Thursday, January 9, 2014

Dunn Buns

These egg bread rolls are from a childhood family friend. We loved to eat the rolls hot out of the oven at their house. I was always completely envious that they got these in their lunch box instead of normal sandwiches. The recipe makes A LOT of rolls, but they never last more than a day or two in my house. 

Dunn Buns

1 cup lukewarm water, about 105˚F
3 heaping Tablespoons yeast
1 Tablespoon sugar
1 cup butter, melted
2/3 cup powdered milk
1 cup sugar
1 Tablespoon salt
2 cups boiling water
12-14 cups flour
6 eggs

Mix yeast with sugar and water, let sit to proof for a few minutes.

Mix butter with powdered milk, sugar and salt.  Add 2 cups boiling water, mix well. Add 4 cups flour and 6 eggs, mix well. Add yeast mixture and mix. Then add next 8 cups of flour, mixing well. Add additional 2 cups as needed to get dough to right texture, not too sticky. Knead for about 8 minutes until dough is smooth and elastic. Let dough rise for 45 min – 1 hour in warm place until doubled in size. Grease pans and shape rolls. Let rise again. Bake rolls at 350˚F for 10-12 minutes.

Note for those who don't have powdered milk on hand and want to use regular milk: You can replace the 2 cups boiling water and 2/3 cup powdered milk in the above recipe with 2 cups of scalded milk. (How to scald milk here)

Friday, December 6, 2013

Raspberry Oatmeal Muffins

These are delicious muffins, the glaze takes them from pretty good to awesome. Without the glaze, they taste like a kind of healthy fruity muffin. With the glaze, you can serve them at a party or make them as a treat. These muffins make me want to have my own raspberry plants. I originally found this recipe here.

Raspberry Oatmeal Muffins

1 cup brown sugar
3/4 cup butter or oil
3 large eggs
2 cups plain yogurt
3 cups flour (whole wheat is my preference)
2.5 cups quick oats
2 tsp baking soda
1/2 tsp salt
1 cup smashed raspberries

1 Tablespoon cream cheese
1 Tablespoon butter
2 Tablespoons raspberry juice (from smashed berries)
Confectioners sugar

Mix butter, sugar and eggs. Add yogurt, mix well. In separate bowl, mix flour, oats, soda and salt. Combine with wet mixture. Fold in smashed berries.

Put mixture into greased muffin cups, Bake at 400 degrees Fahrenheit for 10-12 minutes for mini muffins, 15-18 minutes for full size. Muffins should spring back when gently touched. Let cool before glazing.

For glaze, mix cream cheese, butter and raspberry juice then start adding confectioners sugar, 1/4 cup at a time until it is desired thickness. Drizzle over muffins.

Monday, December 17, 2012

Homemade graham crackers

This recipe doesn't use graham flour, just whole wheat flour. We have soft white wheat and we grind it ourselves very fine so there isn't a big difference.

1/4 cup powdered dry skim milk
1/2 cup water
2 Tbsp lemon juice
1 cup dark brown sugar
1/2 cup honey
1 cup vegetable oil
2 tsp vanilla
2 eggs, beaten lightly
1 tsp salt
1 tsp baking soda
6 cups whole wheat flour (approx)

Mix together the powdered milk, water and lemon juice.  In separate bowl combine the brown sugar, honey, oil, vanilla and eggs. Combine both mixtures and then add salt, baking soda and flour. The amount of flour needed will vary - add more if its too wet or sticky. The mixture will be fairly sticky but should pull away from bowl easily. Spray oil on your hands and divide the dough into 4 parts. Each ball can be rolled out on a cookie sheet to 1/8" thick. (This will take some patience!) Thicker will make them more cakey and cookie like. (We like them this way too!) Prick dough with fork. Bake at 375 F for 15 minutest or until light brown. Remove from oven and immediately cut into squares.

This makes a TON of crackers but we have always eaten them within two days so I can't tell you about storage. If you are concerned, cut the recipe in half easily. They are delicious!

Monday, December 5, 2011

Sloppy joe mac & Cheese

A definite comfort food. Takes a bit of prep because its homemade, but very yummy. Use low fat products and ground turkey to make healthier)

16 oz elbow macaroni
1 lb ground beef
1/2 c chopped celery
1/2 c chopped carrot
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1/2 c water
1 pkg sloppy joe mix (or 1 tbsp. instant minced onion,1 tsp. salt,1/2 tsp. sugar,1/4 tsp. dry mustard,1/4 tsp. chili powder,1 tsp. green pepper flakes,1 tsp. cornstarch,1/2 tsp. instant minced garlic,1/4 tsp. celery seeds)
1 small onion, finely chopped
1 Tbsp butter
1/3 c flour
1 tsp ground mustard
3/4 tsp salt
1/4 tsp pepper
4 cups milk
1 Tbs Worcestershire sauce
8 oz Velveeta, cubed
2 cups (8 oz) shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the meat, celery and carrot over medium heat until meat is no longer pink and vegetables are tender. Drain. Add tomatoes, tomato paste, water and seasoning mix. Bring to a boil, reduce heat, cover and simmer for 10 minutes, stirring occasionally.

Drain macaroni, set aside. In a large saucepan saute onion in butter until tender. STir in flour, mustard, salt and pepper until smooth. Gradually add milk while whisking, add Worcestershire sauce . Bring to a boil, cook and stir for 1-2 minutes or until thickened. (Stir constantly).  Remove from heat, stir in cheese. Add macaroni, mix.

Spread 2/3 of macaroni mixture in a 13x9 pan coated with cooking spray.  Spread meat mixture on next. Top with remaining macaroni mixture. Cook at 375 for 30 minutes or until bubbly.

Thursday, December 1, 2011

Split pea soup

Yummy recipe from lady at church

Split Pea Soup
8 black peppercorns
3 sprigs thyme
1 bay leaf
2 sprigs parsley
2 Tbs oil
2 med carrots
2 celery stalks
1 large onion
2 Tbs minced garlic
1 ham steak cut into 1/2 inch pieces
1 1/2 tsp course salt
1 lb split peas
4 cups water
4 cups chicken broth
1 Tbs butter

Wrap first 4 ingredients in cheese cloth sachet or put in spice ball.

Saute vegetables until onions are transparent, add liquid, spice sachet, dried peas, ham, heat to boil, lower flame to simmer, cook 1 1/4 hour, add butter and garnish with thyme.

Sunday, November 20, 2011

Tart cranberry dipping sauce and jam

Tart Cranberry Dipping Sauce
1 lb frozen cranberries
2 cups orange juice
3 cups ginger ale
2 Tbsp maple syrup
2 Tbsp light brown sugar
1/2 tsp kosher salt
1 orange, zested

Combine ingredients in non reactive saucepan and bring to boil. Reduce heat and simmer, stirring occasionally, for 30-45 minutes, until liquid is reduced by half.
Carefully puree until smooth. Check seasoning. Serve in small ramekins with turkey. Reserve leftover (not used for dipping) for jam recipe below.

Tart Cranberry Jam 
(for turkey sandwiches!)

2 cups tart cranberry dipping sauce (above)
4 ounces ginger ale
1 cup sugar

Combine all the ingredients into a small, non-reactive saucepan.
Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning. Store in fridge.

Friday, November 11, 2011

Cranberry Fennel stuffing

Haven't tried this, but want to.

10 cups day old french sourdough bread, cubed (1 inch)
6 Tbsp olive oil
1 Tbsp dried thyme
salt and pepper to taste
2 lbs sweet italian sausage
3 Tbsp unsalted butter
2 cups peeled and chopped onions
2 fennel bulbs, cored, trimmed, cut into 1/4 inch dice
2 cups dried cranberries
2 cups coarse chopped walnuts
zest of 2 oranges
2 tsp dried sage leaves
1/4 cup chopped parsley
1 cup chicken brother

Toss bread cubes with olive oil, thyme, salt and pepper. Bake at 350 on 2 baking sheets for 15 minutes until lightly toasted. Let cool, put in bowl.

Cook sausage in 2 tbsp oil in skillet for 20 minutes, drain off fat. Put in bowl with bread cubes

Place remaining oil and butter in saucepan and cook onions and fennel for 10 minuets over medium low heat. Add cranberries, cook 5 more minutes. Fold into bread cubes with other ingredients, drizzling on broth 1/2 cup at time to moisten. Adjust seasonings, let cool completely before stuffing turkey.

Thursday, November 10, 2011

Apricot Orange Stuffing

The only stuffing my husband has ever liked.

12 cups cubed sourdough bread
2 Tbsp dried thyme
Salt and pepper to taste
4 Tbsp olive oil
1 1/2 cups dried apricots, halved
1 1/2 cups orange juice
2 lbs turkey sausage or sweet Italian pork sausage
2 Tbsp butter
4 cups chopped onions
4 cups chopped celery
1 Tbsp minced garlic
1 Tbsp dried sage leaves, crumbled
2 diced (1/2 inch) Granny smith apples
1 cup dried cherries
2 cups chicken broth

Preheat oven to 350. Toss bread with thyme, salt, pepper and half oil. Spread on baking sheets and bake until golden, 15-20 minutes. Place in a bowl.

Bring the apricots and orange juice to a boil in a small saucepan. Remove from heat and reserve.

Brown sausge in a skillet, transfer to bread bowl with slotted spoon.

Place remaining oil and butter in a pot and wilt the onions, celery, garlic and sage over low heat for 10 minutes, stirring. Add mixture to bread along with apples, cherries, apricots, and orange juice. Toss well.

Drizzle the chicken broth all over to moisten as desired, adjust the seasonings. Cool completely before stuffing the turkey.

Saturday, November 5, 2011

Pumpkin Cranberry Bread or muffins

3 cups flour
1 Tbsp + 2 tsp pumpkin pie spice (or 1 1/4 tsp each cinnamon, nutmeg, ginger & allspice)
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
2 cups pumpkin
4 eggs
1 cup oil
1/2 cup orange juice
zest of 1 orange
1 cup cranberries

Preheat oven to 350 F. Grease and flour 2 loaf pans or spray muffin tins. Combine dry ingredients in large bowl. Combine wet ingredients in separate bowl, ebat until just blended. Add to flour mixture, stir until moistened. Fold in cranberries. Spoon into pans.

Bake loaves for 60-65 minutes or muffins for 15-20 minutes. Cool in pans for 10 minutes before removing to wire racks.

Monday, October 10, 2011

2 Hot Cocoa Mix recipes

Hot Cocoa Mix
1 1/2 cup powdered dry milk (make sure its fresh, not old and rancid)
1 cup sugar
1/2 cup dutched cocoa (unsweetened will not taste as nice - Hershey's Dark Cocoa works alright)
1/4 cup dry creamer
1/4 tsp salt

Mix ingredients in a container.To serve, fill mug about 1/3 full with mix, add hot water and stir.

AB's Hot Cocoa Mix 

2 cups powdered sugar
1 cup cocoa (Dutch-process preferred)
2 1/2 cups powdered milk
1 teaspoon salt
2 teaspoons cornstarch
1 pinch cayenne pepper, or more to taste

    Combine all ingredients in a mixing bowl and incorporate evenly. In a small pot, heat 4 to 6 cups of water.
    Fill your mug half full with the mixture and pour in hot water. Stir to combine. Seal the rest in an airtight container, keeps indefinitely in the pantry. This also works great with warm milk.


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