Food Storage Honey Whole Wheat 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/wheat you like. I use my own ground wheat)
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. Makes one loaf. 

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)

http://everydayfoodstorage.net/wonders-of-bread

Angel Biscuits

1 pkg Dry Yeast
1/4 c. warm water
2-1/2 c. flour
1/2 tsp baking soda
1 c. buttermilk
1 tsp. baking powder
1 tsp. salt
1/8 c. sugar
1/2 c. shortening
2 tsp sugar

-Dissolve yeast in warm water and 1/2 tsp sugar
-mix dry ingredients
-stir in buttermilk with yeast mixture
-Blend thoroughly-refrigerate, or make into biscuits after 15 minutes of rising
-Turn dough onto floured board and knead lightly
-roll out and cut
-place in greased pan and let rise slightly
-Cook at 400 until lightly browned

Ham and Cheese Pie

From the Kitchen of: Tina Cronin

1 cup shredded cheese

Diced ham (amt. desired)

2 cups milk

1 cup bisquick

4 eggs

¼ tsp. salt

1/8 tsp. pepper

Put ham and cheese in greased pie pan. Mix other ingredients and pour over ham and cheese.

Bake at 400 for 40 minutes

Monster Cookies

From the Kitchen of: Tina Cronin

6 eggs

1 lb brown sugar

2 cups white sugar

2 tsp vanilla

2 tsp Karo syrup

4 tsp soda

2 cubes butter

1 ½ cup peanut butter

6 cups oatmeal

6 oz choc chips

6 oz M&Ms

Preheat oven to 350. Mix ingredients in given order.

Drop by large Tbsp (or ice cream scoop) onto greased cookie sheet.

Flatten. Bake for 12 minutes (do not overbake).

Tom Thumb Cookies

From the Kitchen of: Tina Cronin

1 cup melted butter

1 tsp salt

1 cup brown sugar

2 cups flour

Combine all ingredients & spread in greased 9x13 pan. Bake at 350 for 15 minutes.

2 cups brown sugar

4 well beaten eggs

4 Tbsp flour

1 tsp baking powder

2 cups coconut

1 tsp vanilla

Add sugar & vanilla to eggs and beat until foamy. Add flour, baking powder and coconut – stir well. Spread over baked mixture and return to the oven for 25 minutes @ 350. Cool for 10 minutes and cut into squares.

Shells

From the Kitchen of: Tina Cronin

(A variation of lasagna)

25-30 Jumbo Shells – cooked

½ pound ground beef, cooked & drained

1 large can (26oz) spaghetti sauce

1 cup cottage cheese

3 cups cubed mozzarella cheese

3 cups cubed cheddar cheese

1 beaten egg

Mix together cooked meat and spaghetti sauce. Mix together cottage cheese, egg, cubed cheese. Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Fill cooked shells with cheese mixture. Line 9x13 pan with filled shells. Pour meat sauce over the top of the shells. Bake 40 minutes @ 350. Sprinkle with parmesan cheese and serve.

Lasagna

From the Kitchen of: Tina Cronin

9 cooked lasagna noodles

1 pound cooked and drained ground beef

I large can (26oz) spaghetti sauce

1 cup cottage cheese

3-4 cups shredded mozzarella cheese

2 cup shredded cheddar cheese

Pour small amount of spaghetti sauce into bottom of 9x13 pan (this help noodles to keep from sticking). Mix together remaining spaghetti sauce with ground beef. Combine cheeses.

Layer #1: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.

Layer #2: Layer 3 noodles, 1/3 of sauce mixture, Plop ½ cottage cheese in spots over the sauce. Cover with 1/3 cheese mixture.

Layer #3: Layer 3 noodles, remainder of sauce mixture and cover with remaining cheese.

Bake @350 for 45 minutes. Cool 10 minutes and serve.

Granola

From the Kitchen of: Tina Cronin

10 cups old fashioned rolled oats

1 cup wheat germ

1 cup shredded coconut

1 cup wheat flakes

1 ½ cups brown sugar

1 ½ cups water

1 ½ cups vegetable oil

½ cup honey

½ cup molasses

1 ½ tsp salt

2 tsp cinnamon

1 Tbsp vanilla

Preheat oven to 300. In a large bowl combine first 4 ingredients. (You can add sunflower seed, nuts, etc. if you like) Blend well. In a large saucepan, combine remaining ingredients. Heat until sugar is dissolved but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into 2 9x13 pans. Bake 30 minutes, stirring occasionally. Cool. Add raisins or other dried fruit, as desired.

Toffee

From the Kitchen of: Tina Cronin

2/3 cups sugar

½ cup water

¼ cup Karo syrup

1 cup butter

Cook the above ingredients in a heavy frying pan until it reaches 285 on candy thermometer. Pour at once into 15x10x1 jelly roll pan.

Cool 5 min. Top with milk chocolate chips. Spread when melted and add chopped peanuts to the top.

25 Dollar Pie Crust

From the Kitchen of: Tina Cronin

2 cups flour

3/4 tsp salt

1 1/8 cups shortening

1/2 cup cold water

1/3 cup flour

Mix 2 cups flour and salt; stir. Add shortening and blend. Mix in water. Add 1/3 cup flour and mix with a fork or electric mixer. Shape into pie tin and bake 15-20 minutes AT 400. Makes 2 crusts. 

For one crust:
1 cup flour
1/3 tsp salt
1/2 cup shortening (little over)
1/4 cup cold water
1/6 cup flour

Christmas Caramels

From the Kitchen of: Tina Cronin

2 cups sugar

2 cups cream

2 cups Karo syrup

2 cubes BUTTER (gotta be the real stuff)

Cook in heavy saucepan over medium heat. Stir constantly until the mixture reaches 240 on candy thermometer. Pour into greased 9x13 pan. Cool, cut, wrap with waxed paper.

Cooky Cones

From the Kitchen of: Tina Cronin

3 eggs

2/3 cups sugar

2/3 cups melted butter

2 tsp. vanilla

1 tsp.almond extract

1 cup flour

Beat together eggs, sugar, melted butter, vanilla & almond extract. Stir in flour until smooth. Place flat plates on waffle iron and preheat to medium. Lightly grease griddle. Pour batter (2-3 Tbsp) onto center of hot griddle. Close lid to flatten and cook 1 ½-2 minutes. Remove from griddle and immediately form into cone shape.

Microwave Caramel Corn

From the Kitchen of: Tina Cronin

1 cup brown sugar

1 cube butter

¼ cup Karo syrup

½ tsp. salt

Mix together and cook on high 4 minutes in microwave.

Add ½ tsp baking powder and mix well.

Put 3-4 quarts popped corn in large paper bag.

Pour caramel mixture over popcorn. – Shake well – microwave on high 1 ½ minutes. – Shake well – Microwave again for 1 min.

Blueberry Muffins

From the Kitchen of: Tina Cronin

List #1 List #2

2 eggs 3 cups flour

1 cup milk 1 cup sugar

½ cup oil 4 tsp. baking powder

2 tsp. salt

2 cups blueberries

Preheat oven to 400. Whip together ingredients from list #1. Mix list #2 in separate mixing bowl. Gradually add list #1 to list #2. Fold in Blueberries and bake for 20 minutes.

White Chocolate Covered Pretzels

From the Kitchen of: Tina Cronin

1 bag twisted pretzels

1 Package dipping vanilla bark

Melt vanilla bark over double boiler. Dip pretzels. Set on waxed paper to cool.

Zucchini Bread

From the Kitchen of: Tina Cronin

1 cup oil

2 cups diced zucchini

3 eggs

2 cups sugar

1 Tbsp. vanilla

1 tsp. baking powder

3 cups flour

1 tsp. salt

1 Tbsp. cinnamon

1 tsp. soda

Preheat oven to 325. Blend oil, zucchini and eggs in blender. Mix the rest of the ingredients in a mixing bowl. Add zucchini mixture. Pour into 2 greased loaf pans. Bake for 1 hour.

Simple Sticky Buns

From the Kitchen of: Tina Cronin

24 frozen dinner rolls thawed and cut in ½

½ cup butter

1 cup brown sugar

1- 5.6oz box of cook and serve vanilla pudding

2 Tbsp. milk

Arrange ½ of the rolls in greased 9X13 pan.

In saucepan: melt butter, add brown sugar, pudding mix & milk. Stir until smooth. Preheat oven to 350. Pour mixture over the dough and arrange the remaining pieces of dough over the top. Cover with saran wrap and refrigerate overnight. Bake uncovered for 35 minutes. Invert onto serving platter or baking sheet. Makes 12-15 servings.

Orange Julius

From the Kitchen of: Tina Cronin

1 cup milk

6 oz frozen orange juice concentrate

1 cup water

1 tsp. vanilla

½ cup sugar

12 ice cubes

Mix in blender until the ice is crushed.

Easy BBQ Pork Ribs

From the Kitchen of: Tina Cronin

Boneless pork ribs

Bottle of your favorite BBQ sauce

Boil ribs for 15 minutes. Preheat oven to 375. Place in 9X13 pan, smother in BBQ sauce, cover with foil and bake 1 ½ hours. Yummy!

Pear Pie

From the Kitchen of: Tina Cronin

2 cups diced pears

½ cup white sugar

1 beaten egg

1 cup sour cream

1 Tbsp. flour

1 tsp. vanilla

1/8 tsp. salt

1 unbaked pie shell

Preheat oven to 375. Combine all ingredients and pour into pie shell. Bake at 350 for 15 minutes. Top with crumb topping and continue baking 30 minutes.

Crumb Topping: 2/3 cup flour

1/3 cup white sugar

¼ cup butter

Cut until crumbly. DON’T OVERBAKE!