Cardamom

A National Chung Hsing University (Taiwan) study found that eating 40mg of cardamom extract a day improves gastrointestinal function. Traditionally it’s used to get rid of an upset stomach, bloating, constipation, diarrhea, and heartburn. The super-spice also contains antioxidants, and has been shown to enhance your libido!

Recipes form http://www.iyogalife.com/

Cardamom Banana Quick Bread

Makes one 9-by-5-inch loaf.

6 tablespoons (3/4 stick) trans-fat free, margarine, at room temperature

1 cup brown sugar

2 or 3 very ripe bananas, coarsely mashed (about 1 1/2 cups)

3 egg whites

3/4 cup low-fat, 1% buttermilk*

2 cups whole wheat flour

1 teaspoon baking soda

1 tsp baking powder

1 tsp ground cardamom

1/4 tsp salt

1/2 cup coarsely chopped walnuts or hazelnuts

Non-stick cooking spray

* you can make buttermilk by adding 1 tbs of white vinigar to a cup of milk. *

Preheat an oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. In a large bowl, beat margarine and sugar with an electric mixer on medium speed until creamy, about 1 minute. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined. In another large bowl, stir together the flour, baking soda, baking powder, cardamom, salt and nuts. Add the flour mixture to the banana mixture and stir with a wooden spoon just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl. Pour the batter into the prepared pan. Place on a cookie sheet and bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 50 to 55 minutes. A toothpick inserted into the center should come out clean. Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack to cool completely. Cut into thick slices to serve or store tightly wrapped in aluminum foil or plastic wrap for up to 5 days.

Oatmeal Cookies with Cardamom, Apricots and Walnuts

Makes 2 dozen cookies

1 1/2 cups rolled oats or Old Fashioned oatmeal (not instant)

1 cup whole wheat flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp ground cardamom

3/4 cup firmly packed light brown sugar

8 Tbsp trans-fat free, margarine, softened

2 egg whites

1/2 cup dried apricots, chopped

1/2 cup chopped walnuts (optional)

Non-stick cooking spray

Preheat an oven to 350°F. Lightly grease two baking sheets or line each with parchment paper.In a large bowl, combine the flour, oats, baking soda, salt and cardamom. In another large bowl, mix the brown sugar and margarine with a wooden spoon until just combined. Add egg white. Stir until just blend. Stir in the flour mixture, apricots, and walnuts if using.Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, spacing the cookies about one inch apart. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets 4 to 5 minutes until they become firm enough to remove. Transfer the cookies to a cooling rack and cool completely. Store in an airtight container at room temperature for up to 3 days.

*Note: If you don’t have whole wheat flour handy, grind dry oatmeal and make the cookies with oat flour!

Ten-minute Tilapia with Cardamom and Cilantro

Serves 4

4 6-ounce Tilapia

½ teaspoon salt

2 tablespoons flour

1 teaspoon cardamom

½ teaspoon paprika

1 teaspoon olive oil

2 Fresh limes, thinly sliced

¼ cup diced, cilantro

Preheat oven to 400°F. On a plate or a piece of wax paper, mix flour, cardamom, and paprika. Sprinkle fish filets with salt and dip in the flour mixture. Place a large, oven-proof skillet over high heat. Add the oil. When the oil is hot add the fish filets and cook 1-2 minutes per side, until the flour coating becomes crisp. Top with lime slices and place the skillet into the oven. Cook an additional 5-6 minutes until the fish is cooked through and not longer translucent in the center. Top with cilantro and serve immediately.

Chocolate Zucchini Bread

Chocolate Zucchini Bread

Melissa Monsen

3 eggs 1 C oil (or ½ C. oil and ½ C. apple sauce) 2 C. Sugar {mix first three ingredients then add:} 2 tsp. vanilla 2 C. Shredded Zucchini

{mix then add:} 2 C. Flour 1 tsp. salt 1tsp. baking powder 1 ½ tsp. baking soda ½ C. cocoa ½ C. milk

{mix then add:} 1 ½ C. flour 1 tsp. Cinnamon 1 C. Chocolate Chips Bake at 350 for 1 hour (loaf pan) OR 350 for 30 min. for muffins

Breadsticks

Kirsten Ellsworth

4 T sugar
4 tsp yeast
1 cup warm water
1 cup warm milk
4 T butter softened
3 tsp salt
2 cups flour

Mix together then add: 3 more cups flour. Knead dough and add more flour until desired consistancy. Raise one hour. Split dough in half and spread each half in a sheet pan.

Topping:
1/4 cup margarine
1/4 cup mayo
1/4 cup parmesan
garlic salt to taste
1 tsp parsley

Mix. Spread on breadsticks. Cut breadsticks with a pizza cutter and bake at 350 degrees for 15 minutes.

Cocoa Banana Bread

Cocoa Banana Bread
Annika Davey
Unsweetened cocoa powder
2 1/2 c flour
1/3 unsweetened coco pwd.
1 tsp. baking soda
3/4 tsp. salt
1 3/4 c sugar
1/2 c oil
3 large eggs
1 1/2 c mashed ripe bananas (about 3 large)
1 c mini chocolate chips
Preheat oven to 325. Generously grease and dust with coco pwd six miniloaf pans and three 6x3x2in. foil loaf pans. In a medium bowl, stirtogether flour, 1/3 c coco pwd, baking soda and salt; set aside. Inlarge mixer bowl at md. speed, beat sugar, oil, and eggs until blended. Add bananas and beat until well blended. At low speed, beat in flourmixture just until blended. Stir in chocolate chips. Fill six mini loafpans 2/3 full and foil pans 1/2 full. Place on baking sheet. Bake 25-30min. until a toothpick inserted in center comes out clean. Cool in panson wire racks 10 min. Remove from pans and cool completely. Wrap inplastic wrap, then foil.

Recipes Kids Can Make

FRUIT KABOBS
Marcie Tullis
slices of apple
banana cut into 1 in pieces
red grapes
green grapes
Pineapple chunks
yogurt
dried coconut
Skewers

Set out fruit so it is easy to get to. Sprinkle coconut onto a plate and pour the yogurt on a plate too. Take skewer and put as much fruit on it as you want. Roll the skewered fruit in the yogurt then roll it in the coconut. YUMMY


FROZEN YOGURT POPS
Marcie Tullis
Your favorite flavor of yogurt
paper cups
Popsicle sticks
Plastic wrap
Pour yogurt into cup about 3/4 of the way to the top. Place popsicle stick in the middle of the yogurt. Use the plastic wrap to cover and also to hold the stick in the middle by punching a hole through it to keep the stick upright. Freeze over night. Peel off paper cup

PEACH FREEZE
Marcie Tullis
Ingredients:
1/2 c. milk
1 c. sliced peaches (they can be either fresh or canned)
1 tsp. sugar
Utensils:
ice cube tray
blender
serving dishes
Directions:
Pour the milk into an ice cube tray and freeze until solid.
Pop the "milk cubes" out of the tray and put them into the blender. Then put the peaches and sugar into the blender.
Put the lid on the blender and blend on high speed until everything is all mixed together and very smooth.
Pour your Perfect Peachy Freeze into serving dishes and serve right away.

PRETZELS
Marcie Tullis
Prep time: about 30 minutesIngredients:
1 tbsp. yeast
1/2 c. warm water
1 tsp. honey
1 1/3 c. flour
1 tsp. salt
Utensils:
small bowl
mixing spoon
medium-size bowl
cutting board, sprinkled with flour
baking sheet, sprayed with nonstick spray
measuring cups and spoons
Directions:
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
Put the yeast in a small bowl with the water and honey. Stir a little, then let the mixture sit for 5 minutes.
Mix the flour and salt together in a medium-size bowl.
After the 5 minutes is up, check on the yeast mixture. It should be bigger than before and a little bubbly. Add this mixture to the flour and salt mixture.
Stir everything together. Use a spoon to start. Finish with your hands. The dough is ready when it's still a little crumbly and flaky.
Put the dough on the cutting board and knead it like you are playing with clay. Knead it into one big ball.
Break off a piece of dough that's about the size of a big gumball or superball. Use your hands to roll it into a skinny snake.
Twist the snake into a medium-size pretzel shape, and put it on the cookie sheet. Do this with all the dough, making 12 pretzels.
Bake your pretzels for 10 minutes. Let them cool and take a bite!
Serves: 12

STRAWBERRY SMOOTHIES
Marcie Tullis
Ingredients:
2 ice cubes
1 c. milk
1/3 c. cottage cheese
2/3 c. frozen strawberries
1 1/2 tsp. sugar
1 tsp. vanilla extract
Utensils:
blender
serving glass
measuring cups and spoons
Directions:
Pour all of the ingredients into the blender.
Put the lid on the blender and blend for 45 to 60 seconds until smooth.
Pour your smoothie into a glass and enjoy!

STRAWBERRY BARS
Marcie Tullis
Ingredients:
1 c. flour
1 c. rolled oats
1/2 c. butter or margarine, softened
1/3 c. light brown sugar
1/4 tsp. baking powder
1/8 tsp. salt
3/4 c. strawberry jam
Utensils:
oven
large bowl
square (8" X 8") pan coated with nonstick spray
large spoon
knife
measuring cups and spoons
Directions:
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
In a large bowl, mix everything together except the strawberry jam.
Measure out 2 cups of this mixture. Leave the rest in the bowl, and set it aside.
Take the 2 cups of the mixture and press it into the bottom of the pan. You can use your hands or a spoon. Make sure you cover the entire bottom of the pan!
Using a large spoon, spread the strawberry jam on top of the mixture in the pan. Spread it evenly all over.
Take the mixture that was left in the bowl, and spread it over the strawberry jam. Press it down lightly.
Bake for 25 minutes. Remove the pan from the oven, and allow it to cool for at least 15 minutes.
Cut the bars into 12 squares to eat and share!
Serves: 12


TINY PIZZA'S
Marcie Tullis
Ingredients:
1 standard-sized bagel, cut in half
tomato sauce
shredded mozzarella cheese
toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
seasonings like oregano, basil, and pepper
Utensils:
oven
knife
baking sheet
Directions:
Set the oven to low heat.
Spread tomato sauce on each bagel half.
Sprinkle the shredded cheese all over the tomato sauce on each half.
Add your favorite toppings.
Put a light sprinkling of seasonings on each half.
Put your bagel halves on the baking sheet.
Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
Let cool for a minute, then enjoy your tiny pizzas!
Serves: 1

NACHO'S
Marcie Tullis
Ingredients:
1 14-oz. bag tortilla chips
1 1/2 c. salsa
2 c. shredded cheddar cheese
6 oz. olives
Utensils:
oven baking sheet lined with aluminum foil spoon
Directions:
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Spread tortilla chips on baking sheet.
Using a spoon, spread salsa over tortilla chips.
Sprinkle cheese and olive pieces on top of tortilla chips. Bake for about 5 minutes. Remove from oven, let cool slightly, and dig into your nachos!
Serves: about 7

A Yummy Davey Dinner

Peach Chicken
Annika Davey

4 boneless skinless chicken breasts
1 TBS vegetable oil
1 TBS butter
1 can (15 1/4 oz) sliced peaches, undrained
1/2 c packed brown sugar
1/2 c orange juice
1 envelope onion soup mix
Hot cooked rice

In a large skillet over med. heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice, and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 min.

Reduce heat; return chicken to pan. Simmer, uncovered, for 15-20 min. or until chicken juices run clear. Serve over rice.

Bacon Onion Asparagus
Davey’s

1 1/2 lbs. fresh asparagus, trimmed
2 TBS olive oil
1/4 tsp salt, divided
1/4 tsp pepper, divided
6 bacon strips diced
1 med. onion, chopped
2 TBS cider vinegar
1 tsp sesame seeds, toasted

Place the asparagus in a baking pan. Drizzle with oil; sprinkle with 1/8 tsp salt and pepper. Bake at 400 for 10-15 min. or until lightly browned. Meanwhile, in a skillet, cook bacon until crisp. Remove to paper towels; drain, reserving 2 tsp drippings.

Saute onion in drippings until tender. Remove from the heat; stir in the vinegar, bacon, and remaining salt and pepper. Transfer the asparagus to a large shallow bowl; top with the warm bacon dressing and toss gently to coat. Sprinkle with sesame seeds.


Golden Garlic Bread
Annika Davey

3/4 c butter, softened
1/2 c mayonnaise
3 c shredded cheddar cheese
1/2 c grated Parmesan cheese
3 green onions, chopped
1 tsp Italian seasoning
1 to 2 garlic cloves, minced
1 loaf French bread, cut lengthwise

In a bowl, beat butter and mayonnaise until blended. Stir in the cheeses, onions, Italian seasoniong, and garlic. Spread over cut sides of bread. Place on an ungreased baking sheet. Broil for 3-5 min. or until topping is lightly browned and bubbly. Cut.

Pizza night!

Garlic Chicken Pizza
Megan Coles
2 chicken breasts - cooked,diced; w/garlic, salt, pepper
1/2 or 1 loaf french bread - cut lengthwize,
lightly spread w/garlic buttersliced fresh mushrooms & red onions - sautee w/butter or olive oil on top garlic bread with chicken, mushrooms, onions. Sprinkle with mozzerella cheese and parmasan; bake 400-425 degree, 8-10 min, or until cheese melts. Serve with fresh tomato slices.

Pizza Dough
Megan Coles
1 1/2 c flour
1 TB yeast
1 tsp sugar
1 tsp salt
1 tsp basil;
opt.2/3 - 3/4 C hot water
mix, let rise, roll out on grease pizza pan, top with sauce and toppings;
bake 425 degrees 20-25 min. makes 1 pizza

French Bread
Megan Coles
2 1/2 C. warm water
3 TB sugar
2 TB yeast
1/3 C shortening
6 1/4 C. flour approx.
1 TB salt
Mix every 10 minutes, 5 times; divide into 2 long loaves, greased cookie sheet, raise again; bake 375, 30 min. (Can baste with beaten eggs whites and sprinkle with sea salt before baking if desired.)

Sweet Breads

Sweet Breads

Harvest Loaf
Liz Fielding
1/2 c. applesauce
3/4 c. sugar
2 eggs
1 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1 tsp. baking soda
1/2 tsp. salt
3/4 c. pumpkin
3/4 c. chocolate chips (optional)
3/4 c. nuts (optional)
Cream together applesauce and sugar. Add eggs and mix. Stir dry ingredients together and add, alternating with pumpkin. Add nuts and chocolate chips. Bake for one hour at 350 degrees.

Banana Bread
Sheree Baird
Cream together: ½ c butter 1c sugar
Add in : 2 eggs 3 mashed bananas 2 c four 1 t soda in 1 ½ tbs buttermilk ½ t salt
Bake at 325 for 1 hour.

Easy Banana Bread
Heather Astle
3 mashed ripe bananas
2 beaten eggs
1 c. sugar
1 tsp. soda
1 Tbs. water
2 c. flour and
2 Tbs.
½ c. shortening
1 tsp. baking powder
Mix together and pour into well-greased pans. Bake at 375 for 15 min. Reduce heat ot 325 for 20 minutes or until nice and brown.

Zucchini Bread
Heather Astle
2 c. sugar
3 tsp. cinnamon
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt
3 cups flour
Mix together in a large bowl.
Then add:
2 c. drained cooked zucchini
1c. oil
3 tsp. vanilla
3 eggs.
Beat to blend well. Add nuts if desired. Pour into 2 greased andfloured bread pans. Bake at 350* for 45-60 minutes.

Cinnamon Rolls
Robyn Astle
1 cube butter
4 c. boiling water
1 c. sugar
Beat until cool then Add:
3/4 c. powdered milk
½ tsp. nutmeg
4 eggs
1 Tbs. salt
4 c. flour
Beat well. Mix 4 Tbs. yeast into ½ c. warm water and dissolve. Add yeast and enough flour--about 7-8 cups-- to make a soft bread dough. Mix 5-6 minutes. Let raise and then divide in half and roll out. Add plenty of butter, brown sugar, and cinnamon and raisins. Bake at 350* for 20-25 minutes. Frost when cool.

Cinnamon Rolls
Sheryl Koon
2 c boiling water
½ c butter
1 c sugar
2 TBS yeast in ½ c water
2 tsp salt 2 c cream or canned milk
4 beaten eggs
2 tsp vanilla
about 10 cups flour.
Boil water add butter, sugar, salt vanilla, then add the yeast and water. Add eggs and cream. Add flour until satisfied with the right consistency. Use the rest of the flour to mix out on. Let raise. Divide and make into rolls.

Coconut Bread
Robyn Astle
Mix together:
4 eggs
2 c. sugar
1 c. oil
2 tsp. coconut flavoring
3 c. flour
½ tsp. soda
½ tsp. salt
½ tsp. baking powder
1 c. buttermilk
Fold in 1 c. coconut and 1 cup nuts. Bake at 325* for 1 hr. 15 minutes in a bunt pan.
Frosting:
1 c. sugar
½ c. water
2 Tbs. butter
Mix and boil for 5 minutes.
Add 1 tsp. coconut flavoring. Pour over warm bread and allow to stand.

Coconut Bread
Mindy Butler
This bread is slightly sweet, like some corn breads…
4 cups sweetened flaked coconut (10 oz)
2 large eggs
1 stick butter, softened
2 cups self-rising flour (not cake flour)
1/2 cup sugar Preheat oven to 350°F.
Butter and flour a loaf pan.
Spread 3 cups coconut in a large shallow baking pan and toast in middle of oven, stirring occasionally, until evenly golden brown, 20 to 25 minutes. (Watch flakes carefully; edges burn quickly.) Leave the oven on. Cool the toasted coconut completely and then grind into a coarse meal, this makes about 1 1/4 cups. Next, stir together flour, ground toasted coconut, and remaining cup (untoasted) coconut in a large bowl.
Beat together butter and sugar in another bowl with an electric mixer at medium speed until pale and creamy, 1 to 2 minutes. Add eggs 1 at a time, beating well after each addition. Whisk 1 cup water into flour mixture, then add egg mixture, whisking just until well blended. Pour batter into loaf pan and bake in middle of oven until a toothpick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Makes 1 loaf.

Bread Basics

Corn Bread
Megan Coles
1/2 C butter
2/3 C sugar
1/4 C honey
2 eggs
1/2 tsp salt
1 1/2 C flour
3/4 C corn meal
1/2 tsp Baking powder
1/2 C milk
400 degree oven, 20 min greased muffin tins; 25-30 min for large pan, check center for done-ness

Egg Noodles
Melissa Monsen
2 c flour 2 eggs 1 tsp. salt milk as needed
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.

Egg Noodles
Sheree Baird
2 eggs 1 tsp. salt water as needed 1 tsp. baking powder
Mix all together, knead, roll out into long thin pieces and slice into thin strips (noodles). Or use a pasta maker. Boil until done and use as desired.

Cornbread
Melissa Monsen
1 1/2 c flour 1 1/4 c milk 2/3 c sugar 2 large eggs1/2 c cornmeal 1/3 c oil 1 Tbs. baking powder 3 Tbsp. butter1/2 tsp. salt
Mix ingredients together and put in 9x13 pan. Bake @ 350 for 30-35 min.

Pie Dough
Vilate Thacker
2 c flour 1 tsp. salt 2/3 c shortening 5-7 Tbsp. cold water
Mix with fork, then roll out on linen cloth into pies.Bake @ 400 for time pie requires.

Pie Crust in the BOSHE
Melissa Monsen
2 c flour 1 c butter flavored Crisco3/4 tsp. salt 1/2 c COLD water
With beater hooks mix flour, salt, and Crisco in BOSHE 1 min. (take off beater hook, replace with dough hook) Mix slowly and add water. Makes 3 Crusts.

Corn Dog Batter
Julia Monsen
1 c corn meal 1 egg 1 3/4 c flour 1 Tbsp. oil1/4 c sugar 1 1/2 c milk 1/2 tsp. salt 1 Tbsp. baking powder10 Hot dogs and skewer or popsicle sticks
Mix up batter. Dip hot dogs into flour and dip into batter. Fry in hot oil until golden brown.

Tortillas (little Mexican lady)
Melissa Monsen
6 c flour 1 Tbsp. baking powder 1 tsp. salt 2 1/8 c warm water 1/2 c shortening
Cut in shortening w/dry ingredients, then add water. Knead to a soft dough. Pinch off baseball size ball and roll out. Fry in a dry frying pan on med-high heat. For best results use warm.

Popovers
Melissa Monsen
1 c sifted flour 1/2 tsp. salt 1 c milk 2 eggs
Beat together until smooth, pour in well greased muffin tins. Bake @ 425 for 10-12 min.

Baking Powder Biscuits
Vaughn Thacker
2 c. flour 3 tsp. baking powder 1 tsp. salt 1/4 c shortening 3/4 c milk
Add dry ingredients, cut in shortening, add milk. Roll and cut into biscuits. Bake @ 400 for 10-15 min.

Rolls (scones)

Melissa Monsen

5 c hot water

2 Tbsp. yeast

5 c flour

pinch of salt

1 1/2 c powder milk (dry)

4 eggs

1 c sugar

2 sq melted butter

flour

Mix all ingredients and add flour one cup at a time. Knead by hand until real soft. Raise then punch down raise again. Pull off handfuls and stretch out thin, fry in oil until golden brown.

Crescent Roll Recipe
Vicki Best
2 c scalded milk, cooled 1 cube butter 2 tsp. salt 2 eggs2 Tbsp. yeast dissolved in: 1/2 c warm water and 1/2 c sugar3 c flour (mix then add:) 4 1/2 c flour
Follow ingredients, add first 4 ingredients to the dissolved yeast, water and sugar mixture. Add first amount of flour and mix well. Add second amount. Mix well. (dough will be sticky) Let raise, punch down, form into ball or roll out for Crescent rolls. Raise again. Bake @ 375 for 20-25 min.

One hour rolls
Courtney Delgado
1/3 c. warm water 2tbs dry yeast 1/3- ½ c sugar 1 tsp salt
1/3- ½ c melted butter 1c. hot water 1 egg slightly beaten 3-4 cups flour
Dissolve yeast in warm water. Place sugar, salt, and butter in a bowl and pour hot water over it. Stir to dissolve. Stir in 1 cup flour, stir in yeast and water. Beat well then beat in egg. Gradually add remaining flour until dough is soft, but not real sticky. Mold into dinner rolls. Let rise until double in bulk. Bake at 375 for 12 minutes.

Hamburger Rolls
Vilate Thacker
3 1/2 c warm water
3/4 c sugar or 1/2 c honey min.
1 c oil
6 Tbsp. yeast
rest 15 min. then add:
1 Tbsp. salt 10 1/2 c flour (might need more) 3 eggs
Roll out and cut w/ big cup. Raise 10 min. Bake @425 for 15Disclaimer: this recipe makes a ton!

Grandma Fielding’s No Fail White Bread
Marilyn Fielding
1 can evaporated milk water + milk to equal 5 c total
1 cube butter
3/4 c sugar
3 Tbsp. yeast + 1 c warm water
2 1/2 Tbsp. salt
11-13 c flour
Warm water, milk, sugar, and butter on stove until margarine melts. (Caution, do not allow it to get too hot) Dissolve yeast with water in mixing bowl. Add warm milk mixture. Add salt. Add flour slowly as bread mixer runs. (will be a little sticky) Pour into 2 large greased bowls – raise, punch down and knead into balls for the loaf pans. Grease pans, place dough in pans and allow them to raise. Bake @ 350 for 20 min. Cool on baking racks and store in air tight containers. Makes 5 loaves, depending on the size of your loaf pans.

Bread (1/2 wheat 1/2 white)
Vilate Thacker
*If white bread: use white flour in place of wheat, 3 Tbsp of salt instead of 2, and 2 eggs.*If whole wheat: use wheat flour in place of white flour.
5 c hot water 7 c wheat flour 1/2 c oil 2/3 c sugar or honey 2 Tbsp. saltyeast: 1 c almost hot water 2 Tbsp. yeast (non-instant) 1 Tbsp. sugar 8 c white flourMix all together and knead by hand. Let raise in bowl till big, punch down, let raise again. Shape into loaves, let raise in pans. Bake @ 325 for 30 to 50 min. depending on your oven and elevation.

Foccaccia
Mindy Butler
1 (1/4-oz) package active dry yeast
5 cups flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon chopped rosemary or other favorite herb
1 2/3 cups lukewarm water
Stir together 1 2/3 cups lukewarm water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. (Don’t add sugar to help it along- you don’t want it to raise that much…) Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt. Beat at medium speed until a dough forms. Knead dough swiftly until soft, smooth. Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with olive oil. Cover with plastic wrap, let rise at warm room temperature, until double in size, 1 to 1 1/2 hours. Then press dough evenly into a generously oiled baking pan/cookie sheet. Let dough rise a second time, covered completely with a kitchen towel, until doubled in bulk, about 1 hour. Preheat oven to 425°F. Stir together rosemary (or other herb) and remaining 3 tablespoons oil. Poke shallow indentations all over dough with your fingertips, then brush with the rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake until golden, 20 to 25 minutes. Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature. Makes 1 (15- by 10- by 1-inch) focaccia loaf.

Bread
Sheree Baird
1 can canned milk + hot water to make it 5 cups ½ cup butter
¾ sugar 3tbs salt 3tbs yeast
2 tbs sugar 1 cup warm water 8 cups flour, + 6 more cups flour
Mix wet ingredients then add 8 cups flour, add yeast mixture then add in the 6 cups flour. Knead, raise, and bake at 350 for 30 minutes

Sheryl’s Famous Rolls
Sheryl Koon
2 cups scaled milk 2 cubes butter 1 cup sugar 1 ½ - 2 TBS salt
4 TBS yeast in 1 ½ cups water 4 Beaten eggs.
Mix together with enough flour to still be soft dough but not sticky. Let raise. Bake 350 for about 15 min. Corn Bread Marilyn Fielding1/2 c butter 1 1/2 c flour 1 c sugar 2 t baking powder1 c corn meal 2 eggs 1 1/2 c milk saltMix all ingredients together and pour into a greased 8" pan. Bake 30 min at 375

Pizza Crust
Sheree Baird
5 1/2 c. flour 2 c. water 1 T. yeast 1 T. sugar
1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt. Knead. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees for 20 minutes.

Pizza Crust
Liz Fielding
3 c. flour 1 1/4 c. water 1 T. yeast 1 T. sugar
2 T. olive oil 1 tsp. salt
Dissolve yeast in water and sugar. Mix in flour, salt and oil. Knead for 10 minutes. Dough will be tough at first, then will soften. Let rise while preparing pizza toppings (20-30 minutes). Bake pizza at 400 degrees.

Bread Sticks
Robyn Astle
1 tsp. yeast
1 1/2 c. water
2 tsp. sugar
Dissolve togetherAdd ½ tsp. salt 3 c. flour
Knead for 3 minutes then rest 10 minutes.
Melt butter in cookie sheet. Rolld dough in flour and roll out. Cut into strips and rol lin butter. Sprinke wiht garlic salt and parmasen cheese. Let raise raise 10 minutes then bake at 375* for 20 minutes or until done.