Stollen - Traditional German Christmas Bread

by Nancy

1 1/3 c. almonds  (abt 7 oz)
1 c. raisins
1/2 c. currants
1 c. chopped citron
1 T. grated lemon peel

1 c. milk
2 packages active dry yeast
1/2 c. warm water

1 c. sugar
1 c. butter
2 t. salt
7-8 c. flour
1 t. nutmeg
3 eggs

Blanch, toast and chop almonds.  Reserve 1/3 for topping.  Mix the remaining 2/3 with the raisins, currants, citron and lemon peel.  Set mixture aside.

Scald milk.  Soften the yeast in the warm water   Set aside.

Mix sugar, butter and salt in a large bowl.  Pour scalded milk over ingredients and mix until butter is completely melted.  When it is lukewarm, blend in 1 c. of the flour and the nutmeg, then stir in softened yeast and mix well.

Measure remaining 6-7 cups of flour.  Add about half of that flour to the dough and beat until very smooth.  Add in thirds beating well after each addition, the 3 eggs.  Then add the fruit and nut mixture and mix thoroughly.  Mix in enough of the remaining flour to make a soft dough.  Turn dough onto a lightly floured surface and allow it to rest 5-10 minutes.

Knead dough.  Form dough into a smooth ball and place it in a lightly greased deep bowl.  Turn dough to bring greased surface to the top.  Cover bowl and let stand in warm place until dough is doubled.  (2-3 hours)

Punch dough down and let rise again for about 2 hours.

Punch dough down again and divide it into 2 parts.  Form each part into a smooth ball and let rest for 5-10 minutes. 

Lightly grease 2 baking sheets.

Roll and form dough into an oval about 13 inches long and 1 inch thick.  Flatten one lengthwise half with a rolling pin until about 1/2 inch thick.  Turn unflattened side over the flattened side and press edges together.  Repeat to make second loaf.

Put each Stollen on a separate baking sheet and brush the tops with butter, then cover and let rise until doubled.   Bake at 325ºF about 30 minutes. 

Frost with:
1 1/2 c. powdered sugar
3/4 t. vanilla
2-3 T. milk or cream

Sprinkle reserved almonds over the top.

Rhubarb Muffins

    2 1/2 cups whole wheat flour
    1 cup brown sugar
    1 tsp. salt
    1 tsp. baking soda
    1 tsp. baking powder
    1 tsp. cinnamon
    2 eggs
    1-2/3 cups buttermilk
    2 T. oil
    1 tsp. vanilla
    2 cups finely chopped rhubarb


Directions
In a large bowl, combine all dry ingredients. In another bowl, whisk together all wet ingredients.Stir wet into dry; fold in rhubarb. Divide batter into 24 muffin cups. Bake at 375 for 16-18 minutes or until done. Makes 24 servings.

Buckwheat Pancakes II

by Jana

1 c. buckwheat flour

1 c. whole wheat flour

1 beaten egg

1 T. baking powder

1 t. vanilla

1 t. cinnamon

1/2 c. applesauce

2 c. water

Combine dry ingredients until well-blended.  Mix in wet ingredients.  Fry like pancakes.

Buckwheat Pancakes I

by Jana

1 1/2 c. flour
1/2 c. buckwheat
1 t. salt
1 t. baking soda
2 t. baking powder
2 c. buttermilk
2 lightly beaten eggs
1/4 c. honey

Mix dry ingredients.  In a separate bowl, mix wet ingredients.  Combine both with a spoon.  Fry batter like a pancake.

Pizza Crust

by Jana

1 T. yeast

1 c warm water

1/2 t salt

2 t. olive oil

2 1/2 - 3 1/2 c. flour

corn meal

Dissolve yeast in warm water.  Add salt, oil and 2 1/2 c. flour.  Mix with dough hook up to speak #2 for 1 minute.  Add enough flour to make it acceptable dough and mix about 4 minutes.  Great dough and let rise until doubled.  Punch down.  Make into pizza crust then place on oiled and cornmealed surface.

Julie Thornock's Delicious Whole Wheat Bread

by Julie Thornock

Several have asked me for my whole wheat bread recipe, so I am going to post it here. Keep in mind that high altitude may require a bit more yeast and/or time to rise.
High humidity areas will require less water. Remember, it's all about how the dough feels.

350 deg., 4 standard glass loaf pans

In your mixer put:
2 Tbs rapid rise yeast
1 Tbs salt
1/3 C each: sugar (or honey), Vital Wheat Gluten, vegetable oil
[gluten can be found in the baking section above the flour]
Then add
10 C. freshly ground whole wheat flour
4-5 C.water (the longer you let it soak, the cooler the water. For 30 minutes, lukewarm. See instructions below for soaking).

Now for the fun. There are some tips that you don't find in a cookbook recipe that I found in a 1955 book called Wheat for Man. These make all the difference.

You add the smaller amount of water first and turn the mixer on to just mix it. It needs to be quite sticky but not gluey. The mixture should stick to your fingers. Cover it and let it soak. The point is that the ground wheat has bran in it that doesn't absorb water very fast. After letting it soak from 30-60 min, you check the dough. Does it feel rather stiff and dry? Does it feel too wet still? Now is the time to adjust. You want it to be tacky, still sticking to your fingers a little. If it's too wet, add a bit of WHITE flour. If it's a bit dry, add some water. There is some give in this. But if it's too wet, it's better than too dry.

Let knead for 12 minutes. Cover and raise until it's out of the top of the bowl. Really, it's ready when you poke the dough and the indentation stays in.

Turn on mixer to get bubbles out; just a half dozen spins or so. Form into loaves. put in greased (sprayed) pans. I like glass since I think they bake more uniformly, but metal will be fine too. Just make sure they aren't too wide. Compare a glass pan with a metal one, and you may see that metal ones are often quite a bit wider.

Let raise until they are rounded above the top of the pan. Now you start testing for readiness to bake AND TURN YOUR OVEN ON. Poke your floured pinkie finger 1/4" into the corner of a loaf. If it stays put, it needs to raise some more. If it comes out a little, let it raise a little longer, but check every 10 minutes. When it stays mostly in,put it in the oven.

Bake for 30 minutes. To check for doneness, tap the top with your fingernails. It should sound hollow and feel hard. Color is not much of an indicator for doneness. Roll them out of the pans onto a cooling rack and butter the tops to keep them soft. Let them cool completely. Put in bags and put any that you won't use in a few days in the freezer.

One Dish Cinnamon Swirl Bake

by Jana

Batter:

Cooking spray
1 1/2 c. all-purpose flour
2 envelopes rapid-rise yeast
1/4 c. sugar
1/4 t. salt
2/3 c very warm milk (120-130ºF)
2 T. melted butter or margarine
2 T. corn oil
1 egg

Cinnamon Mixture:

3 T. softened butter or margarine
3/4 c. brown sugar
1 1/2 t. cinnamon

Icing:

1 c. powdered sugar
1-2 T. milk
1 T. melted butter or margarine
1/2 t. vanilla



Mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. Let rest for 10 minutes.

Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.

Bake by placing in a COLD oven; set temperature to 350°F. Bake 25-30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.  


If desired, batter may be mixed in a separate bowl. Proceed as directed above.

 "It is just like cinnamon rolls, but with only a tiny portion of the effort."

Sandwich Loaf

by Nancy

Trim crust from 1 loaf unsliced sandwich bread.  Cut lengthwise (horizontally) into 4 slices.  Spread 3 slices with softened butter.  Place 1 slice on serving plate, then spread with salmon filling.  Top with 2nd slice and then spread with chicken-olive spread.  Top with 3rd slice and spread with golden cheese spread.  Top with unbuttered bread slice.

Salmon Filling:  Mix:

 1 can (7 3/4 oz) salmon, drained and flaked

1/2 c. chopped celery

1 1/2 t. lemon juice

1/4 t. salt

1/8 t. pepper

1/4 c. mayonnaise

1 hard-cooked egg, chopped

Chicken-Olive Spread:  Mix:

1 1/2 c. finely chopped chicken

1/4 c. finely chopped celery

2 T. chopped green olives

1/4 t. salt

1/2 c. + 2 T. mayonnaise

Golden Cheese Spread:  Mix:

2 c. shredded Cheddar cheese (about 8 oz)

1  3 oz. package cream cheese, softened

1/4 c. mayonnaise

1/2 t. Worcestershire suace

1/8 t. onion salt

1/8 t. garlic salt

1/8 t. celery salt

Mix:

2  8 oz packages of cream cheese, softened

1/2 c. light cream

few drops yellow food coloring (optional)

Frost the outside of the entire loaf with this mixture.  Chill until set (about 30 minutes.  Wrap loaf with a damp cloth and chill at least 2 1/2 hours.  Slice vertically to serve.  Makes 12-14 servings)

Saskatoon Berry Muffins

by Nancy

1/2 c. rolled oats

1/2 c. orange juice

1 /2 c. flour

1/2 c. sugar

1/2 t. salt

1/4 t. baking soda

1/2 c. oil

1 beaten egg

1 -1 1/2 c. saskatoon berries (blueberries also work)

Topping:

2 T. sugar

1/4 t. cinnamon

Soak oats in orange juice then stir in oil and egg.  Stir dry ingredients together.  Make a well in the dry ingredients.  Add oat  mixture to dry mixture along with berries and fold together.  Don't overmix.

Bake in muffin tin at 375ºF. for 18-20 minutes.

Pepperoni Rolls

by Nancy

1 1/2 c. warm water

1/3 c. sugar

1 pkg. yeast

1 t. salt

1/4 c. dry powdered milk

4 c. flour

pepperoni

Dissolve sugar, yeast, milk and salt in warm water.  Stir in enough flour to make a soft dough.  Knead on floured board for a few minutes, then shape into a ball and let raise until doubled.  Put dough back on board and cut into 12 pieces.  Flatten each piece with your hand and then put 4-5 slices of pepperoni in the middle, sort of overlapping.  Roll it up and crimp with your fingers to seal the ends, so you have a sort of oval shape with no pepperoni showing.  Put on ungreased cooking sheet.  No need to let them raise again.  Bake at 400ºF. until golden brown then brush with a bit of melted butter.

In addition to the pepperoni, you can add other ingredients, such as cheese or roasted red pepper.

Triple Hitter Muffins (Toddler Muffins)

by several family members

1/4 c. vegetable oil

1/2 c. brown sugar

1 egg

3/4 c. applesauce

1 c. grated carrots

1 c. grated zucchini

1 c. whole wheat flour

3/4 c. white flour

2 t. baking powder

1 t. cinnamon

1/2 t. ground nutmeg

1/2 t. salt

Beat oil and sugar together and then beat in egg and applesauce.  Stir in carrots and zucchini.  In a separate bowl combine flour, baking powder and spices.  Fold dry ingredients into the wet mixture just until mixed.  Grease muffin tin.  Fill muffin tin with batter to the top of the muffin cups.  Bake at 400ºF. for 18-20 minutes.

Blueberry Muffins

by Bethany

2 cups Flour
1 1/2 tsp. Baking Soda
1/2 tsp Salt
3/4 cup Sugar
1 cup Milk (regular, soy, or rice)
1/3 cup Vegetable or Canola Oil
1 T. Vanilla Extract
1 T. Apple Cider Vinegar (or white vinegar)
1 1/2 cups Blueberries (fresh or frozen)

Preheat oven to 375*
Light grease or spray muffin tins or use cupcake liners.
Combine Flour, Baking Soda, Salt
In a separate bowl, combine Sugar, Milk, Oil, Vanilla, and Vinegar.  Mix well.
Add the dry ingredients to the wet and stir until just combined.
Gently fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375* for 22 minutes.
Remove from oven and allow to cool 5 minutes before removing from pan.

Makes 12 Muffins

Pancakes

by Bethany

3 cups flour
5 T. Sugar
3 T. Baking Powder
5 T. Vegetable Oil
1-1/3 cups Rice Milk
1-3/4 cups water
Mix all ingredients until batter is smooth and well mixed. Fold in extras like blueberries that you might want in it. Cook in a medium heated skillet.

Banana Oatmeal Muffins

by Bethany

1 1/2 cups all purpose flour
1 cup Minute Oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp pumpkin pie seasoning (or do a mix of cinnamon, nutmeg, clove, allspice)
1/2 tsp. salt
1 1/2 tsp Ener-G Egg Replacer (OR 1 Egg)
3/4 cup Soy or Rice Milk (or regular milk)
1/3 cup oil
1 tsp Vanilla Extract
1/2 sugar
2/3 cup mashed banana(about 2 bananas)

Preheat oven to 400 degrees.
Stir together oatmeal, flour, baking powder, baking soda, spices, and salt. Mix Ener-G Egg Replacer (or egg), milk, oil, Vanilla, sugar and mashed banana together well and add to the dry ingredients. Mix. Fill greased muffin pans 2/3 full. Bake for 15 – 20 minutes, or until golden brown.

Makes 12 large muffins

Overnight Apple French Toast

                                                                           by Nancy

1 c. packed brown sugar

1/2 c. butter, cubed

2 T. light corn syrup

2 large tart apples, peeled and sliced 1/4 inch thick

3 eggs

1 c. milk

1 t. vanilla

9 sliced day old French bread or bread for making Texas toast, sliced 3/4" thick

Syrup -Combine and heat

1 c. applesauce

1  10 oz jar apple jelly

1/2 t. cinnamon

1/8 t. ground cloves

Cook sugar, butter and corn syrup until thick (5-7 min).  Pour into ungreased 13x9 pan.  Arrange apple slices on top of mixture.  Beat eggs, milk and vanilla.  Dip bread slices into egg mixture for 1 minute, then place over apples.  Cover and refrigerate overnight  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350ºF. for 35-40 minutes.  Serve with syrup.

Sticky Buns

Sticky Buns

1/2 package non-instant butterscotch pudding

18  frozen Rhodes dinner rolls

1/2 c. butter

1/2 c. brown sugar

Spray bundt pan with PAM.  Drop in rolls.  Sprinkle with dry pudding .  Melt 1/2 c. butter or margarine with 1/2 c. brown sugar.  Pour over rolls.  Let rise overnight  Bake at 350ºF. for 30 minutes,  Turn upside down on place to serve

White Bread

by Ernest Freeman

4 T. yeast

3/4 c. warm water

1/3 c. oil

1/3 c. honey or sugar

2 T. salt

6 c. warm water or milk

1 c. mashed potatoes (optional)

14-16 cups flour

Soften yeast in warm water and set aside.  Mix together all but about 2 cups of the flour.  Add the yeast and up to 2 more cups of flour as needed.  Mix 10 minutes.  Let raise until double.  Punch down and let raise again until double. Mold into pans and let raise again to double.  Bake at 400ºF for 5 minutes and then 325ºF for 55 minutes.

~Ernest appreciated good home cooking and was fond of his wife's homemade bread.  He was afraid he'd miss his favorites if she became unable to cook them for him, so he started his own recipe box 'just in case.'

Turkey Dressing

by Ernest Freeman

1 c. diced celery

1 c. diced onion

1/4 c. margarine

1 loaf dried bread

5-6 eggs

1/4 t. nutmeg

1/2 t. sage

salt

pepper

Sauté celery and onions in margarine.  Let cool.  Soak dried bread in water, squeeze dry.  Add celery mixture to bread and mix together.  Add other ingredients to bread mixture and mix well.  Stuff into or around turkey and bake.

Swedish Rye Bread

by Ernest Freeman

1 package dry yeast

1/4 c. warm water

1/4 c. brown sugar

1/4 c. light molasses

2 T. shortening or oil

1 t. salt

1 1/2 c. hot water

2 c. rye flour

3 1/2 c. white flour

Soften yeast in warm water.  In large bowl,  mix salt, sugar, molasses and shortening.  Add hot water and stir.  Cool to lukewarm.  Stir in rye flour and beat well.  Add yeast.  Add flour.  Turn out soft dough on floured surface.  Cover and let rest for 10 minutes. Knead until smooth and satiny (about 10 minutes).  Place in light greased bowl, turning once to grease surface.  Cover.   Raise to double bulk (1 1/2 to 2 hours).  Punch down and turn out on lightly floured surface.  Divide into loaves and round each piece into a ball.  Cover and let rest for 10 minutes.  Pat dough in round loaves and place on baking sheet.  Cover and raise until almost double...1 1/2 to 2 hours.  Bake at 375ºF. for 25-30 minutes.

Skorpor

by Wilhelmina Albertina Erickson Kotter

3/4 c. sugar

1/2 c. butter

2 eggs

6 T. cream or milk

2 rounded t. cardamom

2 rounded t. baking powder

3 c. flour

Mix ingredients together and form into 3 small loaves on a cookie sheet crosswise.  Bake 25-30 minutes at 350ºF.  Cut into slices and place in oven to toast at 300-325ºF for about 1/2 hour or a little more.  Watch and turn over when needed, until light brown.

~Mina or Minnie as she was sometimes called brought this recipe when she emigrated from Sweden at the age of 24.  She made it for her children and grandchildren who remember it fondly.