Sally's Wheat Bread

Aunt Sally’s Wheat Bread

Prepare yeast:

½ c warm tap water

1 T sugar

2T yeast

Mix and allow to activate for 10 minutes

In bread mixer add:

5 c hot tap water (not hotter than a baby can handle)

7 c freshly ground whole wheat flour (key to taste is freshly ground)

Turn mixer on medium speed and add:

3-31/2 c whole wheat flour -just until the dough pulls away from sides of bowl

Mix for 10 minutes, then turn off mixer and let dough rest for 10 minutes.

Grease 4 medium loaf pans with shortening. Divide dough into fourths.

Generously grease hands with shortening, Take one fourth at a time, slapping

the dough for 30+ seconds to remove air. Then, shape into loaves and place in greased pans.

Let loaves rise until double in size or until dough reaches the edges of the pan.

Warmth of room/air will either hasten or slow growth….cover with towel or paper/greased

Preheat oven to 350

Bake  for 25 minutes…ovens vary…so check one before you take them all out.

Remember dough will seem done and still need time…loaf should sound hollow with thumped.

Remove loaves from pans and cool on rack

Dole Whip (disneyland recipe)

16 oz frozen pineapple chunks
4 cups vanilla ice cream
1 tsp lemon juice
1 tsp lime juice
6 oz pineapple juice + 6 more oz

Blend pineapple chunks, ice cream, lemon juice, lime juice and 6 oz pineapple juice together. Let set in freezer for a couple hours (not necessary, but makes texture better). Serve, pouring remaining 6 oz of juice over each serving.

Buttermilk Syrup (from Angie)

3/4 cup buttermilk
1 cup sugar
1/2 cup butter (1 stick)
1/2 tsp baking soda
1 tsp vanilla

In medium saucepan, combine butter, sugar and buttermilk and bring to a poil. Once it's at a complete boil, let it boil for 1 minute. Take off heat and whisk in baking soda and vanilla. It will foam up during the boiling, and especially when other ingredients are added.

(Double or triple and freeze in something like the plastic freezer jam jars.)

BBQ pork sandwhiches

Pork Shoulder Rump (bone in if possible)
Salt and Pepper

Put in crock pot. After a few hours add about 1/2 a bottle of Sweet Baby Rays BBQ Sauce.

Cook for 8ish hours total. Shred.
Serve on toasted buns.

PB protein bites (from Angie Wright)

Mix together in a large bowl:
2 1/2 cups all natural Adam's Chunky PB
1 cup honey
1/2 cup water

Then add:
2 TB ground flax
2 TB popped/toasted amaranth grain (sub with a mixture of equal parts of wheat bran, oat bran, wheat germ, ground flax, and metamucil. Purchase in bulk at Winco.)
1 cup chocolate PB2 Powder (buy on amazon)

Then add: (below is 4 cups total. Sub whatever really, use more oats, less rice krispies, etc)
3 cups Brown rice krispies
1/2 cup raw oats (uncooked)
1/2 cups chia seeds

Shape into balls (or into a casserole dish and cut into granola bars) and then freeze!

chocolate chip ice cream

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1 teaspoon vanilla extract
4 ounces mini choc chips or chopped chocolate

1. use an ice cream maker
2. in a large bowl, combine the cream, milk, sugar, and vanilla
3. follow the manufacturer's instructions for freezing.
4. serve immediately or freeze in an airtight container.

Rosemary Sweet Potato Stackers

1. 
   
2. 
   
3. Ingredients
4. 2 tablespoons organic butter, melted
5. 2 tablespoons coconut oil, melted
6. 2 tablespoons grated parmesan cheese, plus extra for garnish
7. 1 teaspoon fresh rosemary, chopped, plus extra for garnish
8. Sea salt and pepper
9. 5-6 large sweet potatoes or yams, thinly sliced

Instructions

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
3. Add sweet potatoes and toss to coat evenly.
4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

Fresh Strawberry Sorbet

2 cups water
1 cup sugar
1 quart (32 oz) strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Stir water and sugar in saucepan over high heat until sugar dissolves. Boil 5 minutes.
Puree strawberries in food processor/blender until smooth. Add strawberry puree and orange and lemon juices to sugar syrup. Stir. refridgerate until cold.
Process mixture in ice cream maker. Freeze after in air tight container. You can just put in a shallow container and skip the ice cream maker.

*I used less sugar and a little more lime
*my ice cream maker only fits a half batch of this.

Fried Rice peruvian style (Chifa al paso)

Fried Rice peruvian style (Chifa al paso)
Ingredients:
2 cups of cooked white rice
3 eggs scrambled
1 small chicken breast
1/4 onion chopped
1 tsp garlic pressed
1 TBS small piece of ginger root shredded
5 heads of green onions (use whites and greens)
1 tsp sesame oil
Soy sauce to taste
Salt and pepper to taste

Butternut Squash Soup 2

Ingredients:

4 lbs whole butternut squash (about 2 medium)
2 Tbs butter
1 medium Granny Smith apple, (peeled, cored, and diced)
1/2 medium onion, diced
2 1/2 cups chicken broth
2 1/2 cups water
1 tsp salt, plus more if needed
1/4 tsp pepper
1/3-1/2 cup cream
1 Tbs brown sugar (opt)
pinch of nutmeg or pinch of sage (opt)

Directions:

Preheat oven to 350 degrees F.
Poke holes in squash with fork or knife. Microwave for 3 minutes each. Allow to cool. Cut in half, remove seeds, and place face down in baking pan. (I cover mine with tin foil). Put in oven and pour water into pan around squash halves. Bake 1 1/2 hours. (Alternately, you can brush halves with olive oil or butter, lightly salt and pepper them and cook them facing up for the same amount of time.)
Allow squash to cool slightly and scoop flesh out into bowl.
Melt butter in pan. Saute onion and apples until softened, about 7 minutes. Add squash, broth, water and seasonings. Mix and heat on medium low until it simmers. Continue to stir and simmer for about 15 minutes. Remove from head and stir in cream.
With an immersion blender or regular blender, puree the soup until smooth.