Sweet Yogurt Scones

Sweet Yogurt Scones
Makes:12 scones
Prep: 20 minutes Bake: 11 minutes Cool: 5 minutes Stand: 5 minutes


Ingredients
2 cup all-purpose flour
4 tablespoons sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/2 cup margarine or butter
2 beaten egg
2/3 cup plain yogurt or dairy sour cream
2 teaspoon sugar
1/2 teaspoon ground cinnamon

Directions:

1. In a large bowl stir together the flour, 4 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in the margarine or butter until mixture resembles coarse crumbs. Make a well in the center of the dry ingredients.
2. In a small mixing bowl stir together the eggs and yogurt or sour cream. Add the yogurt mixture all at once to the dry ingredients. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Quickly knead dough by folding and pressing dough gently for 8 to 10 strokes or until dough begins to hold together. Pat or lightly roll dough into a 6-inch circle. Using a sharp knife, cut into 12 wedges.
4. In a small bowl stir together the 2 teaspoon sugar and cinnamon. Sprinkle sugar mixture over the wedges. Place wedges 1 inch apart on an ungreased baking sheet. Bake in a 425 degree F for 11 to 13 minutes or until golden. Remove from baking sheet and cool for 5 minutes on a wire rack. Serve warm.

Makes 12 scones.

Orange and Raisin Scones: Prepare Sweet Yogurt Scones as directed above, except stir in 1/2 cup raisins and 1 teaspoon orange peel into the dry ingredients and substitute orange yogurt for the plain yogurt or sour cream.

I made this for Valentines day. The are very good and not hard to make. (You can get up in the morning and make them and not feed your family at 9.) Make sure to watch your time because it is very easy to over cook them. Oh, and they are best with Raspberry jelly/jam on them. MMMM.

Samantha

Never mind about the theme is did not work the way I wanted it to so it is a free for all on any thing you want to add.

Samantha

Pancakes/Waffles

Here is the only Pancake/Waffle recipe we use.


7 cups flour
4 Tbsp baking powder
8 Tbsp sugar
2 tsp salt
---------------------
6 eggs
2 cups butter
6 cups milk

Mix dry ingredients
Melt butter
Mix 3 cups milk with 3 eggs in bowl or glass measuring cup.
Add milk/egg mixture to dry ingredients
Mix 2 or 3 strokes
Add melted butter
Mix just enough to get all the dry,wet
Let sit for 5 minute
Mix other 3 cups milk with the other 3 eggs
Add other milk/egg mixture to pancake mix
Stir until no longer stiff
Then cook and eat.

I know it is a funny whey of mixing it but it makes it a little more fluffy as far as I have been able to tell. I have only made it this way 2 times.

Samantha

Buttermilk Biscuts

These biscuts are really good with scrambled eggs for the main dish. The biscuts are also really good with sausage or bacon gravy or jam to go on top. Yum, yum! :) Posted by Stephanie

Ingredients:

• 1/4 c. sugar
• 3 c. flour
• 2 Tbs. baking powder
• 1 tsp. salt
• 1 stick butter
• 1/2 c. milk
• 1/2 c. buttermilk
• 1/3 c. sour cream

Mix dry ingredients. Cut in butter. Mix in the rest of the ingredients. Put on a floured board and roll out. Cut out with a glass.

Oven Temp: 450 degrees
Bake Time: 10 min.

~ Stephanie

Whole Wheat Bread

(6 loafs)

This recipe was created by Rachael Roth (now Mrs. McMahan). I have altered very little of it.

Preheat oven to 350.

 6 cups Hot Water (not too hot to touch.)

¾ cup Canola oil

2/3 cup Honey

Generous tbsp. Salt

½ tsp. Dough Enhancer (has many vitamins in it)*

2-½ tbsp. Lecithin granules**

Heaping ¼ cup gluten flour*

    Mix together in heavy duty mixing bowl (Bosch with dough hook). Then add…

5 heaping cups hard white Wheat, freshly ground

Mix. Then add…(Keep in order)

2 heaping tbsp. Yeast

About 4 cups hard white Wheat, freshly ground

    Start mixing it again. Mix for 8-10 minutes. While mixing, slowly add more flour until dough pulls away from sides of bowl. 

When you think it is done oil your hands and pull out a handful of dough. Slowly pull it apart. You’ll know it’s done when it doesn’t break apart right away. (If it does put it back in the bowl and mix for a minute add a little more flour if needed.) Sides of Bowl should be clean of dough. 

Use cooking spray to lightly grease 8x4 inch bread pans (even if the pans are non-stick pans). Also spray a part of your counter top. 

Place dough on oiled counter and divide into 6 equal lumps. Take one lump at a time and gently spread into a small rectangle. Then start to roll from one short end to the other, rolling tightly and tucking in the ends as you go. 

When each one is done place it seam side down in to a pan. Cover and let rise in a warm draft free place for 30 minutes or till it has almost tripled in size. Bake on middle rake in the oven for 25-30 minutes. You can check it (only after 20-25 minutes are up) by putting a tempter gage into the middle of a loaf. If it reaches about 180-185 degrees then they’re done. Remove bread immediately from the pans and place on wire racks to cool. Don’t cut bread for at least 5 minutes. 

*Dough Enhancer can be bought at Pleasant Hill Grain 

** Lecithin granules can be bought at Fredmyer in the health food department

*** Vital Wheat Gluten Can be bought at Pleasant Hill Grain

Bread

Here is the recipe I use all the time.


3 cups hot water
2/3 cups olive oil
2/3 cups honey (or 1/2 cup water + 1/2 cup sugar)
2 eggs
4 tsp salt
5 cups flour
3 Tbsp yeast
2 tsp gluten
5 to 6 cups flour


Mix together water, oil, honey (or sugar), eggs, and salt.
Add flour.
Then yeast and gluten.
Last of all add the rest of the flour.
Turn your mixer on high and mix for 24 minutes.
Roll out and put in bread pans
Let rise, in pans, for about an hour
Then cook at 350
For 30 minutes.

Samantha

Bread

Bread
(I have put instructions for stirring it by hand or using a mixer.)

2 TBS yeast
3 TBS sugar
2 3/4 c. warm water
---stir, let sit 10 min.

Add: 3 c. flour
4 TBS melted butter
2 tsp. salt
---If you're using a mixer: mix 2 minutes on low level
If you're stirring by hand: stir 200 times
---Slowly add flour up to five more cups, [switch to dough hook (if using a mixer) when it gets thick].

---Once thick: Mixer: Knead with dough hook 5 min.
By hand: knead for 10 minutes
---Let rise 1 hour (covered)

---Punch down dough. Grease two 1.5 quart loaf pans, seperate the dough into 2 equal chunks, and place one chunk of dough into each pan. Cover; let rise 30 min. (*Note: now is a good time to turn on the oven to let it have enough time to preheat.)

---Bake @ 350 degrees F. for 30 minutes

~Carilyn

A little this and a little that.....

OK all here is your first theme to work with...........

Bread!!

For the most part we want all the every day bread recipe, but also any other bread that you have made and like.

Please put your name both at the end of you post but also as a label (so have already been added, look at them for example).

Also I would like if each of you went and added one favorite (for each thing) to the profile (you do not have to) but make sure you add your name to it. I will add an example tomorrow.

Samantha

Golden Sugar Cookies by Sarah H.

Hello, here is a delicious recipe that I have from my Great aunt, Eleanor Homer.

Golden Sugar Cookies

1 tsp of baking soda
1 C of butter
2 1/2 C of Flour
1/2 tsp vanilla
1 tsp of cream of tartar
2 C sugar
1/2 tsp salt
3 egg yolks
Oven temperature 350

Cream butter and add sugar. Mix well. Add egg yolks and mix.
Combine dry ingredients and add to creamed mixture.

Make small balls with dough (a heaping tablespoon each). Put onto ungreased cookie sheet. Bake for 10-15 minutes.

MAKES 3 DOZEN

Enjoy!

Ambrosia Salad

From the back of: Bob’s Red Mill – Unsweetened flaked Coconut

 1 (16 oz.) cottage cheese

1 sm. Pkg. Orange Gelatin (dry)

1 sm. Can crushed pineapple, drained

1 sm. Can mandarin oranges, (drained)

1 cup Bob’s Red Mill Flaked Coconut

½ cup chopped pecans

1 (8 oz.) whipped topping

 

Sprinkle gelatin over cottage cheese. Stir.

Add pineapple, oranges, coconut, and nuts.

Mix thoroughly, then add whipped topping.

And chill. 

Chocolate Peanut Butter Fudge

I have never made this recipe but it looks good.


Chocolate Peanut Butter Fudge



Ingredients


3 cups white sugar
1 cup evaporated milk
1/4 cup cocoa
1/2 cup peanut butter
1 tablespoon butter


DIRECTIONS
1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
3. Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.


Posted by: Sarah Frees
Recipe by: all-recipe

Great Coffee cookies

This is a great recipe.
We added the coffee but you can make it regular for the kids.

Ingredients:

(PART 1)
2cups unbleached flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

(PART 2)
2 1/2 cups old-fashioned oatmeal
4 oz (4 Hershey bars) milk chocolate in broken pieces

(PART 3)
2 sticks unsalted butter
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
2 eggs

(PART 4)
2 cups (12oz) semisweet choco-chips
(1 cup crunched walnuts)

Preheat oven to 375 degrees.Add all of PART 1 together in bowl and add together.Grab the coffee grinder and Cut or break the milk choco into pieces and add it to the oatmeal (PART 2). Grind until the oatmeal and choco are almost powdered. Add to flour bowl.In large bowl, with an electric mixer, beat soften butter then add PART 3 one ingredient at a time. Then add the dry ingredients slowly, making sure you scrape the bowl. Clean the mixer pieces then Add PART 4 and mix with your hands. Make small round balls out of your batter and place on cookie sheet. Put in oven for 9 minutes. After 9 min check and maybe give one more minute. YOU WANT TO TAKE THE COOKIES OUT EARLY because they WILL keep cooking even when you pull them out and these cookies NEED to still be very soft. Let them sit for a minute then put then onto a paper towel. IF YOU OVERCOOK the cookies they are great to dip in coffee.

Other Additions:
(these are things you can add to make the cookies different)
-Subsitute mint milk choco chips in PART 2
-Add chopped mint leaves
-Put a cherry in the center of each cookie before they enter the oven
-Add two-three tablespoons of dry coffee grounds
-Use different kinds of choco chips
-Add 1/2 cherry extract and 1/2 vanilla extract
-Add 1 tsp nutmeg
-Add 2 tsp cinnamon
-add whatever you think would taste good!! :)

Remember that you get to have fun!!

I Hope You Enjoy!!

Posted by: Sarah Frees
Recipe By: Crista Nice

Salmon Cassarole

Ingredients:

• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 6 Tbsp ketchup
• 1 cup milk
• 2 cans (14 3/4 ounces) salmon*
  
• 6 cups mashed potatoes**
  
• 2 cups shredded cheddar cheese

Directions: In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepare mashed potatoes. Spoon half into a greased 9" by 13" baking dish. Top w/salmon mixture, remaining potatoes, and cheese. Bake, uncovered at 375 degrees for 15 to 20 minutes or until heated through and cheese is melted.

*I use 4 cans Kirkland Signiture salmon (from Costco), which are about 7 oz. each, and are already deboned.

**I usually start the potatoes before starting the salmon mixture so that they are ready at about the same time.

Enjoy!

Note: I got this recipe from Taste of Home, and my family loves this dish.

~Stephanie

P.S. A good website to get recipes from is http://www.allrecipes.com/

Chinese Pepper Steak

Hello Everyone! Here is a wonderful recipe that has been handed down from generation to generation.

I hope you like it!

Chinese Pepper steak

2 pounds of Steak cut into thin strips
2 packages of onion Soup with
4 CUPS of water
1/2-3/4 C of water
2 T of cornstarch
3 Medium sized cans of Chopped Tomatoes
4 t of Soy Sauce
2 Large Green Peppers cut into strips

Brown steak in pan (with oil if necessary). Drain fat. Add soup, water, tomatoes, soy sauce, and green pepper. Add salt and pepper to taste. Cook over low heat 30 min or until meat is tender. Stir occasionally. Mix cornstarch and 2 T of water until smooth, gradually stir into sauce. Cook until thickened. serve over rice.

Makes 8 servings.

Sauce can be cooked in a slow cooker.

ENJOY!

-Sarah H.

Spaghetti Sauce

This is probably the only spaghetti sauce I have ever made from scratch, and it is very good. Also, you do not have to let it simmer for hours. :)

Spaghetti Sauce

2 lbs. hamburger
2 (16 oz.) cans tomato sauce
1 TBS olive oil
3 TBS brown sugar
2 TBS dried minced onions
½ tsp. dried oregano
¼ tsp. garlic powder

Cook the hamburger first, then add the rest of the ingredients.
~Carilyn

White Chocolate and Raspberry Cookies

White Chocolate and Raspberry Cookies

Ingredients:

8 ounces white baking bar
1/2 cup butter
1 cup sugar
1/4 teaspoon salt
2 eggs
2-3/4 cups all-purpose flour
1/2 cup seedless raspberry jam
3 ounces white baking bar
1/2 teaspoon shortening


1Directions:
1. Preheat oven to 375 degrees F. Grease a cookie sheet; set aside. Chop 4 ounces of the white baking bar; set aside. In a heavy small saucepan melt 4 the remaining ounces of the white baking bar over low heat, stirring constantly; cool.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the sugar, baking soda, and salt. Beat until combined. Beat in eggs and melted white baking bar until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the 4 ounces of chopped white baking bar.

3. Drop dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in preheated oven for 7 to 9 minutes or until cookies are lightly browned around edges. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

4. Just before serving, melt the raspberry jam in a small saucepan over low heat. Spoon about 1/2 teaspoon of jam atop each cookie. In a heavy, small saucepan combine the 3 ounces white baking bar and shortening. Melt over low heat, stirring constantly. Drizzle each cookie with some of the melted mixture. If necessary, refrigerate cookies about 15 minutes or until chocolate mixture is firm. Makes about 48.

5. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze plain cookies for up to 3 months. Thaw, then top cookies with jam and drizzle with melted white baking bar mixture.
I made this on Valentines day and there were very good and not that hard to make.
Samantha