Baked onion dip (jed)
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- BEST BANANA BREAD
RASPBERRY PUNCH1/2 gallon Raspberry sherbet 46 oz. can Hawaiian punch 2 liter 7-up (can use diet)
RASPBERRY PUNCH, CREAMY2 (64 fluid ounce) bottles raspberry cream soda, chilled 1 (12 fluid ounce) can frozen concentrated raspberry juice 1/2 gallon vanilla ice cream In large punch bowl combine both bottles of raspberry cream soda and raspberry juice concentrate. Stir until concentrate is dissolved. Carefully add ice cream. Stir briefly. Best served chilled. RASPBERRY SHERBET PUNCH1/2 gallon raspberry sherbet 3 cups bottled grape juice 3 liters 7-up
RASPBERRY SHERBET PUNCHThree 12-oz. cans frozen Hawaiian Punch Three 12-oz. cans water (if frozen cannot be found, use 72 ounces canned or bottled Hawaiian Punch instead of frozen punch and water) Three 6-oz. cans frozen lemonade concentrate 4 liters 7-up Frozen raspberries 1/4 cup sugar (optional) 1/2 gallon Raspberry sherbet Mix Hawaiian Punch, water and lemonade together, keeping very cold until time to use. Then pour into punch bowl. Pour 7-up in mixture right before serving. Top punch with frozen raspberries and raspberry sherbet.
1 bottle of root beer extract 5 gallons water 5 lbs dry ice SMOOTHIES by Michelle Miskin 8 oz yogurt (any flavor) 1 cup juice (any flavor) 2 cups fruit (may use 2-3 types) 12 ice cubes 1 tbsp powdered sugar (optional) Place all ingredients in a blender. Blend on high until smooth. Serve immediately.
Weekly DateSpend quality time with each other. Don’t get so busy making a living that you cease to make a life. Some people ask the secret of our long marriage. We take time to go to a restaurant two times a week. A little candlelight, dinner, soft music and dancing. She goes Tuesdays, I go Fridays.” -Henry Youngman When a man opens the door of his car for his wife, you can be sure of one thing: either the car is new or the wife. My mother buried three husbands, and two of them were just napping. -Rita Rudner Banana Bread by Joyce Miskin 2 cup flour 2 eggs 1 tsp. baking. soda 1 cup mashed bananas ½ tsp. salt 1/3 cup milk ½ cup shortening or margarine 1 tsp. lemon juice 1 cup sugar Sift flour with baking soda and salt. Cream butter, gradually add sugar. Mix well. Add eggs and bananas. Combine milk and lemon juice slowly and salt. Fold in flour and milk mixture, beginning and ending with dry ingredients. Pour in greased 9x5x3 loaf pan. Bake approx. 1 hr. 350° (small pans 45 minutes or 20-30 minutes mini pans).
2 eggs ¼ cup mashed white beans ¼ cup Smart Balance® margarine (or more beans) 1¼ cups white sugar 1½ tsp. vanilla extract 1¾ cups flour (at least half of this should be whole wheat) 1 tsp. baking soda ½ tsp. salt Preheat oven to 300º F. Grease one 9x5 inch loaf pan. In medium bowl, mash bananas and stir in eggs until well blended; set aside. In large bowl, beat beans and Smart Balance together, and gradually add sugar. Stir in vanilla and banana mixture. Wisk together the flour, baking soda, and salt; blend into batter. Add walnuts if desired. Pour into pan. Bake for 1 hour 15 minutes (check after 50-60 minutes), or until toothpick inserted into center of loaf comes out clean.
BANANA BREAD WITH CHOCOLATE CHIPS by Cara Sullenger ¾ cups sugar ½ cup butter (you can substitute apple sauce and it is healthier) 2 medium bananas (mashed about ¾ cup) 2 tsp. lemon juice 1/3 cup milk 2 eggs (beaten) 1 ½ cups flour 1 tsp. baking soda ½ tsp. baking powder Cream sugar and butter (applesauce) – mix in bananas and lemon juice – add milk, stir – add eggs, stir – add flour, baking soda, and baking powder, blend well – add chocolate chips. Bake at 325°F for 35-40 minutes (1 loaf)
Mix together with electric mixer, Crisco, sugar, egg yolks, sour cream, chopped nuts and bananas. Sift together salt, flour, baking soda and baking powder. Add to banana mixture with the vanilla. Beat egg whites until stiff; fold in to banana mixture. Pour into 2 greased 9 x 5 x 3-inch loaf pans (or one large and one tiny loaf). Bake at 350 degrees for 45 to 55 minutes, or until tester comes out clean. BLUE RIBBON HONEY WHEAT BREAD by Vicki Allan 1 1/2 cup water 1 cup cottage cheese 1/2 cup honey 1/4 cup butter or margarine 2 cup unbleached flour 5 cup whole wheat flour 2 tbsp. sugar 1 Tbsp. salt 2 pkgs. active dry yeast 1 egg 1/6 cup flax seed, ground (optional) Heat first 4 ingredients until very warm (120) in microwave for three minutes. Combine warm liquid and two cups flour. Mix well. If too hot for the yeast, let cool for a few minutes. Add yeast and mix well. Let rest for fifteen minutes (for yeast to dissolve). Add remaining ingredients and mix. Dough will pull away from sides of mixer, leaving them clean. Knead with mixer for five more minutes. Place in large bowl. Cover and let rise until doubled. Divide 2 tablespoon melted butter between bread pans. Punch down dough, divide and shape into 2 loaves. Dip top sides of loaves in melted butter and turn. Place in pans and cover. Let rise until doubled in size. Bake 35 minutes at 350 until loaves are very brown. Remove loaves from pan, brush top and sides with melted butter. (Can double and still work in Bosch mixer.) Brandy’s Hard White Wheat Bread by Joyce Miskin 3 cups very warm water ½ cup vegetable oil ¾ cup honey 1 tablespoon salt 2 tablespoons instant yeast Stir oil, honey, salt and yeast in warm water and let yeast start to activate, about 10 minutes. (I do this in my Kitchen-Aid mixer bowl) In a separate large bowl sift together: 8 cups white wheat flour ¾ cup powdered milk ¼ cup gluten (I grind my wheat while yeast is starting to activate) After yeast has started to activate, mix in flour mixture, a few cups at a time. (I use my Kitchen-Aid mixer flat beater as long as possible and then switch to the kneading hook) Mix all the flour and add ½ to 1 cup of additional flour is needed, depending on dough consistency. Using kneading hook, knead (mix) on level 2 for 10-12 minutes. Scrape sides of bowl and cover with cloth and let rise until double, about 1 hour. Punch down and separate into 3 sections, kneading each portion briefly. Form into loaves and place in greased bread pans. Cover with cloth and let rise until double, 45 to 60 minutes. Place in preheated oven and bake. After baking, remove loaves from pans and let cool on wire rack. Depending on your type of bread pan (metal, glass, etc.) you may have to experiment with the baking temperature. I have new metal pans and bake my loaves in a 325 degree oven for 30 minutes. Butterhorn Rolls By Joyce Miskin 2 cups warm water 1 Tbsp. yeast (or 1 pkg. but not quick rising) Dissolve yeast in water with 1 tsp. sugar, (set aside until foamy) Combine the following in a large bowl: 1cup lukewarm milk 2 cup melted butter or margarine 3 eggs, well beaten 3/4 tsp. salt Add the yeast mixture. Then add approximately 4 3/4 cup flour (or more) to form a sticky dough. Let rise for 3 hours before rolling out. When ready to use the dough, sprinkle the surface and knead the dough, dividing in two portions. Roll into large circle and brush with melted butter. Cut like pie (12-16 sections) and roll from big end to small end. Place on greased baking sheet with the tip on bottom. Let raise covered with a cloth. (about 1 2 hours). Bake at 350 degrees for 12-15 min. until browned. Yield 32 rolls. Dough may me made the night before, covered with plastic wrap and kept in refrigerator. Remove from fridge and let warm before rolling out. Variations: **For orange rolls, roll dough as for small cinnamon rolls in rectangular shape. Spread with melted butter and mixture of sugar and grated orange rind. (Finely grate rind from 2-3 oranges and combine with 2 cups of sugar and stir until blended). Cut as for cinnamon rolls and place dough in greased muffin tins. Bake at 350 degrees for 12-15 min. until browned. While still warm, remove rolls from muffin tin and set on cookie sheet and drizzle with frosting. For frosting, combine 1 cup powdered sugar and 1/4 cup orange juice For cinnamon pull-aparts, thoroughly grease an angel food cake pan or bundt pan. Break off dough in walnut sized pieces. Roll in melted butter, then in sugar and cinnamon combined. Place pieces of dough in pan one on top of the other and let raise. Bake at 350 degrees approx. 20-25 min. BUTTERY BREAD STICKS by Michelle Miskin 1 tbsp yeast 1 1/2 cups warm water 2 tbsp sugar 3 1/2 cups flour 1/2 tsp salt Mix as bread dough (soft dough). Knead for 3 minutes. Let rest 10 minutes. Coat a large jelly roll pan with non-stick cooking spray. Place dough in center and press dough to edges until dough is completely covering the pan. Spread topping on dough. Using pizza cutter or sharp knife, cut into 1 inch strips. Set in proofing oven (Place a shallow pan with about 1/2 inch of water into the over. Preheat to 200. Turn it off and put dough into the oven. It will double in about ten minutes.) Bake at 350 for 20-25 minutes. TOPPING: 1/4 cup butter 1/4 cup Parmesan cheese 1/4 cup mayonnaise 1/4 tsp parsley flakes 1/2 tsp garlic salt Blend together and spread over bread. Breadsticks by Karen Wood 1 tbsp. dry yeast 1 tsp salt 1 tbsp. malted milk powder 1 ½ cups warm water 1 tbsp. honey 4 cups flour In mixing bowl of Kitchen Aid mixer, dissolve yeast in warm water. Stir in malted powder, honey and salt. Add flour gradually, mixing until dough forms a ball. It should be soft dough. Don't add too much flour. With floured hands, divide dough into golf ball sized pieces and roll into 6 inch ropes. Spray Pam onto cookie sheet and brush ropes with melted butter. Sprinkle with canned Parmesan cheese and Salad Supreme. Allow to rise 15-30 minutes. Bake at 400 for 10-12 minutes. BREADSTICKS (SOFT RHODES) By Lee Hurst 12 Rhodes Rolls, thawed ¼ cup butter, melted ½ cup parmesan cheese garlic salt
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