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.

Dilled Potato Salad with Feta

from Southern Living Magazine | serves 6-8

2 lbs. small red potatoes, unpeeled and cut bite-size
⅓ cup red wine vinegar
⅓ cup olive oil
3 Tbs chopped fresh or 1 tsp dried dill
½ to 1 tsp salt
½ tsp pepper
1 large red bell pepper, chopped
1 cucumber, cut in half lengthwise and sliced
½ cup sliced green onions
1 4-oz. package crumbled feta cheese

1. Bring potatoes and water to a boil. Cook 25-30 minutes or just until tender; drain and cool.

2. Whisk together vinegar, oil, dill, salt and pepper. Pour over potatoes.

3. Stir in chopped bell peppers, cucumber, and green onions; add cheese, and toss to combine.

4. Cover and chill at least 2 hours.

Deluxe Cheeseburger Salad

from Pampered Chef | serves 6

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
¾ lb. lean ground beef
½ cup finely diced dill pickles
¾ c ketchup
1 Tbs yellow mustard
8 cups thinly sliced romaine lettuce
1 cup shredded cheddar cheese

1. Preheat oven to 425. Slice bun tops into ¼ in strips if bun tops are very thick, slice bottoms off horizontally before slicing into strips. Arrange in a single layer on pan; bake 8-10 minutes or until lightly toasted. Cool completely.

2. Slice half of the onion crosswise into thin rings. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise. Set onion and tomatoes aside.

3. Cook ground beef over medium-high heat 5-7 minutes or until no longer pink. Chop remaining onion half. Finely dice pickles. In a bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well.

4. To serve, arrange lettuce on a large serving platter. Spoon beef mixture over lettuce. Top with cheese, tomatoes and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.

Mrs. Forbes's Chocolate Chip Cookies

4 1/2 - 5 cups flour (spooned into cup)
2 tsp baking soda
2 tsp salt
2 cups shortening
2 cups chocolate chips
1 1/2 cups white sugar
1 1/2 cups packed brown sugar
2 tsp vanilla
4 medium eggs

In a large bowl, cream together shortening and sugar. Add vanilla and eggs. Mix with spoon. Combine flour, soda, and salt; add to wet ingredients. Mix with hands. Add chips and mix.

Bake at 375 degrees for 8 minutes on ungreased cookie sheets. As the oven gets hotter, reduce baking time 1/2 minute. Cookies should look barely brown on the edges.

Chicken with Salsa and Black Beans

serves 4

1 lb. boneless skinless chicken breasts
2 Tbs olive oil
8 oz. salsa
1 15 oz. can black beans, drained and rinsed
1/4 cup shredded cheddar cheese (optional)

1. Cook chicken in a covered skillet with the oil until almost comply done, about 10-15 minutes. Stir in salsa, then beans.

2. Cook covered for 7 more minutes on low.

3. Turn off heat. Serve over rice. Sprinkle with cheese, if desired.

"Make 'Em Blindfolded" Brownies

from Grammy - Mary Virginia Broughton

4 squares unsweetened chocolate
2 sticks butter
2 cups sugar
4 beaten eggs
¾ cup flour
½ tsp salt
1 Tbs baking powder

1. Melt chocolate with butter; add beaten eggs and sugar.

2. Sift flour, salt, and baking powder. Add to chocolate mixture.

3. Pour into a greased 9x13 pan. You may add chopped nuts on top.

4. Bake at 350 about 25 minutes

These are good iced or uniced.

Blueberry-Buttermilk Scones

from Martha Stewart Living | makes 12 scones

1 1/2 cup all purpose flour
1/2 cup cake flour (not self-rising)
3 Tbs granulated sugar
2 1/2 tsp baking powder
3/4 tsp salt
4 oz (1 stick) cold unsalted butter
1 cup blueberries
1/2 cup low-fat buttermilk
1 large egg plus 1 large egg lightly beaten for egg wash
1/2 tsp pure vanilla extract
fine sanding sugar, for sprinkling

1. Preheat oven to 375*. Line a baking sheet with parchment paper,

2. Whisk together flours, granulated sugar, baking powder, and salt in a large bowl. Cut in butter with a pastry cutter, or rub in with your fingers, until mixture has texture of coarse meal. Stir in blueberries.

3. Whisk together buttermilk, 1 egg and the vanilla. Drizzle over flour mixture and stir lightly with a fork until dough comes together but a small amount of flour remains in bowl.
4. Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into 1-inch-thick round. Cut into 12 wedges, transfer to prepared baking sheet. Brush with egg wash, and sprinkle with sanding sugar. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire racks to cool.

Scones are best served immediately but can be frozen for up to 1 month. Thaw and reheat in a 350* oven for 10 minutes.

Coconut Curry Chicken Strips

serves 4 | adapted from http://www.foodnetwork.com/recipes/sunny-anderson/curry-coconut-chicken-breasts-recipe/index.html

 

Ingredients:

4 boneless, skinless chicken breasts, sliced in half horizontally and pounded thin
Salt and freshly ground black pepper
1/2 cup all-purpose flour

3 eggs
2 tablespoons milk

1 cup fresh ground coconut
1 cup panko breadcrumbs

1/2 cup granulated sugar

1 Tbs. curry

Directions:

 

Sprinkle the chicken on both sides with salt and pepper. Preheat oven to 350 degrees.

 

Meanwhile, dredge the chicken. On a plate, combine the flour and a pinch of salt. In a bowl, whisk together the eggs, milk, and a pinch of salt. In another bowl, add the coconut, the curry powder, breadcrumbs and a pinch of salt. Stir to combine, turning the coconut yellow. To dredge, first place the chicken breasts in the flour and coat on all sides. Shake off any excess flour and dunk in the egg mixture. Remove and press all sides into the coconut mixture.

 

Bake the chicken about 10 minutes or until cooked through. 

 

Serve with rice cooked in coconut milk and mango chutney or apricot marmalade.

Breakfast Frittata

1 pound ground beef/sausage or 1 pkg bacon
salt
pepper
garlic powder
1 Tablespoon olive oil
1 whole medium-large onion
10 eggs
3 Tablespoons milk
4 ounces cheddar cheese, shredded
Optional Additions: sautéed mushroom, cooked sliced potato, sliced/diced tomatoes, spinach, green peppers

Preheat oven to 400 F. Cook the meat in a skillet over medium heat. If using ground beef, season with a dash of salt, pepper and garlic powder.

In another skillet, heat olive oil over medium heat and sauté onion with a dash of salt and pepper. Sauté until onions are translucent.

Beat together eggs, milk, 1/2 of the shredded cheddar cheese and 1/4 teaspoon of salt pepper and garlic powder.

Evenly distribute the meat on the bottom of a greased pie pan then top with the sautéed onions. Pour the egg mixture over the top of the hamburger and onion. Top with the remaining cheese.

Enchilada Sauce

1/4 cup oil
2 T flour
1/4 cup chili powder
8 oz tomato sauce
1 1/2 cup water (more or less depending on desired thickness)
1/4 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion salt
salt to taste 


Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
 
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Shredded Beef Brisket Sandwiches

2.5 to 4 pounds chuck roast or beef brisket
1/4 cup butter
1 onion
3 cloves garlic
1/2 cup soy sauce
1 cup apple juice
1/2 teaspoon salt
4 cups water
sandwich rolls

Saute onion in butter for a couple of minutes, or until starting to get brown. Put onion in crock pot.

Set meat on top of the onions. Add all remaining ingredients. Cook on low for 6-8 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone. (Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.)

Serve on top of toasted, buttered rolls. Top with cheese and place under the broiler if desired.

Asian Citrus Sauce

1/2 cup soy sauce
1/4 cup orange juice
1/4 cup pineapple juice
2 tablespoons packed light brown sugar
1 tablespoons grated fresh ginger
2 cloves garlic, finely minced
1 Tbs. corn starch

Combine all ingredients in a saucepan. Heat until bubbly and beginning to thicken. Pour on stirfry to add some flavor and moisture and citrus yumminess.

Chicken Pot Pie with Cream Cheese Biscuits

adapted from joythebaker.com

Makes one 9×13-inch dish with 12 biscuits

For the Biscuits:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

1 teaspoon granulated sugar

1/4 cup (2 ounces) unsalted butter, cold and cut into cubes

4 ounces (half of a brick) cream cheese, cold

3/4 cup buttermilk, cold

For the Filling:

4 tablespoons unsalted butter

1/2 cup all-purpose flour

2 cups chicken broth

1 1/2 cups whole milk

4 ounces (half of a brick) cream cheese

salt and pepper to taste

1 tablespoon fresh lemon juice

1/8 teaspoon fresh ground nutmeg

3 cups shredded chicken meat

2 tablespoons butter or olive oil

1 small onion, diced

1 small garlic clove, minced

1 1/2 cup thinly diced carrots

1 cup diced zucchini (optional)

1 1/2 cup frozen peas, thawed

Start by making the biscuits. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Add butter and cream cheese to the dry ingredients. Mix with a pastry blender until crumbs are the size of small pebbles. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick. Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains.  Place biscuits on a small cookie sheet and place in the fridge until ready to bake.

Next, make the filling.  Place a rack in the center of the oven and preheat oven to 400 degrees F. Dice onion, garlic, carrots, zucchini, and thaw the frozen peas.  Set aside.In a medium saucepan over medium heat, melt butter.  Whisk in the flour.  Mixture will be very thick.  Heat for 1 minute.  Turn flame to low and add the chicken stock.  Whisk until no flour bits remain.  Whisk in the milk and add the cream cheese.  Heat over medium low heat, stirring often, until cream cheese has melted and the mixture thickens.  Add chicken, lemon, and nutmeg.  Stir.  Add salt and pepper to taste.   Remove mixture from heat and set aside.

In a medium skillet over medium heat, melt butter (or olive oil, if using).  Add onions and saute until translucent, about 3 minutes.  Add minced garlic and saute for one minute more.  Add carrots, zucchini, and peas.  Cook for  about 3 minutes.  Remove from heat and add vegetable mixture to the creamy chicken mixture.  Stir to combine.

Spoon filling into a 9×13-inch pan.  Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash. Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling.  Remove from the oven and allow to cool slightly before serving.

Fiesta Corn Casserole

from Pampered Chef

1/3 cup chopped green onions
3 eggs
1 can creamed corn, undrained
1 can fiesta corn, drained
1 box corn bread mix
1 cup sour cream
2 Tbs. butter, melted
1/8 tsp cayenne pepper

Combine all ingredients and pour into a large casserole dish. Bake at 375* for 35-40 minutes