Frankie's Freaky Fast Wheat Bread

I have long been intimidated by breadmaking but my sister-in-law assured me this one was no fail. And even though I forgot to put the oil in, this turned out really good. I guess next time it'll be even better. The great thing is, it only needs to raise for 15 minutes! Really!



9 cups White Wheat Flour
2 1/2 cups All-Purpose Flour
3 T SAF Yeast,(Quick Rising)
1 cup Brown Sugar
5 c ups Water
1/2 cup Oil
1/2 cup Wheat Gluten
1 T Salt

Mix 2 1/2 cups wheat flour, white flour, yeast, sugar and water and let sit five minutes til bubbly. Add oil, gluten, salt and remaining wheat flour until a soft dough forms and pulls away from sides of bowl. Divide into 4 loaves and place in greased loaf pans.. Let rest 10-15 minutes. (Yep- that's all the time it takes!) Bake 350° for 20-25 minutes.

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Chicken and Sweet Potato Soup with Thyme Dumplings

I am trying to use up all the sweet potatoes that my husband bought a couple weeks ago. The plan was to bake them, but we never got that done, so I'm putting them into new recipes. This soup was delicious, but a little on the spicy side- I will cut back on the red pepper flakes next time. I decided to try the dumplings just for fun, and my kids loved them!



Chicken and Sweet Potato Soup
2 Tb butter
1 Tb olive oil
1 red onion, diced
2 shallots, thinly sliced (I left it out b/c I didn't have any)
1 diced red bell pepper
3 ribs celery, diced
6 garlic cloves, minced
8 cups chicken broth (I ended up using 10 so I'd have enough juice for dumplings)
4 cups shredded cooked chicken
2 sweet potatoes, peeled and chopped into 1/2 inch chunks
1 14 oz can chopped tomatoes
1/2 tsp red pepper flakes
1 tsp dried marjoram
3 bay leaves
2 tsp salt
1 tsp black pepper

Saute onions and shallot in butter and oil. Cook 15 minutes over medium-low until softened. Add bell pepper and celery and cook 5 minutes longer. Add garlic and cook 2 minutes longer. Add broth, chicken, potatoes, and seasonings and stir until combined. Bring to a low boil, reduce heat, and simmer, uncovered, about 1 hour until potatoes are tender. Prepare dumpling batter. Discard bay leaves and drop in dumpling batter by large teaspoon full. Cook uncovered 10 minutes and then cover with a lid and cook 10 minutes more. Serve.

Thyme Dumplings

3 Tb shortening
1 1/2 cups all-purpose flour
2 tsp baking power
1/2 tsp dried thyme leaves
1/2 tsp salt
3/4 cup milk

Cut shortening into flour, baking powder, thyme and salt in medium bowl until mxiture resembles fine crumbs. Stir in milk until blended.

Pasta Cooking Group

Here are the recipes from the pasta cooking group that I hosted for Relief Society.

Lemon-Basil Pasta

1/2 lb Pasta
2 Tb Melted Butter Or Margarine
1 Tb Lemon Juice
1 1/2 tsps Dried Basil
3/4 tsp Garlic Salt
1/4 tsp Pepper
1/4 cup Parmesan Cheese

Combine butter, lemon juice, and spices in saucepan or microwave safe dish. Heat and mix. Toss with pasta then add grated parmesan cheese.

Classic Pesto
2 cups Firmly Packed Basil Leaves
10 cloves peeled Garlic
3/4 cup Olive Oil
1/4 cup Pine Nuts
1 cup Grated Parmesan Cheese
1 tsp Salt
1 tsp Pepper
Combine all in food processor. Freezes well in ice cube or mini-muffin trays.
Add to hot pasta, mayonnaise, cream cheese, or vinaigrette. Add to 1/4 cup heavy cream for creamy pasta sauce. (Add a Vitamin C tablet to retain bright green color.)

Ravioli With Balsamic Brown Butter

18 to 20 ounces store-bought ravioli
6 Tb unsalted butter
2 Tb balsamic vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup toasted pine nuts
1/4 cup grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes. Meanwhile, in a medium saucepan cook the butter over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. Transfer the ravioli to the pan saucepan with the balsamic brown butter. Sprinkle walnuts and Parmesan over the top. Serve immediately.

Red-Pepper And Herb Ravioli
1/4 cup Olive Oil
1/4 tsp Crushed Red Pepper
Salt
18 oz Frozen Ravioli
3 Tb Minced Green Onion Or Chives
3 Tb Minced Fresh Parsley
1 Tb Fresh Lemon Juice

In a small saucepan, heat oil over low heat for 3 minutes. Addcrushed red pepper and cook 1 minutes. Set aside. Do not allow flakes to blacken. Cook ravioli according to package directions. Drain andreturn to the warm pot. Gently toss the ravioli with the flavored oil,
chives, parsley, lemon juice and 1/4 tsp salt.

Spinach Tortellini Soup
6 cups low sodium chicken stock
1 to 2 teaspoons minced garlic
1- 9 ounce package cheese tortellini
Dried basil
1 package frozen chopped spinach thawed and squeezed
Salt and pepper
1 can Italian style stewed tomatoes

In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese.

Roasted Eggplant And Tomato Pasta Sauce
1 1/2 lb Eggplant
1 large Onion
4 cups Chopped Tomatoes
1/4 cups Olive Oil

Peel eggplant in alternating stripes and cut into 3/4 inch pieces. Halve onion and cut into 1/2 inch wedges. Chop tomatoes in large pieces.

Combine, eggplant, onion, tomatoes, 1 1/2 tsp salt and 1/4 tsp pepper with oil and toss to coat. Roast at 450° until tender about 30 minutes. Add1/4- 1/2 cup pasta water to roasting pan and combine well. Serveover pasta with parmesan cheese and kalamata olives if desired. (Substitue zucchini, cauliflower, or whatever vegetable you like.)

3-2-1 White Sauce
3 Tb flour (2 Tb for thinner sauce)
2 Tb butter
1 cup milk (warmed)

Melt the butter over low heat. Blend in the flour and cook slowly, stirring until butter and flour froth together for 2 minutes without coloring. Pour in liquid all at once and beat vigorously with a wire whip. Set pan over med-high heat and stir until sauce comes to a boil and thickens.
(Add cheese, vegetables or meats for SOS.)

Spaghetti Sauce (freezer)
4 lb Tomatoes,Peeled
2 Tb Extra Virgin Olive Oil
1 large Sweet Onion-Finely Chopped
3 cloves Garlic,Minced
1/2 cup Cooking Wine
1/4 cup Tomato Paste
1 tsp Sugar
1 tsp Salt
2 Bay Leaves
1/3 cup Italian Parsley
1/4 tsp Pepper

Heat olive oil, add garlic and onions, wine and cook until reduced by half. Add tomatoes, paste, sugar, salt, bay leaves and boil for 1 hour. Stir in pepper and parsley. Load into freezer bags.

To serve: Stir in italian seasoning (for pasta), mexican seasoning (for enchilada sauce), or dill and cream (for fish dishes) when reheating.

Cold Sesame Noodles
1 lb Spaghetti
8 oz Snow Peas
1 Red Bell Pepper
1/2 cup Smooth Peanut Butter
2 cloves Garlic
1 Jalapeno
1/4 cup Soy Sauce
1/4 cup Rice Vinegar
1/3 cup Warm Water
2 Tb Toasted Sesame Seed Oil
1/4 tsp Salt

[Note: This dish can also be made with Udon or Soba noodles or Chinese rice noodles.]
Cook noodles according to package directions. Drain and rinse with cold water. Combine pasta with peas, slivered lengthwise, and red pepper cut into long thin strips. In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, water, oil and salt. Pour dressing over noodles and vegetables. Toss to coat. Serve chilled or at room temperature.

Kid Friendly Supper

I am always looking for new ways to get more veg into my families meals, and these were awesome! Although, I'm not sure they still belong in the veg category after what you do to them- they were more like a dessert. But they really dressed up our Sloppy Joe dinner. Don't be afraid to try them even though they sound strange- they are really good and super easy (but don't substitute the Coke with diet or any other variety-- blaugh.) My kids really enjoy them and they've been a hit at many a cub scouting banquet over the years.

Roasted Sweet Potatoes With Honey Butter

4 sweet potatoes,peeled and cut into 1-inch cubes
1/4 c extra-virgin olive oil,plus more for drizzling potatoes after cooking
1/4 c honey
2 t ground cinnamon
Salt and freshly ground black pepper

Preheat oven to 375 degrees F. Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender. Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Mortimer's Sloppy Joes

1 1/2 lb Ground Beef
1 Onion,Diced
1 T Worcestershire
1 c Catsup
6 oz Coca-Cola
Salt And Pepper

Saute onions until translucent in a little olive oil. Add beef and
brown, adding Worcestershire, salt and pepper to season. Drain grease
if desired. Add catsup and Coca-Cola, and simmer until thick (These
amounts are approximate). Serve on hamburger buns with sliced cheese
if desired.

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Heather's Easy Corn Bread

I found this recipe on another person's blog and thought anything that called for a cake mix as an ingredient could not be bad. I think this recipe tastes better than marie calendars.

2 boxes of jiffy corn bread mix 1 box yellow cake mix (moist)
1/2 cup canned or fzn corn 1 small can green chilies, optl

(You can use a can of creamed corn as well, you may need to decrease the amount of water in the corn bread mix. Heather usually leaves the water out and then adds creamed corn, then if more water is needed she'll add a little.)

Mix the corn bread mix according to the package directions. Add the yellow cake mix and blend well, but do not over mix. Add remaining ingredients if desired. Bake at 350 F for 25-30 mins

My Chili

3-4 cloves of garlic minced 1 lb ground beef

1 lb hot sausage 2cans diced tomatoes

2 cans pinto beans (or pork n beans what ever beans you prefer)

2 cans kidney beans onion

1 1/2 teas cumin 2 chili seasoning packs

2 cans tomato sauce salt and pepper to taste.

Brown the meat with the garlic, then add the rest of the ingredients and simmer until ready to eat.

Lettuce Wraps

CONDIMENTS- 1T hot mustard 1 tsp red chili paste

SAUCE - 1/4 C water (boiling) 1/4 tsp sugar 2T rice vinegar 2T catsup, 2T soy sauce, 1T lime juice, 1/4 tsp sesame oil, 1/2 tsp ginger.

STIR FRY - 3T canola oil, 4 chicken breasts (I used thighs for the dark meat) 1 C water chestnuts (5 oz tin, chopped) 1/2 c straw mushrooms, 1/3 c green onions diced, 2 tsp garlic minced, 3T soy sauce, 3T brown sugar, 1 tsp rice vinegar, 1 C rice noodles (optl) 10 ice burg lettuce leaves.

Place condiments in separate serving dish. Combine sauce ingredients well, then set aside. Stir fry chicken in oil 4 mins each side. Remove. Chop chicken into dime-size pieces, return to pan along with remaining ingredients and stir fry until heated through. Spoon into lettuce leaves and drizzle with sauce. Condiment can be added to the sauce according to taste. I thought these tasted like P.F. Changs and the girls loved them. We ate them as our meal.

Randolph Recipes

Here are some recipes from the Randolph Cookbook 1995 edition. They are all from the "Beverages, Microwave, & Miscellaneous" section. Enjoy...

Mortar Mix (from Claudia Winder)
8 shovels of sand
4 gallon cans of cement
2 gallon cans of lime
Mix together in wheel barrow with a good trowel.

Mildew Remover (from Nathell Hoffman)
To get rid of mildew stains on clothing apply white vinegar or salt mixed with lemon juice to the garment. then place the clothing in the sun. Wash as usual. Doesn't work if washed and dried.

Pencil Remover (from Nathell Hoffman)
To remove pencil marks from quilts mix together:
3 oz. rubbing alcohol
2 Tbsp water
2-3 drops liquid detergent
Brush on mark with a very soft brush and rinse well with clear water until no mixture remains in the fabric. Test on scrap first.

Glass Cleaner (from Patsy Wamsley)
1 pint rubbing alcohol
1 Tbsp ammonia
1 Tbsp liquid detergent

Put in one gallon bottle, fill with water, put in spray bottle.

Cleaning Solution (from Jeralene Groll)
1/2 cup vinegar
1 cup sudsey ammonia
1/4 cup soda
1 gallon warm water
Mix.

Twinkie Frosting (from Wendy Kennedy)
5 Tbsp flour
1 cup milk
1/2 cup shortening
1/2 cup real butter
2 cups powdered sugar
Mix flour and milk together and cook until thickened. Stir frequently. Cool. Cream in bowl shortening, butter and powdered sugar. Add to flour mixture until smooth and fluffy.

Mustard Ring (from Thelma Mckinnon-- my awesome grandma!)
(This recipe really is a family favorite. Try it for a holiday party- I guarantee no one else will bring it!)
4 eggs
2 cups sugar
1 1/2 Tbsp dry mustard
1 1/2 envelope knox gelatin
1 cup cream
scant 1/2 cup flour
scant 1/2 cup water
1/2 cup white vinegar
salt & pepper
Soak gelatin in water. Cook other ingredients in double boiler until thick. Add to gelatin. Cool. Then add whipped cream. Pour into angelfood pan that has been lightly greased. Set and unmold. Good served with ham.

Park City Beef Stew

We are having this for dinner tonight. It's great and really easy. It's good in bread bowls or with cornbread on the side.

2 1/2 lb Beef Cubes
6 lg Carrots,Chunked
1 pk Dried Onion Soup Mix
1 can Cream Of Celery Soup
6 medium Potatoes,Chunked
2 Bay Leaf
1 can Cream Of Mushroom Soup
1 qt Tomatoes Or Juice


In a large pot or slow cooker make a layer of half of the beef,
half the vegetables and top with remaining beef and vegetables.
Sprinkle with onion soup mix, add bay leaves and top with canned soup and
tomatoes. Cover tightly and bake 250° F for 6-8 hours. In slow cooker,
8 hours with low temp for first 3 hours and then high temp for
remaining time.

We made this the other night and the chicken was so moist and yummy!

Ingredients: Serve 6 1 cup finely crushed plain tortilla chips (for best results, crush in food processor or blender) 2 tablespoons vegetable oil 2 tablespoons lime juice 1 tsp. honey 6 boneless, skinless, chicken breasts (about 6 oz. each) 1 can (14.5 oz.) Mexican stewed tomatoes 1 teaspoon dried cilantro (or 2 tablespoons fresh) ¼ teaspoon chili powder ¼ teaspoon garlic powder 1 cup grated Jack cheese Place finely crushed tortilla chips on plate.

Combine oil, lime juice and honey in a shallow bowl. Dip chicken breasts in oil mixture, then press in chips. Place on a greased jelly roll pan with sides. Bake at 350 degrees for 25 minutes or until chicken is cooked through. While chicken bakes, puree tomatoes, cilantro, chili powder and garlic powder together in food processor or blender to make a sauce. Remove chicken from oven and spread evenly with sauce. Sprinkle with cheese. Continue baking until cheese melts, about 5-8 minutes.

Tamale Pie Casserole

Tamale Pie Casserole. This recipe came from the FOOD section of the paper as well. It is from "The essential food storage cookbook"

Pre-heat Oven to 350.

3/4 C. cornmeal

1 large egg 1 1/2 C. milk

2 T vegetable oil 1 lb grnd beef or turkey (I use 2 cannery cans of pork)

1 med onion chopped 1 can enchilada sauce

14.5oz can diced tomatoes 15 oz can corn

1 1/2 C grated jack or cheddar cheese

Combine cornmeal egg & milk. Set aside. Brown Meat add onion, enchilada sauce, oregano, tomatoes & corn. Simmer over med heat for 5 min. Stir meat mixture into corn meal mixture. Pour into greased casserole dish. Bake 45-50 min. Sprinkle with cheese until melted. I will sometimes add another can of corn for extra texture.

Chicken Satay

I was lucky enough to just get home yesterday from a scrapbooking weekend with some fabulous ladies! We always have tons of fun and eat lots of great food. My sister Carol gave me this recipe that my friend Kiley Patano and I used for our lunch offering on the trip. (p.s. this picture is borrowed from an internet cooking site and NOT actually a picture that I took. They were too yummy to take the time to photograph them, but this is pretty close!)

Chicken Satay Wraps

2 boneless skinless chicken breast halves- grilled with grill seasoning and sliced (or you can substitute Costco rotisserie chicken- which is what I usually do).
Whole wheat tortillas
Assorted vegetables; we used sliced red pepper, cucumber, shredded carrot and sliced green apple. You can pretty much use anything you like.

Wrap the chicken and vegetables in the tortilla and slather with the Satay sauce. White rice is also good added to the wrap to make it more filling.

Satay Sauce
3 T Chunky Peanut Butter
3 T Dark Soy Sauce
1/4 c Apple Juice
2 t Hot Sauce (sarachi)
Juice of 1 Lime

Heat peanut butter in microwave. Stir with soy sauce, juices and hot sauce.
(Note: I have found that it works best to put the other ingredients into the peanut butter- if you try to put the peanut butter in last, it kind of seizes up and won't mix in very well.)
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Focaccia Bread

I'M SO FLATTERED TO BE INVITED TO BE A CO-AUTHOR!! I'll try to live up to the honor.

This is the foolproof bread we had for dinner today, and many Sundays in the past. My kids love it with just the salt and pepper seasoning on top, or with garlic bread sprinkle. You can also add any other seasonings or toppings to the top you like-- red pepper rings, chopped rosemary, or caramelized onions and feta cheese are especially good. I have tried mixing things into the dough, like chopped spinach, and although it looked pretty, didn't add much to the flavor, so I'd stick to things on the top. Even if you are intimidated by baking bread, try this one! It's from one of my favorite cookbooks, Foster's Market Cookbook by Sara Foster. A fun idea she suggests in her cookbook is to bake the bread in a round shape, slice the entire loaf in half, and build a giant sandwich to slice up like a pie when serving. It's really fun for a group. I'll post her yummy artichoke aioli for a sandwich spread with it- it makes anything good!


Focaccia Bread

2 1/4 c Warm Water
1/4 t Sugar
1 pk Active Yeast
6 c Flour
1 t Salt
2 T Olive Oil
Kosher Salt And Pepper

Preheat oven to 400° F. Combine water, sugar and yeast in a small
bowl, stir to mix. Let stand 5 minutes. Mix flour and salt in a bowl
and stir to blend. make a well in the center and ad 2 Tbsp olive oil
and the yeast mixture. Stir to combine. Knead for 10 minutes.
Lightly oil a large bowl with 1 Tbsp olive oil and place dough in the
bowl. Cover and let rise 30-45 minutes, until almost doubled. Remove
dough from bowl, punch down, and divide into 2 pieces. Set aside to
rest 10-15 minutes. Roll the dough into two 9-inch rounds or rectangles and place on lightly greased baking sheet. Dimple top of dough with fingertips. Brush lightly with olive oil. Sprinkle with coarse salt and pepper. May also add rosemary or other toppings at this point. If toppings are large, may coat with egg white to help them stick on. Bake 25-30 minutes, until golden brown. Remove from oven and serve immediately or cool on wire rack.

Title: Artichoke Aioli Sandwich Spread

14 oz can Artichoke Hearts,Drained
1 c Mayonnaise
3 Garlic Cloves,Peeled
1 Lemon
2 T Dijon Mustard
2 T Drained Capers
1 t Prepared Horseradish
1/2 t Salt
1/2 t Black Pepper
1/4 t Ground Red Pepper (cayenne)

Combine all ingredients in bowl of food processor and pulse until well
blended. Refrigerate in an airtight container up to 4 days.

Beef Courdon Blue

I love the FOOD section of the paper that comes out on wed, and I usually try at least one of the recipes. This one was absolutely fabulous (If you don't have a husband who decides to be a stinker).

10 oz frozen chopped spinach, thawed 1/4 c pine nuts

4 oz blue cheese 2 T minced roasted garlic

1.5 lbs London broil (4 thin steaks) 2 T olive oil

Preheat oven to 400 F Squeeze excess water from spinach, put spinach, pine nuts, cheese and garlic in food processor and pulse until it is a thick paste. Spread the paste over each steak roll them into a cylinder. In a large skillet over med-high, heat the oil and sear each steak on every side, using tongs to rotate the rolls. Transfer the rolls to a rimmed baking sheet and place in the oven to roast for 15-20 mins.

It was fabulously easy, quick and looked so gourmet. I just used toothpicks to hold them together and instead of blue cheese, I used gorgonzola cheese. YUM!