Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning

Zucchini Bread

From the Betty Crocker Cookbook! Yum!

Ingredients:

3 cups of shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2 teaspoons vanilla
4 large eggs
3 cups of all-purpose or whole wheat flour
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of baking powder
(you can add nuts, raisins, or chocolate chips)

1. move oven rack to low position so that the tops of pans will be in the center of the oven.
2. Heat to 350
3. Grease bottoms of 2 loaf pans, 8 1/2 x 4 1/2
4. Mix zucchini, sugar, oil, vanilla, and eggs in large bowl.
5. Mix in the rest of the ingredients; except the add-ins
6. Divide batter evenly between the pans
7. Bake loaves for 50 - 60 minutes
8. Cool 10 minutes in pans
9. Remove from pans and allow to cool on side for 2 hours

Easy Focaccia Bread

Easy Focaccia Bread

3 c. flour

1 2/3 c. warm water

2 T sugar

1 1/2 t. salt

1/4 t. yeast

In a medium bowl, mix all ingredients together until flour is just moistened.  Cover tightly and let sit out at room temperature for 12-24 hours (I found closer to 12 hours works the best).  Resist the temptation to stir and just carefully pour out dough on to a greased cookie sheet.  Drizzle about 1T olive or other oil over the dough and spread dough out with rubber spatula to 3/4 inch thickness.  Let rise for 15-20 min.  Add simple herbs like rosemary or sage and sprinkle with coarse salt.  My family likes McCormick's Perfect Pinch Garlic & Herb seasoning the best.

Bake @ 450 degrees for 20-25 min.

You can add black or green olives or even thin sliced tomatoes with coarse salt.  Pepperoni can be degreased before putting it on the pizza.  Lay the slices between two paper towels in the microwave for 30 seconds on high.  Most of the grease will soak into the paper towels and not into the pizza.

Breadsticks

Makes a lot! 30 or so!

Ingredients

• 2 (.25 ounce) packages active dry yeast or 2 scant tablespoons
• 1/2 cup sugar, divided
• 2 cups warm water (110 degrees to 115 degrees), divided
• 3 tablespoons vegetable oil
• 1 egg
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour (I needed a lot more)
• 1/2 cup butter, softened
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder

Directions

1. In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.
2. Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.
3. Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Serve with breadsticks.

Lemon Bread

Lemon Bread

by Better Homes and Gardens

1 3/4 c. flour

3/4 c. sugar

2 tsp. baking powder

1/4 tsp. salt

1 beaten egg

1 c. milk

1/4 c. cooking oil

2 tsp. finely shredded lemon peel

1 Tbsp. lemon juice

1/2 c. chopped almonds or walnuts

2 Tbsp. lemon juice

1 Tbsp sugar

Preheat oven to 350 degrees.  Grease the bottom and sides of a 8x4x2 loaf pan.  Set aside.

In a medium mixing bowl, stir together flour, 3/4 cup sugar, baking powder and salt.  Make a well

in the center of the dry mixture.  Set aside.

In another bowl, combine egg, milk, cooking oil, and 1 Tbsp. lemon juice.  Add egg mixture all

at once to dry mixture.  Stir just until moistened.  Folk in nuts and lemon peel.

Spoon batter into prepared pan.  Bake for 50-55 minutes or until wooden toothpick inserted near cener comes out clean.

Meanwhile, stir together 2 Tbsp lemon juice and 1 Tbsp. sugar.  While bread is still in the pan, brush lemon-sugar mix over the top of the loaf.  Cool in pan on a wire rach for 10 minutes.  Remove loaf from pan and cool on wire rack. 

I love this bread because it is not too strong or too sweet.  Just make sure that if you are squeezing a fresh lemon for juice, to shred the lemon peel first.

Kim's Two Cheese Oregano Bread

Enough dough for one pizza crust (better with white pizza dough than wheat)
1/2 cup grated provolone (2 ounce)
2 T fresh parmesian
1/4 t of oregano (double if fresh)
1/8 t crushed red pepper (optional - or if Kristi double)
1 T yellow cornmeal (to keep from sticking to pan)
1 t olive oil

1. roll out dough
2. leaving a half inch border sprinkle with cheese and spices
3. roll up like a jelly roll, pressing firmly to eliminate air pockets
4. place roll seam side down, pinch seam and ends to seal
5. place roll seam side down on baking sheet sprinkled with cornmeal
6. cut slits in top of dough using sharp knife
7. cover and let rise 40 minutes
8. heat oven to 450
9. brush top of bread with oil
10. bake 20 minutes or until loaf sounds hollow when tapped

* can use whatever cheeses you want
* sometimes sub with italian spices instead of oregano

Bloomin' Hot Ham and Cheese Bread

Inspired by several different blogs that do this recipe just with cheese or with pizza ingredients.

I unsliced round loaf of sourdough bread (I use my artisan rosemary salt dough bread)
12-16 ounces mozzarella, provolone, or swiss cheese thinly sliced
1 package of ham lunch meat

Directions:
Step one: preheat oven to 350 degrees
Step two: cut the bread lengthwise and widthwise without cutting through the bottom crust.
Step three: place bread on a foil lined baking sheet and insert cheese and ham in every insert (freeze after this step - to use defrost in fridge and then continue on to step four)
Step four: wrap completely with foil and bake for 10 minutes
Step five: unwrap and bake for 10 more minutes or until the cheese is melted and the ham is a little bit crispy

Add butter, garlic powder, and Italian seasonings for cheese bread
Add pepperoni for pizza bread (with marinara sauce for dipping)
Add pineapple and Canadian bacon for Hawaiian pizza bread

Pumpkin Gingerbread

Ingredients

• 3 cups sugar - can substitute Sucanat
• 1 cup vegetable oil
• 4 eggs
• 2/3 cup water
• 1 (15 ounce) can pumpkin puree - or puree from fresh sugar pumpkin http://homecooking.about.com/od/vegetablerecipes/r/blv314.htm
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
2. In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
3. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
4. Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutritional Information 

Amount Per Serving  Calories: 263 | Total Fat: 10.2g | Cholesterol: 35mg

Anytime Breadsticks

from Better Homes & Gardens

refrigerated breadsticks (the kind that come in a can)

1. Preheat oven according to package directions.  Separate dough into strips.  Fill each one up as you please (see suggestions below). 
2. Twist the breadstick dough around the fillings.  Don't worry if the breadsticks aren't perfect or some of the filling falls out.
3. Place breadsticks on baking sheet lined with parchment paper.  Brush with olive oil or melted butter.  Sprinkle with slat or fresh or dried herbs.  Bake as package directs.

Filling suggestions:

Parmesan-Prosciutto:  Spread dough with dijon-style mustard.  Layer with thinly sliced, snipped prosciutto and grated Parmesan cheese or Swiss cheese.

Pile-on-Pesto:  Slather dough with a generous amount of prepared pesto sauce.  Add a few pine nuts, if you like.

Herbal Blend:  Brush dough with olive oil.  Heap on a handful of coarsely chopped thyme and parsley.  Drizzled with additional olive oil.  Sprinkle with coarse salt.

Cheese-Stuffed:  Brush dough with your favorite Italian salad dressing.  Add fresh Parmesan cheese or spread with Boursin cheese.  Spoon additional dressing on top.

Olive-Rosemary:  Press pitted, chopped kalamata olives into dough.  Twist to enclose olives. (Expect some olives to spill out.)  Scatter top with snipped fresh rosemary.

Dunford Kids Favorite:  Split a string cheese into three pieces (lengthwise).  Twist breadstick dough around one piece.  Repeat. 

Katie's French Bread

In memory of a since moved neighbor - Katie Prestwich.  You can make this recipe in your food processor or a mixer.  I always find that it requires some additional kneeding to blend the last bits of flour.  It makes 2 loves - which you can eat hot or freeze for later (cooked). 

1 1/8 cup of warm water
1 1/2 T sugar
1/2 T salt
1 T yeast
2 cups of flour + 1 & 1/2 cup flour
2 T butter

STEP ONE: combine top 4 ingredients & let fizz for 5- 10 minutes until the foam is 1/4 to 1/2 inch tall
STEP TWO: 2 cups of flour with yeast mixture & mix for a long time
STEP THREE: kneed in 2 T butter & 1 1/2 cup of flour
STEP FOUR: put in buttered bowl, cover and let rise for 30 minutes
STEP FIVE: divide into 2 balls and let rest for 5 minutes
STEP SIX: roll into a rectangle and roll up from the long end
STEP SEVEN: place on a cookie sheet, cover and let rise until double  (30 min)
STEP EIGHT: cook at 350 for 18-20 minutes (Kristi's Oven = 16 minutes)

To get them to look hard and artisan, use the steam method in my artisan bread recipe; lightly dust with flour before baking and cut pattern.

Cheesy Biscuits

Johny's garlic spread & seasoning (Costco seasoning aisle)

2 cups of Bisquick
1/2 cup of milk
1/2 to 1 cup shredded cheddar cheese or any other cheese combination you choose
(asiago is really good, so is half swiss half cheddar)
1/4 cup of grated shredded cheese

heat oven to 400 degrees
mix up into dough/balls
bake 8 to 10 minutes

melt 1 butter and brush on tops of cooked biscuits
brush on with the seasoning

Healthy Bread version of the Artisan Bread

5 1/2 cups whole wheat flour
2 cups all purpose flour
1 T kosher salt
1 1/2 T yeast
1/4 cup vital wheat gluten
4 cups lukewarm water

STEP ONE: mix all ingredients with a spoon
STEP TWO: cover and let rise on the counter for 2 hours
STEP THREE: form loaves of bread (I put mine on parchment paper)
STEP FOUR: let loaves rise for 90 minutes (I cover mine with a bread cloth)
STEP FIVE: brush tops of loaves with water
STEP SIX: sprinkle with flour or with mixed crushed seeds (thank you 9 grain mix from WinCo)
STEP SEVEN: slice art-sy lines in the dough tops
STEP EIGHT: bake on a pre-heated tray or stone
STEP NINE: add steam water in a pan underneath bread stone
STEP TEN: recipe says to bake for 30 - 35 minutes at 450 (I do 2/3 the time and then let sit still hot and cooking on the counter for a bit)

I haven't made this one as much so throw in comments if you find better ways to do it - it just takes a bit more work and ingredients than the white dough recipe.

Whole Wheat Bread

This is the best whole-wheat bread recipe I have come across to date. I love that the bread is very moist, uses only ingredients that could be kept in food storage for long periods of time, and is made with honey.

Whole Wheat Bread

Bake at 350 degrees, makes 5 medium loaves
Adapted from Sisterscafe

3 1/2 cups hot tap water (hot, not warm - helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slides right out)
1 cup white flour (I use bread flour because I always have it, but it doesn’t really matter)
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 (+) cups whole wheat flour (I use white wheat: About 8 cups of wheat will yield the 12 cups of flour)
1 1/2 Tbs salt

Grind your wheat (in your electric wheat grinder) while mixing everything else. Using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. I sometimes need another whole cup. Knead in mixer for 8 minutes. Spray your counter with cooking spray and then form your dough on the counter into loaves and place in prepared pans. (I also spray my hands with oil so that I don’t have to use extra flour to work with the dough). Press down the sides of loaf to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool.

Notes:
• If you have a Kitchenaid, just cut the recipe in half and freeze the rest of the evaporated milk for the next time you make the bread. Then shape the dough into two loaves. I did this for a couple of years before I had a Bosch.
• You can also use store-bought whole-wheat flour, but the rise time will be just a little longer because the flour will be cooler than that which has just been ground.
• I recommend getting all of the ingredients out on the counter before you start so that you never leave the salt out accidentally, as I have been known to do! You want to add the salt toward the end so it doesn’t interfere with the yeast, but you certainly don’t want to forget it!

Chocolate Swirled Banana Bread

Seriously my favorite banana bread ever.

Chocolate Swirled Banana Bread
Adapted from Our Best Bites








2 c. flour
¾ tsp. baking soda
½ tsp. salt
1 c. sugar
¼ c. butter, softened
1 ½ c. mashed ripe bananas (about 3-4 medium bananas)
2 eggs
1/3 c. sour cream
½ c. semi-sweet chocolate chips

Preheat oven to 350 degrees. In a medium mixing bowl, combine flour, baking soda, and salt. In another mixing bowl, cream sugar and butter. Add bananas, eggs, and sour cream, beating until just blended. Add flour mixture. Beat on low until just moistened. Microwave chocolate chips in a medium bowl for 1 minute. Stir until smooth. Cool slightly. Add 1 c. batter to chocolate, stirring until well-combined. Spoon chocolate batter alternately with plain batter (so you have stripes of plain and chocolate batter) in an 8 ½” x 4 ½” loaf pan coated with cooking spray. Swirl batters with a knife.
Bake at 350 for 1 hour to 1 hour and 15 minutes (Mine was done in an hour, but the original recipe says 1 hour and 15 minutes) or until a cake tester comes out clean. Cool 10 minutes in pan and then remove and cool completely on a wire rack (if you can really wait that long...)

Sierra's Healthy Banana Bread

Sierra left this on my doormat for Valentine's Day. I convinced her to share the recipe. It is so good!!!

1 & 3/4 cups whole wheat flour
1 t baking soda
1/2 t salt
1/3 c olive oil
1/2 c honey
2 beaten eggs
3 overripe bananas
1/4 c hot water

Mash bananas, add eggs, oil, and honey. Add dry ingredients, alternate with water. Pour into greased loaf pans for about one hour or muffin tins for 25 minutes. I usually have to put foil over the bread at 30 minutes in so the top doesn't burn. Bake at 350.

Sierra's Perfect Sugar Free Half Wheat Half White Sandwich Bread

Made this one today! It actually holds it shape and has no sugar! Used extra to make some rolls.

2 1/2 cups warm water
1 T Yeast

Put in mixer & let sit until foamy

Add 1/3 c wheat gluten (not bread enhancer)
Add 3 cups of wheat flour

Mix until combined. Let sit for 20 minutes

Add the following:
1/3 c oil
1/3 c honey
1 T Sea Salt (yes it has to be sea salt)
3 - 4 c bread flour (I just use regular flour because of the wheat gluten & it always turns out awesome)

Mix with dough hook aprox. 10-15 minutes (just until smooth).

Pour some oil on your hands and a little bit on the counter (or spray the counter with Pam). Get dough out of bowl and divide it in half. Flatten out dough into a rectangle (doesn't have to be a perfect rectangle or that thin). Roll up from the skinny end. Pinch end under and pinch end to roll. Put seam edge on the bottom of the pan. Place into sprayed bread pans. Cover and let rise until doubled (In SLC area I give it 2 hours - or so).

Bake at 350 degrees for 22 minutes (if you have my hot oven).

Oh my yum! Whole Wheat Scones

I took someones Sconecutter-like recipe adapted it to whole wheat - voila!
This is a great prep ahead of time dough for a weekend morning.

Ingredients:

2 packages (2 tablespoons) active dry yeast
1/2 cup lukewarm water1/4 cup sugar
1 tablespoon salt
2 cups warm milk (used my food storage)
1/4 cup butter (can use shortening or fake buttery things)
4 cups all purpose flour or bread flour
2 cups of whole wheat flour (might need up to 1 cup of additional flour as well)

STEP ONE: Dissolve yeast completely in 1/2 cup lukewarm water
STEP TWO: stir in sugar and salt.
STEP THREE: Add warm water or milk; stir until frothy and smooth.
STEP FOUR: Add shortening or butter and 4 - 6 cups of the flour to make a moderately stiff dough which is each to handle.
STEP FIVE: Place dough on lightly floured surface; knead until smooth and elastic, five to six minutes. (I just left it in my KitchenAid)
STEP SIX: Place dough in lightly greased bowl. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. (Okay I left it there for a lot longer because I forgot)
STEP SEVEN: Punch down dough. * Place on lightly floured surface and roll out to 1/2 - 1/4 inch thickness. Allow to rest five minutes. Cut with pizza cutter or cookie cutters into desired shapes.
* after I punched down the dough I put it back in the greased bowl and left it in the fridge for a day and a half
STEP EIGHT: Fry dough in deep, hot vegetable shortening (or Vegetable oil) (350 degrees) 30 seconds on each side. Serve hot with honey butter, butter and honey, or jam. Or we did Monte Cristo style with powdered sugar, syrup and strawberries.

Rosemary Sea Salt Artisan Bread

Adapted from the Idea of Artisan Bread in 5 minutes a Day
Makes 2 - 3 loafs and dough can be kept in fridge for up to 2 weeks

Ingredients:
1 1/2 T yeast
1 1/2 T kosher salt (+ some for sprinkling on bread)
3 cups lukewarm water
5 1/2 - 6 1/2 cups flour (depending upon humidity that day)

STEP ONE: mix all the ingredients with a spoon in a bowl or bucket that you can cover or that has a lid (will create a goopy mix that is wetter than most bread dough)

STEP TWO: cover and let rise on countertop for 2 hours

STEP THREE: cut off a grapefruit-size portion

STEP FOUR: with adding flour shape from top to bottom

STEP FIVE: let sit for 45 min; cut scallop or cross shapes; sprinkle flour on the top OR brush lightly with water and sprinkle on dough additional salt and dried rosemary

STEP SIX: Bake at 450 (slide onto a hot cookie sheet or baking stone with hot metal pan under) when you put the dough in the oven add aprox. 2 cups of water to the pan underneath - creates a steam affect and hardens the crust). Bake for around 18 minutes - my oven is hot so mine is a little less.


EXTRA HELP (I haven't needed it - but good to have)

1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).

2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.

3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.  The dough needs to be (wet, but not so wet that the finished loaf won’t retain it's form).

4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. They recommend refrigerating the dough at least three hours before shaping a loaf (but I never do!)