I've been making this for the past few months and just can't get enough!
2 cups nonfat dry milk powder
3/4 cup sugar (I bumped it up to 1 c.)
1/2 cup unsweetened cocoa
1/2 cup mini semisweet chocolate chips (I have used "regular" size, as well as milk chocolate chips)
1/2 cup powdered nondairy creamer
1/8 teaspoon salt
Measure all of the ingredients into a mixing bowl and pulse in a food processor (or blender, I suppose) until they are evenly blended. Store the mix in a tightly covered container at room temperature until you're ready to package it. Makes about 4 cups of mix. To serve, mix 3-4 Tbl. of mix with hot water.
Granola
This is yummy in a bowl with milk, sprinkled on yogurt, or just eaten by the handful!
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts, pecans, or slivered almonds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, coconut, or pineapple
Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
4 cups rolled oats
1 cup wheat germ
1 cup chopped walnuts, pecans, or slivered almonds
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup honey
1/3 cup water
1 (6-ounce) package dried sweetened cranberries or other dried fruits such as cherries, raisins, coconut, or pineapple
Heat the oven to 300º. In a large mixing bowl, stir together the oats, wheat germ, nuts, brown sugar, cinnamon, and salt. Make a well in the dry ingredients and add the oil, honey, and water. Toss the mixture until the ingredients are well combined, then spread it evenly on a cookie sheet.Bake the granola for 40 minutes or until lightly browned, stirring every 10 minutes to keep the mixture from sticking. Let it cool completely, then stir in the cranberries or dried fruit. Makes about 7 cups.
Favorite White Bread
I love this everything about this bread; the taste, the texture, the ease with which I can make it. I usually rely on my trusty Kitchen Aid to do most of the work, but have done it by hand without much effort. This recipe makes two loaves, one of which I made into cinnamon raisin bread for the first time the other day. As you can tell from the picture, it was a hit in my house -- those nubs are all that were left by the time I thought to get a picture!
6-7 c. white flour (I have substituted a couple of cups of whole wheat flour for the white in the past)
3 Tbl. sugar
1 Tbl. salt
2 Tbl. shortening
2 pkgs. yeast (4 1/2 tsp.)
2 1/4 c. very warm water (120-130 degrees)
Margarine or butter, melted
In large bowl, stir 3 1/2 cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle. Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 40 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
Grease bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter (or spray lightly with cooking spray). Cover loosely with plastic wrap and let rise in warm place 35 to 50 minutes or until dough has doubled in size.
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425°F. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack. Brush loaves with butter (most times I don't bother with this); cool (most times I don't bother with this :).
For cinnamon-raisin bread: Stir in 1 c. raisins with the second addition of flour. Mix 1/4 c. sugar and 2 tsp. ground cinnamon. After rolling dough into rectangles, sprinkle each with half of the sugar mixture and 1 Tbl. water. Shape as instructed above.
English Muffins
I first found this recipe in an issue of Family Fun magazine about 8 years ago; it's a little labor intensive, but definitely worth it!
1 cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110º F/45º C)
1 package (1/4-ounce) active dry yeast
Cornmeal
5 1/2 to 6 cups all-purpose flour
1 teaspoon salt
Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm. While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.
Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)
Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky. Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.
Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick. Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18). Now shape each circle into a heart: use a knife or scissors to cut a third of the way into the circle, round the cut side into the top of the heart, and then pinch the opposite side into a point for the tip (I think I only did this the first time I made them -- cute idea, but I usually just leave them as circles now). Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.
When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan. Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen.
1 cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110º F/45º C)
1 package (1/4-ounce) active dry yeast
Cornmeal
5 1/2 to 6 cups all-purpose flour
1 teaspoon salt
Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat until the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm. While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.
Line two baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)
Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour, about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky. Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.
Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick. Cut the dough into circles with a 3 1/2-inch biscuit cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18). Now shape each circle into a heart: use a knife or scissors to cut a third of the way into the circle, round the cut side into the top of the heart, and then pinch the opposite side into a point for the tip (I think I only did this the first time I made them -- cute idea, but I usually just leave them as circles now). Transfer the muffins to the prepared baking sheets, spacing them well apart. Sprinkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height--about 35 to 45 minutes.
When the muffins have risen, heat a large, heavy, ungreased skillet over medium heat. (If you have two skillets, you may want to prepare both so you can cook more muffins at once.) Or you can use an electric griddle heated to 300º. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or so apart. You should be able to fit 4 or 5 muffins in each pan. Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adjust the heat if the muffins are browning too quickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1 1/2 dozen.
Broccoli Slaw
Esmiley's recipe for Waldorf salad reminded me of this delicious salad that Sally Johnson made a few years back; broccoli coleslaw mix is usually found in the produce section.
1 package (12 ounces) broccoli coleslaw mix
3/4 dried cranberries
4 green onions, chopped
1/4 c. sunflower seeds, hulled
1/4 cup coleslaw salad dressing
Combine all ingredients and refrigerate for at least 30 minutes before serving.
1 package (12 ounces) broccoli coleslaw mix
3/4 dried cranberries
4 green onions, chopped
1/4 c. sunflower seeds, hulled
1/4 cup coleslaw salad dressing
Combine all ingredients and refrigerate for at least 30 minutes before serving.
Navajo Fry Bread
This recipe was given to Sean by Brother "Lucy". It's the best thing he ever did for us. :)
-Bisquick and flour 1:1 ratio (I used 2 cups flour, 2 cups Bisquick and made plenty for dinner and dessert
- 1 tsp of salt per 2 cups of Bisquick mix
- Add warm water slowly until the mixture is tacky
Cover with a wet paper towel until you are ready to use it
Fill a frying pan with vegetable or canola oil. Get it REALLY HOT, but not boiling.
Do a test by throwing a small amount of the dough in to the oil. It should float right away if the temperature is right.
Roll out golf ball sized amounts of dough as flat as you can and place in the oil. After about 10 seconds flip the bread over and fry on the other side for another 10 - 15 seconds or until evenly browned.
For dinner we topped these with a mixture of black beans, corn, cheese, tomatoes, lettuce, green onion, salsa, and sour cream.
For dessert you can top with butter and sprinkle with cinnamon and sugar. SO GOOD! Honey butter is also fabulous on these.
One thing that I did learn... these are better in the summer time. The air in my house was filled with smoke and we had to open some windows. It was 20 degrees outside!
Enjoy!
Hummus
My family isn't crazy about this dip, but I find it quite tasty. Serve with pita bread/chips or tortilla chips.
1 cup canned chickpeas, drained (reserve liquid)
3 Tbl. extra-virgin olive oil, plus oil for drizzling
2 cloves garlic, peeled
Salt and freshly ground black pepper to taste
1 1/2 tsp ground cumin
1/8 tsp ground tumeric
Juice of 1 lemon (I usually reduce this by about half)
Paprika for garnish
Put everything in a food processor and begin to process; add the 2-3 tbsp chickpea liquid (or more as needed) to allow the machine to produce a smooth puree. Taste and adjust the seasoning. Serve, drizzled with the olive oil (I don't usually bother) and sprinkled with a bit of paprika.
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