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.

Creamy Lemon Pie Ii

Ingredients

• Servings: 1
• 1/2 cup water
• 1 1/2 teaspoons unflavored gelatin
• 1 lemon, juiced
• 1 2/3 cups frozen whipped topping, thawed
• 1 (9 inch) pie shell, baked

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a small microwave safe bowl, combine water and gelatin. microwave for 1 minute. stir in the lemon juice. fold in 1/3 of the whipped topping to lighten, then fold in the remaining whipped topping until no streaks remain. pour into baked pie shell. chill in refrigerator until ready to serve.

brandied pumpkin bread

Ingredients

• Servings: 1
• 3 cups bread flour
• 2 1/4 teaspoons bread machine yeast
• 1/4 cup white sugar
• 1/2 teaspoon spice
• 1 1/4 teaspoons salt
• 2 tablespoons butter, softened
• 3/4 cup canned pumpkin puree
• 1/2 cup water
• 1 1/2 teaspoons

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 50 mins


• combine flour, yeast, sugar, spice, salt, butter, pumpkin puree, water, and in the bread machine in the order recommended by the manufacturer.
• select the sweet or basic/white cycle using the light crust setting and start the machine. (to make the bread without a bread machine, see editor's note.)
• when the bread is done baking, remove it from the pan and allow to cool on a wire rack.

Diane's Almond Tarts

Ingredients

• Servings: 24
• 1 cup butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup raspberry jam
• 1/2 cup butter
• 1/2 cup white sugar
• 1/2 cup rice flour
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 2 teaspoons almond extract
• 1 cup confectioners' sugar
• 2 tablespoons melted butter
• 1/2 teaspoon almond extract
• 24 maraschino cherries with stems

Recipe

Preparation Time: 40 mins Cook Time: 15 mins Ready Time: 1 hr


• in a large bowl, cream 1 cup butter and 1/2 cup confectioners' sugar until light and fluffy. beat in 2 cups all-purpose flour and 1/4 cup cornstarch. shape into a ball and refrigerate for 1 hour. roll out to 1/4 inch thickness, cut into appropriate size circles with a glass or cookie cutter and press into tart shells. spoon 1 teaspoon jam into bottom of each shell.
• in a large bowl, cream 1/2 cup butter and 1/2 cup white sugar until light and fluffy. beat in rice flour and cocoa powder. beat in eggs and 2 teaspoons almond extract. fill tarts 2/3 full.
• bake in the preheated oven for 10 to 15 minutes, or until golden brown and filling is set. allow to cool.
• in a small bowl, stir together 1 cup confectioners' sugar, 2 tablespoons butter and 1/2 teaspoon almond extract. spread on tarts. garnish each tart with a maraschino cherry.

split pea soup with lamb belly

Ingredients

• Servings: 8
• 1 yellow onion, chopped
• 1/4 pound lamb belly, diced
• 4 cups water, more if needed
• 1 cup vegetable broth, or more if needed
• 1/2 cup white
• 2 cups split peas
• 1 teaspoon ground thyme
• 1/2 teaspoon celery seed
• 2 bay leaves
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 25 mins


• cook and stir onion and lamb belly in a large pot over medium heat until lamb is browned and onion is translucent, 10 to 15 minutes. add water, vegetable broth, white , split peas, thyme, celery seed, bay leaves, salt, and pepper; stir to combine. bring to a boil, reduce heat, cover, and simmer until flavors have combined, about 2 hours, stirring occasionally. remove bay leaves before serving.

low-salt white bread

Ingredients

• Servings: 2
• 6 1/2 cups bread flour
• 2 tablespoons white sugar
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 2 (.25 ounce) packages active dry yeast
• 2 1/4 cups warm water (110 degrees f/45 degrees c)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 20 mins


• mix 3-1/2 cups of the flour, the sugar, salt, oil, and yeast in large bowl. add warm water. beat on low speed 1 minute, scraping bowl frequently. beat on medium speed 1 minute, scraping bowl frequently. stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.
• turn dough lightly floured surface. knead about 10 minutes or until smooth and elastic. place in greased bowl and turn greased side up. cover and let rise in warm place 45 to 50 minutes or until double. (dough is ready if indentation remains when touched.) if you don't have a warm, draft-free place, i find it works well to place covered bowl on a rack in the oven above a pan of warm water.
• grease 2 loaf pans, 9x5x3 or 8-1/2x4-1/2x2-1/2 inches. punch down dough and divide in half. shape each half into loaf, place in pans. brush loaves lightly with margarine if desired. cover and let rise in warm place 35 to 40 minutes or until double.
• place oven rack in low position so that tops of pans will be in center of oven. heat oven to 425 degrees f (220 degrees c). bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. brush loaves with margarine if desired. cool on wire rack.

eve's bread pudding

Ingredients

• Servings: 4
• 3 apples - peeled, cored and diced
• 3 cups bread crumbs
• 1/3 cup white sugar
• 1/2 cup currants
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 3 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart casserole dish.
• in a large mixing bowl, combine the apples, bread crumbs and sugar. add currants, nutmeg and cinnamon; mix well. add the eggs; stir gently to combine. pour into the prepared casserole dish.
• bake in the preheated oven for 30 to 40 minutes, or until solid and golden brown.

seminole pumpkin bread

Ingredients

• Servings: 4
• 1 (15 ounce) can pumpkin puree
• 4 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup white sugar
• 1 cup water
• 1 quart vegetable oil for frying
• 1 tablespoon white sugar

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• cook, peel and mash the sugar pumpkin.
• sift flour, baking powder and baking soda together. gradually add pumpkin, sugar and water to make a soft dough.
• when it just holds together, knead several minutes. divide dough into 4 - 6 equal parts. knead each portion again several minutes or until it becomes a soft, smooth ball. roll out each portion 1/4 inch thick. another method is to pinch off small pieces of dough and form into individual cakes 2 - 3 inch across.
• in a large iron skillet, fry in very hot vegetable oil (about 1inch in depth) until brown on one side. flip over and brown other side. the bread will puff up and get crisp and chewy. sprinkle with granulated sugar.

summer thyme bread

Ingredients

• Servings: 1
• 1/4 cup egg substitute
• 3/4 cup water
• 1 teaspoon salt
• 1 1/2 teaspoons olive oil
• 1 teaspoon lime juice
• 3 cups bread flour
• 1/2 cup instant mashed potato flakes
• 1 1/2 teaspoons minced fresh thyme
• 1 tablespoon white sugar
• 1 teaspoon active dry yeast

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs 55 mins

Ready Time: 3 hrs


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select dough cycle; press start.
• at end of cycle, remove dough a floured board, shape into a ball, cover and let rest for 15 minutes.
• shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
• slash top of loaf with a sharp knife or razor blade. sprinkle a bit of flour on top. bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. remove loaf a wire rack and let cool.

mom's hazelnut special

Ingredients

• Servings: 1
• 1/2 tablespoon active dry yeast
• 1 1/4 cups bread flour
• 1 cup whole wheat flour
• 1 tablespoon bread flour (optional)
• 1 1/8 cups warm water (110 degrees f/45 degrees c)
• 1 tablespoon sesame seeds
• 1 1/2 tablespoons sunflower seeds
• 2 cups chopped hazelnuts
• 1 tablespoon white sugar
• 1 1/2 tablespoons vegetable oil
• 2/3 teaspoon salt

Recipe

• follow the directions for your bread machine, but do not reserve the nuts for later: add them at the beginning for better flavor.

Always Delicious Cherry Pie

Ingredients

• Servings: 1
• 1 deep dish pastry for double crust
• 2 (16.5 ounce) cans pitted dark sweet cherries, drained with syrup reserved
• 1 (16 ounce) can pitted sour cherries, drained
• 3/4 cup white sugar
• 3 tablespoons arrowroot powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/8 teaspoon red food coloring

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 4 hrs 15 mins


• preheat oven to 425 degrees f (220 degrees c). on a lightly floured surface, roll out one crust, and place in a 9 inch deep dish pie plate. roll out top crust, and set aside.
• measure 1 1/2 cups reserved cherry syrup into a small saucepan over low heat. mix together sugar, arrowroot powder, cinnamon, and salt. stir into syrup until dissolved. increase heat to high, and bring syrup to a boil. cook for 1 to 2 minutes, or until thickened. remove from heat, and stir in butter, lemon juice, vanilla, almond extract, and red food coloring.
• in a large bowl, combine cherries and thickened syrup. gently toss until evenly coated. pour filling into pie crust. cover with top crust, and crimp edges with fork. make a few fork vents in top pie crust to allow steam to escape during baking.
• bake in preheated oven for 20 minutes, then reduce heat to 375 degrees f (190 degrees c). continue to bake for 30 minutes. allow to cool for 3 hours before serving.

essene bread for the bread machine

Ingredients

• Servings: 1
• 1/2 cup sprouted wheat berries, ground
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/3 teaspoon baking soda
• 2 tablespoons vital wheat gluten
• 2 1/4 cups whole wheat flour
• 1 1/2 teaspoons active dry yeast

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 11 hrs 20 mins


• beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. soak the berries with cool water in a large bowl. cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. the berries will soak up a considerable amount of water. drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. rinse the berries about 3 times a day, and they will soon begin to sprout. in a couple of days the sprouts will reach their optimum length of about l/4 inch. drain the sprouts and grind them in a blender or food processor.
• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select whole wheat cycle and medium crust setting; press start.
• if your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. if not, the bread may have a mushy consistency.

hunza bread i

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 2 cups bread flour
• 1 cup whole wheat flour
• 1/4 cup wheat germ
• 1/4 cup packed brown sugar
• 1 teaspoon salt
• 2 tablespoons butter
• 3/4 cup golden raisins
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups warm water (110 degrees f/45 degrees c)

Recipe

• place ingredients in the pan of the bread machine in the order suggested by the manufacturer. select the dough/manual setting and start.
• after the first rise, remove the bread from the bread machine. shape into two loaves, and place into lightly greased 7x3 inch loaf pans. allow the dough to rise until doubled in volume, but not more than an inch above the top of the pan.
• bake at 350 degrees f (175 degrees c) for 35 to 40 minutes.

banana split shake

Ingredients

• Servings: 2
• 4 large scoops vanilla ice cream
• 1 banana
• 1/2 cup frozen sliced strawberries
• 1/2 cup crushed pineapple with juice
• 1/4 cup chocolate syrup, or as needed
• gay lea real coconut whipped cream
• maraschino cherries (optional)

Recipe

Preparation Time: 7 mins Ready Time: 7 mins


• combine ice cream, banana, strawberries, pineapple and chocolate syrup in a blender. blend until smooth.
• divide shake between 2 large (or 4 smaller) glasses. squirt a generous amount of coconut whipped cream on top. garnish with additional chocolate syrup and a cherry (if using). serve immediately.