Peanut Butter Fudge

 

A favorite peanut butter fudge recipe with peanut butter, sugar, optional and nuts.

 

Ingredients:

• 2 cups sugar (half brown sugar if desired)
• 1/2 cup evaporated milk
• 2 tablespoons light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 1/2 cup peanut butter
• 1/2 to 1 cup chopped pecans or walnuts, optional

 

Preparation:

Mix sugar, salt, syrup and milk in pan. Bring to boil slowly. Cook until small amount forms soft ball in cold water, about 235° on a candy thermometer. Remove from heat, add peanut butter and vanilla. Do not stir. Cool to lukewarm then beat just until creamy, losing gloss and beginning to hold shape. Stir in nuts if used. Pour into a buttered loaf pan or 8- x 8-inch pan and cool. Cut in small squares.*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten slightly when picked up with fingers (234° to 240°).

Easy Festive Mint Fudge

This is a quick and easy fudge to make, and it's perfect for last-minute entertaining.

 

Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 2 cups semisweet chocolate chips (12 ounces)
• 1 cup milk chocolate chips or white chocolate chips (6 ounces)
• 2 tablespoons butter
• 1 teaspoon peppermint flavoring
• 4 candy canes

Preparation:

Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.Heat the condensed milk, chocolate chips, butter, and peppermint in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Put broken up candy canes in a small plastic food storage bag. Gently thump with a rolling pin to break up into small pieces. Don't hit too hard or you'll have peppermint candy dust. Pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares.

Penuche

Be careful, this candy is addictive! Feel free to add walnuts to this fudge instead of the pecans, or make it with no nuts at all.

Ingredients:

• 1 1/2 cups powdered sugar
• 2/3 cup evaporated milk
• 2 cups packed brown sugar
• 10 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts, optional

Preparation:

Spray a 9-inch square pan with nonstick baking spray or lightly grease. Line the pan with plastic wrap; set aside.Sift the powdered sugar into a bowl and set aside.In a heavy medium saucepan combine the evaporated milk, brown sugar, butter, and salt. Bring the mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring frequently, until the mixture registers 236° on a candy thermometer (about 25 to 30 minutes), or until the candy reaches the soft ball stage. Pour into a heatproof bowl or the bowl of a heavy-duty electric mixer. Beat in the powdered sugar, a little at a time, then scrape the sides of the bowl and continue beating until the mixture is thickened and smooth. Slowly beat in vanilla and chopped nuts, if using. Spread in the prepared pan. Refrigerate for about 20 minutes, or until firm. Turn out of the pan and peel off plastic. Cut into small squares.

Easy Chocolate Fudge

This easy chocolate fudge is a snap to make with sweetened condensed milk, chocolate chips, and a little butter. If you use the microwave to heat the mixture, be sure to stir it frequently until the chocolate has melted completely and the mixture is well blended.
 

Ingredients:

• 1 can (14 ounces) sweetened condensed milk
• 2 cups semisweet chocolate chips (12 ounces)
• 1 cup milk chocolate chips (6 ounces)
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup chopped pecans or walnuts, optional

Preparation:

Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 to 24 inches in length, leaving the ends out to cover the finished fudge. The ends will also serve as "handles" which will help you lift the fudge out of the pan.Heat the condensed milk, chocolate chips, butter, and vanilla in a double boiler over simmering water. Stir until the chocolate is melted and mixture is smooth. Stir in nuts, if using; pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. Chill until firm. Lift out of the pan and cut into small squares.

Hearty Beef Vegetable Barley Soup

 

Ingredients:

• 1/2 lb. of stew meat, cut in small pieces
• 1 or 2 meaty soup bones
• 2 cups carrots, sliced thin
• 2 ribs celery with tops, sliced
• 1 large onion, diced
• 1 cup frozen cut green beans
• 1 small pkg. Frozen peas
• 1 14.5 oz. can diced tomatoes
• 3/4 cup frozen lima beans, optional
• 1 1/2 teaspoons salt
• 2 cloves garlic, minced
• 1 bay leaf
• 2 medium potatoes, peeled and cubed
• 2 teaspoons dried basil
• 1 tablespoon dried parsley
• 4 to 5 cups beef broth, from cans, base, or bouillon
• 1/4 cup barley

Preparation:

Use a 5 to 6-quart crockpot for this recipe, or cut back on ingredients for a smaller pot.Add everything but the barley to the crock pot. Add water to within 1 1/2 inches of the top of the crock pot; stir. Cook on LOW for 8 to 10 hours. Two hours before serving, remove the soup bone. Cut away the meat from the bone, chop it and add back to the crock pot. Add the barley. Continue cooking on HIGH until barley is tender.

Veggie Beef Stew

Apple cider and a little bacon give this homemade beef stew great flavor. If you don't care for rutabaga, replace it with turnip, more potatoes or another root vegetable.

 

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Ingredients:

• 1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes
• 1 slice bacon, diced
• 1 cup chopped onions
• 2 cups beef broth
• 1 cup apple cider
• 1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced
• 2 medium carrots, peeled, thinly sliced
• 2 ribs celery, thinly sliced
• 1 1/2 cups diced rutabaga
• 1 bay leaf
• 1/2 teaspoon dried rosemary, crumbled
• 1/8 teaspoon black pepper
• 2 tablespoons flour
• 2 tablespoons cold water
• 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes

Preparation:

Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked. Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper. Cover and cook for 7 to 9 hours. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.

Kalamata Olive Bread

Basil and kalamata olives make this bread smell extra-good while it's baking, and it's delicious!

Ingredients:

• 1/3 to 1/2 cup brine from olives
• Warm water, enough to make 1 1/2 cups when combined with brine
• 2 tablespoons olive oil
• 3 cups bread flour
• 1 2/3 cups whole wheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 1 1/2 teaspoons dried leaf basil
• 2 teaspoons active dry yeast
• 1/2 to 2/3 cup finely chopped kalamata olives (about 2 dozen pitted olives)

Preparation:

Put brine in a 2-cup measure; add warm water to make 1 1/2 cups. Put all ingredients except for the olives in the bread machine according to your manufacturer's preferred order. Choose basic or wheat setting; add olives at the beep.

Melt Away Butter Cookies

These butter cookies are made with almond extract and vanilla extract and sprinkled with a little sugar.
 

Cook Time: 10 minutes

Total Time: 10 minutes

Ingredients:

• 1 cup butter, room temperature
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2/3 cup confectioners' sugar
• 2 cups all-purpose flour, sift before measuring
• colored or granulated sugar, if desired

Preparation:

Cream butter until light and fluffy; beat in salt, almond extract, and vanilla extract. Gradually blend in confectioners' sugar then sifted flour. Chill for about 1 hour, or until dough is easier to handle. Preheat oven to 400°. Shape dough into rolls about 3/4-inch in diameter, then cut in 3/4-inch lengths. Place, ends up, on ungreased baking sheets; press lightly with the bottom of a glass covered with a damp cloth. If desired, sprinkle cookies with colored sugar or granulated sugar. Bake at 400° for about 10 minutes. Makes about 4 to 5 dozen cookies.

Cream Cheese Cookies With Caramel Topping

The cream cheese cookies are more like pastry, made with a simple flour, cream cheese, and butter formula, but they get plenty of sweetness and flavor from the caramel and chocolate topping. Make these cream cheese cookies for Christmas or any occasion.
 

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes

Yield: 2 Dozen Cookies

Ingredients:

• 4 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 cup all-purpose flour
• 20 to 28 pecan halves
• 1 bag (14 ounces) caramels
• 1 bag (12 ounces) semisweet chocolate chips
• sprinkles or colored sugar, optional

Preparation:

Preheat oven to 400°.Place softened cream cheese and butter in a bowl. Gradually add flour to form a dough. Chill dough in refrigerator. Roll out and cut with a 2-inch round cookie cutter; arrange on ungreased baking sheets. Bake for 10 to 12 minutes. Remove from oven and press a pecan half onto each cookie. Place an unwrapped caramel on top of each cookie. Return cookies to oven and watch closely, baking just until caramels are melted, about 5 to 6 minutes.Meanwhile, melt chocolate chips in a double boiler or microwave.Using a buttered knife, slightly flatten caramels. Stir the melted chocolate chips and spread about 1 to 2 teaspoons over the top of each pecan half. Top each cookie with sprinkles or colored sugar, if desired.Makes about 20 to 24 2-inch cookies.

Apple Crisp Pie

This apple pie is made with fresh apples and a crunchy oat and pecan streusel topping. An apple crisp in a pie shell.

Ingredients:

• 5 to 6 cups thinly sliced apples, a combination of varieties
• juice of 1 lemon
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/4 cup melted butter
• 3 tablespoons flour
• 2 teaspoons ground cinnamon
• 1/8 teaspoon nutmeg
• 1 deep-dish pie shell, unbaked, 9-inch
• .
• Topping:
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 6 tablespoons butter, cut into small pieces
• 1/4 cup rolled oats
• 1/4 cup chopped pecans

Preparation:

Toss sliced apples with lemon juice to coat well. Add 1/2 cup sugar and the brown sugar, 1/4 cup melted butter, flour, and spices, stir until mixture is well blended. Prepare pie shell. In a food processor, combine topping ingredients; pulse until mixture is crumbly. You can also use a pastry blender or forks to cut this mixture together.Pour apple mixture into the prepared pie shell. Sprinkle topping mix evenly over top of apples.Place in preheated 375° oven. Bake for about 45 to 60 minutes, until apples are tender and topping is browned. Check after about 30 to 35 minutes to make sure the crust isn't getting too brown. Use a pie shield or ring of foil to protect the crust edge if necessary.

Pumpkin Pecan Pie

A classic pumpkin pecan pie recipe, the best of both worlds!

Cook Time: 1 hour

Total Time: 1 hour

Ingredients:

• 3 eggs, divided
• 1 cup canned solid pack pumpkin
• 1 cup sugar, divided
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• dash salt
• 2/3 cup light or dark corn syrup
• 2 tablespoons melted butter
• 1 teaspoon vanilla
• 1 cup coarsely chopped pecans
• 1 prepared deep dish pie crust*

Preparation:

Preheat oven to 350°. *If using a frozen pie crust, do not thaw; preheat a baking sheet in the oven and place the pie on the cookie sheet to bake. In small bowl, combine one egg, pumpkin, 1/3 cup sugar, cinnamon, ginger, cloves, and salt. Spread in pie crust. In medium bowl, beat remaining two eggs slightly. Stir in corn syrup and remaining 2/3 cup sugar, the butter and vanilla; stir until well blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool pie completely on wire rack.

Cheddar Green Bean Casserole

This is a delicious green bean casserole, perfect for a holiday feast or Sunday family dinner.

Ingredients:

• 4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15 oz), drained
• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 1/4 cup finely chopped onion
• 2 tablespoons flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups milk
• 1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)
• 2 tablespoons sour cream
• 1 cup soft bread crumbs
• 1 tablespoon melted butter
• Parmesan cheese, optional

Preparation:

Heat oven to 350°. Grease a 2-quart baking dish.In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.Bake for 25 to 30 minutes, until bubbly and browned.
Serves 8.

Sweet Potato Casserole

A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.

Ingredients:

• 3 cups mashed sweet potatoes
• 1 cup brown sugar
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 1/2 cup milk
• 1/2 cup melted butter
• .
• Topping:
• 1/2 cup brown sugar
• 1/3 cup flour
• 1/3 cup melted butter
• 1 cup chopped pecans

Preparation:

Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.

Make-Ahead Mashed Potatoes

Delicious boursin mashed potatoes make dinner preparation a cinch. Make these mashed potatoes a day in advance then keep them hot in the slow cooker until serving time. Use your stand mixer to make preparation a little easier. These are great for holiday dinners!

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 10 to 12

Ingredients:

• 5 pounds potatoes
• 4 tablespoons butter
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 package (5.2 ounces) Boursin cheese with garlic and herbs
• 1 tablespoon fresh chopped parsley, optional
• 1 tablespoon fresh chopped chives, optional
• 2/3 cup sour cream
• milk, as needed
• butter for the slow cooker, if making ahead

Preparation:

Peel potatoes, cut into chunks, rinse, and put in a large saucepan. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and boil for about 15 to 20 minutes, or until tender. Drain and partially cover the pan to allow potatoes to dry.In a large bowl, mash the potaoes with butter, salt, pepper, Boursin cheese, parsley, chives, and sour cream. Mix in milk until desired consistancy is reached. If making these a day in advance refrigerate overnight. About 2 to 3 hours before serving, butter the crockery insert of a slow cooker. Add potatoes, cover, and cook on HIGH for 1 hour. Turn to LOW and continue cooking until serving time. Stir a few times.Serves 10 to 12.

Easy Turkey Gravy

Yield: Makes About 1 Quart

Ingredients:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 3 to 4 cups chicken broth
• 1/2 cup dry white wine, such as Chardonnay, or use more chicken broth
• 1/4 teaspoon freshly ground black pepper, or to taste
• turkey drippings

Preparation:

Melt butter in a saucepan over medium heat; stir in flour and cook, stirring, for 1 minute. The mixture will be paste-like. Whisk in 3 cups of the chicken broth until smooth and cook, stirring, until thickened. Stir in the pepper. Transfer to a bowl, cover, and refrigerate until the turkey comes out of the oven. After the turkey is removed from the roasting pan, pour drippings in to a bowl or fat separator. Set the roasting pan on the stovetop over medium heat. Stir the 1/2 cup of white wine or chicken broth into the roasting pan, scraping up browned bits in the roasting pan. Stir in about 1/3 cup of the turkey drippings (after you have skimmed or separated and discarded the fat). Stir in the thickened broth mixture and heat, stirring constantly. Taste and add more drippings or more broth, as needed.

Slow Cooker Cranberry Relish

This is a simple and delicious fresh cranberry relish for the slow cooker. Serve this cranberry sauce mixture with Thanksgiving dinner and save some for the leftovers.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Ingredients:

• 2 oranges
• 1 bag (12 ounces) cranberries, rinsed and picked over
• 1 cup sugar
• pinch cinnamon
• 3 tablespoons water

Preparation:

Zest the oranges. Cut off the remaining outer peel and pith and discard. Cut the peeled orange sections into small chunks and add to the slow cooker along with cranberries, sugar, cinnamon, and zest. Add water. Cover and cook on HIGH for about 2 hours.

Apple Pecan Stuffing

This tasty apple pecan stuffing can be cooked in a pan or in the bird.

Ingredients:

• 1 cup chicken broth
• 1/2 cup chopped celery
• 1/3 cup chopped onion
• 4 tablespoons butter
• 1/2 teaspoon salt
• 4 cups dry wheat bread cubes, about 8 slices
• 2 medium apples, peeled, cored, and finely chopped
• 1/2 cup chopped pecans
• 1 teaspoon ground sage
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon pepper

Preparation:

In a small saucepan, combine chicken broth, celery, onion, butter, and salt. Bring to a boil; reduce heat, cover, and simmer until vegetables are tender, about 5 to 7 minutes. In a large mixing bowl, combine bread cubes, chopped apples, chopped pecans, sage, cinnamon, and pepper. Pour broth and vegetable mixture over the bread cubes. Gently stir to moisten. Spoon into a greased 1 1/2-quart casserole. Bake, covered, at 350° for 25 to 30 minutes. May also use as a stuffing for an 8 to 10 pound turkey.

Herb Roasted Turkey

This turkey is roasted with a mixture of herbs and olive oil under the skin and all over the bird. Use small amounts of dried herbs along with the fresh herbs for more flavor. I used fresh dill, rosemary, and chives, along with about 1/2 teaspoon each of dried leaf marjoram and thyme.

Cook Time: 4 hours

Total Time: 4 hours

Ingredients:

• 1 turkey, about 14 pounds
• 3 to 4 tablespoons mixed chopped herbs, such as chives, dill, tarragon, rosemary, thyme, and marjoram
• 3 to 4 tablespoons olive oil
• salt and pepper
• 1 orange, cut in 2-inch pieces
• 1 apple, cut in 2-inch pieces
• 1 onion, quartered
• sprigs of fresh herbs

Preparation:

Heat oven to 450°.Wash turkey inside and out; pat dry. Combine the chopped herbs with olive oil. Gently separate the skin from the breast and rub a few tablespoons of the herb mixture under the skin as far back as you can reach. Rub the remaining mixture all over the bird. Sprinkle lightly with salt and pepper. Put orange, apple, onion chunks, and herb sprigs in the stuffing cavity. Cover wing tips with small pieces of foil. Roast for 10 minutes. Tent foil loosely over the top of the turkey and reduce heat to 325° and continue roasting for about 3 1/2 hours longer, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°.

Maple Bread

Maple syrup sweetens this delicious bread machine bread, and some whole wheat flour gives it a little extra texture.

Ingredients:

• 1 cup milk, lukewarm
• 2 3/4 cups bread flour
• 1/2 cup whole wheat flour
• 3 tablespoons maple syrup
• 1 teaspoon salt
• 2 tablespoons softened butter
• 3 teaspoons instant or bread machine yeast

Preparation:

Put all ingredients in your bread machine in the order suggested by the manufacturer. Set on the quick or rapid cycle, light crust.

Beet Bread

Ingredients:

• 3/4 cup pureed beets (about 1 can (15 ounces) sliced beets, drained and pureed
• 1 cup plus 2 tablespoons water
• 2 cups whole wheat flour
• 2 2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 tablespoons softened butter
• 3 teaspoons instant or bread machine yeast

Preparation:

Put ingredients in your bread machine following manufacturer's directions for adding ingredients. Bake on the quick or rapid cycle, medium crust.

Cranberry Sage Bread

This bread is the perfect post-holiday bread to make for turkey or chicken sandwiches.

Ingredients:

• 1 cup plus 2 tablespoons (10 ounces) lukewarm water
• 2 tablespoons melted butter
• 3 cups bread flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 3/4 cup coarsely chopped dried cranberries
• finely grated zest of 1 orange
• 1 teaspoon dried rubbed sage

Preparation:

Put the first 6 ingredients in your bread machine pan in the order suggested by your bread machine manufacturer. Use basic setting with medium crust. Add the cranberries, orange zest, and sage at the beep. Great for chicken or turkey sandwiches.

Sour Cream and Vanilla Bread

 

 

Ingredients:

1/2

cup water

1

tablespoon vanilla

1/3

cup sour cream

1

egg

1

tablespoon butter or margarine, softened

3

cups Gold Medal® Better for Bread™ flour

3

tablespoons sugar

1 1/4

teaspoons salt

2

teaspoons bread machine or quick active dry yeast

• 1 Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer.
• 2Select Sweet or Basic/White cycle. Use Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.

Holiday Bambino Bread

 

Looking for something special to make this Christmas? Try this bread recipe, shaped to resemble a child in swaddling clothes

2 cups lukewarm milk
2 packages active dry yeast
¼ cup sugar
1 beaten egg
¼ cup (1/2 stick) butter, melted
2 teaspoons salt
5¾ to 6½ cups of all-purpose flour

In a medium-sized bowl, sprinkle yeast over milk and stir to dissolve. Let stand for 5 minutes to develop.
Add in sugar, egg, butter, and salt and mix well. One cup at a time, add 5 cups of flour and beat thoroughly after each addition until flour is incorporated. Add enough of remaining flour to make a soft dough that is slightly sticky.
Turn out onto a lightly floured surface and knead, adding small amounts of flour as necessary to keep dough manageable. Knead for 6 to 8 minutes, until dough is smooth and satiny.
Lightly oil the surface of the dough and place it back into rinsed bowl and cover with a clean, dry towel. Allow to rise in a warm place free from drafts until doubled, about 60 minutes.
Punch dough down and divide in half (one for each bread).
Roll each half of the dough into a rope about 24 inches long, and form the braid as illustrated below.
Place on a lightly greased baking sheet; cover with a clean, dry towel and let rise for 30 minutes or until doubled.
Bake at 350° for 25 to 30 minutes.

Cornbread (bread machine)

1 cup cornmeal
1 – 1/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
2 eggs – lightly beaten
1 cup milk
1/4 cup melted butter or oil

I bake this on the Quick Cycle and then take it out about 5 minutes early.  You can also add a 4 oz. can of green chili and reduce the milk by 1/2 cup.

Ultimate White bread

 

• 1 1/2 cups warm water
• 4 tsp. olive oil
• 1 tsp baking soda
• 1 1/2 tsp. sugar
• 1 tsp salt
• 3 1/2 cups unbleached flour
• 2 1/2 tsp. bread machine yeast ( or 2 tsp. for regular cycle )

I will never make any white bread but this one!! The total best ever!!

 

Bake on rapid rise or regular cycle.

Easy Sourdough Biscuits

The night before you are planning to bake biscuits for breakfast, add together in a large bowl :

1 cup sourdough starter
2 cups milk (1/2 & 1/2 is best)
1/4 cup melted butter(don’t pour in while still hot) or oil
2 cups all purpose flour
Stir well and cover lightly, leave overnight at room temperature. Next morning add together in another bowl :
2 cups all purpose flour
1 Tablespoon sugar
2 teaspoons salt
1 Tablespoon baking powder
1 teaspoon baking soda

Stir all of the dry ingredients and add the dry ingredients all at once to the large bowl of starter mixture. Mix together and pour out onto a well floured surface. Knead enough times to make the dough workable and keep the dough ball covered in flour on the outside but don’t knead in so much flour because you want the dough to be still sticky in the middle. Gather up the dough making sure there is enough flour on the top and bottom and roll out 1/2 inch thick dough. Using a 3 inch biscuit cutter, cut out the biscuits and flatten them slightly when you place them on a greased baking sheet. This makes about 18 large biscuits. Pop into a 400F oven and bake for 15-18 minutes, turning the pan halfway. Tear one biscuit in half to make sure they're done, butter, enjoy!

3 Week Cole Slaw

 

 

3 lbs. white cabbage, chopped
1 green pepper, diced
2 white onions, chopped
2 c. sugar
1 c. salad oil
1 c. cider vinegar
2 tsp. salt
1 tsp. celery seed (opt.)

Combine vegetables and sugar; mix well. Mix oil and vinegar and salt and bring to a hard boil. Pour over vegetables and stir. Store in an air tight container in refrigerator. Flavor improves as it stands. Keeps forever.

Beefy Tamale Pie

INGREDIENTS:

non-stick cooking spray
1 medium white onion, chopped
2 small Garlic cloves -- minced
1 1/2 pound Ground beef (90% lean)
1 teaspoon dried oregano
1/4 teaspoon Crushed hot red pepper -- to taste
1/2 teaspoon cumin
16 ounces Can pinto beans -- drain/rinse
16 ounces can crushed tomatoes
1/2 cup corn kernels
3/4 teaspoon salt
3/8 teaspoon freshly ground black pepper
3/4 cup yellow cornmeal
1/2 cup Grated reduced-fat Muenster cheese

PREPARATION:

Coat a large nonstick skillet with vegetable cooking spray. Add the onion and cook over medium heat, stirring often, until the onions begin to color, about 5 minutes. Add the garlic and cook 1 minute longer. Crumble the beef into the skillet. Continue to cook over medium heat, stirring to break up any lumps of meat, until onion is lightly browned and the meat no longer pink, about 5 minutes. Add the oregano, hot pepper, and cumin and cook, stirring, 1 minute. Add the pinto beans, tomatoes, corn, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Reduce the heat to medium-low and simmer, uncovered and stirring occasionally, until thickened, about 15 minutes. Remove from the heat and set aside. In a medium saucepan, bring 1 1/2 cups water to a boil. In a medium heatproof bowl, combine the cornmeal with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Gradually whisk in 1/2 cup cold water until smooth. Slowly stir the wetted cornmeal into the boiling water. Cook over medium heat, stirring constantly, until the cornmeal is almost tender and the mixture is quite thick, 3 to 5 minutes. Preheat the oven to 350 degrees. Lightly coat a 9-inch-square baking dish with cooking spray. Spoon the beef mixture into the dish. Top with the cooked cornmeal and spread evenly to cover. Sprinkle the cheese evenly over the top. Bake until the cornmeal crust is set and dry throughout, the cheese is golden brown and the casserole is very hot at the center, 30 to 40 minutes.

3 Bean Salad

 

 

A tasty bean salad, with tangy dressing.

Ingredients:

• 1 can (15 to 16 ounces) cut green beans, drained
• 1 can (15 to 16 ounces) cut yellow beans, drained
• 1 can (about 16 ounces) red kidney beans, drained
• 1/4 cup chopped green bell pepper
• 1 cup sliced purple onion
• 1/2 cup cider vinegar
• 1/3 cup vegetable oil
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon pepper

Preparation:

Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.
Three bean salad serves 10 to 12.

Applesauce Nut Bread - Suzanne's

I make this in my bread maker on the Quick cycle but you can also bake in oven.  You can substitute canned pumpkin for the applesauce.  I even pureed a can of mixed veggies and used that, and you would never guess it was veggies in there.  :) 

1/3 cup Milk or Buttermilk (I use evaporated milk)
1/2 cup Olive Oil
1/3 cup Brown Sugar
2 Eggs
1 teaspoon Vanilla
1 cup Unsweetened Applesauce

1 teaspoon Baking soda
1/2 teaspoon Salt
1 teaspoon cinnamon

1 1/2 cups Unbleached Flour

1/2 cup Stone Ground Whole-Wheat Flour

1 finely chopped Granny Smith Apple (optional)
1 cup Nuts chopped (optional) I use pecans and walnuts

Cream together oil and sugar.
Add Applesauce, eggs, and vanilla.
Sift together dry ingredients.
Add alternately with milk.
Blend well.
Stir in nuts, and pour into a greased and floured loaf pan.
Bake at 325 degrees for about 1 hours.

Apple Crisp

 

4

medium tart cooking apples, sliced (4 cups)

3/4

cup packed brown sugar

1/2

cup Gold Medal® all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/3

cup butter or margarine, softened

3/4

teaspoon ground cinnamon

3/4

teaspoon ground nutmeg

Cream or Ice cream, if desired

• 1 Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
• 2 Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• 3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Potato Bread, 1.5 lb.

An old-time favorite, updated using instant potato flakes. Save liquid from cooling potatoes to replace water in this recipe for added flavor.

• 9 fl ounces (1 cup + 2 tablespoons) water, 80°F
• 1½ tablespoon butter or margarine
• 3 cups bread flour
• ½ cup instant potatoes flakes
• 1½ tablespoons dry milk
• 1½ tablespoons sugar
• 1½ teaspoon salt
• 2 teaspoons active dry yeast-or-
• 1½ teaspoon bread machine yeast

Ultimate Oatmeal Bread (rapid rise cycle)

 

• 1 1/2 cups warm water
• 4 tbsp. olive oil
• 1 tsp baking soda
• 1 1/2 tsp. sugar
• 1 tsp salt
• 3 cups unbleached flour
• 1 cup rolled oats ( old fashioned )
• 1/3 cup wheat bran
• 2 1/2 tsp. bread machine yeast ( or 2 tsp. for regular cycle )