Orange Dream Dessert

Colyn doesn’t like the lemon so I use a container of frozen raspberries on top.

Ingredients

2 C Hi Ho crackers or Ritz, crushed	4 Tbsp. lemon juice
4 Tbsp. sugar	1 C sugar
6 Tbsp. margarine - melted	2 slightly beaten eggs
1/3 gal. soft vanilla ice cream (5 ½ C)	6 Tbsp. butter
1 Quart orange sherbet (4 C)

Directions
Stir together crackers, sugar, and melted margarine.

Put in 9x13 pan and put in freezer.

Mix together ice cream and sherbet. Spread over 1st layer and freeze.

Blend together over low heat lemon juice and sugar.

Slowly add 2 slightly beaten eggs.

Add butter and cook until thick.

Cool completely before spreading on ice cream and freeze again.

Source: My mom

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Pumpkin Dip for Fruit

Ingredients

6 – 8 oz Neufchâtel cream cheese	2 tsp maple syrup
1/2 cup packed brown sugar	1/2 tsp ground cinnamon
1/2 cup canned pumpkin	Apple or other Fruit Slices

Directions
Place first 3 ingredients in a medium bowl, beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with fruit.

Source: Cooking Light

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Chipotle Chicken Rub

Ingredients

2 tsp firmly packed brown sugar	1 tsp oregano
1 1/2 tsp chipotle chile pepper	1 tsp garlic
1 tsp paprika	1/2 tsp ground cumin

Directions
Combine all ingredients in a large bowl and mix well. Store in an airtight container.

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Grilled Chicken with Chipotle – Orange Glaze

Ingredients

1 T orange juice concentrate, thawed	1 tsp molasses
1 1/2 tsp finly chopped chipotle chilies in adobo sauce	1/2 tsp Dijon mustard
1 1/2 tsp balsamic vinegar	2 boneless chicken
	1/8 tsp salt

Directions
Preheat grill and lightly oil the rack

Whisk orange juice concentrate, chilies, vinegar, molasses an mustard in a small bowl.

Sprinkle chicken with salt. Grill the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

Note: Chipotle chilies in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

Source: Eating Well

Nutrition
Per serving: 152 calories; 3 g fat ( 1 g sat , 1 g mono ); 63 mg cholesterol; 7 g carbohydrates; 2 g added sugars; 23 g protein; 0 g fiber; 251 mg sodium; 302 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Vitamin C (20% dv).

Carbohydrate Servings: 12

Exchanges: 1/2 other carbohydrate, 3 very lean meat

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Orange Beef Stir-Fry with Broccoli and Red Pepper

Serve with Rice

Ingredients

1/2 cup orange juice	2 tsp freshly grated orange zest
1 T rice vinegar (I used Champagne)	1 sm. Red onion diced (1/2 cup)
1 T cornstarch	3 clove garlic, minced
1 T oil	1 cup onion, sliced
12 oz flank steak, cut into ¼ inch thick slices	4 cups broccoli, cut into 1 inch florets
1 T minced fresh ginger (or a couple shakes of ground)	1 red bell pepper, cut into strips (1 1/2 cup)

Directions
TIn a small bowl, whisk together the orange juice, soy sauce, oyster-flavored sauce, vinegar, hot sauce, and cornstarch; set aside.

Heat 1 tsp oil in large nonstick skillet or wok over high heat. Add 1/2 the steak and cook, with out stirring or turning, until browned on the underside, about 1 minute. Stir and turn the slices, then cook just until browned on the other side, about 30 seconds. Transfer to a plate. Add another 1 tsp oil, repeat with the remaining steak, and transfer to the plate.

Add the remaining 1 tsp of oil to the skillet, then add the ginger, orange zest, and garlic and stir-fry until fragrant, 10 to 20 seconds. Add the onion and stir-fry for 1 minute. Add the broccoli and bell pepper and stir-fry for 30 seconds. Add 1/4 cup water, cover and cook just until crisp-tender about 1 1/2 minutes. Push the vegetables to the outside of the pan. Stir the reserved sauce, pour into the center of the pan, and cook, stirring, until glossy and thickened, about 1 minute. Stir the vegetables into the sauce, return the steak to the skillet and turn to coat.

Serve with Rice

1 Serving = 1 1/2 cups

Source: Reader's Digest - Magic Foods for Better Blood Sugar (Recipe slightly modified)

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Rigatoni Pasta Salad

Easily cuts in half. 

Omit cheese to make Dairy-free or use a Dairy-free alternative.

Ingredients

1 16 oz. rainbow rigatoni, cooked & drained	1 sm. Red onion diced (1/2 cup)
2 C Italian salad dressing	2 sm. Zucchini, diced
2 C broccoli florets	2 C cooked turkey, cubed
1 C carrots, chopped	1 C cheddar cheese, cubed
1/2 C red bell pepper, diced	2/3 C grated parmesan cheese

Directions
Toss pasta with 1 C salad dressing.

Refrigerate.

Steam broccoli, carrots & pepper for 2 minutes. Do not overcook.

Add veg. and remaining ingredients to pasta

Toss and refrigerate until chilled

Source: My mom

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Yogurt

You need a special Yogurt Maker. We have the Salton Yogurt Maker YM9

Ingredients

1 qt (4 cups) milk
1/2 cup dry milk
1/2 cup plain or vanilla yogurt/td>

Directions
Heat milk and dry milk to 110° F (Stir after 5 minutes and after each additional minute). – DO NOT BOIL!

Plug in yogurt maker to warm.

Add yogurt to milk – Stir GENTLY to blend. DO NOT BEAT OR WHIP!

Process 5 to 10 hours. Do not move while processing.

Chill 2 to 4 hours before serving.

Source: My mom

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Caramel Crispix

Ingredients

1 cup butter	1/2 tsp vanilla
2 cups brown sugar	1/2 tsp baking soda
1/2 cup white Karo syrup	18 oz Crispix cereal

Directions
Melt butter, brown sugar and syrup. Bring to a boil for one minute. Add vanilla and baking soda. Mix.

Put Crispix in large paper sack. Pour caramel mixture over cereal. Stir.

Microwave on high one minute. Stir.

Repeat this two more times.

Spread on wax paper. Let cool. Break up. Store in airtight container.

Source: Colyn’s aunt Corlis

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D’amico & Sons Chicken Pasta Salad

Ingredients

1 lb rotini pasta, cooked rinsed, and chilled	1 medium onion, diced
2 lb cooked, cubed chicken	4 stalks of celery, diced
1 pkg craisins	1 pkg of slivered almonds
Dressing:	2 T cold water
1/4 cup powdered sugar	2 tsp salt
2 T white champagne vinegar	1/2 tsp pepper
2 cups real mayonnaise	2 T poppyseeds

Directions
Toss salad with dressing and chill at least a couple hours before serving. This salad can be refrigerated up to 3 days – but the craisins discolor the pasta.

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Pizza Sauce

Very rich and thick sauce. Can be canned or frozen. This is what makes Colyn’s Pizza AWESOME!!

Ingredients

28 oz diced tomatoes	2 T Italian seasoning, heaping
12 oz tomato paste	1 tsp garlic powder
1/2 tsp salt	1/8 cup olive oil
1/2 tsp pepper	2 T parmesan cheese
1 tsp onion powder

Directions
Puree the drained tomatoes well. Add all the ingredients except the cheese into a heavy saucepan with a cover.

Simmer covered for about 30 minutes; add cheese during the last 10 minutes of cooking.

Source: My Husband Colyn

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Pizza Dough

We use the Kichen-Aid bowl and dough hook for the initial mixing then finish with the Dough Hook. Colyn usually adds 1-2 T of white sugar to slightly sweeten the dough

Ingredients

4 1/2 cups unbleached all purpose flour	4 1/2 tsp dry yeast (2 packages)
1 tsp salt	1 1/2 cup warm water (110 F)
1/4 cup olive oil	2 tsp light brown sugar

Directions
Measure 1/2 cup warm water into 2 cups container and stir in brown sugar. Dissolve the dry yeast in the water and set aside for 5 minutes. This will become frothy.

Sift 4 cups of the flour and the salt into a large mixing bowl. Make a depression in the middle of the flour and pour in 3/4 of the olive oil and 1 cup warm water. When yeast is ready, add it also.

Dust your kneading surface with flour and then mix the ingredients in the bowl with your hands. Place dough ball on the floured surface and knead for 8 to 10 minutes. Add flour to kneading surface in the dough is too sticky or wet. Eventually the dough will become elastic.

Rub the insides of a clean bowl with the remaining olive oil and place dough in it. Coat the dough with the olive oil by turning it in the bowl. Cover with a clean cloth and let rise in a warm, draft-free place until it doubles in size, about 1 1/2 to 2 hours.

Divide into two halves and form each to make a pizza. Brush entire crust with olive oil. Polk the dough with a folk to help reduce bubbles. Let the dough sit in a warm place and rise a little before filling. (This is optional.)

Spoon in sauce, cover with cheese and toppings.

Bake at 500° F for about 12 to 15 minutes.

Source: My Husband Colyn

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Pineapple-Rum Chicken Kabobs

Ingredients

1 lb boneless skinless chicken breast	1 T olive oil
1/3 cup unsweetened pineapple juice	1 medium onion cut into wedges
3 T rum	3 plums or 2 nectarines pitted and cut into thick slices
1 T brown sugar	2 cups fresh or canned pineapple chunks

Directions
Cut chicken into 1 inch pieces, Place chicken in a Ziploc bag. For marinade, combine the 1/3 cup pineapple juice, the 3 T rum, the brown sugar, and oil. Pour over chicken. Seal bag. Marinate in refrigerator at least 4 hours up to 24 hours, turning bag occasionally.

Drain chicken, reserving marinade. In a small saucepan bring reserved marinade to boiling. Boil gently, uncovered for 1 minute. Remove from heat. On four skewers, alternately thread chicken and onion, leaving about ¼ inch space between pieces. Alternately treading fruit on separate skewers.

Grill skewers on the rack of an uncovered grill directly over medium coals until turn and onions are tender and chicken is no longer pink, and fruit is heated through once and brushing occasionally with the heated marinade during the last half of grilling. Serve over hot cooked rice.

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Honey-Glazed Chicken Stir-fry

Ingredients

12 oz skinless, boneless chicken	4 tsp soy sauce
2 T honey	1 1/2 tsp cornstarch
2 T vinegar	2 T cooking oil
2 T orange juice
4 cups vegetables – broccoli, pepper, onion	2 cups hot rice

Directions
Cut chicken into bite-size strips; set aside. For sauce, a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

Pour oil into a large skillet. Heat over medium-high heat. Add vegetables to wok; cook and stir until veggies are crisp-tender. Remove veggies from skillet. Add chicken; cook and stir until chicken is no longer pink. Push chicken from the center of pan. Stir sauce; add to center of the pan. Cook and stir until thickened and bubbly.

Return cooked veggies to skillet, Cook and stir until heated through. Serve over rice.

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Wild Rice and Chicken Casserole

Recipe easily doubled. This can be frozen before baking – Just thaw & bake.

Ingredients

1 (6 oz) pack Long Grain & Wild Rice	1 cup water chestnuts – drained
1 can cream of Chicken/Mushroom Soup	1 cup mushrooms – drained
4 cups Chicken – cooked & chopped	3 T Soy Sauce
1 cup celery – chopped	1 cup Chicken Stock
1/4 cup chopped onion
Topping
1 1/2 cup seasoned Bread Stuffing – Dry	1/2 cup margarine melted

Directions
Cook rice according to package directions.
Blend in Soup, Chicken, Celery, Onion, Water Chestnuts, Mushrooms & Soy Sauce.
Spread in 9x13 Pan. Sprinkle with topping.
Bake at 350 F for 1 hour.

Source: My sister-in-law Cary

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Tater Tot Hotdish

Ingredients

1 1/2 lb hamburger	1 can cream of mushroom soup
Onion	1 can of peas or corn
Tater tots	Slices of cheese

Directions
Preheat the oven to 350 F.
Brown hamburger and onion, season with salt and pepper. Add cream of mushroom soup and peas.
Put in 9x13 pan. Cover with slices of cheese then cover with tater tots.
Bake for 30 – 40 minutes.

Source: My mother-in-law

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BBQ Baked Beans

Much better then out of the can! The main difference is BBQ Sauce. Experiment to find your favorite.

Ingredients

4 – 6 slices bacon – cut into thin strips	1/2 cup open pit BBQ Sauce, any flavor
2 1/3 cups finely chopped onions	1/3 cup brown sugar, firmly packed
2 (16 oz) cans baked beans	1 T mustard
2 tsp onion powder	2 T butter
1 1/2 tsp garlic powder	1/2 tsp ground black pepper

Directions
Sauté bacon and onion in large saucepan until onions are tender. Stir in remaining ingredients. Bring to a boil. Cook 15 minutes. Stirring occasionally.

Source: Al Scheiderman’s secret recipe

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Refrigerator Mashed Potatoes

These also taste good immediately!

Ingredients

5 lbs potatoes (9 large)	1 tsp salt
8 oz package cream cheese	1/4 tsp pepper
1 cup sour cream	2 tsp garlic powder
2 tsp onion powder	2 T butter
1 1/2 tsp garlic powder	1/2 tsp ground black pepper

Directions
Cook peeled potatoes in salted water until tender, drain. Mash until smooth, add remaining ingredients and beat until light and fluffy. Cook, cover and place in refrigerator for up to two weeks.

To eat place desired amount in greased casserole, dot with butter and bake at 350ºF until heated through. (Approximately 30 minutes.)

Source: My mom

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Sweet ‘N’ Spicy Cocoa Rub

Good on meat, potatoes, and vegetables.

Ingredients

2 T firmly packed brown sugar	1 tsp paprika
1 T Italian seasoning	1/2 tsp ground red pepper flakes
2 tsp onion powder	1/2 tsp ground cumin
1 1/2 tsp unsweetened cocoa powder	1/2 tsp sea salt
1 1/2 tsp garlic powder	1/2 tsp ground black pepper

Directions
Combine all ingredients in a large bowl and mix well. Store in an airtight container.

Source: Paula Dean

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Taco Soup

The next day it is thicker. We like it better the next day.

Ingredients

1 lb hamburger	1 can diced tomatoes
1/2 cup chopped onions	1 can tomato sauce
1 can corn, undrained	1 pkg dry taco seasoning
1 can kidney beans or black beans	1 lb Velveeta, cubed

Directions
Brown hamburger and onions in a skillet.

Combine remaining ingredients except the Velveeta.

Once the soup is hot add the Velveeta cheese and cook till melted.

Serve with tortilla chips or Doritos and sour cream.

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Strawberry Brownie Torte

This tests best fresh. Stays about a week.

Ingredients

1 (21.5 or 23.6 oz) pkg brownie mix	1 (5oz) pkg instant vanilla pudding (big box)
1 can (14 oz) sweetened condensed milk	1 (4oz) container cool whip
1/2 cup cold water	1 quart sliced fresh strawberries

Directions
Grease two 9 inch round layer cake pans. Prepare brownie mix as package directions for cake-like brownies. Pour into pans. Bake a 350°F for 20 minutes. Cool

In bowl mix condensed milk and water (I don’t scrape out of the can of milk, I just kind of pour most of it out, otherwise it seems like it gets so runny). Beat in pudding mix. Chill. (I chill this overnight) Fold in whipped topping.

Place 1 brownie layer on a plate. Top with 1/2 each pudding mix and strawberries. Repeat and refrigerate.

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Strawberry Pretzel Dessert

Ingredients	Directions
2 cups crushed pretzels	Mix first 3 ingredients and press into a 9x13 pan. Cool
3/4 cup melted margarine
1/2 cup sugar
8 oz cream cheese	Mix the next 3 ingredients and and pour over cooled crust
1 cup sugar
8 oz cool whip
3 oz strawberry jello	Mix remaining ingredients. Cool till partly gelled.
2 cups boiling water	Pour on top of cool whip mixture and refrigerate till firm
2 pkgs of frozen strawberries

Source: My mom and my mother-in-law

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Special K Bars

For a softer bar, heat it in the microwave.

Ingredients

1 cup sugar	1 tsp vanilla
1 cup white corn syrup	6 cups Special K
1 1/2 cup peanut butter

Directions
Combine sugar and syrup. Let it come to boil. Take off heat.
Add peanut butter and vanilla. Add cereal.
Top with chocolate if desired.
Press mixture evenly in a greased 9x13x2 inch pan.

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Prize Winning Chocolate Chip Cookies

Ingredients

1 cup margarine	2 cups and 2 T flour
1/2 cup peanut butter	1 tsp baking soda
1 cup brown sugar	1 1/2 cup oatmeal
1/2 cup white sugar	1/2 cup nuts
2 eggs	12 oz package chocolate chips

Directions
Cream margarine and peanut butter.
Add sugars, eggs, and mix together.
Add flour and soda.
Stir in oatmeal, nuts and chocolate chips.
Drop teaspoon size dough on a cookie sheet.
Bake at 350º F for 10 to 12 minutes.

Source: My mother-in-law

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Rice Krispies Treats (3 variations)

Rice Krispies Treats

Ingredients

3 T margarine
10 oz pkg (40) regular marshmallows (4 cups mini marshmallows)
6 cups rice krispies cereal

Directions
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted.

Remove from heat.

Add rice krispies cereal. Stir until well coated.

Use a buttered spatula or wax paper, press mixture evenly in a greased 9x13x2 inch pan.



Peanut Butter Rice Krispies Treats

Ingredients

1 cup sugar	1 cup peanut butter
1 cup white corn syrup	8 cup rice krispies
1/2 cup butter or margarine

Directions
Melt sugar, corn syrup and margarine in a pan. Bring to a boil.

Remove from heat. Stir in peanut butter.

Add rice krispies cereal. Stir until well coated.

Press mixture evenly in a 9x13x2 inch pan.



Carmel Rice Krispies Treats

Ingredients

8 cup rice krispies	1 (14 oz) package caramels
1/2 cup butter or margarine	1/4 cup butter
2 (16 oz) packages miniature marshmallows	1 cup sweetened condensed milk

Directions
Melt 1/2 cup butter and 1 1/2 pkgs of mini marshmallows. Pour over rice krispies cereal. Save some for topping. Stir until well coated.

Press remaining mixture evenly in a 10x13 inch pan. Sprinkle with ½ package mini marshmallows over mix in pan.

Melt ½ cup butter, 14 oz caramels and condensed milk. Pour over marshmallows. Sprinkle remaining rice krispies mix on top.

Refrigerate.

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Peppermint Spiral Cookies

My favorite cookie at Christmas time and freezes well.

Ingredients

1 cup butter or margarine, softened	2 1/2 cup flour
1 1/2 cup sugar	1 1/2 tsp baking powder
1 egg	1/2 tsp salt
1 tsp peppermint extract	Red food coloring

Directions
Cream butter gradually add sugar. Beat till light and fluffy. Add egg and extract. Beat well. Combine dry ingredients and add to creamed mixture, beating just till blended.

Divide dough in half. Tint one part with red coloring. Cover and chill (an hour or so)

Cut two strips of wax paper 25-30” long and dust with flour.

Form each part of dough into a long tube shape. Pat and roll into a 20 x 6” or 22 x 5” rectangle. Invert pain dough on top of red. Remove waxed paper from plain dough. Roll up jellyroll fashion so you have a tube 20 – 25” long. Removing wax paper as you roll. Cut the tub in half and wrap in wax paper and chill or freeze.

Cut into ¼ inch slices. Place 2 inches apart on ungreased cookie sheet.

Bake at 350º F for 10 to 12 minutes (less if using butter).

Source: My mom

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$250 Cookies

A Favorite - Makes a large batch and freezes well.

Ingredients

2 cup margarine	4 cups flour
2 cups white sugar	5 cups oatmeal, chopped (measure then chop)
2 cups brown sugar	1 tsp salt
4 eggs	2 tsp baking soda
2 tsp vanilla	2 tsp baking powder
Semi-sweet chocolate chips	1 cup chopped nuts (optional)

Directions
Cream first 5 ingredients.
Combine dry ingredients except chocolate chips and nuts. Mix well.
Mix in chips and nuts.
Bake at 350º F for 15 minutes.

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Fruit Crisp Topping

Perfect for a 9x9 pan. To make a larger amount (9x13 pan) increase the brown sugar, flour & oatmeal to 1 1/4 cup each.

Ingredients

1 cup brown sugar	1/4 tsp salt
1 cup flour	1/4 tsp baking powder
1 cup old-fashion oatmeal	1/2 cup (1 stick) margarine, melted
1/4 tsp baking soda

Directions
Mix all ingredients together adding the margarine last.

Source: My mom

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Lemon Torte

Ingredients	Directions
1 box yellow Jiffy Cake	Bake cake in 9x13 pan for 15 minutes. Cool
1 box instant vanilla pudding	Beat pudding, cream cheese, and milk.
8 oz cream cheese, soften	Spread over cooled cake.
1 3/4 cup milk
1 can lemon pie filling	Spread over pudding.
8 oz Cool Whip	Spread on top and chill.

Source: My mom

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Apple Pecan Bundt Cake

I've made it with 4 cups of apples and 1/2 cup chopped fresh cranberries and it tasted good that way too!
Ingredients

3 cups flour	1 1/2 cup oil
1 tsp baking soda	2 tsp vanilla
1 tsp salt	2 3/4 cup apples
3 eggs	1 cup chopped pecans
2 cups sugar

Directions
Beat eggs, sugar, oil and vanilla. Add flour, baking soda and salt. Add apples and nuts.
Put in a greased & floured bundt pan.
Bake at 325° F for 1 hour to an1 hour 15 minutes.

Source: My mother-in-law

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Breakfast Bundt Cake

Easy and delicious! I normally omit the glaze unless served as a dessert.

Ingredients

1 package yellow cake mix	1 tsp vanilla
3/4 cup oil	1 tsp butter extract
3/4 cup water	1/2 cup sugar
1 small package instant vanilla pudding	2 tsp cinnamon
4 eggs	1/2 cup chopped nuts (optional)
Glaze: (optional)
1/2 cup powdered sugar	1/4 tsp vanilla
1 1/2 T milk	1/8 tsp butter extract

Directions
Preheat oven to 350°F

Mix well cake mix, oil, water and pudding. Add eggs one at a time and beat for 6 minutes on high. Add vanilla and butter extract

In a small bowl mix sugar, cinnamon and chopped nuts.

In a greased bundt pan sprinkle a few nuts then layer batter and nut/cinnamon mixture in pan beginning and ending with batter.

Bake for 35 – 40 minutes. Let stand for 8 minutes then remove from pan.

Combine glaze ingredients and mix well. Brush or drizzle glaze while cake is warm – NOT HOT!

Source: My Mom

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Bavarian Apple Cake/Bars

Use a 9x13 pan for a cake and an 11x17 for bars.

Ingredients

2 large eggs	3 tsp cinnamon
1 cup oil	1 tsp soda
2 cups sugar	½ tsp salt
1 tsp vanilla	4 cups diced apples
2 cups flour	1/2 cups nuts

Directions
Combine eggs, oil and sugar, beat until light.
Combine flour, cinnamon, soda, and salt. Add to creamed mixture.
Add vanilla, apples and nuts.
Pour into a greased pan.
Bake at 350°F 45-60 minutes.

Frosting:
4 - 6 oz cream cheese
1 1/2 - 2 cups powdered sugar
1 - 2 tsp vanilla

Source: My mom and mother-in-law

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Chocolate Swirl Cupcakes

Ingredients

1/4 cup butter	2 cups flour
1 cup sugar	1 T baking powder
2 large eggs	1/2 tsp salt
1 1/4 cup sour cream	2 1/2 cups flour
1/4 cup semi-sweet chocolate chips	1 tsp butter

Directions
Cream butter, sugar, eggs and vanilla for 3 minutes.
Mix in flour, baking powder, salt and sour cream. Put in cupcake tins.
Mix and melt in a separate bowl chocolate chips and butter. Spoon on top of batter and swirl.
Bake at 400°F 20 minutes for regular muffins or 30 minutes for large cupcakes.

Source: My mother-in-law

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Any Fruit Muffins

Ingredients

1 1/4 cups brown sugar	1 tsp baking soda
1/2 cup oil	1 tsp baking powder
2 tsp vanilla	1 cup buttermilk
2 cup fruit, chopped	2 1/2 cups flour
1 tsp salt

Directions
Mix all the ingredients together and put in big muffin tins.
Sprinkle with raw sugar crystals. (Sugar in the raw is good)
Bake at 350°F for 30 minutes.

Source: My mother-in-law

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Make Ahead Butterhorn Rolls

One of my favorites to make for holidays or parties.

Ingredients

2 packages of yeast	1 cup shortening
1/3 cup water (110 - 115º F)	1 cup sugar
9 cups flour divided	6 eggs
2 cups milk (110 - 115º F)	2 tsp salt
3 T margarine or butter melted

Directions
Dissolve yeast in water in bowl. (Sprinkle in some sugar)
Add 4 cups flour, milk, shortening, sugar, eggs and salt. Beat 2 minutes until smooth.
Add remaining flour to form soft dough. Kneed lightly on floured board.
Place in greased bowl, turning 1 time. Cover - let rise till double (2 to 3 hours).
Punch down and divide into 4 to 5 equal parts.
Roll each section into a 9-inch circle. Brush with melted margarine/butter.
Cut each circle into 8 wedges. Roll up each wedge from wide edge to tip. Pinch to seal.
Place top down on sheet and freeze.
When frozen place in freezer bags.
When ready to bake place on greased baking sheet. Thaw 5 hours or until double.
Bake at 375º F for 12 to 15 minutes till lightly browned.

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Easy Caramel Rolls

Easily doubled

Ingredients

2 tubes buttermilk biscuits	1/2 cup ice cream
1/4 cup margarine	1/4 cup sugar
1/2 cup brown sugar	1 T cinnamon

Directions
Bring margarine, brown sugar, and ice cream to a boil.
Quarter biscuits and drop in a 9x9 inch pan or 9x13 pan for double the recipe.
Sprinkle cinnamon sugar mixture over biscuits. Stir it around a little.
Pour caramel mixture over biscuits.
Bake at 350º F until cheese is melted about 15 minutes.
Bake at 350º F for 15 to 20 minutes.
Invert on a cookie sheet.

Source: My mother-in-law

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Ciabatta Garlic Cheese Bread

Favorite with any pasta dish.

Ingredients

Ciabatta Bread	Garlic powder
Butter, soften or Oil	Mozzarella cheese
3 tsp baking powder	¼ cup oil
1 tsp vanilla	2 cups diced apples
2 T sour milk or buttermilk	2 T sugar and 1 tsp cinnamon

Directions
Slice bread in half width and lengthwise, creating four sections.
Butter or oil the inside of each section of the bread.
Shake generous amounts of garlic powder on the butter.
Top with Mozzarella Cheese.
Bake at 350º F until cheese is melted about 15 minutes.
Broil on low until cheese is browned and bubbly about 5 minutes.

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Easy Breadsticks

Go to Cary's blog to view tips and step by step documentation

Ingredients

3 cups flour	1 tsp salt
¼ cup sugar	1 cup milk
3 tsp baking powder	¼ cup oil

Directions
Add flour, sugar, baking powder and salt in a bowl. Whisk together to combine. Stir in milk and oil to form slightly sticky dough.

Divide into 8 equal portions and roll into breadsticks by hand. Place on a greased baking sheet

Bake at 400º F for 12 minutes or until slightly brown.

Source: My sister-in-law

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Apple Bread

Ingredients

1 cup sugar	2 cups flour
1/2 cup margarine	1/2 tsp salt
2 eggs	1 tsp baking soda
1 tsp vanilla	2 cups diced apples
2 T sour milk or buttermilk	2 T sugar and 1 tsp cinnamon

Directions
Cream sugar, margarine and eggs. Mix together flour, baking soda, and salt. Add to mixture. Stir in apples.

Top with cinnamon sugar mixture.

Bake at 350º F for 45 to 60 minutes.

Yields 2 large loaves

Source: My mother-in-law

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Corn Bread

Has a bit sugar then most. If you use sour cream instead of milk it is more moist.

Ingredients

1 1/4 cup flour	1/2 tsp salt
3/4 cup corn meal	1 cup milk or sour cream
3/4 cup sugar	1/4 cup oil
2 tsp baking powder	2 eggs

Directions
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add the milk, eggs and oil; beat for 1 minute. Pour into a greased 9-inch square-baking pan.

Bake at 350º F for 30 minutes.

Source: My mother-in-law – passed down from her Grandma Moss.

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Beer Bread

Ingredients

3 cups self-rising flour
3 ½ T sugar
1 – 12 oz can of beer

Directions
Pour beer, letting the bubbles out. Combine flour and sugar. Stir in beer. Pour in greased and floured glass bread pan.

Bake at 350º F for 45 to 60 minutes

Source: My mother-in-law

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Cinnamon Bread

Ingredients

1 egg	1 tsp baking soda
1 cup sugar	1 cup buttermilk
1/4 cup oil
2 cups flour	1/4 - 1/3 cup sugar
1/2 tsp salt	1 1/2 - 2 tsp cinnamon

Directions
Heat oven at 350º F. Grease one 9x5x3 loaf pan.

Beat egg, sugar and oil. Mix flour, salt, and soda. Add milk and four alternately.

Put 1/2 into pan and sprinkle with ½ cinnamon sugar mixture. Repeat. Swirl through mix with knife.

Bake for 1 hour. Cool for 10 minutes; Remove from pan and cool on rack.

Source: My mom

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Kringla

This is a Norwegian Sweet Roll. This is a must at the Tvete Christmas’s. Easily doubled.

Ingredients

1 cup sugar	1 cup buttermilk
1/2 cup margarine	1 tsp vanilla
1 egg	3 cups flour
1 tsp baking soda	1 tsp salt
1/2 cup evaporated milk	1 tsp baking powder

Directions
Dissolve baking soda in the evaporated milk. Cream sugar, margarine, egg, adding ingredients alternately with buttermilk and soda. Add vanilla. Chill over night, at least 12 hours.

Drop 1 tsp dough on a lightly floured surface. Don't use to much flour as it will get tough. Roll pencil thin. Form figure eight’s.

Bake on a greased cookie sheet at 375ºF for 10 minutes till lightly browned.

Starting from the long side, carefully roll up dough; pinch edges and ends well to seal. Carefully transfer to prepared baking sheet, curving dough to fit and form a crescent shape. Cover and let rise in a warm place about 45 minutes or till nearly double.

Bake in a 350º F oven for 30 to 35 minutes or till brown; cover with foil for the last 10 to 15 minutes to prevent over browning, if necessary. Remove from pan. Cool on rack.

Yield 40 - 50 rolls

Source: My mother-in-law

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Apple Strudel Bread

Bread Machine Recipe

Ingredients

1 1/2 Pound Loaf		2 Pound Loaf
1/2 cup	Milk	3/4 cup
1	Egg	1
1/4 cup	Margarine or Butter, cut up	1/3 cup (5 1/3 T)
2 cups + 2 T	Bread Flour	3 1/4 cup
1/4 cup	Sugar	1/3 cup
1/2 tsp	Salt	3/4 tsp
1 1/2 tsp	Yeast	2 tsp
2 T	Margarine or Butter, Softened	3 T
2 cups	Thinly sliced, pealed apples	3 cups
1/3 cup	Brown sugar, packed	1/2 cup
1/3 cup	Raisins (Optional)	1/2 cup
1 T	Flour	4 tsp
	Powder Sugar Glaze

Directions
Select loaf size. Add first 7 ingredients in bread machine pan in the order recommended by the manufacturer. Select dough cycle.

When cycle is complete, remove dough from machine. Cover and let rest 10 minutes.

For filling, in the small mixing bowl, combine apples, brown sugar, raisins, 3 to 4 teaspoons flour and cinnamon. Beginning about 2 inches from a long side, spoon filling in a 3-inch wide band across dough.

Starting from the long side, carefully roll up dough; pinch edges and ends well to seal. Carefully transfer to prepared baking sheet, curving dough to fit and form a crescent shape. Cover and let rise in a warm place about 45 minutes or till nearly double.

Bake in a 350º F oven for 30 to 35 minutes or till brown; cover with foil for the last 10 to 15 minutes to prevent over browning, if necessary. Remove from pan. Cool on rack.

Drizzle the cool loaf with Powder Sugar Glaze.

Powder Sugar Glaze:
In a small mixing bowl stir together 1/2 cup sifted powder sugar and enough milk (1-2 tsp) to make a glaze of drizzling consistency.

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Blueberry Muffin Bread

Bread Machine Recipe

Ingredients

1 1/2 Pound Loaf		2 Pound Loaf
3/4 cup	Milk	1 cup
1	Egg	1
3 T	Water	1/4 cup
2 T	Margarine or Butter, cut up	3 T
3 cups	Bread Flour	4 cups
3 T	Sugar	1/4 cup
3/4 tsp	Salt	1 tsp
1/4 tsp	Ground nutmeg	1/2 tsp
1 tsp	Yeast	1 1/4 tsp
1/3 cup	Dried blueberries	1/2 cup
	Powder Sugar Glaze

Directions
Select loaf size. For the 1½ pound loaf, the bread machine pan must have the capacity of 10 cups or more. For the 2 pound loaf, the bread machine pan must have the capacity of 12 cups or more.

Measure carefully, placing all ingredients in bread machine pan in order recommended by the manufacturer.

Select Basic/White cycle.

Drizzle the cool loaf with Powder Sugar Glaze. (Optional)

Bake 350º F oven for 20 to 30 minutes or until golden brown. Remove from baking sheet; cool on a wire rack

Drizzle the cool loaf with Powder Sugar Glaze.

Powder Sugar Glaze:
In a small mixing bowl stir together 1/2 cup sifted powder sugar and enough milk (1-2 tsp) to make a glaze of drizzling consistency.

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Cinnamon Sugar Bread Braid

Bread Machine Recipe - I like to make the 2 lb loaf

Ingredients

1 1/2 Pound Loaf		2 Pound Loaf
3/4 cup	Milk	1 cup
1	Egg	1
1/4 cup	Margarine or Butter, cut up	1/3 cup
3 cups	Bread Flour	4 cups
1/4 cup	Sugar	1/3 cup
1 tsp	Cinnamon	1 1/4 tsp
3/4 tsp	Salt	1 tsp
1/8 tsp	Ground nutmeg	1/4 tsp
1 1/4 tsp	Yeast	1 1/2 tsp
1	Beaten egg	1
1 T (2 T)	Sugar	4 tsp (8 tsp)
	Powder Sugar Glaze

Directions
Select loaf size. Add first 9 ingredients in bread machine pan in the order recommended by the manufacturer. Select dough cycle.

When cycle is complete, remove dough from machine. Punch down. Cover; let rest 10 minutes.

For 1 1/2 pound recipe: Divide dough into thirds. On a lightly floured surface, roll each portion in to an 18-inch-long rope.

To shape, line up the ropes, 1 inch apart, on a greased large baking sheet. Starting in the middle, loosely braid the ropes. Braid the other end as well. Press ends together; tuck under.

Cover and let rest in a warm place about 45 minutes or until nearly double.

Brush with the beaten egg. In a small bowl combine the sugar and cinnamon; sprinkle over loaf.

Bake 350º F oven for 20 to 30 minutes or until golden brown. Remove from baking sheet; cool on a wire rack

Drizzle the cool loaf with Powder Sugar Glaze.

Powder Sugar Glaze:
In a small mixing bowl stir together 1/2 cup sifted powder sugar and enough milk (1-2 tsp) to make a glaze of drizzling consistency.

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How to make a bread machine recipe by hand

You can easily convert bread machine recipes to “manual” recipes by reading the ingredients, then combining them the way you usually do.

• Dissolve the yeast in the liquid,
• Add other “wet” ingredients (e.g., eggs, honey, butter),
• Add the flour and other dry ingredients,
• Knead, then knead in any “extras” (raisins, nuts, chocolate chips, etc.).
• Let the bread rise once in the bowl, then transfer it to a pan and let it rise again.
• Bake for about 30 minutes in a preheated 350°F oven.

A bread machine recipe for a “large” machine, calling for 3 cups of all-purpose or bread flour or 4 cups of a whole-grain/all-purpose flour mix, will make a 1-lb. (8 1/2” x 4 1/2”) loaf.

A bread machine recipe for a “small” loaf, calling for 2 cups of all-purpose or bread flour or 3 cups of a whole-grain/all-purpose flour mix, will make a 10- to 11-ounce loaf (a 7 3/8” x 3 5/8” pan).

Source: King Arthur Flour Blog

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Light Strawberry

Ingredients

1 T purée strawberries	2 tsp lemon juice
2 tsp strawberry syrup (daiquiri mix)	2 tsp grapefruit juice

Directions
Shake all but wine together firmly with ice in a shaker.
Strain into champagne glass and top off with sparkling wine.
Garnish with 1/2 of a strawberry and enjoy!

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Lemonade

Ingredients

1 lemon, sliced	5 tsp citric acid (find at a co-op or pharmacy)
1 1/2 to 2 cups sugar	1 gallon water (4 qts)

Directions
Mix in a large container (large ice-cream bucket works well).
Let stand 24 hours.
Remove lemon slices and enjoy!

Source: My Mom

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