French Peasant Bread

INGREDIENTS

• 1 Package dry yeast (2 1/4 tsp)
• 2 C. Warm water
• 1 TB. Sugar
• 2 tsp. salt
• 4 C. Flour
• corn meal
• melted butter to brush over top

Combine yeast, water, sugar and salt and let it disolve. Add flour and stir until blended.(you don't have to kneed it). Cover and let rise hour or until doubled. (it is a pretty sticky dough). Flour hands remove dough and separate into two round loaves and place on a cookie sheet sprinkled with corn meal. Let rise one more hour or until doubled. Brush top with melted butter. Bake at 425 for 10 minutes, then reduce oven to 375 and cook another 15 minutes.


NOTES:You can do half wheat half white flour or three cups white and one cup wheat. It's also very versatile and tastes great with fresh herbs mixed in. (Rosemary is a favorite!)

[from Emily Bylund]

Parmesan Corn Chowder

*This is great with French Peasant Bread.

Time: 30 minutes prep, 30 minutes cooking
Serves 4-6

INGREDIENTS
• 2 c. chopped, peeled potato
• ½ c. carrot, sliced thin
• ½ c. celery, sliced thin
• ¼ c. chopped onion
• ¼ t. pepper
• 2 cups water or chicken/vegetable stock
• ¼ c. butter
• ¼ c. flour
• 2 c. milk (warmed is ideal for a smoother roux, also 2% milk is better then skim but either works)
• 1 c. grated Parmesan cheese (fresh is fabulous, need approx. 4 oz.)
• 1 17oz can cream-style corn
• crumbled bacon (optional)

1. In a large pot, stir together 2 cups water (or stock), potato, carrot, celery, onion, pepper; bring to a boil. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile in another pot, melt butter in a large saucepan and stir in flour to make a paste. Add warmed milk all at once using a wire whisk to incorporate. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir one minute more.
3. Add cheese to the milk mixture, stir until melted.
4. Add the roux to the vegetable mixture, stir in the creamed corn. Heat soup through on medium heat, stirring occasionally. I usually only cook it for a few minutes. DO NOT BOIL.
5. Serve with crumbled bacon and a hearty bread.

[from Emily Bylund]

Cinnamon Sensation Coffee Cake

*This is one of my absolute favorite recipes!!

1/4 c. margarine
3/4 c. sugar
1 egg, slightly beaten
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp salt
1 c. milk
1 tsp. vanilla

Topping:
1 c. brown sugar
3 Tbs. flour
2 tsp. cinnamon
4 Tbs. margarine
(recipe calls for 1/2 c. nuts, but I, of course, don't use them)

Preheat oven to 350 degrees. Spray a 9x9 pan with non-stick cooking spray. Cream margarine and sugar; beat in egg. Sift together flour, baking powder and salt in separate bowl. Add to creamed mixture alternately with milk. Stir in vanilla. Pour blended mixture into prepared pan.

To make topping: mix together sugar, flour, and cinnamon. Cut in margarine with a pastry blender or fork. Mix until crumbly. Spoon half over batter and swirl. Spoon remaining topping over batter (and sprinkle nuts).

Bake at 350 degrees for 30-45 minutes.

Jeniel's Crescent Rolls

*This recipe is actually for a bread machine, but I don't have one, so I just make it without and they still turn out delicious!

(Place in machine in this order)
1 c. milk
1/2 c. butter, very soft
2 eggs
1/3 c. sugar
1/2 tsp. salt
4 c. flour
2 Tbs. yeast

*I dissolve the yeast in 1/4 c. warm water and only add 3/4 c. milk.

Mix in bread machine on dough setting, or mix and knead for a few minutes then let rise.
Once dough is done, cut in half and roll out in a circle like a pizza. Spread a layer of soft butter over the top of the dough and cut dough with a pizza cutter into slices like a pizza. Roll each piece from larger end to smaller end. Place on greased pan. Let rise 15 minutes. Bake at 375 degrees for 10 minutes, until golden brown. After cooked, rub butter on top.

*Dough also makes delicious cinnamon rolls.

Bread

This bread recipe is our favorite. It is a little tricky the first time, but it is worth the effort!

*this recipe makes 5-6 loaves. The halved recipe is in paranthesis. The italic is what I use to make breadsticks.

Combine:
4 c. scalded milk (2 c.) 1 c.
2/3-3/4 c. sugar (1/3 c.) 1/4 c.
2 Tbs. salt (1 Tbs.) 1/2 Tbs
generous 1/2 c. shortening (1/4 c.) 1/8 c.

When shortening is melted add:
1 1/4 c. cold water (5/8 c.) 1/4 c.+a little bit

Soften 3 Tbs. yeast in 1 c. warm water (1 1/2 Tbs. and 1/2 c.) 3/4 Tbs. and 1/4 c.

Beat milk mixture with 2-3 c. flour (1-1 1/2 c.) 1/2-3/4 c.
Add yeast mixture
Mix thoroughly with 3 more cups flour (1 1/2 c.) 3/4 c.

Rest 10-15 minutes.
Add 6 c. flour (3 c.) 1 1/2 c.
Knead 5 minutes.
(I always add more flour or the dough is too sticky.)

Shape into 5-6 loaves.
Let rise.
Bake 30 minutes.
Preheat oven to 400 degrees, then turn down to 375 when you put the bread in.

[from Stephanie Goold]

Homemade Ice Cream

2 c. heavy whipping cream
2 c. milk
2 eggs beaten well
2 c. sugar
1 Tbs. vanilla
dash of salt
1 can evaporated milk

Mix everything and place in your ice cream maker. Add toppings when serving!

Egg and Potato Casserole

Use a greased 9x13 pan.

1 1/2 pkgs. (24 oz.) Shredded hashbrowns, thawed
1/3 c. melted butter
2 c. grated cheddar cheese
2 c. swiss cheese
2 c. diced ham (could use cooked sausage instead)
1 c. milk
6 eggs beater
1/2 tsp. season salt

Press hashbrowns in bottom of pan forming a crust. Brush melted butter on top of hashbrowns. Alternate ham and cheese, sprinkle with season salt. Mix milk and eggs and pour over mixture. Let stand overnight and bake at 350 degrees for 40 minutes to 1 hour. Serves 12-15 people.

Sour Cream Chicken Enchiladas

1 c. sour cream
1 c. cream of chicken soup
2 c. cooked, shredded chicken
1/3 c. diced green chilis
1/4 tsp. cumin
8 flour tortillas
2 diced green onions
1 c. grated cheddar cheese

Combine sour cream and chicken soup. Divide in half, set aside for topping. Combine remaining half with other ingredients, except green onions. Spoon into tortillas, roll up and place in greased 9x13 pan. Top with remaining sauce, green onions, and more grated cheese.

Bake at 350 degrees for 30 minutes.

Sloppy Joe's

1 lb. ground beef, browned with onion
Add:
3/4 can BBQ flavored baked beans
1 pkg. sloppy joe seasoning
1-1 1/2 c. water

Simmer to desired thickness.

[from Jessica Weston]

Chicken Pillows

Mix together:
1-8 oz. pkg. cream cheese
1/4 c. butter or margarine
1/8 tsp. pepper
2 c. cooked and chopped chicken
optional: nuts, mushrooms, celery (I leave these out)

2 cans crescent dinner rolls
Seasoned bread crumbs.
1 cube margarine or butter, melted

Spoon mixture onto rolls, fold over and seal. Dip into butter and then in bread crumbs.
Bake at 325 degrees for 20-30 minutes.

Serve with gravy:
1 can cream of chicken soup

1/2 c. chicken stalk (or water)

poultry seasoning

sage

Beef Enchiladas

Brown:
1 lb. ground beef
1 chopped onion
after cooked add:
1 can chopped olives
1/2 lb. grated cheese

Sauce:
2 cans 8 oz. tomato sauce
1 can tomato paste
1 can tomato soup
1 c. water
1 Tbs. chili powder (more if desired)
Simmer

8-10 tortillas

Put some sauce in bottom of pan (9x13 works well). Put 2 spoonfulls of sauce on tortillas then some meat mixture. Roll up and place seam side down into pan. Repeat with each tortilla. Put remaining sauce on top. Sprinkle more grated cheese on top. Cover and bake at 375 degrees for 30 minutes or until heated through.

Serve with sour cream, guacamole, lettuce, rice, etc.