Roasted Raspberry & Chipotle Cream Cheese Dip

1 (8 oz) package cream cheese, room temperature
Fischer & Wieser Roasted Raspberry & Chipotle Sauce (check your Costco)

Pour sauce (approximately 1 cup) over cream cheese and serve with Wheat Thins.

Cranberry Spritzer

-Trooly Harker

1 can (11.5 oz) frozen cranberry juice, thawed
1 (2 liter) bottle 7-up, chilled

Hot Chocolate Mix - Snowman Soup

Paige's class made this hot chocolate as part of their measuring unit. I don't have the recipe they used, but I think it was probably something similar to this.

Hot Chocolate Mix
-Aunt Pam

8 qt. box non-fat dry milk (8 cups)
1 lb. can Nestle's Quick (3 1/2 cups)
6 oz. jar non-dairy creamer
1 lb. box powdered sugar (3 3/4 cups)
pinch of salt

Mix together and store in sealed container. To serve, put 1/3 cup mix in 1 cup hot water.

Snowman Soup
When it's so cold that
you holler and whoop,
It's time to bring out
the Snowman Soup!

Pour the packet in a mug
Add the snowballs too.
And throw in the kisses
from the snowman to you.

Now add some hot water
And use the cane to stir it.
Sip slowly and soon you'll
feel the warm winter spirit!

(Include a candy cane, mini marshmallows and Hershey kisses)

Skillet Lemon Chicken with Capers

-RecipeZaar, slightly modified

4 medium boneless skinless chicken breasts
3/4 cup flour, divided
2 teaspoons salt
2 eggs
2 teaspoons olive oil
2 tablespoons butter, divided
2 tablespoons garlic, minced (2 cloves was plenty)
3/4 cup chicken stock (Plus more)
1 large lemon
2 tablespoons capers, drained and chopped
1 tablespoon fresh parsley, chopped (I didn't have any on hand - it was great without it)

Place each chicken breast between two sheets of wax paper. (I just used a large Ziploc bag)With a mallet, flatten each to about 1/4 inch thick.

In one pie plate, beat eggs slightly. In another pie plate, mix 1/2 cup flour with salt.

Coat chicken with flour mixture, then dip in egg, and then again in flour mixture. Put battered chicken on a plate.

In nonstick skillet, heat olive oil over med high heat until hot. Stir in 1 Tbsp butter until melted.

Add chicken. Cook 5 min to brown, then reduce heat to med. Turn chicken and cook about 4-5min more until juice runs clear when pierced.

Transfer chicken to a warm dish. (Oven at 200 degrees)

Lower heat if needed to maintain medium-low to medium heat so as not to scorch the garlic, then add garlic to the drippings in the skillet.

In a cup, mix stock, lemon juice, and 1 1/2 teaspoons of flour until smooth.

Stir into mixture in skillet. Scrape skillet to incorporate any browned bits from the chicken.

Heat to a boil, boil 1 minute. Stir in capers and remaining 1 tablespoon of butter, simmer until thickened.

Pour sauce over chicken, sprinkle with parsley and garnish with lemon slices. I served the chicken with mashed potatoes.

Note: Occasionally, this has turned out a little more "tangy" than I would like with too much lemon. If this happens, just dilute with a little extra chicken stock or broth mixed with cornstarch or flour to keep thicker consistency. This didn't make much sauce, so I did add more broth mixed with cornstarch. Brandon thought it was a little too lemony, so I'll probably cut back on the lemon juice next time.

Apricot Dipping Sauce

-Family Fun, June 2008

3/4 cup apricot preserves
3 Tablespoons mayonnaise
1 1/2 tablespoons Dijon mustard
1 Tablespoon rice vinegar (I tried both and prefer plain white vinegar)

Combine the preserves, mayonnaise, mustard, and vinegar in a small bowl. Serve with chicken tenders.

Honey Butter

-Anna Hampton

½ pound Unsalted Butter
¼ c. honey
1 t. cinnamon
½ t. vanilla extract

Place softened butter in an electric mixer and whip for a minute. Add remaining ingredients and whip until combined.

Boursin Cheese Potatoes

This recipe is certainly not fat-free or low-cal, but it's a big step up from the cream of chicken/sour cream varieties and has become our favorite potato recipe for holidays and special occasions.

-Annie Earl

2 c. whipping cream
5 oz. Boursin cheese (found with Deli cheeses) I used Boursin with Fine Herbs
3 lb. large, red potatoes, thinly sliced
Bunch of parsley, chopped
Salt & Pepper
Shredded cheddar cheese

Preheat oven to 400; butter a 9x13 inch baking dish. Toss potatoes with parsley, reserving a bit of parsley to sprinkle on top. in a pan over the stove, melt Boursin cheese in whipping cream. Spread half of potatoes in baking dish and season with salt and pepper. Pour half of cheese and cream mix over potatoes. Repeat with the second half of potatoes and cheese mix. Top with Cheddar cheese and sprinkle remaining parsley on top. Cover and bake for 30 minutes. Uncover and cook another 30 minutes.

Candy Cane Popcorn

We were given this yummy popcorn as a Christmas gift from some friends in 2007. This is my attempt at recreating it. Try to find candy canes that only have one red stripe - canes with too much red make the popcorn look pink. ;)

2 bags popped microwave popcorn- it gives it the sweet/salty taste (Pop Secret Homestyle)
or pop 3/4 cup popcorn kernals and add a sprinkling of salt
12 oz. Almond Bark (use 3 bags of popcorn for 16 oz pkg)
1/2 tsp. peppermint extract
1/2 cup finely crushed candy canes or peppermint pieces

Pop popcorn and place in a large roasting pan or a large baking sheet- removing unpopped kernels.

Melt almond bark according to package directions. Stir in peppermint extract. Working quickly, pour over popcorn and sprinkle with crushed candy canes. Stir until evenly coated. Cool and store in airtight container.

White Chocolate Covered Raspberry Creams

1/2 cup raspberry preserves
1/3 cup softened unsalted butter
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 -4 cups powdered sugar, sifted

Place preserves in a small saucepan. Heat on low until mixture is reduced by half. Pour into small sieve to remove seeds. Cool completely.

Mix butter, corn syrup, cooled raspberry, vanilla, and salt in a large mixing bowl.

Add powdered sugar and mix until powdered sugar is incorporated. Mixture should be stiff enough that it can be kneaded. If not, add more powdered sugar. Remove from bowl and knead with hands until smooth. Cover and chill.

Shape into small balls (approximately 1 Tbsp). Place on waxed paper and chill thoroughly.

Dip in melted white candy wafers or CandyQuick and refrigerate.

Chocolate Truffles

-Carolyn Wright

12 oz. dark sweet or semi-sweet chocolate pieces (Approximately 2 cups)
4 Tbsp. butter
3/4 c. whipping cream
1 tsp. flavoring
Cocoa (to roll the balls of candy in)

Cut or break up the chocolate into small pieces. If chocolate chips are used, you do not have to do anything to them. Scald the cream and add the butter to melt. Stir the hot cream and butter into the chocolate. Whip vigorously.

Refrigerate overnight and when it is very cold, shape into balls. Will need cocoa on hands to handle the chocolate. It melts very quickly. Put the balls in the refrigerator and dip in chocolate when they are cold. (I don't put cocoa on my hands, just keep your hands cold and roll quickly. Instead of dipping in chocolate, roll in sweetened cocoa - I used Ghirardelli.)

Chocolate Peanut Butter Truffles

-RecipeZaar, modified slightly

2 cups semi-sweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons butter, cut into small pieces
3/4 cup creamy peanut butter
2 teaspoons vanilla
Pinch of salt

In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.

Remove from heat and stir in vanilla and a pinch of salt.

Transfer to a bowl and let cool to room temperature. Cover and chill in refrigerator for 4 hours, or until firm.

Form mixture by heaping teaspoons into balls. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.

Dip in melted chocolate candy melts. Keep in an airtight container, chilled, for up to 2 weeks.

Royal Icing

Williams-Sonoma

3 egg whites, at room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or fresh lemon juice (optional)

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, confectioners' sugar, cream of tartar and salt on medium-low speed until blended. Add the vanilla or lemon juice, increase the speed to medium-high, and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes. Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use, up to 6 hours. Makes 5 to 6 cups.

BLT Appetizers

Focaccia (recipe here)

1/2 cup mayonnaise

1 head garlic, roasted (you'll only need 1/2)

8 oz. Sun-dried tomatoes, sliced into thin strips (I used the natural sun-dried tomatoes I found in the clear packages by the nuts and dried fruits at HEB)

3/4 lb. bacon

Romaine lettuce

Bake focaccia, set aside to cool.

To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.

Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.

Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.

Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.

Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.

Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.

Big Beautiful Muffins

-Anna Hampton (from America's Test Kitchen Family Cookbook)

3 c. all purpose flour

1 c. sugar
1 T. baking powder
½ t. baking soda
½ teaspoon salt
1 ½ c. plain lowfat yogurt
2 large eggs
8 T. butter, melted and cooled

Adjust an oven rack to the middle position and heat the oven to 375 degrees (350 if using a dark pan). Generously coat a 12 cup muffin tin with vegetable oil spray.
Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula and until just combined. Fold in the melted butter.
Use a large ice-cream scoop or measuring cup to divide batter evenly among the muffin cups.

(Sprinkle with Turbinado sugar)

Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.

VARIATIONS

Apricot-Almond Muffins
Add 1 teaspoon almond extract to the yogurt-egg mixture. Fold 1 c. finely diced dried apricots into the finished batter. Sprinkle several sliced almonds over the top of the batter in each muffin cup before baking.

Lemon-Blueberry Muffins
Add 1 t. grated lemon zest to the yogurt-egg mixture and fold 1 1/2 c. fresh or frozen blueberries that have been tossed in 1 T. flour into the finished batter. If using frozen blueberries, rinse them in a strainer until the water runs clear, then drain on paper towels and pat dry before stirring (unfloured) into the batter.

Creamy Chicken and Green Chili Enchiladas

Photo: Dinners for a Year and Beyond

The medium Goya salsa verde is rather spicy. Brandon and I really liked it, but it was a little too hot for the kids. I think I'll decrease the amount of salsa next time, or make some separate enchiladas for them before adding the salsa to the sauce.

-Dinners for a Year and Beyond

Makes 12 enchiladas - serves 6

4 bone-in chicken breasts or purchased already cooked rotisserie chicken
olive oil
salt
pepper
2 medium onions, thinly sliced (I used 1 small onion, diced)
3 cloves of garlic, chopped
1 teaspoon cumin
1/3 cup flour
2 cups chicken stock
1 cup salsa verde (I used the Goya Brand)
1/2 cup sour cream
1/2 cup cilantro, chopped
12 6-inch flour tortillas
3 cups shredded sharp cheddar cheese

Preheat oven to 375 degrees. Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.

Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper.

Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese. Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

Alfredo Chicken Casserole

Suzie brought this yummy pasta to us after Jackson was born. It's delicious and has become a family favorite! I usually half this recipe or split it when taking dinner to someone.

-Suzie Irwin

Serves 6-8

4-5 Chicken breasts, cooked and cubed

1 box penne pasta, cooked

Sauce
In a pot on medium heat:
Melt 4 Tbsp butter
Mix in 4 Tbsp flour

Then add:
1 ¼ cup milk
1 cup chicken broth
1 cup mayonnaise
1 cup sour cream
1 cup shredded Parmesan
2 Tbsp lemon juice

Stir all together then add:
1/3 cup more chicken broth
½ tsp garlic powder
1 tsp salt

Mix meat and pasta into sauce. Pour all into a greased baking dish. Sprinkle more Parmesan on top and bake at 350° for 30 minutes.

Stuffing

-Suzie Irwin

12 cups ½ inch cubes white bread (1 lb. French loaf)
1 cup chopped onion
1 cup chopped celery
6 Tbsp butter
1 tsp rubbed sage
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1-½ cups chicken broth

In a preheated 400° oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes, or until softened. Transfer to a large bowl and add bread cubes, herbs, salt and pepper and chicken broth. Toss well. Transfer to baking dish and bake at 325° for 20 minutes until heated through and crust forms on top.

Green Beans Almondine

-Suzie Irwin

1 lb fresh green beans, trimmed
1 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
¼ cup sliced almonds
1 tsp lemon juice
¼ tsp salt
1/8 tsp white pepper

Trim and rinse beans. Place beans in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 8 – 10 minutes until tender crisp. Drain beans and set aside. Melt butter in a saucepan with olive oil. Add garlic and almonds and sauté on medium heat until almonds begin to brown. Add beans, lemon juice, salt and pepper and toss gently to coat.

Sweet Crepes

At our house, crepes are often the choice for special occasion breakfasts!

-Dinners for a Year and Beyond

3 eggs
1 cup milk
1 teaspoon vanilla
3 tablespoons butter, melted
3/4 cup flour
1/8 teaspoon salt
1 tablespoon sugar

In a blender, combine eggs, milk, vanilla, butter, flour, salt, and sugar. Blend on high for 30 seconds.

Butter an 8-inch nonstick pan and heat over medium heat. Pour about 2 tablspoons of batter to form a thin sheet in the bottom of the pan. Cook for about 30 seconds until the edges just begin to brown and pull away from the side of the pan. Using a spatula, flip the crepe over and brown on the other side for about 15 seconds. Remove from the pan and repeat with the remaining batter.

Fill with fruit and whipped cream, roll and dust with powdered sugar.

Yam and Apple Casserole

-Mom Pulsipher

6 medium yams or 2 large cans yams
3 or 4 green apples, cored and sliced or canned, sliced apples
1/2 cup margarine
3 Tbsp. cornstarch
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. salt
2 cups water
2 Tbsp. orange juice
1 tsp. orange zest

Parboil yams about 20 minutes. Cool, peel, and slice in layers in a buttered casserole dish, alternating yam slices with apple slices. Melt butter in small saucepan. Add cornstarch, sugars and salt and blend well. Add water. Cook and stir until sauce thickens. Add orange juice and zest, then pour sauce over yams and apples. Bake at 350 for 1 hour. If using canned yams and apple, you can warm in the microwave until bubbly. Makes 8 servings.

Pumpkin Cheesecake Tarts

-Thomalee Abraham from Nestle Classic Recipes

2/3 cup (about 15) crushed ginger snaps
2 T. butter, melted
1 pkg. (8 oz.) cream cheese, softened
1 c. canned pumpkin
1/2 c. sugar
1 t. pumpkin pie spice
1 t. vanilla extract
2 large eggs

Garnish:
2 T. sour cream (optional)
2 T. semi-sweet morsels (optional)

Preheat oven to 325 degrees. Paper line 12 muffin cups. Combine cookie crumbs and butter in a small bowl. Press scant tablespoon onto bottom of each prepared muffin cup. Bake for 5 minutes. Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full. Bake for 25-30 minutes.
Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty resealable bag. Microwave on high power for 20 seconds; knead. Microwave at additional 10 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts. Makes 12 tarts.

Thanksgiving Turkey

We used a 16-lb fresh turkey and it was delicious - moist and flavorful!

Brine
-Allrecipes.com

2 gallons water
1-1/2 cups canning salt (sea salt)
3 tablespoons minced garlic
1 tablespoon ground black pepper
1/4 cup Worcestershire sauce
1/3 cup brown sugar

In a large bucket or container large enough to hold your turkey (5 gallon bucket), mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days (1 was fine) before smoking or roasting.

Good Eats Roast Turkey
-Alton Brown

For the aromatics:
1 red apple, quartered
1/2 onion, quartered
1 cinnamon stick
1 cup water
4 sprigs fresh rosemary
6 leaves sage (or 1 tsp. ground)
(I added 1 celery stalk)
Canola oil

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
(Our 16 lb. took 2 hours)

Cranberry Sauce & Relish

Cranberry Sauce

1 cup sugar
1 cup water
12 oz. fresh cranberries

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Take 1/2 mixture and reserve for traditional cranberry sauce. Chill before serving.

Cranberry Relish
-Thomalee Abraham

Take remaining 1/2 sauce and add:
1 small tomato, finely diced
1/4 cup finely chopped onion
1-2 Tablespoons snipped cilantro
Minced Jalapeno, if desired

Macaroni Salad

I've always loved macaroni salad - a perfect combination of sweet and tang, crunch of vegetables and the texture of the pasta - yum! When I was pregnant with Paige I had major cravings for the macaroni salad from Ned's subs. If you make this salad and let it sit overnight, there won't be many people who can tell this apart from a good deli salad. Mayo fans beware - this is on the sweet side!

-Adapted from 'Amish macaroni salad' on Allrecipes.com

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped
1/4 to 1/3 cup minced onion
2 or 3 stalks celery, finely diced
1 small red bell pepper, seeded and finely diced
1 tablespoons sweet pickle relish
1 cup Miracle Whip
1-1/2 tablespoons yellow mustard
1/4 cup sugar
1 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon celery seed

Cook macaroni to al dente, 10-12 minutes, drain and rinse with cold water to cool. Mix Miracle Whip, mustard, sugar, vinegar, salt & celery seed. Stir in egg, vegetables, relish and cooled macaroni. Cover and refrigerate for at least 12 hours.

Avocado Dip (Not Guacamole)

-Ingrid Hoffman, Food Network

1 avocado (Hass)
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Pumpkin Bread with Cheesecake Ribbon

-Joy of Baking

Cream Cheese Filling:
8 ounce package cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread:
1 cup pecans or walnuts
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter, melted and cooled
1 - 15 ounce can pure pumpkin
1/2 cup water or milk
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F and place rack in the center of the oven. Butter and lightly flour two - 9 by 5 x 3 inch loaf pans. Set aside.

To toast nuts: Place the nuts on a baking sheet and bake for about 8 - 10 minutes or until brown and fragrant. Cool completely and then chop coarsely. Set aside.

Cream Cheese Filling: In your food processor, process the cream cheese until smooth. Add the sugar and process just until smooth and creamy. Add the eggs, one at a time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

In another large bowl, whisk the eggs until lightly beaten. Add the sugar and melted butter and whisk until blended. Whisk or stir in the pumpkin, water, vanilla extract, and nuts.

Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined. (A few streaks of flour is fine.) Do not over mix as it will make the bread tough.

Divide the batter in half. Take one half and divide it evenly between the two prepared pans. Divide the cream cheese filling in half and place each half of filling on top the two pans of batter, smoothing the tops. Top with the remaining half of batter. Bake the breads for about 50 - 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Place pans on a wire rack and let cool for about 10 minutes before removing breads from pans.

Can serve warm, cold, or at room temperature. Store leftovers in the refrigerator or else freeze for later use.

Makes 2 loaves.

Easy Baked Beans

-Anna Hampton

3 slices bacon
½ c. chopped onion
1 31 ounce can pork and beans (Van Camps)
¼ c. catsup
2 T. brown sugar
2 t. mustard
1 t. Worcestershire

1. In a skillet, cook bacon till crisp. Remove bacon, reserving drippings. Drain and crumble bacon and set aside.
2. Cook onion in reserved drippings until tender.
3. Add pork and beans, catsup, brown sugar, mustard, and Worcestershire sauce.
4. Bake in a 350 oven for about 1 hour or cook on low in Crock Pot.

Bacon-Wrapped Jalapenos with Cream Cheese

Photo: Ree Drummond, http://thepioneerwoman.com/cooking/

-Ree Drummond, The Pioneer Woman Cooks

Jalapenos

Cream Cheese, softened

Bacon, cut into thirds

Preheat oven to 375. Cut jalapenos in half lengthwise and remove seeds and membranes. Stuff with cream cheese and wrap with bacon section and secure with toothpick. Bake 20 minutes, till bacon is crisp. If bacon has not crisped after 20 minutes, broil for a few minutes to finish.

Soft Gingersnaps/Molasses Cookies

-Mom Pulsipher

3/4 cup softened margarine
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1 tsp. cloves (I use 1/2 tsp. - personal preference)
Additional sugar

Cream butter and sugar. Add egg and molasses; beat well. Add dry ingredients and mix well. Chill dough. Roll into 1-1/4 inch balls and roll in sugar. Bake on ungreased cookie sheet at 375 for about 10 minutes or until set and surface cracks.

Artisan Bread Bowls

-King Arthur Flour

3-3/4 cups All-Purpose Flour
1/2 cup whole wheat flour or pumpernickel flour
1/4 cup nonfat dry milk
1-1/2 teaspoons instant yeast
2 teaspoons salt
2 tablespoons olive oil
1-1/2 cups lukewarm water, enough to make a smooth, soft dough

1) Mix and knead together all of the ingredients—by hand, mixer or bread machine—till you've created a smooth dough.

2) Allow the dough to rise, covered, for 45 minutes; it should become puffy.

3) Divide the dough into 5 pieces.

4) Roll each piece into a ball.

5) Place on a lightly greased or parchment covered baking sheet.

6) Cover the bread bowls with greased plastic wrap.

7) Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture.

8) Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about 30 minutes while you preheat the oven to 425°F.

9) Just before baking, slash the top surface of the bowls several times to allow them to expand.

10) Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom.

11) Remove from the oven, and cool on a rack.

Delicious with Broccoli Cheese Soup.

Sweet & Sour Meatballs over Rice

This was originally a recipe for an appetizer that I changed up a little. I often substitute frozen meatballs from Costco which makes for a quick meal.

Meatballs:
1 lb. ground beef
1 egg
1/2 cup soft bread crumbs (freshly ground if possible)
2-3 Tbsp. milk or evaporated milk
Salt & Pepper
Dash onion powder

Combine - keeping in mind a fluffy texture. Form into 16 1-oz meatballs (or 32 smaller). Melt 2 Tbsp. butter in a skillet and add meatballs, turning to evenly brown, then turn down heat to cook through.

Sweet and Sour Sauce:
1 (20 oz.) can pineapple tidbits or chunks, all juice and 1/2 of the pineapple
1/4 c. brown sugar
6 Tbsp. ketchup
2 Tbsp. vinegar
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 clove garlic, minced
1/2 onion, diced
1 large bell pepper, diced (we like 1/2 red and 1/2 yellow)

Mix together all ingredients except bell pepper and pineapple and simmer over a medium heat until onions are tender. Add cooked meatballs, bell pepper, and pineapple and simmer until bell peppers are crisp tender and meatballs and pineapple are warmed through. Serve over cooked rice.

Nutter Butter Halloween Treats

-2005 Pillsbury Halloween Booklet

1 pkg Nutter Butters
Chocolate candy coating
Vanilla-flavored candy coating
Mini-pretzels
Reese's Pieces
Cherry Pull-n-peel licorice
Mini chocolate chips

Photo: Pillsbury

Peanut Butter Cookies

-America's Test Kitchen Family Cookbook

2-1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup extra-crunchy peanut butter (we used creamy)
2 tsp. vanilla extract
2 large eggs
1 cup dry-roasted salted peanuts, ground fine (we ground to consistency of crunchy peanut butter)

1. Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 350 degrees. Whisk the flour, salt, baking soda, and baking powder together in a large bowl and set aside.

2. Beat the butter and sugars together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the peanut butter until fully incorporated, about 30 seconds. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the ground peanuts until incorporated.

4. Working with 3 TBSP of dough at a time, roll the dough into balls and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Make crosshatch design on the cookies using a fork (dipped in sugar to keep from sticking). Bake until the edges are golden and the centers have puffed and are beginning to deflate, 10-12 minutes, rotating and switching the baking sheets halfway through baking. *Using medium cookie scoop (about 2 Tbsp?), 11 minutes on Silpat, 12 on airbake - 4 dozen

5. Let the cookies cool on the baking sheets for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Broccoli Beef

-esrecipecorner.blogspot.com also Family Fun Magazine

2 Tablespoons soy sauce
1 Tablespoon rice vinegar
1 Tablespoon sugar
1/2 teaspoon sesame oil
2 1/2 teaspoons cornstarch
1 clove minced garlic
1 teaspoon minced fresh ginger
1 pound flank steak
1 medium head broccoli
2 Tablespoons vegetable oil
1/2 cup chicken or beef broth
2 Tablespoons oyster sauce
* Chili Sauce

Directions: For marinade, combine: soy sauce, rice vinegar, sugar, and sesame oil in a medium-sized bowl. Add cornstarch and blend well with a spoon. Stir in garlic and ginger.

Trim any fat from steak and cut into thin slices - no more than 1/4 inch thick and no more than 1 1/2 inches long. Stir pieces into marinade and cover bowl. Set aside for 30 minutes.

While meat marinades, cut broccoli into small florets and set aside. Start cooking rice so it's all ready at the same time.

Pour 2 Tablespoons vegetable oil into wok or large saute pan. Heat up on high temperature until it's very hot. Add meat and stir-fry for 2-3 minutes or until slightly browned. Transfer meat to a plate. Immediately add broccoli and chicken or beef broth to pan. Uncover pan and stir in the meat and oyster sauce. Cook uncovered for another 1-2 minutes, until broccoli is tender. Makes about 4-5 servings. Serve over rice and enjoy!

Roasted Red Pepper and Basil Pesto Penne Piccolini

-Jenny Flake, Picky-palate.com

½ Cup roasted red bell peppers from can or fresh
3 cloves fresh garlic
1/3 Cup parmesan cheese, grated
1/3 Cup pine nuts *(or pecans)
1 ½ Cups basil leaves
½ teaspoon salt
½ Cup extra virgin olive oil
1 lb Penne Piccolini (penne)
¼ Cup heavy cream, if desired

1. Place roasted red peppers and garlic into food processor. Pulse until well combined. Add the parmesan, pine nuts, basil leaves and salt. With processor running, slowly drizzle in olive oil. Set aside.
2. Cook penne according to package directions. Drain and transfer to a large rimmed skillet or pot. Pour in pesto and stir. Stir in heavy cream if desired. Heat for 5 minutes or until heated through. Best served immediately.

6 servings

Queso

-Brandon

1 lb. white American cheese (from the Deli counter)
4 oz. can green chiles (or less - to taste)
3/4 to 1 cup whole milk
1-2 Tbsp. sliced jarred jalapenos, chopped
1 Tbsp. jalapeno juice from jar
Additional milk as needed

Put all ingredients in a double boiler. Stir consistently until cheese is melted and mixture is smooth. Add more milk as needed to reach desired consistency. Serve with tortilla chips and more jalapenos on the side.

Limeade Slush

This was served at our wedding reception in Mesa. Great for a large crowd!

-Mom Roberts

1 frozen limeade concentrate (12 oz)
7 cups water
2 cups sugar

Stir until sugar is dissolved. Pour into 2 gallon-sized freezer bags. Use a 2 liter bottle of 7-up per gallon bag and chop up until slushy.

Potato Salad with Sour Cream and Scallions

Photo: Everyday Food

-Stacey VanTassel - (Everyday Food)

2 lbs. white new potatoes, cut into 3/4 in chunks
salt and ground pepper
3/4 C reduced-fat sour cream
1/4 C light mayonnaise
1/2 C thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled

In a large pot, cover potatoes with salted water. Bring to a boil, reduce heat. Simmer until potatoes are tender when pierced with a sharp knife, 12-15 min. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least one hour and up to one day. To serve, season salad again with salt and pepper, if needed. Fold in scallions. Garnish with bacon and more scallions, if desired.

Angel Flake Biscuits

-Aunt Pam

5 cups flour
3/4 cup shortening
1 tsp. soda
1 tsp. baking powder
1 tsp. salt
3 T. sugar
1 pkg. yeast
1/2 cup warm water
2 cups buttermilk

Dissolve yeast in water. Sift dry ingredients together; cut in the shortening. Add buttermilk and the yeast dissolved in water. Mix with a spoon til all flour is moist. Cover the bowl and put in refrigerator till ready to use. Can also be used right away. The dough will keep several weeks in the refrigerator. Roll out as much dough as you need on floured surface. Dough should be 1/2"-3/4" thick. Bake at 400 degrees for 12 minutes.

Pita Bread

-King Arthur Flour, http://www.kingarthurflour.com/blog/

3 cups unbleached all-purpose flour
2 teaspoons yeast
*2 teaspoons dough enhancer
2 teaspoons sugar
1 1/2 teaspoons salt (2 tsp)
1 cup water
2 tablespoons vegetable oil

*Optional, but it relaxes the doughs gluten, allowing you to roll it into pita shapes much more easily. Also, the bit of baking powder in the Relaxer helps puff up the pitas.

Directions
1) Combine all of the ingredients, mixing to form a shaggy dough.

2) Knead the dough, by hand (10 minutes) or by mixer (5 minutes) or by bread machine (set on the dough cycle) till it's smooth.

3) Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. If you've used a bread machine, simply let the machine complete its cycle.

4) Turn the dough onto a lightly oiled work surface and divide it into 8 pieces.

5) Roll two to four of the pieces into 6" circles (the number of pieces depends on how many rolled-out pieces at a time can fit on your baking sheet).

6) Place the circles on a lightly greased baking sheet and allow them to rest, uncovered, for 15 minutes, while you preheat your oven to 500°F. (Keep the unrolled pieces of dough covered. Roll out the next batch while the first batch bakes.)

7) Place the baking sheet on the lowest rack in your oven, and bake the pitas for 5 minutes; they should puff up. (If they haven't puffed up, wait a minute or so longer. If they still haven't puffed, your oven isn't hot enough; raise the heat for the next batch.)

8) Transfer the baking sheet to your oven's middle-to-top rack and bake for an additional 2 minutes, or until the pitas have browned.

9) Remove the pitas from the oven, wrap them in a clean dishtowel (this keeps them soft), and repeat with the remaining dough.

10) Store cooled pitas in an airtight container or plastic bag.

Summer Seafood Salsa

-HEB Cooking Connection

1/3-1/2 jar Dean Fearing's Sunkissed Apricot Sauce
1 container mild pico de gallo
1 can Miller's Select Jumbo Lump or Lump Crab Meat (optional)

Combine all ingredients in a bowl and mix. Serve with tortilla chips.

Thai Curried Chicken

I believe this was originally a crock-pot recipe I got from a Better Homes & Gardens magazine. I changed things up a bit and was pretty pleased with the results.

Boneless, skinless chicken breasts (2-3), cubed
1 red bell pepper, large dice
1 yellow bell pepper, large dice
1/4 cup chopped onion
1/2 to 1 jalapeno, seeded and finely chopped
2 cloves garlic, minced
1 can unsweetened coconut milk (can use 1/2 can to cut back on calories)
1/2 cup chicken broth
1 Tbsp. cornstarch
3 tsp. curry powder
1/2 tsp. ground cinnamon
1/2 cup shredded coconut
chopped cashews (optional)
chile sauce (optional for more heat)
cooked jasmin rice

Start jasmin rice. In a frypan, season chicken with salt and pepper, cook through and remove from pan. Saute bell peppers, onion, jalapeno and garlic until bell peppers are crisp tender - remove from pan. Dissolve cornstarch in chicken broth and add coconut milk, curry powder and cinnamon. Heat coconut milk mixture in pan until slightly thickened. Add cooked chicken and vegetables and warm through. Stir in shredded coconut and serve over hot rice. Garnish with cashews if desired.

Soft Wheat Bread

This recipe is the best you'll ever find for a soft and delicious wheat bread! I will be forever indebted to Anna for sharing this recipe with me.

*5/17/14: I reduced the amount of gluten, and modified the original instructions to reflect how I make the bread.

-Anna Hampton

2 cups hot water

½ cup brown sugar or honey

1 Tbsp. instant yeast

3 cups whole wheat flour

1 cup all purpose flour (plus more if needed)
2 Tbps. + 2 tsp. wheat gluten

⅓ cup powdered milk

⅓ cup shortening

1 ½ tsp. salt

Place sugar (or honey), yeast, and hot water in the bowl of an electric mixer or Bosch.

Add the rest of the ingredients. Mix until all ingredients are incorporated. Add more white flour as needed, until dough pulls off bottom of bowl.

Mix/knead the bread dough until smooth and elastic (*6-8 min. in Bosch mixer- speed 2).

*Note: I let my Bosch knead without the center portion of the lid on so the dough doesn’t get too warm. I read in a bread book that you shouldn’t let the dough get above 90° while mixing, otherwise it can develop off-flavors.

Place dough in greased bowl and cover with plastic wrap. Allow dough to rise for 1 hour or until doubled in size. Punch down and let rest for about 5 minutes. Separate dough in half, and shape into loaves. Place in 2 greased 10” loaf pans. Cover with plastic wrap and let rise for about 1 hour.

Bake at 350° for about 25-30 minutes or until internal temperature is 200°.

Swedish Meatballs

My boys especially love this one. If you keep ground beef in the freezer, this is a great pantry-friendly meal.

-Mom Pulsipher

Meatballs

1 lb. ground round

2/3 c. evaporated milk (1/2 c.)
2/3 c. finely chopped onion
1/4 c. fine dry bread crumbs
1/2 tsp. salt
1/2 tsp. allspice (1/4 tsp.)
dash pepper

2 tsp. butter (for browning)

Sauce

1 c. boiling water
2 beef bouillon cubes (or 2 tsp. granules)
1/2 cup cold water
2 Tbsp. flour
1 cup evaporated milk
1 Tbsp. lemon juice

egg noodles

butter

poppy seeds (or parsley)

Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-inch balls. In large skillet, brown meatballs in butter.

Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

Meanwhile, blend together cold water and flour. Remove meatballs from skillet; skim fat from pan juices and save juices. Stir 1 cup milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens.

Return meatballs to skillet. stir in lemon juice. Serve with cooked egg noodles, tossed with poppy seeds (or parsley) and butter. Yields 42 1-inch meatballs.

French Bread

-Anna Hampton

1-1/4 c. warm water
1 T. yeast
1 T. sugar
1/2 T. salt
3 c. flour
dried rosemary

Combine warm water, yeast, and sugar in a large bowl of an electric mixer and let sit for 5 minutes. Add salt and 2 cups of the flour. Beat on low until combined. Gradually add the remaining cup of flour (or less) and knead in the mixer until the dough clings to the hook.

Knead dough on countertop for 1-2 minutes and use a rolling pin to roll dough into an 18x8-inch rectangle (or two smaller ones). Sprinkle the dough with rosemary and roll up like a French loaf. Place loaf on a baking sheet and pat the entire loaf with cold water. Use a sharp knife to make diagonal slits along the loaf.

Allow the loaf to rise for 30 minutes (even better if you have a full hour) at room temperature. Bake at 375 for 20-25 minutes. Serve with olive oil and balsamic vinegar.

Down to Earth Granola

-Better Homes and Gardens, April 2002

Prep: 15 minutes
Bake: 40 minutes

4 cups old-fashioned oats
1-1/2 cups sliced almonds
1/2 cup packed light brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 cup cooking oil
1/4 cup honey
1 tsp. vanilla
1-1/2 cups raisins or dried cranberries

Preheat oven to 300. In a bowl mix the oats, almonds, brown sugar, salt, and cinnamon. In a saucepan warm the oil and honey. Whisk or stir in vanilla. Carefully pour liquid over oat mixture. Stir gently with a wooden spoon; finish mixing by hand.

Spread granola in a 15x10x1-inch baking pan. Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack; cool completely. Stir in raisins or dried cranberries. Seal granola in an airtight container or self-sealing plastic bags. Store at room temperature for 1 week or in freezer for 3 months. Makes 9 cups (24 servings).

Cheesecake/ Caramel Cheesecake Bars

-Food and Family, Fall 2005

1-1/2 cups crushed Nilla Wafers (about 50 wafers)
1 cup chopped pecans, divided
1/4 cup butter, melted
4 pkg (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325. Line 13x9-inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil; grease foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

Makes 32 servings, 1 bar each.

Mousse-Filled Witches Hats

Photo: Taste of Home

- Taste of Home

1-3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
1 package (4 3/4 ounces) chocolate ice cream sugar cones

Chocolate candy coating or 4 squares (1 ounce each) semisweet chocolate, chopped plus 1/2 teaspoon shortening

Halloween sprinkles
12 thin chocolate wafers (2 1/4-inch diameter)

1. For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.

2. In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.

3. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set.

4. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

Serves 12

Chocolate Wafer Cookies

-RecipeZaar

2 ounces unsweetened chocolate (2 squares)
1 cup + 2 tablespoons all-purpose flour, sifted
3/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1 pinch salt
2 ounces sweet butter (1/2 stick)
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 1/2 teaspoons light cream or milk
1 egg (graded large)

Directions

1.Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.

2.Sift together the flour, baking powder, baking soda, and salt, and set aside.

3.In the large bowl of an electric mixer cream the butter.

4.Add the vanilla and sugar, and beat to mix well.

5.Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and

the egg, and beat to mix well.

6.On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.

7.Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.

8.Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)

9.Adjust two racks to divide oven into thirds, and preheat oven to 400.

10.Line cookie sheets with aluminum foil.

11.Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)

12.With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.

13.Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.

14.Leftover pieces of the dough should be pressed together and rerolled.

15.Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.

16.Bake until the cookies feel almost firm to the touch.

17.These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)

18.With a wide metal spatula, transfer the cookies to racks to cool.

19.Store in airtight container.

Whole Grain Hamburger Buns

-Shar's Bosch Kitchen Center

In Bosch with dough hook:
5 cups warm water 115 degrees
1 cup canola oil
2/3 cup honey
1/2 cup potato flour
1/2 cup buttermilk powder
2 cups high gluten flour (optional) - (2 cups AP flour + 3 tsp. vital wheat gluten)
3 cups fresh ground whole wheat flour, plus more - see below
4 Tbsp. dough enhancer
4 Tbsp. SAF instant yeast
1-1/3 cups 14-grain mix OR 1/3 cup each amaranth, flax seeds*,sesame seeds*, and millet

Knead on speed One for 2 minutes (will be the texture of cake batter). Cover and let sponge for 10-15 minutes.

Add:

2 Tbsp. salt
3 eggs (optional) for lighter texture

Continue to add enough fresh ground whole wheat flour to shag the sides of the bowl. Dough should be soft but not sticky. Knead for 6 minutes or until the gluten has developed. Form into buns. 3 oz. for hot dog buns, 4 oz. for hamburger; 6-8 for hoagie; 16 oz. for baguette. Place on parchment lined cookie sheets or baguette pan. Optional: Brush with beaten egg wash (1 egg & 2 Tbsp. water). Top with sesame seeds etc. Let rise until double.

Bake at 350 degrees for 15-20 minutes or until internal temperature is 200 degrees.

Mom Roberts: Shape and freeze on sheet pan and store in Ziploc bags. For evening use, remove in the morning and place on sheet pan. Let thaw and rise; bake as normal.