Italian Bread - Adapted from Emeril

2 cups water, lukewarm

1 1/2 Tab regular dry active yeast

4 1/2 cups flour (plus or minus a little, depending on the stickiness of your dough)

1 tablespoon dark brown sugar

2 tablespoons extra-virgin olive oil

1 tablespoon salt

1 egg white, lightly beaten

2 tablespoons sesame seeds

Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.

Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
Preheat the oven lined with a pizza stone to 400 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.

Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.

Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 35 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

Mixed Greens And Fruit Salad

Bag of Mixed Greens
Add in Baby Spinach
Sliced Strawberries
Sliced Kiwi
Mandarin Oranges
Toasted Walnuts or Almonds Your Choice
Dressing as Follows
1 Tablespoon Dijon Mustard
2 Tablespoons Lemon Juice
2 Tablespoons Raspberry Jam
2 Tablespoons White Wine Vinegar
¼ cup EVOO
Toss and Gobble Up!!

Sweet Pickle Relish

2 Green Peppers
2 Red Peppers
12 Large Cucumbers
4 Large Onions

Grind all together. Sprinkle with 3 T salt. Let stand for 3 hours. Pour boiling water over and drain. Add:

4 teas. Mustard Seeds (I don’t add this)
4 teas. Celery Seed
1 Table. Pickling Spice
½ teas. Turmeric
4 cups Vinegar
5 cups Sugar

Simmer on medium to low heat 2-3 hours until thickened. Place in hot jars and seal with hot lids. Process in hot water bath 10 minutes.

Fresh Peach Pie

3 1/2 cups peaches, pealed, sliced and sugared
3 oz. pkg. lemon Jello
1 pt. vanilla ice cream
9 inch baked pie shell
3 oz. softened cream cheese
8 oz. Cool Whip
1/4 cup powder sugar
1 tea. vanilla

Let peaches and sugar stand for 15 minutes. Drain peaches into measuring cup and add enough water to make 1 cup. Heat to boiling, add Jell-o and stir until dissolved. Add cut ice cream into mixture. Chill until thickened and add sliced peaches.

Cream softened cream cheese until smooth. Add powder sugar and vanilla. Beat in Cool Whip. Spread onto baked pie shell. Pour peaches on top. Chill.

Roast Beef

Beef Roast
Your favorite rub or seasoning mix

Preheat oven to 400 degrees. Rub roast with the rub or seasoning. Bake at 400 for 1 hour. Turn off oven. Let meat set in oven for 4 hours. DO NOT OPEN OVEN! Turn oven on to 350 degrees and bake for 40 minutes. Remove from oven and let stand for 10 minutes before carving.

Pie Crust

4 cups flour
2 tablespoons sugar (for fruit pies)
1 teaspoon salt
1 2/3 cup shortening
1/3 cup cold water
1 egg, beaten
2 tablespoons vinegar

Combine flour, sugar and salt. Cut shortening into flour mixture so that there are pieces of shortening the size of peas and some like meal. (Bigger pieces make the crust flaky and smaller pieces make it tender.)

Add remaining ingredients to the flour mixture and roll out to 1/4 inch thickness. Cut for you pie pan and bake at 375 degrees for 10-15 minutes.

Lemon Pie

1 10 inch pie crust
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, beaten
¼ cup butter
2 teaspoons lemon zest
2/3 cups lemon juice

Mix sugar and cornstarch in medium saucepan. Stir in water and cook over medium heat, stirring constantly until the mixture thickens. Bring to a boil and let boil for 1 minute while stirring. Gradually stir in egg yolks and blend into mixture. Boil and stir for 2 minutes. Remove from heat. Stir in butter, zest and juice. Pour into crust.

Variations:
Mix 1 package cream cheese with 1 tub Cool Whip and layer in the bottom of the crust before adding the lemon filling.

Layer ½ of the filling in the bottom of the crust. Mix the other half with sour cream and pour over the first half.

Potato Salad

6 large Russet potatoes
1 cup Italian salad dressing
6-10 eggs, hard boiled
¾ cup sugar
¾ cup vinegar
1 cup diced onions
1 cup diced celery
1 cup mayonnaise
1 cup Miracle Whip
1 cup sour cream
1 tablespoon mustard
½ teaspoon celery seed
2 tablespoons fresh chopped chives
Salt
Pepper

Boil potatoes until done but firm. Peel and dice potatoes into a large bowl. Pour Italian salad dressing over potatoes while still hot. Let stand 10-15 minutes. Combine sugar and vinegar and bring to a boil. Set aside to cool. To the potatoes, add onions, and celery.

Combine 2/3 of the vinegar sugar mix with the remaining ingredients. Chop all but three eggs and add to the mixture. Cover and refrigerate for 1-2 hours or just before serving. Add more of the creamy mix or the vinegar sugar mix to the salad before serving if needed. Slice the remaining eggs and use as a garnish.

Minestrone Soup

2 pounds ground beef, browned with:
1 teaspoon salt
½ cup chopped celery
½ cup chopped onion
1/3 cup diced green pepper

Add:
1 quart tomatoes
1 quart water
2 large carrots, peeled and sliced
2 cups beef broth
2 cans tomato sauce
1 tablespoon dried parsley
½ teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon pepper
½ teaspoon garlic salt
1 15 ounce can garbanzo beans
1 16 ounce can green beans
1 15 ounce can kidney beans
1 ¼ cups penne macaroni, uncooked
Parmesan cheese, for garnish

In a large pot, combine all ingredients except beans and pasta. Bring to a boil and then simmer over low heat for about 20 minutes. Add beans. Bring back to a boil and add pasta. Cook 15-20 minutes or until pasta is tender.

Garnish with cheese when serving.

Tami's Cowboy Cookies

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
4 cups coconut
2 cups quick oats
2 cups golden grahms (can use 4 cups and omit quick oats)
2 cups chocolate chips

*Optional: add white chocolate chips, cranberries, butterscotch or peanut butter chips

Cream together butter and sugars. Add eggs and vanilla. Add dry ingredients and fold in condiments, cereal and chocolate chips.

Bake at 350 degrees for 11 minutes.

Tami's Decadence

3 cups Chocolate Chips
¾ cups Butter
5 eggs
2 tablespoons sugar
2 tablespoons flour

Frosting:
1 cup whipping cream
2 cups Chocolate Chips

Melt the chocolate and butter together until smooth. Let cool for 10 minutes. Beat the eggs and chocolate mixture together for 10 minutes. Fold in flour and sugar. Pour into a greased spring form pan. Bake at 4oo degrees for 15 minutes.
For the frosting heat whipping cream and add chocolate chips melt together until smooth. Pour over warm cake.

Suzi's Bossi Mix

Mix together in food processor:
32 ounces grated Parmesan cheese (the one you get from Sam’s or Costco)
4 ounces dried mushrooms
8 ounces grated Ramono Cheese (I sometimes use the 3 mix cheese—but can’t always find it)
23 ounces minced dried garlic
2 tablespoons dried parsley

Mix until fine—put back into cheese or mushroom plastic container and store in the refrigerator.

Tami's Breadsticks

1 tablespoon yeast
2 tablespoon sugar
1.5 cup warm water

Mix above ingredients in mixer bowl until bubbly (5-10 minutes)

Add to mixer:
1 teaspoon salt
3.5 cup flour
1 stick butter
Suzi’s Bossi Mix**
Parmesan

Mix with dough hook for 5 minutes, dough will be sticky. Let rise covered in mixer 45 min-1 hour. Place 1 stick of butter on jelly roll pan (cookie sheet with sides), place in oven, and preheat to 400 degrees. While oven is preheating, roll out dough on generously floured counter into long rectangle. Cut into strips with a pizza cutter. Fold ends together and twist. When oven is preheated, remove pan and place breadsticks in melted butter. Brush with excess melted butter and sprinkle with garlic salt, parmesan cheese, and sesame seeds. Bake for 12-15 minutes.

*Sometimes I just sprinkle with garlic salt. Any combination of sprinkling items will work well.
*I like to spray my counter with Pam and then lightly flour over it. I get less sticking and less mess.

Baked Potato Soup

4 Idaho baking potatoes (approx. 4 cups of baked potato pulp—if you are using regular Idaho potatoes you may only need 2!)
2/3 cup butter
2/3 cup flour
6 cups milk
¾ teaspoon salt
½ teaspoon black pepper
½ teaspoon white pepper
4 green onions-chopped and divided
12 slice bacon-cooked and crumbled and divided
1¼ cups cheddar cheese-shredded and divided
8 ounces sour cream

Wash, dry and bake potatoes in 400-degree oven for 1 hour or until done. Let cool. Cut into half lengthwise and scoop our pulp. Set aside. Melt butter in heavy saucepan over low heat; add flour, stirring constantly until smooth. Cook 1 minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt peppers, 2 tablespoons green onion, half the bacon and 1 cup cheese. Cook until thoroughly heated. Stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese.

Banana Ice

2 cups sugar
2 cups water
3 lemons
3 oranges
1 cup crushed pineapple with juice
3 bananas mashed
2-liter bottle of 7-up

Bring water and sugar to a boil. Cook until sugar is dissolved. Cool. Add the juice of the 3 lemons and 3 oranges. Add crushed pineapple with juice and mashed bananas. Mix well. Freeze in an ice cream bucket. Serve broken up in glasses wit6h 7-up poured over it.

Rye Bread

Boil together:
1 cup milk
1 cup dark brown sugar
1 tablespoon salt
½ cup strong molasses
2 tablespoons butter flavored Crisco

Add:
3 cups cold water
4 cups rye flour
1 tablespoon dough enhancer
7 ½ cups white flour
1 tablespoon yeast (I like to raise my yeast first instead of adding it dry)

Rise…Shape…Rise again

Bake 375 degrees for 40 minutes
Makes 4 loaves

Rice Cream

¾ cup uncooked rice
1 quart milk
1 teaspoon salt
½ cup sugar
½ teaspoon Almond extract
½ cup toasted slivered almonds, chopped
1 pint cream, whipped

Bring milk to a boil. Add rice and salt and transfer to a double boiler. Cook 1 ½ hours or until fluffy, stirring occasionally. Cool completely. Add sugar, almonds and almond extract. Fold in whipped cream. Serve with strawberries. (Fred’s mother always put a whole almond in one of the servings. Who ever got this would get a box of chocolates. This was their Christmas dinner dessert tradition.)

Creamy Tomato Soup

4 tablespoons unsalted butter
1 slice bacon, finely chopped
1 Spanish onion, diced
1 carrot, chopped
1 stalk celery, finely chopped
4 cloves garlic, finely chopped
5 tablespoons flour
4 ½ cups chicken broth
1 (28 ounce) can whole, pealed tomatoes (1 quart bottled)
3 fresh thyme sprigs
1 bay leaf
1 cup heavy cream
1 ¾ teaspoon kosher salt
Fresh ground black pepper

Heat the abutter in a large soup pot over medium heat. Add the bacon and cook stirring until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrot, celery, and garlic and cook covered, stirring occasionally, until soft and fragrant, about 8 minutes.

Stir in flour and cook, stirring for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. Tie the parsley sprigs, thyme and bay leaf together with kitchen string and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool.

Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat.

Whisk in the heavy cream, salt and pepper to taste. Divide among warm soup bowls and serve immediately.

Pasta Noodles

2 cups flour
2 eggs
1 teaspoon salt
1 tablespoon olive oil
1 tablespoon water

Mix in all ingredients in food processor until resembles corn meal. Dump on counter and squeeze together to form a ball. Cover and let rest 10 minutes.

Roll dough into noodles using noodle roller or your preferred method.

Bring large pot ½ full of water to a boil. Drop in noodles and bring back to a boil. Drain.

Shrimp Alfredo (Chicken Alfredo)

1 pound shrimp cleaned and de-veined (I cut mine into 3 pieces) - Can substitue chicken, cubed
½ cup purple onion, finely chopped
½ cup red pepper, finely chopped
10 garlic cloves, minced
1 tablespoon flour
2 cups heavy cream
1 cup parmesan cheese, grated
1 tablespoon red wine vinegar
¼ teaspoon dried mustard

In a saucepan, melt 4 tablespoons butter. Add purple onion, red pepper and garlic. Sautee until tender (about 3-5 minutes). Add shrimp and cook until pink. Add flour and cook 1 more minute. Slowly add cream and cook until begins to simmer. Add parmesan cheese, red wine vinegar and mustard. Heat until cheese is melted and sauce is thickened.

Serve over homemade noodles.

Nanaimõ Bars

½ cup butter
5 tablespoons unsweetened cocoa
1 cup coconut
½ cup chopped nuts
5 tablespoons sugar
2 cups graham cracker crumbs finely crushed
1 egg
½ teaspoon vanilla

Icing:
4 tablespoons butter softened
2 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups powered sugar

Topping:
2 squares semi-sweet baking chocolate, melted
1 tablespoon butter

Over double boiler, heat butter, cocoa, sugar, vanilla and egg. Mix well and cook until custard consistency reached. Mix in coconut, chopped nuts and graham cracker crumbs. Mix well. Pat into a 9x9 buttered pan.

Make icing by creaming butter. Add milk, pudding and powered sugar. Mix until creamy. Spread over chocolate mixture.

Melt chocolate squares and add butter. Mix until creamy. Spread over icing.

Chill for at least 4 hours. Cut into squares.

Sweet Gherkin Pickles

7 pounds of 1 ½ to 3-inch cucumbers
½ cup non-iodized salt
8 cups white sugar
6 cups apple cider vinegar
¾ teaspoon tumeric
2 teaspoons celery seed
2 teaspoons whole mixed pickling spice
8 1-inch cinnamon stick pieces
2 teaspoons vanilla

1st Day: (Morning)
Wash cucumbers thoroughly, scrubbing with a vegetable brush. Stem ends may be left on if desired. Drain cucumbers and place in a large crock. Cover with boiling water and place lid on crock.

1st Day: (Evening)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.

2nd Day: (Morning)
Drain cucumbers. Place back in crock. Cover with boiling water and place lid on crock.

2nd Day: (Evening)
Drain cucumbers. Place back in crock. Add ½ cup salt. Cover with boiling water and place lid on crock.

3rd Day: (Morning)
Drain cucumbers. With a fork, prick each cucumber in several places, about 4 to 6 times each. Place back in crock. In large pan, make a syrup of 3 cups sugar and 3 cups vinegar. Add: tumeric, pickling spice and cinnamon sticks. Heat to boiling and pour over cucumbers in crock. Replace lid.

3rd day: (Afternoon)
Drain syrup into pan. Add 2 cups sugar and 2 cups vinegar. Heat to boiling and pour over cucumbers in the crock. Replace lid.

4th Day: (Morning)
Drain syrup into pan. Add 2 3cups of sugar and 1 cup vinegar. Heat to boiling and pour over cucumbers in crock. Replace lid.

4th Day: (Afternoon)
Drain syrup into pan. Add remaining 1 cup sugar and vanilla. Heat to boiling. Pack pickles into clean, hot jars and cover with hot syrup up to ½ inch from rim of jar. Wipe rims with clean damp rag and seal with hot lids.

Ice Cream/Sherbet

1 large package Jell-O
2 cups matching fruit
1 cup boiling water
1 cup sugar

Dissolve Jell-O in 1 cup boiling water. Sprinkle 1 cup sugar over fruit and set aside.

To Jell-O add:
3 tablespoons lemon juice
1 ½ cups sugar
1 pint cream
1 can evaporated milk

Add to fruit and pour into ice cream mixer. Add enough milk to fill ¾ full. Freeze.

Butterbrickle:
1 pint cream
1 can evaporated milk
1 can Eagle Brand sweetened condensed milk
1 quart milk
1 small package vanilla instant pudding
¾ cup sugar
4 teaspoons vanilla

Mix all ingredients. Chill for 2 hours or longer. Pour into ice cream mixer. Freeze until partially frozen, then add:
4 crushed: Butterfinger, Heath or Score candy bars.

Continue freezing until frozen.

Recipe can be modified to make any flavor by changing the flavor of pudding and the add ins.

Blötkake (Norwegian Birthday Cake)

5 eggs separated
1 cup white sugar
1 cup sifted flour
almond or vanilla extract
whipping Cream

Mix half of sugar with egg whites in one bowl. In separate bowl, mix remaining sugar with egg yolks. Beat egg whites until stiff and egg yolks until sugar is dissolved and mixture is thick and lemony in color. Add egg mixtures together. Add extract to egg mixture and fold into flour.

Bake for 45 minutes at 350 degrees in a spring form pan. Allow to cool.

To assemble: Cut cake into 3 layers and then layer cake with you choice of fruit and whipping cream.

Christmas Nougat

Part 1:
1 ½ cups white sugar
1 ¼ cups Karo Syrup
¼ cup water
2 egg whites (stiffly beaten)

Part 2:
3 cups white sugar
3 cups Karo syrup
4 teaspoons vanilla extract
½ cup melted butter
3 cups slivered almonds or chopped peanuts

Part 1: Put sugar, Karo and water into 3 quart pan. Cook stirring constantly until well blended. Wipe down sides with water. Cook without stirring to medium ball state (228 degrees). Add cooked syrup slowly to beaten egg whites, beating until thick and lukewarm. Set aside.

Part 2: Combine sugar and Karo in 4 quart pan. Cook and stir to blend. Bring to a boil and wipe down sides with water. Continue cooking without stirring to medium crack stage (265 degrees). Pour over Part 1 mixture. Blend will with a large wooden spoon. Add vanilla, melted butter, salt and nuts. Mix well. Pour out onto a well buttered cookie sheet. Flatten with buttered hands. Let stand several hours. Cut into squares and wrap in plastic wrap.

Makes 5 pounds.

Pumpkin Cake

1 package yellow cake mix
1 can pumpkin, divided
½ cup milk
1/3 cup oil
4 eggs
1 ½ teaspoon pumpkin spice, divided
1 8 ounce package Philadelphia cream cheese, softened
1 cup powdered sugar
1 8 ox tub Cool Whip, thawed
¼ cup caramel ice cream topping
¼ cup Planters chopped pecans

Heat oven to 350 degrees Fahrenheit. Grease and flour 2- 9 inch round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.

Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.

Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts.

BBQ Ribs

Sauce: Mix together
1 cup ketchup
½ cup apple cider vinegar
¼ cup red wine vinegar
¼ cup balsamic vinegar
½ cup molasses
½ cup honey
1 cup of your favorite BBQ sauce (I prefer Sweet Baby Rays)
4-5 garlic cloves or 1 tablespoon dried roasted garlic
½ cup diced onions or 2-3 tablespoons dried onions
½ cup diced red pepper or 1-2 tablespoons dried red pepper flacks
2 tablespoons sweet hot mustard
2 tablespoons sweetThi chili sauce
Dash of hot sauce
Dash of liquid smoke
Simmer for 1 hour.

Lay a rack of ribs on a double piece of foil, cover with a little of the sauce. Place another rack on top and cover with a little more sauce. Wrap up tightly. Repeat with any remaining racks. Bake on a cookie sheet in a 225-degree oven for 4-5 hours. Cut into 3 rib pieces and cook on grill, turning a couple of times and slathering with the sauce.

Wheat Bread

1 tablespoon Yeast
2 tablespoons Sugar
2 ¼ cups Warm Water
Dissolve until yeast is bubbly

Cook in microwave 5-7 minutes:
1 cup 9-Grain cracked cereal
2 ½ cups Water

Add 3 Tablespoons butter flavored Crisco and stir while cereal is still warm
Add to yeast mixture

3 cups Wheat-ground into flour
¼ cup Buttermilk powder
¼ cup Honey
½ cup Molasses
1 tablespoon Salt
1 tablespoon Dough Enhancer
1 tablespoon Gluten
5-6 cups White flour (just enough to make a slightly sticky dough)
Cereal mixture (add on top of flour because it may be to hot for yeast mixture still)

Let rise until double (3-4 hours)
Shape and rise againBake 350 degrees for 30 minutes

Calling All Cooks!

As efforts have been made to combine our favorite receipes into a priceless collection, I thought it would also be great to have them available online for quick and easy reference! So, bookmark this page and get ready to have easy access to the foods we have found to be winners!