Soaked 100% Whole Wheat Bread

by Ida's friend

This recipe will yield 2 loaves.  A bit more than half the flour is soaked.

Ingredients on day 1

4 cups of freshly ground whole wheat flour

2 1/2 - 3 cups warm water

3 1/2 Tbsp apple cider vinegar or lemon juice

Mix the ingredients together making sure all the flour is moistened.  Cover loosely and let sit at room temp for up to 12-24 hours.  This lets the acid in the vinegar or lemon juice breakdown the phytic acid in the wheat.

Ingredients on day 2

In a mixer (or by hand) mix the flour/water/acid mix with

1/3 cup melted butter (not hot)

1/3 cup honey

1 Tbsp sea salt

1Tbsp yeast

2 1/2 - 3 cups of freshly ground whole wheat flour

Mix and knead until you have a nice supple dough (about 10 minutes by mixer, 20 by hand).  The flour you add depends on the day, the flour, and the humidity.  It may be slightly different each time. 

Place in a greased bowl and let rise for about 1 1/2 hours (until is doubles in size).

Punch down the dough and let rise again until double (it won't take as long this time ~ 1 hour).

Grease 2 loaf pans.  Punch down the dough and shape the loaves.  Let them rise until they are about 1-2 inches above the top of the rim of the pan (about 30-45 minutes).  

Preheat the oven to 350 F.

Bake the bread for 20 minutes.  Turn them and bake another 20 minutes.  Cool them out of the pan on a wire rack.  Wait at least 2 hours before slicing.  

I usually double this recipe and freeze the extra loaves.  Wrap well and store in the freezer.  To thaw,  just leave on the counter overnight.

Lemon Custard Ice Cream

4 eggs
2 1/2 cups sugar
1 cup milk
1/2 tsp. vanilla extract
6 cups whipping cream
4 tsp. lemon extract
12 drops yellow food coloring

In a medium bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir in lemon extract and food coloring.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Strawberry Ice Cream

4 cups strawberries
4 eggs
2 1/2 cups sugar
2 cups milk
1/2 tsp. vanilla extract
4 cups whipping cream

Wash strawberries; remove and discard stems.  Puree strawberries in a blender or food processor; set aside.  In a medim bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir strawberries into mixture and pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Butter Pecan Ice Cream

4 Tbs. butter
1 cup coarsely chopped pecans
2 cups packed brown sugar
1 cup water
4 eggs
2 tsp. vanilla extract
2 cups half and half
4 cups whipping cream

In a small skillet, melt butter.  Add pecans.  Stir over low heat until pecans are golden brown but not burned; set aside.  In a medium saucepan, combine brown sugar and water.  Stir over medium heat until sugar dissolves and mixture comes to a boil.  Stirring occasionally, simmer gently 2 min; set aside.  In a medium bowl, beat eggs until thick and lemon colored, about 5 min.  Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten egg yolks.  Continue beating until cool and thick; set aside.  Stir in vanilla, half-and-half, whipping cream and toasted pecans.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Rocky Road Ice Cream

2/3 cup unsweetened cocoa powder2 cups sugar
4 cups milk
2 tsp. vanilla extract
1/4 tsp. salt
4 cups whipping cream
2 (1 oz) square semisweet chocolate
2 cups miniature marshmallows
1 cup chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar.  Gradually stir in milk.  Stir over low heat until sugar and cocoa dissolve.  Cool to room temperature.  Stir in vanilla, salt and whipping cream; set aside.  Shred chocolate with coarse side of grater.  Stir shredded chocolate, marshmallow and almond or pecans into cocoa mixture.  Pour into ice cream canister.  Freeze in ice cream maker. Stir marshmallows evenly throughout frozen mixture before serving or ripening.  Makes about 4 quarts.

Old Fashioned Vanilla Ice Cream

2 2/3 cups sugar
2 Tbs. cornstarch
1/2 tsp. salt
6 cups whole milk
4 egg yolks
2 cans evaporated milk (5.33 oz cans)
2 cups whipping cream
2 Tbs. vanilla extract

In a medium saucepan, combine sugar, cornstarch and salt.  Stir in whole milk.  Stir over medium heat until mixture begins to simmer.  Simmer 1 min. over low heat; set aside.  In a small bowl, lightly beat egg yolks.  Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.  Cook and stir over low heat 2 min. or until slightly thickened.  Stir in evaporated milk, whipping cream and vanilla.  Cool to room temperature.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Wendy's Chili

Ida

2 lbs. fresh ground beef
4 c. tomato juice (secret ingredient!!!)
2 cans diced tomatoes
1 can kidney beans, drained
1 medium onion, chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
2 Tbs. chili powder (can add more to taste)
1 tsp. cumin
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper

1/2 tsp. oregano

1/2 tsp. sugar
1/8 tsp. cayenne pepper

Brown the ground beef in frying pan.  (Can brown onion with beef or just add it to the pot).  Put the beef and the remaining ingredients into crockpot on HI for 4-5 hours.  Or you can do it in a large pot for 1 to 1 1/2 hours, stirring occasionally.  

Toll House Chocolate Chip Cookies

Ida

1 c. shortening
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 tsp. hot water
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 1/2 C. flour
2 C. quick oats
2 C. chocolate chips 

Mix sugars, shortening, and eggs. Beat until Fluffy! Add remaining ingredients.

Bake at 375 degrees for about 8 minutes or until SLIGHTLY brown. (Important if you take out to late the are too crispy, the trick is taking them out when they are just barely starting to get golden on the edges and they still appear a little shiny) 

Alterations:  Old fashioned oats work fine, just use a little less.  Add a little coconut for a new flavor!

Bacon Potato Soup

Shauna

1/2 pound bacon diced and browned.
1/3 cup onion chopped and browned (put in with bacon for about last five minutes) Drain off bacon grease (save it to stir back in)

4-5 med. potatoes cubed and boiled til soft. (Peel first if you like)

Drain off water from potatoes (Save it to stir back in)
With potato masher or hand mixer, mash potatoes til just a few chunks are left.

Over medium/low heat combine...(or crock pot)
mashed potatoes
1 tsp salt
1/2 tsp black pepper
2 cups half n half or cream
2 Tablespoons bacon grease (or more for added flavor)
1/2 cup potato water

Add more cream, water, or milk til it is as thick as you like....

Add bacon/onion
Season w/ more salt/pepper if you like.
Serve with grated cheese on top!


Alterations...
Add dash of garlic powder for a different taste.
Grate and add 1/4 cup carrots while simmering for a bit of color

EASY TO DOUBLE!!!!

Pumpkin Spice Bread

Misha

15 oz can pumpkin
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground cloves
1/2 cup water
3 1/2 cups dark brown sugar
1 cup vegetable oil
4 large eggs, lightly beaten
3 1/2 cups flour
2 tsp. soda
1 1/2 tsp. salt
Chopped walnuts (optional)

Heat oven to 350

Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy.  Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.

Transfer to a medium bowl; whisk in 1/2 cup water, then brown sugar, then oil, then eggs until smooth.

In a separate bowl whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined.  Scrape batter into 2 9x5 loaf pans or 6 small loaf pans.

Bake until firm and golden brown, about 70 minutes for large loaves (50 for small).

To-die-for Crock Pot Roast

Ida

1 beef roast

1 pkg brown gravy mix

1 pkg dried Italian salad dressing mix

1/2 pkg ranch dressing mix

½ c water

Place beef roast in crock pot.  Mix the dried mixes together and sprinkle over the roast.  Pour water around the roast.  Add potatoes & carrots around the roast.  Cook on low for 7-9 hours.  

Chinese Broccoli Beef

Misha

1 bunch fresh broccoli, sliced lengthwise
1 lb. lean steak
1/4 cup oil
1 bunch green onions, sliced
3 Tbs. soy sauce
1/2 cup water
1/4 cup beef broth or bouillon
1 Tbs. sugar
1/4 tsp. powdered ginger
2 tsp. cornstarch

Heat 2 Tbs. of the oil in skillet. Add beef and saute; remove beef and set aside. Add remaining 2 Tbs. of oil to the skillet. Saute the onions for 5 minutes. In a small bowl add the 1/4 cup water, soy sauce, cornstarch and ginger. Pour mixture over vegetables; add meat and cook. Reduce heat to a simmer; cook until broccoli is tender, 10 minutes. Serve over cooked rice. Serves 4.

Creamy Chicken Tacos

Misha

3-4 chicken breasts
16 oz jar salsa
1 pkg cream cheese
tortillas and taco fixings

Put chicken and salsa in crock pot. Cover and cook on low for 6-8 hours (or high for 4 hours). Remove chicken and shred. Return to crock pot and stir in cream cheese. Cook until cream cheese has melted.
Use as filling for tacos.

Chicken Pot Pie

Misha

2 cans cream of chicken soup
2 pkgs frozen mixed veggies, thawed (or boil some carrots, celery, onion, peas, whatever you want)
2 cups chicken, cooked and cubed

Mix together and pour in 9x13 pan. Top with biscuit recipe and bake 450 for 10-15 min or golden brown.

Biscuits
2 cups flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup oil
3/4 cup buttermilk

Combine flour, baking powder, salt, and soda. Mix. Stir in oil. Add buttermilk and stir until blended. Drop by spoonfuls on top of soup/chicken mixture.

Soft Pretzels

Selma

1 cup + 2 Tbs. water
3 cups flour
3 Tbs. brown sugar
1 1/2 tsp. yeast
2 quarts water
1/2 cup soda
coarse salt

Mix first 4 ingredients. Dough is not sticky to touch. Divide into 8 balls. Roll into 20 inch rope and form pretzel. In saucepan bring 2 quarts water and soda to a boil. Drop pretzel into boiling water for 10-15 seconds. Remove and drain on paper towel (or dish towel so it doesn't stick). Place pretzel on well greased baking sheet. Bake at 425 for 8-10 minutes. Spritz with water and sprinkle with salt.
*Yummy dipped in Tostito's Salsa con Queso (found on the chip isle by the salsas)

Susanne's Spinach Salad

Misha

1 package baby spinach leaves
1 cup parmesan or swiss cheese (or both)
1 cup crumbled bacon
1 small conatiner large curd cottage cheese
1 small red onion (chopped)
1 cup sliced mushrooms

In strainer, wash and dry cottage cheese.
Layer ingredients in salad bowl, pouring small amounts of dressing in between each layer.

Dressing:
2/3 cup oil
1/3 + cup red wine vinegar
1/2 + cup sugar
2 tsp. dry mustard
1 Tbs. poppy seeds
1 tsp. salt

Excellent--but does not keep well, make right before serving.

Fiery Island Pineapple Pork Chops

Misha

4 boneless pork chops 1/2 inch thick
4 tsp. Jamaican Jerk seasoning (or Caribbean)
1/2 cup hot pepper jelly
2 Tbs. pineapple juice
1 tsp. minced fresh ginger
fresh pineapple or canned pineapple rings

Coat chops with jerk seasoning; set aside for 5 minutes.  Meanwhile, microwave jelly, pineapple juice and ginger on high for 30-60 seconds or until melted.  Grill pork over medium-high heat for 5-6 minutes per side, turning once.  Baste frequently with glaze.  During last 3 minutes of grilling time, place pineapple rings on the grill.  Baste with jelly mixture.  Grill pineapple until heated through.  Serve pork chops with pineapple.

Poppy Seed Muffins

Misha

2 cup flour
1/2 tsp. salt
1/4 cup poppy seeds
1/4 tsp. baking soda
1 cup sugar
1/2 cup butter, melted
2 eggs
3/4 cup sour cream
1 tsp. vanilla

Combine flour, salt, poppy seeds, and baking soda.  In a separate, larger bowl, cream together sugar and butter and beat for two minutes.  Add eggs one at a time, blending well after each.  Then add sour cream and vanilla and beat well.  Gradually blend in the flour mixture until well combined.  Bake 375 for 15-20 minutes.  Makes 12-18 muffins.

Orange Pound Cake

Misha

3 cups flour
1/2 tsp. baking soda
1 cup butter, softened
2 cups granulated sugar
6 eggs
2 Tbs. orange juice
2 tsp. grated orange zest
1 cup sour cream

Glaze:
2 cups powdered sugar
2 Tbs. + 1 tsp. orange juice (I had to use a bunch more)
1/2 tsp. vanilla

Preheat oven to 325. Spray bundt or angel food cake pan.
In medium bowl, combine flour and baking soda; set aside. In large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each one. Stir in orange juice and zest. Add flour mixture to butter mixture alternately with sour cream, beating well after each addition. Pour into prepared pan.

Bake 50-55 min or until toothpick inserted in center comes out clean. Cool cake in pan 15 minutes on cooling rack. Remove from pan and cool completely. (I didn't so the frosting would somewhat drizzle down cake).

In small bowl combine glaze ingredients and drizzle over cooled cake.  (I added some more orange zest to the top for looks:)

Best Grape Salad

Ida

2 lb green grapes

2 lb red grapes

8 oz sour cream

8 oz cream cheese, softened

½ c sugar

1 tsp. vanilla

Topping:

1 c. brown sugar, packed

1 c crushed pecans

Wash grapes, set aside.  Mix sour cream, cream cheese, sugar and vanilla together.  Stir in grapes, pour into large bowl.  Combine topping and sprinkle over the top.