Amish White Bread

Ingredients

• 2 cups warm water (110 degrees) (may need to add more while mixing)
• 1/3 - 2/3 cup white sugar (depending on how sweet you want it)
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour
• Shortening for greasing

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well greased bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F for 30 minutes (or until inside of bread reaches a temperature of 200 degrees). Brush some melted butter over the top crust while it's on the cooling rack to keep the crust soft.

* Adapted from http://allrecipes.com/recipe/amish-white-bread/detail.aspx

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients:

1 (8 ounce) package cream cheese, softened
2 tablespoons dried chives
1 clove garlic, minced
4 skinless, boneless chicken breast halves, butterflied
4 slices bacon
2 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. In a bowl, mix the cream cheese, chives, and garlic. Divide the mixture into 4 balls.

Place 1 cream cheese ball in the center of each butterflied chicken breast half. Fold the chicken over the cream cheese, wrap with a slice of bacon, and secure with toothpicks. Arrange the chicken in a baking dish. Pour the butter over the chicken.

Bake 30 minutes in the preheated oven, or until the bacon is crisp and the chicken is no longer pink and juices run clear.

* Adapted from http://allrecipes.com/recipe/cream-cheese-garlic-and-chive-stuffed-chicken/detail.aspx

Italian Meatballs

Ingredients:

1 lb Ground beef

1 lb Ground pork sausage

2 T Dried minced onion

½ C Corn flake crumbs

1 tsp Dried parsley

1/8 tsp Black pepper

1 tsp Worcestershire sauce

2 Eggs

½ C Milk

1 ½ tsp Salt

1 ½ tsp Oregano

1 tsp Basil

1 Clove garlic, minced

Olive oil

Directions:

Combine all ingredients. Form into balls and cook in olive oil in a frying pan.

* From my mom's recipe box

Honey Wheat Bread

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) pkgs active dry yeast (or 4 1/2 tsp.)
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey (omit if you want less sweet bread)
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.

* Adapted from http://allrecipes.com/recipe/simple-whole-wheat-bread/

Best Oatmeal Cookies

Preheat oven to 350 degrees. Mix 2 ½ Cups flour, 1 Teaspoon baking soda, 1 Teaspoon salt; set aside.

Mix 1 Cup soft butter, ¾ Cup granulated sugar, ¾ Cup firmly packed brown sugar, 1 Teaspoon vanilla extract, ½ Teaspoon water; beat till creamy. Beat in 2 large eggs.

Add flower mixture; mix well. Stir in 12 oz. Chocolate chips. Add 1 ½ Cups oatmeal (quick oats).

Bake 10-11 minutes.

Variations:

6 ounces peanut butter chips and 6 ounces chocolate chips.

Or

6 ounces white chocolate chips and 6 ounces craisins (also good with 1 tsp orange extract instead of vanilla).

Or

6 ounces dried cherries and 6 ounces chocolate chips with ½ tsp almond extract and ½ tsp vanilla.

Notes: I think the trick to these coming out perfect is how to cook them. First, I put them in for 8 minutes, turn the pan around, and then cook for 2 more minutes (or 3 sometimes for the first pan full since the pan is cool) so that they cook more evenly. Then I take them out before they start to have more than just a TINGE of brown on the bottom edges. I let them sit on the hot cookie sheet on the counter for about 6 more minutes before moving them to a cooling rack. This process seems to help them to come out just perfect and soft.

* Adapted from an old Toll House recipe

Mashed Sweet Potatoes

Ingredients

6 sweet potatoes, peeled and cubed
3/4 cup milk
1/2 cup butter
3/4 cup maple syrup

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender, 20 to 30 minutes.

Mash potatoes, slowly adding milk, about 1/2 a cup at a time. Use more or less to achieve desired texture. Add butter and maple syrup, to taste. Mash until smooth. Serve warm.

* From http://allrecipes.com/recipe/mashed-sweet-potatoes/

Roasted Vegetable Lasagna

Ingredients:

1 Pound eggplant, sliced into 1/4inch rounds

1/2 Pound medium fresh mushrooms, cut into 1/4 inch slices

3 Small zucchini, cut lengthwise into1/4-inch slices

2 Sweet red pepper, cut lengthwise into 6 pieces each

3 Tablespoons olive oil

1 Clove garlic, minced

1 Teaspoon salt

1/2 Teaspoon pepper

1 (15 ounce) Container reduced-fat ricotta cheese

1/4 Cup grated Parmesan cheese

1/4 Cup egg substitute

1 (26 ounce) Jar spaghetti sauce (meat optional)

12 No-boil lasagna noodles

2 Cups shredded part-skim mozzarella cheese

3 Tablespoons minced fresh basil

Directions:

Coat two 15-in. x 10-in. x1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese.Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

* Adapted from http://allrecipes.com/Recipe/Roasted-Vegetable-Lasagna/Detail.aspx?src=etaf