Janet Carter's Whole Wheat Rolls

the original recipe from Aunt Janet makes about 60 rolls. My KitchenAid cant handle that much dough, so I am halving the recipe for me. this recipe should make around 30 rolls.

Scald 1c. milk add 1/4c. melted butter and 1/4c. oil
(make sure it isn't too hot and kills the yest.)

2yeast cakes (2packages,or 4 1/2t. yeast)
1/2c hot water
1/2t. sugar

put 1/2t. salt in mixer - add milk mixture

(Stir up your wheat flour, about 4-5 cups by spreading your fingers and bringing them up through the flour to lighten it up.)

Add 1c. whole wheat flour to mixer, add yeast mixture, and 2 eggs. Mix

Add about 3-4c. whole wheat flour one cup at a time. Mix dough until it pulls away from the sides of the mixer.

Let rise in an oiled bowl covered with a towel for about 1 hour- or until doubled in bulk.

shape rolls and put in a greased pan and let rise until doubled in bulk.

bake at 350 for about 12-14 min.
time depends on size of the rolls and heat of the oven

Homemade Easy Bake Oven Mixes

This is for all of my friends with little girls. Oh how I miss those days.... Now you don't have to buy those expensive little packages.

Cookie Mix (For Use In Easy Bake Ovens)

1 1/2 c. quick oats
3/4 c. flour
1/4 tsp. baking soda
3/4 c. brown sugar (packed)
1/2 c. shortening

Mix ingredients in mixing bowl.
Stir until mixture looks like cornmeal.
Spoon about 1/2 cup mixture into 8
small containers or zipper bags.
Seal tightly. Label bags or containers with date.
Store in cool, dry place.
Will keep for 12 weeks.
Each package makes about 9 cookies.

TO USE:
To make raisin chocolate chip cookies:
Use 1 package Cookie Mix. Add 2 teaspoons water,
1 tablespoon raisins and 1 tablespoon
mini chocolate chips.
Mix together.
Drop by teaspoonfulls and flatten each cookie with
the bottom of a buttered drinking glass, dipped in sugar.
Follow directions for Easy Bake Oven.


Lemon,Chocolate Or White Cake Mix
(For Use In Easy Bake Ovens)

1 c. sugar
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. lemon flavored drink (such a kool aid)

*For chocolate cake mix, substitute
3 tablespoons unsweetened cocoa.
*For white cake mix, omit lemon powder/cocoa

1/3 c. shortening

Follow directions for mixing as
in the cookie recipe above.
Spoon about 1/3 cup mixture into
10 small containers or zipper bags.
Label and store in a cool, dry place.
Will keep for 12 weeks.

TO USE:
To 1 package cake mix, add four teaspoons water.
Stir with a fork or spoon until smooth.
Grease and flour a 4 inch miniature cake pan and
bake according to Easy Bake Oven Instructions.

Chicken Poppy Seed Salad

OK, I am allergic to poppy seeds, but this salad looked to good. I'll just have to leave them out, and hope that the salad is still good.

submitted by Brittany- the sisters cafe

Spinach leaves
Romaine leaves
Grilled chicken, sliced (grill with lots of lemon pepper seasoning)
Red onion, sliced thinly
Crispy bacon, crumbled
Shredded mozzarella cheese
Toasted almonds (or you can sugar the almonds. Put sliced almonds in a pan with lots of granulated sugar (about equal amounts). Cook on medium heat until sugar melts, coating the almonds as they brown.)


The best part... The Dressing:

1 1/3 cup sugar
2 tsp salt
2 tsp dry mustard
2/3 cup red wine vinegar
3 Tb Maui or Vidalia onion, chopped
2 cups canola oil
3 Tb poppy seeds


Mix the first 5 ingredients in a blender, then slowly add the oil, blending until thick. Stir in poppy seeds. Toss all ingredients together with generous amount of dressing before serving.


*This makes a lot of dressing! If you need a really big salad for a party then start with a large bunch of spinach, large head of romaine, 4 chicken breasts, 1 lb bacon, etc. I rarely make a salad that big so that is why there are no "amounts". So have fun with it - you're going to love it!

Homemade Thin Mints

What! I had no idea that you could make these on your own. I will still buy from my local girl scouts, but I'm going to have to try these just for fun.

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes 3 1/2-4 dozen cookies.

Rocky Road

from Julie Badger Jensen, Essential Mormon Celebrations

1 (14-ounce) can sweetened condensed milk
2 (6-ounce) Hershey’s® milk chocolate bars with almonds
1 (1-ounce) square unsweetened chocolate
2 tablespoons butter
1 teaspoon vanilla
3⁄4 cup toasted pecan halves or almonds
3⁄4 cup miniature marshmallows
In the top of a double boiler, combine sweetened condensed milk, Hershey’s chocolate bars,
unsweetened chocolate square, and butter. Stir over low heat until melted. Stir in vanilla. Cool for
about 15 minutes. Stir in nuts and marshmallows. Pour into a greased 8x8-inch pan. Let cool until firm.
Cut into squares. Makes 16 pieces.

Rhodes Churros

Prep Time: 10
Bake Time: 2-3
Servings: 36

Ingredients:
Rhodes™ Dinner Rolls, thawed but still cold
4 cups canola oil
1 cup sugar
1 teaspoon cinnamon

Directions:
Roll each roll into a thin 26-inch-long rope. Roll each end in opposite directions three or four times. Pick up each end and pinch together. The churro will twist together. Heat oil in a deep skillet to 350°. Place churros in oil and fry about 2 minutes or until light golden brown. Remove from oil and drain on paper towels. Combine sugar and cinnamon in a one gallon resealable bag and shake until well combined. Place warm churros, one at a time, in bag and shake until well coated.

Moist Mini Carrot Cakes

from the sisters cafe
Slightly adjusted from Dandee

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.
Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla
I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!

Simple Salad Dressing

Found on living the local life.
Hmmm... this seems to simple to taste good. I'll have to give it a try and let you know.

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
salt and pepper to taste

Olive Garden Salad & dressing

the sisters cafe
submitted by Erin


Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice


Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese


For homemade croutons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes


Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.


For the homemade croutons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.

Everyday Oatmeal Honey-Raisin Bread

(from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett)

Yield: 1 large loaf, 12 to 15 slices

“Because this dough includes cinnamon, which contains a yeast inhibiting chemical, the recipe calls for slightly more yeast than normal.”

2 ¾ cups (13.75 ounces) unbleached white bread flour, plus more as needed

1 cup old-fashioned rolled oats or quick-cooking (not instant) oats

1 ¼ teaspoons ground cinnamon

1 ½ teaspoons table salt

1 ¼ teaspoons instant, fast-rising, or bread machine yeast

½ cup clover honey or other mild honey

2 tablespoons corn oil or canola oil, plus extra for coating dough top and baking pan

½ cups plus 1 tablespoon ice water, plus more if needed

1 cup dark raisins, rinsed under warm water, then drained well and patted dry

1 teaspoon ground cinnamon mixed with 1 tablespoon granulated sugar for garnish




FIRST RISE: In a large bowl, thoroughly stir together the flour, oats, cinnamon, salt, and yeast. In another bowl or measuring cup, thoroughly whisk the honey and oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides and mixing to blend well. If the dough is stiff, stir in enough more ice water to soften it slightly; the dough should not be dry or overly stiff, as the oats draw up moisture. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. (For convenience, I refrigerated mine for 8 hours.) Let rise at cool room temperature (about 70°F) for 12 to 18 hours. (I sat mine out overnight for 12 hours.)

SECOND RISE: Stir the dough vigorously, adding in the raisins until evenly incorporated. Stir in enough more flour to yield a hard-to-stir consistency. (I think I added about 1 ¼ - 1 ½ cups of flour. It was still sticky, but very hard to stir.) Using an oiled rubber spatula, fold the dough in towards the center all the way around. (I didn’t do this. Instead, I floured my hands and shaped the dough into a tight ball.) This organizes the gluten for shaping the dough into a loaf. Invert the dough into a generously greased 9 X 5-inch loaf pan.

Brush or spray the top with oil, then using an oiled rubber spatula or fingertips, smooth out the surface and press the dough evenly into the pan. Using a well-oiled serrated knife or kitchen shears, make a ½-inch deep slash lengthwise down the loaf. Cover the pan with nonstick spray-coated plastic wrap.

LET RISE USING ANY OF THESE METHODS: For a 1 ½- to 3-hour regular rise, let stand at warm room temperature; for a 1- to 2- hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water (I used this method, and it took about 50 minutes for me); or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. When the dough nears the plastic, remove it and continue the rise until the dough extends ¼-inch above the pan rim. Sprinkle the cinnamon-sugar garnish over the top.

BAKING PRELIMINARIES: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 375°F.

BAKING: (At this point, I gave my neighbor instructions to bake it for 35 minutes, then cover with foil and let it go for only 20 more minutes. When I got to his house, the bread was already cooling, so I didn’t get a chance to check the internal temp. But the bread was VERY brown so I knew it was done, maybe slightly overdone.) Bake on the lower rack for 35 to 40 minutes, or until the loaf is well browned. Cover with foil, and continue baking for another 30 to 40 minutes more. Begin testing occasionally with a skewer inserted in the thickest part, until it comes out with slightly moist particles clinging to the end (or until the center registers 208° to 210°F on an instant-read thermometer). Bake for 5 to 10 minutes longer to ensure the center is baked through. Cool on a wire rack for 15 minutes. Turn the loaf out onto a rack; cool thoroughly.

SERVING AND STORING: Serve cool, or toasted; the bread doesn't slice well until completely cooled. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 3 days. May be frozen, airtight, for up to 2 months.

VARIATION: OAT-WHOLE WHEAT HONEY-RAISIN BREAD—Instead of 2 ¾ cups white bread flour, use 1 ¾ cups white bread flour (plus more if needed) and 1 cup whole wheat flour.

Pumpkin Chocolate Chip

posted on real mom kitchen.
from her mom in law

½ cup shortening
1 ½ cup sugar
1 egg
1 cup pumpkin
2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1 (12 oz) bag chocolate chips (or 10 oz bag of cinnamon chips)

Cream shortening and sugar. Mix in egg and pumpkin. Add remaining ingredients. Drop on greased cookie sheet. Bake for 10 minutes at 400 degrees. Makes about 2 ½-3 dozen

Chocolate Chip Cookies

I always just use the recipe on the back of the chocolate chip package. Hmmmm.. maybe I should try another way. This one comes from Laura on real mom kitchen.

2/3 cup shortening
2/3 cup butter (or you can use margarine)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 bag chocolate chips

Cream butter, shortening, and sugars together. Add eggs and vanilla and mix well. Add soda, salt, and flour and mix until combined. Stir in chocolate chips. Bake at 375 on an ungreased cookie sheet. Makes about 4 dozen cookies

Michel's Crockpot Beef Stew

the sisters cafe
submitted by Erin


1 can minestrone soup
1 can tomato soup
1 can water
1 - 1 1/2 lb stew meat
3-4 carrots, peeled and thickly sliced
1 large onion, chopped
3-4 potatoes, peeled and cut into large chunks


Combine all ingredients in a crockpot. Cook on low 8-10 hours or high 4-5 hours. Salt and pepper to taste.

Double Chocolate Banana Bread

The sisters cafe
submitted by Melanie
Recipe adapted from Cooking Pleasures


1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips


1. Heat oven to 350. Spray bottom of 8x4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

calzones

From: Aaron & Erika Sadler
posted on Mmmm....cafe

1 1/2 cup warm water
2 Tbs oil
4 and 1/4 cup flour
2 tsp salt
3 Tbs sugar
a little less than 1 tbs. rapid rise yeast

Combine sugar, yeast, and warm water in mixer. Allow to sit for 3 minutes. Add oil, flour, and salt. Knead until combined. Separate dough in to balls and roll out about 1/2-1/4 inch thick. Put filling on half of the rolled-out dough.
Then press with a fork around the edges to help seal the calzone. Cut three slices in the top to vent. Brush with egg white prior to baking. Bake at 350 degrees until a deep golden brown. (About 30 minutes).


Cody's favorite filling:
Alfredo sauce
chicken, boiled, cut into bite-size pieces
canadian bacon, minced and sautéed
turkey bacon, minced and sautéed
cheddar cheese
mozzarella cheese

1hour whole wheat bread

From: Amanda
posted on Mmmm....cafe
Another wheat bread recipe to try. This one leaves out the dough enhancer.

Makes 2 (8x4 inch) loaves


3 c. whole wheat flour
1/3 c. gluten flour, sifted (or vital wheat gluten)
1 1/4 T. instant yeast (or quick-rising)
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 - 2 1/2 c. whole wheat flour


Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.


Preheat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes. Remove from pans and cool on racks

Honey chicken

from Melanie Gunnell
This post is just slightly different from the blog chef. the advantage is you don't have to fry it. I am going to try them both.

2 lbs of diced uncooked chicken breast
1/3 cup flour
1/2 teaspoon garlic powder
Salt and pepper to taste
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

Heat oven to 350. In a shallow dish combine the flour and seasonings. Dip each piece of chicken in flour mixture and coat evenly.

Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.

After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes at 375.

Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Fajitas

Posted by Jodee on dinners ready
I found this recipe for fajita seasoning in my better homes and garden cook book. I always hate buying those packets at the store that are full of preservatives and way too expensive. This was yummy, great flavor, and made the chicken delish!

Fajita seasoning
In a small bowl combine:
1 1/2 tsp. ground cumin
1/2 tsp dried oregano crushed
1/4 tsp salt
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder


cut about 3 chicken breasts into strips, sprinkle 2 tsp. of seasoning onto chicken and marinate in the fridge for 20-30 min.
Meanwhile, saute bell peppers (all colors if you have them!), onion, zucchini, or whatever fajita toppings you like in a little olive oil and the rest of the seasoning till tender crisp. Set aside.
Saute chicken strips till done.
Serve on warm tortillas with cheese, beans, sour cream guac. etc...

Blender Wheat Pancakes

Saw this post by Jodee at dinners ready, and wondered if they could really as good and easy and she says. They would be wonderful for using up your food storage. When I give them a try I'll let you know if they pass the test.

1 Cup Milk
1 Cup uncooked whole wheat kernels
2 eggs
2 TBL oil
2 tsp baking powder
2 TBL Honey
1 1/2 tsp salt
Put milk and wheat in blender. Blend on high for 3-5 minutes or until batter is smooth. Add eggs, oil, baking powder, honey, and salt- blend on low till mixed. Bake on hot griddle or greased non stick skillet.

Crispy Chicken Wraps

submitted by Melanie-the sisters cafe
recipe from My Kitchen Cafe

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese (the sharper the better, in my book)
4 (12-inch) flour tortillas


1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.


2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.


3. Heat a large non-stick skillet (or use a panini maker like me) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.