The ingredients don't have to be exact. What I think is important is keeping the water to contents ratio at two to one since I won't be using weights to keep the mash compressed and will rely on occasional shaking to release gas bubbles and prevent frothing.

By weight

4 parts peppers
1 part onions
1 part carrots
1 part sour apple (Granny Smith)
1/2 part tomatoes

Liquify in blender keeping track of the amt of water added. I want 2 liquid oz water to 1 liquid oz ingredients. I use distilled water.

For each 28 oz of above mash add to the blender...

1 tbs canning salt
2 tbs sourdough hooch or Kefir whey
A couple grinds fresh black pepper
6 leaves fresh Mexican Oregano
2 garlic cloves
3" celery
1/8 cup raisins

Pour into canning jars or woozies and tighten caps and lids finger tight like you would for canning. Leave at least 1" space between mash and lid for pints and woozies. For quarts leave 1 1/2" space.

Place in warm place out of the sun. Peppers want over 80° for a fast start. In 2 or 3 days you should notice bubbles occasionally rising to the top. I give the containers a good shake every day or two and then bang the bottoms on the table to settle the mash. A week or ten days at 80° and is ready for a month or more in my 45° fridge.

If things go smoothely will end up with a sauce that is 3.4 to 3.8 pH and will taste good.

Dried Kefir starter works well and that is how I used to do it. Takes an extra day or two for the fermentaion to get started over using fresh Kefir whey. Fresh sourdough hooch is abt a day faster than Kefir whey. A tbs dried starter per quart will work. I've used less and I've used more.

Now to go pick the pods....

Cream Biscuits from America's Test Kitchen
Makes 8 (2 1/2-inch) biscuits

Bake the biscuits immediately after cutting them as letting them stand for any length of time can decrease the leavening power and prevent the biscuits from rising properly in the oven.

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups heavy whipping cream

Adjust the oven rack to upper-middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper.

Whisk together flour, sugar, baking powder and salt in a medium bowl. Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds. Transfer dough from bowl to countertop, leaving all the dry, floury bits behind in the bowl. 1 tablespoon at a time, add up to 1/4 cup cream to dry bits in bowl, mixing with wooden spoon after each addition, until moistened. Add these moistened bits to rest of dough and knead by hand just until smooth, about 30 seconds.

Cut biscuits into rounds or wedges. Place rounds or wedges on the parchment-lined baking sheet and bake until golden brown, about 15 minutes. Serve immediately.

Variations:

Cream Biscuits with Fresh Herbs
Using the herb of your choice, follow the recipe for Cream Biscuits, whisking 2 tablespoons minced fresh herbs into flour along with sugar, baking powder, and salt.

Cheddar Biscuits
Follow the recipe for Cream Biscuits, stirring 1/2 cup (2 ounces) sharp cheddar cheese cut into 1/4-inch pieces into flour along with the sugar, baking powder, and salt. Increase baking time to 18 minutes.

I used to make all kinds of mustards but I haven't done it lately. I move from enthusiasm to enthusiasm, but now I'm thinking this winter would be a good time to get back to it. They do make wonderful Christmas gifts.

So, here're some possibilities:

Coarse Grain Mustard with Beer
Makes about 1 to 1-1/2 pints
This is an excellent mustard, easy to make and full of good flavor. I find it rivals all but the very best commercial coarse grain mustards, and I particularly enjoy the spicy variation.
• 1 cup dark beer, chilled
• 1/2 cup yellow mustard seed
• 1-1/2 cups apple cider vinegar
• 1 small yellow onion, chopped (use a sweet onion, if available)
• 5-6 cloves garlic, minced
• 1 shallot, chopped
• 2 ounces mustard flour
• 1/8 cup very cold water
• 1-1/2 teaspoons salt
• 2 teaspoons sugar
• 1/2 teaspoon allspice, ground

Pour the dark beer over the mustard seed and let it sit at least four hours or overnight. Place the vinegar, onion, garlic, and shallot in a heavy saucepan and simmer slowly until mixture is reduced by 2/3. Strain the liquid and chill it. Make a paste of the mustard flour and water and let it sit for 20 minutes. Stir in the vinegar reduction, salt, sugar, and allspice and add this mixture to the wet mustard seeds. Place the mustard in the container of a food processor and pulse until the mustard seeds are partially ground and the mixture is well blended. Transfer the mustard to the saucepan and simmer over very slow heat until it thickens, 10-15 minutes. Cool the mixture, place in a glass jar, and age on a cool, dark shelf for two or three weeks before using.
Variation: Spicy Coarse Grain Mustard
Using the above recipe, add 1/8 teaspoon ground cardamom; 1/4 teaspoon each of ground cinnamon and ground clove; 1/2 teaspoon ground cumin; 1 teaspoon freshly grated ginger; 2 tablespoons very finely minced candied ginger.
________________________________________
Copyright 1996, by Michele Anna Jordan, from The Good Cook's Book of Mustard. All Rights Reserved. Reprinted with permission.

I really liked this one. I'm mad at myself that I didn't note the source. Somewhere around here I have 3 or 4 books just on mustards.

Bordeaux Mustard

Categories : Appetizers & Nibbles Condiments
Gift Giving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup yellow mustard seeds
1/2 cup brown mustard seeds
1 cup red-wine vinegar
1/2 cup dry red wine (cabernet, pinot or beaujolais)
4 cloves garlic -- minced
2 tablespoons granulated sugar
2 tablespoons white-wine worcestershire sauce
2 teaspoons salt
1/2 teaspoon dried tarragon -- crumbled
1/2 teaspoon dried marjoram -- crumbled
1 teaspoon ground white pepper
1 teaspoon turmeric

In a nonreactive pot or jar, combine all the seeds, vinegar, wine and garlic; cover and soak for 48 hours, adding additional vinegar and wine (in the correct proportions) if necessary to maintain enough liquid to cover the seeds.

Scrape the soaked seeds into a food processor. Add the sugar, Worcestershire sauce, salt, tarragon, marjoram, pepper and turmeric and process until the mustard turns from liquid and seeds to a creamy mixture flecked with seeds. This takes 3-4 minutes.

Add additional vinegar and wine (in correct proportions) as necessary to create a nice creamy mustard. (Keep in mind that it will thicken slightly upon standing.) This mustard benefits from several weeks of aging. Keep refrigerated.

Yield: "3 1/4 cups"

This is an old favorite, more of a spread than a mustard. There are lots of variations of this recipe around, but we like this one best. Note because it has eggs and mayonnaise, it must be kept refrigerated.

People love this. It's terrific on rye bread rounds with elk sausage or rare roast beef. Ham sandwiches really shine with this. Good with any meat really.

This makes a big batch. I often halve it.

Sweet Hot Mustard

Categories : Appetizers & Nibbles Condiments
Dressings, Marinades, Sauces Gift Giving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces dry mustard
1 cup cider vinegar
2 eggs
3/4 cup sugar
1/4 teaspoon salt
1 1/2 cups mayonnaise

Mix vinegar and mustard. Let stand overnight. Beat eggs, salt and sugar; then add to mustard and vinegar. Cook until thick. Cool; then beat in mayonnaise.

I have never canned the following recipe so can't speak to that. It's not a safety issue as mustard (unless there're eggs or garlic or other iffy amendments) is not congenial to bacteria. However, there are varying reports about the quality of canned mustards. The new Ball Complete Book of Home Preserving does have some recipes.

Fresh Peach Mustard
1/2 cup dry mustard
2 tablespoons water
1 cup cider vinegar
1/2 cup minced onion
1/4 cup flour
1/4 teaspoon ground turmeric
2 cups pureed Washington peaches
1/2 cup sugar

Combine mustard and water; mix until smooth. Cover and let stand 10 minutes. Combine remaining ingredients in saucepan. Bring to boil and boil 3 minutes. Remove from heat and whisk 1/4 cup hot mixture into mustard paste until smooth. Repeat twice; then whisk in all remaining hot mixture. Puree in blender or food processor until smooth. Remove from heat and skim. Ladle into clean, hot 8-ounce canning jars to within 1/8-inch of tops. Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 15 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks. Cool away from drafts. After 12 hours test lids for proper seal; remove rings from sealed jars. Makes about 3 (8 oz.) jars.

Tip: Refrigerate Fresh Peach Mustard if not processed.

If I get a chance later I'll see if I can search out some others. Since I have the books, I've never entered the recipes into my database. There's a cranberry mustard that's lightly pink, very nice for the holidays, great with turkey.

I'm sure other posters will have their own contributions. If you (or others) have a preference for a particular style, give a shout. I didn't include any recipes, but there are also blends that start with a prepared mustard base of one sort or another.

Probably the hardest mustard to duplicate well is Dijon. There are lots of recipes online, but how anyone can call it "Dijon" and not even include white wine is beyond me. (Not to mention we're in the wrong hemisphere.)

Carol

Oktoberfest Beer Mustard
Makes about 5 (4 oz) jars
You will need:
 1-1/2 cups beer
 1 cup brown mustard seeds
 1 cup water
 1/2 cup malt vinegar
 1/2 cup lightly packed brown sugar
 1/4 cup dry mustard
 1 Tbsp onion powder
 5 (4 oz) glass preserving jars with lids and bands
Directions:
1.) COMBINE beer and brown mustard seeds in a medium saucepan. Bring to a boil. Remove from heat, cover and let stand at room temperature until seeds have absorbed most of the moisture, about 2 hours.
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) PLACE mustard seeds and remaining liquid in a food processor or blender. Process until chopped and slightly grainy.
4.) TRANSFER mixture to a large saucepan. Whisk in water, vinegar, brown sugar, dry mustard and onion powder. Bring to a boil. Reduce heat and simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
I know these are not mustard, but still may be of interest to some of you.

Zesty Peach Barbecue Sauce
Makes about 8 (8 oz) half pints
You will need:
 6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
 1 cup finely chopped seeded red bell pepper (about 1 large)
 1 cup finely chopped onion (about 1 large)
 3 Tbsp finely chopped garlic (about 14 cloves)
 1-1/4 cups honey
 3/4 cup cider vinegar
 1 Tbsp Worcestershire sauce
 2 tsp hot pepper flakes
 2 tsp dry mustard
 2 tsp salt
 8 (8 oz) half pint glass preserving jars with lids and bands
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Thai Hot and Sweet Dipping Sauce
Makes about 9 (8 oz) half pints
You will need:
 1/2 cup finely chopped garlic (about 36 cloves)
 1 Tbsp salt
 6 cups cider vinegar
 6 cups sugar
 1/2 cup hot pepper flakes
Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic and salt in a small mixing bowl. Set aside.
3.) HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.
4.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip
If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.

Diane's Home Cookin Chapter: Cheesecakes

Limoncello Cheesecake Squares Recipe Courtesy Giada De Laurentiis
=================================================================
Nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons (3/4 stick) unsalted butter, melted
3 tablespoons grated lemon zest
1 (12-ounce) container fresh whole milk ricotta, drained, at room temperature
2 (8-ounce) package cream cheese, at room temperature
1-1/4 cups sugar
1/2 cup limoncello liqueur*, store bought or homemade, recipe follows
2 teaspoons vanilla extract
4 large eggs, at room temperature
. Preheat the oven to 350 degrees F. Spray the bottom of a 9 by 9 by
2-inch baking pan with nonstick cooking spray. Finely grind the
biscotti in a food processor. Add the melted butter and 1 tablespoon of
lemon zest, and process until the crumbs are moistened. Press the crumb
mixture over the bottom (not the sides) of the prepared pan. Bake until
the crust is golden, about 15 minutes. Cool the crust completely on a
cooling rack.

Blend the ricotta in a clean food processor until smooth. Add the cream
cheese and sugar and blend well, stopping the machine occasionally and
scraping down the sides of the work bowl. Blend in the limoncello,
vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at
a time, and pulse just until blended. Scrape down the sides of the bowl
as needed.

Pour the cheese mixture over the crust in the pan. Place the baking pan
in a large roasting pan. Pour enough hot water into the roasting pan to
come halfway up the sides of the baking pan. Bake until the cheesecake
is golden and the center of the cake moves slightly when the pan is
gently shaken, about 1 hour (the cake will become firm when it is
cold).

Transfer the cake to a rack; cool 1 hour. Refrigerate until the
cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake
into squares and serve.

Exported from Home Cookin 5.5 (www.mountain-software.com)

It's convenient to use Word Pad when constructing a line of code so that you can copy and paste the whole line into a forum message box once you have it put together.

Step 1:

Open Word Pad and type in the following:

Note there are only 2 spaces in this line.....one is between the "a" and the "href" and the other is between "img" and "src".

Minimize Word Pad while you go online to your photo hosting site.

Upload your photo to your photo hosting site and open it to full size on your screen.
Highlight, right click and copy the locator address (URL)as usual from either the top of the screen in the address line, or from a convenient box which your photo host may provide for you under each photo.
Copy a line which begins with "http" and ends with "jpg" as in the example here:

Step 2:

Go back to Word Pad and paste that line into the first part of the line of code you wrote in step 1, inserting it between the two quotes.
The first part of your code line should now look something like this:

Step 3:

Back on your photo site, find the small thumbnail version of the photo you just uploaded.

Put your cursor over that small thumbnail and right click. A dropdown menu appears.

Step 4:

Right click on "Properties" which is the last option of that menu:

On the Properties menu, under "Image Properties" you see the heading "Location",
followed by a long address ending in "jpg". This is the URL (locator address) of your
THUMBNAIL photo, that is, the smaller version of the large photo you just uploaded.
You will use this address in the second half of the code you typed in Step 1 :

Step 5:

Highlight and copy this line:

...and paste it into the second half of the line of code you typed in Step 1, putting it between the two quotes:

Your finished line of code should now look similar to this:

Remember that there are still only TWO SPACES in the whole line, as mentioned in Step 1.

You now have a line of HTML which will produce a small thumbnail photo which, when clicked, will open up into
a large version of the same photo. So you're ready to copy and paste the whole line into a forum message box.

Be sure and use the "Preview" function below the message box to check that everything is working.
If you have problems, check to see if you have put extra spaces in the line, or if you have left off a quote or put a bracket
facing the wrong way.

Okay now I'll try it out....

Yipee it worked!

SharonCb

No, you didn't get a bad batch...that stuff is just nasty. Period. I refer to Wilton's fondant as "plasticakes" because it tastes like plastic. Blech!

On the other hand, you can use that stuff for fondant flowers and "dummy" cakes for practice. That's what I do.

I make my own fondant; it's a marshmallow fondant that's very yummy and cheap! Here's the recipe:

Marshmallow Fondant

16 oz white marshmallows
2 Tb water
2 tsp of any flavored extract
1/2 T of Crisco
2 lb icing sugar, sifted (approx. 8 cups confectioners' or powdered sugar) – I only seem to need about 1 Ύ lbs.

1. Melt marshmallows, water, extract, and Crisco in a greased bowl in microwave, do not overcook, Heat until melted.

2. Add 1/2 of the sugar and mix with a greased spoon.

3. Add remaining sugar and continue mixing add more powedered sugar as needeed until mixture comes together and is pliable without being sticky. Put the mixture onto a greased and cornstarch dusted board and knead (with greased hands). Dust the board with cornstarch to keep it from sticking and continue kneading till it comes together good and is smooth.

TIPS
Grease your hands, spoon and bowl. Also, it is best to let this stuff rest overnight, do not refrigerate.

It will be pretty stiff when you try to knead it again, but it can be microwaved for five to ten seconds (start off with 5) and it will soften right up and be perfect for rolling out and playing with. But watch cause it could he hot inside, again grease your hands. Discard any crusty residues.

TO USE:
Fondant will be hard,after setting, heat it in the micro any where from 5 sec to 1 min, depending on micro, test it at 5 sec, and when you take it out let it set a bit, and watch when you start kneading it, the inside could be very HOT. *Dust work table with cornstarch, and knead for a couple of minutes.

Then roll as thin as you want with rolling pin dusted in cornstarch, you may also have to grease it. To avoid it from sticking to your work surface, turn rolled dough frequently, and continue dusting with cornstarch until you have reached desired thickness.

To color: Heat fondant in micro to soften, then knead in food color paste until color is smooth and completely uniform. This fondant does not set fast at all, so you have working time.

Additions: Add 2oz melted vanilla candy melts to the melted marshmallows, if desired.

Theresa's French Icing
3 teaspoon Flour
1/2 cup Milk
1/2 cup Sugar
1/4 lb. Crisco or Butter + 2 T
Vanilla, to taste

Cook flour and milk together, until thick (stirring constantly to avoid lumping).
Set aside to cool.

Whip, together sugar and crisco or butter with vanilla. Add the cooked, cooled flour & milk. Beat until fluffy.

(I've used it several times. Reminds me of whipped cream.)

Sol's Tomato Tart

Crust This makes two 9-inch tart shells.

2 1/2 cups AP flour
3 tablespoons semolina flour
1 teaspoon salt
12 tablespoons [1½ sticks] cold, unsalted butter
3 tablespoons cold solid shortening
Ice water

Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool.

Filling
12-15 plum tomatoes, cored and cut into 1/4"-thick rounds
2 tablespoons Dijon mustard *
1 cup coarsely grated Gruyere cheese
1 teaspoon Herbes de Provence
2 large eggs
1/4 cup light cream
1 teaspoon salt
A few turns of freshly ground black pepper

Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set.

Lemon Bars
Copyright, 1999 The Barefoot Contessa Cookbook

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Golden Lemon Cake Roll (Marilyn's)

CAKE:
3/4 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons salt
9 egg yolks
1/2 cup sugar
1/2 cup water
2 teaspoons fresh grated lemon zest
Powdered sugar
FILLING:
1/2 cup sugar
pinch of salt
3 tablespoons fresh squeezed lemon juice
3 egg yolks
1 teaspoons fresh grated lemon zest
1/2 cup whipping cream

Heat oven to 375°. Grease bottom only of 15X10-inch jelly-roll pan. Line with parchment paper and grease again. Lightly spoon flour into measuring cup, level off. In medium bowl, combine flour, first 1/2 cup sugar, baking powder and salt. In a large bowl, beat egg yolks at high speed until a light lemon color. Add second 1/2 cup sugar and continue beating until thickened. Add cold water and 2 teaspoons lemon zest, mix well. Gently fold flour mixture into egg mixture, blend well. Spread batter in prepared pan. Bake 15 to 18 minutes until light golden. Remove from oven and immediately turn out of pan onto a towel sprinkled with powdered sugar. Quickly remove paper. Starting at short side, roll up in towel; cool completely.

In a small heavy saucepan, combine sugar, salt, lemon juice and egg yolks. Cook over low heat until thickened; stirring constantly. Remove from heat and stir in lemon peel; cool. Whip cream to soft peaks and fold into cooled filling. Unroll cake, spread with filling and roll again without towel. Refrigerate 1 to 2 hours. (Inspired from recipe in "Pillsbury Bake-Off Classics III.) This cake is easy and so good!
*One lemon yields 1 tablespoon (3 teaspoons) lemon zest and 1/4 cup (4 tablespoons) juice.

What a wonderful dilemma, isn't it? Too many eggs.....

Annie

Here is the Nebraska master mix recipe

Nebraska Master Mix

4 cups unsifted, all purpose white flour (spoon lightly into cup and level off)
1 cup butter flavor or solid white shortening
1/3 cup double-acting baking powder
1 cup nonfat dry milk powder
4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons salt

1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar and salt. This removes lumps and helps mix ingredients.
2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like coarse oatmeal.
3. Stir in the dry milk.
4. Stir in the 4 cups of whole wheat flour; mix well.
5. Store in covered container at room temperature.
Yield: 11 cups. Keeps about 2 months. For longer storage refrigerate or freeze.

Notes:
To measure MIX: stir lightly and pile into cup (do not shake) and level off. You may use less whole wheat flour and more white flour if you wish. Just be sure the total flour used is 8 cups.

Here is a link that might be useful: Nebraska master mix

Maple-Cream Apple Tart
1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/3 cup butter

Apple filling
3 Macintosh or green apples, peeled cored, and sliced
3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

Cream filling
2 egg yolks
1 cup heavy cream
1/3 cup maple syrup (no substitutes)

In a large bowl stir together the flour, 3 tablespoons of sugar, and salt. Cut in the butter until the mixture is the consistency of cornmeal. Press the crumbs firmly into the bottom and 1 inch up the sides of a 9 inch springform pan.

Arrange the apple slices on the crust in rows. In a small bowl combine 3/4 cup of sugar, cinnamon and nutmeg, and sprinkle over the apples. Bake in 400 degree oven for 15 minutes.

In a small bowl beat the egg yolks and stir in the cream and maple syrup. Pour evenly over the apples and continue baking for an additional 30 minutes.

Serves 8-10
********************************************************************************************************************

Maple Cream Fudge (Ann T)
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

Baked Pecan French Toast

1 loaf Challah (or French) bread
8 large eggs
2 cups half & half
2 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 stick cold butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
Maple syrup, optional

Slice bread into 3/4-inch slices and arrange in a generously buttered 9X13-inch baking dish in two overlapping rows. In a large bowl, beat eggs using a fork and add half & half, sugar, vanilla, cinnamon and salt; blend well. Dip each piece of bread into egg mixture for about 20 seconds and place back in the baking dish. After all slices have been soaked and replaced in dish, pour remaining egg mixture over all. Cover with foil and refrigerate overnight.

Prepare the topping by placing the butter, brown sugar, pecans, corn syrup and 1/2 teaspoon cinnamon in a food processor and pulse just until mixture crumbles. (Or combine in a bowl using your hands.) Cover and refrigerate overnight.

The next day, preheat oven to 350°. Sprinkle the topping over the bread and bake for 40 minutes, until puffed and lightly golden. If desired serve with maple syrup.

OVERNIGHT BREAKFAST CASSEROLE

My Mom used to make this and it is very good. You can make it the night before and bake it right before your guests are arriving.

2 lbs. package frozen Hash Brown potatoes, thawed
1/4-1/2 cup chopped onions
1 lb. cooked, crumbled sausage (breakfast or Italian style - I use Italian) or cooked bacon or ham
2 cups shredded Cheddar cheese
8 -10 eggs
3 cups milk
S & P to taste

Spray 9 X 13 dish with cooking spray. Mix potatoes and onions, salt and pepper together and place in pan. Then spread sausage on top, then cheese. Beat eggs and milk (S & P) together and pour over other ingredients in pan, cover and set in refrigerator overnight.

Bake, uncovered, for 1 hour at 350*.

Piggy Pudding

14 to 16 link pork sausages
2 large or 4 small apples (Yellow Delicious or Granny Smith); peel, core and slice
1 (8 1/2 oz.) package yellow cornbread mix
Ingredients to prepare cornbread mix
Sage to garnish and maple syrup for serving

Preheat oven to 400°. Cut sausage links into bite-size pieces and pierce with a fork to let the fat out as they cook. Brown sausage links in a skillet until no longer pink; drain well on paper towels and lay in a single layer in the bottom of an 8-inch baking dish. Arrange apples on top of sausages. Prepare cornbread according to directions on the box and pour over all. Sprinkle with finely minced sage for garnish. Bake 20 to 25 minutes until cornbread is golden and cooked through. Serve warm with maple syrup.

*Recipe from Paula Deen. Her recipe called for an oven temperature of 450° and bake 30 minutes in an ungreased pan (cornbread was getting too brown on top and still soggy in the middle). She also left the sausages whole and used tart apples such as Granny Smith. Garnished with sage after baking.

Michelle

Orange Marmalade

4 oranges (2 cups)
3 lemons ( 1 1/2 cups)
Sugar

Add 6 cups of water to the sliced fruit and let stand 6-8 hours. Next day cook mixture until tender (about 30 minutes). Let stand 6-8 hours. On the third day add 2 cups sugar for each pint of fruit and liquid. Cook to jelly stage 9about 10 minutes). Pour into sterilized jars to within 1/2" of top. Put on cap, screw band firmly tight. Process in Boiling Water Bath 10 minutes. Yield: 3 eight-oz. jars.

Carol

French Pear Tart

crust : cut together in FP til very fine--

1 1/2 c AP flour
1/4 tsp. salt
3 T sugar
6 T unsalted butter

pat into 10" pie pan

streusal : combine--

3/4 c sugar
1 tsp cinnamon
1/4 tsp nutmeg

peel/core/slice into 12 slices 3 Bosc or other firm pear

place on crust in concentric circles and sprinkle with the streusal. Bake at 400 degrees for 10 min. Pour over the top 1c 1/2 and 1/2 beaten with 2 egg yolks. Put back in the oven for another 30 min. til center custard is set.

Tangy Lemon-Egg Soup with Tiny Meatballs
TOTAL TIME: 1 HR
SERVES: 4

With its blend of chicken stock and vitamin-C-rich lemon, this restorative soup (inspired by the classic Greek lemon-egg soup avgolemono) is a good way to fight colds or the flu.

ingredients
1/2 cup medium-grain white rice
3 cups water
Kosher salt
4 cups chicken stock
2 large egg yolks
1/2 cup fresh lemon juice
Freshly ground pepper
3/4 pound lean ground lamb or turkey
1/3 cup sweet onion, minced
2 teaspoons finely chopped mint
3 tablespoons finely chopped dill, plus dill sprigs for garnish
1 1/4 teaspoons finely grated lemon zest
All-purpose flour, for dusting

directions
In a large saucepan, cover the rice with the water, season with salt and bring to a boil. Simmer over moderate heat until the rice is tender and the water is nearly absorbed, about 15 minutes. Transfer 1/2 cup of the rice to a blender and spread the remaining rice on a plate.
Add the chicken stock to the saucepan and bring to a simmer. Add 1 cup of the hot stock to the blender, cover and puree until the rice is smooth. With the machine on, add the egg yolks and lemon juice and blend until smooth. Season with salt and pepper. Stir the mixture into the stock and keep warm over low heat.
In a medium bowl, mix the lamb with the onion, mint, 2 tablespoons of the dill, 1/4 teaspoon of the lemon zest, 2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Form the mixture into 1-inch balls.
Lightly dust the meatballs with flour, tapping off any excess, and drop them into the warm soup. Increase the heat to moderate and simmer until the meatballs are cooked through, 8 to 10 minutes. Stir in the reserved rice and the remaining 1 tablespoon of dill and 1 teaspoon of lemon zest and season with salt and pepper. Ladle the soup into bowls, garnish with dill sprigs and serve.
MAKE AHEAD The soup and meatballs can be prepared through Step 3 and refrigerated separately for up to 8 hours. Return the meatballs to room temperature before proceeding.

NOTES One Serving 325 cal, 13 gm fat, 2.5 gm saturated fat, 25 gm carb, 1 gm fiber.

Recipe by Grace Parisi
From Navel Gazing : Citrus Fruits
This recipe originally appeared in January, 2005.

Lentil, Sausage, and Macaroni Soup (Rick Rodgers, The Carefree Cook)

Makes 10 – 12 servings

The first time I made this soup I was alarmed at how much the recipe made. I shouldn’t have worried about how it was going to get eaten – it was so warming and filling that I kept sneaking back into the kitchen for another serving, and I was glad to have leftovers for freezing. Brown supermarket lentils work best here – no need to use fancy imported green lentils.

2 tablespoons extra-virgin olive oil
1 pound pork or turkey sweet Italian sausage, casing removed
1 large onion, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
2 celery ribs with leaves, cut into 1/2-inch dice
2 garlic cloves, minced
1 pound lentils, rinsed and checked for stones
3 1/2 cups canned reduced-sodium chicken broth
2 tablespoons tomato paste
2 teaspoons Italian Herb Seasoning (see below), or use 1 teaspoon each dried basil and oregano
3/4 cup ditalini or other small "soup" pasta
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for serving

Heat the oil in a soup kettle over medium-high heat. Add the sausage and cook, stirring occasionally to break it up into bite-sized pieces, until it loses its raw look, about 10 minutes.

Add the onion, carrots, celery, and garlic. Cook, stirring often until the onion softens, about 5 minutes. Add the lentils, chicken broth, tomato paste, and enough cold water to cover the lentils by 1 inch (about 2 quarts). Bring to a boil over high heat, skimming off the foam that rises to the surface. Add the herbs, reduce the heat to medium-low, cover partially, and simmer until the lentils are barely tender, about 45 minutes.

Ad the ditalini and cook until tender, about 15 minutes. Season with salt and pepper. (The soup can be cooled, covered, and refrigerated for up to 2 days, or frozen for up to 3 months.)

Serve hot, in soup bowls, with the cheese passed on the side.

Italian Herb Seasoning:

Makes about 1/3 cup

2 tablespoons dried basil
2 tablespoons dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried marjoram, optional

Mix all of the ingredients together. Store in an airtight container in a cool, dark place for up to 3 months.

Cucina!Cucina Restaurant Lentil Soup

Tip: For best results, allow the lentils to soak covered with water in a refrigerator
overnight. Then drain and rinse again.
1 1/2 cups lentils rinsed thoroughly
4 links (1 lb.) Italian sausage (mild is used in the restaurant) *
1 TBSP butter
1 TBSP Olive Oil (Extra Virgin)
1/2 cup diced white onion
1/2 cup diced carrot
1/4 cup diced leek, white part only
1/4 cup diced celery
1 TBSP salt
1/2 TSP. ground white pepper (or black)
1 QT. Chicken Stock (I use Swanson's low sodium)
2 TBSP Dijon Mustard
1 TBSP Red Wine Vinegar (Regina)
1 cup heavy cream
1 cup fresh spinach coarsely chopped, divided use
Grated Parmesan Cheese to Taste
In a heavy bottom 2 QT saucepot, add the butter and olive oil. Heat to melt the
butter, then add the sausage links and brown evenly on all sides. (While the
sausage is cooking, reduce the heat so the butter does not burn) Cook the
sausage for about 5 minutes, or until the center is done. Then remove from the
pan and allow to cool. (they will be sliced and added back later)
After removing the sausage, add the onions, carrots, celery, leeks and seasonings
to the pot. Cook over medium-high heat until the vegetables are tender (about 2
minutes). I found that it took more like 5 minutes. Then add the lentils and chicken
stock, stir briefly and bring to a boil. Stir occasionally to prevent the lentils from
sticking to the bottom of the pan. When the soup starts to boil, reduce the heat to
low, and simmer until the lentils are tender, about 45 minutes. While the soup is
simmering, slice the sausage.
When the lentils are tender add the cream, sausage, mustard, vinegar and 3/4 cup
of the spinach. Stir to mix all the ingredients well. Return the soup to a boil, then
reduce heat and simmer for an additional 5 minutes.
Serve in warm bowls garnished with fresh spinach and parmesan cheese. Debbie814 01/28/07

I love a "crusty' Crust. Don't just spray the sides of the oven - spray the loaves as well. As soon as I put my bread in the oven I spray the loaves and I toss a few ice cubes on to the oven floor on both sides of the stone. Three minutes later I spray the loaves and the oven again.

If you haven't tried Julia Child's French Bread recipe you should. I actually like it better. It is good as is, but it is even better made with a biga. And a sourdough biga is even better. I have some rising now that started with a sourdough biga and it is in the fridge for a slow overnight rise. I'll bake it sometime tomorrow.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

French Baguette

===============
Julia Child

1 package dry active yeast (2 1/2 teaspoons)
3 1/2 cups unbleached flour (bread flour) (NOTE: I use 4 cups)
2 1/4 tsp salt
1 1/3 cups cold water plus 1/3 or so additional water

Place the flour, yeast and salt in the bowl of the food process. Pulse to mix. Add 1 1/3 cups of water and process until the dough comes together. If the dough doesn't form a ball, add a little of the extra water. Process for about 60 seconds, turn off machine and let dough rest for 5 minutes.

Turn on the machine again and rotate the dough about 30 times under the cover, and then remove it to a lightly floured work surface. it should be fairly smooth and quite firm.

Let the dough rest for 2 minutes and then knead roughly and vigourously. The final dough should not stick to your hands as you knead (although it will stick if you pinch and hold a piece); it should be smooth and elastic and, when you hold it up between your hands and stretch it down, it should hold together smoothly.

Preliminary rise - 40 to 60 minutes at around 75°F. Place the dough into a clean dry bowl, (do not grease the bowl), cover with plastic wrap, and set in a warm place free from drafts. (note the French do not grease the bowl because they believe the dough needs a seat to push up from). This first rise is sufficient when the dough has definitely started to rise and is about 1 1/2 times its original volume.

Deflating:

Turn the dough onto your lightly floured work surface roughly and firmly pat and push it out into a 14 inch rectangle. Fold one of the long sides over toward the middle, and the other long side over to cover it, making a 3 layer cushion. Repeat the operation. This important step redistributes the yeast throughout the dough, for a strong second rise. Return the dough smooth side up the bowl; cover with plastic wrap and again set to rise.

Final rise in the bowl - about 1 to 1 1/2 hours or longer. The bread should be 2 1/2 to 3 times its original bulk. It is the amount of rise that is important here, not the timing.

To Shape,

Cut the dough in half. Set one piece aside and cover with a towel.

On a lightly floured work surface pat the dough into a 14 inch rectangle, squaring it up as evenly as you can.

Fold the rectangle of dough in half lengthwise and using the heel of your hand, firmly press the edges together whether they meet. Seat well. Pound the dough flat. Now repeat - patting the dough out again and folding it over and sealing the edges. Pinch the edges well and Rotate the dough so that the sealed edge in on the bottom.

Repeat with second piece of dough.

Cover with plastic wrap or loosely with a towel and let rise to more than double again at about 75°f.

Place stone in oven and Preheat oven to 450°F. Slash three long cuts into the loaves and place on the hot stone. Immediately toss a number of ice cubes on to the bottom on the oven to create steam. Bake until bread is golden and has an interior temp of 200°F. Takes about 30 minutes.

Making Dough in a Mixer or by Hand

When you are making dough in an electric mixer with a dough hook, proceed in the same general way with the rests indicated, and finish by hand. or mix the dough by hand in a bowl, turn out on a work surface, and start the kneading by lifing it up with a sraper and slapping it down roughly for several minutes until it has body. Let it rest several minutes and then proceed to knead.

Here’s a great lamb recipe that’s really easy. The only specialized equipment is a Dutch oven or a casserole with a snug fitting lid.

If you like lamb, it's great; even people who don't care for lamb often will eat this.
I love lamb nice and pink, medium rare-ish, but that ain't the way a lot of the world approaches lamb. Many cultures want it well done and juicy; before you throw up your hands and say 'no way', consider this recipe.

There is a French bistro dish called "Gigot de sept heures"--yes, that's "Seven hour leg of lamb". I first ran across this in Anthony Bourdain's "Les Halles Cookbook". The first time I fixed it there were two teenagers in my house who claimed they didn't like lamb. Suffice it to say there were no leftovers. Bourdain makes the comment that when it's done, you should be able to cut it with a spoon.
Like all common recipes, there are variations: but it's basically a braise in a heavy casserole dish. I used a deep cast iron Dutch oven with a tight fitting lid, and it worked great. Season the lamb with slivers of garlic, sear it, add liquid and vegetables, cover the pot, put it in a slow oven and DON'T PEEK for seven hours. Omigod, is it good--and easy!!
This is a perfect dish for a day when you have a lot of laundry or housework to do. You gotta be in the house anyway, so may as well have a no-stress supper cooking while you're doing other work. You put it in the oven after brunch, then do whatever you need to do, and after seven hours you have some juicy and scrumptious lamb. A half hour before serving, cook up some noodles or something to catch the juices.
Here's Bourdain's version. The only liberties I take with it is to brown the meat prior to putting in the other goodies, and since I have a very tight fitting casserole I don't bother with the flour seal. You can also use a little more wine if you want. The garlic cooks down so it’s not overpowering; do use at least the amount it calls for.

GIGOT DE SEPT HEURES
1 leg of lamb, about 6#
4 garlic cloves, sliced, plus 20 whole garlic cloves
1/4 cup olive oil
salt & pepper
2 small onions, thinly sliced
4 carrots, peeled
1 bouquet garni
1 cup dry white wine
1 cup flour, 1 cup water
Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sides—but that’s not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone.
Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste.
That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!

Cream Biscuits

2 cups all purpose flour + extra for the counter for dusting
2 tsp sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cups heavy salt

1. Adjust oven rack to the upper middle position and preheat to 450 degrees. Line a baking sheet with parchment paper. whisk flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms (about 30 seconds). Turn dough out onto a lightly floured counter and knead until smooth (about 30 seconds)

2. pat the dough into a 3/3 inch thick circle. Cut the biscuits with a 2 1/2 inch biscuit cutter or 8 wedges using a knife. Place on the baking sheet and bake until golden brown, about 15 minutes.

Notes: I used my new dough whisk to mix it. I used a smaller biscuit cutter for some of them and it was fine.

-Robin

I put together a Pictorial on Bagels and posted it on the Cooking forum.

And this is the recipe that I use. I made them again this week but made a sourdough version.

The recipe will make about 48 mini bagels. I usually make full size bagels, 16 to 18.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

Bagels
======
Source: Hors d'oeuvres Cook Book.

I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one.

2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1 tablespoon salt
about 5 3/4 cups all-purpose flour, unsifted
3 quarts water with 1 tablespoon of sugar
Cornmeal
1 egg yolk beaten with 1 tablespoon water
about 2 tablespoons poppy or sesame seeds.

.
Stir together water and yeast in large bowl of electric mixer; let
stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually
mix in 4 cups of the flour and beat at medium speed for 5 minutes. With
a spoon, stir in about 1 1/4 cups more flour to make a stiff dough.

turn out on a floured board and knead until smooth, elastic, and no
longer sticky, (about 15 minutes); add more flour as needed to prevent
sticking - dough should be firmer than for most other yeast breads.
Place in a greased bowl, cover, and let rise in a warm place until
almost doubled ( about 40 minutes to 1 hour).

Punch dough down and divide into thirds. Set 2/3 of dough aside on a
floured board; cover with clear plastic. form remaining 1/3 dough in a
log and cut into 16 equal pieces.

to shape, knead each piece into small ball and poke thumbs through
centre. With one thumb in hole (hole should be at least 1/2 inch) work
fingers around perimeter, shaping ball into a small donutlike shape
about 1 1/2 inches in diameter. Place bagels on a floured board or tray
and let stand 20 minutes.

Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat
to keep it boiling gently. Lightly grease a baking sheet and sprinkle
with cornmeal. Lift bagels carefully and drop into water (about 6 at a
dtime) boil gently for 1 minute turning only once (30 seconds each
side). Lift out with slotted spoon and drain very briefly on paper
towels, and place on baking sheet. Brush with 1/3 of the egg yolk
glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or
until richly browned. cool on racks.

Repeat with remaining 2/3 dough (you may need to punch it down before
shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Note:

Here is what I did to make Onion Cheese Bagels:

I sauted some onions in butter just until tender. Not brown.

After the dough had risen, I divided it into three parts. I took one of
the parts, flatten it out and topped with some of the onions and some
grated three year old white cheddar. Then I formed a log and divided it
into 6 parts. Then I just proceeded to make 6 bagels and let them rise
for about 20 minutes. After they were boiled I brushed them with the
oil that the onions were cooked in and then topped them with some of
the onions. The onions got a little more brown then I would have liked
so next time I would wait until half way through baking before adding
the onions. I sprinkled some grated cheddar on top about 5 minutes
before they were finished baking.

I'll post some pics later.

Whole Wheat and Oat Bran Bread

1 1/2 cups milk
1 teaspoon kosher salt
2 tablespoons honey
2 tablespoons molasses
2 tablespoons vegetable oil
1 tablespoon gluten
3 1/2 cups whole-wheat flour
1/4 cup oat bran
2 teaspoons yeast

Measure ingredients in order listed into bread machine pan. Use Dough setting. After cycle is complete remove dough and form into desired shape. Let rise for 25-35 minutes. Bake at 375 for 45 minutes.

Swedish Tea Ring (Orange Rolls, Cinnamon Rolls or Dinner Rolls)

Refrigerator Rolls

1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:
2/3 Cup shortening
2 Teaspoon salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk
1/2 cup water potatoes cooked in
4 to 5 cups all purpose flour

Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups, mixing well adding enough more flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

About two hours before baking pinch off amount to use shape into rolls. Let rise until light. (Aunt makes her.s in pie pans.)

Bake in 425 degree oven for 15 minutes.

Glaze warm right out of the oven with a very thin powdered sugar glaze or cream cheese glaze.

Orange Rolls
3/4 Cup sugar
Zest of 2 oranges
Butter, melted

Mix together sugar and orange juice. Use melted butter and orange mixture, roll and cut like cinnamon rolls. (Aunt bakes these in 9 x 9 pans.) (She also must make these much smaller because she says she often takes the ends of the rolls and bakes those in muffin pans.)

Bake at 375 degrees about 20 to 25 minutes.

Glaze:
1 Cup powdered sugar
1/4 Cup orange juice

Mix well and pour over warm rolls.

These freeze well.

Chocolate Cinnamon Rolls (Swedish Tea Ring, Orange Rolls, or Dinner Rolls)

Refrigerator Rolls – Makes 12 large rolls

1 Package active dry yeast
1/2 Cup lukewarm water (add pinch of sugar) Set aside.

In large bowl:

2/3 Cup shortening
2 Teaspoon salt
1/2 Cup sugar
2 Eggs
1 Cup mashed potato
1/2 Cup milk (Aunt uses evaporated milk)
1/2 cup water potatoes cooked in
4 to 5 cups all purpose flour
Mix first three ingredients; shortening, salt & sugar. Add eggs one at a time and beat in. Add mashed potatoes, yeast, milk, potato water and mix.

Add flour; three to four cups, mixing well adding enough more flour until dough can be handled and turned onto floured board. Knead well using as little flour as possible. Place in large oiled bowl, cover and let rise double. Knead lightly and cover, place in fridge until ready to use or overnight.

For cinnamon rolls:
If refrigerated, let bowl sit at room temperature for 30 – 40 minutes. Then roll out dough on lightly floured counter to roughly 12 x 18 inches. Brush on melted butter, then sprinkle brown sugar and cinnamon mixture and chopped cinnamon chips. Leave about 1/2" border.

Roll dough and cut into 1 1/2" pieces and place in buttered baking pan. Let rise about 30 minutes.

Bake in 425 degree oven for 15 minutes.

Drizzle with icing and sprinkle chopped cinnamon chips.

Filling:

3/4 Cup brown sugar
1 1/2 Teaspoon cinnamon
4 Tablespoons butter, melted
3/4 - 1 Cup cinnamon chips (chopped) - more to sprinkle over top

Chocolate Cream Cheese Icing

4 Tablespoons butter, softened
8 Ounces cream cheese, softened
3 Ounces* Ghirardelli 62% bittersweet unsweetened chocolate morsels, melted (or chocolate; your choice)
Dash of salt
3 Cups confectioners sugar
1/3 Whole Milk (approx – use enough to get desired consistency)
1 Teaspoon vanilla extract

Cream together the butter and cream cheese. Add melted chocolate, salt, confectioners sugar, milk, and vanilla. Beat until smooth and spreadable.

*Adjust chocolate amount if you are making part of the icing vanilla only.

Good-For-You Baking Mix

2 c. unbleached all-purpose flour (I've also used white spelt flour instead of all-purpose flour)
3 c. white whole wheat flour (I mill my own.)
3/4 c. Morning Moo's whey-based milk substitute (see link below) OR buttermilk powder OR non-fat dry milk powder
1/2 c. quick-cooking rolled oats (you can whirr them in a blender to make a fine flour, but whole works fine)
1/2 c. cornmeal (I mill my own.)
1 t. salt
1 c. softened butter OR LouAna Coconut Oil (found at Wal-Mart close to the Crisco)

In a large container, thoroughly combine all the dry ingredients. Add the softened butter or coconut oil using a pastry blender to cut in the fat until evenly dispersed. Store in a tightly covered container, in the freezer. Best if used in 3 months.

Here is a link that might be useful: Morning Moo's Dry Milk Alternative

Minestrone (modified from a WW recipe)

4 cups low sodium chicken broth
3 cups water
2 cups shredded green cabbage
1 good size onion , chopped (I used Spanish)
1 carrot sliced diagonally
2 celery stalks sliced diagonally
4 cups good quality stewed tomatoes ( I used a quart of my home canned)
2 tsp Italian seasoning
1 tsp kosher salt ( I found it needed a bit more)
1/4 tsp ground pepper (ditto)
1 cup green beans cut in 1 inch pieces
1 medium zucchini sliced in half lengthways and then sliced
1-2 cups cooked thin spaghetti that was broken in thirds
14 oz can of red kidney beans drained and rinsed

In large pot combine broth, water, cabbage,onions, carrots,celery,tomatoes, Italian seasoning, salt and pepper. Bring to the boil and then simmer, covered, for 20 minutes.

Stir in the green beans and zucchini, cook , covered, another 15 minutes. Stir in cooked spaghetti and beans. Heat to serving temerature. Serve.

This was soooooooo good , or maybe I'm just hungry!!! LOL

Duane, great progress on your weight loss and maintaining your diet! You sound very motivated. I'm posting a few of our favourite recipes that I hope you'll like.

Candied Tomatoes
These are slow roasted plum tomatoes, which when done, are packed with flavour and oh so versatile. I only have approximate measures.

olive oil
salt and pepper
About 12 plum tomatoes cut in half lengthwise

Fit the tomatoes cut side up in a 9 x 13 baking dish. Drizzle olive oil over, sprinkle with salt and pepper, and bake at 325F for about 2 hours.

Broccoli Salad (Anne Lindsay Lighthearted Cooking)

3 c. broccoli, chopped
1/2 c. chopped red onion
1/2 c. raisins
1/2 c. feta, crumbled

1/2 c. yogurt
1/4 c. mayonnaise (it's just a wee bit Duane)
2 tsp sugar
1 tsp lemon juice
salt and pepper

1/4 c. sunflower seeds

Combine broccoli, onion, raisins, and feta. In a small bowl combine yogurt, mayo, sugar, lemon juice, salt and pepper. Add dressing to the broccoli mixture. Just before serving, mix in sunflower seeds.

Black Bean Salad
2 c. cooked black beans (or 19 oz can, drained and rinsed)
1/2 red onion, small dice
1/2 -3/4 c. corn kernels
1 jalapeno, chopped
1 red pepper, chopped
1/4 c. cilantro

3 T. olive oil
1 T sugar
2-3 cloves garlic
juice of 1 lime
salt and pepper to taste

Combine veggies. Combine dressing ingredients. Then toss dressing with veggies.

Hope you enjoy! Continued success with your diet.

Catherine

BRAISED SWEET AND SOUR RED CABBAGE
SharonCB, Cooking Forum
Serves 4 - 6
1 TBS olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded)
1 full cup (9 fl oz) apple juice (250 ml)
3 TBS balsamic vinegar
1 TBS sugar substitute
1 teasp sea salt
1/2 teasp freshly ground black pepper
1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well.
Add the apple juice, vinegar, sugar substitute and seasoning and stir.
2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve.

Leftovers can be chilled for one day and reheated over a moderate heat.
Source: Adapted from Rick Gallop's GI Diet
Green-Light Cookbook

This is also sweet enough that it takes the edge off any "sweet cravings" I have, and makes a great snack cold!

Annie