ONE-HOUR SANDWICH BUNS
1 cup warm water
¼ cup sugar
¼ cup oil
2 pkgs. quick-rise yeast
1 teaspoon salt
1 egg, beaten
3 2/3 cups all-purpose flour
1 T. butter, melted
Mix together the warm water, sugar, oil, and yeast. Let stand until yeast mixture is bubbly. Add salt and beaten egg to the yeast mixture and stir.
Mix in the flour a little at a time until dough is no longer sticky. You may or may not use all of it. Cover and let rise in a warm place for 10 minutes.
Grease a cookie sheet with 1-inch sides or line it with parchment paper and spray with oil. Oil your hands and shape into 12 balls. Place balls about 1 inch apart and let rise 20 minutes or until a little more than doubled. It’s okay if some of the sides end up touching each other.
Bake at 375 degrees 12-15 minutes or until golden. Cool, slice, and use as hamburger or sandwich buns.
15 minutes to mix in the morning, let rise and bake in a couple hours.
(This is a tasty time-saver recipe Nadia came up with to suit her busy lifestyle.)
3-3/4 cups of all-purpose flour (unbleached preferred)…2-loaves: 7-1/2 cups
1/4 cup rye or buckwheat flour……………………………………2-loaves: 1/2 cup
1 pkg. instant dry yeast (fast-rising saves time)……2-loaves: 2 pkgs.
2 teaspoon kosher salt…………………………2-loaves: 4 tsp.
1 1/2 cups room temperature tap water…………………2-loaves: 3 cups
In a large mixing bowl, mix all dry ingredients including yeast. You could use all white flour if you want. Pour in 1 1/2 cups water (room temp.) Mix the dough together and with a flexible, flat plastic dough scraper (or your hands) scrape, fold, turn and press down with your palms 10 times (a mini- knead). Do this only long enough to thoroughly mix ingredients.
Grease a heavy glass bread-baking dish with vegetable shortening and line bottom with parchment paper. Spread shortening thickly enough that it is visible. This will ensure the bread won’t stick later. Plop dough into the dish and cover with lid or plastic wrap. Dough will be soft and sticky. Set aside in a warm spot to rise. No, you won’t need to punch this dough down. It rises only once. (This is a forgiving recipe that makes a nice, spongy, hearty and flavorful peasant-style bread.)
When ready to bake: Heat your oven to 400 degrees F. (425 if convection). Once the oven has heated, bake bread uncovered for about 50 minutes, until top is deep golden and a thump with your knuckles makes a hollow sound.
1 c. crushed pineapple, drained
2 c. carrots, shredded
1 c. cane sugar
1 c. brown sugar
1 c. canola oil
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
¼ tsp salt
¾ c. walnuts, chopped
Preheat oven to 350 degrees and grease a 9 x 13-inch pan. For a more festive presentation, use a well-greased, large tube pan with wax paper or parchment in the bottom. Another option: two 9-inch round pans ( also lined with parchment). Stack and frost to make a 2-layer cake.
This recipe makes 6 cups batter. In our house, with only 2 people, we freeze 3 cups batter (up to 2 months) and bake only 1, 9-inch round cake at a time. The same goes for the frosting: we use half, and refrigerate the rest until we thaw batter and bake the 2nd cake.
To make the cake, drain a can of crushed pineapple, keeping 1 cup for this cake. (Reserve the juice and any remaining pineapple for another use.)
In a mixing bowl, beat the pineapple, carrots, eggs, sugars and oil. In another bowl, mix the flour, baking soda, cinnamon and salt. Gradually beat the flour mixture into the wet mixture. Mix in walnuts, and bake for 30-35 minutes. Done when toothpick comes out clean. Cool before frosting.
8 oz. cream cheese, room temperature
¼ cup butter, room temperature
2 ½ cups confectioner’s sugar
1 tsp. vanilla extract
Drizzle of milk or water
To make the frosting, cream together the cream cheese and butter. Add the vanilla. Mix in confectioner’s sugar gradually. Use drizzle of milk or water only if needed for consistency. Makes about 2 ¾ cups frosting.
This is ideal if you have only 4 or 5 people for Thanksgiving or Christmas dinner and aren’t up for all the rigmarole that goes with roasting a whole turkey, especially the cleanup. Roast and serve this in one dish.
1 large chicken, cut up
Salt and pepper
2 tsp. ground sage
½ c. onion, chopped, lightly saute’d in butter
½ c. chopped celery (optional)
1 loaf plain white fresh bread, torn into small pieces
2 cans cream of chicken soup
½ c. chicken broth
1 c. water
Lightly brown chicken and set aside (don’t cook through). Saute’ the onion (and celery if you’re using it). Tear loaf of bread into pieces. Add a sprinkling of salt and pepper, sage, onion, chicken broth, and 1 can of cream of chicken soup (reserve 2nd can). Mix to form a dressing and mound in the center of a large baking dish, leaving room around the edges to surround it with chicken pieces. Place chicken pieces in the dish.
Mix reserved can of cream of chicken soup with 1 c. water and pour over chicken and dressing. Bake at 350 degrees for 1 hour or more.
Note: cream of mushroom soup can be substituted in this recipe. We have also used cream of celery soup in the dressing. This recipe came from my ex-mother-in-law, Grace Reynolds and she didn’t use celery. (When I make this for my husband, I add the celery and also sometimes mushrooms.)
Here’s a thought: Why not arrange this in a slow-cooker and cook it that way? I will update this post once I do that. If you try it, let me know how it turns out.
Whether you call it dressing or stuffing, this is the basic recipe you can start with.
9 cups bread cubes (use a combination of white and wheat)
1½ cups chopped celery
¾ cup chopped onion
1 cup sliced mushrooms
¾ cup butter
½ teaspoon salt
1 teaspoon ground sage
½ teaspoon ground thyme
1 teaspoon poultry seasoning
¼ teaspoon pepper
1 cup chicken broth
1 egg, beaten
In a medium skillet, sauté celery, onion and mushrooms in butter. Add salt, sage, thyme, poultry seasoning and pepper.
In a large bowl Toss bread cubes with sautéed vegetables/seasonings until bread is well coated. Mix the egg with the chicken broth to moisten and stir into bread cube mixture. Pour into a greased 9×13 pan.
Bake uncovered at 350 degrees for 35-40 minutes.
What I like about this recipe, is the bread cubes stay light and fluffy. This recipe works well baked on the side and also made ahead and microwave-warmed when you get to grandma’s house. Oh wait, I AM Grandma 😀
VEGETARIAN Version: substitute about 2/3 cup olive oil for the butter and vegetable broth for chicken broth. When I do this I usually use rosemary as the herb, but sage is okay too.
5 ½ cups all-purpose flour
2 T. dry yeast
2 Tablespoons sugar
1/4 cup warm water
2 teaspoons salt
¼ teaspoon baking powder
2 1/4 cups warm milk
Cornmeal for dusting
Grease two glass loaf pans and line bottoms with parchment paper. Preheat oven to 425 degrees F.
Mix together the yeast, sugar and warm water in a large mixing bowl
In another bowl, sift together 5 cups of the flour with the salt and baking powder, reserving ½ cup flour (you may or may not need it later).
Mix 1 cup of the flour mixture into the yeast mixture in the large bowl and stir. Finish by adding the rest of the flour mixture and stir well with large spoon. This should be a wet, sticky dough. If it is too wet, add the reserved flour. Your dough will be thick, wet, and too soft to knead. It’s nothing like regular bread dough.
Spoon dough mixture into the prepared loaf pans and sprinkle the tops with cornmeal. Let rise in a warm place until double, or at or a little above the loaf pan top (30-40 minutes).
Bake for about 20-25 minutes until the tops are golden brown and the loaves sound hollow when thumped.
When done, remove from oven and cool in the pans on racks before removing. Slice and toast to serve.