Recipes For Yesterday's Post + A Bonus Recipe!

Amish White Bread

• 2 c. warm water
• 2/3 c. white sugar
• 1 1/2 t. salt
• 1/4 c. vegetable oil
• 6 c. bread flour (I used all purpose & it was fine)
• 1 1/2 T. dry yeast

Place in bread machine in order given. Hit dough cycle on your machine. When machine timer goes off, turn dough out onto lightly floured surface. Roll into rectangle with rolling pin. Starting at end, roll up into a loaf. Pinch seam. Place into a greased loaf pan, top down. Now flip so the top is visible. Cover with kitchen towel & place in warm oven for 30 minutes. Bake @ 350* for 20-25 minutes. Take out & brush with butter. If top browns too fast, loosely place a piece of foil over top & continue baking. Classic Chocolate Chip Cookies

• 2 eggs
• 1 c. butter, softened
• 1 t. soda
• 3/4 c. brown sugar
• 1/4 c. white sugar
• 1 t. vanilla
• 1 small box of instant vanilla pudding
• 3 c. flour
• 12 oz. pkg. chocolate chips

Preheat oven to 350*. Cream together butter & sugars; add eggs, soda, pudding, & vanilla. Add flour until mixture is not sticky to touch. Add chocolate chips. Bake 8 minutes. Yields: About 4 1/2 doz. (I make our cookies on the small side) You can mix this recipe up to make different kinds of cookies. I have used instant butterscotch pudding mix along with butterscotch chips; instant chocolate pudding mix along with peanut butter chips. Soft & Fast Bread Sticks

• 1 c. warm water
• 3 T. brown sugar
• 1 t. salt
• 1/4 c. oil
• 3 c. flour
• 2 1/2 t. yeast

Put in machine in order, set to dough cycle. Let rise in machine. Take out & pat into semi-long retangle (9x11). Take pizza cutter & slice lengthwise into 7-8 strips. Take one strip at a time & twist a bit before laying on greased sheet. So rest of strips, laying an inch apart. Cover & let rise. Cook @ 400* for 15 mins. Here's the bonus recipe! I made this last night & it was totally awesome! Tastes just like the soup at Olive Garden!! Olive Garden Zuppa Toscana Soup

• 10 c. water
• 7 chicken boullion cubes
• 1 t. salt
• 1 1/2 t. red pepper flakes (This was too much for us. I'm going to reduce it to 1/2 t. next time!)
• 2 t. minced garlic
• 1 lb (about 10 med.) potatoes, peeled & sliced
• 1 lb. Italian sausage (I only had mild so that's what I used. Still as good!)
• 1 large onion, diced
• 8 oz. bag of fresh kale (found in the packaged lettuce section at store)
• 1 c. heavy whipping cream
• 6 T. real bacon bits (not the hard crunchy ones!)

1. In large stockpot, combine water, salt, boullion cubes, pepper flakes, garlic, & potatoes. Cook on medium heat, stir occasionally.
2. Saute sausage & onion til done then add to stockpot, along with kale. Simmer about 20 mins. til kale & potatoes are tender.
3. Add cream & bacon bits. Simmer another 10 mins.

Campfire Brownie S'Mores

Campfire Brownie S'Mores

• 1 (19.8 oz.) box dark chocolate fudge brownie mix
• 1 (1.7 oz.) jar marshmallow creme
• 15 graham crackers
• 7 1/2 (1.55 oz.) milk chocolate bars *
• 1 (16 oz.) bag large marshmallows **
• 1 (12 1/4 oz.) jar chocolate fudge ice cream topping, optional

Preheat oven to temperature on brownie-mix box. Line a 13X9" baking pan with foil, leaving a 1" overhang for easier removal of brownies after baking; grease. (I didn't use foil. I just sprayed the pan with cooking spray)

Bake brownies according to package instructions for either fudgy or cakelike brownies.

Spread a layer of marshmallow creme on the brownie layer while still warm. Arrange half of the graham crackers in a single layer over the marshmallow creme.

Layer the chocolate bars over the crackers.

Place 1 large marshmallow on top of each graham cracker/candy bar; cover with remaining graham crackers.

Return to oven 5 minutes to slightly melt chocolate & marshmallows. Using foil, gently remove & cut using whole marshmallows as a portion guide. Zigzag chocolate fudge topping across grahams, if desired.

Makes 24

*I didn't have chocolate bars so I used a half bag of milk chocolate chips instead.

**I also didn't have any large marshmallows so I used mini marshmallows.

Cinnamon Rolls & Cream Cheese Frosting

Cinnamon Rolls

• 1 1/2 sticks margarine, melted
• 1 c. scalded milk
• 3 eggs
• 1/4 oz. pkg. (2 1/4 t.) rapid rising yeast
• 1/4 c. warm-to-touch water
• 1/4 c. sugar
• 4 1/2 c. flour (I had to add an additional 1/2 c.)
• 1 stick margarine
• Cinnamon, as needed
• 1 1/2 c. brown sugar

In a large bowl, add 1 1/2 sticks of melted margarine, scalded milk & eggs. Set aside. Dissolve package of yeast with water. Add sugar to water & yeast mixture; stir until dissolved. Beat all ingredients until well blended. Gradually beat in flour. You will have to hand stir in the last part of it. Cover bowl & refrigerate overnight or let rise in a warm oven for 1 hr. Roll out on a well-floured surface to a 1/2" thickness. Melt 1 stick of margarine & spread evenly on dough. Sprinkle cinnamon on top to cover. Then sprinkle brown sugar over all. Roll up starting with the long side. Lay with seam-side down & cut into 12 slices about 1 1/2" wide using dental floss. Put into 2 greased 9" pie pans. Place in oven at 150* for 1 hr. until rolls rise. Turn oven to 375* & bake for 13-15 minutes. Remove from oven. Brush with melted butter. Let stand for 5-10 minutes. Spread on cream cheese frosting.

Makes 1 dozen.

Cream Cheese Frosting

• 16 oz. powdered sugar
• 3/4 stick butter, softened
• 8 oz. cream cheese, softened
• 1 t. vanilla

Mix all ingredients together. If too thick, add a few drops of milk.

Canned Zucchini Bread?

I canned a few of these up in July & they are still as delicious 6 months later!

Canned Zucchini Bread

• 3 c. flour
• 1 t. salt
• 1 t. baking powder
• 1 t. baking soda
• 2 t. cinnamon
• 1/4 t. cloves
• 2 c. sugar
• 3 large eggs
• 1 c. oil
• 2 c. zucchini, grated
• 1/4 t. nutmeg
• 1 t. vanilla
• 1/2 c. pecans, chopped (optional)

Mix all ingredients. Bake in 8 wide mouth jelly jars or 4 (1 1/2 pint) wide mouth jars. Sterilize & spray inside of jar with cooking spray. Fill jars half full; put in cake pan to bake. For small jars, bake only for 35 minutes. For 1 1/2 pint jars bake about 1 hour & 15 minutes. Turn jars while baking so they bake evenly. After they are baked, screw on lids tightly. Set on dish towel to cool.

Zucchini Bars

Zucchini Bars

1 c. oil

2 c. white sugar

3 eggs (add one at a time)

1 t. vanilla

2 c. flour

1/4 t. baking powder

2 t. soda

1 t. salt

3/4 t. rolled oats

2 c. grated zucchini

1 c. chopped nuts (optional)

Frosting

1/2 c. margarine

3 oz. cream cheese

1 T. vanilla

2 1/2 c. powdered sugar

1/4 t. almond extract

Preheat oven to 350*. Mix together & pour into a greased 10X15 " (I always use a 9X13") pan. Bake 25-30 minutes. Cool. Mix frosting until smooth; spread on bars.

Refrigerate any leftover cake.

Baking Day w/ Pics & Recipes

Vanishing Oatmeal Raisin Cookies

1 c. margarine 1 c. brown sugar

1/2 c. white sugar

2 eggs

1 t. vanilla

1 1/2 c. flour

1 t. soda

1 t. cinnamon

1/2 t. salt

3 c. quick oats

1 c. raisins

Mix first 9 ingredients together in mixer. Stir in oats & raisins by hand. With small ice cream scooper, place 2 scoops of dough per cookie onto lightly greased cookie sheet.

Bake @ 350* for about 10 minutes.

Homemade Wheat Bread

1 c. warm water

2 T. oil

3 T. brown sugar

1 t. salt

1 egg, slightly beaten

1 c. ground wheat flour

1 c. bread flour

1 c. all-purpose flour

2 1/2 t. yeast

Put in order into machine. Hit dough cycle. Let rise. Take out & roll into a rectangle with rolling pin. Roll dough into loaf. When finished rolling up, pinch together. Put this to rise in a greased bread pan, with pinched end on bottom of pan. Let rise again til double in size, about 35 minutes.

Bake @ 375* for 20-25 minutes. Brush top with butter when done.

The fruits of my labor!

Blessings!.· ´¨¨)) -:¦:- ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:-Miki -:¦:- ((¸¸.·´*

Deep-Dish Cherry Pie

A few days ago my youngest daughter & I picked a small bucket full of cherries from one of our cherry trees so I decided I had better do something with them before they went bad. I made this recipe this morning. I have never used cherries picked from a tree in a recipe before but this one turned out pretty tasty!

Deep-Dish Cherry Pie

Old-fashioned, deep-dish pies were baked in a casserole with just one crust on top. To catch any juice that bubbles over, put the casserole in the oven on a baking sheet.

1 c. sugar

1/4 c. all-purpose flour

1 t. lime juice

1/4 t. grated lime rind (I omitted this since I didn't have any. Tastes just fine without)

4 c. fresh or frozen pitted tart red cherries

*1 store-bought or homemade pie crust (mine was homemade. see recipe below.)

*Note: If using pie recipe below, only use 1/4 of roll

1. Preheat oven to 375*. In large bowl, stir together sugar, flour, lime juice, & lime rind. Add cherries; toss til cherries are coated. (If using frozen cherries, let mixture stand for 15-30 minutes or til cherries are partially thawed but still icy, stirring occasionally.) Pour cherry mixture into a 1 1/2 qt. casserole dish.

2. Place pie crust on top of cherry mixture. Trim crust to 1" beyound edge of casserole. Fold under the extra crust & crimp edge. Cut slits in crust. Brush with mixture of egg & water; sprinkle with a little additional sugar.

3. Bake for 50-55 minutes or til crust is golden. Cool on wire rack for 1 hr. before serving. Serve warm with vanilla ice cream.

Makes 8 servings.

Perfect Pie Pastry

Makes enough for 2 pies with top crusts

4 c. all-purpose flour

1 T. sugar

2 t. salt

1 3/4 c. shortening

1 egg

1 T. cidar vinegar

1/2 c. water

1. Combine flour, sugar, salt, & shortening in large bowl & blend til it has the texture of coarse crumbs. In small bowl, whisk together egg, vinegar, & water. Drizzle over flour mixture & mix thoroughly. Shape dough into patty, wrap in plastic wrap, & place in freezer for 45 minutes, or refrigerate overnight.

2. When chilled, form dough into a long roll, & divide into fourths. Roll & use immediately, or wrap each portion separately & refrigerate or freeze.