Dinner Rolls

4 to 5 c. Flour
1 T. Yeast
1 c. Milk
1/3 c. Sucanat
1/3 c. Butter
1 t. Salt
2 Eggs

In a bowl, stir together 2 cups flour and yeast. In a sauce pan combine butter, salt, sucanat and milk. Heat until warm. Add to flour beat 30 seconds, add eggs. Beat 3 minutes. Scrape the sides of the bowl occasionally. Stir in as much remaining flour as you can. Knead in as much remaining flour to make moderately firm dough. Shape dough into a ball and oil it. Cover and let rise in a warm place until doubled (about an hour). Shape into 20 rolls (you can make more or less depending on how you like them). Put on a greased cookie sheet and let them rise until doubled (about 30 minutes). Bake at 350° F for 15 to 20 minutes and golden brown. Best served hot, with butter.



Cornmeal Herb Rolls

1/3 c. Cornmeal
½ c. Sucanat
2 t. Salt
2 c. Milk or Water
2 Eggs
½ c. Butter
1 T. Yeast in ¼ c. warm Water
4 c. Flour or more
1 t. Garlic Powder
½ t. Basil
1 t. Parsley

Cook cornmeal, sucanat, salt, and butter in milk, until thick. Remove from stove. Add herbs. Cool to lukewarm (if I’m in a hurry, I put the pot in some ice water and stir till it is cool). Add beaten eggs, and yeast that has been dissolved in water. Stir together then knead like bread dough. Let rise till doubled (around an hour). Punch down, shape into rolls. Let rise again (it will probably be 20 minutes or so). Bake at 350° F for 10-15 minutes, or until done. Makes about 20 rolls.

I usually add some or all of the following: dried parsley, dried oregano, dried chives, onion flakes, dried basil, and dill weed. I add anywhere from a teaspoon to a tablespoon of each.



Butterhorns

1 T. Yeast
1 T. Sucanat
3 Eggs, beaten
1 c. warm Water
½ c. Sucanat
½ c. Butter
½ t. Salt
5 c. Flour
Butter

Stir first 4 ingredients together. Let sit for 15 minutes, then add the next 4 ingredients and stir well. Knead. Place in refrigerator overnight.
In the morning, divide dough into 2 parts. Roll out in 12” circle and spread with butter. Cut in 16 wedges. Roll up starting at the wide side. Let rise 3 to 4 hours. Bake at 350° F for 20-30 minutes or until golden. Brush with butter after they come out.

Boston Brown Bread

5 c. Whole Wheat Flour

4 t. Baking Soda

2 t. Salt

4 c. Buttermilk

1 c. Molasses

1 c. chopped Nuts (optional)

Mix dry ingredients. Add nuts, if used. Add combined buttermilk and molasses and stir just until moistened. Spoon into 2 buttered loaf pans. Bake at 350° F for 40 to 50 minutes, or until knife comes out clean. Remove from pans and cool on rack.

Banana Nut Bread

1 c. mashed Bananas (3 medium)

1/3 c. melted Butter

1/2 c. Honey or Sucanat

2 Eggs

1 3/4 c. pastry Flour

1/2 t. Salt

1 t. Baking Soda

1/4 c. hot Water

1/2 c. chopped Nuts

Beat butter and honey together. Add eggs, mix well. Stir in bananas. Add sifted dry ingredients alternately with hot water; mix until smooth. Bake in a greased bread pan at 350° F for 55 to 60 minutes. Cool on a wire rack for ½ an hour before slicing.

Salmon Cream Cheese Pie

2/3 c. Bread crumbs
3 (8 oz.) Cream Cheese
½ c. Milk
¼ c. Butter
2 t. Dry Mustard
½ t. Dill weed
¼ t. Salt
¼ t. ground Red Pepper
4 Eggs
2 cans Salmon (skin and bones removed)
2 c. Mozzarella Cheese (8 oz.)
¼ c. chopped Green Onions

Coat 2, 9” greased round pans, with 1/3 c. bread crumbs in each. Beat cream cheese, milk, butter, and spices. Add egg 1 at a time, beat. Stir in mozzarella, salmon, and onions. Divide between pans and bake at 325° F for 45 minutes. Cool and enjoy it.

Spinach Artichoke Dip

1 pkg. (10 oz.) frozen Spinach, chopped2 (13 oz.) cans of Artichoke Hearts, drained
½ c. Mayonnaise
½ c. Sour Cream
1¼ c. Parmesan Cheese, grated
1¼ c. Pepper Jack Cheese, shredded

Preheat oven to 350° F. Cook the spinach according to package directions. Squeeze dry. Chop artichokes in a food processor. Combine spinach, artichokes, mayonnaise, sour cream, parmesan and ¼c. pepper jack cheese; stir well. Pour mixture into grease a baking dish. Cover the top with remaining cheese and bake for 30 minutes. Serve 6-8 people with chips.

Peppermint Tea

Makes 1 gallon.

¼ - 1 c. dried Peppermint leaves (the more you add the stronger it will be)
1 gallon Boiling Water
¼ - ½ c. Honey (to taste)

Put the peppermint in a quart jar that has been warmed up. Fill jar with boiling water. Let it sit for about 1 hour or more. Strain the peppermint out. Add honey and mix. Pour the quart jar into a gallon jar and fill with cold water.

Green Delight

You can use this as a dip for chips or vegetables, a salad dressing, or pasta sauce.

½ c. Pumpkin seeds

½ c. Olive oil
½ c. Flax oil
1 bunch Cilantro
3 T. Aminos
3-4 cloves Garlic
½ t. Sea salt
½ c. fresh Lemon juice
2 T. Water (optional)
 
In a blender or food processor blend the pumpkin seeds and oils. Add the rest of ingredients and blend till smooth. Yield about 3 cups.

Matza

4 c. Flour

1 t. Salt

3 T. Oil

3 T. Sweetener

1 1/4 to 1 1/2 c. Hot Water

Mix dry ingredients together. Stir in wet ingredients and knead briefly. Split evenly into 3 balls and roll them out onto cookie sheets (our pans are 10"x15"). Cut into 8-10 pieces. Bake at 350° for 15 minutes or until the matza "looks right" (some of the family likes it to be browned and like a cracker, while others like it cooked for less than 15 minutes so it will be soft). Makes 2 cookie sheets.