Honey Oatmeal Bread

  • 5 – 6 1/2 cups all-purpose flour
  • 1 cup oats
  • 2 teaspoons salt
  • 2 packages active dry yeast
  • 1 1/2 cups water
  • 1/2 cup honey
  • 1/3 cup butter
  • 2 eggs, room temperature
  • 1 tablespoon water
  • Oatmeal
  1. Place 5 cups flour, oats, salt and yeast in mixer bowl with dough hook.
  2. Combine water, honey and butter. Heat to 120-130℉. Slowly add to flour mixture, about 1 minute.
  3. Add eggs, 1 more minute.
  4. Add remaining flour 1/2 cup at a time until dough clings to hook and cleans sides of bowl. Knead an additional 7-10 minutes or until smooth and elastic.
  5. Place in greased bowl, turning to grease top. Cover and let rise until doubled, about 1 hour.
  6. Punch down. Divide into two loaves and place in bread 8.5″ bread pans. Cover and let rise until doubled again, about an hour.
  7. Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oats. Bake at 375℉ for 40 minutes.
  8. Remove from pans and cool on wire racks.

Yields two loaves.

Grandma Potatoes

  • 6 small potatoes
  • butter
  • 2 large garlic cloves + 2 small garlic cloves
  • Swiss cheese
  • Milk
  1. Peel potatoes soak in water (6 small for more than 5 ppl)
  2. Butter the dish
  3. Cut garlic
  4. Cut potatoes and slic ch see
  5. Cut up Swiss cheese
  6. Put potatoes in pan (fill pan)
  7. 2 largish garlic clove, two smallish
  8. Some Swiss over potatoes
  9. 10 grinds pepper, cover in salt, mix
  10. Put rest of Swiss
  11. Put on stove
  12. Pour milk to point where you can see it.
  13. Wait until it bubbles
  14. Put in oven
  15. 350, about 30 mins (til looks nice)

Orange Glaze

  • 1 cup confectioner’s sugar (125 g)
  • 2 tablespoons butter, melted
  • 3 tablespoons orange juice
  • 1 teaspoon lemon juice
  • orange zest
  1. Mix ingredients. Enough for 8×8 cake, or lightly on a 9×13.

Cranberry Cake

  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened (must be soft!)
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries
  1. Preheat oven to 350 degrees.
  2. Beat eggs and sugar until thickened and light, about 7 minutes.
  3. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes.
  4. Mix in butter and vanilla.
  5. Mix in flour just until combined.
  6. Stir in cranberries.
  7. Bake in 9X13 until light brown about 40-50 minutes.
  8. Top with Orange Glaze.

Graham Cracker Toffee

  • 14-16 graham crackers
  • 1 cup packed brown sugar
  • 1 cup salted butter
  • 1 cup chocolate chips
  • 1 cup pecans, toasted (optional)
  1. Preheat oven to 350F.
  2. Arrange crackers close together on foil- or parchment-lined baking sheet.
  3. Melt butter and brown sugar together in saucepan. Cook, stirring constantly until it boils, them boil for 2 minutes. Pour over graham crackers. Bake 6-7 minutes or until sugar mixture is bubbly.
  4. Remove from oven and sprinkle chocolate chips on top. Let sit a few minutes until chocolate is melted, then spread chocolate evenly. Top with optional nuts (or whatever). Let sit for 2 hours before cutting.

Banana Bread

  • 1 3/4 c flour
  • 1/3 c white sugar
  • 1/3 c brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 bananas, mashed
  • 2 eggs
  • 1/4 c oil
  • 1/4 softened butter
  • 1 tsp vanilla
  • 1/4 buttermilk or light cream
  • 1 c chocolate chips, pecans …
  1. Combine dry ingredients. Combine wet ingredients. Mix together.
  2. Bake at 350F for about an hour.

Triple Ginger Cookies

  • 3/4 cup butter or shortening, or combination
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 1/4 cup flour
  • 2 teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh ginger root, grated
  • 1/2 cup crystallized ginger, finely chopped
  • coarse sugar for dipping
  1. Cream butter/shortening an sugar. Beat in egg and molasses.
  2. Combine flour, ground ginger, baking soda and salt. Stir into egg mixture on low speed.
  3. Stir in ginger root and crystallized ginger.
  4. Cover and refrigerate at least two hours.
  5. Roll into 1 inch balls; dip tops into sugar.
  6. Bake 11-12 minutes.

Egg Muffins

  • 8 eggs
  • 1/2 cup light cream or milk
  • pepper
  • fillings as desired (e.g., chopped ham, broccoli…)
  • cheese
  1. Thoroughly butter 12 muffin cups (works better than a paper liner).
  2. Put fillings in each cup, top with cheese.
  3. Beat eggs, milk, pepper together. Fill each muffin cup with egg mixture.
  4. Bake at 375F for 20-25 minutes or until set.

 

Vanilla (or Cappucino) Pudding

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 2 whole eggs, beaten
  • 1 tablespoon butter
  • 1 1/2 teaspoons vanilla OR 1 shot espresso with sprinkling of cinnamon
  1. Stir cornstarch and sugar together. Add milk and stir. Cover over medium heat until bubbly; cook and stir 2 minutes.
  2. Stir 1 cup of hot mixture into eggs, whisking constantly. Stir egg mixture back into remaining hot mixture. Heat until bubbly again and cook and stir for 2 minutes.
  3. Remove from heat and stir in butter and vanilla or espresso/cinnamon.

Rice Pudding

  • 1 1/2 cups cooked rice
  • 2 cups milk, divided
  • 1/4 teaspoon salt
  • 2/3 cup golden raisins (optional)
  • 1 egg, beaten
  • 1/3 cup white sugar
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  1. Cook rice, 1 1/2 cups milk and salt in saucepan over medium heat until thick and creamy, about 15-20 minutes.
  2. Stir in remaining 1/2 cup rice, raisins, beaten egg and sugar; cook until egg is set, about 2-3 minutes.
  3. Remove from heat; stir in butter and vanilla.