2 2/3 c water
4 t. butter
3 t. sugar
3 t. salt
3 t. yeast
flour

Mix all ingredients. Kneed. Done.

Makes One Gallon

1/2 cup cold water
2 t. unflavored powdered gelatin (Knox Gelatin)
4 lbs. fruit (I used raspberries with 8oz blueberries + 1/2 cup water to make up 4 lbs.)
2 1/2 cups sugar
1 t. salt
4 cups water
1/2 cup lemon juice

Place the cold water in a small saucepan and sprinkle with the gelatin; set aside.

Place the berries in a blender and blend until smooth, stopping the motor and scraping down the sides of the bowl with a rubber spatula as needed.

Heat the reserved gelatin mixture over low heat, stirring until smooth, about 1 minute. Add the berry purée, sugar, and salt and stir until the sugar has dissolved and the mixture is warm to the touch, about 5 minutes. Remove from the heat. Place a fine-mesh strainer over a medium bowl and strain the berry mixture, pressing down on the solids with a rubber spatula; discard the solids. Refrigerate until cold, at least 1 hour.

Add the water and lemon juice to the chilled berry mixture and stir to combine. Place in metal bowl in the freezer and stir every 3 hours. Run through the blender with completely frozen. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature for a few minutes before serving. The sorbet will keep for up to 1 month.

Tender White Cake from King Arthur Flour

• 2 3/4 cups King Arthur Unbleached Cake Flour Blend
• 1 2/3 cups sugar; superfine sugar is best
• 1 Tablespoon baking powder
• 3/4 teaspoon salt
• 3/4 cup (12 tablespoons) unsalted butter, softened
• 4 large eggs whites plus 1 whole large egg
• 1 cup full-fat vanilla yogurt or 1 cup whole milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

http://www.handmaidensofheaven.blogspot.com/2012/11/peanut-soup.html

8 cups potatoes, cooked peeled and diced
1 cup mayonaise
1 t. salt
1/2 t. pepper
1 lb. mild cheddar cheese cubed (I use 3/4 lb.)
1/2 cup chopped green onion (green are best)

Toss ingredients and place in 9x13 pan. Bake 325 for 1 hour. Can be made ahead and frozen.
Garnish with 4-6 slices crumbled cooked bacon and 1/2 cup black or green olives.

• 8 tablespoons butter
• 12 cloves garlic pressed 
• 16 ounces cream cheese, softened and cut into 6 pieces 
• 4 cup milk 
• 12 ounces Parmesan cheese, grated
• 2 teaspoons ground black pepper
• 2 teaspoons salt, more to taste, if needed

1. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 1 minute, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a fork until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency. Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over 2 lbs. hot, cooked noodles.

Caramelize 1 large onion
Briefly Saute 3 zucchinis
Saute one large beet
Fry 4 large tomatoes in hot oil
Chop 1/2 cup basil

Season and Serve Vegetables on top of 1 lb. noodles topped with White Cheese Sauce

2 cups of basil
1 cup walnuts
4 cloves garlic
1 cup olive oil
1 1/3 cups of fresh grated parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1/2 cup heavy cream
1/4 cup hot water

Process basil, walnuts and garlic. Add olive oil in a slow steady stream. Add parmesan cheese, salt and pepper and process. Add cream and hot water and process briefly again.

Serve over 2 lbs. of noodles.

1 large jar Picante sauce (medium or hot) - I used homemade but store bought is fine
1 16oz. can black-eyed peas, drained
1 16oz. can black beans, drained
1 16oz. can white hominy, drained (I use 1/2 can white and 1/2 can yellow hominy)
1 cup dices green bell pepper
1-2 whole diced banana peppers
1 cup chopped onion
1 cup chopped freshtomato
1/2 cup finely chopped fresh cilantro
1/4 cup seeded and chopped jalapeno peppers
1 cup chopped green onions (include the green tops)
1 T sugar
1 T salt
2 T coarsely ground black pepper
2 T ground cumin

Mix all ingredients together. Cover and refrigerate overnight for best flavor.

Saute 2 medium onions in 1 stick butter.
Add 1/2 cup flour and 1 T. salt to 3 1/2 cups chicken broth. Add to onions and boil.
Add 2 cups Half & Half and 3 cups chicken and boil.
Pour on top of 1 lb. cooked noodles in a 9x13 pan.
Top with 1 1/2 cup parmesan cheese and bake @ 450 degrees for 15 minutes.

10 lbs. tomatoes
8-10 green peppers
6 med. onions
8-10 jalapeno peppers
12 cloves garlic
1/2 cup vinegar
2 tsp. cumin
2 tsp. salt

Chop and bring to boil. Process 15 minutes. Makes 7+ quarts.

• 1/2 cup mayonnaise
  1/2 teaspoon lemon juice
  sandwich bread, whole grain preferred for four sandwiches
  1 cup thinly sliced strawberries
  1/2 pound thinly sliced turkey breast
  1 avocado, peeled and thinly sliced
  baby spinach stems removed
  
• Combine the mayonnaise and lemon juice. Spread each of the slices of bread with lemon mayonnaise. Top half the slices with the strawberries, turkey, avocado, and spinach. Place the remaining slices on top cut the sandwiches on the diagonal, and serve.
• Serves 4
• Slightly adjusted from a recipe from King Arthur Flour

2 1/2 lb. chicken breast
1 lb. small shell pasta
3/4 cup thinly sliced celery
3/4 cup chopped red onion
5 oz. dried cherries or cherry flavored Craisins
4 cups baby spinach, stems removed
1 cup coarsely chopped walnuts, toasted
1 1/2 cups mayo
1 1/4 cups Brianna Poppy Seed Dressing
1 1/2 tsp salt
1/4 tsp pepper

Combine may, dressing, salt and pepper and set aside.  Cook chicken in small amount of oil till juices run clear.  Don't overcook.  Drain and cool and cut in chunks.  Kitchen Shears work well.  Cook pasta, drain and cool with cold water.  Mix chicken, celery and pasta.  Mmix in 1 3/4 cup of the dressing mixture (reserve 1 cup).  Cover and refrigerate overnight.  Just before serving add remaining dressing, toasted walnuts and spinach.
Serves 12
Note: We tend to use the whole bottle of Brianna Poppy Seed Dressing

Whisk Sauce:
1 cup soy sauce
2/3 cup water
6 T. Sesame Oil
6 T. Honey
6 T. Rice Vinegar
2 T. Fresh Lime Juice
6 cloves minced garlic
1/2 cup hoisin sauce
6 T. Peanut Butter


Cook 3 lbs. chicken in 1/3 of sauce. Add veggies at the last minute and stir fry slightly.
Fry 24 oz. boiled and drained angel hair pasta in remaining sauce till it soaks up liquid.
Serve noodles topped with chicken and veggie stir fry.

1 lb. rice; soak in lukewarm water right away.

1 large onion, chopped... garlic (no note).

In large pan, pour 1/2 - 1 cup oil. Add onion. Saute about 15-20 minutes on med. heat until golden.

In the meantime chop meat into bite sized pieces (use about 1 lb. meat). Add this to the pot when onions are done. Cook ~ 20 minutes.

Meanwhile grate 1 lb. carrots. Add to pot once meat is done.

Add 1/2 L. (scant 2 1/8 cup) water, salt (1 T or more) and pepper.

Cook 20 minutes - will boil.

Drain rice from soak and add to pot.

Add water to cover rice.

Cover pot and cook on low ~ 20 min.

2 c. salad dressing
1/2 c. sugar
1/2 t. celery seed
2 t. dill seed
1/4 c. vinegar
1 1/2 t. salt
1/2 t. mustard seed
1 cup half and half

1 head of chopped cabbage
opt. green pepper, fresh peas, celery, grapes etc.

Saute:
2 chopped onions
1/2 cup chopped green pepper
4 cloves garlic

Brown:
1 lb. ground beef

Simmer beef and vegetables with:
2 quart jars of tomatoes
1 can tomato paste + 1/2 cup warm milk + 2 T. Sugar
2 cups beef broth
1t. salt
1 1/2 t. chili powder

Just before serving add:
2 cans chili beans
1 can kidney beans

We make a variation of this with thawed frozen chicken soup base...

• 2 tablespoons butter
• 1 yellow onion, finely diced
• 2 cloves garlic, finely minced
• 2 stalks celery, diced
• 1/2 cup diced carrots (about 2 regular carrots or a handful of baby carrots)
• 3 cups chicken broth
• 2-3 potatoes, peeled and finely diced (I like to leave the peels on red potatoes, if using them)
• 1 cup milk (1% is my milk of choice)
• 4 tablespoons flour
• 1 (8 oz. package) regular or light cream cheese
• 2-3 (about 1 pound) boneless, skinless chicken breasts, cooked and diced

1. In a large pot, melt the butter and add the onion, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook, partially covered, until the potatoes are tender, about 10 minutes.
2. In a liquid measuring cup, vigorously whisk the flour and milk together until smooth. Whisk the mixture into the soup, stirring quickly, and cook over medium heat for 3-4 minutes, until the soup begins to thicken slightly. Stir often to ensure the soup doesn’t burn.
3. Soften the cream cheese in the microwave until it is very soft/melty. I usually place the unwrapped cream cheese on a plate and microwave it for one minute at 30% power. I like it really, really soft so it doesn’t leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well.
4. Add the cooked chicken and heat through. Season with salt and pepper. Serve.

2/3 cup butter
1 cup brown sugar
1 cup white sugar
1 t. vanilla
1 cup half & half

Made May 6, 2013; delicious!

2/3 cup butter
1 cup granulated sugar
3/4 cup brown sugar
3 eggs
1 cup buttermilk

2 cups all-purpose flour
1 scant t. salt
1 t. baking powder
3/4 t. baking soda
1 1.2 t. cinnamon
3/4 t. allspice
3/4 t. cloves

Cream butter and sugars; Add eggs and beat. Alternate dry ingredients with buttermilk.
Bake in greased and floured 9x13pan at 350 degrees for 35 minutes.

Serve with a pint of whipped cream flavored with a smidge of lemon juice and the following applesauce glaze:
2/3 cup butter
1 cup brown sugar
1 T. flour
1/2 cup applesauce
1/2 cup water
1/4 t. cinnamon
1 t. lemon juice

Melt butter. Whisk together brown sugar and flour and whisk in butter. Add remaining ingredients and boil till thick.

Approximately 3 lbs. potatotes, celery, onions and hard-cooked eggs. Mix with the following dressing:

1 cup mayo
3 T. prepared mustard
1 1/2 t. salt
1 1/2 T sugar
1/2 t. pepper

4 pork chops
2 T. flour
1/2 t. salt
1/4 t. pepper
1/3 cup parmesan cheese
1 onion sliced thin
4 cups thinly sliced potatoes
1 T. lemon juice
3 beef bouillon cubes
3/4 cup boiling water

Coat chops with flour and brown. Combine cheese, salt and pepper and sprinkle 2 T. on chops. Cover with potato slices and sprinkle another 2 T. cheese. Add onions. Dissolve beef cubes in water, add lemon juice and pour over all. Sprinkle with remaining cheese. Cover and simmer 40 minutes or till done. Sprinkle with parsley. Serves 4.

2 cups flour
1 cup butter
1/2 cup powdered sugar

Combine with pastry blender and pat into 9x13 pan. Bake 350 degrees for 20 minutes.
While crust is baking mix the following:

2 cups granulated sugar
4 eggs
juice from 2 lemons (5 T.)
1/4 cup flour
1 t. baking powder
dash salt

Mix eggs, sugar, salt and lemon juice. Mix flour and baking powder and fold in the egg mixture. Pour onto hot crust and bake 25 minutes longer. Cool and cut into bars. Sprinkle with powdered sugar. Makes 24 bars.

1 1/2 cups flour
2 t. cinnamon
2 t. allspice
1 1/2 t. cloves
1 1/2 t. ginger
1/2 t. black pepper, finely ground
1/2 t. baking soda
2 sticks butter
1 t. vanilla
1 cup granulated sugar
1 cup brown sugar
2 eggs
3 cups quick oats

Cream butter and sugars. Add eggs and vanilla and beat well. Sift and add dry ingredients. Stir in oats with a spoon. Line cookie sheets with foil shiny side up. Use 1/4 cup batter for each cookie and put 10 cookies on each sheet. Let stand 2 hours before baking. Bake at 375 for 12-15 minutes. Cookies should be quite soft. Don't over bake.

2 cups butter
2 cups brown sugar
1 cup white sugar
3 eggs
2 t. vanilla
5 cups flour
1 1/2 t. soda
1 1/2 t. salt
2 cups chocolate chips

Cream butter and sugar. Add eggs and vanilla. In separate bowl whisk flour, soda and salt. Add wet ingredients and chocolate chips and mix. Bake 350 degrees (convection) 10 minutes.

1 cup mayo
1 cup sour cream
1/4 cup buttermilk
1 T. lime juice
1 t. wine vinegar
1 t. sugar
1 garlic clove
1 t. garlic salt
1/8 t. cayenne pepper
1/8 t. black pepper
1/4 t. cumin
1 T. parsley
1 t. dill
1/2 t. beau monde

Whip in Blender.

2 lbs. burgers
1 cup beef broth
1 cup water
1/2 cup minute rice
1 small onion
1 small green pepper
6 cloves garlic
1/2 cup ketchup
1/2 cup barbecue
1/4 cup mustard
1/4 cup relish
1/8 cup Worcestershire sauce

Brown burger. Saute onion, green pepper and garlic in olive oil. Boil broth and water and add rice, boiling till cooked. Combine all ingredients and heat thoroughly.

1 lb. seasoned sausage
6 cloves garlic
3 onions
3 green peppers
2 quarts peeled chopped tomatoes (canned or fresh)
3 6oz. cans tomato paste
1/4 sugar (optional and often skipped)
1 T. salt
1/2 t. pepper
1 T. Basil
1 T. Parsley

Brown sausage and saute 3 cloves garlic, onions and peppers. Add tomatoes, the last 3 cloves of pressed garlic and seasonings. Simmer and serve.

A wartime cake often served dashed with powdered sugar and milk:

1/2 cup butter
1 1/4 cup brown sugar
2 eggs
1 t vanilla
3/4 cup applesauce
2 3/4 cup flour
1 t salt
1/2 t soda
1 t cinnamon
1/4 t cloves
1 cup nuts
1 pkg. chocolate chips

Brown Butter Glaze:
1/3 cup butter
2 cups powdered sugar
1 t vanilla
4 T hot water

Heat butter over low heat till golden. Remove from heat. Blend in sugar and vanilla. Stir in hot water till spreading consistency.

Mix and place in 9x13:
10 cups sliced apples
3/4 cup sugar (depending on the apple you use; 1 cup for Granny Smith, 1/2 cup for Honey Crisp)
3 T flour
1/2 cup water
1 tsp cinnamon

Combine:
1 cup quick oatmeal
1 cup flour
1 cup brown sugar
1 stick melted butter
1/2 t soda
1/2 t baking powder
1/2 cup chopped nuts
Spread over apples and bake 325 degrees for 45 minutes.

5-7 pound ham
1/2 cup pure maple syrup
2 cups pineapple juice

Cook ham in crock pot till defrosted. Add maple syrup and pineapple juice.
Just before eating baste ham with juices. (can make a glaze out of juices with flour)

6 lbs. potatoes
2 t salt
1 t pepper
2 1/2 cups heavy cream
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded parmesan cheese

Mash Potatoes with salt and pepper. Beat cream till stiff peaks form and fold 2/3 of cream gently in potatoes till cream is mostly absorbed. Lightly grease 9x13 pan and spoon in potatoes. (Not flat on top; don't deflate.)
Fold all but 1/2 cup of cheese in remaining cream. Spread over potatoes and sprinkle with remaining cheese. (Can cover and refridgerate till ready to cook at this point)
Preheat oven to 375 degrees and cook 25 minutes.

1 lb. ground pork, beef or venison
1 t salt
1 t seasoned salt
2 cloves minced garlic
2 t sage
1 t black pepper
1/2 t rosemary
1/2 t thyme
1/2 t marjoram

(Made for spaghetti sauce 4/4/13; was delicious!)

9 cups milk
1 1/2 cups rice
1 1/2 t salt
3/4 cup sugar
cinnamon sugar

In crock pot mix rice, milk and salt the night before. Stir occasionally.
In the morning, add sugar to taste and serve with milk and cinnamon sugar.

Cream Puff Base:
10 T butter
1 1/3 cups water
2 T sugar
1 1/3 cup flour
6 eggs

Cream Mixture:
8 oz. cream cheese
1 1/3 cup powdered sugar
1 T Orange zest
1 T Orange Juice Concentrate
1 t vanilla
3 cups whipping cream
2 quarts sliced strawberries

Boil water, butter and sugar. Add flour and stir just till smooth. Let cool 5 minutes. Beat in eggs one at a time. Do not overbeat. Grease 2 - 9 inch circle cake pans. Divide mixture between pans and spread up sides. Bake at 375 degrees for 25 minutes. Poke 12 times with toothpick and cook 12 minutes more. Cool completely.

Beat cream cheese and gradually add powdered sugar. Add remaining ingredients and beat till stiff peaks form. Spread on cooled puff and top with strawberries.

5 cups oatmeal
4 t. baking powder
4 eggs
1 cup butter softened
2 cups milk
1/2 cup shredded coconut
(Opt.) 1/2 cup brown sugar (if not adding coconut or fruit)
1 diced apple
1/2 cup chopped nuts
1/2 cup dried fruit (raisins, cherries, apricots)
2 t. cinnamon

Whisk eggs and butter together with fork. Add oatmeal and milk and mix. Add remaining ingredients.
Grease 9x13 pan. Spread oatmeal evenly in pan and cover. Bake at 350 degrees for 45-50 minutes or till golden brown. Can leave in oven overnight for time-bake.

• 24 medium to large strawberries
• 8 ounce light cream cheese
• 1/3 to 1/2 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs

1. Remove the tops of all the strawberries and and cut out a cone shape from inside the middle of each strawberry with a paring knife - a little well to be filled with cream cheese mixture.
2. Mix together the cream cheese, powdered sugar and vanilla extract with an electric mixer until smooth and creamy. Fill a ziploc bag with the cream cheese mixture (filling it into one of the corners). Twist the top of the bag and snip the corner of the bag with the filling.
3. Squeeze filling into each strawberry and sprinkle with graham cracker crumbs. Store in the refrigerator until ready to serve.