AMAZING SOURDOUGH BREAD

120 grams active starter (1/2 cup)

310 grams warm water (90F)

500 grams bread flour (4 cups plus 2 Tablespoons)

16 grams sea salt (2 teaspoons)

Mix together.  Cover 1 hour.

1. w/ damp hands: 4 stretch & folds; cover 1 hour.

2. w/ damp hands: 4 stretch & folds; cover 1 hour.

3. w/ damp hands: 4 stretch & folds; cover 6-12 hours.

Dust countertop & banneton.

Lift dough from bowl, let fold over in half.

Fold corners to center, flip over;

Push/Pull into tight ball; Dust.

Flip into banneton.

Cover 12-36 hours in fridge.

When ready to bake, remove loaf from fridge. Uncover and lightly flour the loaf. Invert into cast iron or loaf pan. Use sharp knife to make shallow cut down length of the loaf.

Cook 450 degrees in dutch oven with lid on for 30-35 minutes.  Turn oven down to 400-425 degrees, remove lid and bake additional 5-10 minutes until desired crust darkness is reached or internal temperature is 195-205 degrees F.

On wire rack, cool completely before slicing.

SNICKERDOODLES

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
1 Tbsp. cinnamon

Preheat oven to 350°.

Mix butter, 1½ cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.***

Meanwhile, mix 3 Tbsp. sugar and 1 Tbsp. cinnamon in a small bowl.

Scoop 1-inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls in the mixture.

Place on chilled ungreased cookie sheet, and bake for 10 minutes.Remove from pan after 1 minute.

***I chilled 2 cookie sheets. One would always be in the fridge chilling while the other was baking. Make sure dough stays chilled as well.

CHILI-SEASONED POTATO WEDGES

1 envelope onion soup mix
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
4-8 large baking potatoes
2 Tbsp. canola oil

In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder, and pepper. Cut each potato into wedges; place in the bag and shake to coat.

Arrange in a single layer in a greased 15 x 10 x 1-inch pan. Drizzle with oil.

Bake uncovered at 425º for 12-20 minutes on each side or until crisp.

BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

GINGERBREAD CRUMB CAKE

2 cups flour

1 1/3 cups sugar

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 cup margarine or butter, cut into pieces

1 tsp. baking soda

1 tsp. baking powder

1 cup buttermilk

2-4 Tbsp. molasses

2 eggs

1 Tbsp. water

Preheat oven to 350°.

Lightly spoon flour into dry measuring cup and level with a knife.  In a bowl, combine flour, sugar, ginger, cinnamon, nutmeg, salt, and cloves and cut in margarine with a pastry blender until mixture resembles coarse meal.  Reserve 1 cup flour mixture; set aside.

Combine the remaining flour mixture, baking soda, and baking powder.  Add the buttermilk, molasses, and eggs to flour mixture.

Beat at medium speed until blended.  Spoon into a greased 9 x 13-inch pan.  Combine reserved 1 cup flour mixture and water; stir with a fork.  Sprinkle over batter.

Bake at 350° for 30 minutes.  Cool on a wire rack.

GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

WESTERN MAC CASSEROLE

1 pkg. macaroni & cheese dinner, prepared as directed.

Brown & cook until tender:

            1 lb. hamburger                      

1/2 cup sliced celery

1/4 cup chopped pepper

1/4 cup chopped onion

Stir in:

            1 can corn, drained

            1/4 cup water

            1 can tomato sauce

            1 tsp. salt

Add macaroni dinner.  Mix well.  Put into 2 qt. casserole dish.  Bake at 350º for 15-20 minutes.

TUNA TOMATO CASSEROLE

2 cans (6 oz.) tuna, drained               

1 cup mayonnaise

1 small onion, finely chopped

1/4 tsp. salt

1/4 tsp. black pepper

1 - 12 oz. bag wide egg noodles, cooked

8-10 plum tomatoes, 1/4 inch slices

1 cup shredded Cheddar or Mozzarella

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl.  Mix well and set aside.  Prepare noodles according to package directions, cooking just until tender.  Drain noodles and return to pot.  Add tuna mixture to noodles; stir until well combined.

Layer 1/2 noodle mixture, 1/2 tomatoes and 1/2 cheese in 9 x 13 baking dish.  Press down slightly.  Repeat layers with remaining ingredients.  Bake at 375º for 20 minutes or until cheese is melted and casserole is heated through.

CRUNCHY TUNA CASSEROLE

1 can cream of chicken soup, undiluted

6 oz. medium noodles or macaroni, cooked & drained

1 can tuna, drained & flaked

1 cup shredded sharp cheddar cheese

1/2 cup sliced celery

1/2 cup milk

1/4 cup mayonnaise

1 can sliced water chestnuts, drained

1 jar (2 oz.) chopped pimientos, drained

1/2 tsp. salt

dash pepper

pinch celery seeds

Combine all ingredients in greased 2 qt. casserole dish.  Bake at 425º for 25 minutes or until hot and bubbly.

ARLENE'S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta

1 clove garlic, finely chopped

1 Tbsp. butter

2 lbs. lean ground beef

1 tsp. sugar

salt and pepper

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1 (3 oz.) pkg. cream cheese, softened

1 cup sour cream

6 green onions, chopped

1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

MICROWAVE PEANUT BRITTLE

1 cup sugar

1/2 cup light corn syrup

1 pinch salt (optional)

1 1/2 cups dry roasted peanuts

1 Tbsp. butter

1 tsp. vanilla

1 tsp. baking soda

Grease a baking sheet and set aside.  In a glass bowl combine, sugar, corn syrup, and salt.  Cook in microwave for 6 to 7 minutes on High (700 W); Mixture should be bubbly.  Stir in butter, vanilla, and peanuts; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy.  Pour immediately onto greased baking sheet.  Let cool 15 minutes or until set.  Break into pieces and store in airtight container.

*** Place baking sheet in 200° oven while peanut brittle is baking and remove just before pouring.  This will give you a little more work time to spread the peanut brittle to the thickness you like.

PUMPKIN CREAM CHEESE FROSTING

1 Tbsp. butter, softened

2 oz. cream cheese, softened

1 1/2 Tbsp. pumpkin

1/4 tsp. cinnamon

pinch of salt

2 cups powdered sugar

Mix all ingredients and spread over cooled cookies or cake.

PUMPKIN RIBBON CAKE

Cake:

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. allspice

1 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

3/4 cup butter or margarine, softened

3 eggs

3/4 cup solid pack pumpkin

1/2 cup milk

1 tsp. vanilla

Filling:

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

Topping:

Powdered sugar

Frozen Whipped Topping, thawed (optional)

For cake, combine flour, baking powder, spices, baking soda and salt in small bowl; mix well and set aside.  In a medium bowl, beat sugar and butter until light and fluffy.  Add eggs, pumpkin, milk and vanilla; beat well.  Slowly add flour mixture to pumpkin mixture; mix well.  Set aside.

For filling, whisk cream cheese and sugar until well blended and smooth.  Spread 2 1/2 to 2 3/4 cups of the cake batter evenly over bottom of a greased 9 x 13 baking dish.  Spoon cream cheese mixture evenly over cake batter; carefully spread over batter.  Spoon remaining cake batter over cream cheese mixture, spreading evenly.

Bake at 350º for 45-50 minutes or until cake tester inserted in center comes out clean.  Cool completely.

Before serving, sprinkle cake with powdered sugar.  Cut into wedges.  Serve with whipped topping, if desired.

BANANA SNACK CAKE

1/2 cup shortening

3/4 cup packed brown sugar

1/2 cup sugar

2 eggs

1 cup mashed ripe bananas (2-3 medium)

1 tsp. vanilla extract

2 cups all purpose or whole wheat flour

1 tsp. baking soda

1 tsp. salt

1/2 cup buttermilk

1/2 cup chopped nuts

Frosting:

1/2 cup packed brown sugar

1/4 cup butter or margarine

6 Tbsp. milk

2 1/2  – 3 cups powdered sugar

In a mixing bowl, cream shortening and sugars.  Add eggs, one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine flour, baking soda, and salt; add to the creamed mixture alternately with buttermilk.  Stir in nuts.

Pour into a greased 9 x 13 inch pan.  Bake at 350° for 25 – 30 minutes or until toothpick inserted near center comes out clean.  Cool on wire rack.

For frosting, combine brown sugar, butter, and milk in a saucepan.  Bring to a boil over medium heat; boil and stir for 2 minutes.  Remove from heat; cool to lukewarm.  Gradually beat in powdered sugar until frosting reaches spreading consistency.  Frost the cake.

HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CAKE

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

1 cup milk

1/2 cup vegetable oil (or canola)

2 tsp. vanilla extract

1 cup boiling water

Preheat oven to 350º.  Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, soda, and salt in a large bowl.  Add eggs, milk, oil, and vanilla.  Beat on medium speed for 2 minutes.  Stir in water.  (Batter will be thin.)  Pour batter evenly into prepared pans.

Bake 30-35 minutes or until a toothpick comes out clean.  Cool 10 minutes.  Remove from pans to wire racks.  Cool completely.

Frost using Hershey’s “Perfectly Chocolate” Frosting.

CHILI EGGS

10 eggs

1 pt. (2 cups) small curd cottage cheese      

4 cups grated cheese Cheddar/Monterey    

1/2 cup flour

2-4 oz. diced green chilies                 

1/2 cup butter, melted then cooled      

1 tsp. baking powder

1/2 tsp. salt

Beat the 10 eggs until lemony.  Add the remaining ingredients to eggs and thoroughly combine.  Pour into a greased 9 x 13 casserole dish.

Bake at 350º for 35 minutes, or until center is firm.  Serve hot with salsa.

BRUNCH CASSEROLE

1 lb. sausage                                     

1 (8 oz.) refrigerated crescent rolls

2 cups Mozzarella cheese

4 eggs, beaten

3/4 cup milk                 

1/4 tsp. salt

1/8 tsp. pepper

                                                                       

Cook sausage until brown and crumbly; drain well.  Line bottom of buttered 9 x 13 dish with crescent rolls, sealing perforations.  Sprinkle with sausage and cheese.  Beat eggs, milk, and seasonings in bowl.  Pour over sausage and cheese.

Bake at 425º for 15 minutes or longer. Let stand before cutting into squares.

GERMAN PANCAKES

1 cup milk

1 cup flour

1/2-1 tsp. salt

6 eggs

6 Tbsp. butter

1/2 tsp. sugar

Melt butter in 9 x 13 baking dish in a 425º oven.  Blend together milk, flour, salt, and eggs.  Pour egg batter into pan and bake for 20-25 minutes.  Serve with warmed applesauce, powdered sugar, or syrup.

Top with lemon juice and powdered sugar or cinnamon sugar, syrup, jam or fruit.

BREAKFAST IN A PAN

3 cups frozen hash browns           

1 1/2 cups sharp Cheddar cheese

1 small onion, chopped

Bacon or sausage, cooked, drained, and crumpled

1 small can mushrooms

10 eggs

3 Tbsp. milk

1/2 tsp. salt

1/2 tsp. pepper

Grease baking dish.  Lay potatoes on bottom.  Top with grated cheese and onions.  Arrange cooked meat and mushrooms on top.  Beat eggs with milk, salt and pepper.  Pour on top.  Bake at 350º for 40 minutes or until set.