Simple Whole Wheat Bread

• 3 cups warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1/3 cup honey
• 5 cups bread flour
• 3 tablespoons butter, melted
• 1/3 cup honey
• 1 tablespoon salt
• 3 1/2 cups whole wheat flour
• 2 tablespoons butter, melted

1. 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.
2. 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.
3. 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.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 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

Note from Katie: I made this yesterday for the first time and it is soooo good!

Sweet Potato Casserole

5 cups sweet potatoes or yams, cooked and mashed
1/2 cup sugar
2 eggs
1/2 cup evaporated milk
1 tsp. vanilla
pinch of salt
1/3 cup butter

Topping:
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1/3 cup butter, melted

Combine first seven ingredients and mix until smooth.
Pour into a 2 qt. casserole dish.
Mix all topping ingredients and spread over sweet potato mixture.
Bake at 350 degrees for 35 to 40 minutes.
Cool for 10 minutes and serve warm.

note:I made the sweet potato/yam mixture the night before, covered it and put it in the fridge so I didn't have to do as much the next day. It was so good!

Wassail

1 1/2 cups white sugar
8 whole cloves
3 cups water
3 cinnamon sticks
1 1/2 cups orange juice
1 cup lemon juice
1 gallon apple juice

In a saucepan, combine the sugar, cloves, water, and cinnamon. Bring to a boil, and continue to boil for 10 minutes. Stir in the orange juice, lemon juice, and apple juice. Return to the heat, and boil for 10 to 15 minutes. Remove cloves and cinnamon sticks before serving.


Wassail (This one is a bit healthier for you)

1- 12oz can frozen OJ
1-6oz can frozen lemonade
2 quarts water
1 gallon Apple cider (can use apple juice)
5 cinnamon sticks
5 whole cloves

Stir together in big pot and simmer for at least 10 minutes(the longer the better). Remove spices.

Pumpkin Pie Cake

1 Yellow Cake Mix
1 Egg
1/2 cup melted butter

Mix together. Reserve 1 cup of mixture. Spread rest in a 9x13 pan (don't press in down).

Mix 1 large can of Pumpkin and follow as for pie filling. Pour this over crumbs.

Add 1/4 cup sugar, 1 tsp. cinnamon and 1/4 cup butter to crumb mixture you saved and sprinkle over pumpkin.

Bake at 350 for 1 hour. Serve with Vanilla Ice Cream or whipped cream.

Homemade Rolls

1/2 C. Sugar
1 Extra-Large Egg (2 T. Dry Egg Powder + 1/4 C. Water)
1 T. Shortening
1 C. Milk (3 T. Dry Powdered Milk + 1 C. Water)
1 t. Salt
4 1/2-5 C. Flour (enough to make a sticky dough) I usually do 1/4 to 1/2 Whole wheat flour
1 pkg yeast (2 1/2 t. yeast), softened in 1/2 C. lukewarm water

Beat sugar and egg. Scald milk; cool. Then add to sugar and egg. Stir in shortening, yeast, salt, flour. Let rise about 2-21/2 hours. Shape, cut, rise again about 1/2-1 hour. bak. (400, about 12 minutes or until golden brown. Makes 16 good sized rolls. You may want to double the recipe, as these rolls disappear fast!

Cinnamon Chip Bread (like Great Harvest)

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note from Crystal, 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain's Country Stores)
11-12 cups flour (*Note from Crystal, this is a great recipe to disguise wheat in! Try it at least half whole wheat flour and half all-purpose or get really gutsy and try it 100% whole wheat!)

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to "cake batter" stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

Homemade Salsa

4-5 Tomatoes (Garden or Store bought)
1 onion
1-2 jalepenos
2 cloves garlic
1/2 bunch cilantro

Chop each item separately in food processor. Then mix all together (or if you're in a hurry throw it all in together). Add salt to taste.

Tomato & Pesto Pizza

This pizza is bursting with flavor! There's somthing about the combination of tomatoes, pesto, and cheese that is just flat out amazing. It's simple and FRESH, yet sinfully mouthwatering.

1 pizza dough, rolled out (homemade or Rhodes frozen bread, thawed)
1/4 c. pesto
2-3 c. mozzarella cheese (FRESH, sliced mozarella is best, but shredded is ok too... that is what we used in the picture)
2-3 fresh tomatoes, sliced
salt & pepper
Parmesan cheese
fresh basil, dried and crushed

Spread pesto onto the pizza dough. Layer (or sprinkle) cheese on top of the pesto. Arrange tomatoes on top of the cheese and sprinkle with a little salt and pepper. Add any remaining mozzarella, then sprinkle with Parmesan and basil. Bake at 400 degrees for 12-15 minutes (check after 10 minutes). Serve immediately.

Cafe Rio Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

Cafe Rio Sweet Pork

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 tomatillo
1 jalepeno
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, 1 tomatillo, 1 jalepeno,enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Fall Harvest Alfredo

2/3 C. Magic Mix
1 C. Water
1/4 C. Shredded Parmesan Cheese (If you use canned parmesan cheese it will be thicker)
1/2 C. Cooked and Pureed Pumpkin
1/2 t. Cinnamon
Dash of Nutmeg
1/4 C. Sour Cream or Cream Cheese
1 C. chopped Chicken
4 C. favorite pasta
Chopped Apple (to garnish, 1/2 an apple per person)

Instructions

1. Get you noodles boiling and chicken cooking.

2. Make a white sauce from magic mix by combine magic mix and water in sauce pan over medium high heat, stirring constantly until it boils and thickens. Once the sauce is thickened, turn heat to low and add parmesan cheese, pumpkin, spices, and sour cream.

3. Combine noodles, chicken, and sauce and serve immediately.

4. Garnish with chopped apples. serves 4

Magic Mix Fudgesicles

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla

Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. (*note* you won't refridgerate this like you would if you were making the pudding, just go straight to the next step after adding the vanilla)

Add 1/2 C. milk (1-1/2 T. Powdered Milk + 1/2 C. Water) to pudding and stir.

Pour into ice cube trays with toothpicks or little dixie cups with spoons. The best way to get the toothpicks to stay put while you're freezing is to cover the ice cube trays with aluminum foil and then stick the toothpicks in, as picture below.

McDonald's Cheeseburger Macaroni and Cheese

(no joke! It tastes just like a McDonald's cheeseburger, what kid can resist? Not to mention it's a complete meal in one and is just as easy and fast as the stuff in the blue box plus it sneaks in vegetables. Try it! Your family will eat powdered milk! :)

Ingredients:
2 C. White Sauce from Magic Mix (See Below)
2 C. Uncooked Macaroni (from food storage :)
2 C. Cheese
1-2 tsp. salt or garlic salt (optional)
1/2 C. Ketchup
1 T. Yellow Mustard
1 lb. Cooked Ground Beef (I cook all my ground beef when I buy it and separate it into 1 lb. bags which makes a meal like this SOO easy!)
1/4 C. Dehydrated Onion hydrated in 1/2 C. Warm Water, drained (optional)
1 Bag Frozen Mixed Vegetables (if you want an easy way to cook frozen vegetables, simply poke the bag with a fork and cook in your microwave for 5-6 minutes. Those new Steamer veggie bags do the same thing but are tons more money!)

Directions:
Cook Macaroni in boiling water until tender. Cook hamburger while macaroni cooks. Drain macaroni and make white sauce in empty pot. Combine all ingredients and heat through. (I garnished mine with fresh tomatoes.)

Magic Mix White Sauce

2/3 C. Magic Mix
1 C. Water
In saucepan combine Magic Mix and water. Stir rapidly (I use a wire wisk) over medium heat until it starts to bubble. (Use Magic Mix White Sauce for all recipes calling for a white or cream sauce.) Makes 1 cup

Magic Mix Pudding

1/2 C. Sugar
1 C. Magic Mix
2-3 T. Cocoa (optional)
2 C. Water
1 t. Vanilla
Combine Magic Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding bubbles. Add vanilla and beat. Cover and Cool. Makes 4 1/2 C. Servings

Magic Mix

Magic Mix, is just that, MAGIC and a must have in your fridge! It makes a perfect white sauce in minutes (a.k.a cream soups, macaroni and cheese, cheese sauce for broccoli, etc.), makes INCREDIBLE tasting pudding, and of course...uses your food storage, in the powdered milk form.



How to make Magic Mix Video

The basic instructions for Magic Mix are as follows:
2-1/3 C. Powdered Milk
1 C. All Purpose Flour (Yes, use All Purpose)
1 C. (2 sticks) Margarine (***HAS TO BE REAL MARGARINE, NOT SPREAD***) or Butter, at room temperature
Combine dry milk, flour and margarine/butter into a large bowl and refrigerate.

Tropical Ambrosia

* 5 large egg yolks
* 2/3 cup sugar
* 3/4 cup frozen passion fruit pulp (such as Goya), thawed
* 1/2 cup (1 stick) unsalted butter, cut up
* Pinch salt
* 1 container (8 ounces) frozen whipped topping (such as Cool Whip), thawed
* 1 mango, peeled
* 3 kiwi, peeled
* 1/2 fresh pineapple, peeled and cored
* 1 can (15 ounces) mandarin oranges
* 1 cup sweetened flaked coconut, plus more for garnish
* 1 frozen pound cake (10.75 ounces), thawed
* 2 cups plus 1 tablespoon mini marshmallows
* 1 cup raspberries

Directions

1. Passion Fruit Curd: Combine egg yolks, sugar, passion fruit pulp, butter and salt in a small saucepan. Cook over medium heat for 8 minutes, stirring constantly, or until mixture thickens and registers 160° on an instant-read thermometer. Note: Do not let the mixture come to a boil or it will curdle.

2. Transfer mixture to a medium-size bowl set over an ice bath (a larger bowl filled with ice and cold water). Stir with a wooden spoon until chilled.

3. Fold whipped topping into chilled curd. Cover with plastic wrap and refrigerate until ready to assemble.

4. Assembly: Cut mango into 3/4-inch chunks. Cut 1 kiwi in half lengthwise, then crosswise into 1/4-inch-thick slices. Cut remaining kiwis into 1/2-inch chunks. Cut pineapple into 1/2-inch-thick slices, then cut slices into 3/4-inch chunks.

5. Drain mandarin oranges. Set aside about 14 pieces of the nicest looking oranges and pineapple and all of the kiwi slices. Toss remaining mango, kiwi chunks, oranges and pineapple with 1 cup coconut to blend (makes about 6 cups).

6. Cut cake into 1/2-inch-thick slices (14 total). Using a 1-1/2-inch round cookie cutter, cut a semicircle from the bottom edge of each cake slice. Cut remaining pound cake scraps into 3/4-inch pieces.

7. Spread 1 cup of the fruit mixture in an even layer on the bottom of trifle dish. Arrange a row of the reserved kiwi slices, cut-edge down, along bottom, pressed against the side of dish. Add reserved pieces of pineapple in between each kiwi slice and mandarin oranges on top of kiwi. Set aside 1 cup of the fruit mixture; spread remaining fruit into the serving dish. Spread level.

8. Sprinkle 2 cups of the mini marshmallows in an even layer on top of fruit, making sure they reach the side of the dish. Place raspberries in a single layer along outer edge of dish. Add any leftover berries to the reserved fruit.

9. Place the semicircles of pound cake on top of raspberries, straight-side down, pressing against the side of the dish. Add the cubed pound cake scraps to help support the semicircles. Press down slightly so top is level.

10. Spread passion fruit curd evenly over cake layer. Mound remaining chopped fruit on top and sprinkle with remaining 1 tablespoon mini marshmallows. Garnish with coconut. Refrigerate at least 1 hour or until ready to serve.

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds
Make It


PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

FOR THE CAKE

* 1 (18 1/4 ounce) betty crocker white cake mix
* 1 1/4 cups water
* 1/3 cup oil
* 3 egg whites

FOR THE LEMON CREAM FILLING

* 1 (8 ounce) package cream cheese, softened
* 2 cups powdered sugar
* 4 teaspoons lemon juice
* 1 cup heavy cream

FOR THE CRUMB TOPPING

* 1/2 cup flour
* 1/2 cup powdered sugar
* 1/4 cup cold butter
* 1/2 teaspoon vanilla extract
* powdered sugar (for garnish)

Directions

1. If you choose to use a different brand of white cake, use the manufacturer's directions instead of mine.
2. TO MAKE CAKE:.
3. Preheat oven to 350 degrees F. Grease a 10-inch layer cake pan or springform pan.
4. Mix the ingredients for the cake following the procedure on box. Pour batter into prepared pan.
5. Bake at 350 degrees F for 40-45 minutes. Cool slightly, then remove cake from pan to rack to cool completely.

6. TO MAKE THE LEMON CREAM FILLING:.
7. In a medium-size bowl, combine cream cheese and 2 cups powdered sugar in a with an electric mixer until smooth. Mix in lemon juice.
8. In a large bowl with an electric mixer on high whip cream until stiff peaks form. Using a spoon, fold cream cheese mixture into the whipped cream; set aside.

9. TO MAKE THE CRUMB TOPPING:.
10. In a medium-size bowl, combine flour and 1/2 cup powdered sugar. Add butter and dribble in the vanilla extract. Cut cold butter into flour mixture until mixture is in pieces no larger than a pea. Refrigerate until ready to frost cake.

11. TO ASSEMBLE THE CAKE:.
12. When the cake is completely cool, cut into two layers. Reserve 1/2 cup of the Lemon Cream Filling. Spread the remainder of the filling on the bottom half of the cake. Place the second half on top. Frost the top and sides of the cake with the remaining 1/2 cup of the Lemon Cream Filling. Cover the top and sides of the cake with the Crumb Topping, pressing it onto the sides to cover.
13. Refrigerate for at least 3 hours before serving.

14. TO SERVE:.
15. Cut into slices; dust with powdered sugar.

Whole Wheat Pumpkin Bread

Ingredients:
1 cup canned pumpkin
1 cup white sugar
1/2 cup firmly packed brown sugar
3 egg whites (or 2 T. dryPowdered Egg + 1/4 C. Water)
1/2 cup fat-free milk (1-1/2 T. Dry Powdered Milk + 1/2 C. Water)
1/4 cup canola oil
2 cups whole wheat flour
2-1/2 tsp. Baking Powder
2 tsp. pumpkin pie spice
1/4 tsp. salt
Directions:
PREHEAT oven to 350ºF. Grease a nonstick 9x5-inch loaf pan; set aside. Mix pumpkin, 1 cup granulated sugar, the brown sugar, 3 of the egg whites, milk and oil in large bowl. Add flour, baking powder, pie spice and salt; stir just until moistened.

SPOON the pumpkin batter into prepared pan.

BAKE 1 hour to 1 hour 5 min. or until wooden toothpick inserted in center comes out clean. Run knife or thin spatula around edges of pan to loosen bread; cool in pan on wire rack 10 min. Remove bread from pan to wire rack; cool completely.

Spinach and Bacon Quiche

Ingredients

* 6 large eggs, beaten
* 1 1/2 cups heavy cream
* Salt and pepper
* 2 cups chopped fresh baby spinach, packed
* 1 pound bacon, cooked and crumbled
* 1 1/2 cups shredded Swiss cheese
* 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Note: I usually use half and half instead of cream. I also use cubed ham instead of bacon and if I don't have swiss I use whatever cheese I have. It usually has to cook longer than 45 minutes.

BETTY’S CANDY CANE COOKIES

½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
1 CUP POWDERED SUGAR
1 EGG
1 ½ TSP. ALMOND EXTRACT
1 TSP. VANILLA
2 ½ CUPS FLOUR
1 TSP. SALT
½ TSP. RED FOOD COLOR
½ CUP CRUSHED PEPPERMINT CANDY
½ CUP GRANULATED SUGAR

HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, POWDERED SUGAR, EGG, AND FLAVORINGS. BLEND IN FLOUR, AND SALT. DIVIDE DOUGH IN HALF; BLEND FOOD COLORING INTO ONE HALF.
SHAPE DOUGH FROM EACH HALF INTO 4-INCH ROPES. PLACE ROPES SIDE BY SIDE AND PRESS TOGETHER LIGHTLY AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP DOWN TO MAKE CANDY CANE SHAPE.
BAKE 9 MINUTES OR UNTIL SET. MIX CANDY AND SUGAR. IMMEDIATELY SPRINKLE WITH CANDY MIXTURE AND REMOVE FROM PAN.

BETTY’S LEMON SQUARES

1 CUP FLOUR
½ CUP BUTTER
¼ CUP POWDERED SUGAR
2 EGGS
1 CUP SUGAR
½ TSP. BAKING POWDER
¼ TSP. SALT
2 TBSP. LEMON JUICE

HEAT OVEN TO 350 DEGREES. MIX THOROUGHLY FLOUR, BUTTER AND POWDERED SUGAR. PRESS IN UNGREASED SQUARE PAN. BAKE 20 MINUTES. BEAT REMAINING INGREDIENTS ABOUT 3 MINUTES OR UNTIL LIGHT AND FLUFFY. POUR OVER HOT CRUST. BAKE ABOUT 25 MINUTES OR UNTIL NO IMPRINT REMAINS WHEN TOUCHED LIGHTLY IN CENTER. COOL, CUT INTO SQUARES.

CHOCOLATE BUTTER FROSTING

1/3 CUP BUTTER, SOFTENED
2 OUNCES MELTED UNSWEETENED CHOCOLATE (COOL)
2 CUPS POWDERED SUGAR
1 ½ TSP. VANILLA
ABOUT 2 TBSP. MILK

MIX THOROUGHLY BUTTER AND COOLED CHOCOLATE. BLEND IN SUGAR. STIR IN VANILLA AND MILK; BEAT UNTIL FROSTING IS SMOOTH AND OF SPREADING CONSISTENCY.

BETTY’S STARLIGHT CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
3 EGGS

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 * 13 PAN. MEASURE ALL INGREDIENTS INTO LARGE MIXER BOWL. BEAT 3 MINUTES ON HIGH SPEED. POUR INTO PAN. BAKE 40 TO 45 MINUTES.

BETTY’S SILVER WHITE CAKE

2 CUPS FLOUR
1 ½ CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
½ CUP SHORTENING
1 CUP MILK
1 TSP. VANILLA
4 EGG WHITES (1/2 CUP)

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 *13 PAN. MEASURE FLOUR, SUGAR, BAKING POWDER, SALT, SHORTENING, MILK, AND VANILLA INTO LARGE MIXER BOWL. BLEND ½ MINUTE ON LOW SPEED, BLEND 2 MINUTES ON HIGH SPEED. ADD EGG WHITES; BEAT 2 MINUTES ON HIGH SPEED. BAKE 35 TO 40 MINUTES.

BUTTERMILK WAFFLES

2 EGGS
2 CUPS BUTTERMILK
2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. BAKING SODA
½ TSP. SALT
¼ CUP PLUS 2 TBSP. SHORTENING

HEAT WAFFLE IRON. BEAT EGGS; BEAT IN REMAINING INGREDIENTS UNTIL SMOOTH. POUR BATTER ONTO WAFFLE IRON. BAKE ABOUT 5 MINUTES OR UNTIL STEAMING STOPS.

BUTTERMILK PANCAKES

1 EGG
1 CUP BUTTERMILK
2 TBSP. OIL
1 CUP FLOUR
1TBSP. SUGAR
1 TSP. BAKING POWDER
½ TSP. BAKING SODA
½ TSP. SALT

BEAT EGG; ADD REMAINING INGREDIENTS IN ORDER LISTED AND BEAT UNTIL SMOOTH. GREASE GRIDDLE.

BETTY’S DUMPLINGS

1 ½ CUPS FLOUR
2 TSP. BAKING POWDER
¾ TSP. SALT
3 TBSP. SHORTENING
¾ CUP MILK

MEASURE FLOUR, BAKING POWDER, AND SALT INTO BOWL. CUT IN SHORTENING THOROUGHLY, UNTIL MIXTURE LOOKS LIKE MEAL. STIR IN MILK. DROP DOUGH BY SPOONFULS ONTO HOT MEAT OR VEGETABLES IN BOILING STEW. COOK UNCOVERED 10 MINUTES LONGER OR UNTIL DUMPLINGS ARE FLUFFY.

BETTY’S BUTTERMILK BISCUITS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. SALT
¼ TSP. BAKING SODA
1/3 CUP OIL
2/3 CUP BUTTERMILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

BETTY’S REGULAR BISCUITS

2 CUPS FLOUR
3 TSP. BAKING POWDER
1 TSP. SALT
1/3 CUP OIL
2/3 CUP MILK

HEAT OVEN TO 450 DEGREES. MEASURE DRY INGREDIENTS INTO BOWL. POUR OIL AND MILK INTO MEASURING CUP; POUR ALL AT ONCE INTO FLOUR MIXTURE. STIR UNTIL MIXTURE CLEANS SIDE OF BOWL AND FORMS A BALL. BAKE 10 TO 12 MINUTES.

CHILI RELLENO CASSEROLE

8 EGGS, BEATEN
1 (12 OZ.) CAN EVAPORATED MILK
2 CUPS SHREDDED JACK CHEESE
1 CUP SHREDDED CHEDDAR CHEESE
3 TBSP. FLOUR
2 (7 OZ.) CANS WHOLE CHILI PEPPERS
½ TSP. SALT
¼ TSP. PEPPER
1 (8 OZ.) CAN TOMATO SAUCE

BEAT EGGS WITH EVAPORATED MILK, FLOUR, SALT AND PEPPER. ADD SHREDDED CHEESES. BUTTER A 9 * 13 PAN. OPEN CHILIES FLAT AND REMOVE SEEDS. COVER BOTTOM OF PAN WITH OPENED PEPPERS. POUR HALF EGG/CHEESE MIXTURE OVER CHILIES. LAY DOWN ANOTHER LAYER OF CHILIES. POUR BALANCE OF EGG MIX ON TOP. BAKE 40 MINUTES AT 350 DEGREES. POUR TOMATO SAUCE OVER TOP. BAKE 20 MORE MINUTES.

VANILLA BUTTER CREAM FROSTING

Vanilla Buttercream Frosting

Makes enough frosting for about 2 dozen cupcakes

1 cup (2 sticks) of unsalted butter, room temperature
6-8 cups of powdered sugar
1/2 cup of milk
1.5 tsp vanilla extract

1. In an electric mixing bowl fitted with the paddle attachment or if you don't have an electric mixing bowl use a large bowl and an electric mixer, mix the butter until smooth and creamy (a few minutes).
2. Add 4 cups of the sugar, the milk and vanilla and on low speed mix until combined.
3.Add two more cups of sugar and on low speed mix until light and fluffy. If you need to, add the remaining two cups of powdered sugar.

Tips: When mixing together the buttercream frosting ingredients, be aware that powdered sugar is very light and will get into the air. You will know this is happening because when you breathe in you will feel and taste a sweetness in your breath. To avoid this, place a clean dish towel over the mixing bowl.

SLOPPY JOES

1 LB. GROUND BEEF
1 CUP ONION
1 CUP CELERY
1—8 OZ. CAN TOMATO SAUCE
1—10 ¾ OZ. CAN CONDENSED TOMATO SOUP
¾ TSP. SALT
¼ TSP. CHILI POWDER

BROWN GROUND BEEF AND ADD ONION AND CELERY; COOK UNTIL TENDER; ADD ALL OTHER INGREDIENTS AND SIMMER UNCOVERED ABOUT 30 MINUTES. SPOON ONTO HAMBURGER BUNS

SWEET ROLLS (DINNER ROLLS, CINNAMON, ORANGE,ETC.)

MIX UNTIL MOIST: 1-1 ½ CUPS WATER
2/3 CUP POWDERED MILK
½ CUP SUGAR
1 TSP. SALT
2 EGGS (BEATEN)
¼ CUP ORANGE JUICE OR WATER
½ CUP BUTTER, MELTED
2 CUPS FLOUR
2 TBSP. YEAST

ADD 3 TO 4 CUPS FLOUR TO THIS UNTIL DOUGH IS MANAGEABLE AND KNEAD FOR A FEW MINUTES. LET DOUGH REST ON OILED COUNTER AND LET RISE 15 MINUTES. PUNCH DOWN AND ROLL OUT INTO DESIRED SHAPES. BAKE AT 350 DEGREES FOR 12—15 MINUTES AFTER LETTING ROLLS RIST FOR 30—45 MINUTES.

ORANGE FILLING:
BEAT TOGETHER: ½ CUP SOFTENED BUTTER
½ CUP BROWN SUGAR
1 TBSP. GRATED ORANGE PEEL
¼ CUP HONEY
THEN ADD THESE AND STIR:
½ CUP FLOUR
½ CUP SLICED ALMONDS
1 TSP. ORANGE FLAVORING

CINNAMON SPRINKLE OR FILLING:
2 TBSP. BUTTER, MELTED
½ CUP BROWN SUGAR
1 ½ TSP. CINNAMON

PUMPKIN BREAD

2/3 CUP SHORTENING
2 2/3 CUP SUGAR
4 EGGS
1 CAN(1 LB.) PUMPKIN
2/3 CUP WATER
3 1/3 CUP FLOUR
2 TSP. BAKING SODA
1 ½ TSP. SALT
½ TSP. BAKING POWDER
1 TSP. CINNAMON
1 TSP. CLOVES

HEAT OVER TO 350 DEGREES. GREASE PAN. IN A LARGE BOWL, CREAM SHORTENING AND SUGAR UNTIL FLUFFY. STIR IN EGGS, PUMPKIN AND WATER. BLEND DRY INGREDIENTS. POUR INTO PANS. BAKE FOR 70 MINUTES.

PUMPKIN COOKIES

2 CUPS FLOUR
1 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. BAKING SODA
½ TSP. GROUND NUTMEG
½ CUP BUTTER
1 CUP BROWN SUGAR
1 EGG
1 CUP CANNED PUMPKIN
1 TSP. VANILLA

BAKE AT 375 DEGREES. BAKE FOR 8 TO 10 MINUTES. STIR FLOUR, BAKING POWDER, CINNAMON, BAKING SODA, NUTMEG.
BEAT BUTTER; ADD SUGAR AND BEAT UNTIL FLUFFY. ADD EGG, PUMPKIN, AND VANILLA, BEAT WELL. MIX IN DRY INGREDIENTS.

GINGERBREAD CUPCAKES WITH PUMPKIN CREAM CHEESE FROSTING

1 BOX PREPARED GINGERBREAD MIX, PREPARED TO PKG. DIRECTIONS FOR CAKE
8 OZ. CREAM CHEESE, SOFTENED
½ CUP CANNED PUMPKIN PUREE
¼ TSP. GRATED NUTMEG
1 ORANGE, ZESTED
½ TSP. VANILLA
3 ½ CUPS POWDERED SUGAR

HEAT OVEN TO 375 DEGREES. DIVIDE PREPARED CAKE MIX INTO MUFFIN TINS AND BAKE FOR 20 MINUTES. BEAT CREAM CHEESE, PUMPKIN, NUTMEG, ORANGE ZEST, AND VANILLA WITH HAND MIXER AT MEDIUM SPEED. BEAT IN SUGAR UNTIL FROSTING IS FLUFFY. FROST CUPCAKES AFTER COOLED.

JAM MUFFINS

1 ¾ CUPS FLOUR
2 ½ TSP. BAKING POWDER
½ TSP. SALT
¾ CUP MILK
1 EGG
1/3 CUP CORN OIL
½ CUP SUGAR
¼ CUP JAM (ANY FLAVOR)

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE DRY INGREDIENTS. IN A MEDIUM BOWL, MIX TOGETHER THE MILK, EG, CORN OIL, AND SUGAR. MIX WITH THE DRY INGREDIENTS UNTIL MOISTENED. LET SIT FOR 1 MINUTE.
SPOON 2 TBSP. BATTER INTO MUFFIN TIN. SPREAD ONE TSP. JAM OVER BATTER. TOP WITH 2 MORE TBSP. OF BATTER. BAKE FOR 20 MINUTES OR UNTIL THE MUFFINS ARE BROWN.

PUMPKIN MUFFINS

2 CUPS FLOUR
2 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
½ TSP. SALT
¼ TSP. GROUND GINGER
¼ TSP. GROUND NUTMEG
1/8 TSP. CLOVES
¼ CUP SOFTENED BUTTER
½ CUP SUGAR
1 EGG
1 CUP CANNED PUMPKIN
½ CUP EVAPORATED MILK
¼ CUP OIL

HEAT OVEN TO 375 DEGREES. IN A MEDIUM BOWL MIX TOGETHER THE DRY INGREDIENTS. IN A LARGE BOWL, BEAT TOGETHER THE BUTTER AND SUGAR UNTIL CREAMY. ADD THE EGG, PUMPKIN, EVAPORATED MILK, AND CORN OIL. BEAT ON HIGH UNTIL THE MIXTURE IS LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE AND STIR UNTIL DRY INGREDIENTS ARE MOISTENED. BAKE FOR 25 TO 30 MINUTES.

SWEET CORN MUFFINS

1 ¼ CUP FLOUR
¾ CUP YELLOW CORNMEAL
½ ROUNDED TSP. SALT
1 TBSP. BAKING POWDER
1/3 CUP SUGAR
1 EGG
1 CUP MILK
¼ CUP CORN OIL

HEAT OVER TO 400 DEGREES. COMBINE THE FLOUR, CORNMEAL, SALT, BAKING POWDER, AND SUGAR IN A LARGE BOWL. LIGHTLY BEAT THE EGG. ADD MILK AND OIL TO EGG MIXTURE. ADD FLOUR MIXTURE. BAKE FOR 20 TO 22 MINUTES.

CINNAMON MUFFINS

¾ CUP SOFTENED BUTTER
¾ CUP SUGAR
1 TSP. VANILLA
2 EGGS
1 ¾ CUP FLOUR
1 TSP. BAKING POWDER
1 TSP. BAKING SODA
PINCH OF SALT
1 CUP SOUR CREAM
TOPPING:
1/3 CUP GRANULATED SUGAR
3 TSP. CINNAMON

HEAT OVEN TO 375 DEGREES. IN A LARGE BOWL, CREAM BUTTER AND SUGAR WITH A MIXER. BLEND IN THE VANILLA AND EGGS. IN ANOTHER BOWL, SIFT FLOUR, BAKING POWDER, BAKING SODA, AND SALT. POUR THE FLOUR MIXTURE AND THE SOUR CREAM INTO THE BUTTER MIXTURE. STIR THE BATTER BY HAND UNTIL INGREDIENTS ARE BLENDED. IF BATTER IS TOO DRY ADD A SPLASH OF MILK.
PREPARE THE TOPPING BY MIXING TOGETHER THE WALNUTS, CINNAMON AND SUGAR. DROP 1 TBSP OF BATTER INTO EACH MUFFIN TIN. SPRINKLE WITH 1 TSP. OF TOPPING. TOP WITH 1 MORE TBSP OF BATTER. SPRINKLE THE TOPS WITH ANOTHER TSP. OF TOPPING. BAKE FOR 15 TO 20 MINUTES.

BASIC MUFFINS

2 CUPS MINUS 2 TBSP. SIFTED FLOUR
1 TBSP. BAKING POWDER
½ TSP. SALT
5 TBSP. SUGAR
1 EGG
1 CUP MILK
4 TBSP. MELTED BUTTER

HEAT OVEN TO 400 DEGREES. IN A LARGE BOWL, SIFT TOGETHER THE FLOUR, BAKING POWDER, SALT, AND SUGAR. IN ANOTHER BOWL, BEAT TOGETHER THE EGG, MILK, AND MELTED BUTTER. POUR EGG MIXTURE INTO THE FLOUR MIXTURE. STIR UNTIL MOISTENED. DO NOT OVERMIX—THE BATTER WILL BE LUMPY. BAKE FOR 22 MINUTES OR UNTIL MUFFINS ARE GOLDEN BROWN

ENGLISH MUFFIN PIZZA

ENGLISH MUFFINS
PIZZA SAUCE
CHEESE (GRATED)
TOPPINGS

PUT TOPPINGS ON ENGLISH MUFFINS, AND COOK IN OVEN UNTIL CHEESE IS MELTED.

CHEESY CHIVE ROLLS

2 TBSP. DRY YEAST
1/3 CUPS SUGAR
1 TSP. SALT
2/3 CUP NONFAT DRY MILK
½ CUP FRESH CHIVES, CHOPPED
½ CUP GRATED CHEESE
2 CUPS WARM WATER
¼ CUP OIL
2 EGGS

5—6 CUP FLOUR
¼ CUPS PARMESAN CHEESE

COMBINE YEAST, SUGAR, WATER (HOTTER THAN WARM) UNTIL WET. LET STAND 5 MINUTES (UNTIL BUBBLY). ADD OIL, EGGS, CHIVES, CHEESES, DRY MILK, MILK, SALT, AND FLOUR 1 CUP AT A TIME UNTIL IT PULLS AWAY, UP TO 6 CUPS (UNTIL SMOOTH). LET DOUGH RISE DOUBLE. POUR ONTO COUNTER AND ONTO FLOURED SURFACE. ROLL OUT INTO RECTANGLE AND CUT INTO 24 – 2 INCH SQUARES. PUT ON PAN AND LET RAISE UNTIL DOUBLE. BAKE AT 350 DEGREES UNTIL BROWN.

CARAMEL CORN

1 CUBE BUTTER
½ CUP DARK KARO SYRUP
2 CUPS BROWN SUGAR

HEAT MIXTURE OVER MEDIUM HOT UNTIL BOILING. POUR OVER POPCORN.

CHICKEN CURRY SALAD

2 WHOLE CHICKENS
2 CUPS MAYO
1 TBSP. SOY SAUCE
½ TSP. CURRY

MIX TOGETHER SAUCE. ADD CHICKEN. MIX WELL AND THEN ADD:

GRAPES
SLIVERED ALMONDS, TOASTED
MANDARIN ORANGES, ETC.

BANANA BREAD

2 ½ CUPS FLOUR
1 CUPS SUGAR
3 ½ TSP. BAKING POWDER
1 TSP. SALT
3 TBSP. OIL
¾ CUP MILK
1 CUP MASHED BANANA
1 EGG

HEAT OVEN TO 350 DEGREES. GREASE AND FLOUR BREAD LOAF PANS. MEASURE ALL INGREDIENTS INTO BOWL AND BEAT ON MEDIUM ½ MINUTE. BAKE FORE 55 TO 65 MINUTES, CHECK AFTER 45 MINUTES.