Old Country Whole Wheat Bread

This recipe has been calling to me since I discovered it while sorting Mom's recipe box. I decided to give it a try today. Here's the transcription, cleaned up a little bit:

Old Country Whole Wheat Bread

Makes 3 loaves or 3 dozen rolls | from Grandma Johnson (Virgie Johnson Wilhite)

First Sponge:
1 pkg. dry yeast
2 c. warm water
2 tsp. salt
2 Tbs. sugar
4 cups white flour

Dissolve yeast in water. Add salt, sugar, and flour.
Mix well. Cover. Let rise until "spongy" (1 hr.).

1/4 c. shortening
1 c. boiling water
1/2 c. honey or molasses
4 c. whole wheat flour

Add shortening to boiling water and molasses or honey. Cool to lukewarm.
Stir cooled liquid into sponge (first mix). Add the whole wheat flour and  mix well.
Put on lightly floured board and knead 6 minutes. Let rise 2 hours in greased bowl. Form dough into rolls or divide into loaves. Let rise again and bake at 375 for 20-25 minutes for rolls, a little longer for loaves.

Never Fail Pie Crust

makes 2 crusts

2 cups flour
scant cup shortening
2 Tbs white vinegar
¼ cup milk
pinch of salt

Blend flour and shortening together. Mix vinegar, milk and salt. Set aside until thick. Combine the two mixtures. Dough may be rolled, repaired by pressing patches into place, etc. This is very forgiving--always light and fluffy.

Monster Cookies

2 cups shortening or butter
2 cups brown sugar
2 cups white sugar
3 cups crunchy peanut butter
1/2 cup corn syrup
1/2 cup water
6 eggs
3 tsp. vanilla
2 cups flour
4 tsp. baking soda
salt
12 cups rolled oats
12 oz. package M&M plain candies
12 oz. package chocolate chips 

Mix. Bake at 350 degrees for 10-12 minutes on greased cookie sheets.

Mexican Chocolate Pound Cake

from Southern Living Magazine | serves 16

1 (8 oz) pkg semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cup sugar
4 large eggs
½ cup chocolate syrup
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp ground cinnamon
¼ tsp baking soda
⅛ tsp salt
1 cup buttermilk
powdered sugar (optional)
Garnish - toasted sliced almonds

1. Preheat oven to 325. Microwave chocolate baking squares in a microwave-safe bowl at high 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15 second intervals. Beat butter at medium speed 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup and vanilla until smooth.

2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan.

3. Bake at 325 for 1 hour and 10 minutes or until a long wooden pick inserted in a center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely about 1 hour and 30 minutes. Sprinkle with powdered sugar, if desired. Garnish, if desired.

Mediterranean Couscous

serves 4

1 cup couscous
1 ½ cup vegetable broth
1 clove garlic, minced
½ tsp cumin
½ tsp oregano
1 tsp parsley
2 small tomatoes, chopped
2 green onions, chopped
½ cucumber chopped
½ c. feta cheese, crumbled

Dressing:
½ cup fresh lemon juice
4 Tbs olive oil

1. Bring broth to a boil. Reduce heat and add the garlic, cumin, oregano, parsley, and couscous. Stir well. Remove the mixture from the heat and cover and let stand for 5 minutes.

2. In a small bowl, mix the lemon juice and olive oil. Season to taste.

3. Add the vegetables to the couscous mixture, top with the cheese, and sprinkle the dressing on top.

Lemon Curd

from Martha Stewart Living | makes ¾ cup

1 large egg, plus 3 large egg yolks
1 ½ tsp. finely grated lemon zest
1/4 cup plus 2 Tbs freshly squeezed lemon juice (about 3 lemons)
1/2 cup sugar
pinch salt
2 oz (4 tablespoons) unsalted butter, cold, cut into pieces

1. Whisk together all ingredients except butter. Bring to a simmer in medium saucepan over medium heat, stirring constantly.

2. Cook until mixture is thickened, 4-5 minutes. Strain through a fine sieve into a bowl. Whisk in butter. Press plastic wrap directly onto surface of lemon curd and refrigerate until cold at least 1 hour or up to overnight.

Five Spice Pork Kabobs

from Better Homes and Gardens Magazine | serves 4

2 Tbs ketchup
1 Tbs soy sauce
2 tsp packed brown sugar
1 tsp chinese five-spice powder
1½ lb. pork tenderloin
8 bamboo or metal skewers
¼ cup peanuts
¼ cup cilantro sprigs
lime wedges

1. For sauce, in a small bowl combine ketchup, soy sauce, brown sugar and five-spice powder. For kabobs, trim tenderloin, slice thinly, then thread slices onto skewers. Brush skewered meat with some of the sauce.

2. Grill kabobs directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. Serve lime wedges alongside.