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Bread and Rolles

 

Grandma Terry's White Bread

2 1/2 cups lukewarm water
2 tbsp. yeast
1/2 cup sugar
1 scant tbsp. salt
3 tbsp. shortening
6-6 1/2 cups white flour

Mix yeast with water until foamy. Add remaining ingredients. Knead 5 minutes. Allow to rise until doubled - about 1 hour. Punch down and make into four small loaves or two large loaves in greased pans. Allow to rise in pans until almost doubled - about 45 minutes. Bake in a preheated 350 degree oven. 25 minutes for small loaves and 35-40 minutes for large loaves. Yum!

Heavenly Bread Sticks

1 T. yeast
1 1/2 c. water
1 t. salt
3 1/2 flour
2 T. sugar
4 T. melted butter or oil
Garlic powder, dried parsley flakes, salt

Mix all ingredients by hand or with the use of an electric mixer. Knead dough for 3 minutes. Let rest in bowl for 10 minutes. (This makes all the difference in pressing into the pan. It is too elastic if you don't let it rest.) Grease a large cookie sheet. Press dough into pan. Spread dough with melted butter or oil. Cut into 24 slices (3 cuts on the long side and 8 on the short.) Sprinkle with garlic powder, parsley flakes and salt if desired. Let rise 15 minutes. Preheat oven to 350 degrees. Bake 12-15 minutes or until lightly golden. Serve immediately.

Light Oat Bread/Rolls

 

1 ¼ c. warm water                                        2 c. whole wheat flour

2 Tbsp. brown sugar                                    1 tsp. salt

2 tsp. active dry yeast                                  2-3 Tbsp. vital wheat gluten

2 tsp. butter, melted                                     2 Tbsp. powdered milk (opt.)

1 egg                                                              ½ c. rolled oats

1 c. all-purpose flour                                   ¼ c. potato flakes

Proof yeast by mixing warm water, brown sugar, and yeast together.  Let sit 5-10 minutes or until foamy. 

Mix butter and egg in a large bowl.  Sift flour, salt, gluten, and powdered milk together.  Mix in oats and potato flakes.  Add flour mixture to egg mixture 1 cup at a time.  Mix the dough, adding flour until the dough pulls away from the sides of the bowl.  Put in a lightly greased bowl and turn to lightly coat the dough with oil.  Cover with plastic wrap.

Let rise 1 ½ hours in a warm, draft free place.  Punch down and shape into loaf (or rolls).  Place in greased pan.  Let rise another 45 minutes. 

Bake at 350 degrees for 30-35 minutes (15-20 minutes for rolls).  Loaf should sound hollow when lightly tapped.  Remove from pan, wrap in a kitchen towel, and cool for 10 minutes.  Transfer to an airtight bag to finish cooling.  The crust will be much softer, and the bread won’t get moldy or dry out as quickly.

Yield:  1 ½ lb. loaf

Sweet Fruit Muffins

1 1/2 c. flour

1/2 c. sugar

2 t. baking powder

1 t. salt

1 egg (or 1 T. egg powder and 2 T. water)

1/2 c. milk (or reconstituted powdered milk)

1/2 c. oil

1/2 c. dried fruit of choice (Strawberry apple flakes, peach apple flakes, chopped banana slices or crunched apple slices)

Mix flour, sugar, baking powder and salt until blended. Add egg, milk and cup oil. Stir until just mixed. Add fruit of choice. Bake at 350 degrees for 20 minutes. May add more milk if needed for moisture.

Mother Lutz's Potato Rolls

2 ¼ C. barely warm water
2 T. yeast
1/3 C. shortening
½ cup prepared mashed potatoes
1 T. salt
3 T. dehydrated eggs
2/3 C. powdered milk
1/3 C. sugar
5-5 ½ C. flour

Mix first four ingredients together in a large bowl or kitchenaid. Allow the yeast to begin to bubble. Meanwhile, sift together the remaining ingredients by running it all through a fine strainer. (I do this because the eggs and milk are sometimes lumpy). Add the dry ingredients. Use the lesser amount of flour and then another 1/2 c. if you need more to make a soft dough. Knead for 5 minutes. Allow to rise for about an hour. Dough should double in size.

Form rolls by rolling out dough into a circle about a ½ inch in thickness. Spread entire circle with butter, margarine, shortening or oil. Cut dough into triangles. I usually do this by sectioning dough into fourths and then cutting each fourth into 12 irregular triangles. Starting with large end, roll up triangles and place on a greased cookie sheet. The rolls will need plenty of room to rise so don’t place more than 12-15 rolls on each cookie sheet. Allow to rise one hour or until double in size. Preheat oven to 350 degrees. Bake for 10-12 minutes (more if you like them browner). Brush tops with melted butter or oil if desired. Makes 4 dozen rolls. Yum!

Note: This recipe can also be used for cinnamon rolls. Another variation is to replace 2 cups of the flour with whole wheat flour so you have a more nutty whole grain taste. Also, you may replace the dehydrated eggs with 1 fresh egg.

Cinnamon Apple Muffins

Muffin Batter:

1 1/3 C. flour
2/3 C. sugar
1 ½ tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 eggs
½ C. bean butter
3 T. water from soaking apples
1 ¼ C. dehydrated apples

Crumb Topping:

1/3 C. flour
3 T. sugar
½ tsp. cinnamon
3 T. softened butter or oil

Rehydrate apples by covering with boiling water and allowing to sit for half hour. Drain, reserve 3 T. liquid and chop apples.

Preheat oven to 375 degrees. Line a regular muffin pan with paper liners or grease with nonstick cooking spray. Combine topping ingredients and set aside. Mixture will resemble course crumbs. In large bowl combine flour, sugar, baking powder, cinnamon and salt.

In medium bowl, whisk eggs and bean butter. Stir in 3 T. reserved apple liquid.

Add egg mixture to flour mixture and stir just until combined. Fold in chopped apples. Spoon batter into prepared muffin pan, filling cups 2/3 full. Crumble topping over batter. Bake 20 minutes or until pick inserted into center comes out clean. Let cook in pan 5 minutes. Remove from pan and cool completely. Makes 12 muffins.

Potato Cinnamon Rolls

Roll out Potato Roll dough (see Potato Roll recipe in the Breads and Rolls section) into a rectangle. Spread with butter. Sprinkle with brown sugar, cinnamon, raisins, nuts. Roll dough up into a roll and pinch the seam closed. Cut in 1+1/2 inch slices. Place in grease 9x13 pan and bake at 375 degrees for 10-15 minutes. These are yummy!

Mashed Potato Drop Doughnuts

¼ C potato pearl
½ C hot water
1/4 C sugar
1 egg, beaten
1/2 C yougurt or sour cream
1/2 tsp vanilla extract
1 1/2 C all-purpose flour
1/2 tsp b.s.
1/4 tsp b.p.
Oil, for deep-frying

Confectioners' sugar (optional)

In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.

Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep- fryer to 375°F.

Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels. Roll in sugar if desired. Serve immediately.

10 min | 5 min prep SERVES 4 -6

EZ Wheat Bread (tastes just like store bought bread)

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/whole wheat you like)
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1+1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (Only one loaf will fit in a bread maker)

Mother Lutz's Whole Wheat Bread or Rolls

1 T. yeast, dissolved in 1/4 c. barely warm water
1 1/3 c. lukewarm water
1/4 c. oil
1/4 c. sugar or honey
1/4 c. dry milk
1 1/4 tsp. salt
2 T. lemon juice
3 1/2 - 4 cups whole wheat flour

Combine all ingredients in a large mixing bowl starting with the smaller amount of flour and adding more as needed. Knead for 5 minutes by hand or with the kneading attachment of a mixer. Allow to rise in a warm place until double (about one hour). Punch down.
Smooth dough into a loaf, place into a greased 9x5 loaf pan. Allow to rise until dough is about 2" above rim of pan (about 45 minutes to an hour). Preheat oven to 350 degrees. Bake 40 minutes. Turn out loaf and cool. Yum!

Variation: This same recipe can be formed into rolls, risen until double and baked at 350 degrees for 10-12 minutes.

Rice Flour Bread

2 teaspoons granulated sugar
1/2 cup warm water
1 package active dry yeast
1 1/4 cups water
1/4 cup vegetable shortening
1 cup brown rice flour
2 cups white rice flour
1/4 cup granulated sugar
4 teaspoons xanthan gum or 1 tablespoon dry pectin
2/3 cup non-instant dry milk or 1/3 cup soy powder
1 1/2 teaspoons salt
2 eggs

Dissolve the 2 teaspoons sugar and 1/2 cup water in a 2-cup bowl. Sprinkle on yeast. Set aside for 10 minutes or until froth nearly reaches top. Combine water and shortening in saucepan. Heat until shortening melts. Cool to lukewarm. Combine dry ingredients in mixer bowl. Add yeast mix to flours. Blend well. Add shortening mix. Blend well. Add eggs. Knead for a few minutes. Let dough rise in a warm place until doubled, about an hour. Pour dough into greased, small bread pans 3/4 full or into cans for round breads. Let rise again. Bake at 400 degrees F for 10 minutes. Place foil over breads and bake for 50 minutes. Remove from pans immediately, cool on rack. The bread will have a grainy texture that is idea for toast! Yield: 14 servings

Fast and Simple Gluten Free Bread

First thing to do is preheat the oven to 350 F or 180 C. I've never figured out why most recipes don't mention "pre-heating" until near the end of the instructions.

1 cup rice flour
1 1/2 tablespoons sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1/8 cup vegetable oil

Combine the dry ingredients and give them a good dry mix to ensure even distribution.
Beat the egg lightly and add it and the other liquids to the dry ingredients.
Mix thoroughly, the batter should be similar to the consistancy of a muffin mix.
Pour the batter into a greased small loaf tin.
Place on the centre rack of the oven and bake for 20 minutes.
Check with a skewer to ensure the loaf is baked right through.
Allow to cool in the tin for 30 minutes.
Once completely cool, slice your loaf and enjoy.

For some other variations, during the mixing stage you could try adding cheese, fruits, or some favourite herbs or spices. Use your imagination.

Soups

 

Creamy Corn And Oat Soup 

Creamy Corn And Oat Soup is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. This Creamy Corn And Oat Soup is never going to fail as an Appetizer. The main ingredient in Creamy Corn And Oat Soup is always oat. Its good to make Creamy Corn And Oat Soup for your family member whose diet is full of Low Fat recipes. Include this Creamy Corn And Oat soup recipe in your most-liked list and make it as many times you wish to.

2 c. fresh or frozen com kernels                            ¼ tsp. black pepper

1 c. rolled oats                                                          Pinch of salt

½ c. chopped onion                                                 2 T. chopped fresh parsley

2 garlic cloves, minced

In a medium-size saucepan combine the corn, oats, onion, garlic, pepper, salt and 3 ½ c. of water. Bring the mixture to a boil over medium heat, reduce the heat to low and simmer 15 minutes. If a thinner soup is preferred, add up to ½ c. of water.

Remove the pan from the heat, stir in 1 T. of the parsley and divide the soup among 4 bowls. Sprinkle the soup with the remaining parsley.

Sausage Lentil Soup

You can also substitute split peas for half of the lentils and canned corned beef hash instead of the sausage. Just make sure you heat the corned beef in a pan first.  Add your favorite spices too.  You can also add canned baby carrots.

2 quarts water
2-1/4 cups (about 1 pound) lentils, picked over and rinsed
9 to 12 ounces summer sausage, sliced and quartered
1 teaspoon salt
2 tablespoons dried onion
1 can (14-1/2 ounces) diced tomatoes
1 can (6 ounces) tomato paste
4 beef bouillon cubes

Combine ingredients in a 4 quart Dutch oven or soup pot.  Bring to a boil.  Reduce heat; cover.  Simmer 1 hour.  Serves 6 to 8.

from: Cheryl Driggs http://www.simplyprepared.com/

Beef Chili

Here's the winner out of 18 entries in a recent church chili cook-off.  Enjoy!

1 can (14 ounces) low fat beef broth
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (15-1/2 ounces) pinto beans, rinsed and drained or
   2 cups cooked pinto beans
1 can (16 ounces) kidney beans, rinsed and drained or
   2 cups cooked kidney beans
1/4 cup dried onion
1 can (12 ounces) roast beef, rinsed, drained, and shredded
1 cup cooked whole wheat
1 tablespoon chili powder

Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat and cover. Simmer for 1 hour. Serves 4 to 6. 

from: Cheryl Driggs http://www.simplyprepared.com/

Pantry Soup Mix

1/2 cup split green peas
1/2 cup lentils
1/4 cup dried onion
1/4 teaspoon dried minced garlic
1/3 cup pearl barley
1/3 cup long grain white rice
1 teaspoon salt
4 beef bouillon cubes

Combine ingredients and add to 2-1/2 quarts boiling water.  Return to boil.  Cover; simmer about 1 hour or until peas and lentils are tender.

VARIATIONS:  Dried vegetables may be added to the mix.  Increase water, adding twice as much water as dried vegetables when cooking.  A can of chopped green chilies or 8 ounces (2 cups) of beef, sausage, or ham may also be added.  One or 2 cans of mixed vegetables may be added the last 15 to 30 minutes of cooking.

Pantry Soup Mix can be assembled ahead of time and stored in an airtight container or dry heat processed.  It can also be layered in jars or cellophane bags and used as gifts.

from: Cheryl Driggs www.simplyprepared.com

Chili

 

2 cans chicken 1 can corn

2 cans (14 oz each) stewed tomatoes,

    chopped with liquid

2 tsp. chili powder

1 tsp garlic

1/2 tsp minced garlic

2 cans beans (any kind) 

1 can tomato soup

(cheese)

tortilla chips or tortillas

Combine ingredients through tomato soup. Heat through and simmer for 10 

minutes.  Serve with tortillas, cheese and sour cream.

Tortilla Soup

 

 

 

2 cans chicken

1 cup salsa or tomato sauce (milder)

2 cans (14 oz each) stewed tomatoes,

chopped with liquid

1 Tbsp ground cumin

2 cans chicken broth

1 can coconut milk

1/2 tsp minced garlic

2 Tbsp dried or 1/4 c. fresh Cilantro

optional:  1 can corn

1 can black beans

tortilla chips (or jasmine rice)

Combine ingredients to cilantro in a greased slow cooker.  Cover and cook on high 4-6 hours or low for 8-9 hours.  Add optional ingredients the last hour or half hour of cook time.  Serve hot soup over chips or  rice with shredded cheese and a dollop of sour cream.

Lentil Soup

½ cup lentils

¼ cup dried carrots

¼ cup dried onion

¼ cup dried celery

2” square of tomato leather

Seasonings to taste

Mix and store in a cool, dry place. Cook by adding to 5 cups of boiling water and simmer until the vegetables are tender, about 40 minutes.  Add seasonings at the end of cooking time.

Mexican Soup – A Lutz Family Favorite!

4 C. water

4 cubes of boullion (chicken, beef or vegetable)

2 C. refried beans

2-15 oz cans of diced tomatoes with green chili peppers added

1-15 oz. can of corn

3 T. dehydrated onions

6 C. black beans

Optional Seasonings: onion salt, pepper, garlic powder, cumin, dried red pepper flakes, chili powder, hot sauce – whatever your family likes. Start with a little spice and then add as desired. Mix water and boullion in a large pot. Add refried beans, tomatoes with juice, corn with juice, dehydrated onions and black beans. Add desired seasonings. Simmer 15 minutes. Serve with toppings such as tortilla chips, shredded cheese or homemade queso fresco, fresh diced tomatoes, diced avocados, fresh cilantro, sliced olives, diced onions, sour cream and salsa. Serves 8 

Instant Potato Soup

4 slices bacon, diced
1 medium onion, diced (¼ C dried + H2O)
1 carrot, diced (¼ C dried+ H2O)
2 ribs celery, diced
1 (10 ½-ounce) can chicken broth
2 ½ cups milk (or equal parts milk and cream)
1 ½ cups instant mashed potato flakes
Salt and pepper
2 green onions, thinly sliced (optional)

Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.

Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.

Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.

Instant Potato Soup Mix

2 cups instant mashed potatoes, blended
1½ cups instant milk powder (not the one from cannery)
2 tbsps instant chicken boullion
2 tsp dried minced onion
1 tsp dried parsley
¼ tsp pepper
¼ tsp dried thyme
1/8 tsp turmeric
1½ tsp seasoning salt

Combine all ingredients in a bowl and mix. Store in 1 quart jar (great gift idea!). Alternatively, you could divide the mix into small ziploc bags, adding 1/2 cup to each bag, as a handy addition to pack with your lunch.

To serve, place ½ cup instant soup mix in a soup bowl, cup or mug. Add one cup of boiling water and stir until smooth.