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.

Lemon Butter Cookies

-Shelly Hawkins/ Mom Roberts

Cookies:
1 cup butter
1/2 cup powdered sugar
2/3 cup cornstarch
1 c. flour

Frosting: (Half this recipe is plenty)
1/2 cup butter, melted
4 Tbsp. lemon juice
Zest of 2 lemons
1/2 tsp. lemon extract (Mom didn't include)
4 cups powdered sugar

Optional: Sprinkle frosted cookies with crushed lemon candy - suggested Lemonheads.

Cream butter and sugar. Stir in cornstarch and flour. Drop by teaspoonful on a cookie sheet. Bake at 325 for 15 minutes. Cool. Combine frosting ingredients. Spread on cooled cookies. Makes about 2 1/2 dozen.

Graduation Caps

-Family Fun Magazine

Mini Reese's peanut butter cups

Chocolate covered graham crackers (1 graham cracker cuts nicely into 8 squares with serrated knife and then dip in chocolate)
Fruit roll-up or Twizzler's Pull-n-peel licorice (cut end into four sections using very sharp knife)
Chocolate frosting

Jello Pinwheels

I made these over and over in middle school. All kids adore them and they are a quick pantry-friendly treat!

1 package Jello (4 serving size)
1/2 cup warm water
1 1/2 cups miniature marshmallows (or 12 large)

Lightly spray 8 or 9 inch square pan with non-stick cooking spray. Use a paper towel to spread on bottom and sides. Mix gelatin and water in 2 quart micro-waveable bowl. Microwave on high 1 1/2 minutes. Stir to dissolve completely.

Add marshmallows to gelatin. Microwave 1 minute or until marshmallows are almost melted. Stir until completely melted and mixture is smooth (creamy layer will float to top). Pour into prepared pan. Refrigerate 45 minute or until set.

Loosen edges using knife dipped in warm water. Starting at one end, roll up tightly. With seam-side down, cut into 10 to 12 (1/2 inch) slices. Serve immediately or refrigerate until ready to serve.

Boudro's Guacamole

-Boudro's, San Antonio

1 avocado
Juice of 1/4 orange
Juice of 1/2 lime
Diced red onion
Fire roasted tomato
Cilantro
Sea salt

Sizzling Chicken

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Whole Foster Farms chicken

Rub with seasons of choice

Stuff with garlic, lemon, rosemary or seasonings of choice.

Double wrap in foil

Place on barbeque for 1-1/2 hours at 375 degrees.

Use leftover chicken for soup, burritos, salads and stir-fry.

By the Sea Olive Oil Dip

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Extra virgin olive oil
Balsamic vinegar - sulfur free
Red pepper flakes
Dried basil
Crushed garlic

In a bowl pour olive oil. Add pepper flakes, basil and garlic. let sit for 20 minutes. Add balsamic vinegar to taste. Dip bread into mixture and enjoy!