Cream Puffs

1 1/2 c. hot water

3/4 c. margarine or butter

1/2 t. salt

1 1/2 c. whole wheat flour

6 eggs

Bring water to a boil. Add margarine or butter. Combine salt and whole wheat flour and add all

at once to margarine/butter water. Cook, stirring vigorously, until it forms a ball. Add eggs one

at a time, and beat vigorously after the addition of each. Drop by teaspoonful onto greased

baking sheet. Bake at 400 degrees for 10 min. and then at 325 degrees for 15 min. Remove

from oven. Turn off oven and replace in oven for 10 min. to dry. Fill with pudding, custard, or

whipped cream. These are also wonderful with chicken salad filling. Makes about 3 dozen.

Whole wheat rolls or Hamburger Buns

3 c. warm water 

4 t. salt

3 T. yeast 

4 eggs

2/3 c. sugar about 

9 c. freshly milled whole wheat flour

2/3 c. oil

Mix in bread mixer for 10 minutes. This dough doesn’t “clean the sides of the bowl” as it is

mixing – if you add enough flour for that it will be too dry. Form into rolls: single balls, three

small balls in a muffin cup, Parker House rolls, hamburger or hot dog buns, or whatever form

you like. Raise about 40 minutes and bake at 375 degrees for 13-15 minutes. I brush mine with

melted butter after they are baked. Makes about two cookie sheets of rolls (around five dozen or

so).

From K. Hill

Applesauce Oatmeal Muffins

1/2 c. regular rolled oats

3/4 c. very hot water 

 1/2 t. salt 

 3/4 t. baking soda 

1 t. baking powder 

1 egg

1 1/4 c. whole wheat flour 

1/4 c. water

1/3 c. brown sugar, packed

 3 T. oil

1 t. cinnamon 

1 large apple, cored and grated

1/2 c. raisins, optional

Combine rolled oats and hot water and set aside. Mix dry ingredients. Add liquids, oatmeal,

apple, and raisins and stir just until moistened. May need to add a bit more water or some milk

to get spoonable batter. (You can use 3/4 c. applesauce rather than the grated apple and 1/4 c.

water.) Bake in muffin tins or baking pan at 425 degrees. Check after 15 minutes and bake a bit

longer if necessary. Makes about 16 muffins.

From K. Hill

Cheesy Bread Bowls

1 c. shredded cheese

3/4 c. hot water

1 pkg. Yeast (1 T.)

1/4 c. shortening or oil

2 T. Sugar

1 egg, separated

2 1/2 c. whole wheat flour

1 1/2 t. salt

1 T. water

Combine cheese, hot water, and yeast. Let sit. Add oil, sugar, salt, egg yolk, and 1 c. flour.

Beat for 3 min. Mix in remaining flour and mix another 7 min. Turn onto floured surface and

divide into 9 balls. Roll each into a 6 inch circle and form over upside-down well-oiled custard

cups placed on a baking sheet. Bowls work best if the dough just covers custard cups without

hanging over onto the baking sheet. Bake at 375 degrees for 10 min. Mix egg white and 1 T.

water and beat until frothy. Turn bowls upright and remove cups. Brush the inside and edges of

each bread bowl with egg white/water mixture. Bake another 10 minutes. Serve filled with your

favorite soup sprinkled with cheese or crackers.

From K. Hill

Whole Wheat Bread

Combine in mixing bowl:

5 c. warm water (100 degrees)

2 1/2 T. Saf instant yeast

5 T. sugar

1/2 c. oil

1/2 c. molasses

10 c. whole wheat flour

4 t. salt

1/2 cup vital wheat gluten

Make sure you add salt last.  Mix 10 min., adding 1-2 c. flour as needed adding most of the flour within the first 4 minutes. Mix on 3 or high.   Form into loaves and let rise 30-40 min. Bake at

350 degrees for 30 min.  

From K. Hill

Fun variations:

1. Make a Christmas braid by patting dough out in a rectangle, making horizontal 1 1/2 inch

‘fringe’ by cutting horizontally down the long edges of the rectangle 1/3 of the way in. Place

fruit or pie filling down the center and fold fringes in one at a time at a slight downward angle,

alternating sides, and covering the ends of each fringe with the piece folded in from the opposite

side. The result looks like a braid. Bake 30 min @ 350 degrees and drizzle with powdered sugar

icing.

2. Make a pizza braid by using pizza sauce, toppings, and cheese rather than fruit filling. Or you

can pat dough into individual circles, add pizza sauce and toppings on half, fold one side over,

seal, pierce, and bake.

3. I use this recipe for regular pizza crust. Roll out onto desired pan and bake for 10 minutes at

350 degrees. Add toppings and bake about 10 minutes longer at 400 degrees. I freeze a couple

of pizza crusts after the first baking and then have them handy for a quick meal – just add

toppings and they are ready after ten more minutes in the oven.

4. Braid 3 long ropes of dough together, brush them with egg white and bake them until lightly

browned. Sprinkle on toppings, if desired.

5. Make pull-aparts. Break off 1 1/2 inch balls of dough, dip them in butter and roll them in

cinnamon sugar. Pile them in a greased angel food cake pan and bake @ 350 until done.

6. Make soup bowls.  Form around a ceramic bowl and bake for 10 minutes.  Pull bowl out and brush with egg white and water.  Finish baking.

Oatmeal Pancakes

This is a pancake mix.  

4 cups oatmeal

2 cups flour

2 cups whole wheat flour

1 cup brown sugar                                       

1 cup powdered milk

3 TB baking powder

2T cinnamon

5 tsp salt

1/2 tsp cream of tartar

When you serve pancakes:

2 eggs

1/3 cup oil

1 cup water

2 cups pancake mix

Sweet and Sour Sauce

1 cup sugar

2 TBs cornstarch

6 TBs ketchup

2 chicken bouillon cubes ( crushed because it dissolves better)

3/4 cup white vinegar

6 TBS water

4 1/2 tsp soy sauce

Mix all together in sauce pan.  Bring to a boil and cook until thickened about 3-4 minutes.  

Great for dipping and very good for sweet and sour chicken.

Egg Rolls

1 lb ground beef, pork, chicken, or 1 pkg 14 oz of tofu.

1/2 tsp ginger

1 tsp garlic powder

1 pkg coleslaw mix

3 green onions finely chopped

2 TBS oyster sauce

3 TBS hoisen sauce (AT ridleys)  Optional

1 pkg large egg roll wrappers

Brown meat and add ginger and garlic powder.  Add coleslaw mix and green onions and cook for 2 minutes.  Stir in oyster sauce and Hoisen sauce.   Let mixture cool.  Use 2 Table spoons of filling  for each egg roll.  Fold in sides and roll up.  Deep fry at 350 degrees until golden brown 2-3 minutes.  Drain on paper towels.  Serve warm with sweet and sour sauce or ketchup and mustard.

From Diane

Nutty Bread

Warm oven to about 170 degrees.  Use 2 small bread pans.  The dough doesn't raise high enough for the big pans.   

3/4 cup whole wheat flour

3/4 cup wheat gluten

1/4 cup oat flour

1/4 cup wheat bran

1/4 cup ground flaxseeds (flax seed meal)

1/4 cup instant potatoes

2 tsp salt

3/4 cup shelled sunflower seeds ( unroasted )

3/4 cup coarsely chopped walnuts

  

Mix together.  

Dissolve 

1/2 cup sugar

2 cups warm water

2 TBs yeast

1/4 cup canola oil

Let sit for a few minutes and then stir in with dry ingredients.  Mix on high speed for 3 minutes.  

Add 1 cup of white flour.  Mix on slow.  Add more white flour until the dough is stiff, it will be a little sticky.

Dust the flour and a kneading surface and work in a little more flour so dough isn't so sticky.  Knead dough for 3-4 minutes until it is smooth and elastic.

Spray a bowl with oil and put dough in the bowl and place in the oven to raise for 30-45 minutes.  

Divide the dough into halves.  Spray the kneading surface with oil, then work any air bubbles out of the dough.  

Shape the dough into loaves, put into pans and put the pans in warm oven and let raise for 30 minutes.  

Turn oven to 350 degrees and bake for 30 minutes.  When done let the loaves cool for 5 minutes then cool on rack.  

From- Ramona

Blackberry Apple Jelly- YUM

3 lbs blackberries

1 1/4 cups water

7-8 medium apples

Additional water

Bottled apple juice (optional)

1/4 cup lemon juice

8 cups of sugar  ( I put in 4-5 cups)

2 pouches of liquid fruit pectin  (3 oz each)

In a large kettle, combine the blackberries and water; simmer for 5 minutes.  Strain through a jelly bag, reserving juice and discarding pulp.

  Remove and discard stems and blossom ends from apples (do not pare or core);  cut into small pieces.  Place in the kettle; add just enough water to cover.  

Simmer until apples are soft, about 20 minutes.  Strain trough a jelly bag, reserving juice and discarding pulp.  

Measure the reserved blackberry and apple juices; return to kettle.  If necessary, add water or bottled apple juice to equal 4 cups.  

Stir in lemon juice and sugar.  Bring to a full rolling boil, stirring constantly.  Add pectin, stirring until mixture boils.  Boil for 1 minute.  

Remove from heat: skim off foam.  Pour hot into hot jars, leaving 1/4 in. headspace.  Adjust caps.  Process for 15 minutes in a boiling water bath.  

Yield about 9 half pints.

Note- If you put less sugar in sometimes it comes out runny which it great for syrups.  Which we love.

From Taste of Home

Apple Toffee Tartlets

1 15 oz package rolled refrigerated unbaked piecrust (2 crusts)

2 medium apples cored and chopped

1/2 cup toffee pieces

1/4 cup packed brown sugar

2 TBs butter

1/8 tsp salt

Preheat oven to 375.  Let piecrusts stand according to package directions.  In a medium bowl, combine apples, toffee pieces, brown sugar, melted butter, and salt.  Set aside.  

On a lightly floured surface unroll one piecrust at a time,  Using a round 3 in cookie cutter, cut out dough.  Reroll scraps once to cut enough additional rounds to make 24 total.  Press dough rounds into 24 ungreased 1 3/4 inch muffin cups.  Spoon about 1 TB of filling  into each cup.  

Bake in preheated oven about 18 minutes or until crust is golden brown and filling is bubbly.  Remove muffin cups and cool on wire rack.  

Store in refrigerator for up to 3 days or freezer for 3 months.

From: recipe center

Salsa

8 cups of diced tomatoes ( about 10 large)

2 medium green peppers chopped

2 large onions, chopped

1 jalapeno peppers, seeded and chopped

3/4 cup tomato paste

2/3 cup condensed tomato soup undiluted

1/2 cup white vinegar

2 TBs sugar

2 TBs salt

4 1/2 tsp garlic powder

1 TBs cayenne pepper ( leave out for a mild salsa )

You can freeze this or can it.

In a large saucepan, combine all ingredients, bring to a boil. Reduce heat and simmer uncovered for 45 minutes, stirring often. If freezing let cool for 1 hour before putting in freezer.

From: Taste of Home

Makes 10 cups.

Chocolate and Cinnamon cookies

2 sticks of butter

1 cup brown sugar

1/2 cup sugar

2 eggs

1 tsp vanilla

3 cups of flour

1 tsp baking soda

3/4 tsp salt

1 cup cinnamon chips

1 1/2 cup chocolate chips

Preheat oven to 350.  Cream together butter and sugars.   Beat in eggs and vanilla until well combined.  Add flour, baking soda, and salt.  Then add chocolate chips.  

Bake for 9-11 minutes.  

These are a favorite.

From: Picky Palate

Best buttermilk Pancakes

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3 TB sugar

2 large eggs

3 cups of buttermilk

4 TBs butter

Heat griddle to 375.  Whisk together dry ingredients.  Add wet ingredients and mix until combine, leave a little lumpy.  

Pour on griddle and enjoy!

From Martha Stewart

Kendall's Favorite Meatballs

1 pkg. 6 oz Stove top stuffing mix for Chicken

1/2 cup hot water

1 egg

1/4 cup ranch dressing

1 lb. ground beef

1 cup shredded cheddar cheese

1/3 cup ketchup

Preheat oven to 375.  Combine stuffing mix, water, egg and dressing until moistened.  Add meat and cheese; mix well. Shape into eight 2 in meatballs.

Place on greased baking sheet and spread with ketchup.  

Bake 30 minutes or until cooked through.  

Note: These are more like meatloaf than meat balls.  

From- Kraft foods