Pour 4 cups warm water in mixer.
Add 2 cups ground wheat
¾ c. sugar.
Add 2 ½ T. instant yeast.
One large T. Salt.
Add 2 or 3 more cups of wheat flour.
¾ c. Oil
1 cup flour, mix.
Add 4 T. Vital Wheat Gluten and mix.
Add more flour to make a stiff dough. Keep adding until the dough pulls away from the sides of the bowl. Probably 7-8 cups total flour but best indicator is when it pulls away from sides of bowl.
Mix on level “2” for 7 min. to allow gluten to develop.
Grease or flour a cookie sheet. Remove dough from bowl, cover and rise for 1 hour.
Cut loaves into fours and punch it down so there are no bubbles.
Place into greased bread pan. I use 8x4 size.
Bake at 350 for 25-30 min. or until light brown.
Croissants
2 tbsp yeast
2 cups water - hot
1/3 cup sugar
1/3 cup margarine
2 1/2 tsp salt
2/3 cup powdered milk
1 egg
5-6 cups flour
Mix water, sugar, margarine, salt, powdered milk and egg. Add one cup of flour and yeast. Mix well.
Add rest of flour on cup at a time until machine won't take it. Dough should be pulling away from sides. Knead for 3 mins on Bosch level 2. Gather dough into ball. Lightly grease bowl. Put dough in bowl. Cover with wet towel til doubles or triples in size. Divide into three pieces. Roll into a circle. Butter circle, cut and roll fat side in. Put on greased cookie sheet - let rise 1 1/2 hours. bake at 400 10-12 mins.
Lehi Orange rolls
1 1/3 cup warm water
2 tsp yeast
3 eggs
1 tsp orange extract
1 tsp salt
1/3 cup sugar
1/2 cup oil
5-7 cups flour
1 cup butter softened
1 1/3 cup
zest of two oranges
Beat eggs and orange extract, water, salt 1/3 cup sugar, oil and 4 1/2 cups flour. Mix for one minute and then add yeast. Add 1/2 - 1 cup flour and knead for several mins. Place dough in greased bowl and cover with greased plastic wrap. Put in warm place and let rise one hour or until doubled.
Knead dough 5 or 6 times. Divide in half. Cover and let rest 10 mins. Roll each half out into narrow and long rectangle about 1/2 in thick. Spread with softened butter, remaining sugar and orange zest. Roll up lengthwise and pinch.
Emeril's Peanut butter Chocolate chip cookies - no flour
1 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla
chocolate chips
Heat oven to 350. Mix all ingredients together and place on cookie sheet using ice cream scoop. Sprinkle with sugar. Bake 9-12 mins. Do NOT overcook.
Marinara with butter and onion
1 large can of good quality tomatoes
5 tbsp butter
1 onion peeled and cut in half
Place ingredients in saucepan. Melt butter and bring to a simmer. Simmer for 45 mins uncovered. Before serving,remove onion, smash tomatoes with back of wooden spoon or blend with immersion blender. Add to cooked pasta and sprinkle with parmesan cheese.
Christmas RS Meeting salad
Dressing:
1/2 cup sugar
1tsp salt
1tsp dry mustard
1/3 cup apple cider vinegar
3/4 cup vegetable oil
1tbs poppyseeds
2tbs minced onion
Salad:
I head of lettuce ( suggest romaine and mixed greens)
1 pomegranate
1 big can mandarin oranges
Handful of dried cranberries
2 chopped apples ( gala or Fuji)
1 handful glazed almonds
Fruit Salsa and Cinammon Tortillas chips
2 Kiwis peeled and diced
2 apples peeled, cored and diced
1 8oz package of raspberries
1lb strawberries coarsely chopped
2 tbsp brown sugar
3 tsp raspberry preserves
10 flour tortillas ( 10 inches)
butter flavored cooking spray
1 cup cinnamon sugar
Mix all fruit ingredients, cover and chill for at least 15 mins.
Preheat oven to 350 degrees
Coat one side of each tortilla with butter spray and cut in to wedges with a pizza cutter
Sprinkle with cinammon sugar and spray again.
Bake for 8-10 mins.
HOLIDAY HAM
Ham (rump)
1 cooking bag
1 c. brown sugar
1 c. orange juice (prepared)
1 c. honey
Put ham in bag and pour over combined ingredients. Bake 4-8 hours at 275-325 degrees.
SWEET POTATO CASSEROLE
4 sweet potatoes, cooked and mashed
2/3 c. sugar
1/2 stick butter
2 eggs
1 tsp. vanilla
cinnamon
Beat ingredients together and place in greased casserole dish.
Topping:
1/3 c. flour
1/2 c. brown sugar
1/2 stick butter
1/4 c. finely chopped nuts (walnuts or pecans)
Mix togegher and pt on top of sweet potato mixture. Refrigerate overnight. Bake at 350 degrees for 30 minutes.
