poppy seed rolls

Ingredients

• Servings: 24
• 2 cups all-purpose flour
• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk
• 1/4 cup white sugar
• 1/4 cup shortening
• 1 teaspoon salt
• 2 eggs, beaten
• 1 3/4 cups all-purpose flour
• 1/2 pound poppy seeds
• 1/2 cup margarine, softened
• 1/2 cup honey
• 2 cups heavy cream
• 1 cup finely chopped walnuts
• 1 1/2 cups raisins
• 1 teaspoon orange zest

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 16 hrs 40 mins


• place the poppy seeds in a bowl and cover with boiling water. let soak for 1 hour.
• stir together milk, sugar, shortening, and salt. stir until shortening melts. cool mixture to lukewarm. mix yeast with 2 cups flour; mix into milk mixture. stir in eggs. work in enough of the remaining flour to make a moderately stiff dough. turn dough out a lightly floured surface, and knead until smooth. place in a well oiled bowl, and turn to coat the surface. cover, and let rise until doubled in size.
• drain poppy seeds well, and put through the finest blade of a grinder 3 times. cream butter or margarine and honey. add cream, and stir in poppy seeds, nuts, raisins and grated peel. add more cream if necessary to spread thinly over dough.
• deflate dough, and divide in half. roll each half to a 12 x 8 inch rectangle. spread with poppy seed filling. roll up, jelly-roll fashion, from long edge. slice each into 12 pieces, and place cut side down in greased 9 inch round cake pans. let rise until doubled in bulk.
• bake at 375 degrees f (190 degrees c) for 18 to 20 minutes.

Polenta Pizza

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 spanish onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 (3.5 ounce) link hot italian sausage, sliced
• 1/4 cup sliced fresh mushrooms, or more to taste
• 1 slice prepared polenta, cut into 4x4-inch piece
• 1/4 cup spaghetti sauce, or as needed
• 1 ounce shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. remove from griddle.
• place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. cook on griddle until cheese is melted, 5 to 10 minutes.

Whole Wheat Bread I

Ingredients

• Servings: 2
• 3/8 cup cracked wheat
• 3/4 cup water
• 2 cups whole wheat flour
• 3 1/4 cups bread flour
• 1 tablespoon active dry yeast
• 1 1/2 cups water
• 1/3 cup honey
• 3 tablespoons lard
• 2 teaspoons salt

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• in a two quart saucepan, combine the cracked wheat, salt, and 3/4 cup water. cook until the cracked wheat is soft, and water is absorbed. add molasses or honey, lard, and 1 1/2 cups water to the cracked wheat. heat, or cool, until the temperature is 125 degrees f (50 degrees c).
• combine whole wheat flour and yeast in a large mixing bowl. add the cracked wheat mixture; beat with an electric mixer at low speed for 30 seconds, scraping bowl. beat 3 minutes longer on high speed. stir in enough all purpose flour to make a stiff dough.
• knead on a floured, cloth covered board until dough is smooth and elastic, 8 to 10 minutes. divide and shape into 2 loaves; roll up tightly to prevent air pockets from forming while rising. place into two greased 9 x 5 inch loaf pans. cover with a clean cloth. allow to rise until doubled, about 1 hour.
• bake at 375 degrees f (190 degrees c) for 15 minutes. cover loaf with aluminum foil, and continue to bake for 30 minutes. remove bread to wire rack to cool. let cool for at least 30 minutes before slicing.

Italian Vegetable Stew

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 large onions, chopped
• 1 (4 ounce) package sliced pepperoni sausage, cut into 1/4-inch dice
• 4 cloves garlic
• 3 tablespoons olive oil
• 3 large carrots, cut into 2-inch pieces
• 1/2 head cabbage - cored, cut into 1-inch wedges, and wedges halved crosswise
• kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds tomatoes, coarsely chopped
• 2 zucchini, cut into 1-inch rounds
• 1/2 pound fresh green beans, trimmed
• 3 potatoes
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. transfer pepperoni mixture to a bowl and set aside.
• heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. partially cover the pot and simmer until vegetables are tender, about 50 minutes.
• place potatoes into a large pot and cover with lightly-salted water. bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. drain and let potatoes cool. when cool enough to handle, cut potatoes into 1 1/2-inch pieces.
• gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

Chocolate Tom Thumb Bars

Ingredients

• Servings: 24
• 1 cup shortening
• 1/2 cup white sugar
• 1 1/2 cups brown sugar, divided
• 3 eggs, whites and yolks separated
• 1 tablespoon cold water
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking soda
• 1/8 teaspoon salt
• 1 (12 ounce) package semisweet chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. stir in water and vanilla. in a separate bowl, sift together flour, baking soda, and salt. combine with egg and sugar mixture; blend well. stir in chocolate chips. press into the bottom of the prepared pan.
• in a large glass or metal mixing bowl, beat egg whites until soft peaks form. gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. spread meringue on top of base, covering completely.
• bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. leave to cool before cutting into bars.

Gelatinized Hot Chocolate

Ingredients

• Servings: 6
• 2/3 cup water
• 5 tablespoons unsweetened cocoa powder
• 1/4 cup chocolate chips
• 1/4 cup white sugar
• 1/4 teaspoon salt
• 3 large marshmallows
• 4 cups 2% milk
• 1 teaspoon vanilla extract (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• mix water, cocoa powder, chocolate chips, sugar, and salt in a saucepan; cook over medium heat until chocolate chips have melted and sugar has dissolved, about 10 minutes. stir in marshmallows and milk until evenly combined and marshmallows are melted, about 5 minutes. remove from heat; stir in vanilla extract.

shredded cereal bread

Ingredients

• Servings: 3
• 2 1/4 cups boiling water
• 3 large shredded wheat cereal biscuits
• 1 teaspoon salt
• 2 teaspoons shortening
• 1/2 cup molasses
• 1 (0.6 ounce) cake compressed fresh yeast
• 1/4 cup warm water (110 degrees f/45 degrees c)
• 8 1/4 cups sifted all-purpose flour
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 4 hrs 15 mins


• in a large bowl, pour the boiling water over the biscuits stir in salt, shortening and molasses. cool to lukewarm.
• in a small bowl, dissolve yeast in warm water. add this to the lukewarm biscuit mixture. stir in the flour, 1 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and supple, about 8 minutes. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 2 hours.
• deflate the dough and turn it out a lightly floured surface. divide the dough into three equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. brush tops of loaves with 1 tablespoon vegetable oil. cover the loaves with a damp cloth and let rise until doubled in volume, about 1 hour. meanwhile, preheat oven to 400 degrees f (200 degrees c).
• bake in preheated oven for 45 minutes, until bottom of loaves sound hollow when tapped.