Zwieback Toast

I've been having trouble finding Zwieback Toast for Ruby's Cheesecake. So I pulled this recipe out and tried it.

Scald 1/2 cup milk, cool to warm.

Dissolve 2 Tbsp yeast in milk. Add 1/4 cup sugar, 1/2 tsp. salt, 3 eggs and about 3 cups of flour. Stir well. Knead in enough additional dough to make a workable, light dough. It should still be sticky but not wet. Cover. Let rise until double.

Shape into oblong rolls about 2 inches in diameter and 4 inches long. Space at least 2 inches apart on buttered baking sheet. Cover. Let rise again.

Bake for 20 minutes at 400° F. Remove from oven when browned. Let cool. Then chill in refrigerator.

When cold, cut in 1/2" slices. Toast slices evenly in 400° F oven for about 10 minutes. Make sure slices are dry all the way through.

Ruby’s Cheesecake

My favorite Christmas dessert is this Cheese Cake recipe that a friend, Ruby, made for my birthday several years ago.

Crust: 6 oz. Crushed Zwieback Toast
3/4 cup granulated sugar
1/2 cup melted butter
1 tsp. Cinnamon

A good strong blender crushes the Zwieback quickly.

Mix, press into bottom and sides of spring form pan. Reserve 1/4 cup. Chill crust while fixing filling.

Filling: Beat 4 egg whites until stiff–set aside.
Mix 3 – 8 oz. Cream cheese packages with 1 cup granulated sugar and 1 tsp. Vanilla. Fold in egg whites. Pour into crust. Bake 25 minutes at 350°F.

Top with 1-pint sour cream, 4 Tbsp. Sugar, 1 tsp. Vanilla, and the reserved crumbs. Bake 5 minutes at 475°F.

Cool for several hours. Enjoy.

Chocolate Covered Pretzels

An excited granddaughter looks over the "white candy pretzels" we made. At two I didn't think she was up to decorating cut-out cookies. But we had fun making candy pretzels! She would hunt for unbroken pretzels and drop them into the top of the double-boiler in which I had melted the candy coating or chocolate. I then covered them and lifted the candy pretzels out with a plastic fork laying them on silcon baking sheets to harden.

Melt your coating. Then move your pan or the top of your double-boiler off the stove. Coat your pretzels, then lay out on wax paper or a silcon sheet to harden. We also drizzled dark chocolate on top of our white pretzels. You can add sprinkles in a contrasting color while they are still wet. Clean out your pan by making Almond Bark. Just dump in some almonds and stir around to get the last of the coating. Spread on wax paper to harden.

Peanut Blossoms

Peanut Blossoms are the peanut butter cookie that you put a chocolate kiss in the center after baking.
These also make the best plain peanut butter cookies. Just press slightly with a fork before baking if you want a flatter cookie.

1 cup peanut butter (I prefer crunchy)
1 cup shortening
1 cup packed brown sugar
1 cup granulated sugar

Cream together.

Add 2 eggs

3 1/2 cups flour
2 tsp. Baking soda
1 tsp. Salt
2 tsp. Vanilla
3-4 Tbsp. Milk

Mix well. Roll into balls, smaller than a walnut. Roll balls in granulated sugar. Place on baking sheet. Bake at 375° F. for 10-12 minutes. Immediately top with unwrapped kiss. Press kiss until sides start to crack. Let set for 1-2 minutes. Then remove from pan to cool.

Black Homemade Licorice

Thought I'd share our recipe for homemade licorice. It comes from good friend Robynne.

1. Melt 2 sticks (1 cup) of butter in 3 qt or larger pan
Add 2 cups sugar
1 1/2 cup corn syrup
1 cup (14 oz) sweetened condensed milk

Heat to boiling, keep stirring. Keep at a slow boil. It will turn a brownish caramel color. Don’t let scorch.


2. Add 1 bottle anise oil flavoring and 1/2 a container black food color paste or gel AFTER soft ball state is reached on a candy thermometer.

3. Pour into a 9” x 13” well buttered pan.

4. Cool 2 hours before cutting with pizza cutter. Wrap individual pieces in wax paper

Baked Carmel Corn

This recipe comes from my mom.

Mix together, stirring constantly until boiiling:
1 cup butter, melt in 3 qt. dutch oven
2 cup. brown sugar
1/2 cup corn syrup

Boil 5 minutes without stirring.

Remove from heat, stir in
1/2 tsp. soda
1 tsp. vanilla

Pour over 6 qts. popped corn, add nuts if desired. Mix well spread in 2 lined or buttered jelly roll pans.

Bake 1 hour at 250°. Stir every 15 minutes. Cool.

Maple Chiffon Cake

This cake and frosting are light and fragrant.

One 10" tube pan. (Angel food cake pan.)

1. Beat 1 cup (about 8) egg whites with wire whisk. When foamy add 1/2 tsp. cream of tartar. Continue beating at high speed until very stiff. Transfer to a large glass or metal bowl.

2. In mixer bowl, beat:
2 1/2 cups flour (1/2 pastry whole wheat, 1/2 unbleached)
2 5/8 tsp. baking powder
1 tsp. salt
3/4 cup brown sugar

3. Add to mixer bowl in order, scrape bowl sides if needed. Mix well.
1/3 cup olive oil
1/2 cup real maple syrup
5 egg yolks
3/4 cup cold water

4. Pour batter over stiff egg whites. Fold gently.

5. Pour into ungreased pan. Bake at 350° for 1 hour. Cake should spring back when touched lightly. Invert and cool completely.

Golden Butter Frosting
1. Melt 1/2 cup unsalted butter in saucepan over low heat until golden brown. Remove from heat.

2. Place 4 cups powdered sugar in mixer bowl. Beat in butter. Add 1 tsp. maple flavoring. Blend in cream until spreading consistency, about 1/4 cup.

3. Frost top and sides of cooled cake.

Easy & Fast Chicken Quesadillas

Take 1 can of canned chicken, drained and mix with Picante Sauce. I use about 3/4 as much Picante Sauce as I do chicken.

Finely shred Colby/Jack cheese. You want 1/2 to 1 cup for each quesadilla you make.

2 flour tortillas per quesadilla

Heat skillet on about medium. Put a small amount of olive oil in the skillet. Layer tortilla, cheese, chicken/picante mix, cheese, tortilla. When tortillas starts to brown. Flip. I use a spatula. Toast/brown the other side. Cheese should melt. Adjust heat to prevent over-browning of tortillas before cheese melts. Drain on paper towels if needed.

Raspberry Sherbet

Tastes like late summer–sweet and slightly creamy! Wonderful at the end of a warm day.

Put ice cream canister in the freezer to chill.

Put 4 cups fresh raspberries, 1 1/2 cups water, and 2 cups sugar (or use a natural substitute) in a saucepan and cook, not boil, for at least 5 minutes. You want softened berries.

Puree in the blender. You may seive to remove seeds if you like. Cool.

Add 2 egg whites to puree in mixer bowl and beat until light. Fold in 1 cup of heavy whipping cream. Pour into ice cream canister. Add milk to the level needed for your individual ice cream maker.

Follow manufacturer's directions for freezing.

Clean Dishes in the Dishwasher

My dear daughter-in-law was having trouble getting clean dishes in her dishwasher. She asked me for some suggestions since her's is similar to mine. She had already seen me take the vent apart and clean the gunk out of it and had tried this.

We decided that she has extremely hard water and because she was having bits of food left on her glasses that her water was not wet enought.

First she tried running some white vinegar through to clean out the tubes and help get rid of mineral deposits. Next, she changed how she was adding the soap and dishes. No more rinsing everything off the plates. A appliance repair man had told me to not fill the main soap dispenser all the way. Only fill it about 3/4ths (even with our hard water). But to put a small amount in the pre-wash dispenser. The newer dishwashers are designed to bounce that first bit of soap around to cause a chain reaction. The bouncing bits of soap will ricochet around causing all the food to come off the dishes. She is thrilled with clean dishes coming out of her dishwasher.

Peach Sherbet

Last summer I made Raspberry Sherbet from fresh raspberries using this recipe: http://www.brm-icecream.com/rasblc.htm It was very yummy. This weekend for daughter-in-law's birthday I adapted the recipe and made Peach Sherbet using some of my home-canned peaches.

Makes almost 1 gallon

Drain a quart jar of peaches. Put in saucepan with 2 cups sugar and 1 1/2 cups of water. Cook for 5 minutes.

Puree fruit mixture in blender. Be careful the mixture is hot!

In large mixer bowl blend 1 cup heavy cream and 2 egg whites into fruit mixture.

Pour into ice cream maker. Add milk to reach the fill line. Process sherbet following the ice cream maker’s instructions.

Graham Cracker Delight

1 package marshmallows
24 graham crackers
1 1/4 cup milk
1 package Dream Whip (can you still get it? equivalent in whip cream?)
1 small can crushed pineapple (Size??)

Put marshmallows and milk in top of double boiler and melt, set off to cool.

Rolls graham crackers and put in bottom of pan, save some to sprinkle on top. (How much?)

Prepare Dream Whip according to instructions and place in refrigerator.

Drain crushed pineapple and add to cooled marshmallow mixture. Then mix in Dream Whip. Pour over graham cracker crumbs and sprinkle with reserved graham cracker crumbs on top. Chill for several hours or over-night.

Benefits of Whole Grains-other grains

The following are some notes on different types of grains than the standard hard and soft wheat.

Kamut–(Egyptian for wheat) It is a wheat and has the necessary gluten content. It is 20-40% higher in protein that whole wheat, higher in minerals, magnesium and zinc and up to 65% higher in amino acids. Texture is lighter than whole wheat or whole wheat pastry flour. Many with wheat allergies can tolerate Kamut. It is the closest we probably have to the wheat of the Bible. Slightly yellowish grains are longer and larger than wheat kernels.

Spelt–Probably part of Ezekiel’s bread in Ezekiel 4:9, and has been grown up to the present. It is the dinkle of Switzerland and farro of Italy. Closer to our bread wheat in structure than Kamut. Higher in fiber that wheat and rich in essential fatty acids. The nutrients are found in the inner kernel of the grain, while wheat’s is in the bran and germ. Use less liquid or more flour in recipes.

Corn–The America’s contribution to grains. Commonly available in the following forms:
•Dent corn is field corn used for cornmeal. Most commonly degerminated. Stoneground is not degermed. (Degermed is like white flour, has lost much of its nutrients.)
•Popcorn
•Sweet corn, we eat on the cob, canned, and frozen
•Masa, parched corn with lime used in Mexican tortillas
•Blue corn (Hopi corn), sweeter and milder than yellow corn, is used in pancakes, tortillas, and corn chips.

Corn is especially high in magnesium and yellow corn is the only grain that contains Vitamin A.
Oats–Most Americans eat oats as oatmeal or in cereal for breakfast. To produce rolled oats: husked grains are partially cooked by passing them through a steam chamber, the partially cooked grains are flattened by heated rollers, the flattened grains are dried. Rolled oat flakes retain virtually all the nutritional value of the original grains. If you look at an old fashioned flake you can see the rib of the whole grain down the center of it. Quick oats are flatter than old fashioned and have been steel cut before rolling. Scotch oatmeal uses oat groats, groats are stone-cut rather than steel cut. All forms of oats provide valuable whole grain nutrition. Oats provide: high amount of grain protein and fat, rich in iron, phosphorus, inositol, grain with highest B-1, fair source of B-2 and E, and contain silicon, valuable to healthy hair, skin, eyes, and nails.

Brown Rice–is the second most used staple grain in the world. White rice is comparable to white flour, denuded of nutrients. Converted rice is a better option than white. Use brown rice.. Varieties: long grain is fluffier and has a drier texture; medium grain is simply between the long and short; short grain cooks up chewier and stickier, basmati is a long grain rice with an elegant flavor of its own, especially suited to the gourmet meal; sweet rice is very glutinous sticky rice, Japanese use for mochi.

As a flour, rice lacks gluten so it is not a good baker. It is slightly grainy in texture and can add crispness to crackers and cookies, lighten yeast bread when added to wheat and makes a good thickener in place of white flour.

In America rice is heavily sprayed, second only to cotton. Seriously consider using organically certified or certified chemical free rice.

Barley–genus, Hordeum
•Pearl Barley–hull and two hard outer layers of the grain are removed. For soups and casseroles, pearl barley is the most palatable form. Nutritionally in the same class as white flour and white rice.
•Whole hulled barley–only the inedible hull and one hard outer layer has been removed leaving most of the nutritional value intact. Makes a good breakfast cereal, use in place of wheat in quick breads, lighten baked goods by replacing 2 tablespoons of each cup of wheat flour with 2 tablespoons of barley flour. High in lysine. It is a non-gas forming grain that is easy to digest. I’ve included a recipe to cook with rice to make pilaf. Exchange equal amounts barley and hard wheat for rice.

Rye–commercial loaves are usually combinations of white flour and light or dark rye flour. Light rye flour is like white flour, denuded of nutrients. An all rye yeast bread loaf makes a very heavy, dense loaf. It is a low-gluten grain. Use in combination with whole wheat flour. Some people don’t care for rye, because of the flavor–often mistakenly, it is the flavor of caraway seed that is added to rye bread.

Millet–little yellow birdseed. It was a staple in China before rice. Millet is actually any of a wide variety of small-seeded hay or cereal grasses. Gluten-free grain and almost no one is allergic to it. Contains a balance of amino acids, more iron and vitamins than any other cereal. In baking use with other grains. Up to 1/5 the amount of wheat flour can be replaced with millet flour successfully. It will seem dry in quick breads alone. You may include a tablespoon or two whole in yeast breads for texture.

Wild Rice–is really an aquatic grass native to northeastern North America. Use in place or with brown rice. There is enough proteins, carbohydrates, and nutrients to sustain a long and healthy life supplemented with little other food. Currently is very expensive. You can mix with other rices.

Triticale–first raised in Sweden in the 1930’s, is the blending of two different grains, wheat and rye. Combines the higher gluten and protein of wheat with the high lysine content of rye. The gluten is soft, necessitating gentle kneading and only one rising of the dough. Using one part triticale to 2 parts of wheat will help. Included flaked in 5/7-grain flaked cereal.

Quinoa (KEEN-wah)–Staple grain from Andes in South America. Cooks quickly. Delicate flavor and gourmet look. Gluten-free. Has high protein and lysine content, making for a more complete amino protein, one of the most nutritious grains. Rinse for 1-2 minutes and then soak overnight, drain, and rinse for 1 minute again. Use in blender waffles/pancakes.

Benefits of Whole Grains-Gluten

Kernel = Berries. How whole grain flours act in baking depends mostly on their gluten content.

GLUTEN-FREE
brown rice
corn
millet
amaranth
quinoa
sorghum

LOW GLUTEN
barley
oats
rye
buckwehat
triticale
teff
soft wheat

HIGH GLUTEN
hard wheat
Kamut
Spelt

High gluten grains are best for yeast bread. The gluten, a protein part of the grain, should be developed as it is kneaded. It will look like stretch marks–elasticity must be developed for a good loaf of bread. The elastic fibers trap the gas formed by the yeast and gives the bread its rise and lightness of texture. A mix may be used of 1/4 other flour with high gluten flour. (Of 6 cups flour, 1 1/2 cups may be other.) Add the other flours at the end of kneading. It will effect the loaf.

For quick breads without yeast, such as muffins, pancakes, waffles, biscuits, etc. low-gluten grains and lower-gluten whole wheat pastry flour generally work well. In recipes where baking soda, baking powder, and air from egg whites are used for leavening, the gluten elasticity if developed will actually toughen the texture of the baked goods. Kamut and Spelt don’t seem to have this problem.

With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.

Wheat–At least 30,000 varieties of wheat have been developed. Genus Triticum. For baking purposes we will concern ourselves with four kinds.

Hard–Hard winter red wheat, known also as Bronze Chief, was developed in Canada, and is one of the finest wheat because of its high protein/gluten content for yeast bread baking. This is what I use for my sandwich bread and sometimes french bread. It gives the red-brown color associated with wheat bread. Many store bought breads are colored to fool the consumer.

Gold, commonly called Prairie Gold, Golden 86, is a hard wheat that gives a much lighter color. I use it in buns, rolls, french bread, and for pizza. It will work in quick breads, muffins, and desserts that do not use yeast. It will not give as light of a texture as Pastry wheat.

Pastry–comes from soft wheat. It is both lower in protein and gluten than the hard bread flours. This makes a lighter textured quick bread and dessert flour. The banana bread, muffins were made with this. The Chocolate Beet Cake I brought to the pot-luck at church last Sunday I used 1/2 pastry wheat with a little barley and 1/2 unbleached flour.

Grandma's Peanut Brittle

2 cups sugar
1 cup white syrup (light corn syrup??)
2 cups raw peanuts
2 Tbsp. butter
2 tsp. baking soda
1 tsp. vanilla

Bring 1/2 cup water to a boil. Then add sugar and white syrup. Stir until dissolved and boil until it will spin a thread. (Check temp****)
Now add peanuts and cook slowly over a low fire until it turns a golden brown. Take from fire and add butter, soda, and vanilla. Stir quickly. Spread on 2 large cookie sheets that have been well buttered. Place in cold area.

Benefits of Whole Grains

Storage

Grains–Commercial warehouses who don’t fumigate keep grain in a freezer. Most grains will keep indefinitely at room temperature as long as no infestation occurs. Oats will keep 2 years and brown rice 9-12 months at room temperature. Keep tightly covered in darkest, coolest, driest place available. A 3 lb. coffee can holds about 5 lbs. Line the can with a plastic bag first. As some metal coffee cans use lead in the seal of the seam. This makes a handy size to keep in the kitchen.

Wyoming’s dry, cool climate makes this much easier than other places. I buy my grains and flakes in 25 or 50 pound bags because it is cheaper, but I keep my grains and flakes in five gallon buckets with lids that seal in the basement. I have a bucket of each grain I use in the pantry. My dear daughter-in-law discovered Gamma 2 lids. These are wonderful! They come in 6 colors. You snap an outside ring on your bucket and then the lid screws inside the ring. No more broken fingernails or waiting till the guys can open the buckets for me. In our area they are available on-line and during the local grocery stores' Case-lot sales, at Wal-mart and WinCo Food stores.



Flours–flour begins to deteriorate as soon as it is milled allowing the oxidation process to begin. Nutrients are lost and the oils begin to go rancid. If buying in bulk, keep your whole grain flours in the freezer with a small amount in the refrigerator. Bring the flour to room temperature to use.

Even with a mill I keep any left-over whole grain flour ground in individual labeled Rubbermaid containers in the refrigerator. This makes it handy for recipes only needing a small amount. Ex.: thickening.

Herbed Foccacia Bread

In large mixer bowl:

Dissolve 2 Tbsp. Yeast in 3 cups + 2 Tbsp. Warm water

When bubbly add:
3 1/2 – 4 cups Prairie Gold flour
1 Tbsp. Sugar
2 tsp. Salt
1 /2 cup olive oil
2 cups unbleached flour

Mix on low speed. Knead with dough hook for about 10 minutes. Adding 1/2 Tbsp. minced garlic, 2 Tbsp Italian Seasoning, 1 Tbsp. Spicy Spaghetti Seasoning and more flour as needed. Dough should be slightly sticky. Cover and let rise until double.

Roll out about 1” thick, cut in sandwich size pieces. Cover and allow to rise to double on greased or lined baking sheets.



Bread ready to rise.

Before baking brush tops with Olive oil. Bake bread at 375° for about 20 minutes. (Should be golden brown. Over-baking will dry out the bread.)



Immediately upon removal from oven brush tops again with olive oil and sprinkle with grated Parmesan cheese.



We like chicken grilled with tomato, lettuce, and a slice of mozzarella on our foccacia.

Stains on Coffee Mugs

Baking Powder cleans coffee, tea, and chocolate stains on ceramic cups. Moisten your cup, then apply baking powder with a rag or sponge. You might need to add a little water to your baking powder to get it paste like in consistency.

Potato Doughnuts

This is my mom's Potato Doughnut recipe. They are not overly sweet. I made a half batch on Saturday. Yum!
Makes about 42 doughnuts and doughnut holes

Combine in a large bowl:
1 cup mashed potatoes
2 Tbsp. yeast
1 1/2 cup very warm water
1 1/4 tsp. Salt
1 cup sugar

Stir until dissolved, let stand 20 minutes until bubbly.

Stir in 2 beaten eggs, 2/3 cup softened butter. Add 6 1/2-7 cups of flour, 1 cup at a time, stirring well after each addition. Knead last portion of flour in. Let stand (covered) until more than doubled.

Stir down; divide in half. Roll about 3/8” thick, cut.


Cover and let rise.


Fry in hot oil, puffy side down first. Drain on toweling.

Add 1/4 cup hot water to 1/2 cup powdered sugar and 1/4 tsp. Vanilla to make glaze. Dip doughnuts in glaze while still hot.

Benefits of Whole Grains, Part 4

Fiber Continued

Fiber is divided into soluble and insoluble. Here is a chart and some tips for adding fiber to your diet.

Food- Portion Size-Fiber (grams)-Soluble/Insoluble
banana 1 medium 2.4
orange 1 medium 2.6
peach 1 medium 1.9 fruits with skins half/half
carrots 1/2 cup 2.3 high in soluble
corn 1/2 cup 3.6
green peas 1/2 cup 3.6
potato, with skin 1 medium 2.5 (1/2 the fiber without skin)
beans, cooked: half/half
lima 1/2 cup 4.5
navy 1/2 cup 6.0
kidney 1/2 cup 7.3
bran flakes (cereal) 3/4 cup 4.0
shredded wheat 1 biscuit 3.0
air-popped popcorn 1 cup 1.0
whole-wheat bread 1 slice 1.4
bran, wheat 1/2 cup 10 mostly insoluble
oat over half soluble
rice brown/wild 1/2 cup 2.5 mostly insoluble

Increase fiber in the diet gradually. Too much, too fast will cause gas, cramps, diarrhea, and discouragement. If you tend to cramp or have an uneasy stomach when eating a high fiber food–your overall diet is very low in fiber.

Drink lots of water–fiber, especially soluble, absorbs large amounts of water; a high-fiber diet can actually constipate if not accompanied by plenty of fluid. Body weight divided in half = number of ounces per day. Adequate water consumption will also help keep hunger down and contribute to proper weight.

Linens

Linens in the kitchen are so much fun and nicer than throw away, scratchy paper. They help you feel like you're cultivating a warmer atmosphere.

I have made fabric napkins out of gingham, wovens, linens, and cotton holiday prints. A 14 to 15-inch square makes a nice large napkin. Using a standard 44/45" wide fabric, pre-wash your fabric, fold in thirds not including the selvedges where there is printing or not pattern. Cut in thirds. Cut these thirds in lengths to make squares. Serge or narrow hem your new napkins.

Along with a more standard assortment of napkins…living in the wild west (at least it gets wild at our house at times) we like nice big bandanas for napkins. Washable, inexpensive, colorful and fun for barbeques and picnics.

Diane at Tomato Soup Cake has a wonderful post with great ideas on how to keep your linens spotless. Click on the title to take you to her post. Read the comments too!

Experiment from the Garden's Plenty–Raspberry/Rhubarb Pie

1 pound rhubarb, cut in 1/2” slices or 1 qt. frozen or canned 1/2” rhubarb slices, drained
2 cups raspberries
1 1/2 cups sugar
3 Tbsp. cornstarch

Mix above together. Let rest for 15-20 minutes.

Line 10” pie plate with pastry; pour in filling. Adjust lattice top; seal edges. Brush lattice top and edges with milk.

Bake at 400° for about 45 minutes. Cover edges if needed to avoid over browning.

Mom's Easy Refrigerator Rolls

Oven 400°F
About 4 dozen medium pan rolls or 2 dozen plus of cloverleaf rolls

Mix day before:
Dissolve 2 Tbsp. (pkgs.) dry yeast in 2 cups very warm water.

Stir in:
1/2 cup sugar or 1/4 cup honey or fructose
2 tsp. Salt
1/4 cup softened butter
1 egg

Mix in 6 1/2-7 cups flour. (I used slightly over half, freshly ground Prairie Gold whole wheat flour.)

Place in a large bowl. It will more than double. Cover with lid or damp cloth, place in refrigerator.



Punch down dough when it reaches the top.

About three hours before baking, shape into rolls. Placing in greased pans. Cover and let rise until double. About 3 hours.

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Heat oven to 400°F. Bake rolls for 12-15 minutes.

Benefits of Whole Grains, Part 3

Fiber

Fiber is the skeleton of all plants. The plant cell walls. In general, the nourishment is inside; the fiber is in the wall. Fiber is concentrated in the outer coats of grains–wheat, barley, or corn. Chemically fiber is partly of cellulose, and non-cellulose polysaccharides and a little bit of non-carbohydrate material.

Fiber is the part of the plant food which is not absorbed during its passage through the small bowel. All other nutrients, as well as sugar, fat, and protein are absorbed in the small bowel.

Substitute whole grain products for refined products. If it doesn’t say 100% whole wheat/grain, it isn’t. Many whole wheat products are bleached/unbleached wheat flour with coloring. Watch out for high hidden fat content in processed foods. Leave skins on vegetables and fruits. Why peel the carrots going into a carrot cake? apples into an apple pie or muffins? Potato skins do contain compounds called glycoalkoloids that can cause headaches, diarrhea, and nausea in some people, but the incidence is very rare when eating a usual serving of potatoes. The presence of one of these glycoalkoloids called solanine is developed from chlorophyll build-up in potatoes that have been exposed to light for a time. These potatoes will have a greenish cast. Use this greenish cast as the “red light” on eating the skins. Otherwise, wash well, cut out any bad spots and budding eyes, and enjoy the highly nutritious skins. Try adding 4 medium carrots to 4-6 potatoes for your next batch of mashed potatoes.

Fiber is divided into soluble and insoluble. Some foods have both, some have mostly one or the other. Both forms combat constipation by softening and enlarging the stool.

Soluble: Substances that dissolve and thicken in water to form gels. Beans, oatmeal, barley, broccoli, and citrus fruits all contain soluble fiber, and oat bran is a rich source. Tends to slow passage of material through the digestive tract. Helpful to lower blood cholesterol, decrease fat absorption, and moderate wide swings in blood sugar levels.

Nonsoluble: Roughage, woody or structural parts of plants, such as fruit and vegetable skins and outer coatings, bran of wheat kernels. Insoluble fiber tends to speed passage of material through the digestive tract. Helpful in softening stools, regulating bowel movements through the colon, reducing colon cancer risk, and reducing the risk of diverticulosis and appendicitis.

Liners

Silicone liners, sometimes called Teflon liners, are a wonderful way to keep really gooey baked goods from mucking up your pans. I use them for granola, cinnamon rolls, hamburger buns, and fruit rolls. They help with baked goods that don’t need to be crisper on the bottom than the top. Silicone liners can be purchased at kitchen supply stores. They will last for years if you don't broil them or cut on them.

You can also line cake pans with parchment paper. Spray the pan, line it with the parchment paper, cut to fit, then lightly spray the parchment paper. Simply peel off the paper when you turn out your cake.

Creamy Fudge

This recipe from my Grandma Hatfield is a family favorite. My sons have even resorted to making it on their own! We've never found a fudge recipe that compares to this one.

Makes 5 pounds

15 oz. plain milk chocolate bars or milk chocolate chips (2 1/2 cups)
1-12 oz pkg. semi-sweet chocolate chips (2 cups)
1 jar (7 1/2 oz.) marshmallow whip

If using chocolate bars, cut in small pieces into a large lightweight mixing bowl. Put all the above ingredients into the bowl.

4 1/2 cups sugar
1 large can evaporated milk
1 1/2 tsp. salt
1 tsp. vanilla

Bring sugar, milk, salt, and vanilla to a boil in a large heavy kettle. Let boil slowly exactly 4 1/2 minutes. Stirring to prevent burning. Pour over chocolate mixture, mixing until chocolate is dissolved.

1 cup chopped pecans



Let stand until somewhat cool, add nuts. Pour into a 9” x 13” buttered pan. Finish cooling in refrigerator. Then cut in small pieces.



Popcorn used to clean the fudge bowl is yummy!

Cinnamon Rolls

This Sweet Dough recipe for dinner rolls, cinnamon rolls, pizza crusts, cinnamon swirl bread, Swedish Tea Ring is from a Missions Class I took in college. I've made this recipe over and over and over. It began as a white flour recipe with granulated sugar. I now use at least half whole wheat flour and either fructose or honey.

Warm together, until butter is melting. Do not need to scald unless using raw milk:
1/2 cup butter
2 cups milk

In large bowl combine and allow to bubble:
2 Tbsp yeast
1/4 cup fructose or honey
1/2 cup very warm water

When yeast mixture is bubbly, add milk and butter mixture with
2 eggs
2 tsp salt
4 cups gold flour
2-3 cups unbleached flour

Knead. Cover and allow to rise.



Form dough into desired shape(s). Place on sprayed or teflon lined (cinnamon rolls) pan. Allow to rise again except for pizza crusts.

Rolls–bake at 400 degrees for 12–15 minutes.

Pizza Crusts–prick with fork, spread with toppings bake at 450 degrees for 15-18 minutes. Dessert pizzas bake at 400 degrees about 12-15 minutes.

Bread–roll out dough with rolling pin, form into a loaf sealing sides and ends. Let rise. Bake at 350-375 for 30-45 minutes. (If top is getting to crusty, cover with foil half way through baking.) Time will depend on loaf size and temperature on oven.

To make Cinnamon rolls, Cinnamon Swirl bread, Swedish Tea Ring. Roll out dough with rolling pin. Spread a light coating of softened butter then sprinkle with brown sugar and cinnamon or spread a coating of honey and then sprinkle with cinnamon. Add chopped nuts, chocolate chips or raisins if desired. Roll up, sealing as you go. Slice every 1-1 1/2” for cinnamon rolls, for Swedish Tea Ring do not slice all the way through and form into a ring. Lay on Teflon-lined or greased pan. Cover, let rise. For Cinnamon Swirl bread, pinch ends and tuck under. Place in loaf pan, cover and allow to rise. Bake Cinnamon rolls for 15 minutes at 400°F. Tea Ring and breads will take longer. Glaze after removing from pan.

To make glaze: Use hot water and powdered sugar. About 1 Tbsp hot water to 1 cup powdered sugar.

Spices and Herbs

Spices and herbs are essential for great cooking. Keep them handy to your stove and oven. Mine reside in narrow cabinets on each side of the range hood. They are in alphabetical order so I can easily find them. This is very helpful, I can find the flavors that are not used as often quicker.



I also buy most of my herbs and spices from the bulk area at a grocery store I shop at. Some spices I use so little that this saves me dollars because I'm only buying the amount I need for cents and the rest of what comes in a prepackaged jar is not becoming stale. Other herbs and spices I use in large amounts and this also saves me money because they are sold by weight not by a small container I would use up quickly. The store also carries containers you may purchase to fill with your selection.

Grandma's Dinner Rolls

1 package dry yeast
1 cup lukewarm milk
1/4 cup warm water
1 tsp. salt
1/4 cup sugar
2 eggs, well beaten
1/4 cup melted shortening (at leat part butter for flavor)
3 1/4-4 cups of flour.

Dissolve yeast in warm water, then add sugar, salt and lukewarm milk. Stir in beaten eggs and melted shortening; add half of flour and beat vigorously until mixture drops from spoon in sheets. Add remaining flour or enough to make soft dough. Turn onto floured board and knead until smooth and elastic. Shape up into ball and place in greased bowl. Cover with dmap warm cloth. Let rise until doubled, approximately one and one-half to two hours.

Punch down. Let rise again until almost doubled.

Pinch off dough size of walnut, work, and shape with fingertips. Place three in each greased muffin cup. Cover and let rise until doubled in bulk.

Bake 15-20 minutes at 400°. Brush tops with butter. Cool. Makes two dozen.

Pecan Rolls

Using the recipe above tom ake dough, roll dough into rectangle shape one-fourth inch thick. Brush with melted butter and sprinkle with one-half cup sugar and one teaspoon cinnamon. Roll as for cinnamon rolls. Pinch and seal ends.

In shallow baking pan, melt two tablespoons butter, add one-half cup brown sugar, one-fourth cup dark corn syrup and heat slowly. Add one small can evaporated milk, mix well, and set aside.

Place rolls, cut side down over mixture. Cover and let rise until doubled. Bake at 400° for 15 to 20 minutes.

Remove from pan, bottom side up, on greased cooky sheet and cool. Makes 16-18 rolls. If dough bulk is too large to handle easily, divide dough in half and proced the smae, using half of sugar-cinnamon quantities for each.

Benefits of Whole Grains, Part 2

More notes from the Grains and Breads class I've given.

Importance of grains

According to the USDA pyramid we need 6-11 servings of grains each day. God designed grain as one of the most complete foods. When the whole grain is ground into flour and baked, the resulting bread fulfills the functions for which God intended it. If the grain is coarsely ground, the bread will have a rough texture. (Graham) If the grain is finely ground, the bread will have a smooth texture. In either case, whole-wheat bread will have a brownish tint to it. The desire to eliminate the dark color and rough texture has motivated bakers over the centuries to search for ways to get smoother, softer, whiter bread.

When steel rolling mills were introduced in America in 1874 for the purpose of producing white flour, the grain was crushed rather than ground. The germ and bran were flattened and then sifted out, leaving only the starch (endosperm) for white flour. Thus white bread for the multitudes was achieved.

White flour has a longer shelf life. By taking away the germ of the wheat, which contains the oil, and the outer covering, which contains the fiber, the flour also looses 25 vitamins, minerals and proteins. The germ is one of the richest sources of vitamin E, which is necessary for the absorption of vitamin A and for general vitality. Experiments show that a lack of vitamin E can lead to heart disease. “Vitamin enriched bread” does not have all the vitamins added nor are they in the same ratio.

“In recent years, doctors have become increasingly
aware of the importance of diet in relation to general health.
As part of this awareness there has been a great surge of
interest in the role of fiber or roughage in our food, and its
possible protection against a large number of diseases which
are very common in Western Countries today.
“A striking example of the recognition of fiber’s
importance is the Health Education Council of Great Britain’s
1982 conclusion that: ‘All in all, fiber is the single most important
form of food likely to be lacking in your everyday diet.’ The
same year, the following quote appeared in a highly authoritative
document produced by he USA’s National Research Council:
‘It is highly likely that the United States will eventually have the
option of adopting a diet that reduces the incidence of cancer by
approximately one-third.’” Dr. Denis Burkitt

Whole grains can be cooked in more ways than just bread. But, whole-grain bread is one of the “fiber-rich” foods that are essential to physical health. A fiber rich diet helps reduce the following “Western Diseases”: constipation, appendicitis, diverticular disease, hiatal hernia, hemorrhoids, varicose veins, heart disease, diabetes, large bowel cancer, and gallstones. According to the National Cancer Institute (1990) diet contributed 35% to sources of cancer, even more than tobacco.

By combining a grain with beans in your meal you will make a complete protein without the necessity of including a meat or dairy product. This will usually result in a lower fat and lower cost meal. Ex: Refried Beans and Mexican Rice; Bean chili and Cornbread

Gamma 2 Lids

My dear dil gave me two of these for Christmas, and one of my sons gave me one for my birthday. They are great!

The Gamma 2 lid is a ring that snaps on the top of your storage bucket and the top screws into this ring. I am always breaking nails trying to get the lids that come with my buckets off. Even when I use a screwdriver to help it is awful. Sometimes I’ve given up and had to wait for one of the men in the family to open the bucket for me.

My daughter-in-law found them at the local grocery store's case lot sale. My son found them at our nearest Wal-mart. Wal-mart has them in 6 colors: black, white, blue, red, yellow, orange, green for about $7.00.

Homemade Vanilla Ice Cream

Blend in mixer:

3 eggs, until creamy

With:
2 cups sugar
1/4 tsp. salt
1 Tbsp vanilla
1 large can evaporated milk or 1 cup heavy cream
Add enough milk to help it mix. (About 1 cup)

Pour into ice cream mixer container. Put in ladle. Pour in enough milk to fill to 2/3 to 3/4 full.

Variation–Chocolate chip:
Melt 3 oz. semi-sweet baking chocolate. Slowly pour into ice cream mixture in the container, while someone else stirs the ice cream mixture.

Pack 1 part Rock salt to 4 parts crushed ice around the container. Proceed to churn until difficult. Either pack in freezer by removing ladle and covering top with foil or plastic to keep out salt water. Cover with newspapers or toweling. Cover with ice mixture for 30 minutes to 2 hours.

Or remove ice cream mixture to a large bowl. Cover and place in freezer for 30 minutes to 2 hours.

Fruit and Veggie Labels

Have you wondered what those numbers on your fruit and veggies mean? The produce PLU # on the label lets you know how that piece of produce was grown. The country of origin is also given.

Here are examples for the same type of fruit, but each piece grown differently.

4011–4 digit–conventionally grown
94011–9 in front–organically grown (I have found organically grown produce mixed in with conventionally grown.)
84011–8 in front–genetically modified

Three Bean Salad

Mix together in a bowl that can be covered and refrigerated:
2 cups green beans drained and cut.
1 cup yellow beans drained
1 lb. kidney beans drained
1 green pepper sliced thin
1 medium onion sliced thin

In saucepan mix:
1 cup sugar
1/2 cup salad oil
1 tsp. mustard seed
1 cup vinegar
1 tsp. celery seed or celery
1 tsp salt

Boil dressing for 5 minutes. Pour hot dressing over beans. Mix well. Refrigerate several hours.

100% Whole Wheat Carrot Cake

Oven 360° Makes 2-9” layers or 9” x 13”

Grate carrots-3 cups finely shredded.
Chop pecans if desired.
Grease and flour or spray pans.

In large mixer bowl add in the following order:

2 1/2 cups freshly ground whole wheat pastry flour
1 cup granulated sugar
6 Tbsp. fructose
3/4 tsp. Baking powder
1 tsp. Baking soda
1  1/2tsp. Cinnamon

Stir to mix the dry ingredients together.

Add:
4 large eggs
1 cup oil
1/4 cup cold water

Mix on medium speed for about 2 minutes. Add 1/3 cup chopped pecans if desired.

Bake at 360° for 40 minutes or until cake tester or toothpick comes out clean.

Cream Cheese Frosting
Make full batch if frosting tops and sides of cake. Make a half-batch if only frosting top of cake.

6-oz. Softened cream cheese
1/2 cup softened butter
2 tsp. Vanilla

Mix above. Gradually add 4 1/2 – 4 3/4 cups powdered sugar. Mix on medium.

Benefits of Whole Grains

Most of my bread recipes are whole grain. While they may be made with refined white flour, I would like to share some information I've put together about the using whole grains in our diet. This is information I've accumulated over the years from many different sources. A couple of the key resources are Basic Care Bulletins and Sue Gregg's Cookbooks and website.

Benefits:
Disease prevention with fiber and nutrients not loss by man’s tampering with grain the way God made it. Generally, not always, cheaper to bake your own. If you have access to a mill, or good blender, whole grains store longer than flours. Whole grains and flours are more flavorful and more filling.

Five Differences in the "American" Diet over the Years

Statistics show that “more people enjoy eating than any other activity.” There are five dietary changes between economically poor countries and rich countries and it shows in the type of “diseases”. In my great-grandparent’s day it was infectious diseases and accidents that caused the most deaths.
1. Starch consumption falls as people become economically developed. Most of the starch in our diet has been depleted of nutrients.
2. As a country develops the people take fiber out of their diets.
3. Fat in the diet increases. We eat almost four times the fat as people groups who are exempt from the “Western Diseases” we want to avoid.
4. Sugar intake increases. We eat the average of two pounds of sugar per week. This includes prepared foods. Check the next can of vegetables, even beans you buy. {See if food pantry has some items. 20oz. Mountain Dew is 1/3 sugar–3/8 cup}
5. Increase in salt. We eat ten times as much salt as our distant ancestors ate.


I will share about different grains and how increasing our intake of grains will benefit us by reversing some of these trends in our diet.

Avalanche of Lids

Do you have lids from plastic containers avalanching out of your cupboards? My solution has been to separate the lids from angled containers- rectangle, square, triangle versus round containers. Organize these lids in separate large rectangular plastic containers.



Angled containers and their lids' container go on the top shelf while round containers and their lids' container go on the bottom shelf. No more avalanches and everyone knows which shelf has which shapes and their lids.



This is a peek at the angled containers' shelf.

Apple Pie Filling-Canned

3 1/2-4 cups sugar (original recipe called for 4 1/2, I’ve been using less)
1 cup cornstarch
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 tbsp. lemon juice
5 1/2 to 6 pounds tart apples, peeled, cored, and sliced (I don’t peel unwaxed)

In large saucepan blend first 4 ingredients and 1 tsp. canning salt. Stir in 10 cups of water; cook and stir till thickened and bubbly. Add lemon juice. Pack apples into hot jars, leaving 1-inch headspace. Fill with hot syrup, leaving 1/2-inch headspace. (Use spatula to help distribute syrup.) Adjust lids. Process in boiling water bath. (Same time as for apples for your altitude.) Makes 6 quarts

Before serving: Prepare pastry for a 2-crust 8- or 9-inch pie. Line pie plate with pastry; add 1 quart apple pie filling and a little butter. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400° for 50 minutes. (I use 2 quarts for a 10-inch pie plate and bake about 10 minutes longer.)

Waldorf Chocolate Cake or Mayonnaise Cake

This is a family favorite from my Grandmother. Instead of eggs and oil you use mayonaise or Miracle Whip type salad dressing. It is very moist and yummy! I often asked for it for my birthday cake. Because you leave it in the pan, it is a great cake to take on picnics and to pot-lucks.

Waldorf Chocolate Cake

2 cups flour
1 cup sugar
1 1/2 tsp. soda
1 1/2 tsp. baking powder
4 Tbsp. cocoa
1 cup cold water
1 cup salad dressing (mayonnaise or Miracle Whip)
2 tsp. vanilla



Mix and place in pan, 9” x 13” or 7” x 11”, that has been greased and floured. Bake about 35 minutes in a 350° oven.

Icing:

1 cup sugar
1/4 cup cocoa
1/4 cup milk
1/4 cup butter

Combine and heat in a 2 qt. heavy pan. Stir continuously. Heat and boil 1 minute after boiling point is reached. Remove from heat. Stir until partially cooled and add 2 tsp. vanilla. Pour over cake while still in pan. Cut in squares when cool.

Game Burrito Meat

A make-over of Mexican Meat Mix from Make-A-Mix Cookery, by Eliason, Karine; Harward, Nevada; Westover, Madeline; HP Books, Tucson, AZ, 1978.

5-8# boneless game roast

Put in large sprayed or greased dutch oven, cover with tight-fitting lid. Bake for 10-12 hours at 200ª until well done.

Separate meat from juice. Cool meat, then shred. Store juice in refrigerator for later use. This will also help the juice to separate from the fat. Remove fat.

In large Dutch oven, sauté 1 large onion, chopped and 4 oz. chopped green chilies or jalapenos, drained, in 2 tablespoons of olive oil. When soft add 24-32 oz. green chili salsa (or other type salsa that you prefer), 1/4-1 tsp. garlic powder, 4 tablespoons flour, 1 tsp. salt, 1-1/2 tsp. cumin. Heat until thickened. Add meat and juices. Simmer until heated through. Freezes well.

100% Whole Wheat Sandwich Bread

Makes 2 large loaves.
If grinding your own wheat, grind about 6 1/2 cups.

Use flour from hard wheat to ensure enough protein to have nicely developed gluten. I prefer Wheat Montana’s Bronze Chief for this recipe. Prairie Gold also works well.

Combine in large mixer bowl:

3 1/2 cups warm water
1/3 cup oil or melted butter
1/3 cup honey

Stir into batter and then let rest 5-10 minutes until bubbly:
3 cups hard whole wheat flour
2 Tbsp. Yeast
1 Tbsp. Ground flax seed (optional)

Add 1 egg and 1 Tbsp. Sea salt

Turn on machine and add flour, approximately 5+ cups, until sides and bottom of bowl are clean. Knead for 10 minutes. (Add more flour if needed during kneading.) Dough should be slightly sticky.



Cover with towel and let rise for approximately 1 hour in a warm place.

Coat breadboard with oil or spray with PAM. Divide dough in half. Roll out dough with rolling pin into a rectangle. This helps re-mix the yeast within your bread dough. Roll up dough starting a a short end, sealing edge as your roll. Fold ends under the loaf and put seam side down in greased bread pan. Bread pan should be about 2/3 full to have a nice full loaf without over-growing loaf pan.

Cover with towel and let rise in loaf pans for approximately 45 minutes.

Bake at 350-360° for 35-40 minutes. Remove from pans and let cool on wire rack.

No-No's in the Dishwasher

Do not put utensils that are wood, like wooden spoons, or have wooden parts, knives with wooden handles, in your dishwasher. The dishwasher will take off the finish and ruin your utensils.

Munger Mom’s Chocolate Chip Cookies

These are my most popular cookies. As a matter of fact, I have try to make these when no one is around or the dough goes by handfuls before it even makes it to the pans. And many a cookie never makes it to the container for storage.

A large batch of moist, soft chocolate chip cookies.



Mix in large mixer bowl until creamy:
2 cups softened butter or 1 cup each softened butter and shortening
1 1/2 cups packed brown sugar
1/2 cup fructose or 1 cup granulated sugar
1/2 cup additional granulated sugar

Add three eggs, beat until light and fluffy, on medium speed.

On low speed slowly add in the following order:
4 1/2 cups Natural White flour (unbleached flour)
3 tsp. Baking soda
1 tsp. Salt
3 tsp. Vanilla
1-1 3/4 cups more flour

The dough should be sticky but trying to form a ball. Stir in 2 cups chocolate chips.

Place balls of cookie dough on an ungreased cookie sheet. Bake for approximately 9-11 minutes at 375°F. (Time will depend on your oven and the size you make your cookies.) Edges should be just starting to turn golden. Remove from oven and let cookies rest on cookie sheet for another 1-2 minutes. This will help finish cooking the bottom of the cookies. Remove to cooling racks.

Gingerbread Cake

My son told me this was much better than my other Gingerbread recipes. It makes a full 9" x 9" cake.

Cream together:
1 egg
1 cup sorghum-This is molasses.
1/2 cup sugar
1/2 cup butter or lard

Add:
2 1/2 cups flour
1 tsp. ginger
2 tsp. cinnamon
then add:
1 cup hot water into which 2 tsp. baking soda has been dissolved.



Pour into prepared (spray with PAM or grease and flour) 9” x 9” pan.

Bake at 350° for 25-30 minutes.



Top with whipped cream and walnuts.