Gmz's Recipes

2017-08-21T18:02:00.001-04:00

Muffins -- Blueberry

Best Blueberry Muffins Ever

By Jennifer Segal of Once Upon a Chef

Servings: 12 muffins Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

2 cups all-purpose flour, spooned into measuring cup and leveled-off 2 teaspoons baking powder
3/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/2 cup milk
2-1/4 cups fresh blueberries
2 tablespoons turbinado sugar (also called raw sugar or demerara sugar)
For Cooking

Instructions:
Non-stick cooking spray 12 paper muffin liners
Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray. In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

Appox 252 calories per muffin.

Squash casserole. Nancy Mullins

2016-07-10T19:35:00.002-04:00

What with all the squash available right now, yesterday I made my mother's "original" (at least she didn't have a recipe) SQUASH CASSEROLE.
I used all the ingredients she did except the cheese. She used VELVEETA (in everything) and lived to be 96. So I've been thinking all morning I should just quit avoiding it. Thinking about going and getting it and keeping it on hand, like she did, just in case I need it.

HER RECIPE (her amounts)
1. 1 lb. SAUSAGE (cooked & crumbled)

2. 1 can cream of mushroom OR celery OR onion SOUP

3. 1 large cottage cheese carton full of cooked SQUASH (yellow or zucchini or mixed) (I used more)

4. 1 or 2 ONIONS cut up and sautéed in a little oil or cooked with sausage.

5. A chunk of VELVEETA

6. Top with generous RITZ cracker crumb and butter mix

Mix and bake at 350-375 till bubbly and topping is golden.

Bon appetite

Nancy Mullins
2016. 0710

Squash casserole. Nancy Mullins

2016-07-10T19:35:00.001-04:00

Soup Creamy Tomato Quick

2016-01-10T20:16:00.000-05:00

Soup – Creamy Tomato Soup

Max Pres member from Rachael Ray

Prep time 5 min. Cook 15 min.

2 15oz containers, chicken or vegetable stock. Prefers brand: Kitchen Basics
1 28 oz can concentrated crushed tomatoes

1 C heavy cream

Coarse salt and black pepper

20 leaves fresh basil, cut into chiffonade for garnish.

Combine broth and tomatoes in a medium saucepan over moderate heat.
When soup bubbles, stir in heavy cream and reduce heat to low.
Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.

Use an immersion blender and puree soup. Serve bowls of soup with basil chiffonade and floating soup toppers.

Soup toppers, for garnish,
Crusty bread Toast in toaster. Rub with crushed garlic. Drizzle with olive oil and black pepper. Layer with shredded cheese. Place under hot broiler to melt cheese.

fresh garlic
extra virgin olive oil
freshly ground black pepper
½ pound shredded cheese to complement soup:

Sauce Cherry Sauce for Ham

2015-10-16T09:55:00.000-04:00

Sauce Cherry for Baked Ham

Simple Cherry Sauce for Baked Ham

In a saucepan, stir together...
1 Can Cherry Pie Filling
Nutmeg to taste [Fresh ground is best]
Filtered water or apple juice [Amount varies according to desired thickness of sauce]

Heat over low heat, stirring constantly until mixture begins to boil
Remove from heat, and add...
1 tbsp butter

Serve warm with ham.

This recipe can be made with canned cherries which have been sweetened and thickened with cornstarch.

Black Bean Hummus

2015-03-22T23:21:00.001-04:00

Black Bean Hummus

Ingredients:

1 can Black beans, drained

1/2 clove garlic

1 tsp lime juice

1/2 tsp cumin [She used roasted cumin.]

1/2 T of olive oil

1/4 C Salsa

Place drained black beans in blender.

Add the garlic, lime juice, cumin, olive oil and salsa into blender.

Pulse blender on and off to make a sauce consistency. As it blends, may let blender run.

Watch closely. Don't want to over blend yet do want to thoroughly mix ingredients.

Pour and scrape into a dipping bowl or storage bowl. Store in refrigerator, covered.

Serve with tortilla dip chips or similar chip.

Hot Chocolate Slow Cooker

2015-01-13T11:40:00.003-05:00

Slow Cooker Hot Chocolate

Prep: 5 Min

Cook: 2 Hours Low Setting

Serves: 12 (1 Cup Servings)

Ingredients

1 1/2 Cups Heavy cream

1 Can (14oz) sweetened condensed milk

6 Cups milk

1 tsp vanilla

2 Cups Semi-Sweet chocolate chips

In slow cooker, stir together heavy cream, milk, vanilla and chocolate chips.

Cover and cook on loaw for 2 hours, stirring occasionally--until mixture is hot and chocolate chips are melted.

Stir again before serving.

Top with your favorite flavors: marshmallows, cinnamon and so on.

Refrigerate any leftovers.

From: Kroger

Pie Pumpkin Christmas 2014 Cindy

2014-12-25T22:40:00.003-05:00

Thanksgiving Pumpkin Pie (Uses Fresh Pumpkin)

By HeatherFeather on December 13, 2004

Photo by pooknnook

59 Reviews

Prep Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 8

About This Recipe

"This is the one pumpkin pie recipe I keep coming back to year after year. I was at a military ladies' coffee when I first tasted this pie, and it was the most moist & eggy pumkpin pie I had ever eaten. I asked the hostess, Barb, for the recipe, and she shared the recipe with me - which I believe came from her mother. I made my own changes to the recipe over the years and now I have written down my changes so that I can share my version with you. I only use fresh pumpkin in this recipe and it is well worth the little bit of extra effort. PLEASE NOTE: This recipe calls for a DEEP DISH pie plate and intended to be a egg custard textured pie. Even using a deep dish pie plate, you may still find you have a small amount of extra batter, as some deep dish pans are larger and deeper than others (mine fits all of the batter in one pie). You can use whole milks in this if you prefer, however I like the lighter taste of the skim in this. If you only have small pie plates, then you might want to prepare an extra pastry round and divide the batter between two smaller pies."

Ingredients

1 unbaked 9-inch deep dish pie pastry ( 9-10-inch)
2 cups freshly cooked pumpkin, seeded, peeled, mashed
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3 large eggs, beaten lightly
1 (12 ounce) cans evaporated skim milk
1/2 cup skim milk

Directions

(To make your own freshly cooked pumpkin, quarter 1-2 small pie pumpkins, de-stem, seed and de-string them. Then steam them in a steamer over boiling water until very tender--the skin will peel right off. Then mash them using a stick blender or a food processor-hand mashing will somtimes produce lumps/strings so unless you like that, go for the stick blender/processor).
Preheat oven to 400°F and have ready a pie shield and a large rimmed cookie sheet.
Line a DEEP DISH glass pie plate with the pie pastry round, fluting the edges decoratively as desired.

Directions

Combine in order the pumpkin, sugar, salt, cinnamon, ginger, nutmeg, and cloves.
Lightly beat eggs together with both milks, then add to the pumpkin mixture, stirring well to combine--it will be rather thin.
Pour as much filling as you can into unbaked pie pastry and bake at 400°F for 50 minutes (or until knife inserted halfway between center and edge comes out without any goo on it). If there is any extra filling use to fill a smaller mini pie plate or discard.
NOTE: Set cookie sheet on the rack below the rack you are setting your pie plate on in order to catch any drips.
If the pie edges start overbrowning, place a pie shield or a ring of foil over the edges--this will be needed or not depending on the type of pastry you use.
Pie should be served chilled and should be stored in the refrigerator.

Cookies German Chocolate Pecan Pie Bars

2014-11-01T17:12:00.000-04:00

German Chocolate Pecan Pie Bars from: Nancy Mullins 2014 1031

Preheat oven: 350 Degrees

Line 9 x 13 pan with Reynolds wrap, leaving some extra at each end. Use Pam or grease foil. Set aside.

Slightly toast: 3 C pecans in the preheated oven for about 5 to 8 minutes until they become aromatic.. Place in a single layer on a baking sheet slightly spritzed with cooking spray. Stir once or twice. Watch carefully as they burn quickly. Remove and let cool.

Mix in food processor:
1 3/4 C Flour
3/4 C Confectioners sugar
3/4 C (Cold cubed) butter
1/4 C Cocoa

Press into prepared pan and up sides a bit.

Bake: 15 minutes.

Sprinkle: Upon removing from oven, sprinkle

1 ½ C Chocolate chips on “crust.”

Allow to cool 30 minutes or more.

Mix well:
3 lg Eggs
3/4 C Light brown sugar packed
3/4 C Light corn syrup. (Nancy used dark corn syrup)
1/4 C Melted butter

*Some recipes call for a 1/4 C bourbon.
May add vanilla to taste.

Stir in:
1 C Coconut
3 C The toasted pecan halves

Pour: Into prepared foiled pan

Bake: 30 minutes

Cool: 1 hour.

Lift from pan by using foil ends and place on cutting board. Cut with sharp knife. Nancy used a pizza cutter. Her instructions said to refrigerate but she didn’t.

Honey Wheat Bread in Bread Machine

2013-08-24T15:59:00.001-04:00

Honey Wheat Bread/Rolls

You can make into loaf or into rolls. You can bake loaf in bread machine or remove and bake in your own separate loaf pan.

Ingredients:
2 C Water
2 3/4 C Bread Flour
2 C Whole Wheat Flour [I like Hogsdon Mill]
3 T Honey
1 1/2 t Salt
2 T Butter
2 t Active dry yeast. [I have lately been using yeast for whole wheat flour but other
yeast works just as well.]
4 t Vital Wheat gluten.

Place ingredients in bread machine according to machine diretions.

This can be made in a stand mixer. Follow mixer directions for making dough.

Use the dough setting with double rise.*
*If going to bake in the bread machine, choose the wheat setting, set it and let the machine work.

If using own pans or making rolls: Preheat oven to 375 degrees.
Once the machine is through raising the dough, remove dough to lightly floured surface. Punch down and shape as desired. Place on greased pan and cover lightly with cloth. Let rise in warm place for 30 to 40 minutes.

Bake in preheated oven for 25 to 35 minutes or until desired doneness.

For those wishing more protein, a tablespoon of whey protein isolate can be added.

2013-08-11T20:01:00.002-04:00

Muffins–Blueberry GMZ from Betty Crocker Picture Cookbook First Edition - 8 Printing

Preheat oven to 400° F.

1 ½ C All Purpose Flour*

½ C Sugar

2 t Baking powder

½ t Salt

1/4 C Soft shortening

1 Egg slightly beaten

½ C Milk**

1 C Blueberries. You can use canned but fresh or frozen whole are better. If you use canned,

drain the juice from the berries or you will truly have blue muffins.

*Note: You can use self-rising flour and omit the baking powder and salt.

** Sometimes I add more milk. Depends on the consistency of the batter.

Mix together with fork the flour [ including salt and baking powder if not using self-rising] and

sugar Add the soft shortening, slightly beaten egg and milk. Stir just until ingredients are

blended. Here you can leave plain or for blueberry–just gently stir in the cup or so of

blueberries, being careful not to crush if possible.

Fill greased muffin cups or paper cup lined cups to 2/3 full. Bake until brown.

Bake for 20 to 25 minutes or until desired browness is reached.

Makes 12 medium muffins.

Graham Cracker Crumb Crust

2013-02-02T15:06:00.001-05:00

Crumb Crust

2 C. Crumbs

1/2 C. Melted Butter

1/2 C. Sugar

1/4 t. Cinnamon

Mix, pat into pan, and microwave full power 1:40. Time depends on power of microwave.

Butter-Rich Roll & Bread Dough

2013-02-02T14:11:00.001-05:00

Butter-Rich Roll & Bread Dough

Zojirushi Bread Machine

Be certain the kneading blades are attached to the baking pan.
You can remove the baking pan from the machine and fill
or
I choose to fill the baking machine while it is in the machine–being careful not to spill
Wherever possible, I use organic ingredients and filtered water.

1. Measure ingredients and add them into the baking pan in the following order:
1 C. Water
1 Lg. Egg (slightly beaten)
3 1/4 C. Bread Flour
4 T. Sugar (I use 3T. It can be reduced to taste)
1 t. Salt
3 T. Dry Milk (I use organic dried buttermilk although organic dried milk is fine.)
1/4 C. Butter (I use unsalted; however, it doesn’t matter if salted is used.)

2. Make a depression in the middle of the flour and sprinkle yeast in it. Make sure the yeast does not touch any liquid.

** Yeast–1 ½ t. If Active Dry Yeast
2 t. If Rapid Rise Yeast

The recipe calls for an egg glaze created by beating together egg and
Water and brushing generously over shaped loves or rolls prior to baking.
I don’t do this.

3. Plug the unit into outlet. 3:30 shows up in the display.
4. Select the desired setting.
Press the Select Course key to set the arrow to Basic Dough or Quick Dough.
You can choose either one. Of course, Basic Dough takes longer. You can choose
Quick Dough if you have used Rapid Rise Yeast.
5. Press the Start/Reset Key. Machine will beep when done.

6. Remove dough and place on lightly floured board. Divide dough into 3 pieces, shape each into a loaf. Place in 3 greased 5 ½ by 3 in loaf pans. [You can use one long loaf pan if you wish.]
7. Cover dough and let rise in warm place until doubles in size about 40 min to 1 hour.
8. Bake at 375 degrees 25 to 35 minutes.

For pizza dough and garlic sticks. Use 1 ½ C water; 1 ½ T Olive Oil; 3 3/4 C. Bread Flour; 1 ½ T. Sugar; 1 ½ t. salt. 1 ½ t Active Dr. Yeast or 1 t Rapid rise Yeast. When dough is ready, remove from pan and shape into desired product. Coat before baking with vegetable oil. A crustier roll is made with Beer using 1 ½ C Flat Beer; 3 3/4 C All Purpose Flour; 3 T Sugar 1 ½ t Salt; 1 ½ T Butter; 1/1/2 t Active Dry Yeast or 2 t Rapid Rise Yeast. If you bake as sticks or rolls, Bake at 400 deg for 15 to 20 minutes. Can use an egg wash. You may want to make 3 diagonal slices in each stick. This makes about 24 rolls, 2 pizza crusts, or so, depending on size.

Sauce -- Cranberry Orange Relish Ocean Spray

2012-12-23T17:51:00.003-05:00

Sauces -- Cranberry Orange Relish [Ocean Spray Package]

Ingredients

2 cups cranberries ( fresh or frozen, 1 12oz bag is also enough)
1 medium oranges, quartered ( ends removed)
3/4-1 cup sugar ( or eqivalent artificial sweetener)

Directions

Slice unpeeled orange into eighths and remove any seeds. Place half of the
cranberries and half of the orange in food processor. Pulse until evenly chopped.
Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in
sugar to taste and store in refrigerator of freezer.
You can also use a food grinder for the food processor step. The grinder is my
preferred method, becaue that's how my Mom made it so many many years ago.

I prefer to use 1 orange with half of the peel removed. Cuts down on the acidity.

I add one chopped apple.

Sugar should be added to taste. I usually use the 3/4 cup rather than a full cup

as it can be very sweet.

Sauce -- Cranberry Sauce [Alton Brown]

2012-12-23T17:35:00.000-05:00

Sauce -- Cranberry Sauce

Food Network Alton Brown

Ingredients

1/4 cup freshly squeezed orange juice
1/4 cup 100 percent cranberry juice, not cocktail
1 cup honey
1 pound fresh cranberries, approximately 4 cups

Directions

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.

Baking Mix TraderJoe's Pancake & All Purpose Baking

2012-11-10T16:25:00.002-05:00

One Dish Chicken & Rice Bake

2012-09-14T11:37:00.001-04:00

One Dish Chicken & Rice Bake

Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to make and easy to clean up.

Instructions

Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender. Let stand for 10 minutes. Stir the rice before serving.
Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.

At a Glance

Prep: 5 minutes
Bake: 45 minutes
Stand: 10 minutes

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

Nutrition Information

calories	350
totalfat	7g
saturatedfat	2g
cholesterol	86mg
sodium	611mg
totalcarbohydrate	33g
dietaryfiber	2g
protein	33g
vitamina	2%DV
vitaminc	0%DV
calcium	3%DV
iron	14%DV

Spicy Popcorn

2012-08-15T12:26:00.000-04:00

3 cups air popped corn

2 - 4+ tbsp Sriracha (depends on how spicy you want it)
1 tbs melted, clarified Butter (or Olive Oil)
few drops of lemon juice OR a medium pinch of Lemon Zest
Pinch Salt
Pinch Pepper

1) Incorporate all ingredients besides popcorn into a large bowl and mix completely

2) Mix in popcorn 1/2 a cup at a time

3) consume

Desserts Cheerleader Cheesecake

2012-08-06T15:20:00.000-04:00

Cheerleader Cheesecake [Tooey’s Favorite] using Cuisinart and microwave.

Crust:

Make your own graham cracker crust.

Buy Honey Grahams. Take a couple of packets, break apart and crumb in the Cuisinart.

Get a total of 2 Cups of Crumbs.

Then: Using a 2 qt utility dish. It can be the dish you are going to make the cheesecake in.

Add:

½ C butter [or margarine] I use butter.

Cook on Full power for 1 to ½ minutes or until melted.

Blend in:

2 C graham cracker crumbs

½ C sugar

½ t cinnamon [I use Penzey’s Vietnamese Ceylon Cinnamon]

Press crumb mixture firmly against bottom and sides of dish. Bake in microwave on full power for 1:40 minutes up to 2 minutes. Depends on the strength of your microwave. Set aside.

Filling:

3 8oz each pkgs of cream cheese

5 eggs

1 C sugar

½ t vanilla [Always use pure vanilla. I use double strength vanilla]

Place cream cheese in Cuisinart and pulse until creamy. May have to scrape bowl. When creamy, add eggs one at a time and pulsing one or two times. Best to break eggs individually in a measuring cup and then pour in to prevent egg shell pieces. Mix in sugar and vanilla. Process until smooth. [appox 30 seconds] Pour over prepared bowl in crust. Don’t wash processor bowl.

It is best to use a round glass dish; however, a rectangular can be used but the edges of the cheesecake will get a little hard.

Bake in microwave. [While some instructions say to cook on level 6 for 20 to 25 minutes or until knife in center comes out clean, I’ve found it better to cook in three time segments. I can better monitor the progress and microwaves do vary in strength of settings.] I cook as follows:

1–6:30 minutes at level 8 Turn the dish if don’t have a turntable

2–6:30 minutes at level 7. “”“”“

3–6:30 minutes at level 7 or 6. 6:30 means 6 minutes 30 seconds.

Remove from oven.

Topping:

2 ½ C dairy sour cream

1/3 C sugar

1 ½ t vanilla.

Mix together in processor until smooth. Pour over cheesecake. Bake in microwave on Level 8 for 1:40 to 2;00 minutes, just until edge is set.

Chill until ready to serve. Yummy!

Bread Spoon Bread Bill

2012-06-30T22:21:00.005-04:00

Bread – Spoon Bread
from Clay County Favorite Hometown Recipes
Bill likes to make Spoon Bread, and this is the recipe he likes.

Preheat oven to 400 degrees.
Butter a one quart casserole or baking dish and set aside.

If using PLAIN CORNMEAL
1 Cup boiling water
½ Cup White Corn meal.
½ Cup Milk–Can be buttermilk
½ tsp salt
1 ½ tsp baking powder
1 Tbs soft butter
2 Eggs, well beaten.

If using SELF-RISING CORNMEAL
1 Cup boiling water
½ Cup White Self-Rising Cornmeal
½ Cup Milk–Can be buttermilk
--------------------
--------------------
1 Tbs soft butter
2 Eggs, well beaten.

Pour the boiling water over the white cornmeal.
Beat in: milk, soft butter and eggs.
Pour into prepared baking dish.
Bake at 400 degrees for 20 to 25 minutes or until set and slightly brown.
Serve piping hot with butter.

Baking Powder Home Made

2012-06-30T22:21:00.003-04:00

Baking Powder Home Made
Sift 1/4 cup cream of tartar
2 tbsp baking soda
1 tbsp cornstarch together 3 times.
Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight for up to 6 weeks. Makes about ½ cup.
Saveur No. 66

"Red Lobster" Style Biscuits

2012-06-30T22:21:00.001-04:00

"Red Lobster" Style Biscuits
2 c bisquick
1/4 t garlic powder
1/4 t garlic salt
1/4 c margarine
2/3 c grated cheese
1/2-3/4 c milk.
Mix all ingredients. Spoon drop on reased cookie sheet. Bkae 450 for 10 minutes.

Pumpkin nut bread

2012-06-30T22:20:00.005-04:00

Pumpkin nut bread
2 c unsifted all purpose flour
2 t baking power
1 t ground cinnamon
½ t baking soda
½ t nutmeg
1/21 t salt
1 c. Canned pumpkin
1 c sugar
1/4 c butter softened
1 l. Eggs
½ c milk
½ c choopped nuts
xxxx sugar.
Preheat oven to 350 deg F. Mix quickly and bake immediatelyl. Use a 9 x 5 x 3 loaf pan.
Place a large pice of waxed paper on a flat surface. In a sifter, place flour, baking power, connamon, baking soda, nutmeg and salt. Sift ofer trhe waxed paper. In
In a large bowl, placd the pumpking, sugar, butter, eggs and milk. Using a wooden sppoin, beat the ingredients until throroughly combined. Add the flower mixutre all at once. Beat until all the dry ingredients are moistened and the batter is smooth. Add the nuts to the pumpking batter and stir just until combined. Do No. Overmix. Pour in to greased loaf pan and spread evenly. Place pan on the center rack in the preheated oven and bake for about 50 minutes. Bread is done when a cake tester inserted into the center comes out clean. Remove pan when don and lace on wire rack to cool for 10 minutes. Remove bread from the pan and cook on rack completely. Before serving, sprinkle with xxxx sugar.

HONEY WHEAT BREAD

2012-06-30T22:20:00.003-04:00

HONEY WHEAT BREAD
1 C Milk
3/4 C solid vegetable shortening
½ c honey
2 t salt
3/4 C warm water (105% to 115T)
2 pkg active dry yeast
3 large eggs, slightly beaten
4 ½ C unsifted all purpose flour
1 ½ C unsifted whole what flour
1 tsp butter, softened.
In a small saucepan over medium heat, heat milk until bubbles form around edge of pan. Remove pan from heat; add shortening, honey and salt, stirring until shortening is melted. Let cool to lukewarm. If possible check temp of warm water with thermometer.
Pour the warm water into the large bowl of an electric mixer. Sprinkle the yeast over the warm water; stir until yeast is dissolved. Stir in milk mixture and the eggs. Combine the all-purpose flour and the whole wheat flour. Add two thirds of flour mixture to yeast mixture, beating at low speed until blended.
Beat at medium speed until smooth, about 2 minutes. With a wooden spoon, gradually beat in remaining one-third of flour mixture. Mix with hand, squeezing dough between fingers 20 to 30 times, to develop the gluten in the dough. Cover the bowl with waxed paper and a towel.
Let dough rise in a warm place (85F) free from drafts until dough is above rim of mixer bowl, about 1 hour. Punch down dough; beat with a spoon until smooth, about 30 seconds. Lightly grease a 3 Quart casserole or ovenproof bowl. Turn dough into greased casserole; pat evenly.
Cover dough with a towel and let rise in a warm place free from drafts until double in bulk, about 40 minutes. Dough should rise slightly above rim of the casserole. Preheat oven to 375 F. With a sharp knife, cut a 4 inch cross about ½ inch dep in top of dough. Bake 45 minutes or until bread is browned.
Bread should sound hollow when tapped with knuckles. Remove to wire rack. Rub softened butter over top. Serve warm, cut inn wedges. To freeze: Cool; wrap in alum foil; freeze. To serve, thaw at room temp several hours Reheat at 325F for ½ hour.
Per service 249 calories 81 of which come from fat. 34 mg of Cholesterol 232 mg sodium.

CRANBERRY MUFFINS

2012-06-30T22:20:00.001-04:00

CRANBERRY MUFFINS
2 Cups Sifted all-purpose flour (sift before measuring)
Granulated sugar 1/4 Cup and 1/4 Cup
1 Tbsp. Baking Powder
½ tsp Salt
1 Cup Coarsely chopped cranberries
1 Cup Milk
Melted butter or margarine 1/4 Cup
2 Large Eggs
Preheat oven to 400F. Line muffin-pan cup with paper baking cup.
In a large mixing bowl, sift flour with 1/4 cup sugar, the baking powder and the salt.
Place cranberries in another bowl and add 1/4 cup sugar, toss to mix well.
Add cranberries to flour mixture and toss again.
In a 2-cup measuring cup, place milk and 1/4 Cup melted butter and then the eggs. Beat
all ingredients until thoroughly combined.
Using a fork, make a well in the center of the flour mixture and pour in the milk mixture all at once. Stir batter quickly with a fork just until moistened. Do NOT beat the batter; it
should be lumpy.
Quickly fill muffin cups and bake on center rack up to 25 minutes until golden brown.
May brush topis lightly with more melted butter and sprinkle with a little sugar if desired.
Makes 12 muffins. Calories 178 Fat 7 g or 63 calories from fat or or 35% fat.