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Here are a few of our favorite recipes, we will be trying to add a new one each month based on the season that we are in... but they are all good anytime of the year !
HONEY WHEAT BREAD
(Makes 3 Loaves)
3 c. Warm Water
2 pkgs. Active Yeast - 1 pkg= 2 1/4 Teaspoons
2/3 c. Honey
5 c. Bread Flour
3 T. Butter, Melted
1 T. Salt
3 1/2 c. Whole Wheat Flour
2 T. Butter, Melted
In a very large bowl, mix warm water, yeast,
and 1/3 cup honey. Add 5 cups white "bread"
flour and stir to combine. Let stand 30 min. until
big and bubbly. Mix in 3T melted butter,1/3 cup
honey and salt. Stir in 2 cups whole wheat flour.
Flour a flat surface and knead with wheat flour
until dough just pulls away from the counter,
but is still sticky to the touch. This may take 2-4
more cups of whole wheat flour. Place in
greased bowl turning once to coat the dough's
surface. Cover with a dish cloth and let rise in a
warm place until doubled. Punch down and
divide into 3 loaf pans. Place in greased loaf
pan and allow to rise until dough has topped
pans by and inch. Bake at 350° for 25-30
minutes; do not overbake. Lightly brush loaf
tops with 2T melted butter and cool completely.
Notes: This recipe will not work in a bread
maker or with oversized loaf pans
SCALLOPED POTATOES
(Serves 6)
10-12 Potatoes
2 cans Cream of Chicken Soup
2 c. Cheddar Cheese -Shredded (or more)
1 c. Sour Cream
1/4 c. Butter
*Optional- Diced Ham
Boil potatoes for 30 minutes and then dunk in
ice water to help peel off skins. Slice potatoes.
Melt butter and mix with soup and sour cream.
Place in 13x9 greased pan, 1/2 of potatoes and
soup mixture. Then layer half the cheese and
repeat with remaining potatoes, soup mixture
and cheese. Bake at 350° for 45 minutes till
bubbly. This recipe doubles well !! Also great
with ham.
CARMEL CORN
(Christmas Crunchy Kind!)
6 qts. Popped Popcorn
1 c. Butter
2 c. Brown Sugar
1/2 c. Light Karo Syrup
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Vanilla
Heat butter, stir in sugar, karo and salt. Bring to
a boil, stirring constantly. Boil 5 minutes.
Remove from heat add baking soda and vanilla.
Pour mixture slowly over popcorn mixing well.
Grease a cookie sheet or pan and pour popcorn
into pan. Bake 1 hour at 250° stirring every 15
minutes. Cool completely. Store in an air tight
container. Helpful notes: Mix and cook in
disposable aluminum turkey pan. Popcorn
amount can be doubled if mixture is too sweet
for your family's taste.
BREAKFAST COFFEE CAKE
Crumb Topping
3/4 packed c. Brown Sugar
3/4 c. Chopped Pecans
1 1/2 c. Crushed Graham Cracker (1 package)
1/2 c. Melted Butter
1 tsp. Vanilla Extract
To make topping, stir all ingredients together in bowl adding butter and
vanilla last. Set aside.
Cake
1/2 c. Soft Melted Butter
1 c. Sugar
1/2 tsp. Salt
2 tsp. Vanilla Extract
2 Eggs
2 1/2 tsp. Baking Powder
1 c. Milk
2 c. Flour
Mix butter, sugar, salt and vanilla together, followed by eggs, baking
powder and then milk. Then, beat in flour until you have a smooth and thick
batter. Spread half of the batter in a buttered 8" a square baking dish. Top
with half of the crumb topping. Repeat with remaining batter and
remaining crumb topping. Bake 50-55 minutes at 350° until center no
longer wiggles. Cool 20 minutes before serving.
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