Sacrament Bread IYKYK

In a strong electric mixer, mix together:

4 cups warm water

2 Tablespoons yeast

1/2 cup honey

5 cups bread flour flour

Mix very well then cover and let sit for about a half an hour. I use my paddle attatchment to mix this portion of the bread.

After the dough has doubled start your mixer and add:

1/2 cup honey

1/2 cup coconut oil

2 Tablespoon salt

1 cup wheat flour

5-7  cups bread flour

Mix until the dough forms a tight ball and all the dough is off the sides of the bowl. I usually mix 3 to 4 cups with the paddle mixer and then switch to the dough hook for the last couple of cups of flour. Let rise for an hour or until the dough doubles in size. Then punch down and kneed into 3 loaves. Let the dough rise in the dough pans for an hour or until the dough doubles in size again. Bake 350 degrees for 35 minutes or if you have a convection oven, 350 for 32 minutes. When the bread is done take the bread out of the oven and let the bread sit in the pans for about 20 minutes before letting it cool the rest of the way on a cooling rack. Once the bread if completely cool place in sealed bag.

Geraldine Blazina's potato salad

1.  Peel, quarter and boil russet Potatoes til fork tender and then some. 

2.  Hard boil at least 12 eggs and peel. finely grate some onions. 

3.  Marzetti Slaw Dressing and a bit of Marzetti Southern style Slaw dressing. 

4.  When the potatoes have drained and cooled a bit, using your hands "smoosh" (as her daughter, Janet Fish, told me) together the potatoes and eggs. 

5.  Add the finely grated onions and then the slaw dressings and "smoosh" some more. That many eggs give the potato salad it's lovely yellow coloring. 

6.  Place in a covered dish and chill. 

7.  Add sliced eggs and paprika if desired to the top for presentation.

From Jan's texts:

Yes onions... and lots of eggs... she used big potatoes like baking potatoes so they may have been russets.. I would guess at least a dozen in a big bowl. The eggs gave it the yellow color.

I asked about when to "smoosh", before or after the dressing was added: Both... breaking things up first without... once you add it..it is slippery...then it is more for mixing and smashing it together I knew there were onions in this salad but I never saw them. 

I knew Jan didn't care for her mom's potato salad because of all the onions. When I was asking my bestie Pam Barlow about the onions she said her mom would grate onions into the potato salad. Not sure Jerry did this but I did because I wanted the onions 'hidden' from eye sight.

Dawn's Broccoli Salad

 I use Craisins. Slice the onions very thin. I don't measure the veggies...but this is the original recipe! Yummy yummy in Oskar's tummy!

Linda Zuro's cinnamon rolls

This can be cinnamon rolls or dinner rolls. Note the change in sugar amounts in the recipe.   Years after baking with this recipe, i learned it was technically a double batch.  

To be typed up soon:

Karen Buckley's $50 Winner Cranberry Date Bars

 Boy, do I have some very talented bakers and cooks in my friend group. Who share their food, treats...and the recipes to make them myself. Though I don't know if I can recreate this as well as Karen. The recipe is dated 1987. Karen didn't win $50...but these definitely deserve a blue ribbon! Thanks, Karen!!

Cranberry Date Bars

1 12 ounce package of cranberries

1 8 ounce package of chopped and pitted dates

1 teaspoon vanilla

***

2 cups all purpose flour

2 cups rolled oats

1 1/2 cups packed brown sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup of margarine or butte, melted

1 recipe Orange Glaze

For filing, in a medium saucepan combine cranberries and dates. Cook, covered, over low heat for 10-15 minutes or until cranberries pop, stirring frequently. Stir in Vanilla. Set aside.

In a large mixing bowl, stir together flour, oats, brown sugar, baking soda and salt. Stir in margarine or butter until well blended. Pat half of the oat mixture in the 9x13. Bake at 350 degrees for 8 minutes. Carefully spread filling over baked oat mixture. Sprinkle remaining oat mixture on top. Bake for 20-22 minutes or until golden. Cool on a wire rack. Drizzle with Orange Glaze and cut into bars. Makes 32 bars.

Orange Glaze:

In a medium mixing bow, stir together 2 cups sifted powdered sugar, 1/2 teaspoon vanilla and enough orange juice (2-3 tablespoons) to make a drizzling consistency.  (3/4 cup).

Classic English Toffee

Bigger Bolder Baker: My English Toffee recipe is a quintessential holiday candy -- delicious and crunchy! it also the perfect thing to have on-hand for a beautiful and simple gift! Gemma Stafford

 

Ingredients:

2-1/2 sticks butter

1-1/4 cups granulated sugar 

2 t. vanilla extract 

1/4 t. salt 

3/4 c. milk chocolate 

1/3 c. toasted chopped almonds 

1/3 c. toasted chopped pecans 

Instructions:  Line a medium baking sheet with parchment paper and set aside. In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla and salt Let the butter melt and sugar dissolve and then bring to a simmer. Then cook, stirring constantly with a whisk, so the butter and sugar do not separate, until the mixture turns dark amber. 15-20 minutes or 285 degrees on a candy thermometer.

NOTE: If your toffee is still pale at this temperature, then continue to simmer a bit longer until you read the color a dark amber. Pour toffee mixture onto the prepared baking sheet and set aside to harden for 20 minutes. Gently melt the chocolate and using a spatula spread it thickly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate. Gently press the nuts into the melted chocolate. Refrigerate to JUST set the chocolate, 45-60 minutes. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container.

NOTE: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.

Beverly Morrow's dinner rolls

16-20 cups unbleached flour 

1 cup sugar 

2 T salt 

1-1/2 cup shortening

6 cups water 

4 T yeast 

1/2 cup powdered milk 

Put flour in a very large bowl. Make a well and add, sugar, salt, shortening, and dry milk. Dissolve yeast in 2 cups of water. Add to flour mixture and add 4 cups water more. Mix well and knead until elastic Bake at 350 degrees. 40 minutes for loaves (5 or 6), less for rolls and cinnamon rolls.

Easy Challah Braid...america test kitchen

Easy braid. CHALLAH. ATK Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. A change in technique made the dough perfect for novice bread bakers. SERVES Makes 1 Loaf TIME 1¾ hours, plus 7 hours resting and cooling Easy braid. CHALLAH. ATK Ritual and muscle memory have carried this soft, rich Jewish loaf through generations. A change in technique made the dough perfect for novice bread bakers. SERVES Makes 1 Loaf TIME 1¾ hours, plus 7 hours resting and cooling Why This Recipe Works To make challah dough that was moist but malleable, we combined a short rest during kneading with a long fermentation; this built a sturdy but stretchy gluten network that made the dough easy to handle. We also employed a dough-mixing technique called tangzhong, incorporating a cooked flour-water paste that bound up water in the dough so that it was moist but not sticky. Ample amounts of oil and eggs made the baked bread plush. Pointing the four dough strands in different directions, rather than lining them up parallel to one another, made them easier to keep track of during braiding. Brushing an egg wash—lightly salted to make the eggs more fluid—over the braided dough encouraged rich browning as the loaf baked. Flour Paste ½ cup water 3 tablespoons bread flour Dough 1 large egg plus 2 large yolks ¼ cup water 2 tablespoons vegetable oil 2 ¾ cups (15⅛ ounces/429 grams) bread flour 1 ¼ teaspoons instant or rapid-rise yeast ¼ cup (1¾ ounces/50 grams) sugar 1 teaspoon table salt Vegetable oil spray Egg Wash 1 large egg Pinch table salt 1 tablespoon sesame seeds or poppy seeds (optional) Before You Begin * We strongly recommend weighing the flour for this recipe. This dough will be firmer and drier than most bread doughs, which makes it easy to braid. Some friction is necessary for rolling and braiding the ropes, so resist the urge to dust your counter with flour. If your counter is too narrow to stretch the ropes, slightly bend the pieces at the 12 o'clock and 6 o'clock positions. Bake this loaf on two nested baking sheets to keep the bottom of the loaf from getting too dark. Instructions 1. For the flour paste: Whisk water and flour in bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds. 2. For the dough: In bowl of stand mixer, whisk flour paste, egg and yolks, water, and oil until well combined. Add flour and yeast. Fit mixer with dough hook and mix on low speed until all flour is moistened, 3 to 4 minutes. Let stand for 20 minutes. 3. Add sugar and salt and mix on medium speed for 9 minutes (dough will be quite firm and dry). Transfer dough to counter and lightly spray now-empty mixer bowl with oil spray. Knead dough briefly to form ball and return it to prepared bowl. Lightly spray dough with oil spray and cover bowl with plastic wrap. Let dough rise until about doubled in volume, about 1½ hours. 4. Line rimmed baking sheet with parchment paper and nest in second rimmed baking sheet. Transfer dough to counter and press into 8-inch square, expelling as much air as possible. Cut dough in half lengthwise to form 2 rectangles. Cut each rectangle in half lengthwise to form 4 equal strips of dough. Roll 1 strip of dough into 16-inch rope. Continue rolling, tapering ends, until rope is 18 inches long. Repeat with remaining dough strips. Arrange ropes in plus-sign shape, with 4 ends overlapping in center by ½ inch. Firmly press center of cross into counter to seal ropes to each other and to counter. 5. Lift rope at 12 o'clock, bring over center, and place in 5 o'clock position. Lift rope at 6 o'clock, bring over center, and place in 12 o'clock position. 6. Lift rope at 9 o'clock, bring over center, and place in 4 o'clock position. Lift rope at 3 o'clock and, working toward yourself, bring over braid and place in 8 o'clock position. Adjust ropes so they are at 12, 3, 6, and 9 o'clock positions. 7. Repeat steps 5 and 6, working toward yourself, until you can no longer braid. Loaf will naturally list to 1 side. 8. Pinch ends of ropes together and tuck both ends under braid. Carefully transfer braid to prepared sheets. Cover loosely with plastic and let rise until dough does not spring back fully when gently pressed with your knuckle, about 3 hours. 9. For the egg wash: Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Whisk together egg and salt. Brush loaf with egg wash and sprinkle with sesame seeds, if using. Bake until loaf is deep golden brown and registers at least 195 degrees, 35 to 40 minutes. Let cool on sheets for 20 minutes. Transfer loaf to wire rack and let cool completely before slicing, about 2 hours.

POPPY SEED CHICKEN CASSEROLE

This was made for Dawn 2 weeks ago by her friend Karen. It was delicious that we both decided we needed the recipe chicken breasts cooked and cubed or shredded (KAREN USED A ROTISSERIE CHICKEN AND DID SHRED IT to be 3 cups) 1 Can cream of chicken soup 1 can cream of celery soup 1 cup sour cream 2 cups cooked instant rice 1 sleeve Ritz Crackers 1 stick melted butter 3 T poppy seeds 1 can of corn, drained Place prepared chicken in the bottom of a casserole dish. Mix soups, sour cream and rice and spread over the chicken. Crumble crackers and mix with melted butter...add poppy seeds Spread over the soup mixture Bake at 350 degrees for 30-40 miniutes

Pub-style Shepherd's Pie

SERVES 2

12 oz yukon gold potatoes 3 oz carrot 2.5 oz cellery 1 yellow onion 1/4 oz thyme 2 T sour cream 1 t garlic powder 1.5 oz tomato Paste 10 oz ground beef 1 T flour 2 beef stock concentrates 1/2 cup white cheddar cheese Wash and Dry Produce Dice potatoes into 1/2" pieces. Strip Thyme leaves from stem, roughly chop leaves Trim and peel and halve arrot lengthwise; slice crosswise . into 1/4" think half-moons. finely dice celery Have, peel and finely chop onion Place potatoes in a med pot with eough salted water to cover by 2". Bring to a boil and cook til tender, 15-20 minutes. Draoin and return potatoes to pot. Mash with sour cream, 2 T butter and 1 t chopped thyme til smooth and creamy, adding splashes of water as needed. Season grenerously with salt and peper Keep covered off heat until ready to serve. while potoates cook, heat a drizzle of oil in an oven proof pan over medium-high heat. Add carrots; season with salt and pepper. Cook stirring unti lslightly softened, 203 minutes Add celery, onion and a large drizzle of oil. Season with saltand pepper. Cook, sitrrring until veggies are just tender, 57 minutes Stir in garlic powder and 2 t chopped thyme; cook until fragrant...30 seconds. Cook Feef. Add beef to pan with veggies. Season with sale and pepper. Cook, breaking up meat into pieces, until browned and cooked through 4-6 minutes. Add otmato paste and flour; cook, stirring til thoroughy combined 1 minute. Gradually pour 1/2 cup water into pan with beef mixture. Stir in stock concentrates and bring to a boil. Cook until mixture is very thck. 1-2 minutes. Turn off heat. Taste and season with salt and pepper. Top beef filling wiyth mashed potatoes in an even layer, leaving a 1" border around edge of pan. Evenly sprinkle with cheddar. Broil until browned 3-4 minutes. WARCH CAREFULLY TO AVOID BURNING Serve directly from pan

Rainbow Gelatin Cubes (Gladys Mae)

 Here is Gunner's recipe, as found in her recipe book.  Scroll past it for added information not included in her recipe.

Vary the colors to match the occasion...pink or blue for showers, school colors for graduation, etc.

four 3 oz packages assorted flavored gelatin

6 envelopes unflavored gelatin, divided

5 3/4 cups boiling water divided

14 oz can sweetened condensed milk

1/4 cup cold water

1. In a bow, combine one package flavored gelatin and one envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9" dish coated with non stick cooking spray; refrigerate until almost set, but not firm, about 20 minutes

2. In a bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle two envelopes unflavored gelatin over col water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to the milk mixture. Pour 1 cup of the creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until firm, about 25 minutes.

3. Repeat from beginning of recipe three times, alternating creamy gelatin layers with flavored gelatin. Chill each layer until firm before pour in next layer on top. Refrigerate for at least 1 hour after completely last layer before cutting into 1" squares.

4. Best to start this early in the day needed or the day before.

From Susan Hatch: I always wanted my mom to make these cubes for me. They do take longer than most be are so very pretty

Here is a similar recipe I found online from House of Nash Eats. It has more explanations and uses all 6 colors of the rainbow.   https://houseofnasheats.com/layered-rainbow-jello/

Layered Rainbow Jello

The jiggliest, most colorful and whimsical treat of all, this Layered Rainbow Jello is the perfect finger food for parties.  This finger jello a total crowd-pleaser and it's fun and easy to make.

Prep Time15minutes mins

Additional Time4hours hrs

Total Time4hours hrs 15minutes mins

Course: Uncategorized

Cuisine: American

 

Servings: 32 servings

 

Author: Amy Nash

Ingredients

• 6 different Jello flavors (Berry Blue, Lime, Lemon, Orange, Grape, and Raspberry, Cherry or Strawberry for red) 3 ounce packages
• 5 packages unflavored gelatin
• 1 1/2 (14-ounce) cans sweetened condensed milk
• 8 1/2 cups water

Instructions

• Bottom (purple) layer: Dissolve a 3-ounce package of grape flavored jello with 1 teaspoon of unflavored gelatin (1/2 envelope of Knox unflavored gelatin) in 1 cup of boiling water by stirring until completely dissolved. Pour into a 9x13-inch pan and transfer to the refrigerator. Make sure the pan is sitting completely flat.  Chill until completely set, about 30 minutes.
• Second (white) layer: Make this layer at the same time as the bottom layer. Stir 2 teaspoons (1 envelope) of Knox unflavored gelatin in 1 cup of boiling water until dissolved. Add 1/2 can of sweetened condensed milk and stir until combined. Let this sit out on the counter until cooled to room temperature, but not yet set while the previous layer sets up in the fridge.
• Once the first colored layer has set, make the next colored layer (berry blue) following the directions in Step 1 so it can start to cool. Then pour 3/4 cup of the white jello mixture over the colored layer and gently tilt the pan side to side for even distribution. Return jello to the refrigerator to set up, which takes about 20 minutes. 
• Continue to make layers following steps 1 & 2, alternating flavored colorful layers (the next colors in rainbow order are green, yellow, orange, and red) with the creamy white layers, letting the jello set between each addition until all of the jello has been used up. You will need to make the white layer a couple of times because even without refrigeration it will set up on the counter if you make it all at once.  
• Once the jello is completely set, slice into 1-inch squares using a paring knife (not a serrated blade which leaves marks in the jello) and serve. A small spatula will help you get the jello cubes out of the pan.

Notes

If you find the white layer is setting up on the counter in between waiting for layers to cool, set it into a bowl of hot water for 5 minutes and stir it a few times until it turns smooth and liquid again, then use like normal. Because this layer is used 5 times, you will need to make 2 1/2 batches total of the white layer to finish the jello.

KITTY BUCHAN'S OATMEAL COCONUT COOKIES

1 cup brown sugar 1 cup granulated sugar 1 cup shortening 2 eggs 2 cups flour 1 t. baking soda 1 t. baking powder 1/2 t salt 2 cups old fashioned oats 1 cup chopped pecans 1 cup coconut 1 t. vanilla PREHEAT OVEN TO 350 Cream sugars and shortening. Add eggs and mix well. Sift together flour, soda, powder, and salt. Add to mixture. Add remaining ingredients and mix well. Roll into walnut-size balls. Bake on ungreased cookie sheet approx 8-11 minutes Allow to sit on cookie sheet for maybe 1 minute after removing from oven and then remove to cooling rack.

Stuffed Baked Apples With Pecans and Cranberries

Stuffed Baked Apples With Pecans and Cranberries

Good for gluten free...and almost dairy free if someone can handle a little butter.

 

https://www.thefoodieaffair.com/stuffed-baked-apples/#recipe

Ingredients

2 large Granny Smith Apples

1/4 cup chopped pecans

1/4 cup dried cranberries

3 tablespoons brown sugar

1/4 teaspoon cinnamon

1/8 teaspoon kosher salt

3 tablespoons unsalted butter melted

Fresh lemon juice

Fresh orange juice

Whipped cream or Ice cream optional

Instructions

Preheat oven to 400 degrees. Line a baking sheet or pan with parchment paper and set aside.

In a small bowl mix together pecans, cranberries, brown sugar, cinnamon and salt. Pour butter on ingredients and mix well.

Slice top of the apples and core the middle removing the seeds. Drizzle the juice from 1/2 of a lemon over the flesh of the apple. Pack the center of the apples with the nut/cranberry mix. Slice the orange in quarters and drizzle the juice of one 1/4 of the orange over the stuffed apple. Bake for 20 minutes. Remove and serve with whipped or ice cream.