LITTLE CABIN HOME COOKING

2010-07-21T21:53:00.001-07:00

I just created this blog

DAILY RECIPE

2008-09-29T19:33:00.000-07:00

TODAY'S RECIPE Nov.23rd

EASY APPLE AND PEAR DIP

Apple Dip

container apple caramel dip

1 and 1/2 8oz packs cream cheese

1 packet instant apple cider

sugar to taste

mix caramel dip and cream cheese until smooth. add small amount of apple cider packet till desired taste if you think it needs more sugar then add a little at a time. This was made today at for our church and they were practically licking the bowl. This can be served with apples or pears.

Pear Dip

white macadamia nut liquid coffee creamer(could use other flavor)

1 package cream cheese softened

slivered almonds

pears

white sugar

Whip cream cheese and liquid creamer until smooth. Cut raw pears leaving the skins on. Quarter and then slice in half lengthwise and hollow out the center just enough to hold a teaspoon of dip and fill. Place on a plate with extra dip placed in the center.Place 3-4 slivered almonds into the dip that is filling each pear piece and cover the extra dip in the center of plate with slivered almonds that are stuck in it all over. Sprinkle all with sugar. This makes a beautiful way to serve your pears.I had one child tell me today that it was too pretty to eat... like art. This is so easy your kids can help and have fun too.

I WANT YOUR HELP!!!
As you can see I have added many other categories to this site. There are many empty categories but they will soon be filled. I will be adding to each of these as time passes and I find more recipes. I would love to receive your favorite recipes and if we decide to use them we will place them in the correct category so all our visitors can benefit from your favorites. Please try to send only those that are using ingredients from scratch. Canned veggies are ok to include and some packaged ingredients but try and keep the recipes submitted as from scratch as possible. I can't wait to include everyone's favorites and would love to get international recipes as well. Please submit your recipes via email to konefam7@yahoo.com I look forward to hearing from you all.
I have tried to include every possible category so the list you see to the right will stay the same but each category will grow as I start listing all my recipes and yours as well.Please check back often and see what has been added to your favorite category.
Becky

RAW FOODS RECIPES

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VEGETARIAN MAIN COURSE

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BEEF RECIPES

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Tamale Pie

1 ½ lbs ground beef (or turkey)

1 jar off-brand salsa

1 can green chilis

2 c. pepper jack cheese (or off-brand cheddar)

2 boxes Jiffy cornbread mix

1 can re-fried beans (fat-free is fine)

1 can whole kernel corn (drained)

Prepare cornbread batter as package directs, adding ½ can corn; set aside. Brown ground beef in a skillet; drain. In a large bowl, cobine beef, salsa, chilis, remaining corn, and 1 cup cheese.

Spread refried beans in the bottom of a well-greased 13 x 9” pan (glass is good). Top with meat mixture and remaining cheese. Top with cornbread mix.

Bake 20-25 mins at 350, or until heated through and cornbread topping is well-cooked. Yield: Approx. 8 svgs. Total price per serving: about $ 0.75

Recipe from Miserly Moms, another “frugal” website

SAUCES, CONDIMENTS, SEASONINGS

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good stuff

PORK RECIPE

2008-09-29T19:27:00.001-07:00

Skillet Potatoes with Bacon

8 slices bacon, cut into 1” pieces

2 lbs small red potatoes, sliced ¼” thick (or larger, halved potatoes)

1 onion, halfed and sliced

.5 tsp dried thyme

.5 tsp salt

.25 tsp pepper

1 T. chopped parsley (fresh is good, but dried is ok too)

In nonstick skillet over med heat, cook bacon until crisp. Drain on paper towels, reserve.

Discard all but 3 T fat from bacon pan. Add potatoes, onion, and seasonings. Cover; fry, stirring, until potatoes are tender, about 20 mins.

Uncover; cook, stirring until potatoes are browned, 10 mins. Serve sprinkled with parsley and reserved bacon.

Serves 8, takes 40-50 minutes of total prep and cooking time. Meal can be served for breakfast, brunch entrée, or side with dinner.

Taken from Woman’s World magazine.

FISH RECIPES

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HAMBUGER RECIPES

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CHICKEN RECIPES

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CHICKEN POT PIE
YOU WILL NEED
2 cup cream of chicken soup

1& 1/2 chicken breasts cut up

1 bag mixed vegetables

1 &1/2 cups self rising flour

2 sticks of butter melted

2 cups of buttermilk

mix veggies,soup, and cooked chicken pieces in the bottom of a casserole dish.In a separate bowl mix flour buter and buttermilk and whisk together until smooth.Pour flour mixture over the veggies mixture in the casserole dish and cook in 350 degree oven for approx 30-45 minutes or until the crust is slightly browned.Very Very good!

If you would like to know how to make your own cream of Chicken soup or your own buttermilk then see my other recipes.

Turkey Mexican Meatloaf

1 lb ground turkey, thawed (or chicken)

1 – 15 oz. can tomato sauce

1/3 c. crushed tortilla chips (leftovers from a bag are fine)

½ c. chopped onion – any kind (can be pre-cut and frozen before use)

2 T. chopped green pepper (can be pre-cut and frozen before use)

1 pkg. taco seasoning mix

Combine ingredients, reserve 1 c. tomato sauce and put in loaf pan. Bake at 350 for 45 mins.

Heat reserved sauce and serve over meatloaf. 290 calories per serving.

Chicken and Faux-Dumplings

1 boiled chicken, deboned (save broth)

½ chopped onion (can be pre-frozen)

1 minced garlic clove

1 pack large flour tortillas

Dusting flour

Salt, pepper, thyme, perhaps a little Italian Seasoning

After deboning chicken, set aside meat. Add seasonings, garlic, and onion to broth (intensify broth flavor by adding 2 chicken bouillon cubes, as desired)

Cut up tortillas into 2-3” strips. Put strips into a large zip-bag with about ½ c. flour for dusting. Seal, and shake bag.

Drop one at a time, into boiling, seasoned Chicken broth. Cook 5 mins. Add chicken and simmer a few minutes more.

Guests don’t realize dumplings are made from tortillas. Total cost +/- $3.00 for the chicken, and about $1-2 for tortillas. Minimal cost for other ingredients, although one can also add

frozen peas/carrots to make this a one-dish meal. Serves 6-8.

PIE AND PASTRY CRUSTS

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CANDY AND CONFECTIONS

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NO BAKE SPECIALTIES

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HOMEMADE SOAPS, BATH SALTS & LOTION RECIPES

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HOMEMADE CLEANING PRODUCTS

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HOME REMEDIES

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COOKING WITH KIDS

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SOURDOUGH BREAD

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HOMEMADE BABY FOOD

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GROWING YOUR OWN

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BULK FOOD BUYING AND STORING

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I have 2 sites listed on this site for bulk food buying. They are both very good but the Waltons site has more items available. When you buy wheat in bulk you can buy it in paper sacks or in 6 gallon pails. The 6 gallon pails are more expensive but after getting several you can just order the paper sacks full,which is much cheaper and dump them in your empty 6 gallon pails. I have also ordered in the sacks and emptied them into seal able storage bags. The plain zip lock gallon bags work the best. I have not been happy with the easy zip with the plastic slider across the top. These tend to leak air and cause the items to get moist. So just stick with the regular ziplock. The # 10 cans are great and can be used before spoilage worries.Make sure you store them in an area without pests like mice since they will bite into the bags.
You can really save buying in bilk. If you do not have a large family and worry about how you would use it all then find some friends that would like to buy with you and then split it up amongst yourselves. I shop with coupons but the bulk items seldom go on sale in the regular grocery store and never have a coupon.

LARGE FAMILY COOKING

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BREAKFAST RECIPES

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SPOUTING AND SPROUTING RECIPES

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HOMEMADE MIXES

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BEVERAGES

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BATTER BREADS

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HOMEMADE KIDS RECIPES (playdough etc...)

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ONCE A WEEK COOKING

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FRUGAL BIRTHDAY IDEAS AND RECIPES

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PARTY FINGER FOODS

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HOLIDAY SPECIAL RECIPES

2008-09-29T16:33:00.001-07:00

LEFTOVERS

2008-09-17T20:59:00.010-07:00

Simple Cheap Use For Leftovers

The following recipe is thanks to the hillbilly house wife blog-see website on right

#1Simple Toast Dinner
March 14th, 2008

My husband and I had dinner by ourselves tonight. We were both tired, so something quick and simple was in order. While I was going through my pantry to come up with something that would fit the bill, I remembered a simple cheese toast dinner my mother would prepare for us quite a bit.

The idea is simple, but has endless variations. It’s more of a method than a recipe per say…

Start with a piece of bread and lightly toast it, add some toppings and then a slice of cheese. Put everything under the broiler or bake at 450 until the cheese is melted (which doesn’t take long at all - so keep an eye on it to keep it from burning).

Tonight I thinly sliced an onion and a handful of fresh mushrooms and sauteed them in some butter until they were tender. I seasoned the mixture with a little salt and pepper and spread it equally on 4 slices of bread. I topped each with a slice of processed cheese and baked it for a few minutes.

I served them with a simple green salad and it was wonderful. Perfect simple comfort food.

Isn’t it funny how we sometimes forget about dishes we loved as kids or young adults? I mentioned before that my mom would make this for us in all kinds of variations all through my childhood, but somehow I’d forgotten all about it and hadn’t fixed it for my own family in years. I’m sure that’s going to change and some version of this dish will grace our dinner table a few times a month.

Here are some variations on this simple toast dinner for you:

Tomato and Cheese
Slice a tomato and add it to the toasted bread, then top with cheese and bake until melted

Salami or Ham and Cheese
Same idea, but use a slice of ham or salami, then top it with cheese.

Toast Hawaii
Toast, ham, slice of canned pineapple, cheese

Pizza Toast
Spread some tomato sauce on the toast, then add pizza toppings like pepperoni slices and top with cheese.

Of course you could also use all kinds of leftovers on these toasts. Sliced beef and cheese would be yummy, or how about toast chicken parmesan style with breaded chicken (or even chicken nuggets), tomato sauce and mozzarella cheese.

Play with this simple toast dinner idea and see what kind of creations you can come up with that your family will love.

DAIRY RECIPES

2008-09-17T20:59:00.009-07:00

SCRATCH DINNERS

2008-09-17T20:59:00.008-07:00

MILLET CASSEROLE

2 cups cooked millet* 6 chopped green onions
1/2 cup grated carrot 1 cup chopped mushrooms
1 small green pepper 1 cup grated cheese
2 medium chopped tomatoes chopped broccoli (optional)
Basil, oregano, thyme to taste

Mix all ingredients except cheese. Put in 8x12 casserole dish. Top with cheese. Bake at 350o until warm through about 30 minutes.

*To cook millet: Combine 1 cup millet and 2 1/4 cups water and 1/2 tsp. salt in saucepan. Simmer covered over low heat for about 30 minutes. May use in place of rice in other recipes.

Veggie Burger - Rice, Lentils, Chick Peas, Oats, and Veggies

Ingredients

1 cup Brown Rice, dry grain
1 cup Lentils, dry beans
1 cup Chick Pea Flour
1 cup Oat Flour, or Quick Oats
1 - 6-oz. can Tomato Paste
3 Carrots, medium size, shredded
1 Potato, medium size, shredded
1 Onion, medium size, finely chopped
4 Garlic cloves
1 tbsp. Oregano, dry
Corn Meal (for dusting the baking pan)
2 Chipotle Peppers, finely chopped
or
1 tsp Smoke Flavor
Hot Pepper Sauce, to taste
(To enlarge the photo of the veggie burger, click on the photo or link)

Preparation

This recipe will make 12 thick veggie burgers. They are great when eaten fresh out of the oven or after being frozen and reheated. Freezing the veggie burgers is a great way to have quickie meals when the need arises.

Begin by placing 4-1/2 cups of water in an 8-cup covered pot on the stovetop. When the water comes to a boil, add the brown rice and lentils, and place the cover on the pot. Reduce the heat to simmer and let cook until all the water is absorbed.

While the rice and lentils are cooking, wash and peel the carrots, potato, onion, and garlic. We use our food processor to finely shred the veggies, but a hand grater can also be used. If using a food processor, the garlic and chipotle peppers can be chopped in it, too.

When the brown rice and lentils have absorbed all the water, remove from the stovetop and empty the pot contents into a large mixing bowl. Add the tomato paste and thoroughly mash the ingredients together with a potato masher. Add the shredded and chopped veggies and continue mashing the ingredients together.

Add a little of the chick pea flour and oat flour or quick oats and continue mashing. [We grind our own chick pea flour and oat flour together in the dry container of our Vita-Mix. (Do not use cooked chick peas or the burgers will be too soft.) Chick pea flour can be purchased in a health food store.]

Continue to add more of the flour in 1/4 to 1/2 cup portions until all of the ingredients are thoroughly mashed and blended together.

Preheat your oven to 350 degrees F.

Thoroughly dust the surface of a large baking pan with corn meal. Form the veggie burger mix into the desired size using a mixing spoon and a smaller spoon, or by forming them in your hands.

Place the veggie burgers on the baking sheet and flatten to the desired thickness, making sure that the burgers stay circular.

Place the baking pan in the oven and bake for about 1 hour and 15 minutes, if you like the outsides of the burgers slightly crispy, or for a shorter time if you want the surface of the burgers to remain softer.

When the burgers are baked to the desired consistency, remove from the oven and enjoy. (To enlarge the photo or the cooked veggie burgers, click on the photo or link)

We freeze the leftover burgers in individual plastic sandwich bags for enjoying at another time. It takes about 1 minute in a microwave oven at "high" to heat a frozen burger (plastic bag removed) for a sandwich.

Skillet Potatoes with Bacon

8 slices bacon, cut into 1” pieces

2 lbs small red potatoes, sliced ¼” thick (or larger, halved potatoes)

1 onion, halfed and sliced

.5 tsp dried thyme

.5 tsp salt

.25 tsp pepper

1 T. chopped parsley (fresh is good, but dried is ok too)

In nonstick skillet over med heat, cook bacon until crisp. Drain on paper towels, reserve.

Discard all but 3 T fat from bacon pan. Add potatoes, onion, and seasonings. Cover; fry, stirring, until potatoes are tender, about 20 mins.

Uncover; cook, stirring until potatoes are browned, 10 mins. Serve sprinkled with parsley and reserved bacon.

Serves 8, takes 40-50 minutes of total prep and cooking time. Meal can be served for breakfast, brunch entrée, or side with dinner.

Taken from Woman’s World magazine.

Turkey Mexican Meatloaf

1 lb ground turkey, thawed

1 – 15 oz. can tomato sauce

1/3 c. crushed tortilla chips (leftovers from a bag are fine)

½ c. chopped onion – any kind (can be pre-cut and frozen before use)

2 T. chopped green pepper (can be pre-cut and frozen before use)

1 pkg. taco seasoning mix

Combine ingredients, reserve 1 c. tomato sauce and put in loaf pan. Bake at 350 for 45 mins.

Heat reserved sauce and serve over meatloaf. 290 calories per serving.

Chicken and Faux-Dumplings

1 boiled chicken, deboned (save broth)

½ chopped onion (can be pre-frozen)

1 minced garlic clove

1 pack large flour tortillas

Dusting flour

Salt, pepper, thyme, perhaps a little Italian Seasoning

After deboning chicken, set aside meat. Add seasonings, garlic, and onion to broth (intensify broth flavor by adding 2 chicken bouillon cubes, as desired)

Cut up tortillas into 2-3” strips. Put strips into a large zip-bag with about ½ c. flour for dusting. Seal, and shake bag.

Drop one at a time, into boiling, seasoned Chicken broth. Cook 5 mins. Add chicken and simmer a few minutes more.

Guests don’t realize dumplings are made from tortillas. Total cost +/- $3.00 for the chicken, and about $1-2 for tortillas. Minimal cost for other ingredients, although one can also add

frozen peas/carrots to make this a one-dish meal. Serves 6-8.

HOMEMADE SNACKS

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This is wonderfully easy and makes a lo. i found this recipe on the hillbillyhousewife.com link on the right and it is one of my favorites

KETTLE CORN

* 1/3 cup corn oil
* 1/2 cup sugar
* 1/2 cup popcorn kernels
* Salt to taste

Over a medium-high flame, heat the corn oil in the bottom of a heavy 3-quart saucepan. Sprinkle in 2 or 3 popcorn kernels. When the kernels pop add the sugar, and then the remaining popcorn. Cover with a good lid. Shake the pan over the heat while the popcorn and it is one of my favoritespops. When the popping stops, remove the pan from the heat. Immediately pour the hot popcorn into a bowl. Try to remove any oldmaids with a spoon or fork. The popcorn will be hot and sticky so be very careful not to burn yourself. The popcorn should be lightly coated with a beautiful amber caramel. Salt the kettle corn to taste and serve to thankful recipients.

MY NO KNEAD BREAD RECIPE

2008-09-17T20:59:00.006-07:00

I got this recipe years ago from a lady that made wonderful easy bread.I have used this as the dough for bread for dinner rolls, Italian bread, herb bread, and cinnamon rolls.

Ingredients
3cups flour
1tsp salt
2Tbls sugar
1 package yeast
1 egg
1 cup warm water
1/4 cup oil

Directions

Put 1 cup warm water in blender then add yeast and let sit for 5 minutes.While it is sitting measure together in small bowl oil, egg, salt, and sugar.When 5 minutes has past blend water and yeast for 15 seconds.Then add oil, egg mixture and blend for 8 seconds. Put 3 cups of flour in bowl and pour wet ingredients over flour and stir until a soft blended ball forms.Place dough ball in oiled bowl ,cover with small towel and place in warm area of the kitchen and let rise until double.Then punch dough down form into loaf and place in oiled bread pan and cover to let rise until double.When it has risen place in 350 degree oven for 30-45 minutes until top is light brown.Remove from oven and cover top with a couple layers of butter to soften top.Run a table knife around the edges of the bread pan to loosen and turn pan upside down into hand and then place on a cooling rack

This dough can be rolled our flat after the first rising on a floured counter and covered in unmelted butter a layer of brown sugar and then sprinkled with cinnamon. Next roll dough up tightly until you have a long tube and then cut roll with sharp knife in about 3/4 inch wide pieces and lay them flat on greased jellyroll and bake at 350 until dough is light brown.Remove from pan immediately and cover in powdered sugar icing.

This dough can be made into Italian bread by adding a couple Tbsp's of Italian seasoning to the flour before adding wet ingredients.

The dough can be formed into braids or Dinner rolls or bread sticks.This very easy.
Becky

SOUPS

2008-09-17T20:59:00.005-07:00

TODAY'S RECIPE Nov.20th

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP
SO EASY!

you will need

2 & 1/2 cups of water

2TBSP chicken soup base

10TBSP white bean flour

Heat soup base and water until boiling.Then whisk in the bean flour 1 Tbsp at a time. cook for 2 more minutes over med heat.When finished pour into blender and blend for 2 minutes. This thickens as it cools and taste and has the same consistency as the real thing out of the can but for a fraction of the price and has the protein provided by the bean flour. I made chicken pot pie tonight using it and it worked perfect.To get this recipe see the chicken category

16 - BEAN SOUP

4 cups 16- Bean soup mix 3-4 cloves minced garlic
5 quarts water 2-3 Tbs. cumin
2 onions 1/8 tsp. cayenne
3-4 diced potatoes 1 Tbs. salt
1 lb. baby carrots or diced carrots 1-2 tsp. Italian seasoning
½ - 1 lb. ground beef 1 tsp. pepper
3-4 Tbs. bouillon (I use chicken)

Brown ground beef and onions in large soup pot. Add remaining ingredients and bring to boil. Reduce heat to simmer and cook about 8-10 hours.

All seasonings are really to your taste. Add your favorites and omit the ones you don’t care for. Be creative, you can hardly mess up beans!

BLACK BEAN SOUP

4 cups dry black beans 1-tsp. oregano 1/8 tsp. cayenne pepper
10-12 cups water 1 Tbs. salt ½ tsp. thyme
2-3 chopped onions 2-3 bay leaves ½ tsp. dry mustard
3-4 cloves garlic, minced 8 peppercorns juice of 1 orange
2 tsp. cumin 8 whole cloves
Olive oil

Wash black beans. Sauté onions and minced garlic in a little olive oil. Combine the beans, water, onions, garlic and other spices in a large soup pot, using a spice ball for the bay leaves, peppercorns, and whole cloves. If desired you may use about a tsp. each of ground pepper and ground cloves instead of whole and put them directly in the water with the other spices. Bring to boil then reduce heat to low and cook until beans are tender, about 6-8 hours, 2-3 hours if you soak the beans overnight before using. You may use a pressure cooker and reduce the cooking time to about 4 hours. When ready to serve squeeze the juice of 1 orange in the soup and add olive oil to taste if desired. Serve with cooked brown rice or cooked barley.
Gayle Carpenter - Canton, GA

DESSERT IDEAS

2008-09-17T20:59:00.004-07:00

QUICK & EASY EGG WHITE FROSTING

3/4 c. light corn syrup
1/4 c. sugar
Dash of salt
2 egg whites
1 1/2 tsp. or less of vanilla

Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes.

Makes a generous amount. This recipe will cover a 13x9 inch cake or an angel food.

MAGIC MILKSHAKE

We had it tonight and the kids thought it tasted just like a Wendy’s Frosty and cost less than 1 dollar to make enough for this big family.

* 1-1/2 to 2 cups ice water
* 1-1/2 cups nonfat dry milk powder
* 2/3 cup sugar
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* 1 to 1-1/2 trays of ice cubes, as much as you can spare
* 2 tablespoons corn oil plus a 5-second squirt of non-stick spray for emulsification purposes

Place all of the ingredients into the blender, including the oil and the non-stick spray. Use less water for thicker milk shakes and more water for shakes that are easy on your blender motor. The blender should be about 3/4’s full. Place the lid on. Process for a full 2 minutes. Pour into cups and serve. Makes 4 - 12oz servings. For preparation tips please see below.

I love this recipe because it makes very rich milk shakes without any ice cream. I don’t always have ice cream in the house because the kids eat it so fast. With this recipe we can have delicious frosty milk shakes for a fraction of the cost of those using ice cream. And all the ingredients are on the pantry shelf.

FAVORITE COOKIES

2008-09-17T20:59:00.003-07:00

GINGER SNAP COOKIES

Mix:

3/4 c. shortening
1 c. sugar
1 egg
4 tbsp. molasses

Sift together:

1 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
2 tsp. baking soda
2 c. flour

Mix shortening, sugar egg and molasses. Sift together cinnamon, cloves, ginger, baking soda, flour. Mix into egg-sugar ingredients. Form into balls the size of walnuts. Dip one side into sugar. Bake 350 degrees, approximately 18 minutes.

Whole wheat bread + recipes

2008-09-17T20:59:00.002-07:00

SLIGHTLY SWEET BUT VERY SIMPLE WHOLE WHEAT BREAD

This dough is easy to knead by hand and may be used for any of the variations of the Bread Beckers Bread and Roll Recipe. The bread has a nice soft texture and is especially good when used for French toast and sweet filled breads.
2 cups hot water
5 cups flour
1/2 cup oil
2 tsp. salt
1/2 cup honey (may use 1/4 cup if you want less sweet results)
1/2 Tbs. lecithin (optional)
3 1/2 tsp. instant yeast
1/2 Tbs. gluten (optional)

Combine water, oil, and honey. Add 3 cups of flour, yeast, salt, lecithin, and gluten. Mix thoroughly. Add the remaining flour and knead until smooth and elastic (about 10 min.). Let rise until double. Shape into loaves or rolls, place in greased pans, and let rise again. Bake at 350o for about 30 min. Makes two 1 1/2 lb. Loaves.

OATMEAL BREAD

2 CUP WHITE FLOUR
3 CUPS QUICK COOKING OATMEAL
1/2 TSP SALT
3 1/4 BUTTERMILK
2 EGGS
2 CUPS WHOLE WHEAT FLOUR
2 TBS BAKING POWDER
4 TBS OF ONE OR A COMBINATION OF THE FOLLOWING- poppy seeds,sesame seeds,caraway seeds or fennel seeds( I prefer a combination but you can try several ways)
1/2 cup honey
2 tsp melted butter

In large bowl combine all dry ingredients. In seperate bowl,whisk together buttermilk,honey,egg. dump wet ingredients into the dry and mix just until combined. Spoon batter into 2 greased 8x4 loaf pan. Brush tops with melted butter. Bake in 350F oven 45 minutes.

This is my favorite sandwich bread! We make 4 loaves a week and never tire of it.

MUFFINS & QUICK BREADS

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