1 Lemon cake mix (Duncan Hines Lemon Supreme cake mix seems to turn out best)
2 eggs
1/3 cup oil
Preheat oven to 350
In a bowl, mix together, cake mix, eggs, and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9x13 pan (it will look really thin, but it will puff up). Bake 13-15 minutes until slightly golden on top. Cool, then sprinkle powdered sugar over the squares.
--Julie S.
Monday, January 18, 2010
Terrific Teriyaki Burgers
1 1/2 C soft bread crumbs
1/2 C chopped Onion
1/4 C Water
2 Tbsp Sugar
1 Tbsp Soy Sauce
1 Clove garlic, minced (I used a few shakes of garlic powder)
Dash ground ginger
1 1/2 lbs lean ground beef (I used a pound for our family of 4)
6 hamburger buns
Sliced cucumbers (optional)
Lettuce leaves (optional)
Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4 inch thick patties.
Grill uncovered, turning once, for 15-18 minutes or until an instant-read thermometer inserted into the side of patty registers 160 degrees. (I eye balled it and cooked until no longer pink)
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Makes: 6 servings.
--Julie S.
1/2 C chopped Onion
1/4 C Water
2 Tbsp Sugar
1 Tbsp Soy Sauce
1 Clove garlic, minced (I used a few shakes of garlic powder)
Dash ground ginger
1 1/2 lbs lean ground beef (I used a pound for our family of 4)
6 hamburger buns
Sliced cucumbers (optional)
Lettuce leaves (optional)
Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4 inch thick patties.
Grill uncovered, turning once, for 15-18 minutes or until an instant-read thermometer inserted into the side of patty registers 160 degrees. (I eye balled it and cooked until no longer pink)
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above. Makes: 6 servings.
--Julie S.
Mexican Scrambled Eggs
2 cups lightly crushed tortilla chips
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped
Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.
Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.
Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.
Serves 4
(This is a Rachael Ray recipe)
--Erin J.
2 tbsp canola oil
6 eggs, lightly beaten
freshly ground black pepper
1 cup grated sharp cheddar, Monterey Jack, or pepper Jack cheese
1 cup fresh salsa or 2 plum tomatoes, chopped
Place the crushed tortilla chips in a bowl and add boiling water to just barely cover. Let them sit until the chips are soft, a couple of minutes. Drain the chips thoroughly.
Heat the oil in a large nonstick skillet over medium-high heat. Season the beaten eggs with some black pepper, then add the softened tortilla chips and stir to combine. Add the egg mixture to the skillet along with the cheese, stir to combine, and let it brown up on one side. Break up the egg mixture into 4 wedges and flip each wedge to brown the second side, just a couple of minutes.
Transfer the eggs to serving plates and top each wedge with salsa or lots of chopped tomatoes.
Serves 4
(This is a Rachael Ray recipe)
--Erin J.
Saturday, January 16, 2010
Beef-a-Roni
1lb ground beef
1 small onion, chopped
1 TBSP beef bouillon
dried oregano or basil (optional)
1 can chopped tomatoes
1 package (13 oz or so) macaroni noodles (I use whole wheat)
Cheese
Brown beef and onion in skillet, add bouillon (if using dried cubes, dissolve in a little water), stir in tomatoes, and dry noodles. Add enough water to just cover the noodles. Cook, uncovered until noodles are done and most of the water is cooked off. Turn heat to low, top with cheese, cover for a few minutes. Serve. This feeds my family of 2 adults and three children, with some leftovers.
-Alice R.
1 small onion, chopped
1 TBSP beef bouillon
dried oregano or basil (optional)
1 can chopped tomatoes
1 package (13 oz or so) macaroni noodles (I use whole wheat)
Cheese
Brown beef and onion in skillet, add bouillon (if using dried cubes, dissolve in a little water), stir in tomatoes, and dry noodles. Add enough water to just cover the noodles. Cook, uncovered until noodles are done and most of the water is cooked off. Turn heat to low, top with cheese, cover for a few minutes. Serve. This feeds my family of 2 adults and three children, with some leftovers.
-Alice R.
Friday, January 15, 2010
Skillet Enchiladas
1 lb ground beef
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz.)can enchilada sauce
1/3 c. milk
8 flour tortillas or 10 corn tortillas
1 1/2 c. finely shredded cheddar cheese, divided
1/2 c. chopped, ripe olives (opt.)
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, and milk. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.
--Rachel Fuhriman
1 medium onion, chopped
1 (10 3/4 oz) can cream of mushroom soup
1 (10 oz.)can enchilada sauce
1/3 c. milk
8 flour tortillas or 10 corn tortillas
1 1/2 c. finely shredded cheddar cheese, divided
1/2 c. chopped, ripe olives (opt.)
In a large skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, and milk. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, top each tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with the remaining cheese; cover and cook until cheese is melted.
--Rachel Fuhriman
Mandy's Whole Wheat Bread
My cousin Mandy-in my opinion- has perfected whole wheat bread!
5 cups hot water
1/3 C oil or butter
2/3 C honey
12-14 C freshly ground white wheat, use 1/2 white flour if using red wheat
2 T salt
2 T instant or rapid rise yeast
1/4 c. prepared oatmeal
Knead 5 minutes, if you have a Bosch, a little more with any other mixer. Let rise till doubled, form into 4 loaves and let rise till doubled again. Bake at 350 for 25 minutes or until done.
-Diana Wettstein
5 cups hot water
1/3 C oil or butter
2/3 C honey
12-14 C freshly ground white wheat, use 1/2 white flour if using red wheat
2 T salt
2 T instant or rapid rise yeast
1/4 c. prepared oatmeal
Knead 5 minutes, if you have a Bosch, a little more with any other mixer. Let rise till doubled, form into 4 loaves and let rise till doubled again. Bake at 350 for 25 minutes or until done.
-Diana Wettstein
Fresh Pumpkin Pie
To cook pumpkin:
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.
For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs
Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.
--Diana Wettstein
Cut in half, scrape out the seeds. Place, cut side down in a baking pan with a little water. Bake shell at 325 for up to an hour or until tender and the skin pulls off the pulp easily. Put the pulp through a blender or food processor until completely pureed.
For Pie Filling:
2 c. fresh pureed pumpkin
1 1/2 c. evaporated milk
1/4 c. brown sugar
1/2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. ginger
1/4 t. nutmeg/allspice
1/8 t. ground cloves
2 beaten eggs
Mix together. Put in raw pie shell. Bake 15 minutes at 425, reduce heat to 350, bake about 45 minutes or until a knife inserted in the middle comes out clean. Allow to cool completely before cutting. Serve cold with whipped cream.
--Diana Wettstein
Crockpot Nachos
Prep Time: 3 Min./Crock Pot Cook Time: Up to 4 hrs.
Ingredients List:
4 frozen Chicken Breats
1 can drained Black Beans
1 can drained Whole Kernel corn
1 (15 oz) jar of Salsa (medium is good)
Cooking Directions:
1. Take (4) frozen, yes, frozen, boneless chicken breats put into crock pot
2. Add corn, black beans and jar of salsa. Empty cans right on top of chicken
3. Cover and cook in crock pot on high for 4 hours or until chicken forks apart
4. Add 1 package of cream cheese (place it on top) and let sit for 1/2 hr
After this is made, pull apart the chicken (shred) w/ fork before adding the
cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or tortillas chips.
--Letha Harris
Ingredients List:
4 frozen Chicken Breats
1 can drained Black Beans
1 can drained Whole Kernel corn
1 (15 oz) jar of Salsa (medium is good)
Cooking Directions:
1. Take (4) frozen, yes, frozen, boneless chicken breats put into crock pot
2. Add corn, black beans and jar of salsa. Empty cans right on top of chicken
3. Cover and cook in crock pot on high for 4 hours or until chicken forks apart
4. Add 1 package of cream cheese (place it on top) and let sit for 1/2 hr
After this is made, pull apart the chicken (shred) w/ fork before adding the
cream cheese. You can serve this right out of the crock pot or you can put it with tortillas or tortillas chips.
--Letha Harris
Southwest Turkey Sandwich
black olives, sliced
1 t. chili powder
1 t. cumin
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
French Bread
3/4 lb. turkey
2 tomatoes, sliced
2 avocados, sliced
3/4 c. cheddar cheese
3/4 c. Monterey jack cheese
Preheat oven to 350. Combine olives, chili powder, cumin, salt, mayo, and sour cream in a small bowl. Slice bread; layer sauce, turkey, tomato, avocado, and cheese on French bread. Bake in oven until cheese is bubbly.
1 t. chili powder
1 t. cumin
1/4 t. salt
1/2 c. mayo
1/3 c. sour cream
French Bread
3/4 lb. turkey
2 tomatoes, sliced
2 avocados, sliced
3/4 c. cheddar cheese
3/4 c. Monterey jack cheese
Preheat oven to 350. Combine olives, chili powder, cumin, salt, mayo, and sour cream in a small bowl. Slice bread; layer sauce, turkey, tomato, avocado, and cheese on French bread. Bake in oven until cheese is bubbly.
Pork Noodles
Spaghetti noodles
1 cooked pork chop
1 packet dried onion soup mix
1-2 green onions or scallions
2 hard boiled eggs
soy sauce (opt.)
Boil spaghetti. Boil onion soup mix per package instructions. Cut pork chop into 1 inch strips. Dice onions and slice eggs. Fill a bowl with noodles, pour onion soup over the top. Add eggs and onions. Add a little soy sauce if desired.
--Alisa Van Langaveld
1 cooked pork chop
1 packet dried onion soup mix
1-2 green onions or scallions
2 hard boiled eggs
soy sauce (opt.)
Boil spaghetti. Boil onion soup mix per package instructions. Cut pork chop into 1 inch strips. Dice onions and slice eggs. Fill a bowl with noodles, pour onion soup over the top. Add eggs and onions. Add a little soy sauce if desired.
--Alisa Van Langaveld
Peanut-Butter Chicken
2 lbs. Boneless, skinless chicken breasts
1 c. chicken broth
3 T. olive oil
2 T. soy sauce
1 t. garlic powder
1 t. onion powder
1 t. basil
1 t. poultry seasoning
1 t. seasoning salt
1 t. ginger
1/2 c. creamy peanut butter
Cut up the chicken into cubes
Saute chicken in oil with all the powdered seasonings until cooked.
Add soy sauce and chicken broth. Cover and cook for two minutes
Add peanut butter
Serve immediately over rice.
--Hillary Cottle
1 c. chicken broth
3 T. olive oil
2 T. soy sauce
1 t. garlic powder
1 t. onion powder
1 t. basil
1 t. poultry seasoning
1 t. seasoning salt
1 t. ginger
1/2 c. creamy peanut butter
Cut up the chicken into cubes
Saute chicken in oil with all the powdered seasonings until cooked.
Add soy sauce and chicken broth. Cover and cook for two minutes
Add peanut butter
Serve immediately over rice.
--Hillary Cottle
Pepper Jack Chicken
2-4 cooked, chopped up chicken breasts seasoned with salt and pepper (canned chicken works too)
2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)
Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. heated milk (evaporated milk makes the sauce really smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2t. cayenne pepper
Salt and pepper to taste
Preheat oven to 350 degrees. Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese and cayenne pepper. Add salt and pepper if needed.
Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.
--Diana Wettstein
2 lbs. penne pasta cooked and drained
(opt. cooked broccoli)
Sauce:
4 T. butter
5 T. flour
3 cans of evaporated milk or 3 c. heated milk (evaporated milk makes the sauce really smooth)
2 t. salt
2 c. shredded pepper jack cheese
1 c. shredded swiss cheese
1/2t. cayenne pepper
Salt and pepper to taste
Preheat oven to 350 degrees. Melt butter in a large saucepan. Add flour whisking until it turns a light brown. Slowly whisk in milk and 2 t. salt and cook until it begins to simmer and thickens. Take off heat and stir in cheese and cayenne pepper. Add salt and pepper if needed.
Place pasta and chicken and optional broccoli in 9X13 dish, pour the sauce over. Stir together. Bake 15 minutes.
--Diana Wettstein
Breakfast Toppings
Honey Butter:
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon
Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.
Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.
Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.
--Charity James
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon
Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.
Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.
Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.
--Charity James
Laura Martin's Whole Wheat Bread
(I half this - it makes a TON of loaves!!)
6 C warm water (115 degrees)
2 Tbs. Sea Salt
2/3 C Canola Oil
2/3 C Honey
3 Tbs. Dough Enhancer (can find it at walmart)
2 C High Gluten bread flour 1/3 C vital wheat gluten (also found at walmart)(opt.)
3 tbs. Saf Instant yeast
6-8 C flour just to begin - you will put more than this in to acquire the right consistency
Mix water, salt, oil, honey, dough enhancer, gluten, and yeast. Once mixed, add flour. Mix for 8-10 min. Place dough on slightly oiled counter. Separate into 4-5 large loaves. Shape and place in well greased bread pans. Cover with dry towel and let rise until dough has risen double the size. (30-60 min.) Bake at 350 for 30-35 minutes (inside temp should be 200 degrees) Immediately take loaves out of pans and set on rack to cool.
-Laura Martin
6 C warm water (115 degrees)
2 Tbs. Sea Salt
2/3 C Canola Oil
2/3 C Honey
3 Tbs. Dough Enhancer (can find it at walmart)
2 C High Gluten bread flour 1/3 C vital wheat gluten (also found at walmart)(opt.)
3 tbs. Saf Instant yeast
6-8 C flour just to begin - you will put more than this in to acquire the right consistency
Mix water, salt, oil, honey, dough enhancer, gluten, and yeast. Once mixed, add flour. Mix for 8-10 min. Place dough on slightly oiled counter. Separate into 4-5 large loaves. Shape and place in well greased bread pans. Cover with dry towel and let rise until dough has risen double the size. (30-60 min.) Bake at 350 for 30-35 minutes (inside temp should be 200 degrees) Immediately take loaves out of pans and set on rack to cool.
-Laura Martin
Cottage Cheese Pancakes
These are yum! A great high protein breakfast!
1 C Oatmeal
1 C Cottage Cheese
6 Egg whites
1/2 tsp. Cinnamon
1/2 tsp. Vanilla
-Laura Martin
1 C Oatmeal
1 C Cottage Cheese
6 Egg whites
1/2 tsp. Cinnamon
1/2 tsp. Vanilla
-Laura Martin
Pizza Dough
Double for future busy nights, bake crusts @ 250 degrees for 10 min, add sauce & toppings, wrap & freeze. When ready to use, bake at 425 for about 15 min. Grate your own cheese to avoid eating anti-caking agents!
4 c. warm water
¼ c. olive oil
Wheat flour
2 tsp salt
1 T yeast
Knead by machine or hand. Let rise til double. Spread & stretch thin til it fits pan ¼-1/3 “ thick. Prepare toppings while it rises a little.
Toppings:
Thin sliced onions, green peppers, sweat red peppers, olives, mushrooms, pineapple chunks, grated zucchini. Sprinkle with cheese sparingly mozzerella, parmesan, or almond cheese.
Sauce:
Basil, oregano, or Italian seasoning.
Tomato sauce OR tomato paste & whole tomatoes blended til slightly chunky
Powdered onion & garlic
Bake 425 for about 15 min.
--Charity James
4 c. warm water
¼ c. olive oil
Wheat flour
2 tsp salt
1 T yeast
Knead by machine or hand. Let rise til double. Spread & stretch thin til it fits pan ¼-1/3 “ thick. Prepare toppings while it rises a little.
Toppings:
Thin sliced onions, green peppers, sweat red peppers, olives, mushrooms, pineapple chunks, grated zucchini. Sprinkle with cheese sparingly mozzerella, parmesan, or almond cheese.
Sauce:
Basil, oregano, or Italian seasoning.
Tomato sauce OR tomato paste & whole tomatoes blended til slightly chunky
Powdered onion & garlic
Bake 425 for about 15 min.
--Charity James
Puffy Oven Pancake
Quick and easy. My children love these.
Melt ½ cube butter on each of 2 sheet cake pans @375 degrees.
Blend& then pour over butter:
1 ½ c. milk
1 ½ c. wheat flour
9 eggs
1 tsp salt
Bake about 20-25 min. Eat plain or with applesauce or syrup.
--Charity James
Melt ½ cube butter on each of 2 sheet cake pans @375 degrees.
Blend& then pour over butter:
1 ½ c. milk
1 ½ c. wheat flour
9 eggs
1 tsp salt
Bake about 20-25 min. Eat plain or with applesauce or syrup.
--Charity James
Audrey's Pancakes
This recipe has more ingredients than the average pancake recipe, but it’s worth the time!
Flour mixture:
4 c. wheat flour
2 Tbl baking powder
1 tsp salt, baking soda, & cinnamon
½ tsp nutmeg
Blend and mix gently with flour mixture:
3 c milk
1/3 c. each applesauce & OJ concentrate
4 eggs
2 Tbl olive oil
¼ c. honey
¼ tsp vanilla
2/3 c. water
Grated rind of 1 orange
Cook on medium heat griddle til browned on both sides. Make sure the middle is done. Wheat pancakes take a little longer to cook.
Toppings
For pancakes, waffles, or French toast.
Honey, butter & cinnamon, applesauce, banana slices sprinkled w/ chopped raw walnuts, honey butter (see below), apple butter (see below), sliced fruit or fruit syrup (see below), maple syrup (see below), or natural peanut butter & syrup.
Honey Butter:
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon
Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.
Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.
Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.
--Charity James
Flour mixture:
4 c. wheat flour
2 Tbl baking powder
1 tsp salt, baking soda, & cinnamon
½ tsp nutmeg
Blend and mix gently with flour mixture:
3 c milk
1/3 c. each applesauce & OJ concentrate
4 eggs
2 Tbl olive oil
¼ c. honey
¼ tsp vanilla
2/3 c. water
Grated rind of 1 orange
Cook on medium heat griddle til browned on both sides. Make sure the middle is done. Wheat pancakes take a little longer to cook.
Toppings
For pancakes, waffles, or French toast.
Honey, butter & cinnamon, applesauce, banana slices sprinkled w/ chopped raw walnuts, honey butter (see below), apple butter (see below), sliced fruit or fruit syrup (see below), maple syrup (see below), or natural peanut butter & syrup.
Honey Butter:
Stir together: 2/3 c. honey, 1/3 c. butter, 1 tsp cinnamon
Apple Butter:
Simmer for 15 min: 1 qt applesauce, 2 tsp cinnamon or pumpkin pie spice, ½ c. apple juice concentrate or ¼ c. honey.
Fruit Syrup:
Blend fresh or frozen berries, peaches, apples, etc. Add apple juice concentrate if it’s not sweet enough.
Maple Syrup:
Blend 1 c. water, 1 c. honey, ½ maple flavoring.
OR
Blend til dissolved: 2 c. water, 1 c. honey, 1 c. sucanat, 1 tsp maple flavoring.
--Charity James
Banana Milk and Nut Milk
This is yummy as a drink and on hot cereal. Freeze 1” slices ripe bananas in zip lock bag.
Blend 1 large frozen banana & 1 ½ c. nut milk (see below) & ½ tsp vanilla (opt) til creamy
Nut Milk
Cow’s milk tends to be mucous forming & often contains hormones & antibiotics. We make this substitute for cereal, smoothies, & in recipes that require milk.
Blend til fine and smooth:
2 c. water
½ c. raw nuts (almonds, walnuts, cashews, or pecans). Add a few ice cubes to chill if desired. Refrigerate.
--Charity James
Blend 1 large frozen banana & 1 ½ c. nut milk (see below) & ½ tsp vanilla (opt) til creamy
Nut Milk
Cow’s milk tends to be mucous forming & often contains hormones & antibiotics. We make this substitute for cereal, smoothies, & in recipes that require milk.
Blend til fine and smooth:
2 c. water
½ c. raw nuts (almonds, walnuts, cashews, or pecans). Add a few ice cubes to chill if desired. Refrigerate.
--Charity James
Corn Bread
Yummy with soup, beans, chili, etc.
Stir together:
2 c each cornmeal & wheat flour
4 tsp baking powder
½ tsp each alt & baking soda
Combine with:
3 eggs
2 c. water
2-4 Tbl honey
Pour into muffin tins (bake 20 min), or 9X13 pan (bake 30 min) @ 375 degrees. Serve with butter & honey.
--Charity James
Stir together:
2 c each cornmeal & wheat flour
4 tsp baking powder
½ tsp each alt & baking soda
Combine with:
3 eggs
2 c. water
2-4 Tbl honey
Pour into muffin tins (bake 20 min), or 9X13 pan (bake 30 min) @ 375 degrees. Serve with butter & honey.
--Charity James
Flour Tortillas
Great for burritos, tostadas, rolled up with eggs & salsa, pizza sauce & toppings, steamed veggies, mayo, & lettuce, or with butter, honey, &/or cinnamon on top.
Stir:
2 ½ c. white wheat flour
1 tsp salt
¼ tsp baking powder
1 Tbl olive oil
Add mix well, knead lightly
¾ c. warm water
1 Tbl olive oil
Roll a walnut-size piece of dough very thin on floured surface. Cook on ungreased hot griddle til bubbles form, flip Y cook til “freckles” appear.
--Charity James
Stir:
2 ½ c. white wheat flour
1 tsp salt
¼ tsp baking powder
1 Tbl olive oil
Add mix well, knead lightly
¾ c. warm water
1 Tbl olive oil
Roll a walnut-size piece of dough very thin on floured surface. Cook on ungreased hot griddle til bubbles form, flip Y cook til “freckles” appear.
--Charity James
Pretzels
Fun to make with your children. Easter tradition in our home & in many countries- symbolic of arms folded in prayer.
1 ½ c warm water
3 tsp yeast
1 ½ tsp salt
2 Tbl sucanat (or sweetener)
4 Tbl oil
3 ½ c wheat flour
Mix & knead in bread machine or by hand for 8 min. Let rise til doubled. Oil cookie sheet. Roll dough into “snakes” & twist into pretzel shape.
Brush tops w/ an egg white mixed with a little water. Sprinkle w/ one of the following: salt, garlic salt, coarse salt or sesame seeds & salt. Let rise 30 min.
Bake 20 min. @375 degrees.
--Charity James
1 ½ c warm water
3 tsp yeast
1 ½ tsp salt
2 Tbl sucanat (or sweetener)
4 Tbl oil
3 ½ c wheat flour
Mix & knead in bread machine or by hand for 8 min. Let rise til doubled. Oil cookie sheet. Roll dough into “snakes” & twist into pretzel shape.
Brush tops w/ an egg white mixed with a little water. Sprinkle w/ one of the following: salt, garlic salt, coarse salt or sesame seeds & salt. Let rise 30 min.
Bake 20 min. @375 degrees.
--Charity James
Waffles
Soaking the flour neutralizes phytic acid & is easier on digestion. It feels much lighter to eat, & saves time in the morning too!
Stir, cover, & soak just before going to bed: (don’t refrigerate!)
5 c whole wheat flour
4 ½ c water
5 T plain yogurt
In the morning add:
5 egg yolks
1 ½ tsp salt
¼ c. sucanat or honey
Fold in & cook on oiled waffle iron:
5 tsp baking powder
5 beaten egg whites beaten until soft white peaks form, not stiff and dry!
--Charity James
Stir, cover, & soak just before going to bed: (don’t refrigerate!)
5 c whole wheat flour
4 ½ c water
5 T plain yogurt
In the morning add:
5 egg yolks
1 ½ tsp salt
¼ c. sucanat or honey
Fold in & cook on oiled waffle iron:
5 tsp baking powder
5 beaten egg whites beaten until soft white peaks form, not stiff and dry!
--Charity James
Gingerbread
We-especially David-love to eat this-especially around Christmas
Mix:
3 C. Wheat flour
2 tsp each cinnamon & ginger
1 tsp each baking soda & baking powder
Blend & Add:
1 C. water
2 eggs
¾ c. each honey & applesauce
¼ c. oil
½ c. molasses (or blackstrap molasses)
Mix with beaters on high speed for 2 min. (or by hand). Pour in mini loaf pans or sheet cake pan-sprinkle chopped walnuts on top. Bake 25-30 min. If using muffin tins, bake 15-20 min. Bake @ 350. Cool 10 min. Eat plain or with applebutter (see “Audrey’s Pancakes” recipe) or lemon sauce (see below).
Lemon Sauce
STIR thoroughly: ½ c. evaporated can juice (sweetener), 1 Tbl each cornstarch & arrowroot, ½ tsp finely grated lemon peel. ADD: ¾ c. water, 3 Tbl lemon juice. COOK & STIR til thick & bubbly. Remove from heat. STIR IN 3 tsp butter.
--Charity James
Mix:
3 C. Wheat flour
2 tsp each cinnamon & ginger
1 tsp each baking soda & baking powder
Blend & Add:
1 C. water
2 eggs
¾ c. each honey & applesauce
¼ c. oil
½ c. molasses (or blackstrap molasses)
Mix with beaters on high speed for 2 min. (or by hand). Pour in mini loaf pans or sheet cake pan-sprinkle chopped walnuts on top. Bake 25-30 min. If using muffin tins, bake 15-20 min. Bake @ 350. Cool 10 min. Eat plain or with applebutter (see “Audrey’s Pancakes” recipe) or lemon sauce (see below).
Lemon Sauce
STIR thoroughly: ½ c. evaporated can juice (sweetener), 1 Tbl each cornstarch & arrowroot, ½ tsp finely grated lemon peel. ADD: ¾ c. water, 3 Tbl lemon juice. COOK & STIR til thick & bubbly. Remove from heat. STIR IN 3 tsp butter.
--Charity James
Pineapple Coconut Mookies
When you take a muffin recipe & bake them like cookies, you get “Mookies”! They are best eaten fresh! You can always freeze extra muffins, breads, & cakes for later.
Mix:
1 20 oz. can pineapple (don’t drain!)
1 ¾ c. shredded coconut
Beat in:
5 eggs
1 ½ c. honey
1 tsp almond extra (opt.)
Add dry to wet ingredients
5 C. wheat flour
1 Tbl baking soda
1 tsp salt
Mix until just combined. Drop spoonfuls onto greased cookie sheet & bake @ 350 for 12 min. (or til lightly browned on the bottom & not wet in the center)
--Charity James
Mix:
1 20 oz. can pineapple (don’t drain!)
1 ¾ c. shredded coconut
Beat in:
5 eggs
1 ½ c. honey
1 tsp almond extra (opt.)
Add dry to wet ingredients
5 C. wheat flour
1 Tbl baking soda
1 tsp salt
Mix until just combined. Drop spoonfuls onto greased cookie sheet & bake @ 350 for 12 min. (or til lightly browned on the bottom & not wet in the center)
--Charity James
Banana Muffins
A great way to use over-ripe bananas. We love this recipe. If you don’t have plain yogurt on hand, add a tsp of lemon juice to milk and let it sit 10 min.
Mix well:
2 C wheat flour
1 tsp baking soda
½ tsp salt
Mix then add to dry ingredients:
1 ½ c. mashed bananas
¼ c. plain yogurt
1 egg
1/3 c. honey
3 Tbl oil
Beat until smooth. Bake in greased muffin tins for 20 min. at 350
--Charity James
Mix well:
2 C wheat flour
1 tsp baking soda
½ tsp salt
Mix then add to dry ingredients:
1 ½ c. mashed bananas
¼ c. plain yogurt
1 egg
1/3 c. honey
3 Tbl oil
Beat until smooth. Bake in greased muffin tins for 20 min. at 350
--Charity James
Cracked Wheat Cereal
I grew up on this every other morning of childhood. It’s good with milk and raisins or bananas, or raw nuts and honey, etc. You can buy a little inexpensive coffee grinder and grind whole wheat in it for a minute or so , tile the kernels are broken up.
Boil 4 c. water. Stir in (w/ wire whisk or fork)
2 c cracked wheat & ¼ tsp salt. Boil & stir for 2 min. Cover & let sit for 45 min.
--Charity James
Boil 4 c. water. Stir in (w/ wire whisk or fork)
2 c cracked wheat & ¼ tsp salt. Boil & stir for 2 min. Cover & let sit for 45 min.
--Charity James
Cream of Wheat
This is so much more nutritious than the processed type from the grocery store, and best for little ones who won’t chew the wheat balls enough to digest it.
Made from flour:
Stir 1 c. whole wheat flour into 4 c. cold water (with wire whisk)
Bring to boil while stirring constantly for about 3 min. to prevent lumps. Cover & remove from heat. Let it sit for 15 min.
Made from cooked what balls:
Put 2/3 c. cooking water with 1&1/2 c wheat balls & 1/8 t. salt in food processor until creamy.
Serve with milk & raisins, or sliced bananas.
--Charity James
Made from flour:
Stir 1 c. whole wheat flour into 4 c. cold water (with wire whisk)
Bring to boil while stirring constantly for about 3 min. to prevent lumps. Cover & remove from heat. Let it sit for 15 min.
Made from cooked what balls:
Put 2/3 c. cooking water with 1&1/2 c wheat balls & 1/8 t. salt in food processor until creamy.
Serve with milk & raisins, or sliced bananas.
--Charity James
Wheat Balls
This makes a chewy/nutty cereal or snack. You can also add cooked whole wheat to scrambled eggs, casseroles, soups, etc. for added nutrition/nutty texture. It freezes great so you can cook it less often.
On stove:
Rinse wheat in strainer. Bring 2 cups wheat & 4 cups water to a low boil (covered) for about an hour.
Crock pot:
Before bed, put 2 c. (rinsed) wheat & 5 c. water in crock pot & cook on low til morning. (about 7 hours or less)
Drain water, stir in honey while it’s warm, then add milk or a little cream, for breakfast cereal… Or just add some butter and salt. It makes a good cold cereal too.
-Charity James
On stove:
Rinse wheat in strainer. Bring 2 cups wheat & 4 cups water to a low boil (covered) for about an hour.
Crock pot:
Before bed, put 2 c. (rinsed) wheat & 5 c. water in crock pot & cook on low til morning. (about 7 hours or less)
Drain water, stir in honey while it’s warm, then add milk or a little cream, for breakfast cereal… Or just add some butter and salt. It makes a good cold cereal too.
-Charity James
Tips on Whole Wheat
From Charity James:
Wheat flour literally has over 100 more nutrients than white flour, along with the benefits of fiber. Substitute ¾ c. wheat flour for 1 c. white flour in your favorite recipes. Red wheat = most nutritious, stores the longest, great for breakfast cereals. Hard white wheat= lighter breads & desserts. Pastry wheat/soft white wheat = even lighter.
Store red wheat sealed in buckets or #10 cans for 20+ years (store under beds) & use some regularly out of a sack to save $ on packaging. The LDS cannery, Honeyville, & Walton Feed are good places to buy wheat. Honeyville sells fresh ground 25 lb sacks of wheat flour which should be stored in a refrigerator or freezer. I use Costco salad containers. Split a bag with a friend or 2 if cold space is limited.
Wheat flour literally has over 100 more nutrients than white flour, along with the benefits of fiber. Substitute ¾ c. wheat flour for 1 c. white flour in your favorite recipes. Red wheat = most nutritious, stores the longest, great for breakfast cereals. Hard white wheat= lighter breads & desserts. Pastry wheat/soft white wheat = even lighter.
Store red wheat sealed in buckets or #10 cans for 20+ years (store under beds) & use some regularly out of a sack to save $ on packaging. The LDS cannery, Honeyville, & Walton Feed are good places to buy wheat. Honeyville sells fresh ground 25 lb sacks of wheat flour which should be stored in a refrigerator or freezer. I use Costco salad containers. Split a bag with a friend or 2 if cold space is limited.
Chocolate Fondue
6 (1 oz) squares unsweetened chocolate
1 ½ c. sugar
1 c. cream
½ c. butter
1/8 tsp. salt
Melt chocolate over low heat. Add other ingredients, cook, stirring constantly for 5 min., until thick. Pour into fondue pot.
-Somer H.
1 ½ c. sugar
1 c. cream
½ c. butter
1/8 tsp. salt
Melt chocolate over low heat. Add other ingredients, cook, stirring constantly for 5 min., until thick. Pour into fondue pot.
-Somer H.
Oatmeal Cranberry White Chocolate Chunk Cookies
2/3 c. butter melted
2/3 c. brown sugar
2 large eggs
1 ½ c. oats
1 ½ c. flour
1 tsp baking soda
½ tsp salt
1 6oz pkg Craisins
2/3 c. white chocolate chips or chunks
Preheat oven to 375. Beat butter and sugar together until light and fluffy. Add eggs, combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins, and white choc. chips. Bake 10-12 min. until golden brown. Cool. Makes 2 ½ dozen.
Thank you Craisins package!
-Hillary Cottle
2/3 c. brown sugar
2 large eggs
1 ½ c. oats
1 ½ c. flour
1 tsp baking soda
½ tsp salt
1 6oz pkg Craisins
2/3 c. white chocolate chips or chunks
Preheat oven to 375. Beat butter and sugar together until light and fluffy. Add eggs, combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in craisins, and white choc. chips. Bake 10-12 min. until golden brown. Cool. Makes 2 ½ dozen.
Thank you Craisins package!
-Hillary Cottle
Almond Raspberry Bars
½ c. butter
1 (12 oz) pkg white chocolate chips
2 eggs
½ c. sugar
1 c. flour
½ t. salt
1 t. almond extract
½ c. raspberry jam
¼ c. sliced, toasted almonds
Preheat oven to 325. Grease and flour 9X9 inch pan. Melt butter in a saucepan over low heat. Remove pan from heat and add 1 c. white chocolate chips. Do not stir. Set aside.
In a mixing bowl, beat eggs until foamy. Gradually add sugar. Add: Set aside choc chip mixture, almond extract, flour, and salt. Take ½ of this mixture and spread in pan. Bake 15 min. until light golden brown. Cool completely. Stir remaining chips into the last ½ of dough. Spread a thin layer of jam over crust to cover. Spoon the rest of the dough over crust and jam and carefully spread it evenly over the jam. Sprinkle on almonds. Bake 35 minutes.
-Hillary Cottle
1 (12 oz) pkg white chocolate chips
2 eggs
½ c. sugar
1 c. flour
½ t. salt
1 t. almond extract
½ c. raspberry jam
¼ c. sliced, toasted almonds
Preheat oven to 325. Grease and flour 9X9 inch pan. Melt butter in a saucepan over low heat. Remove pan from heat and add 1 c. white chocolate chips. Do not stir. Set aside.
In a mixing bowl, beat eggs until foamy. Gradually add sugar. Add: Set aside choc chip mixture, almond extract, flour, and salt. Take ½ of this mixture and spread in pan. Bake 15 min. until light golden brown. Cool completely. Stir remaining chips into the last ½ of dough. Spread a thin layer of jam over crust to cover. Spoon the rest of the dough over crust and jam and carefully spread it evenly over the jam. Sprinkle on almonds. Bake 35 minutes.
-Hillary Cottle
Peppermint-Topped Brownies
10 Tb butter
6 oz. Bittersweet Chocolate (either in chip form or broken into pieces)
3 eggs
1 1/2 C sugar
1 Tb vanilla
1/4 tsp salt
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
bag of peppermint swirl candies (best ones are walmart brand called starlight mints!)
1/2 lb. semisweet chocolate
1 C whipping cream
1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 164. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.
Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY!
Thanks - myrecipes.com
-Laura Martin
6 oz. Bittersweet Chocolate (either in chip form or broken into pieces)
3 eggs
1 1/2 C sugar
1 Tb vanilla
1/4 tsp salt
1 C all purpose flour
1/2 C cocoa powder
1/2 tsp. baking powder
bag of peppermint swirl candies (best ones are walmart brand called starlight mints!)
1/2 lb. semisweet chocolate
1 C whipping cream
1. Oven 350. Grease 9 X 13 pan. In medium saucepan, stir butter and bittersweet chocolate over very low heat until just melted (do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3.Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm and a toothpick inserted in center emerges with only a few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 164. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake 15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as your guide. If scored lines don't hold, re-score quickly. Let candy cool completely. Gently break into squares along score lines. Arrange, bake, and score remaining 40 candies the same way (you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended. Remove from heat and let ganache cool until just warm. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room temperature or 1 hour in the refrigerator.
6. Place peppermint squares bottom side up on ganache, leaving enough room between squares to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan. Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours (to soften candy a bit). Serve slightly chilled.
Note - do not let plastic wrap touch brownies! Everything sticks to them. These can be made a couple days ahead and left in fridge! ENJOY!
Thanks - myrecipes.com
-Laura Martin
Peanut Blossom Cookies
Peanut Blossom Cookies
½ c. butter
½ c. peanut butter
½ c. sugar
1 unbeaten egg
1 ¾ c. flour
1 tsp salt
36 chocolate kisses
1 tsp. vanilla
2 Tbl milk
Cream butters. Add sugars until light and fluffy. Beat in err and vanilla. Sift dry ingredients, add to creamed ingredients. Shape dough into 1 inch balls. Roll balls in sugar and place on a greased cookie sheet. Bake at 375 for 8 min. Remove from oven. Top each cookie with a sold chocolate kiss. Return to oven & bake 2-5 min. longer until golden brown. Makes 3 dozen.
-Christy H.
½ c. butter
½ c. peanut butter
½ c. sugar
1 unbeaten egg
1 ¾ c. flour
1 tsp salt
36 chocolate kisses
1 tsp. vanilla
2 Tbl milk
Cream butters. Add sugars until light and fluffy. Beat in err and vanilla. Sift dry ingredients, add to creamed ingredients. Shape dough into 1 inch balls. Roll balls in sugar and place on a greased cookie sheet. Bake at 375 for 8 min. Remove from oven. Top each cookie with a sold chocolate kiss. Return to oven & bake 2-5 min. longer until golden brown. Makes 3 dozen.
-Christy H.
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