100% Whole Wheat Bread - food.com

This is the best 100% whole wheat bread recipe I found on the Internet.  They are so fluffy and soft, you won't believe it's 100 % whole wheat bread.  Don't forget to put vinegar - it does the trick.  I add 1 teaspoon of lecitin, but it's not necessary if you don't have it.  I bake mine at 375 for 15 min.  It works the best with a breadmaker machine.

Ingredients:

1 1/2 cups warm water

1/4 cup shortening or 1/4 cup soft butter

1/4 cup sugar or 4 tablespoons honey

1 teaspoon table salt

1 tablespoon vinegar

2 tablespoons gluten

4 1/2 cups whole wheat flour (minus 2 tablespoons)

2 teaspoons bread machine yeast

Directions:

1 Put water, butter, honey, salt and vinegar in the machine.

2 In the bottom of a one cup measure, put 2 tablespoons of gluten, and then fill the cup with W.W. flour.

3 Put that, and another 3 1/2 cups of flour on top of the liquids.

4 Add yeast to surface, and programme for "dough" cycle.

5  I make two 9 inch pans of rolls, each with 9 rolls per pan, and let rise until double (the rolls will fill the pans).

6  Bake at 350°F (I use convection bake) for approximately 20 minutes. Rolls will be deeply golden and oh so yummy.

Read more: http://www.food.com/recipe/moms-100-whole-wheat-air-buns-rolls-for-abm-168802#ixzz1stDTU1un

Amy's Breakfast Special

6-8 slices white bread, trim crusts, buttered both sides
1 pkg. bulk sausage or 2 cups cubed ham
2 cups shredded sharp cheddar cheese
8 eggs
2/3 cups milk
salt & pepper

Spray 9 x 13 casserole pan with Pam. Line pan with bread. Fry sausage, drain, cool and sprinkle over bread. Spread cheese over all. Sprinkle lightly with salt & pepper. Beat eggs with milk and pour over layers in pan. Refrigerate overnight. In the morning, bake at 325 for 30 minutes.

*I always make this on Christmas Eve for a "special" breakfast on Christmas morning.

Apple Oatmeal Squares & Apple Snow

(Makes 1 dozen 3 in. squares)

2 large tart apples, peeled, cored, and diced small (can use Jonathans, Empires, Northern Spys, JonaMacs, Cortlands- I like to use 2 different types for variety). I like to microwave the apples on high for 2 to 3 min to soften them a bit after I dice them up. I let them cool a little, then add the baking soda).

1/2 tsp baking soda

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/2 cup (1 stick) butter

1 large egg1

1/2 cups flour1 tsp cinnamon ( I use Saigon Cinnamon)

1 tsp ground ginger

1/2 cup quick cooking (not instant) oats

1/2 cup chopped walnuts or pecans

1. Preheat oven to 350 F. and lightly grease a shallow 9 by 12 or 13 in baking pan. Combine the apples and baking soda in a nonmetallic bowl and let stand while proceeding with step 2.

2. Cream the sugars, butter, and egg in a mixing bow. Beat in the flour and spices, then stir in the oatmeal, apples, and nuts. Pour the batter into the prepared pan.

3. Bake for 30 to 35 min, or until the cake begins to shrink from the edges of the pan and a toothpick inserted into the center comes out clean. Cool in the pan about 20 min. then cut into squares.

Apple Snow
(Makes 3 cups)

1 cup unsweetened applesauce, chilled ( I make my own from fresh apples from local apple orchards)
1/4 cup confectioners' sugar
1/4 tsp cinnamon
1/2 tsp lemon juice
1/4 tsp salt
1 large egg white
1/2 cup heavy cream

1. Combine there applesauce, confectioners' sugar, cinnamon, lemon juice, and salt in a large mixing bowl. In a separate bowl beat the egg whites until soft peaks form and fold them into the applesauce mixture.

2. In a separate chilled bowl, beat the cream until stiff peaks form. Fold the whipped cream into the apple mixture and serve spooned over Apple-Oatmeal Squares. Apple Snow may be stored, tightly covered, in the refrigerator up to 24 hrs before serving.

Kathy's Potato/Bacon Soup

from: Kathy Facione

12 medium size potatoes,
cubed2 medium onions,
chopped3 Tsp. butter
1 lb. bacon, cooked crisp, drained and crumbled
3 chicken bouillon cubes
2 Tlb. dried parsley
6 cups water
2 cups milk
1 tsp. salt
1/2 tsp. pepper

1. Combine all ingredients in a large kettle.

2. Mix together and cook over medium heat for 20 - 30 minutes.

3. Place in a large slow cooker on low for about 3 hours.

4. Last hour add 2 Tlb. flour and 1 cup water. Put in shaker and shake well before adding to soup. Add 1 cup shredded cheddar cheese to soup. Mix and continue cooking.

Chicken Soup

from: Brenda Couch

PARBOIL BONELESS, SKINLESS CHICKEN BREASTS (3), CUBE AND SET ASIDE.

COOK in 3T butter
1/2 ONION
2 STALK CELERY
1 CUP GREEN BEANS

ADD 4 CUPS WATER, AND 4 CUPS OF CHICKEN STOCK.
COOK TILL VEGGIES ARE ALMOST TENDER.

ADD EGG NOODLES AND CONTINUE COOKING UNTIL TENDER.
ADD 1 CUP CREAM WITH ABOUT 4TABLESPOONS OF CORNSTARCH SLOWLY UNTIL DESIRED THICKNESS.

SEASON WITH SALT AND PEPPER TO TASTE.

PUT IN YOUR CROCKPOT ON WARM AND OFF YOU GO!

Loaded Baked Potato Soup

from: www.tastykitchen.com

½ sticks Butter
1 whole Medium Onion, Finely Chopped
2 stalks Celery Finely Chopped
1 teaspoon Minced Garlic Or Two To Three Chopped Cloves
1 teaspoon Salt
1-½ teaspoon Fresh Cracked Pepper
8 whole Large Baking Potatoes
3 cans Chicken Broth
8 ounces, fluid Sour Cream
1 cup Heavy Cream
2 cups Shredded Sharp Cheddar
1 package Cooked, Crumbled Bacon

Preparation Instructions:

Turn crock pot on high and put in the butter. Add chopped onion and celery. (If using fresh garlic, add it with the onion and celery.) Add salt and pepper. Stir and let cook while you peel and chop the potatoes.

Cut the potatoes to 1/2″ squares. Add potatoes and garlic (if you’re not using fresh garlic) to the pot. Add 2 cans of the chicken stock. Add some of the remaining can if the potatoes are not covered.Cook on high for 4 hours (8 hours on low) or until the potatoes are done.
Once potatoes are done, mash some up with a potato masher. We like a lot of chunks, so we only mash about 1/4 of the potatoes.

Add in sour cream, heavy cream, cheese and bacon (minus a handful to put on top for garnish).If soup is too thick, add enough of the remaining can of chicken stock to thin the soup. If it’s too thin, cook remaining baked potato in the microwave; scoop out, mash and add to soup. Each crock pot is different, so the required broth may vary.

Ladle soup into bowls and add additional cheddar and bacon for garnish.

* You may need up to 8 baking potatoes depending on the crock pot. Have an additional baking potato for use if soup is too thin or use leftover mashed potatoes.

This recipe is versatile and you do not need to be overly concerned about exact measurements.

Sweet Fruit Salad

By: Tanya Rodriguez

2 red apples
2 yellow apples
1 can pineapple chunks in juice (no heavy syrup) drain
1 can fruit cocktail in juice (no heavy syrup) drain
1 bottle (little) heavy whipping cream
powder sugar
1 bag little marshmallows
walnuts
1 pack whipped cream
coconut

Beat Heavy whipping cream with powder sugar 'til whip cream consistency, set aside.
Chop apples in chunks mix with pineapple and fruit cocktail add the cream mix, marshmallows, coconut, mix well cover the top with whipped cream and decorate with walnuts, keep cold 'til ready to serve...enjoy!

Japanese Soba (buckwheat) Noodle salad

200 g Japanese Soba noodles (cook according to the directions)
1/4 cup soy sauce
1/4 cup rice vinegar or white vinegar
2 - 3 TBSP brown sugar
1 tsp sesame oil from Japan (found in Asian section - it has more aroma than regular sesame oil)
1 TBSP sesame seeds
4 - 5 cups organic spring salad from Costco
2 medium size tomatoes - diced
3 (about half bunch) green onions - chopped
6 Japanese Shiso leaves -finely chopped (optional)
sesame seeds to sprinkle

Cook the Soba noodles, wash with cold water, drain.

Mix soy sauce, vinegar, sugar, sesame oil and sesame seeds, and set aside

Mix Soba noodles and vegetables, and add the dressing and toss right before you eat.

Lemony Potato Salad (Leslie Snow)

from Southern Living-

2 lbs. red potatoes, cut into eights
1/4 cup olive oil
3 Tbsp. lemon juice
3/4 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. freshly ground pepper
3 green onions, thinly sliced
2 Tbsp. chopped fresh parsley

1. Bring potatoes and salted cold water to cover to boil in a large Dutch oven;
boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.

2. Whisk together olive oil and next 4 ingredients in a large bowl.
Add warm potatoes, green onions and parsley; toss to coat.
Serve at room temperature or chilled.

Tuna Shell Pasta Salad (Brenda Couch)

1 box pasta shells, cooked and drained in cold water to box instructions
1-12 oz can of albacore tuna, drained
1 C chopped celery
1 C each chopped red pepper and green pepper/ or brocolli flowerettes
1/2 cup drained capers (flower buds from vines grown in France; they have a lemony buttery taste OR you can use one can of drained artichoke hearts cut in half.
1/2 to 3/4 cup Hellmans Mayo
1T. lemon zest and juice of one half lemon
Chopped scallions for garnish

Toss all together with enough mayo to suit your taste and chill. Serve as a stuffed tomato for lunch on a bed of lettuce with a tomato garnish.
Enjoy!

Western Salad (Tammy Gantt)

(this is a cold salad)
Brown 1 lb. ground chicken (or turkey) with a package of fajita seasoning. Let cool. Chop 1 head of iceburg lettuce and put in bowl. Layer the following ingredients in any order on top of salad: omit anything you don't like

1 can chick peas, drained
1 can black beans, drained
1 can corn, drained
1 sm can black olives
red onion
1 avocado, diced into small chunks
a few tomatoes, diced
the ground chicken mixture

You must use Wishbone Western Dressing!
Yummy!

Spiced Peach Salad- Naoko Perriton

1/2 cup sugar
3 tablespoons cider vinegar
2 cups water
1 tablespoon whole cloves
4 cinnamon sticks (3 inches each)
2 packages (3 ounces each) peach or apricot gelatin
1 can (29 ounces) peach halves

In a medium saucepan, combine the sugar, vinegar and water. Place cloves and cinnamon on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to measure 2 cups. Add to gelatin mixture; stir well.

Refrigerate until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

If desired, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves may be substituted for the whole spice; combine with the gelatin before adding to sugar mixture.

Sweet Broccoli Salad- Amy Day

3 heads broccoli, cut into small florets
1 green onion, chopped
1/4 cup sunflower seeds
1/2 cup cheddar cheese
1/4 cup black olives, sliced
1/3 cup bacon, crumbled
1/3 cup raisins

Dressing:
1 cup light mayonaise
2 Tablespoons vinegar
1/3 cup sugar

Mix until smooth and pour over broccoli mixture. Refrigerate & serve.

Sweet Lemon Bread by Kathy Facione

1 1/2 C flour
2 tsp. baking powder
1/2 tsp. salt
3/4 C softened butter or margarine
1 1/2 C sugar
3 eggs
3/4 C milk
2 Tlb. lemon juice
1 lemon's rind, grated
3/4 C blanched almonds, chopped

Topping:
1/4 C sugar
Juice of one large lemon

Bread:
Preheat oven to 350. Grease and flour 9x5x3 loaf pan. In bowl, sift flour, baking powder, and salt together: set aside. In large mixing bowl, cream butter/margarine and sugar until fluffy. Add eggs, one by one. In 3 equal batches, alternately add dry ingredients and milk. Stir in 2 Tlb. lemon juice and rind. Fold in nuts. Pour batter into prepared loaf pan, spreading evenly with rubber spatula. Bake 1 hour and test for doneness. (During last 15 minutes, cover loosely with aluminum foil, if necessary to prevent bread from becoming too brown).

Meanwhile, in bowl, combine 1/4 cup sugar and juice of 1 lemon, stirring with fork until sugar is dissolved.

Leave bread in pan and place on wire cooling rack. Make tiny holes in top of bread with toothpick. Pour lemon/sugar mixture slowly across top, giving time for topping to be absorbed into warm loaf. Allow 15 minutes to set. Remove bread from pan and finish cooling on wire rack. Makes 1 loaf.

Lemon Cake PIe

LEMON CAKE PIE

Single pie crust for 9 inch pie pan
My killer French pie crust recipe:
(For smaller pies)
2 and ½ cup pastry flour (pastry flour is 2/3 cp flour and 1/3 cp cake flour)
3 tsp sugar
¾ tsp salt
½ cp firm butter cut into ½ in cubes
½ cp shortening cut into cubes
5 to 9 T. ice water
Sift flour, sugar and salt. Coat butter and shortening with fork in the flour mixture then blend until you get a coarse pea like consistency. Then add cold water and form into balls, roll out into discs. Wrap saran wrap around it until ready to roll out and place in pie dish. (Lightly coat pie dish with PAM spray). Keep everything very cold – refrigerate often. That’s one of the secrets to great pie crust!
(For larger pies)
3 cp pastry flour
4 tsp sugar
1 tsp salt
¾ cp butter
½ cp shortening
8-11 T. Ice cold water
Follow same instructions as above.
You can put these crusts into the freezer to use within a week.

1 and ½ cp sugar
1/3 cp flour
1 pinch salt
zest of one lemon
juice of 2 lemons
3 large eggs, separated
1 and ¼ cup milk
2 T. unsalted butter, melted.
Instructions:
Place rack on lowest position in oven. Preheat oven to 375.
Line bottom and sides of 9 in pie plate with pie crust. Decorate edges as desired.
In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice.
In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don’t mix it too much). Pour filling into the prepared pie crust. Bake until top is browned and the center juggles only slightly when pan is gently shaken. (45 min to 80 min – very variable). If top browns excessively, drape with foil. Let cool before serving.

Recipe from Becky Behrends

Lemonade Pie by Kathy Facione

6 oz. frozen lemonade concentrate
8 oz. Cool Whip
1 can sweetened condensed milk
Graham cracker pie crust

Mix sweetened condensed milk, Cool Whip and frozen lemonade with mixer until blended.
Spread in pie shell. Serve chilled.
Can be made with orange juice, lime juice, pink lemonade, etc. Can garnish with a slice of the appropriate fruit.

French Bread

From the kitchen of: Amy Day

2 pkg Yeast
1/2 c warm water
2 c hot water
3 T sugar
1 T salt
5 T Olive Oil
6 C Flour
1 egg white

1. Dissolve yeast in 1/2 cup warm water for 10 minutes. Mix well in a Bosch Mixer-- hot water, sugar, salt, olive oil, and 3 cup of the flour. Stir in dissolved yeast. Stir in remaining flour and mix well. Let dough rest for 10 minutes. Stir vigorously on "2". Rest 10 minutes. Repeat 3 more times.

2. Turn out the dough and knead until lightly covered with flour. Divide in 1/2. Take each 1/2 and roll into a 9x12 rectangle. Starting at the long end, roll in. Pinch together the ends. Make 2 loaves. Let dough rise for 30 minutes on baking pan. Gash. Brush top with egg white and bake at 400 degrees for 35 minutes or until golden brown.

Tuna-Mayo Rolled Sushi

by Mika Patch

Shopping List:

5 sheets of Sushi Nori (roasted seaweed)
2 1/4 cups of Japanese short grain Rice (sticky rice)
2 1/2 cups of filtered water
4 TBSP rice vinegar (regular white vinegar is okay, but rice vinegar is better)
3 TBSP sugar
1 tsp salt
2 tuna cans
1/3 cup mayonnaise
2-3 leaves of Romain hearts cut in half
1 English cucumber
1 Avocado (optional)
15 pieces of peeled cooked shrimp or imitation crab sticks (optional)
Bamboo Sushi Roll mat (I have seen it at Hiller's or any oriental stores)
Soy sauce
Wasabi paste (optional)
Gari (pickled sweet ginger) (optional)

How to make it:

1) Wash the rice in water a few times, drain, add water and cook according to the package directions.

2) Mix rice vinegar, sugar and salt, and microwave it until sugar dissolves. Pour over hot cooked rice and mix well. Wait for the rice to cool.

3) Squeeze all the water out from the tuna cans, and mix very well with mayonnaise. You can add more mayo if you wish.

4) Cut vegetables in long strips.

5) Place Sushi mat on the table, place Nori (seaweed), and thinly spread rice over Nori. Place a long strip of green leaf lettuce in on rice, put tuna-mayo mixture on top, avocado, cucumber, and shrimp (see picture). Roll it very carefully. Cut into 8 pcs. Garnish with pickled sweet ginger on the side. Dip in soy sauce and wasabi and enjoy! Makes 5 rolls (40 pcs).

Making Sushi rolls requires some practice. I recommend reading or watching some information on the Internet before you first make them. I found following Website on how to make California Rolls. Very helpful.

http://whatscookingamerica.net/Appetizers/CaliforniaRoll.htm

Mediterranean Pasta Salad

from Loretta Harbertson


Cook one pound of Orzo 47 pasta for about 11 minutes, stirring often to keep from sticking.

Drain and rinse well, place in a large bowl to cool, drizzle with extra virgin olive oil, mix well, sprinkle with some
garlic salt and savory salt.

When cooled add:
1 can sliced black olives, drained
5 green onions, chopped
1/2 cup parsley, chopped
4-5 slices of oil packed sun-dried tomatoes, minced
1/2 cup fresh mint, chopped
1/2 of a 6 oz container of tomato-basil Athenas feta cheese, crumbled
3 oz of solid, water packed feta, cut in small cubes
1/3-1/2 cup sherry vinegar or seasoned rice vinegar (rice is sweeter)
Zest of one lemon

Mix all together, add freshly ground pepper, drizzle with more olive oil if needed. Add salt to taste.

Makes a large salad that keeps well.

Baklava

BAKLAVA-(about 30 squares or diamonds)

3C. Chopped, toasted nuts, (pecans, pistachios, or walnuts, or almonds)
Make sure they are chopped fine or coarsely grind. Set aside
Stir together in a small bowl:
1/2 c. sugar
1 T. grated lemon zest
1 t. ground cinnamon

Melt: 1 C unsalted butter

You need to preheat oven to 325 degrees and butter a 13X9 in baking dish
Unfold and stack on counter (make sure you have room to work here) one pound of phyllo dough at room temp. Cover with a damp cloth or plastic wrap

Start with 2 phyllo sheets, brush with butter and add 2 more phyllo sheets to a total of six or eight sheets. Next sprinkle half the nuts and half the sugar. Cover with 2 sheets of phyllo and butter and repeat until there are 6 sheets left. Cover with the remaining nuts and sugar mixture, and repeat the layering 2 sheets with butter until finished, reserving some butter for the top sheet. Cut into diamonds, or squares about 1 1/2 X 1 1/2 inches. for serving in baking cups. Bake 30 minutes, and reduce the oven temp to 300 degrees and continue to bake until it is golden brown, about 45 minutes.

While baking, combine in saucepan

1 1/2 C. sugar
1 1/2 C. water
1/3 C honey
1 T. Lemon zest and the zest of one full orange

Bring mixture to a gentle boil, stirring to dissolve sugar and reduce to a simmer for 15 min.
When baklava is done, pour the syrup all over the baklava and let cool completely before serving. Best is used within a couple of days. Phew!

Modified from Joy of Cooking Cookbook, by Rombauer, Rombauer Becker, and Becker