast is bubbly stir in egg and gluten. Add ½ c ww four and beat on med speed about 5 minutes. Add enough remaining four to make a firm dough knead for 5 minutes. Place in oiled bowl and let rise 46-60 minutes. Punch down divide into 24 pcs. Roll into 7’ rope form circles moistening ends. Let rise on lightly floured board. Bring a large 4 quart pan of water to boil. When bagels have risen for 15 minutes or so drop them in boiling water. When they have floated to the surface, let them boil for 2 minutes, then turn them over for 2-3 minutes more. Remove with slotted spoon and let them drain on cake rack. Place bagels on baking sheets lightly coated with oil. Brush bagels with egg white and sprinkle with seeds if desired. Bake 400 degrees for 12-15 minuets. Flip and bake 12-15 min more. Remove from pan and cool on rack.

Buttermilk cornmeal pancakes
6 eggs                                                                     2 ½ cups buttermilk
2 ¼ cups cornmeal                                              1 cup flour
1/3 cup sugar                                                        1 T baking powder
1 tsp baking soda                                                                ¾ tsp salt
8 T butter melted
Beat eggs in large bowl. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6 T melted butter. Cook in a hot buttered skillet or griddle. ¼ cup at a time aprox 2 minutes on each side. Serve warm with syrup.

Buckwheat Pancakes
1 c. freshly ground hard red wheat berries                      4 level tsp. Baking powder
1 ¾ c. milk                                                                            1 egg
1 c. freshly ground buckwheat                                          1 level tsp. Salt
2 Tbs. Molasses
Combine the freshly ground whole wheat, buckwheat flour, salt and baking powder. Add the egg and milk gradually while stirring. Add molasses. Beat until smooth. Lightly oil frying pan or griddle. Spoon in pancakes, when bubbles form and break on pancakes, turn and brown other side.

Whole Wheat Buttermilk Pancakes
4 T. Buttermilk powder 1 cup Water 1 cup flour 1 T sugar
2 T. Vegetable oil 1 tsp Baking Powder ½ tsp salt 1 egg
½ tsp baking Soda
Mix all ingredients in bowl and stir. DO NOT OVERBEAT! Batter should be slightly lumpy. Cook on hot griddle
Add 4-5 chocolate chips to each pancake after spooned on griddle for chocolate chip pancakes. Drop a few blueberries on for blueberry pancakes.

Cereal Pancakes
1 c. freshly rolled oat groats cooked                                1 c. milk
2 eggs                                                                     1 c. wheat flour
3 level tsp. Baking powder                                                 2 level tsp. Salt
   Combine the flour, salt and baking powder. Add the eggs and cooked rolled oats. Beat well until smooth. Lightly oil frying pan or griddle. Spoon in pancakes, when bubbles form and break on pancakes, turn and brown other side.

Blender Wheat Pancakes
1 cup milk (1/3 cup non-fat dry milk and 1 cup water)
1 cup uncooked whole wheat                           2 eggs                                                                     2 tablespoons oil
2 teaspoons baking powder                               2 tablespoons honey or sugar                           ½ teaspoon salt
Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey, and salt. Bake on hot griddle.
Makes 6 to 8 pancakes

Pancakes
1 1/2 cups biscuit mix or pancake flour                          3/4 cup potato flakes
1/4 teaspoon salt                                                                                 1 Tablespoon sugar
1 1/2 teaspoons soda                                                          2 eggs
3 Tablespoons cooking oil                                                 1 1/2 cups buttermilk
1/2 cup milk
Combine in mixing bowl biscuit mix or pancake flour, potato flakes, salt, sugar, soda, eggs, and cooking oil. Add buttermilk and milk. Blend thoroughly. Heat grill or fry pan to 375 degrees F. Grease lightly. Pour batter onto grill or fry pan and brown on both sides. Serve. Makes 12 medium pancakes.

Flaxseed Pancakes
1/4 c. soy protein powder isolate                                      1/4 c. fresh ground flaxseed
1 Tbs. Sugar                                                                          1 tsp. baking powder
1 egg                                                                                       2 Tbs. cream
2 Tbs. oil                                                                                A little water to thin
Mix and cook on hot buttered pan. You can add some cinnamon, a few blueberries or some chopped nuts.

Yeast Raised Buckwheat Pancakes

2 cups milk                                                           1 Tbsp molasses
¼ package yeast                                                  ½ tsp salt
2T oil                                                                      1¾ cups buckwheat flour
1 egg or 2 egg whites or 1/4tsp baking soda dissolved in ¼ cup lukewarm water
Scald milk, stir in molasses and let cool to lukewarm. Place yeast in large mixing bowl and pour milk over it, stirring gently to dissolve yeast. Stir in salt, oil, and ¼ cup flour. Let rest 10 minutes. Stir in rest of flour. Cover bowl with damp cloth and let rise overnight (10-12 hours.)
Preheat griddle over low heat. Beat egg, gently fold egg or soda water mixture into batter, drop batter onto griddle, cook until bubbly, flip and cook a few minutes more. Serve hot.
Makes about 16-5inch pancakes

Oatmeal Griddle Cakes
¾ cup oatmeal                                     1 ¼ to 1 ½ cup milk
1 egg                                                       2T oil
¾ cup oat flour                                    1 tsp baking powder
2T sugar                                                                ½ tsp salt
Combine cooked oatmeal, milk, egg, and oil in a bowl. In another bowl stir together oat flour, baking powder, sugar, and salt. Add the dry ingredients to the wet mixture and stir. Place large spoonful of batter on lightly greased hot griddle. Makes 12- 18 pancakes

Western Nugget Pancakes
1 cup cracked wheat                           1 ¼ c water
2 cups flour                                           2 tsp salt
1 T baking powder                              2T dry milk powder
2T sugar                                                                ¼ c oil, or melted butter
1 Cup water
Soak cracked wheat in 1¼ cups water for 2 hours or over night. Stir the soaked cracked wheat with water, flour, salt, baking powder, dry milk, and sugar together. Add oil or melted butter and 1 cup water. Stir only until batter is smooth. Drop by spoonfuls onto hot greased griddle. Makes about 29, 4-inch pancakes. Batter can be kept in refrigerator. Good with pineapple syrup.

Ezekiel Pancakes or Waffles
2 cups Ezekiel flour 2 cups milk 2 eggs
2 tsp baking powder 1 tsp salt ¼ cup oil, melted shortening or butter
Mix together and cook on hot griddle as usual

Whole Wheat Buttermilk Pancakes
4 T. Buttermilk powder 1 cup Water 1 cup flour

1 T sugar 2 T. Vegetable oil 1 tsp Baking Powder
½ tsp salt 1 egg ½ tsp baking Soda
Mix all ingredients in bowl and stir. DO NOT OVERBEAT! Batter should be slightly lumpy. Cook on hot griddle
Add 4-5 chocolate chips to each pancake after spooned on griddle for chocolate chip pancakes. Drop a few blueberries on for blueberry pancakes.

Anytime Wheat Cakes With Raisins and Nuts-Traditional
1 cup milk                                             2 eggs                                                     2T honey
1 tsp vanilla                                          2 cups cracked wheat, cooked          ¼ cup raisins
¼ cup chopped walnuts                     ¾ cup flour
In blender mix milk, eggs, honey and vanilla. Blend at high speed 15 seconds. Add cooked cracked wheat, raisins, and nuts. Mix by hand with a spoon until smooth. It should be fairly thick. Grease a griddle and cook as pancakes. Serve hot with honey and yogurt. Serves 4 makes 24.

Buttermilk Cornmeal Pancakes
6 eggs                                                                     2 1/2 cups buttermilk
2 1/4 cups yellow cornmeal                               1 cup all purpose flour
1/3 cup sugar                                                        1 tablespoon baking powder
1 teaspoon baking soda                                     3/4 teaspoon salt
8 tablespoons (about) butter, melted
Preheat oven to 250*F (120*C). Beat eggs in large bowl to blend. Add buttermilk, cornmeal, flour, sugar, baking powder, baking soda and salt. Beat until smooth. Mix in 6
tablespoons melted butter. Add 1/2 tablespoon melted butter to large nonstick skillet over medium heat. Working in batches, pour batter by 1/4 cupfuls into skillet, spacing apart. Cook pancakes until golden brown on bottom, bubbles form and edges appear dry, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer pancakes to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more melted butter by 1/2 tablespoonfuls to skillet as necessary. Serve pancakes with maple syrup. Serves 6 to 8.

Corn Meal Pancakes

1 1/3 c. cornmeal 1 ½ c. boiling water 1 T. cooking oil

¾ c. milk 1 T. sugar, honey or molasses 2 beaten eggs, opt.

2/3 c. whole-wheat flour 1 t. salt 1 T. baking powder

Pour the water over the cornmeal and let sit for 5 minutes. Add the oil, milk, sugar and eggs. Combine the dry ingredients with the corn meal mixture. Bake on a lightly greased griddle, turning when ready.

Apple and Oatmeal Pancakes
1 1/4 cups buttermilk                                          2/3 cup quick-cooking oats
1 egg, beaten lightly                                            2 tablespoons firmly packed brown sugar
2/3 cup grated, peeled apple                             3/4 cup all-purpose flour
1 teaspoon baking soda                                     1/2 teaspoon salt
1 teaspoon cinnamon                                         2 tablespoons vegetable oil
Maple syrup as an accompaniment In a bowl whisk together 1 cup of the buttermilk and oats. Set aside for about 15 minutes. In a large bowl whisk together the egg, brown sugar and apple. Stir in the flour, baking soda, salt, cinnamon, oil, the oat mixture and the remaining 1/4 cup buttermilk and mixing well. Preheat a greased griddle over moderate heat. When hot, ladle scant 1/4 cup batter for each pancake. Pancakes are ready to turn when bubbles appear on top and the sides appear "dry". Continue cooking until the bottoms are golden. Serve pancakes with maple syrup. Makes about twelve 4-inch pancakes

Apple-Cinnamon Oat Pancakes
1/2 cup whole wheat flour                                                 1/2 cup quick-cooking or old fashioned oats
1 tablespoon sugar                                                              1 teaspoon baking powder
1/2 teaspoon ground cinnamon                                       1/2 teaspoon salt
1 egg                                                                                       2/3 cup milk
1/2 cup applesauce                                                             2 tablespoon vegetable oil
1/2 cup finely chopped walnuts
Stir together flour, oats, sugar, baking powder, cinnamon, and salt in mixing bowl. Beat egg in separate bowl; stir in milk, applesauce, and oil. Add liquid mixture to dry ingredients, stirring just until blended. Fold in walnuts. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. Makes about 10 (4-inch) pancakes.

Pumpkin Cinnamon Pancakes
2 cups all purpose flour                      1/3 cup brown sugar                           1 1/2tsp baking powder
1/2 tsp baking soda                             1/2tsp ground cinnamon                    1/2 tsp salt
1 2/3 cups buttermilk                          3/4cup canned pumpkin                    3 large eggs
2 T butter, melted                                4 T butter
Maple syrup
Preheat oven to 200*F (95*C). Combine first 6 ingredients in large bowl. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to flour mixture and whisk until smooth. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top, sides appear dry and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up. Repeat with remaining batter, adding more butter to skillet as necessary for each batch. Serve pancakes hot with maple syrup. Makes about 15.

Four-Grain Pancakes
1/2 cup old-fashioned rolled oats                     1/2 cup whole-wheat flour
1/2 cup all-purpose flour                                    2 T yellow cornmeal
4 tsp brown sugar                                                1 1/2 tsp baking powder
1/2 tsp baking soda                                             1/2 tsp salt
1 cup buttermilk                                                  2 eggs, separated
2 T butter, melted                                                Shortening
Preheat oven to 400*F (205*C). Toast oats on a baking sheet in preheated oven, stirring oats occasionally, until oats are fragrant and toasted, about 7 minutes. Transfer oats to food processor. Whirl until coarsely chopped. Transfer to large mixing bowl. Add flours, cornmeal, sugar, baking powder, baking soda and salt to oats. Set aside. Whisk together buttermilk, egg yolks and melted butter in a small bowl. Set aside. Beat egg whites in a clean small bowl until stiff peaks form. Set aside. Make a well in center of dry ingredients. Add buttermilk mixture to well; stir until combined. Gently fold in egg whites. Heat griddle or skillet over medium heat or to 375*F (190*C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Makes about nine 4-inch pancakes. Recipe can be doubled.

Pancakes with Variations
1 egg                                                                                       1 cup all-purpose or whole wheat flour
3/4 cup milk                                                                         1 T sugar (white or brown)
2 T vegetable oil                                                                  1 T baking powder
1/4 tsp salt
In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients and beat just until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons milk. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown. Makes about 10 (4-inch) pancakes. Recipe can be doubled.
Variations:
Fruited Pancakes: Stir in 1/2 cup fresh or frozen (thawed and drained) berries or chopped fruit such as bananas, apples, peaches or pears.
Crunch Pancakes: Stir in 1/2 cup chopped nuts, trail mix or granola. Cinnamon-
Oatmeal Pancakes: Substitute 1/2 cup quick-cooking oats for 1/2 cup flour. Stir in 1/2 teaspoon ground cinnamon with the flour.
Cornmeal Pancakes: Substitute 1/2 cup cornmeal for 1/2 cup all-purpose flour.

Protein Pancakes
1/2 cups whole wheat flour                                               1/2 cup bran
1/4 cup quick-cooking oats                                               1/4 cup all-purpose flour
1 tsp baking powder                                                            1/4 tsp baking soda
1 1/2 cups milk                                                                    2 large eggs
3 T yogurt                                                                             2 T sesame oil
2 T vegetable oil                                                                  Honey for accompaniment
Mix together whole wheat flour, bran, quick cooking oatmeal (uncooked and ground fine in a blender), flour, baking powder, and baking soda in a large mixing bowl; set aside. In another bowl, beat together milk, eggs, yogurt, and sesame oil. Add to flour mixture and stir to mix well. Heat a large skillet to medium heat; brush with vegetable oil. Pour batter onto skillet. Cook over medium heat about 2 minutes on each side or until the top bubbles; turn and cook briefly on the other side. Serve with honey. Makes 20.

MISC. BREAKFAST ITEMS

Rice and Sausage Pancakes with Country Gravy
Gravy:
1 T sausage drippings                                         1 T all-purpose flour                           2/3 cup milk
2 ounces bulk pork sausage, cooked, crumbled
Salt and ground white pepper
Heat drippings in medium saucepan over medium heat; stir in flour until smooth. Cook 4 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Stir in sausage, salt and pepper. Keep warm.
Pancakes:
2 T butter or margarine                      1/4 cup plus 2 T all-purpose flour
1 1/3 cups milk                                    1 large egg, beaten                               1 cup cooked rice, cooled
6 ounces bulk pork sausage, cooked, crumbled
Melt butter in large saucepan over medium heat; stir in flour until smooth. Cook 5 minutes. Gradually stir in milk; cook, stirring, until mixture thickens. Whisk in eggs; remove from heat. Stir in rice and sausage. Use 3 tablespoons batter for each pancake and cook in greased medium skillet over medium heat until golden brown. Serve pancakes with gravy. Makes approximately 12 pancakes (4 servings).

Chili Relleno casserole
1 lb Monterey Jack Cheese                               1 lb Sharp cheddar cheese
1 can diced chilies                                               1 cup milk
1 cup flour                                                            6 eggs

Grate cheeses and mix with chilies, place in a well greased 9x13 pan. Blend together milk flour and eggs. Pour over cheese and stir slightly. Bake 375 degrees for 45 minutes. Serve with salsa and sour cream.

Lumber Jack breakfast
2 eggs separated                                  1 ½ cups hot water                              1 cup quick oats
1 cup white sugar                                 ½ cup brn sugar                                   ½ cup1/2 cup veg oil
1 tsp vanilla                                          1 1/3 cup flour                                     ½ tsp baking powder
½ tsp baling soda                                 1 tsp cinnamon
In mixer bowl beat egg whites until soft peaks form; remove and set aside. In bowl stir oats into hot water and let stand a few minutes. Add egg yolks, sugars. Oil, and vanilla and mix well. Add flour, baking powder, soda, and cinnamon. Mix on medium speed for 3-4 minutes. Fold in beaten egg whites. Pour into lightly greased 9x13 pan. Bake until golden 350 for 30 min. make topping while cake is baking.

TOPPING:
1 cup brown sugar 1/3 cup butter 2 T cream or milk
1 cup flaked coconut ½ cup chopped pecans Or 1 cup granola
In med saucepan bring brown sugar, butter and milk to boil. Stir in cocoanut and nuts or granola. Spread on hot cake right from oven.

Early Morning Coffee Cake

1 c butter ¾ c. brown sugar ½ c. sugar 1/4 t. salt 1/3 c. evaporated milk 2 tsp vanilla 2 c flour 2 eggs

Topping:

1 c. flour ½ c. melted butter 1 c. brown sugar

1 t. cinnamon ½ c. chopped nuts

Mix topping, set aside. Cream butter and sugars. Add eggs, one at a time, and beat. Combine flour, baking soda and salt. Add alternately with milk and vanilla. Pour batter in 9x13 inch buttered cake pan or angel food pan. Sprinkle with topping and bake 1 hour at 350°F.

Crepes With Apple Filling

2 c nonfat milk, reconstituted 1 c WW flour
Pinch of salt 2 whole eggs, reconstituted
1 Tbsp melted or oil
Sift flour and salt in bowl. Make a well in the center, add eggs. Pour in half of the milk slowly stirring constantly. Stir in oil beat well or until smooth. Add remaining milk, cover and let stand at room temp for at least 30 min before using. If too thick add a little more milk.
Cook 2-3 T in well coated pan. Cooked crepes can be frozen with wax paper in between.

Apple Filling for Crepes
6 large apples                                                       2T flour
½ c each brown and white sugar                      ¾ tsp cinnamon
¼ tsp nutmeg                                                        1/8 tsp each salt and ginger
1 T lemon juice                                                    1 Tbsp. butter or margarine
Cook apples adding enough water not to burn. Add rest of ingred except flour. Mix small amt of water with flour to make a paste, add and cook until thick. Cool and fill crepes. Top with whipping cream.

High Fiber Breakfast Cake-Traditional
1½ cup ww pastry flour                                      1½ cup rolled oats                               ½ tsp baking soda
½ cup butter                                                         ½ cup honey                                         1½ cup chopped dates
2T honey                                                               1 cup water                                           1 cup chopped nuts
1/8tsp cloves                                                        1 tsp cinnamon                                    ½ tsp ginger

Mix flour, oats, and baking soda. Cut in butter, and blend until crumbly. Stir in ½ cup honey. Spread half the mixture in a thin layer in bottom of greased 8x8 pan. In a pan bring to boil dates, honey, and water. Boil stirring constantly about 5 minutes. Remove from heat and add nuts and spices. Spread over oat mixture in pan, cover with remaining oat flour mixture. Bake 350 for 40 minutes. Serves 8
Variation;Chop 6 apples and mix ½ cup water and ¼ cup honey. Bring to boil stirring constantly about 5 minutes. Stir in nuts, 1 T cinnamon and ½ tsp ginger. Use in place of date mixture.

Baked Oatmeal Breakfast Treat
3 cups quick oats                                 1 cup brn sugar                    2 tsp baking powder
1 tsp cinnamon                                    1 tsp salt                                                1 cup milk
½ cup melted butter                            2 eggs beaten
Mix together and pour into a 9 inch square greased pan. Bake at 350 degrees F for 40-45 minutes. Serve warm with milk. Times the recipe by 1 1/2 for a 9 by 13 inch pan.

Yogurt Breakfast Cake
½ cup margarine or butter                                 1 ½ cup brown sugar
2 cups ww flour                                                    ¼ cup white flour
1 egg or 1 powdered egg reconstituted             1 c sour milk or yogurt
1 tsp baking soda                                                                ¼ tsp cloves
¼ tsp cinnamon                                                   ½ tsp salt
Pre heat oven to 350. cut brn sugar and flour into butter until it resembles crumbs. Set aside 1 cup of mixture. To remaining crumbs add rest of ingredients and beat thoroughly. Spoon into greased 9x15 pan. Sprinkle remaining crumbs on top. Bake for 30 minutes.

Egg Soufflé Breakfast Casserole
¼ c diced green pepper                                       2green onion
1 t butter                                                                4 slices ww bread
2 ½ oz thinly sliced ham                                    2 cups skim milk
6 eggs                                                                     ½ t salt
1 t dry mustard                                                    1 can mushrooms
¼ c Parmesan cheese                                          2 cooked potatoes, diced
Cook green pepper and onion in butter until tender. Cube bread and spread in bottom of 9x13pan Dice meat and spread over bread. Combine milk, eggs, salt and mustard in blender. Blend on high for 20 seconds. Pour over bread and meat. Top with mushrooms and potatoes, sprinkle with Parmesan cheese. Bake 350 degrees for 30-40 minutes 10 servings

Biscuits and Gravy With Sausage or Bacon - 15 servings
6 Cups Milk 1 lb. Sausage 2 lb. Bacon
2 tsp. Salt Pepper to taste 4-6 T Cornstarch
1/4 - 2 Cup Cold Water
Cut Bacon into 2@ strips and brown in the 12" Dutch oven When the Bacon is almost browned, add Sausage and brown. Mix 4 T Cornstarch with 1/4 cup of Cold Water - mix well. When Sausage is browned, add Cornstarch Mixture and stir. Add Milk and bring it to a slow boil until desired consistency. If needed, mix the remaining Cornstarch with Water and add to gravy to thicken. Salt and Pepper to taste. To serve, cut Biscuits in 2 lengthwise and pour Gravy on top.

ROSCOE'S ONE POT BREAKFAST
2 Lbs Breakfast Sausage                                   1/ 4 Cup chopped Parsley
1 Large or 2 medium Onions (chopped)         Salt & Pepper
12 med. potatoes (diced) or 4 lb. Package of Frozen Diced Potatoes
1 lb. grated cheese                                                               2 doz. Eggs
Brown Sausage in well oiled dutch oven. Drain most of the grease and then add Potatoes and Onions - blend together well. Mix 2 dozen Eggs in a mixing bowl. Pour Scrambled Eggs into oven and stir in slightly. Add Salt and Pepper to taste. Bake for an hour until Potatoes are done and Eggs are set. Add Parsley, if desired, and sprinkle Cheese on top for last 10 minutes of cooking time.
* This recipe also tastes good with Bacon in place of the Sausage. Just cut the Bacon into 1" pieces before cooking.

Classic Latkes
3 potatoes, peeled and shredded                      1 onion, peeled and grated
2 large eggs                                                           3 tablespoons all-purpose flour
1 teaspoon salt                                                     1/4 teaspoon baking powder
2 tablespoons vegetable oil                               1/2 cup light sour cream
Place potatoes in a colander and squeeze out as much liquid as possible. In a large bowl, combine potatoes, onion, eggs, flour, salt and baking powder; mix well. Heat oil in a skillet over medium heat. Add batter in heaping tablespoons and flatten each to make a pancake. Fry until golden brown, about 3 minutes. Turn and cook other side; drain on paper towel. Serve with sour cream. 4 servings.

Good For You Doughnuts Raised
1 cup milk                                             ½ cup butter
1 cup honey                                          1T yeast dissolved in ¼ cup warm water with touch of honey
3 eggs                                                     1 cup bran
4 ½ -5 ½ cups ww flour                      1 tsp mace
Scald milk, remove from heat, add butter and honey to dissolve. Let cool. Dissolve yeast. In a mixing bowl beat eggs, add the milk mixtue and beat in bran with 2 c flour and mace. Add yeast and more flour to soft dough. Knead well. Turn into greased bowl, let rise until double (2hrs.) Turn onto lightly floured board roll to 1/2 in thick cut out. Place on greased cookie sheet and let rise abt 1 hour.. Fry donuts in oil abt 370 degrees until lightly brown.

Good For You Doughnuts- Cake
2 eggs                                                     1cup honey
3T melted butter                                  1 cup bran
4-41/2 cup ww flour                            5tsp baking powder
1T cinnamon                                        ¼ tsp nutmeg
¾ tsp mace                                           ¾ cup milk
Put eggs in mixing bowl and beat until light. Add honey, blend in butter. Add dry ingredients alternately with milk. On a lightly floured board turn out dough and roll to abt ½ in thick.Cut into shape and fry in 370 degree oil. (Don’t go hotter than 375) Drain on paper towels. Makes 38-40 donuts.

CRÈME BRULEE FRENCH TOAST

Ingredients:

1/2 cup (1 stick) unsalted butter                                       1 cup packed brown sugar
2 tablespoons corn syrup                                                   1 (8 to 9) inch round loaf Challah bread
5 large eggs                                                                           1 1/2 cups half and half
1 teaspoon vanilla                                                               1/4 teaspoon salt

Directions:

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish.

Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.
Serve with fresh fruit

Economy Pancake Syrup
Combine in saucepan:
1 c. brown sugar, lightly packed 3 c. water 5 tsp. cornstarch
Cook until slightly thickened.
Add: 1 tsp. maple flavoring Store in refrigerator.

Syrup from Honey
Honey                    Water
Combine equal parts of honey and water. Mix together and bring to boil. Simmer 5 minutes. Can add cinnamon.

Honey Syrup
1 cup honey                                                          ½ cup butter or margarine
½ tsp cinnamon
Heat honey and butter in saucepan over low heat until melted. Add cinnamon. Stir well. Use while warm.

Fruit Syrup
½ cup water                                                          2 T cornstarch
1 12 oz frozen juice concentrate
Using a whisk stir cornstarch into water in saucepan. Add juice concentrate. Bring to boil and stir until thickened, 1-2 minutes.

Spicy apple syrup
1 Cup unsweetened apple juice        1 T cornstarch
1 tsp cinnamon                                    ½ tsp allspice
1-2 T honey
Whisk cornstarch and spices into cold juice. Bring to boil. Stir until thickened. 1-2 minutes.

Tutti Frutti Topping
1 cup canned apricots, drained and coarsely mashed or pureed
½ cup unsweetened crushed pineapple, undrained
Bring fruit to boil in small saucepan. Cook until desired thickness or just warm.

PANCAKE SYRUP
1 C Brown Sugar                                                 1/4 C Water
1/4 Teaspoon Cinnamon -- optional               2 Tbsp Butter or Margarine
Combine ingredients and simmer for 15 to 20 minutes. Cool to thicken.

Maple Syrup
1 ¾ cups white sugar                                           ¼ cup brown sugar
1 cup water

Bring to boil and cook 1 minute
ADD;
½ tsp vanilla ½ tsp maple flavoring

CANDIES

Canned Milk Fudge

2 c sugar 1/2 c cocoa 1 c canned milk

1/4 tsp salt ¼ c. margarine 1 t. vanilla

1 c. nuts, chopped

Mix together sugar, cocoa, milk and salt. Boil until firm ball forms in cold water. Remove from heat. Add margarine, beat a little. Add vanilla and nuts.. Stir well then spread on buttered pan to cool. Cut in squares when cool.

Condensed Milk Kisses

1 1/3 c (1 can) sweetened condensed milk 3 c. shredded coconut 1/2 tsp vanilla

1/8 tsp salt

Combine ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 15 minutes. For variety use 1/2 cup peanut butter and 1 cup nuts.

No Cook Fudge

1/2 c. butter 1/3 c. boiling water 4 1/2 c. powdered sugar

1/2 c. dry milk 1/2 c. cocoa Dash of salt

1/3 c. nuts

Bring water and butter to a boil. Take off heat. Add powdered sugar, dry milk, cocoa and salt. Press into a buttered pan, place nuts on top.

Vinegar Taffy

2 cups sugar 1/2 cup vinegar
2 tablespoons butter

Put butter into heavy skillet. When melted, add sugar and vinegar. Stir only until sugar is dissolved. Boil until when tried in cold water, drop of mixture will become brittle or form a hard ball. (Or cook to hard ball stage on a modern candy thermometer.) Turn onto buttered pan or plate to cool. As edges cool, fold toward center; as soon as it can be handled, pull until white and glossy. Stretch and cut.
Lion House Taffy

2 cups sugar                                                                    1 1/2 cups water
1 cup white corn syrup                                                 1 teaspoon salt
1/2 teaspoon glycerine                                                 1 teaspoon vanilla
2 tablespoons butter

Mix sugar, water, corn syrup, salt and glycerine in a heavy saucepan. Bring to a boil; cook to 258 degrees. Remove from heat; let stand for 2-3 minutes. Add vanilla and butter; stir vigorously until butter is melted. Pour into buttered cookie sheet; cool until easy to handle. Pull taffy until it turns white. Cut in pieces and wrap. Makes about 4 dozen pieces. (Note: glycerine can be purchased from a pharmacy and is an important ingredient in this recipe.)
English Toffee

2 sticks (1 cup) butter                                                   1 tablespoon white corn syrup
2 tablespoon water                                                        1 cup sugar
3/4 cup sliced or slivered almonds                             1 7-ounce bar of chocolate

Mix all ingredients except almonds and chocolate in electric frying pan. Cook on high heat. Stir all the time you cook, 8-10 minutes. Candy will get very thick and will turn golden brown in color. It will also follow spoon around the pan. Add almonds, stirring constantly. Pour on buttered cookie sheet. While hot, break chocolate bar on top of candy. When it's melted, spread over the surface of the toffee and sprinkle chopped nuts on top. If you want to coat the candy with chocolate on both sides, wait until the chocolate sets on one side. Then turn pan upside down on a clean surface, and frost bottom of the candy with chocolate and nuts as before. Break into serving pieces.
Peanut Butter Chews

1 cup peanut butter 1 cup corn syrup or honey
1 1/4 cup powdered sugar 2 cups instant (1 1/4 cups non-instant) dry milk

Mix all ingredients well. Press into a cake pan or pie plate, or roll into walnut-size balls. Makes about 25 pieces.
Perfect Caramels

2 cups light corn syrup                                  2 cups granulated sugar
3 cups heavy cream                                      1/2 of a 14-ounce can sweetened condensed milk
1 tablespoon vanilla                                     1 cup walnuts, coarsely broken

In a heavy saucepan cook together syrup and sugar until mixture boils and changes color slightly about 5 minutes. In meantime, combine heavy cream and sweetened condensed milk in double boiler and scald over boiling water; keep warm. Add warm cream to syrup, 1/4 cup at a time, stirring well. Allow 45 minutes for total addition.
Keep candy boiling over medium heat, stirring frequently. Cook to firm ball stage (at sea level, 242 degrees; at Utah's altitude, this will be around 232 to 234 degrees; see note below.) Remove from heat; stir in nuts and vanilla. Pour, without scraping pan, into buttered 8-or-9-inch square pan. Let stand overnight. Remove candy from pan; cut into 8 pieces each way. Wrap in waxed paper. Makes 3 1/2 pounds or 64 pieces.
Golden Caramels

Adjusted for an altitude of 5,000 feet

2 cups whipping cream                                 1/2 cup milk
1 1/4 cups light corn syrup                                     2 cups sugar
1/4 teaspoon salt                                                           1/2 cup evaporated milk
1 teaspoon vanilla

Butter an 8-inch square baking pan; set aside. In a 4-cup glass measure, combine cream and milk. In a heavy 4-quart saucepan, combine 1/3 of the cream-milk mixture, corn syrup, sugar and salt. Place over low heat and stir occasionally with a wooden spoon until mixture comes to a boil. Simmer for 30 minutes or until mixture turns a light tan color. Increase heat to medium and insert thermometer. Without stopping the boiling, slowly add the remaining cream mixture. Cook until the thermometer reaches 232 degrees. Add evaporated milk and cook to 232 degrees again, stirring constantly. Remove from heat and stir in vanilla. Without scraping, pour into prepared pan. Allow to stand at room temperature overnight. Cut into squares and wrap or dip in chocolate. Nuts can be added with vanilla, if desired.

Peanut Butter Balls (Candy)
Peanut Butter
Powdered Sugar
Mix together equal parts peanut butter and powdered sugar. Knead lightly to blend. Add more of either ingredient as needed to make consistency of Play Dough. Roll into log and slice 1/4" thick or roll 1/2 to 1 tsp. of dough into ball or shape into square. Place balls on wax paper and refrigerate for at least 2 hours to chill so they hold their shape better. Serve as candy or dip in chocolate.

Whole Wheat Candy
1 c. butter 1 ½ c. whole wheat flour
nuts, coconut, sesame seeds 1 c. honey
1 c. peanut butter
Melt butter, honey, and peanut butter. Add flour. Cook and stir a few minutes. If you don’t like raw wheat, add nuts, coconut, or sesame seeds.

Old Fashioned Hardtack Candy
2 C. sugar 3/4 C. corn syrup 1 C. water
Mix and cook to 270 degrees F. or hard brittle stage with threads as it falls in cool water. Remove from the heat and add food coloring as desired and 1/2 tsp. flavoring (cinnamon, peppermint, etc.). Pour into a buttered dish and cool. Break into pieces and roll in powdered sugar.

Fruit Honey Candy

1/4 c. dried prunes 1/4 c. dried apricots 1/4 c. dried figs

1/2 c. chopped nuts (or coconut)

1/2 c. dates 1/2 c. raisins 1/3 c. honey

Let clean dried prunes and apricots stand in boiling water for 5 minutes. Run all the fruit through a food chopper. Add honey. With buttered hands, shape into balls. Roll in chopped nuts or coconut. Nuts may be added or other dried fruits, like peaches or pears substituted.

DESSERTS – MISC

Bread Pudding (Pioneer Recipe)
1 egg                                       1/2 C. soft bread crumbs                 1 1/4 C. milk
1 T. honey                             1 T. sugar                                              1/4 tsp. each, cinnamon and nutmeg
dash of salt
   Sauce:
3 C. water                              1 C. sugar                                              1/4 C. flour
1/4 C. water                          1T. butter                                              cinnamon, vanilla, salt
Beat egg. Combine with other ingredients. Put in a pudding dish or custard cups. Set in a larger pan of hot water. Bake slowly at 300 degrees F. for 25 minutes. Serve with sauce.
To make the sauce, melt the sugar in a pan. Add 3 C. water and dissolve by heating to boiling. Thicken it with a flour paste made from 1/4 C. flour and 1/4 C. water. Add 1 T. butter and Cinnamon, vanilla, and salt to taste. Pour over pudding.

Bread Pudding

4 3/4 cups milk                                                                        1/2 pound butter
1 2/3 cups sugar                                                                       1 teaspoon salt
1 teaspoon cinnamon                                                             1/2 teaspoon nutmeg
1 1/2 cups milk                                                                          6 eggs
2 teaspoons vanilla                                                                 3 quarts bread, cut into 1-inch cubes
1/3 cup raisins                                                                          Vanilla sauce (see recipe below)

Place the 4 3/4 cups milk, butter, sugar and spices on stove and heat to 200 degrees. Immediately remove from heat. (Do not overheat! Do not boil!)
Let cool for 5 minutes. In another bowl combine the 1 1/2 cups milk, eggs and vanilla. Hand whip for 30 seconds.
Combine the two mixtures and mix with a hand whip for another 30 seconds. Place 3 quarts of bread, loosely packed, in a 3-quart casserole dish or pan. Evenly pour the milk mixture over the bread.
Sprinkle raisins over the bread-and-milk mixture. Use a spatula to make sure bread is completely soaked. Cover with foil and bake at 350 degrees for 1 hour, or until it reaches a consistency of Jell-O.
Just before serving, evenly pour 1/3 cup of vanilla sauce over each serving. Serve soon after cooking; it doesn't have a long shelf life.
Vanilla Sauce:
1 1/4 cups cornstarch 1 1/4 cups sugar
1 quart boiling water 1/4 cup vanilla
1 quart half & half cream
Mix cornstarch and sugar together into a sauce pan. Add boiling water and stir until smooth. Place over heat, stirring constantly, until thick. Remove from heat and let cool. When cool, add vanilla and half & half.

Grand Sierra Resorts Bread Pudding
    3 1/2 cups bread cut into cubes                                        1 cup raisins, blueberries or other fresh fruit of choice
    5 fresh eggs                                                                           1 cup granulated sugar
    2 1/2 cups half-and-half                                                    1 cup heavy cream
    2 teaspoons real vanilla                                                                     1 teaspoon cinnamon
    1 teaspoon nutmeg
Heat oven to 300 degrees. Grease a 9-by-13-inch cake pan. Combine the bread and the fruit and place in prepared pan. In a separate bowl, combine eggs, sugar, half-and-half, cream, vanilla, cinnamon and nutmeg. Cover with aluminum foil and bake for 45 to 55 minutes, or until a knife inserted in the center comes out clean. Remove from oven and cool slightly.

Honey Carrot Pudding
3/4 cup butter or margarine                         3/4 cup honey
1 cup bread crumbs                                      2 eggs, well-beaten
1 cup grated carrots                                      1 cup diced dates
1 cup raisins                                                    1 cup chopped apples
1 cup chopped nuts                                       1 cup whole wheat or white flour
1 teaspoon soda                                            1/4 teaspoon salt
1 1/2 teaspoons cinnamon                          1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
Old-fashioned Nutmeg Sauce:
1/2 cup granulated sugar                             2 tablespoons cornstarch
1/4 teaspoon salt                                           2 cups boiling water
1/4 cup margarine                                         1/2 teaspoon nutmeg
Pinch of ground cloves
For pudding: Cream butter and honey. Beat in eggs. Add carrots, raisins, dates and apples and set mixture aside. In another bowl, combine dry ingredients and spices. Stir into mixture. Add bread crumbs and nuts and mix in with hands. Spoon mixture into two well-greased 46-ounce juice cans (3/4 full).
Cover cans with aluminum foil and secure with strings. Place cans on a rack in large kettle (on top of stove) half full of water. Bring to boil. Reduce heat and simmer - steaming pudding for 2 hours. Serve with hard sauce or Old-fashioned Nutmeg Sauce.
For Old-fashioned Nutmeg Sauce:
Combine first 3 ingredients. Slowly add boiling water. Simmer and stir until thick and clear. Stir in margarine and spices.
Blueberry Summer Pudding

3 1/2 cups fresh blueberries 3/4 cup sugar
2 teaspoons orange juice 3 tablespoons butter, softened
6 to 9 slices firm white sandwich bread, crusts removed
Whipped cream or vanilla ice cream, if desired

Line a loaf pan (about 8 1/4-by-4 1/2-by-2 1/2-inch) with plastic wrap. In a medium-size saucepan, combine blueberries, sugar and orange juice. Over medium heat, bring to a boil; cook until berries release their juices, about 5 minutes; cool.
Meanwhile, spread butter on one side of each bread slice. Line the bottom of the pan with some of the bread slices, butter side down, trimming to fit. Spoon half of the fruit over the bread. Repeat layers of bread and fruit one more time; finish with a layer of bread. Cover with plastic wrap; refrigerate 8 to 24 hours, until bread has absorbed blueberry juice.
Remove plastic wrap on top. To prevent sticking, run a thin knife between the plastic wrap and the pan. Place a large serving plate on top of the pudding; invert; remove plastic wrap from the pudding.
To serve, use a serrated knife to cut in thick slices. Serve with whipped cream or vanilla ice cream if desired. Makes 6 servings.
Christmas Pudding
   1 cup carrots, grated                                     1 cup apples, grated
1 cup raisins, ground                                     1 package diced dates
1 cup stale bread crumbs                             1/2 cup glazed mixed fruit, ground
1/2 cup margarine                                         1 1/4 cups flour
1 teaspoon soda                                            1/2 teaspoon salt
1/2 teaspoon cloves                                      1/2 teaspoon nutmeg
1 teaspoon cinnamon                                   1/2 cup pecans, chopped

Stir all ingredients together until well mixed. Make sure every child in the family takes at least one stir. Scoop mixture into a buttered, wide-mouth quart canning jar until 3/4 full. Set into a large kettle with boiling water about 1/3 way up the container. Bring water to a boil again, and then turn to medium heat. Steam 3 hours. Serve warm and top with ice cream or whipped cream.

Elegant Creamy Cheesecake

9-inch graham cracker crust 16 ounces (2 cups) cream cheese 1/2 cup sugar

2 eggs 1 tsp. vanilla 1 1/2 cups sour cream

1/4 cup sugar 1 teaspoon vanilla

With a blender or mixer beat together the cream cheese, 1/2 cup sugar, eggs, and 1 teaspoon vanilla until well blended and creamy. Pour into graham cracker crust and bake at 350 degrees F. for 30 minutes. While this bakes, stir the sour cream, 1/4 cup sugar, and 1 teaspoon vanilla together. Spread over the hot cheesecake and return to oven for 5 minutes more. Serve plain or with favorite fruit topping.

Serves 8 to 10.

Pudding Fudge
1 c. sugar 1 pkg. Chocolate pudding
½ c. canned milk 2 Tbs. Butter
Mix all together except butter. Cook until soft ball stage. Mix in butter. Add nuts if desired. Pour into a buttered dish. Cool and cut into squares.

Homemade Ice Cream

4 eggs 2 ½ c. sugar 6 c. Morning Moo Milk

4 c. Evaporated Milk 2 T. vanilla ½ t. salt

Beat eggs and sugar until creamy. Slowly beat in milks, salt, vanilla. Pour into canister and freeze as usual.

Fast Condensed Milk Icing

1 can condensed milk 2 c sugar 1 stick margarine

2 tsp cornstarch

Dissolve cornstarch in 2 t. water. Mix all ingredients cook over med. Heat until soft ball stage. Let cool and put on cooled cake. Covers 1 round cake. If making an oblong cake, double recipe.

Condensed Milk Pound Cake

3 c cake flour, sifted 2 c sugar 3 sticks margarine

6 eggs 1 can condensed milk 3 tsp vanilla

Cream margarine and sugar; add eggs, one at a time, beating well after each. Add flour and milk alternately, ending with flour. Add vanilla. Bake at 325 degrees for 1 1/2 hours.

Fresh Fruit Pizza
Sugar Cookie Crust:
2 cups flour                                                           2 cubes margarine
1/2 cup sugar
Cream Cheese Filling:
1 8-ounce package cream cheese              1/3 cup powdered sugar
1/2 teaspoon vanilla
Fresh Fruit Topping:
Kiwi slices                                                              Pineapple rings
Thinly sliced watermelon                             Banana slices dipped in lemon juice
Strawberry slices                                                  Fresh peach slices
Mandarin orange sections                           Other fruits in season
Orange glaze:
1/4 cup lemon juice                                            1 cup sugar
3 tablespoons cornstarch                             1 small can orange juice concentrate
2 cans water
Prepare sugar cookie crust by creaming flour, margarine and sugar together. Press dough into greased pizza pan and bake at 350 degrees for 10-15 minutes until lightly browned. Remove from oven and cool. Make cream cheese filling by whipping cream cheese, powdered sugar and vanilla together. Whip until smooth and fluffy. Spread on cooled crust. Arrange well-drained fresh fruit toppings in layers on crust. Use fruits that contrast to make a beautiful "pizza." Make orange glaze by combining sugar and cornstarch in saucepan. Add juice and water. Cook and stir constantly over medium heat until mixture is slightly thickened, clear and bubbly. Cool until warm and thick, stirring to keep smooth and without lumps. Pour over arranged fruit. Chill pizza several hours or overnight before serving.
Blueberry Buckle

1 1/4 cups sugar                                                   1/2 cup butter or margarine
3 eggs                                                                     3/4 cup milk
2 1/4 cups flour                                                    3 teaspoons baking powder
1/2 teaspoon salt                                                 1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 package (16 ounces) frozen blueberries or 1 1/2 pints fresh blueberries
1 1/2 tablespoons lemon juice                          3/4 cup brown sugar
3/4 cup flour                                                        1/2 teaspoon cinnamon
1/3 cup butter or margarine, softened

Preheat oven to 375 degrees. Mix sugar, butter, eggs and milk until well-blended. Add flour, baking powder, salt, nutmeg and cloves. Spread into greased 9-by-13-inch pan. Top with blueberries. In separate bowl, combine remaining ingredients until crumbly. Sprinkle mixture over blueberries. Bake 45-50 minutes or until top springs back when lightly touched. Cut into squares.
Baked Apples in Caramel-Cream Sauce

6 large apples, peeled and cut into fourths
2 tablespoons margarine 1/2 cup pecans, coarsely chopped
1/4 cup brown sugar 1/2 cup heavy cream

Preheat oven to 400 degrees F. Put apples, round sides up, in a shallow ungreased, 8-inch square baking pan. Sprinkle with brown sugar and dot with margarine.
Bake 35-40 minutes, until apples are tender. Pour cream over apples. Stir to mix cream and syrup with a fork. Top with pecans. Serve warm.
Berries with Baked Meringue

1 16-ounce bag frozen mixed berries
Grated zest of 1/2 orange (orange part of the orange peel)
2 teaspoons granulated sugar

Topping:
2 large egg whites 1/8 teaspoon cream of tartar
3 tablespoons granulated sugar
Preheat oven to 350 degrees. Place the berries in a saucepan on low heat. Stir in orange zest and sugar and cover. Cook, stirring occasionally, until berries are hot throughout. Drain excessive liquid and reserve for later use.
Meanwhile, beat egg whites with an electric beater on medium speed in a clean, grease-free, glass or metal bowl. When they're foamy, stop and add cream of tartar. Continue to beat. When soft peaks form, continue beating while sprinkling in sugar in a slow stream. Continue to beat until peaks are stiff and glossy.
Working quickly, divide the hot fruit among four oven-proof bowls or tea cups. (A slotted spoon is helpful here.) Spoon a puff of the meringue over each bowl, and place them all in the oven on the middle rack. Bake 10-12 minutes, until the meringue is light brown and puffy, and the fruit underneath is hot and juicy. Serve each bowl with a saucer or plate underneath, (and warn guests that the bowls are hot!)
Apple Brown Betty

4 cups coarse fresh bread crumbs              1/2 cup (1 stick) butter, melted
4 sweet apples, such as Fuji or Golden Delicious, cored and thinly sliced
1/3 cup brown sugar                                     1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger
1 teaspoon ground cinnamon                     3 tablespoons dry sherry, optional
Whipped cream for serving, optional

Heat oven to 375 degrees F. Lightly butter a 2-quart casserole or baking dish. Stir together bread crumbs and butter; set aside.
Combine apples, brown sugar, lemon juice, ginger and cinnamon, mixing until well-blended. To assemble, spread 1 cup of the buttered bread crumbs in bottom of casserole; top with one-third of apple mixture. Sprinkle 1 tablespoon sherry over apple, if using. Spread another cup of bread crumbs and top with half of remaining apples and another tablespoon of sherry. Make a third layer of bread crumbs and top with remaining apples and sherry. Spread remaining bread crumbs on top of apples.
Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer. Cool until warm and serve with whipped cream, if using. Makes 6 servings.
Apple Crepe Cake

1/2 cup butter or margarine                                               8 large apples, peeled and sliced
1 cup brown sugar, packed                                                            1/2 teaspoon cinnamon
1/4 teaspoon nutmeg                                                          Juice of 1 lemon
16 8-inch crepes                                                                   1 cup sliced almonds, toasted
Hot Caramel Sauce
1 1/4 cups sugar                                                                   1/2 cup water
1 cup heavy cream                                                       1/2 teaspoon vanilla

Melt butter in large, heavy skillet. Add apples and toss carefully to coat with butter. Add sugar and saute apples until just tender, keeping their shape as much as possible. Add cinnamon, nutmeg and lemon juice. Pour off any excess liquid. Reserve about 8 slices for garnish.
On a heat-proof serving platter, place a single crepe, brown side up. Spread about 2 tablespoons of apple mixture over crepe. Sprinkle a few almonds over apples. Repeat until all crepes are used. Top with reserved apple slices. Cover with aluminum foil and heat in a low oven (225-250 F.) until warm. Serve with Hot Caramel Sauce.
For sauce: Combine sugar and water in heavy skillet and cook, stirring occasionally, over low heat until sugar melts. Raise heat and cook until sugar caramelizes and turns a deep mahogany brown. Stand back (in case mixture splatters) and slowly pour in cream. Stir over low heat until smooth, then mix in vanilla. Makes about 2 cups.

DESSERTS - CAKES

AUNT BEA’S MOIST CARROT CAKE

1 ½ cups oil 2 cups sugar 2 cups flour

4 eggs 2 tsps soda 2 tsp cinnamon

½ tsp salt 2 cans carrots mashed up (Drained)

1 cup walnuts optional

Mix all ingredients together and bake at 350 for 40 to 45 minutes

Frosting

1 cup butter 1 box powdered sugar 1 8ox cream cheese

1 tsp vanilla

Mix together frost COMPLETELY cooled cake

Apple Chip Cake

Bake at 350 50-60 min.Grease & flour 9x13 cake pan

Cake:

In large bowl mix dry ingredients:

3 cups flour 2 cps Sugar

2 tsp. Cinnamon 1 tsp. Soda

Add to dry mix:

4 cps grated apples (4 small granny smith)

2 eggs 2 tsp. Vanilla

Mix and then add 2/3 cp oil. Put in greased pan and top it with:

Topping:

Mix with pastry blender:

½ cup butter ½ cup flour

1 cup brown sugar 1 cup pecans – chopped

Sprinkle on cake and bake at 350 for 50-60 min.Can be served warm with whipping cream or ice cream

Harvest Cake

2 3/4 C. Dried Apples (soak in warm water for about an hour)

3 C. Flour (can use white or whole wheat or combination)

2 C. Sugar 1 C. Oil

1 C. Chopped Nuts (optional) 2 tsp. Soda

2 tsp. Vanilla 2 Eggs

Mix apples and sugar. Let set for an hour. Sift together soda and flour. Beat eggs, oil, and vanilla together. Add apples and oil mixture to flour.

Mix and bake in greased & floured tube pan for 1 hour in 350 degrees oven.

Cherry Crumb Cake
1 ½ cups self-rising flour                    2 cups quick oats
1 ½ cups brown sugar                         ¾ cup
1 (21-oz.) can pie filling
   Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping. Pat into a 9 x 13 x 2-inch casserole dish that has been sprayed with a non-fat cooking spray. Pour can of pie filling on top of crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling. Bake 45 minutes to 1 hour in a slow oven (300 degrees F.) Serve warm with vanilla non-fat frozen yogurt or Dream Whip. Sprinkle Grape-Nuts cereal on top if desired.

Chocolate Snack Cake

1 2/3 cups all purpose flour 1 cup packed brown sugar

1/4 cup unsweetened cocoa 1 teaspoon baking soda

1/2 teaspoon salt 1 cup water

1/3 cup oil 1 teaspoon vinegar

1/2 teaspoon vanilla

Mix dry ingredients. Stir in liquid ingredients completely. Pour into an ungreased 8-inch square pan. Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Dust with powdered sugar just before serving.

Applesauce Cake: Omit cocoa and vanilla. Stir 1 1/2 teaspoons ground allspice into the flour mixture. Reduce water to 1/2 cup and stir in 1/2 cup applesauce.

Chocolate Chip: Omit cocoa and vanilla. Stir in 1/3 cup chopped nuts into flour mixture. Sprinkle 1/3 cup mini chocolate chips over the batter in pan.

Double Chocolate: Sprinkle 1/2 cup semi-sweet chocolate chips over the batter in pan.

Maple Nut: Omit cocoa and vanilla. Stir 1/2 cup chopped pecans into the flour mixture and 1/2 teaspoon maple extract in with the water.

Pound Cake

2 sticks butter(no marg) 1/2 c. shortening 3 c sugar

6 eggs 3 c sifted flour 1/2 tsp baking powder

1/4 tsp salt 1 c. evaporated milk 2 tsp vanilla

Cream together butter and shortening; gradually add sugar and continue to cream until light and fluffy. Add eggs, one at a time, and continue to beat well after each. Sift together flour, baking powder, and salt; add to creamed mixture alternately with milk, ending with flour. Add vanilla and lemon flavoring, if used, and beat just to blend. Pour into large greased and floured tube pan. Bake in 350°F oven for 1 hour and 15 minutes or until cake tests done. Let stand in pan 5-10 minutes. Turn out on rack to cool.

Lemon Jell-O Cake #2
1 - Yellow Cake Mix 1 -small pkg. lemon jello (dry)
Mix above together.
Add:
3/4 cup oil 4 eggs 1 1/3 c water.
Bake in 9 x 13 pan - 350 degrees - 45 minutes. Glaze: Grate 2 lemons - juice of 2 lemons and 2 c. powdered sugar.
When cake is done, poke holes in it, with wooden spoon or fork, and pour glaze over. Cool

Quick Fluffy Chocolate Frosting
1 envelope Dream Whip ½ c. cold skim milk
½ tsp. Vanilla 1 (2-oz.) pkg. JELL-O sugar-free chocolate pudding mix
Blend together skim milk, vanilla, and Dream Whip mix. Beat until stiff. Add pudding mix and continue to beat until light and fluffy. Add more skim milk if too thick. Use as a frosting on low-

Crazy Chocolate Cake

1 egg 2 c. sugar 1 c. shortening

1 c. baking cocoa powder 3 c. wheat flour, sifted 2x ¼ c. non-instant dry milk

2 t. baking powder 2 t. baking soda 2 t. vanilla

2 c. boiling water

Mix all at once and beat for 3 minutes. Place in greased 9 x 13 pan. Bake at 350º for 35-45 minutes or until done.

Whole Wheat Carrot Cake (Dried Foods)

1 C. cooking oil 1 C. granulated sugar 1 C. packed brown sugar

1 tsp. vanilla 4 eggs (2/3c egg pdr&2/3c water) 2 C. whole wheat flour

1/3 C. dry milk 1 tsp. each: baking soda 1 t. baking powder

1 t. salt 2 tsp. ground cinnamon 1 C. chopped nuts

1 C. DH Carrot or 3 C. finely shredded carrots

Reconstitute eggs with warm water and whip with wire whip. Re-hydrate carrots in 3 C. warm water, let set for about 20 minutes, and drain.(should be about 3 C.) In a large mixer bowl, combine oil, granulated sugar and brown sugar on low speed of electric mixer till mixed. Add vanilla; beat in eggs. In another bowl, stir together flour, milk powder, baking soda, baking powder, salt and cinnamon. Add to egg mixture till well blended. Stir in carrots and nuts. Pour batter into a greased and floured bundt pan. Bake in 350º oven for 50-60 minutes or till cake tests done. Cool in pan, and invert on serving plate. Sprinkle sifted powdered sugar on top.

Blender Wheat Spice Cake

2 ¼ c. whole-wheat grain 2 T. vinegar 2 c. water

¾ c. cooking oil 2 c. sugar 2 t. baking soda

1 t. cinnamon ¼ t. nutmeg ¼ t. cloves

½ t. salt

Place water, vinegar and wheat into blender and blend on high 2-3 minutes. Stir. Blend again 2-3 minutes until the grain is blended into a flour batter. Add oil and stir in with spoon. Then blend again for 1 minute. (batter should be near 6 c. mark on blender). Set aside. Pour batter into a large mixing bowl. Stir in sugar. Sprinkle soda, spices and salt over batter and stir until well blended. Bake at 350º for 40-45 minutes.

Light Angel Food Cake

¾ c. whole wheat flour ¼ c. corn starch 1 ¼ c. powdered sugar

12 large egg whites ½ t. salt 1 ½ t. cream of tartar

1 c. powdered sugar 1 t. vanilla

Mix dry ingredients (reserving 1 c. sugar) together in bowl. Put egg whites in another bowl with salt and cream of tarter. Whip on high speed until whites will stand in peaks. Switch to low speed. Gradually add 1 c. powdered sugar and flavoring. Stop the mixer and sprinkle in 1/3 of the flour mixture. Lightly blend again using the momentary switch. Do not thoroughly blend. Add the remaining flour mixture and blend only until mixed. Pour into angel food cake pan and bake 30-35 minutes at 375º. Invert pan to cool.

Chocolate Zucchini Cake
   1/2 cup butter or margarine                          1/2 cup oil
1 3/4 cups sugar                                             2 eggs
1/2 cup sour cream                                       1 teaspoon vanilla
2 1/2 cups flour                                              1/2 cup cocoa
1/2 teaspoon baking powder                       1 teaspoon baking soda
1/2 teaspoon cinnamon                                               1/2 teaspoon ground cloves
1 teaspoon salt                                               2 cups grated zucchini, loosely packed
1/4 cup semisweet chocolate chips
Chocolate Cream Frosting:
3 ounces semisweet chocolate
1/2 cup cream
1 teaspoon vanilla
Butter and flour 9 inch x 13 inch pan. Cream butter, oil and sugar. Add eggs one at a time. Add sour cream and vanilla. Add dry ingredients (flour last). Add zucchini. Mix well. Pour into pan. Sprinkle chocolate chips over surface. Bake at 325 degrees for 45 minutes. Sprinkle with powdered sugar when cool or frost with chocolate cream frosting.
Chocolate Cream Frosting: Melt chocolate, add cream and vanilla. Beat until stiff enough to spread. Do not overbeat
Berry-Topped Blintz Bake

For the blintz:
4 ounces soft cream cheese                                         8-ounce small-curd cottage cheese
3 eggs plus 1 egg yolk                                                   1/4 cup plus 1 tablespoon sugar
1/2 cup plus 1 tablespoon flour                                  3/4 teaspoon vanilla
3/4 cup dairy sour cream or sour half-and-half      1/4 cup milk
1/4 cup (1/2 stick) butter, melted                               1 teaspoon grated lemon peel
1 teaspoon baking powder

For the topping:
1 cup fresh or frozen mixed berries, thawed 3/4 cup blackberry or blueberry syrup
Preheat oven to 350 degrees F. Butter an 8-inch square dish with 2-inch-high sides (2-quart size pan). For blintz, place cream cheese, cottage cheese, egg yolk, 1 tablespoon of the sugar, 1 tablespoon of the flour and the vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down sides of container once. Transfer cheese mixture to bowl; set aside. Do not wash blender. Place the 3 eggs, the sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 cup flour, 1/4 cup sugar and the 1 teaspoon baking powder. Blend on high speed until smooth.
Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes.
For topping, combine berries and syrup in small saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz on wire rack for 5 minutes. To serve, cut into squares; top with berries. Makes 6 to 8 servings.
18-Karat Cake

2 cups all-purpose flour                                2 teaspoons baking soda
2 teaspoons cinnamon                                 1/2 teaspoon salt
3 eggs                                                               3/4 cup vegetable oil
3/4 cup buttermilk                                         2 cups sugar
2 teaspoons vanilla                                       1 (8-ounce) can crushed pineapple, drained
2 cups grated carrots                                     3 1/2 ounces shredded coconut
1 cup chopped walnuts

Preheat oven to 350. Generously grease a 9-by-13-inch baking dish or two 9-inch cake pans; set aside.
Sift together flour, baking soda, cinnamon and salt; set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and walnuts. Stir well. Pour into prepared baking dish or pans. Bake 50-55 minutes, or until wooden pick comes out clean.
Buttermilk Glaze
1 cup sugar                                                     1/2 teaspoon baking soda
1/2 cup buttermilk                                         1/4 pound butter or margarine
1 tablespoon corn syrup                               1 teaspoon vanilla
In small saucepan, combine sugar, baking soda, buttermilk, butter or margarine and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionallly. Remove from heat and stir in vanilla.
Remove cake from oven and slowly pour glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired. Cool completely. Meanwhile, prepare frosting (below).
Cream Cheese Frosting
1/4 pound butter or margarine at room temperature
1 (8-ounce) package cream cheese at room temperature
1 teaspoon vanilla                                                         2 cups confectioners' sugar
1 teaspoon orange juice                                               1 teaspoon grated orange rind
Beat together butter or margarine and cream cheese until fluffy. Add vanilla, confectioners' sugar, orange juice and orange peel. Mix until smooth. Spread on cake. Refrigerate until frosting is set. May be refrigerated. Yield: 20 to 24 servings.
Apricot-Lemon Bundt Cake

For the cake:
1 pkg. yellow cake mix                                 4 eggs
1 teaspoon lemon extract                            1 3-ounce box lemon Jell-O
3/4 cup apricot puree                                    3/4 cup vegetable oil

Glaze:
1/4 cup lemon juice 3/4 cup powdered sugar
Heat oven to 325 degrees.
Combine cake ingredients in an electric mixer and blend well. Pour into a greased bundt pan. Bake about 50 minutes or until done. Remove cake from pan. Mix glaze ingredients together. While cake is still warm, make holes with a fork and pour glaze over the cake.

Fresh Peach Cake

Cake:
1 1/2 cups sugar                             2 eggs
3/4 cup oil                                       1 1/2 cup mashed fresh peaches (about 3 medium), unpeeled
2 cups flour, sifted                         1 teaspoon soda
1 teaspoon cinnamon                   1/2 teaspoon salt

Frosting:
1 cup sugar                                     1 teaspoon flour
1 stick butter (not margarine)      2 egg yolks
2/3 cup evaporated milk              1 teaspoon vanilla
1/2 cup chopped pecans, optional
For cake: Mix sugar, eggs and oil until blended. Add peaches. Sift dry ingredients together. Add to peach mixture. Pour into greased and floured 9x12-inch pan. Bake at 350 degrees F. for 40 minutes. (For glass pans, bake at 325 degrees F. for 30 minutes.) Cool. Frost.
For frosting: Place sugar, flour and butter in saucepan. Beat yolks and milk together; add to pan. Bring to a boil, stirring constantly. Cool until thick - about 10 minutes. Add vanilla and nuts. Cool completely and spread on cake.
Chocolate Beet Cake
1 can (16 oz.) beets, pureed with liquid, about 2 cups
4 eggs                                                                                         1 1/2 cups vegetable oil
2 cups sugar                                                                              2 1/2 cups flour
2 teaspoons baking powder                                                   2 teaspoons salt
4 tablespoons cocoa                                                               1 1/2 teaspoons vanilla
Chocolate or German chocolate frosting
Puree beets with liquid; set aside.   Cream sugar, oil and eggs together. Fold in dry ingredients then vanilla. Fold in beet mixture. Pour in lightly greased 9-by-13-inch pan; bake at 375 degrees for 35-40 minutes. Cool and frost with icing of choice.-
Chocolate Beet Cake

Beets make this cake moist and sweet — they are the secret ingredient that will never be guessed. Frost and fill the cake with either your favorite cream cheese frosting or chocolate frosting.

4 (1-ounce) squares unsweetened chocolate, cut in small pieces
4 eggs                                                                                           2 cups brown sugar (almost 1 pound)
1/2 cup canola oil                                                                    1 teaspoon vanilla extract
2 cups unbleached all-purpose flour                                    1 1/2 teaspoons baking powder
1 teaspoon baking soda                                                               1/2 teaspoon salt
1 pound red beets, trimmed, peeled and grated (about 3 cups)
Preheat oven to 350 degrees. Brush two 9-inch round pans with melted butter and dust lightly with flour, or spray generously with cooking spray. Line the bottoms with circles of parchment or waxed paper. Melt the chocolate in the top of a double boiler, over gently boiling water; upper pan should not touch water. Keep warm. Whip the eggs and brown sugar with an electric mixer for about 5 minutes, until the mixture is noticeably thicker. Add the oil, whipping until it is incorporated. Add the vanilla and melted chocolate and scrape the sides and bottom of the bowl.
Sift together the flour, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed until well-mixed, stopping to scrape the bowl. Add the beets and mix well. Pour into the prepared pans. Bake until the center of the cakes spring back when touched with a finger, 40 to 50 minutes. Cool completely.
To fill and frost: With a serrated knife, trim the dome from both cakes so they are flat. Trim the sides of the cake if they seem dry. If you wish, grind the cake trimmings in a food processor and reserve them for the sides of the cake.
Put one of the cake layers on a cardboard circle or a flat serving plate. Spread on about 3/4 cup of frosting. Gently flatten the second cake layer on top. Frost the sides and top of the cake with about 1 cup of frosting. If desired, press some of the reserved cake crumbs onto the sides of the cake. Serves 12 to 20.

Cranberry Orange Bundt Cake

3 1/3 cups cake flour (or 3 cups all-purpose flour)
1 1/2 teaspoons baking soda                                      2/3 cup margarine, room temperature
1 1/4 cups sugar                                                             3 eggs or 6 egg whites, room temperature
1 1/2 teaspoons grated orange peel                           1 1/2 cups buttermilk
1 1/2 cups finely chopped fresh or frozen cranberries

Preheat oven to 350 F. Grease and flour a 10-inch bundt pan.
Sift together flour and soda; set aside. In a separate large bowl, using an electric mixer, beat margarine and sugar until creamy. Add eggs or egg whites and orange peel; beat mixture until light and fluffy.
Sprinkle half the dry mixture over the margarine mixture and beat until blended. Beat in half the buttermilk. Repeat process with the remaining portions; beat just until blended. Gently stir in cranberries.
Pour batter into the prepared pan. Bake 1 hour or until cake tests done when a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan. Remove from pan and complete cooling on a rack. Makes 24 servings.

Dried Apple Pudding Cake

2 cups water                                                                   1 1/2 cups dried apples, diced
2 cups sugar                                                                    1/2 cup shortening
2 eggs                                                                                               1 cup nuts, chopped
1 teaspoon vanilla                                                         2 cups flour
2 teaspoons soda in 1/4 cup hot water      1 teaspoon salt
1 teaspoon nutmeg                                                       1 teaspoon cinnamon

1 cup raisins, optional Simmer apples in water until tender; set aside. In mixing bowl, cream sugar, shortening and eggs. Add apples, nuts and vanilla. Mix in dry ingredients. Pour into a 9-by-13-inch pan; bake at 350 degrees for 35-40 minutes. Serve hot topped with ice cream, whipped cream or lemon sauce. Makes 16 servings.

Cream Cheese Pound Cake

Active time 30 minutes; start to finish 3 hours, including cooling time

1 1/2 cups all-purpose flour                                                       1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder                                            1/2 teaspoon salt
3 large eggs                                                                                 1/2 cup nonfat buttermilk
1/3 cup canola oil                                                                      2 tablespoons light corn syrup
1 tablespoon vanilla extract                                                  6 large egg whites
2 cups sugar, divided                                                              1/2 cup (1 stick) unsalted butter, softened
8 ounces Neufchatel cheese
Preheat oven to 325 F. Coat a 12-cup Bundt pan with cooking spray and dust with flour. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Easy Apple Cake

2 cups diced tart apples (peeling unnecessary)                      1 cup sugar
1 egg                                                                                 1 cup sifted flour
1 1/2 teaspoons cinnamon                                                          1 teaspoon baking soda
1 cup chopped pecans

Sauce:
1/2 cup brown sugar                                                                     1/2 cup white sugar
2 heaping tablespoons flour                                                        3/4 cup water or cider
1/4 cup butter                                                                                 1 teaspoon vanilla
Mix sugar and diced apples; let stand until sugar dissolves. Add egg; beat. Sift dry ingredients and stir into apple mixture. Heat oven to 375 degrees (350 or a bit less for oven-glass pan). Bake in a greased 8-inch square pan 35-40 minutes.
Meanwhile, make the sauce. Combine both sugars with flour and stir well in a saucepan. Stir in water; cook and stir over medium heat until thick. Stir in butter, cut into bits. Stir in vanilla. Beat until butter melts.
When cake is baked, pour sauce over it while still hot. Cool a bit before cutting. For a no-fat dessert, bake apple mixture in a pie plate, skip the sauce and top warm wedges with frozen vanilla yogurt.

Fudge Cake

1 1/4 cups flour                                                              3/4 cup sugar
1/4 teaspoon salt                                                           2 tablespoons cocoa
2 teaspoons baking powder                                         1/2 cup nuts, chopped
3/4 cup milk                                                                   3 tablespoons melted shortening

Fudge Sauce:
1/2 cup sugar                                                                  1/2 cup brown sugar
1/3 cup cocoa                                                                                1 teaspoon vanilla
1 cup boiling water
combine flour, sugar, salt, cocoa, baking powder and nuts; blend with milk and melted shortening. Pour into a well-greased 9-inch square pan. For sauce, combine sugars and cocoa; blend in vanilla and boiling water. Pour over top of cake. Bake at 350 degrees for 40 minutes. Serve with whipped cream if desired.

Grandma Cutchen's Peanut Butter Fudge Cake

2 cups all-purpose flour                                                                2 cups sugar
1 teaspoon soda                                                                            2 sticks butter
4 tablespoons cocoa                                                                 1 cup water
1/2 cup buttermilk                                                                   2 eggs, beaten with a fork
1 teaspoon vanilla                                                                   1/2 cup peanut butter

Preheat oven to 350 degrees. Combine flour, sugar and soda in a large bowl. Bring butter, cocoa, water and buttermilk to a boil in a saucepan. Pour mixture over dry ingredients and mix well. Add eggs and vanilla. Pour into greased and floured 9-by-14-by-1 1/2-inch pan. Bake for 25 minutes (or until cake loosens from pan and toothpick comes out clean).
Spread a thin layer of peanut butter (crunchy or creamy) over warm (not hot) cake. (You may not need full 1/2 cup.) Frost with Fudge Frosting when cool.
Fudge Frosting:
1 stick butter 4 tablespoons cocoa
6 tablespoons buttermilk 1-pound box powdered sugar
1 teaspoon vanilla
Bring butter, cocoa and buttermilk to a boil in a saucepan. Pour over powdered sugar and mix well. Add vanilla and mix. Pour over cake. Serves 15.

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Sunday, November 15, 2015

Food Storage Recipes: Being Prepared for the Bad Stuff That's Comming

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