Whole Wheat Honey Bread

2/3 cup milk
4 Tbsp. oleo
3 Tbsp. honey
1/4 cup brown sugar
3 Tbsp. granulated sugar
2 tsp. salt
1/2 cup raw bran flakes * (optional)
1/4 cup wheat germ * (optional)
2 cups whole wheat flour
4 cups bread flour (white)
2 pkgs. Fleishmann's dry yeast
1 1/2 cups warm water
1 tsp. sugar

(* Purchased @ Health Food Store)

Combine first 6 ingredients in small saucepan. Heat til warm and sugar is dissolved. Dissolve the yeast in the warm water and 1 tsp. sugar. When frothy, which takes just a few minutes, add to above mixture. Combine the bran flakes, wheat germ and wheat flour, mixing well, and then add to liquid mixture, mixing well. Add in the white flour, kneading till well mixed. Place in large greased warm bowl: oil top lightly. Cover with wax paper. Allow to raise in warmed oven til double in size, about 45 minutes. Reshape into 2 loaves and place in greased bread pans. Oil tops lightly and poke holes in top with a fork; cover with wax paper. Allow to raise to desired loaf size. Bake in 350 degree preheated oven til bread sounds hollow when tapped on top. Yield: 2 loaves

Directions for bread machine: Combine first 6 ingredients plus the 1 1/2 cups of water in small saucepan and heat til warm and sugar is dissolved. Pour into bread machine pan. Combine the dry ingredients, mixing together well, before adding to bread machine mixture. Make indentation in top of dry ingredients and add yeast. Start machine. (I always check dough in case it needs a little more liquid. This dough will be somewhat stiffer than for white bread.) I just set my machine on the dough setting as I prefer to raise the dough in bread pans (as directed above) and bake in conventional oven at 350 degrees. Yield: 2 loaves

Grandma's White Bread

2 cups milk
2 cups water
3 Tbsp. oil
1 tsp. salt
4 Tbsp. granulated sugar
8 cups bread flour (may need more)
2 pkg. Fleishmann's dry yeast
1/2 cup warm water
1 tsp. granulated sugar

Combine first 5 ingredients in small saucepan. Heat til quite warm. Dissolve yeast in the 1/2 cup warm water with 1 tsp. sugar. When frothy looking, which takes just a few minutes, add to warm milk mixture. Pour into very large warm mixing bowl. Add flour a couple cups at a time, kneading well after each addition. Place in large greased bowl; grease top lightly with oil. Cover with wax paper. Allow to raise in warmed oven til double in size, about 30 minutes. Reshape into 4 loaves and place in greased bread pans. Oil tops lightly. Cover with wax paper. Allow to raise to desired loaf size. Bake in 400 degree preheated oven til bread sounds hollow when tapped on top. Yield: 4 loaves

Directions for bread machine: I half ALL ingredients as I have found that my machine handles 2 loaves very well. Combine first 5 ingredients (halved) plus 1/4 cup of water in small saucepan and heat til warm and sugar is dissolved. Pour into bread machine pan. Add the flour, making indentation in top. Add 1 pkg. yeast in center. (No need to add the tsp. of sugar.) Start machine. I just set my machine on the dough setting as I prefer to raise the dough in bread pans (as directed above) and bake in conventional oven at 400 degrees. Yield: 2 loaves

Chocolate Surprise Cupcakes

1 Duncan Hines Devil's Food cake mix
1/3 cup sugar
8 oz. cream cheese
1 egg
6 oz. chocolate morsels, semi-sweet or milk chocolate

Preheat oven to 350. Mix cake as directed on box. Fill cupcake papers 2/3 full. Beat sugar, cream cheese and egg together. Stir in the chocolate morsels by hand. Add a heaping teaspoonful on the top of each cupcake. Bake 22-24 minutes. After baking, the filling will have disappeared into the middle of each cupcake. No frosting needed, as it actually makes the cupcakes too sweet and ruins the effects of the cream cheese filling. I usually make a seasonal cutout of some design, such as a Christmas tree, heart, etc. and sprinkle confectioners sugar over it, leaving the design on the top of each cupcake. Makes 24. Betcha can’t eat just one!

Beef with Mushroom Gravy

3 lbs. stew beef
1 can Campbell's Cream of Mushroom soup, undiluted
1 can Campbell's French Onion soup, undiluted
1/2 can water
Pepper, if desired
Use NO salt

First of all, let me tell you that I hate mushrooms! But you will never even know they're in this recipe. Place stew beef in casserole dish. Do not cut meat into smaller pieces. Combine soups with the 1/2 can water; pour over meat, being sure that meat is fully covered. Bake covered for first half of the time, and uncovered the last half, at 350 degrees for 3 hours. I don't care for mushrooms at all, but you will never taste them in this recipe. This makes its own gravy, and the meat will just melt in your mouth! Great served over mashed potatoes, rice, noodles or biscuits. YUMMY! (Will post a pic next time I make it.)

Sandwich Rolls

The recipe for these rolls is just my basic bread dough, same recipe I used for my pizza crusts in an earlier post.

BASIC BREAD DOUGH

1 1/2 cups milk
2 Tbsp. sugar
1 tsp. salt (optional)
2 Tbsp. oil
4 cups flour
1 pkg. Fleischmann's Rapid Rise Dry Yeast

Heat first 4 ingredients in small mixing bowl on High in microwave for 1 minute. Pour into bread machine pan. Add the flour. Make indentation in top of flour with spoon. Pour dry yeast in center of flour. Set machine on dough setting. 1 hour 20 minutes later, the dough is ready to be made into rolls.

Divide dough in half, and make 6 balls of dough from each half. On a LARGE Air-Bake cookie sheet, lightly sprayed with Pam, form each ball of dough into a roll. Flatten each roll to resemble a hamburger roll. I like to make some smaller for times when I prefer just a small sandwich.

Grease tops, cover with wax paper and allow to rise 30 minutes in a warm place. I heat my oven for just 1 minute and raise my rolls in it. Bake at 400 degrees in preheated oven for approximately 15 minutes until brown and hollow sounding when lightly tapped. By using the larger size baking sheet, I can fit all 12 on the same sheet. Cool thoroughly on cooling racks. Store in plastic storage bags in refrigerator. They freeze well, too. Yield: 12 large rolls. ENJOY!!!

Pizza Crusts

(Time: 1 hr. 45 min., start to finish)

1 1/2 cups milk
2 Tbsp. sugar
1 tsp. salt (optional)
2 Tbsp. oil
4 cups flour
1 pkg. Fleischmann's Dry Yeast



Heat first 4 ingredients in small mixing bowl on High in microwave for 1 minute. Pour into bread machine pan. Add the flour. Make indentation in top of flour with spoon. Pour dry yeast in center of flour. Set machine on dough setting. 1 hour 20 minutes later, the dough is ready to be made into crusts.

Divide dough in half, and make 6 balls of dough from each half. On Air-Bake cookie sheets, lightly sprayed with Pam, form each ball of dough into a pizza crust. I make mine bread-and-butter-plate size.

Bake at 400 degrees in preheated oven for approximately 8 minutes. I bake one sheet while I form the remaining 6 on another sheet. Cool thoroughly on cooling racks. Store in plastic storage bags in refrigerator. They freeze well, too. Yield: 12 crusts. ENJOY!!!

Strawberry Whipped Sensation

(20-minute prep time, plus freezing)

4 cups fresh strawberried, sliced as shown, divided
1 can (14oz.) Eagle Brand sweetened condensed milk
1/4 cup lemon juice
1 tub (8oz.) Cool Whip, thawed, divided
16 Oreo cookies, finely chopped
2 Tbsp. butter, melted

LINE 8x4-inch loaf pan with foil. Mash 2 cups of strawberries in large bowl. Stir in Eagle Brand milk, lemon juice and 2 cups of the Cool Whip; pour into pan.

TOP with combined chopped cookies and butter; press into mixture. Cover.

FREEZE at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced. Makes 12 servings.

Yummy Chocolate Pie

2 (4-serving size) chocolate INSTANT pudding
1 1/2 c. milk
1 (8-ounce) Cool Whip
1 chocolate pie shell

Mix pudding with the 1 1/2 cups milk and half of the Cool Whip. Pour in pie shell; chill til firm. Before serving, top with remaining Cool Whip. Quick and sooooo good!!!

Easy Apple Crisp

1 c. flour
1 c. sugar
1 tsp, baking powder
1 egg
1/3 c. oleo, softened
6 c. apples, peeled and sliced

Place the sliced apples in an ungreased 8x8 baking dish or an 8 or 9-inch pie plate. Combine well first 3 ingredients together. Add fork-beaten egg, stirring well. Add oleo and mix til crumbly. Sprinkle crumb mixture over apples, covering completely. Sprinkle with nutmeg and cinnamon. Bake at 350 for 30-40 minutes, til apples are done and top is brown. Serve with vanilla ice cream!

Strawberry Cheesecake

This is sooooo easy to make...yet so doggone good!!!! It can be halved, too, for us single gals!

INGREDIENTS

2 graham cracker crusts, unbaked (I use store bought kind)
2 8 oz. pkgs. cream cheese, softened (I use 1/3 Fat Free kind)
1 1/2 cups confectioners sugar
1 envelope Dream Whip

2# strawberries (frozen, but 3 cups of fresh ones are even better!)
3 Tbsp. strawberry Jell-O powder

1 large Cool Whip
2 fresh strawberries for garnish

LAYER 1 ~ FILLING

Whip the envelope of Dream Whip according to directions on the box. Set aside. (No need to wash beaters.) Whip the cream cheese until smooth and creamy. Add the confectioners sugar, beating well. Then fold in the Dream Whip, using low speed, til well blended.

Spread filling over crust, making a little ridge around edge, as shown in pic below, to keep the berries from running down into crust.



LAYER 2 ~ STRAWBERRY TOPPING

If using fresh berries, make sure you have sugared and juiced them prior to using. Drain strawberries, reserving about 3/4 cup of juice. Heat juice to boiling, remove from heat and stir in 3 Tbsp. strawberry Jello, stirring until well dissolved. Cool a few minutes in dish of ice water. Then add berries to juice and refrigerate about 15-20 minutes til it sets up a little. When set up, spread over top of filling, being sure to keep it inside the ridge you made around the filling edge, as shown in pic below.



LAYER 3 ~ COOL WHIP TOPPING

Refrigerate til ready to serve. Spread with Cool Whip and garnish with a fresh strawberry on top! Can also use blueberry or cherry pie filling. Freezes well, too. ENJOY!!! (And don't even think about the 600 calories in each piece!) (My Cool Whip wasn't as firm as it should have been to spread, but it didn't affect the taste one bit! I usually mound it right up in swirls!)