Weekly Roundup - Living On Nothing Edition [Survival Today

Did you hear about the guy that lives on nothing? No seriously, he lives on zero dollars a day. Meet Daniel Suelo, who lives in a cave outside Moab, Utah. Suelo has no mortgage, no car payment, no debt of any kind. He also has no home, no car, no television, and absolutely no “creature comforts.” But he does have a lot of creatures, as in the mice and bugs that scurry about the cave floor he’s called home for the last three years.

To us, Suelo probably sounds a little extreme. Actually, he probably sounds very extreme. After all, I suspect most of you reading this are doing so under the protection of some sort of man-made shelter, and with some amount of money on your person, and probably a few needs for money, too. And who doesn’t need money unless they have completely unplugged from the grid? Still, it’s an amusing story about a guy who rejects all forms of consumerism as we know it.

How to Brew Your Own Beer and Maybe Save Some Money. A fantastic introduction to home brewing, something I’ve never done myself, but always been interested in trying. (@Generation X Finance)

Contentment: A Great Financial Principle. If I had to name one required emotion for living a frugal lifestyle it would be contentment. Once you are content with your belongings and your lot in life you can ignore forces attempting to separate you from your money. (@Personal Finance by the Book)

Use Energy Star Appliances to Save On Utility Costs. I enjoyed this post because it included actual numbers, and actual total savings, from someone who upgraded to new, energy star appliances. (@The Digerati Life)

Over-Saving for Retirement? Is it possible to “over-save” for retirement? Yes, I think so. At some point I like the idea of putting some money aside in taxable investments outside of retirement funds, to be accessed prior to traditional retirement age. (@The Simple Dollar)

40 Things to Teach My Kids Before They Leave Home. A great list of both practical and philosophical lessons to teach your kids before they reach the age where they know everything. I think that now happens around 13 years-old. (@My Supercharged Life)

Index Fund Investing Overview. If you are looking for a place to invest with high diversification and relatively low fees (for broader index funds with low turnover), index funds are a great place to start. (@Money Smart Life)

5 Reasons To Line Dry Your Laundry. My wife and I may soon be installing a clothesline in our backyard. In many neighborhoods they are frowned upon - one of the reasons I don’t like living in a neighborhood. I digress. One of our neighbors recently put up a clothesline, and we might just follow his lead. (@Simple Mom)

* 4 Quick Tips for Getting Out of a Rut * Young and Cash Rich * Embracing Simple Style * First Trading Experience With OptionsHouse * The Exponential Power of Delayed Consumption * How Much Emergency Fund is Enough? * 50 Questions that Will Free Your Mind * Save Money On Car Insurance

http://www.fluwiki.info/pmwiki.php?n=Consequences.Breads

Amounts of Ingredients to Store for Bread Baking (Kathy in FL)

I was re-reading a Peggy Layton book and found something you all might find interesting in terms of how much of “x” ingredients to store for bread baking. Ms. Layton gave a fairly easy recipe that makes up 2 loaves of bread, but extrapolating from that recipe, she gives basic amounts to store for 3 months (about 45 loaves) and 1 year (about 180 loaves). And this is just for bread baking.

Powdered milk

* 3 months = 30 cups or 1/75 gallons
* 1 year = 120 cups or 6.5 gallons

Honey

* 3 months = 11.25 cups
* 1 year = 2.75 gallons

Salt

* 3 months = 3 cups
* 1 year = 12 cups

Oil

* 3 months = 15 cups
* 1 year = 3.75 gallons

Dried Egg Powder

* 3 months = 6 cups
* 1 year = 1.5 gallons

Dried Yeast

* 3 months = 6 cups
* 1 year = 1.5 gallons

Whole Wheat Flour

* 3 months = 12.75 gallons or 2.5 (5 gallon) buckets
* 1 year = 51 gallons or 10 (5 gallon) buckets

White Flour

* 3 months = 7.5 gallons
* 1 year = 30 gallons or 6 (5 gallon) buckets

And I repeat, this is only for bread baking of this one recipe. Think about all the other recipes that these items show up in.

Peggy Layton Basic Bread Recipe (Kathy in FL)

* 2.5 cups warm water
* 2/3 cup powdered milk
* 4 T. honey
* 1 T. salt
* 1/3 cup oil or melted shortening
* 2 eggs or equivalent in dried eggs
* 2 pkgs. (or 2 T.) yeast
* 4.5 cups whole wheat flour
* 2.5 to 4 cups white flour

Follow your basic bread making techniques and it should yield 2 loaves … she doesn’t give any more specific directions for this recipe in this particular book though she probably does in other books.

CINNAMON HONEY BUTTER (RipleyRules)

* 1/2 c butter, softened
* 1/2 c confectioner’s sugar
* 1/2 c honey
* 1 tsp ground cinnamon

Beat until light and fluffy.

HONEY BUTTER (RipleyRules)

* 1/2 c butter, softened
* 1/3 c honey

Beat until creamy. Sure to make your first attempts at baking in an alternative oven palatable!

Acorn Bread (Kathy in FL)

* 1 c Acorn meal
* 1 c Flour
* 2 tb Baking powder
* 1/2 ts Salt
* 3 tb Sugar
* 1 Egg, beaten
* 1 c Milk
* 3 tb Oil

Sift together, acorn meal, white flour, baking powder, salt and sugar. In separate bowl, mix together egg, milk, and oil. Combine dry ingredients and liquid ingredients. Stir just enough to moisten dry ingredients. Pour into a greased pan and bake at 400F. for 30 minutes.

Acorn Meal

* Acorns
* Water

Make meal by grinding dry, raw acorn kernels (after shelling). Mix with boiling water and press out liquid through a cheesecloth. With very bitter acorns, repeat this process several times. Spread meal on a tray and thoroughly dry in oven at 250F. This meal will cake during the drying process. Regrind using a food chopper. Then, seal in containers, preferably glass jars.

Note: All acorns contain tannic acid or tannin. This is what causes the bitter taste, the same as the soft brown lining in pecans that we have all tasted if we have cracked open pecans and eaten them raw. The white oak family has less tannin than the black oak family. Some members of the white oak family are White Oak, Burr Oak, and Club Oak. There are many varieties. White oaks have rounded leaves. Black oaks have pointed leaves. Squirrels go for white oak acorns first. They’re not dumb. They don’t like the tannin either. Black oak acorns will make you pucker up just like eating unripe persimmons if you haven’t washed them thoroughly.

Albuquerque Patio Bread (Kathy in FL)

* 2 cups Bisquick Baking Mix
* 2/3 cup milk
* 1 envelope chili seasoning mix, about 1/2 ounce, or cheese sauce mix, about 1 1/2 ounce
* soft butter or margarine

Heat oven to 450 degrees. Stir together baking mix, milk and seasoning mix; beat vigorously 1/2 minute. Spread dough on greased baking sheet into an oblong, 8 x 6 inches. Spread with butter. Bake 15 minutes. While hot, cut into 24 strips, 3 x 3/4 inch. Makes 12 servings.

Amazing Trapper’s Bread (Kathy in FL)

* 1 ½ c. raisins
* 1 ½ c. currants
* 2 ¾ c. hot water
* 1 c. lightly packed brown sugar
* 1 T. salt
* 16 T. (2 sticks) butter
* 1 c. molasses
* 2 T. sugar
* 1 c. lukewarm water
* 2 T. active dry yeast
* 12 c. all purpose flour

Bring 2 quarts water to a boil and add raisins and currants. Cook for about 30 minutes (until raisins are plumped) before draining. In a large bowl, combine 2 ¾ c. hot water, brown sugar, salt, butter, and molasses. Stir until butter melts and cool the mix to lukewarm. Meanwhile, dissolve 2 T. sugar in 1 cup of lukewarm water (about 100 degrees F), then sprinkle dry yeast into the sugar-water mixture. Let stand for 10 minutes, then stir briskly with a fork. Add yeast-sugar-water mixture to butter-molasses mixture. Stir. Beat in 6 cups of all-purpose flour. Mix in plumped fruit, allwed to cool, with the remaining 6 cups of all-purpose flour. end by hand using a rotating motion. Turn dough out on a lightly flour surface and knead for 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough against the greased surface. Cover with a damp cloth and let rise in a warm place until doubled in bulk (approximately 2 hours). Punch down and shape into 4 loaves. Place loaves in four greased loaf pans. Cover and let rise again until doubled (approximately 1 hour). Bake loaves simultaneously in an oven preheated to 375 degrees F for ½ to 1 hour, making sure that the bread doesn’t burn. Brush tops with butter while hot. Yield: 4 loaves.

AMISH FRIENDSHIP BREAD STARTER (Poppy)

* 3 c. sugar
* 3 c. flour
* 3 c. milk

On Day 1: In glass or plastic bowl, combine 1 cup sugar, 1 cup flour and 1 cup milk. Stir mixture with wooden or plastic spoon (don’t use metal spoon or electric mixer). Cover bowl loosely with paper towel, cloth, wax paper or plastic wrap. Keep at room temperature (don’t refrigerate).

On Days 2, 3 and 4: Using wooden or plastic spoon, stir mixture once each day.

On Day 5: Add 1 cup sugar, 1 cup flour and 1 cup milk; stir.

On Days 6, 7, 8 and 9: Using wooden or plastic spoon, stir mixture once each day.

On Day 10: Add 1 cup sugar, 1 cup flour and 1 cup milk. Remove 3 cups of mixture and give 1 cup each to three friends. Save remaining starter for yourself.

AMISH FRIENDSHIP BREAD (Poppy)

* 1 c. Amish friendship bread starter
* 2/3 c. oil
* 3 eggs
* 2 c. flour
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 2 tsp. vanilla
* 1 1/2 tsp. cinnamon
* 1 c. sugar

In mixing bowl, combine all ingredients. Bake in 2 well greased and floured or sugared 9×5 in bread pans. Bake in 350 degree oven for 40 to 45 minutes. Additions (one or more to taste): (1/2 cup) Raisins, apple (chopped), crushed pineapple (drained), candied fruit, coconut, dates (chopped), nuts and/or chocolate chips may be added to batter before baking.

Amish Friendship Fruit Starter (Kathy in FL)

Note: This is a fruit mixture that I remember my grandmother making on the farm. Can get pretty strong if you know what I mean, but is useful in some fruit-y recipes that I’ll post as well. The down side to this recipe is that it takes 30 days to start.

* 3/4 cup canned sliced peaches with syrup
* 3/4 cup canned pineapple chunks with syrup
* 4 ounces red maraschino cherries, drained, halved
* 1 1/2 cups granulated sugar
* 1 package active dry yeast (some recipes will substitute 2 tablespoon brandy)

For later addition

* 1/2 cup canned sliced peaches with syrup
* 1/2 cup canned pineapple chunks with syrup

To Replenish Starter

DAY 1

* 1 1/2 cups starter juice
* 2 1/2 cups granulated sugar
* 1 (32 ounce) can sliced peaches with syrup

DAY 10

* 2 1/2 cups granulated sugar
* 1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce) can pineapple chunks and *1 (16 ounce) can fruit cocktail

DAY 20

* 2 1/2 cups granulated sugar
* 2 (4 ounce) jars maraschino cherries, drained and halved (You can use 1 jar of red and one jar of green for color, or use 1 (10 ounce jar)

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Do not refrigerate this mixture. Keep loosely covered.

Two weeks after starting the starter, add 1/2 cup peaches and 1/2 cup pineapple with syrup.

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day One, and begin the process for renewing starter and making cake.

DAY 1: To reserved 1 1/2 cups starter juice (or to starter juice given you by a friend), add 2 1/2 cups sugar and a 32 ounce can of peaches with syrup. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 10: Add 2 1/2 cups granulated sugar and pineapple chunks with juice. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 20: Add 2 1/2 cups granulated sugar and drained and halved maraschino cherries. Stir daily. Keep loosely covered. Do not refrigerate.

DAY 30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

NOTE: At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn’t waste the fruit.

The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.

Amish Friendship Banana Nut Bread (Kathy in FL)

* 1/3 cup vegetable oil
* 1 cup all-purpose flour
* 1/3 cup granulated sugar
* 2 eggs
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon baking soda
* 1/2 cup Amish Friendship starter
* 2 bananas, mashed — or try using crushed or rehydrated banana chips
* 1/2 cup chopped nuts

Mix all ingredients together. Place in greased and sugared bread pan. Bake at 350 degrees F for 50 minutes.

Amish Friendship Bread (Kathy in FL)

* 1 cup Amish Starter
* 2/3 cup vegetable oil
* 3 eggs, beaten
* 2 cups all-purpose flour
* 1 cup granulated sugar
* 1 teaspoon cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 1/4 teaspoons baking powder
* 1 teaspoon vanilla extract
* 2 cups canned fruit pie filling

Preheat oven to 350 degrees F. Grease two loaf pans. Mix all ingredients together in a large bowl. Pour into loaf pans. Bake for 50 to 60 minutes. Let cool on wire racks.

Amish Friendship Muffins (Kathy in FL)

* 1 cup Amish Friendship Bread Starter
* 2 cups all-purpose flour
* 3/4 cup oil
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 1 cup granulated sugar
* 3 eggs
* 1 1/2 teaspoons cinnamon
* 2 teaspoons vanilla extract
* 1 cup nuts, chopped
* 1 cup apples, chopped (optional)
* 1 cup raisins or 1 cup blueberries (optional)

Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners. Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin cups. Mix Well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.

Topping:

* 1 cup brown sugar
* 1/2 cup all-purpose flour
* 1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.

Apple Bran Muffins (Kathy in FL)

* 1½ cups all-purpose flour
* 2 tsp baking powder
* 1 tsp baking soda
* ½ tsp salt
* ¼ tsp ground nutmeg
* ½ cup sugar
* 2 Tbs margarine, softened
* 1½ cups Mott’s Cinnamon Apple Sauce
* 2 egg whites (from powdered)
* 2 T. Molasses
* 1½ cups wheat bran flakes cereal

Preheat oven to 350° F. Line 12 (2½-inch) muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda, salt and nutmeg. In medium bowl, beat sugar and margarine with electric mixer at medium speed until blended. Whisk in apple sauce, egg whites and molasses. Add cereal; stir until moistened. Stir applesauce mixture into flour mixture just until moistened. Spoon evenly into prepared muffin cups. Bake 25–30 minutes or until toothpick inserted into center comes out clean. Immediately remove from pan; cool on wire rack 10 minutes. Serve warm or cool completely. Makes 12 muffins.

APPLESAUCE HONEY NUT BREAD (Kathy in FL)

* 2 1/2 c. Bisquick
* 1 c. quick cooking oats
* 2 tsp. baking powder
* 1/2 tsp. salt
* 1 egg, beaten
* 1 c. honey
* 1 c. applesauce
* 1 c. golden raisins
* 1 c. walnuts, chopped

Combine first 4 ingredients; make a well in center of mixture. Combine egg, honey, and applesauce; add to dry ingredients, stirring just until moistened. Stir in raisins and walnuts. Spoon batter into two greased and floured 7 1/2 x 3 1/2 x 2 1/4 inch loaf pans. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, remove from pans and cool completely on wire racks.

Applesauce Rolls (Kathy in FL)

* 2 cups Bisquick
* 1/4 cup sugar
* 1 teaspoon cinnamon
* 1/2 cup applesauce
* 1/4 cup milk
* 1 egg, beaten
* 2 tablespoons oil

Combine all ingredients and beat 30 seconds. Fill 2-inch muffin tins 2/3 full. Bake 12 minutes in a 400 degree oven. When done, roll in melted butter, sugar and cinnamon. Makes 3 dozen

Apricot Bread Mix in a Jar (Kathy in FL)

* 1/2 cup nuts, chopped
* 1/2 cup dried apricots, finely chopped
* 1/2 cup granulated sugar
* 2 1/2 cups Bisquick
* 1 teaspoon baking powder
* 1/4 teaspoon salt

Layer ingredients in a wide-mouth 1-quart canning jar in order given. Press each layer firmly in place before adding next ingredient. Attached the following instructions:

Apricot Bread (Kathy in FL)

Preheat oven to 350 degrees F. Grease well a large loaf pan and place wax paper on the bottom. In a large bowl, place the Apricot Bread mix. Make a well in the center. Mix 1 1/4 cups milk, 1 teaspoon vanilla extract, 2 slightly beaten eggs and 1/2 cup softened butter or margarine into dry mixture. Mix until completely blended. Spoon the batter into prepared loaf pan. Bake for 1 hour or until knife inserted in the center comes out clean. Cool in the pan on a wire rack before removing.

Baked Apple Pancakes (Kathy in FL)

* 1 tablespoon butter
* 3 large eggs (or equivalent in an egg substitute)
* 1/2 cup milk (from powdered or canned)
* 2 tablespoons brown sugar
* 1/2 cup all-purpose flour
* 1/8 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 2 tablespoons melted butter (or equivalent in your chosen substitute)
* Butter for sautéing
* 2 cups sliced and peeled tart apples (or adjust the recipe to use canned apples)
* 2 tablespoons brown sugar
* 1/2 teaspoon cinnamon

Preheat the oven to 450 degrees. Prepare a deep-dish nine-inch pie pan by melting one tablespoon of butter in the pie pan and rolling it around the surface. If you use a non-metal pan, you can melt the butter in the microwave. Do not brown the butter. Whisk the eggs, milk, and brown sugar together until light. In another bowl, mix the flour, salt, and spices together. Fold the flour mixture into the egg mixture. Pour the batter into the prepared pan. Bake for 15 minutes or until golden. While the pancake is baking, toss the sliced apples in the brown sugar and cinnamon. Heat a skillet with butter. Do not burn the butter. Sauté the apples in the butter until nearly tender. Set aside. When the pancake is done, remove it from the pan to a platter for serving. Scoop the sautéed apples into the pancake. Serve immediately with warm maple syrup.

Bananas and Cream Bread (Kathy in FL)

* 2 teaspoons active dry yeast
* 3 cups bread flour
* 3 tablespoons wheat germ
* 3 tablespoons powdered milk
* 1 1/2 tablespoons granulated sugar
* 1 1/2 teaspoons salt
* 3/4 teaspoon nutmeg
* 1 1/2 tablespoons vegetable oil
* 1 cup mashed bananas (I rehydrated dried banana chips and used that)
* 2 tablespoons mashed bananas
* 3/4 cup sour cream (I used the equivalent made with evaporated milk)
* 1/4 cup water
* 1 tablespoon water
* 3/4 cup chopped nuts or raisins

Add all ingredients except the raisins or nuts and bake on raisin bread cycle. At the beeper add the raisins or nuts.

BANNOCK (Irish) (RipleyRules)

You may need to can your butter as mentioned in other threads, and “sour” your reconstituted dry milk with a little vinegar. But no yeast or starter involved!

* 2 c all-purpose flour
* 2 tbs sugar 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 2 tbs butter
* 1 c buttermilk
* 1/2 c dried currants (or raisins, if you like)

Combine flour, sugar, soda, baking powder, and salt. Cut in butter. Add milk until dough is soft. Stir in currants. Turn dough out onto lightly floured surface; knead 5 minutes, or until smooth. Form dough into 7-inch round. Place on lightly oiled cake pan or cookie sheet. Cut a 1/2-inch deep cross or x across top. Bake at 375 degrees for 40 minutes. (Of course, if TS really HTF, there won’t be any temperature-controlled ovens. In that case, experiment with what you’ve got! solar, earth oven, etc.)

BEAN BREAD (Kathy in FL)

* 4 C. cornmeal
* 2 C. hot water
* 2 C. cooked beans
* 1/2 tsp. baking soda

Put cornmeal in a bowl and mix in the drained beans. Make a hole in the middle and add soda and water. Mix. Form into balls and drop into a pot of boiling water. Cook abut 45 minutes or until done. Note: This is sorta like a boiled dumpling but has a better texture in my opinion.

Beer Can Date Bread (Kathy in FL)

* 8 empty beer cans
* 2 tablespoons baking soda
* 1 cup dates
* 2 cups beer
* 3 tablespoons butter
* 1 cup maple syrup
* 1 tablespoon vanilla extract
* 2 eggs
* 4 cups whole wheat pastry flour
* 1 cup pecans

Remove tops from beer cans with can opener; lightly oil insides. Sprinkle baking soda on dates. Heat beer to boiling and pour over date mixture; set aside to cool. Cream butter, maple syrup, vanilla extract and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees F for 15 to 30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day as the bread may crumble if it is sliced while still warm.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Breads

Bisquick on a Stick (heddiecalifornia)

Based on the old 49 ‘er goldminer sourdough method. Simple but effective, can be used with other flours, other additives (food) on hand.

Pour out a heaping handful of Bisquick in a mound on to a clean flat surface (like large flat rock or board) or into a bowl. Put a small ‘dent’ in the top. Pour about 1 tablespoon, more or less, of liquid (water, milk, beaten egg, juice, or any combination of the above) and knead into the Bisquick to make a thick paste about the consistency of bread or cookie dough.

Roll the dough into a fat pencil shape about 3 quarters to a full inch thick, about 8 or ten inches long. Wrap the dough in a spiral around the end of a stick that is about the same width as the dough roll was wide (thin stick, thin role, thick stick, thick role) so that it firmly on the end of the stick. Use food friendly sticks — Oleander can be fatally poisonous. Wire coat hangers, straightened out, aren’t thick enough unless you weave together some sort of dough support structure at the food end. You can wrap the food end in tin foil to produce a moister bread.

Hold the stick over an open fire (or barbeque, or woodburning stove, or fireplace or other heat source) and rotate it frequently so that all sides of the dough get cooked. Peel off the stick and eat!

You can use this with self rising flours or natural sourdough as well. You can add whatever you might have on hand to the dough — dried fruit, fresh fruit, a little jam or jelly, powdered milk, soy protein, bacon bits, grated rind of orange or lemon (using the juice as part of the fluid.) You can make it sweet (juice, sugar, cinnamon, fruit) or savory (herbs, bacon, salty flavors). My personal favorite is to mix half and half Bisquick with whole wheat flour, and use beer as the fluid. Roll the stick end spiral in seeds (the kind you find on hamburger buns — sesame or even caraway and some kosher salt) and “bake” over the coals. The beer will foam up a bit, mix it quickly and get it all over the fire before it loses its ability to puff up when you cook it, or it will be more like a cracker. Another good one is adding honey, dried blueberries, sour cream and grated lemon peel (with a little lemon juice) for more of a ‘breakfast bar’ type. Addition of sweets means you have to be careful of scorching and it will take longer to cook.

You can cook it around precooked sausage — if you cook it around a raw piece of meat the meat may not get well cooked and it will take a long time.

“Bisquick” Style Baking Mix 1 (Kathy in FL)

* 9 cups flour
* 1/4 cup sugar
* 2 1/3 cups powdered milk
* 1 tablespoon salt
* 1/3 cup baking powder
* 2 cups shortening

In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly. Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal. Place the mix in a covered glass or plastic container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month. To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife.

“Bisquick” Style Baking Mix 2 (Kathy in FL)

* 8 cups Flour
* 1 1/4 cup Nonfat Dry Milk
* 1/4 cup Baking Powder
* 1 tablespoon Salt
* 2 cups Shortening

Combine flour, milk, baking powder and salt. Cut in shortening. Store in tightly closed container in cool place. Use anywhere Bisquick or other biscuit baking mix is called for. This recipe for Homemade Bisquick Mix makes 11.25 cups

“Bisquick” Style Baking Mix 3 (Kathy in FL)

* 10 c Flour
* 1 1/2 tb Salt
* 3/8 c Baking powder
* 1/4 c Sugar
* 1 ts Cream of tartar
* 1 lb Crisco; (shortening)
* 1 1/4 c Powdered milk

Mix all together and there you have it

Blueberry Muffins (Irene)

* 2 cups Original Bisquick® mix
* 2/3 cup milk
* 1/3 cup sugar
* 2 tablespoons vegetable oil
* 1 egg
* 3/4 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 400º F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups. Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups. Bake 13 to 18 minutes or until golden brown.

Blueberry-Banana Bread (Irene)

* 2 cups Original Bisquick® mix
* 3/4 cup quick-cooking oats
* 2/3 cup sugar
* 1 cup mashed very ripe banana (2 medium)
* 1/4 cup milk
* 2 eggs
* 1 cup fresh or frozen (thawed and drained) blueberries

Heat oven to 350º F. Grease bottom of loaf pan, 9×5x3 inches. Stir Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Blueberry-Orange Muffins (Kathy in FL)

* 1 (16 oz.) pkg. blueberry muffin mix
* 2 egg whites (or use powdered egg whites)
* 1/2 c. orange juice (from bottle)
* orange marmalade

Stir muffin mix, egg whites, and orange juice and break up any lumps. Pour into muffin tins (with paper liners) about half full. Bake at 370 degrees for 18 to 20 minutes or until toothpick inserted in center comes out clean. Spoon orange marmalade over top of hot muffins.

Blueberry Sourdough Hotcakes (Kathy in FL)

* 2 cups sourdough starter
* 1 cup blueberries (or whatever fruit that you want, can even be rehydrated from dried fruit)
* 2 tablespoons granulated sugar
* 1 scant teaspoon baking soda

Dust blueberries with sugar. Let stand a few minutes. Fold gently into batter just before adding baking soda. Bake until berries are cooked through. Turn. Serve on hot plates.

Bread Baked on the Grill (Northstar)

* 1 cup water
* 4 cups flour
* 1/4 cup oil (I use canola)
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1 packet quick rise yeast
* 1 T frozen orange juice concentrate (adds flavor and softness, optional)

I made the dough in the breadmaker but one could do it by hand, kneading until pliable about 15–20 min and then placing in a warm spot to rise until double, about 30–40 min. I opened up two large cans (49 oz or 3lb, about the size of a large can of Dinty Moore Stew, I know you have one of those!) but left the top attached at one spot as a hinge. This turned out to be too much bread for two; they expanded out of the cans. Next time I’ll use 3. I oiled the inside of the cans lightly. Then I divided the dough into loaves and put it in the cans lengthwise (on their sides) and let it rise about a half hour.

Then I pushed the lids closed and put the cans (on their sides) on a slow grill. Because there was too much dough for the cans they took a long time to bake, about 45 min… with three cans they’d probably go 25 min. or so. They were wonderful! The bread came right out of the cans and was easily sliced. The crust was perfect, thin and crunchy. Make sure you rotate the cans once during baking for an even crust. This would be fantastic over a campfire.

BREAD MUFFINS (Kathy in FL)

* 2 cups bread crumbs (could also use the small textured bread crumbs that you buy at Thanksgiving for making “stuffing.” Pepperidge Farms makes one of the name brand varieties. Check in the area of the grocery store where you would find “stove top” stuffing or coatings.)
* 1/3 cup flour
* 1 tablespoon fat, melted
* 1–1/2 cups milk
* 1 egg (if not using fresh eggs, will require the use of both powdered whole eggs and powdered egg whites)
* 2 teaspoons baking powder
* 1/2 teaspoon salt

Cover crumbs with milk and soak 10 minutes. Beat smooth, add egg yolks, dry ingredients sifted together and fat. Fold in beaten whites of eggs. Bake in muffin tins in moderate oven for 15 minutes.

Bread Machine Crusty Homemade Bread Bowls (Kathy in FL)

* 1 cup water
* 2 3/4 cups bread flour
* 1 tablespoon sugar
* 1 teaspoon salt
* 1 1/2 teaspoons bread machine or quick active dry yeast
* 1 egg yolk
* 1 tablespoon water

Measure carefully, placing all ingredients except egg yolk and 1 tablespoon water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycle. Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Grease outsides of six 10-ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7-inch circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 to 20 minutes or until slightly puffy. Heat oven to 375°F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 to 22 minutes or until golden brown. Carefully lift bread bowls from custard cups—bread and cups will be hot. Cool bread bowls upright on wire rack.

BUCKBOARD BREAD (Kathy in FL) (from WaltonFeed)

* 4 cups flour
* 2 T. salt
* 2 1/4 tsp. baking powder
* 2 cups water

Preheat oven to 400 degrees F. Mix dry ingredients. Add wet ingredients. Press into baking pan. Bake 25 minutes at 400 degrees F.

Butter Rolls (Kathy in FL)

* 2 c. biscuit mix
* equivalent of 8 oz. carton of sour cream (fresh, powdered, or made from evaporated milk)
* equivalent of one stick of butter, melted

Combine all ingredients and mix well. Spoon into greased muffin tins and fill only half full. Bake at 400 degrees F for 12 to 14 minutes or until rolls are light brown.

Buttermilk Wheat Bread*

* 1 5/8 to 1 3/4 Cups Buttermilk (5/8 = ½ C. + 2 Tbs.)
* 2 Tbs. Oil
* 1/4 Cup Honey (Note: I find 1/4 cup of honey to be too much so I just put in 1/8 cup)
* 2 tsp. Salt
* 2 2/3 Cups Bread Flour
* 1 1/3 Cups Whole Wheat Flour
* 2 ½ tsp. Active Dry Yeast

1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select Medium Crust setting and press Start.
2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it’s straining to knead it, add more liquid 1 tablespoon at a time until dough forms a smooth, soft, pliable ball that is slightly tacky to the touch.
3. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Makes one large loaf. *from “More Bread Machine Magic” by Linda Rehberg and Lois Conway

CAMPFIRE BANNOCK (Kathy in FL)

* 4 cups flour
* 8 tsp. baking powder
* 1 tsp. salt
* 1 tsp. sugar
* about 3 cups cold water

Mix dry ingredients thoroughly and stir in enough water to make a thick batter that will pour out level. Mix rapidly with spoon until smooth. Pour into large greased frying pan and set on hot coals. Turn when bottom is brown. Cook until no dough sticks when a toothpick (or knife) is poked into the middle.

Casserole Bread (Kathy in FL)

* 1 cup milk (made from powdered or canned)
* 3 tablespoons granulated sugar
* 1 tablespoon salt
* 1 1/2 tablespoons shortening
* 1 cup warm water
* 2 packages yeast
* 4 1/2 cups all-purpose white flour

Scald the milk and stir in the sugar, salt and shortening. Cool the mixture to lukewarm. Pour the warm water into a large bowl and sprinkle with the yeast. Stir until the yeast is dissolved. Stir in the cooled milk mixture. Add the flour and stir until well blended, about 2 minutes. Cover and let the mixture rise in a warm place until more than doubled in bulk — about 40 minutes. Stir the batter down and beat for 30 seconds. Pour the batter into a greased 1 1/2-quart casserole. Bake at 375 degrees F for 50 to 60 minutes.

Cheese-Garlic Biscuits (Irene)

* 2 cups Original Bisquick® mix
* 2/3 cup milk
* 1/2 cup shredded Cheddar cheese (2 ounces)
* 2 tablespoons butter or margarine
* 1/8 teaspoon garlic powder

Heat oven to 450º F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Cheese-Garlic Biscuits (lighter recipe) (Irene)

* 2 cups Reduced Fat Bisquick® mix
* 2/3 cup fat-free (skim) milk
* 1/2 cup shredded reduced-fat Cheddar cheese (2 ounces)
* 1/2 teaspoon garlic powder
* Butter-flavored cooking spray, (if desired)

Heat oven to 450º F. Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.

Cheesy Herb Pinwheels (Kathy in FL)

* 3 cups Bisquick® mix (or other biscuit mix such as Jiffy brand)
* 1 teaspoon Italian seasoning
* 1/2 teaspoon garlic powder
* 2/3 cup water
* 2 tablespoons butter or margarine, melted
* 1/2 cup grated Parmesan cheese
* 1/2 cup shredded mozzarella cheese (or equivalent substitute)
* 1 cup pizza sauce (the stuff from the jar worked just fine)

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, Italian seasoning, garlic powder and water until dough forms. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 10 times. Roll dough into 18×10-inch rectange. Brush with melted butter. Sprinkle with cheeses. Tightly roll up dough; pinch edge to seal. Cut roll into eighteen 1-inch slices. Place on cookie sheet. Bake 11 to 13 minutes or until golden. Heat pizza sauce until hot. Dip pinwheels into sauce.

CHERRY NUT BREAD (Kathy in FL)

* 3 c. Bisquick
* 1/2 c. sugar
* 1/3 c. flour
* 1 tsp. cinnamon
* 1 egg
* 1 c. milk
* 1 c. candied cherries
* 3/4 c. nuts

Flour 2 bread pans or 6 small tins. Mix first 6 ingredients. Add cherries. Bake 35–45 minutes, oven 350 degrees. Cool before removing.

CHILI CHEESE BREAD (Kathy in FL)

* 2 pkgs. “JIFFY” Pizza Crust Mix
* 1 Tbsp. chili powder
* 1/2 cup warm tomato juice
* 1/2 cup warm water
* 2 cups finely shredded sharp cheddar cheese (or equivalent of your choice)

Preheat oven to 375°. Lightly grease a cookie sheet. Combine all ingredients together and let stand in bowl for approximately 10 minutes. Place on a lightly floured surface and knead three (3) times. Form a loaf and bake for 25 - 30 minutes, until golden brown. Yield: Approximately 12 Slices.

Chocolate Tortillas (Kathy in FL)

* 3 c. flour
* 1/2 t. bakin powder
* 1/2 t. salt
* 1/4 c. semi-sweet mini chocolate morsels
* 1/4 t. instant cocoa powder
* 1 t. cinnamon
* 1 T. vanilla
* 1 c. warm water
* 1/4 c. corn oil

Mix first six ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cups of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded. Lightly brown on a hot griddle until bubbly then turn once to brown the other side. Makes approximately one dozen 7– inch tortillas. Note: milk chocolate morsels can be substituted if desired. From “Tortilla Lovers Cookbook”.

Cinnamon-Raisin Biscuits (Kathy in FL)

* 2 cups Bisquick® mix
* 1/2 cup milk (fresh, powdered, or canned)
* 1/3 cup sugar
* 1/3 cup raisins
* 1 teaspoon ground cinnamon

Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Breads

Cinnamon Tortillas (Kathy in FL)

* 2 c. flour
* 1/2 t. baking powder
* 1/2 t. salt
* 2 t. cinnamon
* 1 t. nutmeg
* 4 T. sugar
* 2 T. vanilla
* 1/4 c. corn oil
* 1 c. warm water

Mix dry ingredients together in a bowl. Add vanilla and oil and blend. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Make into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit for 15 - 20 minutes. Roll each ball flat and then with a rolling pin to 7–inch diameter. Lightly brown on a hot griddle until bubbly. Turn once and brown the other side. Yields approx. 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Coconut Tortillas (Kathy in FL)

* 3 c. flour
* 1/2 t. baking powder
* 1/2 t. salt
* 1 c. shredded coconut
* 1/2 c. brown sugar
* 2 T. almond flavoring/extract
* 1/4 c. corn oil
* 1 c. warm water

Mix first five ingredients together in a bowl. Fold almond flavoring/extract and oil into dry mixture. Slowly add 1 cup of warm water and mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Form into balls about the size of a small-medium egg. Rub each ball with oil and cover with a towel. Let sit 15–20 minutes. Roll with a rolling pin until thin and well rounded (7–inch diameter). Lightly borwn on a hot griddle until bubbly then turn once to brown the other side. Makes approximately 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Corn Bread (Northstar)

* 1 1/4 c flour
* 3/4 c corn meal
* 1/3 c sugar
* 1 T baking Powder
* 1/4 c oil
* 1/4 scant c corn syrup
* 1/4 scant c applesauce
* 1 C milk

Stir just to combine, don’t overbeat. Pour into a greased, floured pan and bake at 375 for 25 min. until springy and golden on top and sides.

Corn Fritters (Kathy in FL)

* 1/2 cup flour
* 1/2 cup cornmeal
* 2 T sugar
* 1/4 tsp. salt
* 1 tsp. baking powder
* 1 small can cream style corn (8 1/2 oz.) or 1/2 cup water and 2 tsp. Just Whites

Combine in medium bowl. Fry in 3 T oil in skillet. Turn when brown. Good with baked beans.

Corn Light Bread (Kathy in FL)

* 1 t. baking soda
* 1 t. salt
* ¼ t. baking powder
* 2 c. cornmeal
* ½ c. sugar
* 4 T. shortening (or lard)
* 2 c. buttermilk
* ½ c. flour

Put sugar, salt, soda, and baking powder in a bowl and add buttermilk. Stir well. Then add cornmeal and flour alternately. Melt shortening (or lard) in a loaf pan and ad to mixture. Sprinkle a little cornmeal in loaf pan. Heat pan, and pour batter into the hot pan. Bake at 350 degrees F for 45 to 60 minutes.

Corn Sticks (Kathy in FL)

* 2 cups baking mix (like Bisquick or your own homemade version)
* 1 (8 oz.) can cream-style corn
* 2 T. minced onion
* melted butter

Combine biscuit mix, cream-style corn, and onions. Place dough on floured surface and cut into 3 x 1 inch strips. Roll in melted butter. Bake at 400 degrees F for 15 minutes.

Corn Tortillas (preppiechick)

* 2 cups masa harina (I can buy “bobs red mill” in my grocery, also trader joes & whole foods, & mexican section or grocer)
* 1 to 1 1/4 c water

Add just enough water to make a stiff dough. Best to use tortilla press. Basically, follow above directions - though no need to knead and rest. Courtesy:”mexican cooking class cookbook” 1984.

Cornmeal and Currant Muffin Mix (Kathy in FL)

* 1 1/2 cups yellow cornmeal
* 2 cups white flour
* 1/2 t. baking soda
* 1/4 t. salt
* 1/2 cup currants or other dried fruit (blueberries, cherries, or blackberries)
* 1/2 cup sugar

Thoroughly combine all & pour into clean paper bag or other food grade container. Attach a label with the following instructions: Preheat oven to 450 degrees F & spray a muffin tin with nonstick spray. Empty the mix into a large bowl & add 1/4 c canola oil & 2 c buttermilk (fresh or reconstituted powder), blending swiftly with wooden spoon. Pour batter into tins & bake for 20 minutes.

Corntack (Kathy in FL)

A modern-day cross between hardtack and cornbread, the following- thick crackers are actually pleasantly tasty served warm.

* 1 ¼ c. cornmeal
* 1 c. water (about)
* ½ tsp. Salt
* 2 tbsp. vegetable oil

Combine the above ingredients, using enough water to moisten. Bake in a greased 7x 11-inch pan at 375 degrees F. for around 15 minutes, or until the edges begin to brown.

Crusty Bread (Ange D)

Dump 1 quart very warm water in a large bowl. Add 2 t salt, 7 T sugar, 2/3 stick butter or 1/3 c olive oil. Stir in 5 cups whole wheat flour.

Add 3 packets of yeast or 7 t. yeast. Stir and stir.

Add 5 cups of bread flour. Stir and stir and stir.

Cover bowl. (this is a must) Let rise in a warm spot for 1 hour or until doubled. It will look ominous and puffy. If it smiles at you, throw it out. lol! Anyway, punch it down. Use a very large wooden spoon (or your hands) to divide dough between 3 large loaf pans. Smooth out the top of the dough. Sprinkle with rolled oats. (just dust it)

Let rise in your oven (covered with a barely damp towel) for about another hour. Bake at 350 until done. About 30–40 minutes.

If you really want to get creative. Add a bit more flour to your dough. Knead it in. Make round loaves. Let rise. Bake. When done, cut a hole in the top and scoop out center of bread. Fill with bean soup. (Your own personal bread bowl)

Date Biscuits (Kathy in FL)

* 1 c. chopped dates
* 2 c. biscuit mix (i.e., Jiffy brand, Bisquick, etc.)
* 1/2 c. grated cheese
* 3/4 c. milk (from canned or powder)

Combine dates, biscuit mix, and cheese. Add milk and stir well into a moderately soft dough. Drop by teaspoonfuls onto baking sheet. Bake in 400 degrees F oven for 12 to 15 minutes and serve hot. Note: These weren’t bad at all. The dates gave it a bit of sweet and the cheese kept it from being too rich. I tried it with Velvetta and it worked though I let them get a little more brown than I meant to, so watch them if you aren’t using a harder cheese. I like them also because they are a “drop” biscuit and do not require the rolling and cutting which saves time and mess.

Delta Biscuit Crown (Kathy in FL)

* 1/3 cup butter or margarine
* 1/2 - 1 teaspoon garlic salt or onion salt
* 2 cups Bisquick Baking Mix
* 2 teaspoon caraway seed
* 1/2 cup cold water

Heat oven to 450 degrees. Melt butter in oven in 6 cup ring mold; sprinkle with garlic salt. Stir remaining ingredients to a soft dough. Gently smooth dough into a ball on floured cloth covered board. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place biscuits with edges touching in mold. Bake about 10 minutes. Invert onto plate and serve warm. Makes 6 - 8 servings.

Diet Rite Bread (Kathy in FL)

* 1 package Yeast
* 3 cups Bread flour
* 1 1/4 cups Diet rite soda — or Club soda at room temperature

Place all ingredients into pan, select white bread, and push start. Yields: a 1–1/2 lb loaf.

DILL BREAD (Kathy in FL)

* 2 c. Bisquick baking mix
* 1 carton (8 oz.) sour cream (fresh or equivalent made from powder or from canned milk)
* 2 tbsp. instant minced onion
* 1 tbsp. dill weed

Heat oven to 400 degrees. Grease 9 inch pie plate or square 8×8×2 inches. Mix all ingredients until soft dough forms. Spread in plate. Sprinkle with snipped parsley if desired. Bake until wooden pick inserted in center comes out clean, about 20 minutes. Cool 10 minutes. Cut into wedges or squares. 8 or 9 servings.

Dilly Rice Muffins (Kathy in FL)

* 1 c flour
* 1 tb sugar
* 1 tb baking powder
* 1 egg (or your substitute of choice)
* 1/2 c lowfat milk (made from evap skim milk)
* 2 tb vegetable oil
* 1/4 c rice, cooked
* 2 tb minced dried onion or chives
* 2 t. parsley flakes, dried
* 2 t. dried dill

Combine the flour, sugar and baking powder in a bowl. Stir to mix. Beat the egg, milk and oil together. Add to the flour mixture along with the remaining ingredients. Mix just until the batter is blended. Spoon into oiled muffin tins or paper muffin cups. Fill about three-fourths full. Bake in a 400-degree oven for 12 to 15 minutes, or until brown. Makes 8

Dumplings (Irene)

* 2 cups Original Bisquick® mix
* 2/3 cup milk

Stir ingredients until soft dough forms. Drop by spoonfuls onto boiling stew; reduce heat. Cook uncovered 10 minutes. Cover and cook 10 minutes.

Easy Lefse (Kathy in FL)

Lefse (LEF-suh) is a traditional soft Norwegian flat potato bread that is rolled very thin and cooked quickly on a hot dry griddle…the Scandinavian equivalent of the Mexican tortilla. Mashed potato flakes are a convenient shortcut to this traditional recipe.

* 3 cups Mashed Potato Flakes
* 1 cup water
* 2 tablespoons margarine or butter
* 2 teaspoons salt
* 1 cup milk
* 3/4 to 1 cup All Purpose or Unbleached Flour

1. Heat electric lefse griddle or electric skillet to highest temperature setting. DO NOT GREASE GRIDDLE OR SKILLET. Measure potato flakes into large bowl. In small saucepan, heat water, margarine and salt to a rolling boil. Remove from heat; add milk. Add liquid all at once to potato flakes, stirring until all flakes are moistened. (Mixture will be crumbly.)
2. Lightly spoon flour into measuring cup; level off. Gradually add flour to potato mixture, working with hands until soft dough forms and is of rolling consistency. (Avoid adding too much flour.)
3. Shape dough into roll 10 inches long and about 2 inches in diameter. Cut roll into 1/2-inch slices. Cover with plastic wrap while rolling out each lefse.
4. On well-floured pastry cloth, roll out 1 slice of dough until paper thin. With lefse stick or long spatula, transfer to heated griddle. Bake about 1 minute or until brown spots appear on bottom surface. Turn; bake other side about 30 to 45 seconds. Place baked lefse between cloth towels to prevent it from drying out. #Repeat with remaining slices. Cool completely before storing in plastic bag.

To serve, spread with butter; sprinkle with sugar and cinnamon or brown sugar. Fold into quarters or roll up. Servings: 20 lefse

Eggnog Muffins (Kathy in FL)

* 4 cups flour
* 2 tbsp. baking powder
* 1 tsp. salt
* 1 1/3 cups sugar
* 2 eggs (I used powdered eggs, but you could use any kind of egg substitute if you don’t have fresh or powdered eggs)
* 2/3 cup canola oil
* 1 1/2 cup eggnog (see Eggless Eggnog in Drinks section)
* 1/2 cup rum (I substituted a little bit of rum extract instead of real rum, tasted just as good)
* 1 tsp. nutmeg

Sift together the dry ingredients. Stir in egg, oil, eggnog and rum. Fill muffin pans. Sprinkle tops with nutmeg. Bake 20 minutes at 350 degrees.

Elegant Oatmeal Bread

* 1 Cup Old-Fashioned Oatmeal Oats
* 1 3/8 to 1 1/2 Cups Water (Note: 3/8 = 1/4 cup + 2 Tbs.)
* 2 Tbs. Butter or Margarine
* 1/4 Cup Honey (Note: I use the entire amount of honey listed in this recipe)
* 2 tsp. Salt
* 3 Cups Bread Flour
* 2 ½ tsp. Active Dry Yeast

Ezekiel Bread I (Kathy in FL)

* 2 1/2 cups wheat berries
* 1 1/2 cups spelt flour
* 1/2 cup barley
* 1/2 cup millet
* 1/4 cup dry green lentils
* 2 tablespoons dry Great Northern beans
* 2 tablespoons dry kidney beans
* 2 tablespoons dried pinto beans
* 4 cups warm water (110 degrees F/45 degrees C)
* 1 cup honey
* 1/2 cup olive oil
* 2 (.25 ounce) packages active dry yeast
* 2 tablespoons salt

Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes. Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans. Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.

Ezekiel Bread II (Kathy in FL)

* 1 cup lentils
* 2 (.25 ounce) packages active dry yeast
* 5 cups warm water (110 degrees F/45 degrees C), divided
* 5 tablespoons olive oil
* 1 tablespoon salt
* 1 tablespoon honey
* 8 cups whole wheat flour
* 4 cups barley flour
* 2 cups soy flour
* 1/2 cup millet flour
* 1/4 cup rye flour

Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

Faux Sourdough Bread (Kathy in FL)

* 1 package Active Dry Yeast
* 2 1/2 cups Bread Flour
* 1 tablespoon Dark Molasses
* 1 cup Sour Cream
* 1 teaspoon Salt
* 1 teaspoon Lemon Juice
* 4 tablespoons Warm Water

All ingredients but the water should be at room temperature before starting. Add ingredients to the pan in the order recommended by your machine. Select “White Bread”. Press “Start”.

Fiesta Cheese Bread (Kathy in FL)

* 2 cups Bisquick
* 2/3 cup milk (fresh, canned or powdered)
* 3 or 4 tomatoes, diced (can substitute very well drained canned whole or diced tomatoes)
* 1 (4 ounce) can green chiles
* 1 cup sour cream (fresh, powdered, or made from canned milk)
* 3/4 cup mayonnaise
* 1 cup grated Cheddar cheese
* 1 onion, chopped
* Paprika, chili powder or crushed red pepper flakes (NOTE: paprika or chili powder will add color, crushed red pepper flakes will add extra heat!)

Mix Bisquick and milk to form a (very) soft dough. Press into a greased 7 x 11-inch pan (or a 9 x 13-inch pan for a thinner crust), pushing up edges slightly to form a rim. Brush with melted butter. Place tomatoes on crust; salt and pepper to taste. Sprinkle half the can of chiles over tomatoes. Combine sour cream, mayonnaise, cheese and onion. Spread over tomatoes and chiles. Sprinkle with other half of chiles and with your choice of paprika, chili powder, or crushed red pepper flakes. Bake at 425 degrees F for 25 to 30 minutes.

Flordia Hush Puppies (Kathy in FL)

* 1 cup Bisquick Baking Mix
* 1 cup cornmeal
* 1 teaspoon salt
* 1 egg (fresh or powdered)
* 3/4 cup milk (fresh, canned, or powdered)

Heat fat or oil, 1 inch deep, to 375 degrees in electric skillet. Mix all ingredients thoroughly. Drop batter by teaspoonfuls into hot fat. Fry in hot fat about 2 minutes on each side or until brown. Drain and serve immediately. Makes 15 to 20.

Flour Tortillas (preppiechick)

* 2 C. all purpose flour
* 1/2 tsp salt
* 1/4 c veg. shortening
* 1/2 c warm water

1. Mix flour and salt. Rub in shortening with fingers til it has a fine, even texture.Stir in water until dough forms.
2. Knead dough on floured surface until smooth and elastic, 2–3 min. Let rest, wrapped in plastic wrap, at room temp,30 min.
3. Knead a few times. divide into 8 pieces for 10 inch or 12 pieces for 8 inch.Roll each in a ball and cover with plastic to keep from drying out. Using rolling pin, or totilla pres, flatten out to size. Stack betwenn sheets of waxed paper.
4. Heat ungreased heavy griddle or skillet (my cast iron skillet is great!) over med high heat, until a sprinkle of water dances. cook 1 tortilla untill top is bubbly and bottom is flecked with brown, 20–30 sec. Flip, cook another 15–30 seconds, until speckled. Press with spatula, if puffing up.Put in foil til rest are done. Can keep in a warm (250 degrees F) oven up to 30 minutes, but best used immediately.

Fruit and Nut Quick Bread Recipe (Kathy in FL)

* 2 1/4 cup all-purpose flour
* 3/4 cup whole wheat flour
* 7/8 cup sugar
* 1/2 teaspoon salt
* 1/4 teaspoon baking soda
* 1 tablespoon baking powder
* 1 cup chopped or slivered nuts (see note)
* 1 cup dried fruit pieces (see note)
* 1 large egg (or equivalent of your choice)
* 1/3 cup cooking oil
* 2/3 cup milk (from canned or powdered)
* 1 cup water
* 1/2 to 1 teaspoon extract (see note)

Preheat the oven to 350 degrees. In a large bowl, mix the dry ingredients together (except for the fruit and nuts). Stir in the fruit and nut pieces. In a medium bowl, whisk the egg with a fork. Stir in the cooking oil, milk, water, and extract. Add the liquid mixture to the dry mixture. With a spatula, mix the two together until moistened. Do not over mix—over mixing will develop the gluten in the flour and make for a tougher bread. Scrape the batter into a well-greased 9-inch by 5-inch loaf pan. Spread the batter evenly in the pan. The loaf will tend to rise in the center so make sure that enough batter is pushed to the edges for a more uniform loaf. Bake for about an hour to an hour and ten minutes or until done. Test for doneness by inserting a toothpick into a crack in the center of the loaf. The toothpick will come out clean when done. Remove from the pan and cool on a wire rack. Quick breads are best if stored overnight in a cool place. The flavor of the fruit is developed and dispersed by storage and the bread tends to be moister. Note: you can vary this recipe by mixing and matching which kind of nuts and dried fruit and which flavor of extract that you use in each batch. (7/8 cup sugar is 3/4 cup plus two tablespoons. If you would prefer a sweeter loaf, use a full cup of sugar or substitute milk for the water.) The more sugar in the quick bread recipe, the browner the crust. If you substitute milk for the water, the lactose—which is a sugar—will cause a little more browning.

Fruit-Flavored Tortillas (Kathy in FL)

* 3 c. flour
* 1/2 t. baking powder
* 1/2 t. salt
* 1 t. cinnamon
* 3 T. sugar
* 2 T. vanilla
* 1/4 c. corn oil
* 1 1/2 c. berries, crushed or pureed
* 1/2 - 3/4 c. warm water

Mix dry ingredients together in a bowl and stir. Fold vanilla and oil into mixture. Add berries and blend. Slowly add 1/2 cup of warm water. Mix well. Dough should be smooth and pliable. If dough is too dry, add more water and knead dough. Make into balls about the size of a small-medium egg. Rub each ball with oil and cover with towel. Let sit 15–20 minutes. Roll out balls with a rolling pin until thin and round (7–8 inch diameter). Lightly brown on a hot griddle until bubbly. Turn once and brow other side. Remove from heat and keep warm. Makes about 1 dozen tortillas. From “Tortilla Lovers Cookbook”.

Suggested fruits include: blueberries, blackberries, cranberries, raspberries, etc. Also, try local wild edible berries. You can use canned berries but you will need to drain them first and watch the amount of warm water than you are adding.

Fry Bread (Kathy in FL)

* 2 cups flour
* 1/2 cup nonfat dry milk
* 1 tbs. baking powder
* 3/4 teaspoon salt
* 3/4 cup lukewarm water

Stir and knead dough on floured board - cover and let stand for 15 minutes. Cut up into 8 sections - flatten out to 2 inches thick. Melt crisco or comparable vegetable oil in a dutch oven so there is about 2 inches depth of oil. Then drop sections of dough into the hot oil to fry about 2 minutes or until done. It’s like cooking donut holes. Roll in cinnamon and sugar.

Grape Jam Bread (Kathy in FL)

* 2 cups prepared pancake flour
* 5 T. brown sugar
* 1/2 tsp. salt
* 1 cup Grape Jam
* 1/4 cup milk (from canned or powdered)
* 1/4 cup shortening, melted
* 1 egg, slightly beaten (or appropriate substitute)

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8×4 inches.

Green Chile Cornbread (Irene)

* 1 cup Original Bisquick® mix
* 1 cup cornmeal
* 2 tablespoons sugar, if desired
* 1/2 teaspoon salt
* 1 cup milk
* 1/4 cup vegetable oil
* 2 eggs
* 1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)
* 2/3 cup Green Giant® frozen whole kernel corn, thawed and drained
* 2 tablespoons Old El Paso® diced green chiles

Heat oven to 400° F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening. Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan. Bake 28 to 32 minutes or until light brown. Serve warm.

Grits and Cheese Biscuits (Kathy in FL)

* 1–1/2 cups all-purpose flour
* 1/2 cup Quick or Regular Grits, uncooked
* 4 teaspoons baking powder
* 1/4 teaspoon salt (optional)
* 1/2 cup margarine or butter
* 1 cup (4 oz.) shredded cheddar cheese (or equivalent of your choice)
* 1/2 cup milk (from canned or powder)

Heat oven to 425 degrees F. Combine dry ingredients; cut in margarine until mixture resembles course crumbs. Stir in cheese; add milk, mixing just until dry ingredients are moistened. Shape dough to form a ball; knead gently on lightly floured surface 3 to 4 times. Roll out dough to form 8-inch square. Cut dough into four 2-inch wide strips; cut each strip crosswise into 4 pieces. Place biscuits about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Yield: 16 BISCUITS

VARIATION: Add 1/3 cup finely chopped cooked ham and ¼ cup finely chopped onion while stirring in cheese. Proceed as recipe directs.

GUY BREAD (Thinking Like a Guy)

* 3 cups self-rising flour
* 1 beer

Mix together. Put in loaf pan. Bake at 350 F for 45 minutes. Note: You can add things to this bread (you know, cheese and stuff). Try chopped apples and cinnamon. I suppose you could use sparkling apple juice if you don’t drink beer.

Hardtack (Kathy in FL)

Use one part water to six parts flour. Mix and knead roll of dough flat and score into cracker shapes. Bake 20–25 minutes and cool off until completely dry before storing in canisters. The crackers should be hard as bricks and indestructibly unappetizing.

Heirloom Brown Bread Mix with Recipe (Kathy in FL)

Mix:

* 2 c whole wheat flour
* 1/2 c flour
* 2 ts baking soda
* 1 c chopped dates
* 1 ts salt
* 1 c raisins

Brown Bread:

* 1 pk mix
* 2 c buttermilk (fresh or reconstituted powder)
* 1/2 c molasses

Mix: Combine all ingredients until well blended. Store in an airtight container. Brown Bread: Preheat oven to 350 degrees F and grease loaf pan. Combine all ingredients, let stand 1/2 hour. Pour into loaf pan and bake 45–50 minutes.

Herbed Potato Bread (Kathy in FL)

[Its amazing the recipes I’m finding looking for specific named brands.]

* 1 1/4 cups water
* 2 tablespoons margarine or butter
* 2 tablespoons sugar
* 1 1/2 teaspoons salt
* 3 cups Pillsbury BEST® Bread Flour
* 1/2 cup Hungry Jack® Mashed Potato Flakes
* 2 tablespoons instant nonfat dry milk
* 1 teaspoon dried basil leaves
* 1 teaspoon dried dill weed
* 1/4 teaspoon garlic powder
* 1 1/2 teaspoons bread machine dry yeast or active dry yeast

1. Use bread machine that produces 1 1/2-lb. or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully. Follow manufacturer’s directions for placing ingredients in bread machine pan.
2. Select Basic/White cycle. Follow manufacturer’s directions for starting machine.

Serving size: 1 (12-slice) loaf. High Altitude: Decrease yeast by 1/4 to 1/2 teaspoon. Continue as directed above.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Breads

Herman Secret Starter (Kathy in FL) (from RecipeGoldMine)

* 1 envelope dry yeast
* 1/4 cup warm water
* 1 teaspoon granulated sugar
* 2 cups dairy buttermilk
* 2 cups flour
* 2 cups granulated sugar

Soften yeast in water with sugar. Stir once or twice. Let stand 5 minutes or until doubled in volume. (If it doesn’t double and bubble, the yeast is no good. Throw it out and start over with a fresh pack.) Beat remaining 3 ingredients together until smooth and beat in the bubbly yeast mixture at end of the 5 minutes. Pour into non-metallic 8-cup container with a loose fitting lid. Let stand in warm place 6 hours. As it bubbles up, stir it down (after the 2nd or 3rd hour - so don’t be impatient!) Then it’s ready to use. Say hello to Herman! Just remember to keep Herman out of drafts. Set him in a sunny spot-once in a while. He delights in this! He’ll bubble up with excitement if the sun’s shining on him a while!

Replacement Recipe

Every time you remove a cup of Herman, you must replace him at once with a simple mixture of:

* 1 cup water
* 1 cup flour
* 1 cup granulated sugar

Beat it smooth and stir it into the mixture from which you removed the cupful for baking purposes. The above 3-cup mixture makes 1 cup of starter-batter exactly, so if you remove TWO cups of the starter, double the replacement ingredients. Always leave at least one cup of the starter at all times with which to begin your next batch of Herman.

NOTES : The object of Herman - as a Good Samaritan Recipe - is to give a cup of the starter, along with the Replacement Recipe plus a cake to a friend. In turn they will keep the starter going and bake up something delightful to also share with another friend, along with a cup of the starter. When you give away a cup of Herman a note must accompany it reading: “This is Herman. Treat him with love and keep him warm and away from drafts. Within 3 days of receiving this portion of his secret cake starter, please add to him a smooth mixture of one cup each - water, flour and sugar. Let him stand in a non-metallic container with a loose-fitting lid for 6 hours before using a portion of him in the following recipe…..”

HERMAN BISCUITS AND RAISIN BREAD (Kathy in FL) (from RecipeGoldMine)

Biscuits

* 1 cup starter
* 3 tablespoons oil
* 1 cup flour
* 1/4 teaspoon baking soda
* 1/4 tsp salt

Combine the ingredients using a large serving-type spoon. When smooth, dip the spoon (just to coat) in flour and knead the dough in the bowl with the back of the spoon till it’s no longer sticky. Then flour your hands and make a patty of the dough and knead it between palms about 10 times. Break off 6 equal pieces and shape into patties 1-inch thick. Arrange in greased 1-quart baking dish. Bake at 425 degrees F for 18–20 minutes or till golden. Let cool in baking dish for 10 min. before serving. Makes 6 biscuits, double the recipe to make 1 dozen.

Raisin Bread - When you begin kneading the dough with the back of the spoon, add:

* 1/2 teaspoon cinnamon
* 1/2 cup raisins
* 3 tablespoons granulated sugar

Continue kneading Herman between your palms as directed above. Grease the 1-quart baking dish and break Herman up into 12 small balls. Dust each ball in a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Drop the balls into the prepared baking dish and bake at 425 degrees F about 20–23 minutes or till golden. As soon as it’s out of the oven, drizzle it with this:

Thin Vanilla Glaze

* 1/2 cup powdered sugar
* 1 tablespoon buttermilk
* 2 teaspoons melted butter
* Few drops vanilla extract
* Dash of salt

Homemade Wheat Bread Machine Mix (Kathy in FL)

* 1 bag (5 pounds) bread flour
* 1 bag (5 pounds) whole wheat flour
* 1 3/4 cups dry milk
* 1 1/4 cups sugar
* 4 1/2 tablespoons salt
* Butter or margarine, see loaf directions below
* Bread machine or quick active dry yeast, see loaf directions below

Mix all ingredients in extra-large bowl until well blended. Makes eight 2-pound loaves (16 slices each). Store tightly covered in bulk, or measure into quantities for 1 1/2- pound or 2-pound loaf recipes (below). Package in fancy jars or bags along with the bread recipe for gift giving.

To Make 1 1/2-Pound Loaf: Measure 1 cup plus 2 tablespoons water, 2 tablespoons butter or margarine, softened, 3 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/2 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

To Make 2-Pound Loaf: Measure 1 1/2 cups water, 3 tablespoons butter or margarine, softened, 4 1/2 cups Homemade Wheat Bread Machine Mix and 1 1/4 teaspoons bread machine or quick active dry yeast into bread machine pan in the order recommended by the manufacturer. Select Basic/White or Whole Wheat cycle and Medium or Light crust color. Remove baked bread from pan, and cool on wire rack.

Honey Kissed Lemon Scones (Kathy in FL)

* 3/4 cup (divided) honey
* 1 1/2 cups milk (fresh, canned, powdered)
* 2 eggs (fresh, powdered)
* 2 tablespoon lemon zest (fresh or dried)
* 3 tablespoon lemon juice divided (fresh or bottled)
* 7 cups Bisquick mix [approx 2 pounds]

Whisk together 1/2 cup honey, milk, eggs, lemon zest and 2 tbsp. lemon juice. Stir into biscuit mix until soft dough forms. If mixture is too dry, sprinkle with 1–2 tbsp. of additional milk. Gather dough into ball. Knead several times on flour-coated work surface until dough incorporates. Roll out dough into 1/2 inch thick rectangle, approximately 8 inch x 12 inch fold in quarters. Roll out again into 1/2 inch thick rectangle (8 “ x 12 inch ). Cut into 24–2 inch squares; arrange 1 inch apart on parchment-lined sheet pan. Bake at 450°F until tops are golden brown, about 8 minutes. Cool slightly. Warm remaining 1/4 cup honey; stir in remaining 1 tbsp. lemon juice. Brush tops of scones with mixture.

Honey-Oatmeal Bread (Kathy in FL)

* 6 to 6 ½ cups plain flour
* 2 ½ t. salt
* 2 pkg. dry yeast
* 2 ¼ c. scalded milk
* ¼ c. shortening
* 1/3 c. honey
* ½ c. warm water
* 2 c. dry oatmeal

Dissolve yeast in the water. Pour milk over honey, shortening and salt. Cool to lukewarm. Stir in 2 cups flour. Add yeast and oats; mix well. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface; knead 8 to 10 minutes or until smooth and elastic. Shape to form ball. Place in large greased bowl, turn once to grease surface. Cover and let rise in a warm place about 1 hour or until double in size. Punch dough down. Cover and let rest 10 minutes. Divide in half, roll out each half to form 15 x 9 inch rectangle. Roll up, press ends together to seal. Place in 2 creased 9 x 5 inch loaf pans. Brush with melted butter. Cover and let rise about 45 minutes or nearly double in size. Bake at 375 degrees about 45 minutes. Remove from pans and cool on rack.

Hudson Bay Bread (Kathy in FL)

* 16 T. (also known as 2 sticks) of butter or margarine (or the equivalent substitute of your choice)
* 1 1/2 c. sugar
* 6 c. rolled oats
* 2/3 c. honey
* 1/2 c. raisins (could also substitute craisins and/or dried cherries)
* 1/2 c. peanuts (or you can leave them out if there are allergies)

In a large pan, melt butter. Add sugar and stir. Add 3 cups of the oats and stir. Heat the honey until it becomes a runny liquid, then add it to the bowl along with the raisins, peanuts and the rest of the oats. Mix by hand. Place in an ungreased baking pan (roughly 15 inch x 10 inch x 1 inch). Bake at 350 degrees F until golden brown. This is about 25 minutes.

Important step: Allow to cool 10 minutes before cutting. After cutting, allow to cool another 10 minutes and then flip out of the pan. Let the bread cool completely before wrapping.

This is very filling and sticks with you a while. Can be used as a “bread” or as a “snack” depending on personal preference. Can also substitute as a breakfast meal. Note: Careful the amount you eat because it is all rolled oats and your digestive track might object if you aren’t used to a lot of grains.

Just three words about this recipe: OH. MY. GOD. This is SO good, but everything Kathy said about it is true, not easy on the digestive tract if you are not used to bulk grains, and not something I would want to dine exclusively on, but it was great with my morning coffee. VERY IMPORTANT: Remove from baking dish before it hardens. I got interested watching a movie and had to use a jackhammer to get the crusty parts around the edge of the pan out. (HillBilly Bill)

Tried this yummy recipe yesterday with a few minor changes and it fell apart on me. I felt horrible about using so much butter so I substituted 1/4 cup vegetable oil for 1/4 cup butter. And I didn’t mix glop with my hands but pressed it into the pan. I let the mixture cool 10 minutes twice, last time after cutting into squares. Ended up having to spoon into plastic wrap and squeeze mixture into ball and twist tight. Try recipe Kathy’s way first before modifying! (smitty)

Jiffy Rolls (Kathy in FL)

* 1 pkg. yeast
* 2 ½ c. biscuit mix

Dissolve yeast in ¾ c. warm water in bowl. Beat in biscuit mix. Knead 20 times on baking mix dusted surface. Shape into rolls. Place on lightly greased baking sheet. Let rise, covered with damp cloth, in warm place for 1 hour or until doubled in bulk. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Yields approximately 16 to 20 servings.

Lazy Onion Bread (Kathy in FL)

* 1 1/4 C Water Or Milk
* 2 Tbsp Sugar
* 2 Tsp Onion Soup Mix
* 3 C Bread Flour
* 1 Tbsp Dry Milk Powder — optional
* 1 1/2 Tsp Active Dry Yeast

CYCLE: white; timer SETTING: medium

NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup.

Logan Bread (Kathy in FL)

* 1 ½ c. water
* 1 ¾ c. sugar
* 2 c. applesauce
* ½ c. molasses
* 2/3 c. honey
* 2 c. margarine
* 8 c. whole wheat flour
* 2 2/3 c. white flour
* 2 t. baking soda
* 1 t. baking powder
* 1 t. ground cloves
* 1 t. ground nutmeg

Mix together in a saucepan water, sugar, applesauce, molasses, honey, and margarine and bring to a boil, stirring. In a large bowl, blend together whole wheat flour, white flour, baking soda, baking powder, cloves, nutmeg. Pour in the liquid mixture and stir well. Bake at 300 degrees F for 1 hour in three greased loaf pans. The bread will be considerably easier to slice if allowed to cool overnight.

Maple Nut Scones (Kathy in FL)

* 3 cups all purpose flour
* 1 teaspoon salt
* 1 tablespoon baking powder
* 1/2 teaspoon baking soda
* 1/4 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 6 tablespoons butter cut
* 1/2 cup walnuts
* 1/2 cup quick cooking oats
* 1/2 cup maple syrup
* 1/2 cup milk
* 1 teaspoon vanilla extract

For the Topping:

* 3 tablespoons butter, melted
* 1/4 cup maple syrup
* 1/4 cup packed brown sugar
* 1/4 cup quick cooking oats

Preheat the oven to 425 degrees F. Grease a large baking sheet or cover it with parchment paper. In a large bowl, stir together the flour, baking powder, brown sugar, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the walnuts and oats. Form a well in the dry ingredients and pour in the syrup, milk, and extract. Stir to combine then remove to a floured counter and knead until uniform. (Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.) Divide the dough into two pieces and press each into 3/4 inch thick circles. Cut each into six wedges and place them on the prepared baking sheet. Mix the 1/4 cup oats and the 1/4 cup brown sugar together. Melt the 3 tablespoons of butter and brush on the scone wedges. Drizzle maple syrup over the wedges and sprinkle on the oat and brown sugar mixture. Let bake for 15 to 18 minutes or until the tops are lightly browned. Remove to a rack to cool.

Maple Syrup Biscuits (Kathy in FL)

* 2 1/4 c. biscuit mix (brand like Jiffy or Bisquick)
* 2/3 c. milk (from canned or powdered)
* 1 1/2 c. maple syrup

Combine biscuit mix and milk. Stir just until moist. On floured surface, roll dough to 1/2 inch thickness. Cut into
2 inch diameter biscuits. Pour syrup into a 7 / 11 inch baking dish. Place biscuits on top of syrup. Bake at 425 degree F oven for 13 to 15 minutes or until biscuits are golden brown. Note: I know maple syrup is expensive down here in the south, but it may be cheaper up north. Heck, some of y’all probably can make your own. It worked with maple syrup. Wonder if it would also work with corn syrup or sorghum molasses.

Molasses Muffins (Kathy in FL)

* 2 c. sifted flour
* 3 t. baking powder
* 3 T. sugar
* ½ t. salt
* ½ t. ginger (or other spice)
* 2 T. shortening
* 1 egg
* ¼ c. dark molasses
* ¾ c. milk

Put flour, baking powder, sugar, salt, and ginger (or other spice) into bowl. Drop shortening onto flour at one side. Add egg, molasses, and milk. Cut shortening into small pieces (size of pea) with fork. Stir all contents until flour is moistened, ingredients just mixed. Batter will be lumpy. Fill muffin tines 2/3 full. Bake 15 to 20 minutes at 400 degrees Fahrenheit. [Another really old recipe.] [Note: 2 T. shortening added based on another post.]

Oatmeal Biscuits (Kathy in FL)

* 2 cups Original Bisquick® mix
* 2/3 cup milk
* 1/2 cup quick-cooking oats

Heat oven to 450ºF. Stir all ingredients until soft dough forms; beat vigorously 30 seconds. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat. Shape into ball; knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter dipped in Bisquick mix. Place on ungreased cookie sheet. Bake about 8 minutes or until golden brown.

Oatmeal Fritters (Kathy in FL)

* 1 c leftover cooked oatmeal
* 1 egg
* 2 tablespoons flour
* 2 tablespoons milk

Fry on hot skillet; spread with honey and eat. Note: multiply other ingredients by the number of cups of oatmeal if more than one cup.

Olive Oil Biscuits (Kathy in FL)

* 2 cups self-rising flour
* 3/4 cup milk
* 1/2 cup extra-virgin olive oil

Preheat oven to 400 F. In a medium bowl, combine flour and a pinch of salt. Make a well in the center and add milk and 7 tablespoons olive oil. Stir until blended. Do not overwork, or biscuits will be tough. On lightly floured surface, roll dough out to a 1/3-inch thickness. Cut into 11/2-inch rounds with a plain or fluted cookie cutter, and place on baking sheet. Bake for 10 minutes, until biscuits just begin to turn golden. Using a pastry brush, brush tops with remaining 1-tablespoon olive oil and sprinkle lightly with salt. Serving Size: Makes about 20 biscuits

Orange Bread (Kathy in FL)

* 2 c. whole wheat bread
* 1 ½ c. white flour (or soy flour)
* ¾ c. sugar
* 2 t. baking powder
* ½ t. salt
* ¾ c. orange juice (100% juice from a bottle)
* ½ c. milk (fresh, canned or powdered)
* ½ c. canola oil
* 1 egg (or equivalent of your choice)
* ½ c. chopped dry-roasted mixed nuts (optional if you have allergies)
* 1 c. chopped dried mixed fruit

Preheat oven to 350 degrees F. Combine in large bowl the whole wheat flour, white (or soy) flour, sugar, baking powder, and salt. Stir, then add orange juice, milk, oil, and egg. Mix until well blended, then add nuts and fruit. Pour into a greased loaf pan. Bake 65 minutes or until a table knife inserted in the center comes out clean. Yields: 1 loaf

Oreo Cookie Bread for the Bread Machine (Kathy in FL)

* 3/4 cup Milk (fresh or made from powder or can)
* 1 Egg (fresh, made up from dry, or other substitute of choice)
* 3 T. Sugar
* 3/4 t. Salt
* 2 cups Bread flour
* 1 1/2 t. Yeast
* 3/4 cup Oreo cookies — crushed

Bake according to manufacturer’s instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished. Yield one small 1-pound loaf.

Parmesan and Bacon Cornbread Recipe (Kathy in FL)

* 1/2 to 2/3 cups crisply-cooked bacon pieces (or use canned real bacon bits)
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 3 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1 tablespoon baking powder
* 1 teaspoon dry, crushed basil
* 4 tablespoons butter, melted (or equivalent in your substitute of choice)
* 2 large eggs (or equivalent in your substitute of choice)
* 1 1/4 cup milk (from powdered or canned)
* 2/3 cup grated parmesan cheese
* 1/2 cup diced onion (or equivalent in dried chopped onion)

Preheat the oven to 375 degrees. Prepare a nine-inch pan by greasing well. Mix the flour, cornmeal, sugar, salt, baking powder, and basil in a medium bowl. Mix the bacon pieces, melted butter, eggs, milk, cheese, and onion together in another bowl. Make a well in the dry ingredients and add the wet ingredients to the dry. Stir together until mixed. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted in the center of the bread comes out clean. If baked in a deeper pan or a light colored pan, it may take longer to bake. Cool on a wire rack for ten minutes and serve warm.

Peaches and Cream Bread (Kathy in FL)

* 1/4 cup heavy or whipping cream (or canned cream or the evaporated milk-based substitute for cream)
* 1 large egg (or equivalent)
* 1 1/2 tablespoons vegetable oil
* 3 tablespoons granulated sugar
* 1 1/2 cups peaches, peeled, pitted and chopped; fresh, frozen or canned, well-drained*
* 1 1/2 teaspoons salt
* 3 1/2 cups all-purpose flour
* 1/2 cup rolled oats
* 1/2 teaspoon nutmeg
* 1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough’s consistency with additional flour or water. Yield: one 7- to 8-inch loaf.

Peanut Butter Bread (Kathy in FL)

* 2 cups rye, barley or oat flour
* 1/2 cup peanut butter
* 4 teaspoons baking powder
* 4 cups sugar or corn syrup
* 1 teaspoon salt
* 1 cup milk

Sift flour, baking powder and salt into bowl; add peanut butter and sugar or syrup and mix. Add the milk and mix well. Bake in greased loaf pan in moderate oven 30 to 35 minutes. This is best when a day old. Cut into thin slices, it makes very good sandwiches.

Pepperoni Breadsticks (Kathy in FL)

* 2 cups Bisquick® mix (or Jiffy or homemade version)
* 1/2 cup cold water
* 1/2 cup chopped pepperoni (2 ounces) (note: Pepperoni doesn’t require refrigeration)
* 1/4 cup butter or margarine, melted
* 1 tablespoon grated Parmesan cheese
* 1 cup pizza sauce (homemade or canned)

Heat oven to 425ºF. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times. Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese. Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping.

Pepperoni Pizza Bread (Kathy in FL)

* 1 3/8 cups water
* 3 cups bread flour
* 2 tablespoons dry milk powder
* 2 tablespoons granulated sugar
* 1 1/2 teaspoons salt
* 2 tablespoons butter
* 1/2 cup pepperoni, chopped
* 1/3 cup shredded mozzarella cheese - assuming you still have it or try grated Velvetta cheese as an alternative
* 1 tablespoon grated Parmesan cheese
* 1/3 cup canned mushrooms
* 1/4 cup dried minced onion
* 3/4 teaspoon garlic powder
* 2 1/2 teaspoons active dry yeast

Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic bread setting. Start.

Plantation Corn Sticks (Kathy in FL)

* 2 eggs (fresh or powdered)
* 1 cup Bisquick Baking Mix
* 1 cup cornmeal
* 1 1/2 cup buttermilk (fresh, powdered, or made from canned milk)
* 2 tablespoons salad oil

Heat oven to 450 degrees. Heat 12 generously greased corn stick pans, medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with rotary beater until fluffy. Beat in remaining ingredients just until smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins 15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you like, with butter. Makes 12 servings.

Pony Express Trail Bread (Kathy in FL)

* 2 c. white flour
* 2 c. whole wheat flour
* 1/3 c. wheat germ
* 3 T. powdered milk
* ¾ c. packed brown sugar
* 1 ½ t. baking powder
* 1 ½ t. salt
* ¾ c. water
* ½ c. honey
* ½ c. molasses
* 1/3 c. vegetable oil

Mix dry ingredients. Add and blend the rest of the ingredients until the dough mix is moist. Pour into a greased square baking pan. Bake at 300 degrees F for 1 hour. The bread should pull away from the side of the pan when ready. Cut into squares while arm. Leave in pan to dry, uncovered, for 8 to 10 hours. Wrap individually in plastic wrap and store in ziploc bags. This bread keeps well and travels excellently.

Poppy Seed Biscuits (Kathy in FL)

* ¼ c. milk
* 2 T. honey
* ½ c. cottage cheese (fresh or made from evaporated milk)
* 2 ¼ c. biscuit mix
* 1 T. poppy seeds

In a blender, combine milk, honey and cottage cheese. Cover and process until smooth. In a bowl, combine biscuit mix and poppy seeds. Stir in cottage cheese mixture just until blended. Turn onto a floured surface; pat or knead to ½ inch thickness. Cut with a 2.5 inch biscuit cutter. Place on an ungreased baking sheet. Bake at 425 degrees F for 8 to 10 minutes or until golden brown. Yield: about 1 dozen.

Pot Likker Dumplings (Kathy in FL)

[OK, this came out of my grandmother’s recipe file and is a really, really old way of doing things.]

Make your basic dumpling dough … either kosher, potato, cornmeal, flour, bean, etc. Then you are going to cook the dumplings in the “likker” (pronounced liquor) of the big pot of whatever you have cooking on the stove top.

For example:

* greens
* beans
* stews
* soups

I’ve done this some while camping and just when I needed to “bulk up” a meal here at home. You can even do this with plain ol’ tomato soup. Just bring whatever liquid you are cooking to a good boil, then drop your dumplings in, leaving room for them to plump up. Continue cooking until the dumplings are cooked through. The dumplings absorb some of the flavor of what they are being cooked so you can get creative.

Potato Buttermilk Biscuits (Kathy in FL)

* 1 cup prepared Mashed Potatoes - 4 prepared servings
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1/4 cup butter or margarine, melted
* 3/4 cup buttermilk

Preheat oven to 350°F. Prepare potatoes as package directs for 4 servings. Set aside.

In a large bowl combine flour, baking powder, baking soda and salt. With pastry blender, or two knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in mashed potatoes and buttermilk until mixture comes together. Shape into a ball.

On lightly floured surface, knead dough 30 seconds. Pat dough into a 3/4-inch thick piece. With 2 1/2-inch round cookie cutter, cut out circles (including scraps) to make 12 rounds. Place on greased cookie sheet, about 1 inch apart. Bake for 10–12 minutes, until golden and puffed. Remove to wire racks to cool slightly. Serve warm. Makes 12 biscuits.

Praline Biscuits (Kathy in FL)

* 1/2 cup butter or margarine, melted
* 1/2 cup brown sugar, packed
* 24 - 36 pecan halves
* cinnamon
* 2 cups Bisquick Baking Mix
* 1/2 cup cold water

Heat oven to 425 degrees. Place 2 teaspoons butter, 2 teaspoons sugar and 2 or 3 pecan halves in each of 12 greased medium muffin cups. Sprinkle cinnamon in each cup. Stir baking mix and water to a soft dough. Drop dough by spoonfuls into each cup. Bake 15 minutes. Invert onto tray; let pan remain over biscuits a few minutes. Makes 1 dozen.

Pumpkin Maple Biscuits (Kathy in FL)

(another nice “no egg” type bread)

* 2 1/2 cups all-purpose baking mix
* 1/3 cup dry Instant Nonfat Dry Milk
* 1/4 cup packed brown sugar
* 1 1/4 teaspoons pumpkin pie spice
* 3/4 cup Pumpkin puree
* 1 tablespoon water
* 1 recipe pumpkin maple sauce, (recipe follows)

PREHEAT oven to 425° F. COMBINE baking mix, dry milk, sugar and pumpkin pie spice in medium bowl. Stir in pumpkin and water just until moistened. KNEAD dough 10 times on lightly floured surface. Roll dough to 1/2-inch thickness; cut into 12 biscuits. Place biscuits on ungreased baking sheet about 2 inches apart. BAKE for 8 to 10 minutes or until golden brown. Spoon sauce over warm biscuits.

FOR PUMPKIN MAPLE SAUCE, HEAT 1 cup maple syrup, 1 cup Pumpkin puree and 1/4 teaspoon ground cinnamon in small saucepan until warm.

Quick French Onion Biscuits (Irene)

* 2 cups Original Bisquick® mix
* 1/4 cup milk
* 1 container (8 ounces) French onion dip

Heat oven to 450º F. Stir all ingredients until soft dough forms. Drop dough into 6 mounds onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Serve warm.

Raisin Puffs (Kathy in FL)

* ¾ c. dark seedless raisins
* 2 c. biscuit mix (e.g., Bisquick or Jiffy are two brand names)
* 2/3 c. milk (from canned or powder)
* 2 T. shortening melted
* 3 T. packed brown sugar
* ½ t. cinnamon

Combine raisins and biscuit mix in bowl. Add milk and shortening, mixing well. Drop by tablespoonfuls into mixture of brown sugar and cinnamon to coat. Place on greased baking sheet. Bake at 400 degrees F for 15 minutes.

Red Pepper Spoon Bread (Kathy in FL)

* 1 1/2 cups chicken broth
* 1 1/2 cups milk (fresh, canned, or powdered)
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1 cup cornmeal
* 4 teaspoons butter (or equivalent substitute)
* 1/8 teaspoon cayenne pepper
* 1/8 teaspoon nutmeg
* 3/4 cup sweet red peppers, finely chopped (fresh or dried)
* 1/2 cup yellow onions, finely chopped (fresh or dried)
* 1 cup corn kernels (from canned)
* 2 large eggs, separated (fresh or powdered)
* 4 large egg whites (fresh or powdered)
* 2 teaspoons baking powder

Preheat oven to 350. Spray a 1 quart baking dish with cooking spray. In a medium size saucepan, stir together the broth, milk, sugar, salt and cornmeal, then bring to a boil over moderate heat. Add 2 tsp of the butter and cook the mixture over low heat, whisking occasionally, for 5 minutes. Transfer to a large bowl and stir in the cayenne pepper and nutmeg. In a nonstick skillet, cook the sweet red pepper and onion in the remaining 2 tsp of butter over moderate heat for 3 minutes or until softened, stirring occasionally; add the corn and cook the mixture, stirring, 1 minute more. Stir into the cornmeal mixture. In a small bowl, whisk the egg yolks with the baking powder, then stir them into the cornmeal mixture. Beat the egg whites until stiff but not dry. Stir 1/4 of the whites into cornmeal mixture, then gently fold in the rest. Pour the mixture into the prepared baking dish and bake for 40 minutes or until puffed, then broil 4 inch from the heat for 1 to 2 minutes or until golden brown. Serve at once directly from the dish.

Rolled Biscuits and Variations (Kathy in FL)

Heat oven to 450 degrees F. Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms; beat vigorously for 30 seconds. If dough is too sticky, gradually mix in enough baking mix (up to ¼ cup) to make dough easier to handle. Turn onto well-floured (with more baking mix) surface. Gently roll in baking mix to coat; shape into ball. Knead 10 times. Roll ½ inch thick. Cut with 2 inch cutter floured with baking mix. Bake on ungreased cookie sheet until golden brown, 8 to 10 minutes. Yield: 10 to 12 biscuits

Water Recipe: Mix 2 1/3 cups baking mix with 2/3 cups cold water until soft dough forms. Continue as directed above.

Drop Biscuits: After beating, drop by spoonfuls onto cookie sheet.

Biscuit Stir-ins: Prepare Rolled Biscuits as directed above except —

* Bacon Biscuits: Mix in 1/3 cup real bacon bits.
* Cheese Biscuits: Mix in ½ cup shredded cheese.
* Dill Biscuits: Mix in 1 ½ teaspoons dried dill weed.
* Herb Biscuits: Mix in 1 ¼ teaspoons caraway seed, ½ teaspoon dried sage leaves, and ½ teaspoon dry mustard
* Orange Biscuits: Substitute ½ cups orange juice for the 2/3 cup milk.

Sourdough Applesauce Walnut Bread (Kathy in FL) (from RecipeGoldMine)

* 1 1/4 cups all-purpose flour
* 1/2 cup light brown sugar, firmly packed
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon allspice
* 1 large egg
* 1/4 cup vegetable oil
* 1 cup applesauce
* 1 cup milk-based sourdough starter, at room temperature
* 1/2 cup coarsely chopped walnuts

Preheat the oven to 350 degrees F. Generously grease a 9 x 5-inch loaf pan. Sift the flour, sugar, baking powder, baking soda and salt into the bowl of an electric mixer. Add the cinnamon and allspice, and run the mixer briefly on low speed to blend the dry ingredients. In a separate bowl, whisk together the eggs and the vegetable oil. Stir in the applesauce. With the mixer set a low speed, gradually pour the egg mixture into the dry ingredients. Add the sourdough and beat until thoroughly moistened. Stir in the walnuts. Pour into the prepared pan and bake for 50 to 60 minutes, covering the loaf with foil during the last 10 minutes if necessary to prevent overbrowning. Loaf is done when a wooden pick inserted in the center comes out clean. Place pan on a cooling rack for 10 minutes, turn out and cool completely.

Sourdough Bread (Kathy in FL)

* 1 1/2 cups warm water
* 1 cup Sourdough Starter
* 4 cups unsifted all-purpose flour
* 3 teaspoons granulated sugar
* 1 1/2 teaspoons salt
* 2 to 2 1/2 more cups unsifted all-purpose flour
* 1/2 to 1 teaspoon baking soda

Combine water, starter, the 4 cups flour, sugar and salt in a crock or glass bowl. Mix well, cover lightly with a towel or cheesecloth folded into several thicknesses, and let stand at room temperature for approximately 18 to 24 hours or until the dough has doubled in size. Mix 1 cup of the remaining flour with 1/2 teaspoon of the baking soda and stir this into the risen dough until it is very stiff. Turn the dough out onto a floured board and knead approximately 1 more cup of flour and a little more baking soda into it. Knead it for 5 to 10 minutes or until the dough is smooth. Shape into 2 long loaves or 1 large round loaf, place on a lightly greased baking sheet, cover, and let stand in a warm place for 3 to 4 hours or until almost doubled in size. Preheat oven to 400 degrees F. Brush a little water on top of the loaves and make a few diagonal slits across the top with a sharp knife. For a crustier bread, place a shallow pan of water in the bottom of the oven. Bake for approximately 45 to 50 minutes or until the crust is a medium dark brown. Note: Great sourdough bread recipe that doesn’t use either milk or eggs, which could definitely come in handy in the event of shortages.

Sourdough Cornmeal Bread (Kathy in FL)

* 1 cup sourdough starter
* 1 package active dry yeast
* 2 1/2 cups water
* 2 teaspoons salt
* 2 tablespoons molasses
* 4 to 6 cups bread flour
* 2 cups cornmeal
* 1/2 teaspoon baking powder

Mix starter with 1 cup water and 1 cup flour. Let sit overnight to ferment and then return all but 1 cup starter to the bowl of starter in the refrigerator. With the reserved starter, mix in 1 1/2 cups warm water and the yeast. Add salt, molasses and 2 1/2 cups flour. Beat 3 to 4 minutes. Cover and let rise about 2 hours. Stir in baking powder, 2 cups cornmeal and 1/2 cup bread flour. Add flour if necessary to make a stiff dough. Turn onto a floured board and knead 5 minutes. Divide dough in half, cover and let rest 10 minutes. Shape into loaves and place into greased loaf pans. Let rise until double, about 1 1/2 hours. Bake at 400 degrees F for 40 minutes.

Sourdough English Muffins (Kathy in FL)

* 1 cup sourdough starter
* 3/4 cup buttermilk (you may have to make your own. See Substitutions.)
* 2 3/4 to 3 cups all-purpose flour
* 6 tablespoons yellow cornmeal
* 1 teaspoon baking soda

In large mixing bowl blend sourdough starter and butter- milk. Combine flour, 4 tablespoons of the cornmeal, the baking soda and 1/4 teaspoon salt; add to buttermilk mixture. Stir until well blended. Turn onto lightly floured pastry sheet. Knead until smooth, adding more flour, if necessary. With rolling pin roll dough to 3/8-inch thickness. Let rest a few minutes. Using 3-inch cutter, cut into muffins. Sprinkle a sheet of wax paper with 1 teaspoon cornmeal; place muffins atop and sprinkle with remaining cornmeal. Cover and let rise until very light, about 45 minutes. Bake on medium heat, lightly greased griddle about 30 minutes, turning often. Cool completely, then store in plastic bag or bowl. Makes 12 to 14 muffins.

Sourdough Gingerbread (Kathy in FL)

* 1/2 cup firmly packed brown sugar
* 1/2 cup shortening
* 1/2 cup molasses
* 1 large egg (or use powdered or other egg alternative)
* 1 1/2 cups unbleached flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground ginger
* 1 teaspoon cinnamon
* 1/2 cup hot water
* 1 cup active sourdough starter

Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Beat this mixture into creamed mixture. Add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done.

Sourdough Sopapillas (Kathy in FL)

* 1 cup sourdough starter
* 1 cup all-purpose flour
* 3/4 teaspoon salt
* 1 1/2 teaspoons baking powder
* 2 tablespoons shortening
* Cooking oil for frying

Measure starter into a large bowl. Mix dry ingredients together. Cut in shortening until mixture resembles cornmeal. Add starter mixture to dry ingredients. Stir quickly with a fork to moisten dry ingredients. Turn out onto lightly floured surface and knead until smooth, adding small amounts of flour as needed. Cover with clean cloth and let dough rest for 5 minutes. Roll dough out into a 12 x 15-inch rectangle about 1/8 to 1/4-inch thick. Cut into 3-inch squares or triangles.

Drop a few pieces at a time into deep, hot cooking oil at 400 degrees F (205 degrees C). Fry about 2 minutes on each side or until golden brown. Sopapillas will puff up like pillows. Drain on paper towels. Serve warm with honey and confectioners’ sugar or cinnamon and sugar.

Spicy Applesauce Bread (Kathy in FL)

* 1 c. applesauce
* 1 box yellow cake mix
* 1 (3 oz.) pkg vanilla instant pudding mix
* ½ t. each of cinnamon and nutmeg
* ½ c. raisins

Combine applesauce and remaining ingredients in mixing bowl. Beat at high speed for 4 minutes. Pour into 2 greased and floured loaf pans. Bake at 350 degrees F for 35 minutes. Cool for 15 minutes before removing from pan. Yields about 16 servings.

Spicy Corn Fritters (Kathy in FL)

* Vegetable oil
* 4 cups original Bisquick mix
* 1 cup cold water
* 2 eggs (fresh or powdered)
* 2 (15.25 ounce) cans whole kernel corn, drained
* 2 (4.5 ounce) cans chopped green chiles, well drained
* Salsa (any variety), if desired

Heat oil (2 to 3 inches) in deep fryer to 375 degrees F. Stir Bisquick, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chiles. Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

Sugar & Spice Bread (Kathy in FL)

* 1 cup water
* 1/4 cup (1/2 stick) butter, softened
* 1 teaspoon salt
* 3 cups bread flour
* 1/4 cup nonfat dry milk powder
* 1/4 cup packed light brown sugar
* 2 teaspoons ground cinnamon
* 1/4 to 1/2 teaspoon ground nutmeg
* 1/8 to 1/4 teaspoon ground cloves
* 2 teaspoons active dry yeast

Bread machine directions: Measuring carefully, place all ingredients in bread machine pan in order specified by owner’s manual. Program basic cycle and desired crust setting; press start. Remove baked bread from pan; cool on wire rack. Note: Doesn’t call for any eggs. Makes 1 (1–1/2-pound) loaf

Sunshine Muffins (Kathy in FL)

* 2 eggs (or substitute of your choice)
* ½ c. water
* 1/3 c. milk (fresh, canned, powdered)
* 2 T. vegetable oil
* 1 pkg (9 oz) yellow cake mix
* 1 pkg (8.5 oz.) corn bread/muffin mix

In a bowl, combine the eggs, water, milk and oil. Stir in mixes and mix well. Fill greased and floured muffin cups half full. Bake at 350 degrees F for 18 to 22 minutes or until a toothpick comes out clean. Cook for 5 minutes; remove from pans to wire racks. Yield: 14 muffins.

Survival Bread (Kathy in FL)

* 2 c oats
* 1/2 c powdered milk
* 1 c sugar
* 3 Tbs. honey
* 1 pkg. orange or lemon jell-o (3 oz)
* 3 Tbs. water

Combine oats, powdered milk and sugar. In a medium pan mix water, jell-o and honey. Bring to boil. Add dry ingredients. Mix well. (If the dough is too dry, add a small amount of water a teaspoon at a time) Shape dough into a loaf (About the size of a brick) Place on cookie sheet and bake at 350 degrees for 15–20 minutes. Cool. Wrap in aluminum foil to store. Each loaf is the daily nutrients for one adult.

Sweet Potato Pecan Bread (Kathy in FL)

* 2 1/4 teaspoons yeast
* 3 cups bread flour
* 4 tablespoons rolled oats
* 1/2 teaspoon cinnamon
* 2 pinches nutmeg
* 1 1/2 teaspoons salt
* 2 tablespoons dark brown sugar
* 3 tablespoons powdered milk
* 3 tablespoons butter or margarine (or your substitute of choice)
* 3/4 cup cooked and mashed sweet potatoes (use canned sweet potatoes that you¡¯ve mashed)
* 3/4 cup water
* 3 tablespoons dark raisins
* 1/3 cup chopped pecans

Place all ingredients in machine and push start. Use raisin bread cycle, adding fruit and nuts at beep.

TORTILLAS (NJ. Preppie)

* 2 c. flour
* 1 t. salt
* 1 t. baking powder
* 3 T shortening
* 1 1/2 c. hot water

Stir ingredients before adding water. Let dough cool down covered. Roll out pieces thinly, flouring as needed, for 8 in tortillas. Cook on a dry skillet. Variations: Use the Tortilla wraps for lunch variety. Make burritos with refried beans, Sloppy Joe beef, and rice. Make Quesidillas with canned chicken and Nacho Cheese (from a jar). Wrap fried falafel balls (from box mix) with Tahini sauce.

Traditional Jewish Unleavened Bread (Kathy in FL)

* 2 cups of flour
* 1 tea. salt
* 2 Tble of Crisco shortening or Smaltz can be used (that’s rendered chicken fat)

Add enough warm water to the flour mixture until it forms into a bread dough ball. Knead it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour. On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350 degree F oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it. One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers.

Vidalia Onion Dumplings (Kathy in FL)

* 2 c. Bisquick baking mix
* 2/3 c. Milk (fresh, canned, or powdered)
* 1 tsp. Sugar
* 1 Egg, beaten (fresh or powdered)
* 1/2 c. chopped Vidalia Onion

Mix dry ingredients well. Stir in egg and ad enough milk until soft dough forms. Drop by spoonfuls onto boiling stew or soup. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes. Makes 10 - 12.

Wheat Gluten (malachi)

* 8 cups wheat flour
* 2 cups water

Combine and mix into a ball. Knead for 10–15 min. Cover in cold water for 1 hour. Wash out starch by running under hot water till dough is firm. Continue to wash until bran (gritty feeling part) has been washed out. Drain for 30 min. Left is a lump of stuff that can be flavored with bullion, or other flavorings that can be fried in oil to eat like a patty of meat. I love this stuff. I like to add about a 1/2 cup of peanut butter, bake 10 min at 300 degrees F then transfer to the grill with bbq sauce. Obviously not for those with wheat allergies.

White Sandwich Bread in the Breadmaker (Hillbilly Bill)

* 1 1/2 teaspoons instant yeast
* 3 tablespoons granulated sugar
* 3 to 3 1/2 cups King Arthur Unbleached All-Purpose Flour
* 1/4 cup dry milk, non-fat powder
* 1 1/2 teaspoons salt
* 1 1/4 cups water
* 2–3 tablespoons vegetable oil

Place ingredients in the breadmaker in the order specified by your model.

Whole Wheat Tortillas (Kathy in FL)

* 1 t. salt
* 1 t. baking powder
* 2 c. whole wheat flour
* 2 T. vegetable oil
* 1 c. (approx.) warm water

In a medium size bowl, sift salt, baking powder and flour together. Add oil and mix well. Add water, a little at a time while working the mixture with your hands. Add only enough water to allow the dough to form a soft ball and no longer stick to the sides of the bowl. Knead the dough ball in the bowl or on a floured board. Divde dough to form separate balls the size of an egg. Using a flour board, roll out each ball with a rolling pin to the size of a salad or dinner plate. Cook on ungreased pancakde griddle or skillet, turning until tortilla is lightly browned on both sides. Makes about 8 to 10 tortillas. From “Tortilla Lovers Cookbook”.

http://www.newfluwiki2.com/diary/151/storage-food-recipes

Whole Wheat Irish Soda Bread
Picked this up in Ireland a while back. It’s simple enough that I usually don’t mess it up. The whole wheat makes it good for you and it also fills you up more than white bread. It’s simple peasant fare, but I love it. I haven’t tried it with “soured” powdered milk yet, but I’m sure it will work well enough that way. I also want to experiment with making this in a covered cast iron dish on my woodstove. Does anyone know, which would be better — regular cast iron or enameled cast iron like Le Creuset (or would that make a difference)?

Wholemeal Bread

1 c. whole wheat flour
1 c. all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 c. buttermilk (or prepared powdered milk “soured” with vinegar)

Mix dry ingredients, mix in buttermilk. Will be very sticky. Add all-purpose flour as needed until it’s manageable. Don’t overwork it. Shape it into a slightly flattened round and cut a cross in the top.

Bake at 375 degrees for 45 minutes to an hour until it sounds hollow when tapped on the bottom. I bake it on a pizza stone sprinkled with cornmeal, but a cookie sheet would work fine, probably oiled or whatever you normally do.
by: gardner @ Tue Nov 21, 2006 at 17:32:52 PM CST
by: you @ soon

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Dark Irish Soda Bread
This recipe is courtesy of Chef Jeff Rose, Colonial Rose Inn in Grand Detour, Illinois, and was posted on his web site. If you ever get the chance to go there, I highly recommend it.

Dark Irish Soda Bread

Ingredients
3 C flour, unbleached
2 C flour, whole wheat
2 TBS brown sugar, packed
2 tsp baking soda
1 TBS baking powder
2-1/4 C buttermilk

Preheat oven to 400. Add all of the dry ingredients in a large bowl and mix very well. Be careful to break up any lumps of brown sugar. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and kneed for a minute or so until everything comes together.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large ungreased baking sheet (use nonstick or parchment paper - not wax, if you’d like). Sprinkle some additional white flour on top of each loaf and, using a sharp paring knife, make the sign of the Cross in slashes on the top of each.

Allow loaves to rest 10 minutes and then bake on the middle rack of oven for 35-40 minutes (don’t overbrown), or until lightly browned and crunchy. Cool on racks.

* I prefer to bake on parchment paper.
* This bread is great served with honey butter or Irish butter.

Spanish Bean Soup ... that can be pressure canned
Well, since at some point the old forum may be closed permanently I thought I would make an attempt to continue with some of the recipe additions and discussions here at the new forum.

Still struggling with finding my way around, but here goes.

Over the US Thanksgiving holiday I had the opportunity to experiment with canning a soup that my family is particularly fond of. It is called Spanish Bean Soup but also may be known as Garbanzo Bean or Chickpea Soup.

Ingredients Needed for a VERY LARGE POT OF SOUP:

10 cans of chickpeas
2 large packages of diced ham (or equivalent)
5 pkgs. of chorizo
1 pkg of pepperoni (containing 100 slices)
4 to 6 medium onions (our family leans toward the 4 with the onions being yellow rather than white)
2 heaping tablespoons of minced garlic

First, you are going to saute your chopped onion and garlic in a bit of oil until they are transparent, but not browning. With a quantity this size, this may take a while.

While your onions and garlic are sauteing, slice your chorizo ... not as thin as pepperoni, but not too thick either. And, get your cans of chickpeas open.

After you have obtained transparency, you are going to add your chickpeas first. Dump a can of peas into the pot and then add an equal can of water. When you are done, you should have added 10 cans of chickpeas and 10 cans of water.

Next, add in your meat and bring to a boil. Turn down and simmer about an hour to an hour.

Directions from this point on diverge depending on whether you want to eat the soup right away or pressure can it.

To pressure can:

Add peeled and chopped potatoes to soup pot and allow to hit through. Then ladle into prepared, hot, sterile jars and can according to your pressure canner’s directions at the pressure appropriate to your elevation. 75 minutes for pints and 90 minutes for quarts. Careful not to overfill.

To eat fresh:

Allow soup to simmer for another hour then add peeled, chopped potatoes. Continue to simmer the soup until potatoes are tender ... length of time determined by size of potato pieces. Serve warm.

A couple of notes:

*Make sure that as you are ladling your soup ... whether it is into jars or into soup bowls ... that you mix up the pot as you go. The onions and garlic settle to the bottom of the pot, plus you want to try and get a good mix of chickpeas and potatoes as well as a bit of each kind of meat into each container.

*If you prefer a “soupier” soup, add more water and chickpeas and fewer potatoes. The starch from the potatoes can sometimes thicken the soup to the point it is almost like a stew, particularly if you cook them a little on the long side.

*From the amount of ingredients listed above I could have canned about 14 quarts of soup, but what I did was can 7 quarts and then we had the remainder of the soup fresh. No matter how you look at it, this recipe makes a lot of soup. However, you can halve the recipe or by keeping it proportional make as much or as little as you like.
by: Kathy in FL @ Tue Nov 28, 2006 at 10:32:08 AM CST
by: you @ soon

Dry Soup Mixes

Lipton Dry Onion Soup Mix

Version 1:

1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Combine all together. This makes the equivalent of 1 package soup mix. Serves 2.

Version 2:

3/4 cup minced onion
1/3 cup beef bouillon granules
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar

Combine all ingredients. Store in tight fitting container. About 5 Tbls. of mix are equal to one 1.25 oz pkg.

Dry Cream Soup Mix

2 cups powdered nonfat milk
3/4 cup cornstarch
4 packages chicken broth mix (granules)
2 tablespoons dried onion flakes
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon pepper

Combine and store in an airtight container. Use 1/3 cup of mix to 1 1/4 cup of water. For extra thickness, use only 1 cup of water.

This recipe serves/makes 3.5 cups.

Dry Casserole Soup Mix

2 cups dry milk powder
1 cup cornstarch
1/2 cup dry bouillon (your choice of flavors)
5 tablespoons dry onion flakes
1 tablespoon dry thyme
1 tablespoon dry basil
1 tablespoon pepper

In a large bowl, combine dry milk powder, cornstarch, and dry bouillon. Add onion flakes, thyme, basil, and black pepper. Mix well to combine. Store in a covered container. To use, combine 1/3 cup soup mix and 1 cup water. Stir well and use as you would cream soups. This recipe serves/makes 4 cups.

Beef Vegetable and Barley Soup Starter Mix

1/2 cup barley
1/2 teaspoon dried whole basil
1/2 cup dried split peas
1/4 teaspoon dried whole oregano
3 beef bouillon cubes — crushed
1 bay leaf
1/4 teaspoon ground black pepper

Combine the ingredients in a small bowl, and store in an airtight container. This recipe serves/makes 1.25 cups.
by: Irene @ Thu Nov 30, 2006 at 14:59:29 PM CST
by: you @ soon

Cranberry Apple Bread

Instead of fresh apple and cranberries in the following recipe, I plumped up dried apples and some craisins. Tasted just as good to me. What I liked was that this bread holds over really well and is a good lunch/brunch type item. All you need is some plastic wrap.

The bad part is that it takes one hour in a regular oven. Next time I want to give this a try in something similar to an outdoor oven.

Cranberry Apple Bread

2 cups peeled, chopped apples
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup fresh or frozen cranberries
1/2 cup chopped walnuts

Preheat oven to 350 degrees F. Grease 8 1/2-by-4 1/2-by-2-inch loaf pan. Combine apples, sugar and oil. Add egg, mixing well. Combine dry ingredients in a separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter in pan. Cook 60 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.

by: Kathy in FL @ Fri Dec 01, 2006 at 13:27:30 PM CST
by: you @ soon

Backpacker’s Thanksgiving Dinner

This would probably be similar to an MRE type recipe. Would certainly be a good change-up or holiday meal substitute if the times get particularly bad.

Backpacker’s Thanksgiving Dinner

1 bag of stuffing with seasoning
1 can of chicken (in water)
1 jar of gravy
1 box of powdered mashed potatoes
water to boil

Boil two pots of water, one for potatoes and one for stuffing. Follow the directions for the stuffing (Stove Top works well). Its usually just add water, stir, and let sit. At the same time, add the powdered potatoes to water.

Like the stuffing, its heat, stir, and sit. Strain the chicken, and then add the strained chicken to the stuffing. Mix the stuffing and chicken up. Serve the potatoes and stuffing/chicken together and douse both with thick gravy. Plenty of calories! Servings: 6 Preparation time: 25 minutes

by: Kathy in FL @ Fri Dec 01, 2006 at 13:31:53 PM CST
by: you @ soon

Potato Soup Mix

I really can’t believe I haven’t posted this already. It’s no t one of those “O I’ll eat it before I starve to death” things... people really love it! It is my most requested recipe, in fact I’m supposed to bring it to a Christmas party Friday!

*1 3/4 c instant potato flakes
*1 1/2 c milk powder
*2 tbs chicken bouillon granules
*2 tsp dried minced onion
*1 tsp dried parsley
*1/4 tsp white pepper
*1/4 tsp black pepper
*1/2 tsp dried thyme
*1 tsp (or to taste) seasoning salt

Just mix it! To use, mix 1 part mix to 2 parts hot water.

If you have whole potatoes around, cut up a few and boil them until tender, then throw into this soup. Yummy.
by: ripleyrules @ Tue Dec 05, 2006 at 16:05:10 PM CST

Veal-less Parmesan

This is so good, when I mix up a batch I keep a few in the freezer to fry up for lunch. They are yummy and really satisfying, and an appealing color because of the carrots. I use leftover carrots and potatoes; canned could be used just as well.

Veal-less Parmesan

1 can kidney beans
2 large potatoes, cooked (about 2 15 oz cans)
1 cup cooked carrots (or 1 15 oz can)
1/2 cup dry bread crumbs
1 tsp mixed Italian seasoning
S & P to taste

mozarella or Parmesan cheese for topping
Pasta and pasta sauce, prepared as directed

Drain canned items. Mash together first three very thoroughly, or use a hand blender. Add bread crumbs until you can shape a cohesive patty. (makes about 6) Fry patties in a little oil until crispy and golden on each side. Top with mozarella or parmesan cheese, serve atop a plate of cooked spagetti and top both with heated pasta sauce.

Hot version: Omit Italian seasoning and add 1/4 tsp cayenne pepper and 1/2 tsp chili seasoning to patties. Top with hot salsa over (preferably) spanish rice.
by: Northstar @ Mon Dec 11, 2006 at 14:50:52 PM CST

Oh so good veal-less patties

I just made another plateful of these goodies and had one for brunch with some spagetti sauce... these are _so_ good! I wanted to mention that they would also be a great way to use those dehydrated mashed potatoes that are in many people’s prep cupboards... just mash in the beans and carrots and pan fry.
by: Northstar @ Thu Dec 14, 2006 at 09:48:16 AM CST

Hash Browns Casserole

All these recipes, measuring, stirring saute’ing, I ain’t got all day. Now, this is a super-simple one that is good and satisfying:

1 box dehydrated hash browns (I use Meijer’s which includes onions, other brands also have peppers and seasonings which would probably be great.)
1 can mushroom soup
1 can mixed vegetables, drained
1 can milk (fresh, canned or reconstituted)
Canned meat of your choice: ham, beef, chicken; I’ve used summer sausage and it was terrific.

Crumbs for topping if desired.

In a casserole dish, cover the dehydrated hash browns with hot water and let rest for 15 minutes. Drain any excess water then.

Stir in can of mushroom soup and 1 can’s worth of milk. Drain and add can of mixed veggies. Add meat & stir in.

Top with crushed ritz crackers, bread crumbs or crushed potato chips if desired.

Heat through until bubbly and serve.

by: Northstar @ Thu Dec 14, 2006 at 09:43:33 AM CST

Boiling legumes in thermos

My first experiment with thermos cooking was a failure.. And I think I wanted to warn you about not testing it.. Using a thermos may save you a large amount of energy, even your electricity bill will gain from this (and its easier since you dont have to keep an eye on the oven during cooking.)

I first tried with butter beans (the large ones I thougt was the ones with saving potential. I soaked 24, and put on thermos with boiling water, not even after 3 day was the beans tender...

What was wrong? Well first mistake was that I used the unbreakable stainless steel thermos,, dont, They hardly insulate at all. Second, I did not boil the peas for some minutes. Three, maybe butterbeans and other realy large ones just dont work...

Today I tried again, with chickpeas, And it was a success :)

*******************************************

CHICKPEAS IN THERMOS
Soak 24 hours. ( 12 should probably work as well)
Change water, bring to boil for a minute.
Fill thermos with chickpeas and cover with the boiling water.
Do not add salt, it makes them harder.
Don’t use the steel thermos, the glass ones are better.
Keep in thermos for 3 hours.
Done.

Camping stoves have information on how long they use to bring a liter of water to boil. Some minutes of ful usage is very efficient and two gallons of kerosene or a 50 liter tank of propane will last for months and months.

*******************************************

URDARS CHICKPEA SOUP
Serves 2 persons
One box of chickpeas, or ready boiled dry ones.
One cube of bouillon
a dash of olive oil
2 spoon of basamico vineager (or other good vineager)
salt / pepper
1/4 onion
1 garlic boat
200g Spanish Chiriso sausage or pepperoni ( other salted meat is fine as well)
Some pickled chillies or cucumber

fry onion and garlic tender in oil.
add some water and the bouillon
bring to boil
add chickpeas
mash everything with a masher or a blender.
add diced sausages
heath
add some pickles or quick fried paprika..

serve with some sour-cream and fresh (dry) spices like thiamin, and oregano.

This soup is pure healthy energy, quick, easy and very tasty.
The salted meat together with the sour pickles or paprika is the perfect balanced taste to the creamed chickpeas.
Experiment with adding storable root vegetables, etc

total cocking time for soup and peas. 15 minutes. Soup only 5-10

************************************************

GetPandemicReady.org - non commerical website with practical ways for families to prepare.

http://www.fluwiki.info/pmwiki.php?n=Consequences.BeansAndRice

Beans

Add-ons for Beans (birdie74)

* For beans: I’ve purchased “pinto bean’ seasonings from Fiesta brand seasonings (www.fiestaseasonings.com) That stuff is awesome!! Really makes an excellent pot ‘o beans.
* Taco Seasoning packets: add to beans for flavor
* dried peppers, chili powder, salt pork and smoked ham hocks (Hillbilly Bill)
* We have a lot of canned tomatoes to cook with our beans and rice. And seasonings such as dried onion, garlic, oregano, chile powder, etc. And olive oil to add. And lots of masa to make tortillas to go with the beans. And some cornmeal for bean pies. (Mosaic)
* Some of my favorite seasonings for pulses (that’s what all those are) are: curry, fresh grated ginger, cumin, (not all together!) and onion, tomato, brown sugar, lemon (together.) (Northstar)
* package of enchilada seasoning mix or can of enchilada sauce, dried ground beef/or canned chicken—other seasonings per taste like extra garlic or onions, cheese (powdered or canned) (KimT)
* About flavoring rice, pastas, beans, etc. - at BJ’s and some restaurant supply stores you can get a product called “Soup Base”. It keeps without refrigeration and comes in many flavors. You can use it to make soups, chowders, gravies, and to season rice, beans and pasta. BJ’s has beef and chicken, while restaurant suppliers have bacon, pork, ham, olive, pepper, roasted vegetables, roasted garlic, lobster, fish and clam. It’s made from real ingredients which have been boiled down to make a paste and is the secret of your favorite restaurant’s chef :) And you can get versions that are low sodium. You only need a teaspoon of the base to flavor an entire dish, or make a quart of broth for noodles. They have Tones chicken and beef at Sam’s but, while it will do in a pinch, it’s drier and less flavorful than Minor’s (Major’s is also a good brand). The Minor’s site is at SoupBase.
* Onion soup mix (a teaspoon will do - don’t need the whole package) is good for seasoning dry rice and pastas, too.
* Another quick thing to do with all sorts of canned or dried beans is to stock up with different bottled salsa and add them to canned beans. I eat this all the time, hot and especially cold, very tasty! (seacoast)
* Spices…Look at Adobo seasoning. This link is to the Spice House, lots of spices and seasonings. http://tinyurl.com/hf7oq (Chesapeake)
* The various Indian spices/curries could be easily used to pep up those rice and beans dishes. (CAMike)
* Canned ham can be used to season beans as can bouillon. Good salt and pepper can as well. I know some folks that use peppers to season black eyed peas. If you have an Hispanic section in your grocery see if they carry ham bouillon … it works really well. Some beans are good to go just being cooked with onions, oil, and salt and pepper mixed with the cooking oil. (Kathy in FL)
* One great resource I’ve found on-line is www.penzeys.com I think — good cheap bulk spices; I got some taco seasoning and some Indian spice mixes — I *CAN* mix my own spices and often do, but if I am cooking beans, rice and maybe tortillas and roti (indian brad) from scratch I figure I’ll want to cut corners somewhere! And it adds a little easy variety to meals. (Pat in AZ)

Dried Beans and Peas Yield Values (Kathy in FL) (from Utah State Extension website)

When you start with: . . . You will get at least:

* 1 cup black beans . . . 2 cups cooked beans
* 1 cup blackeyed peas . . . 2 1/2 cups cooked beans
* 1 cup Great Northern beans . . . 2 1/2 cups cooked beans
* 1 cup kidney beans . . . 2 3/4 cups cooked beans
* 1 cup lentils . . . 2 1/2 cups cooked lentils
* 2 cup large lima beans. . . 2 1/2 cups cooked beans
* 1 cup small lima beans. . . 2 cups cooked beans
* 1 cup pea (or navy) beans. . . 2 1/2 cups cooked beans
* 1 cup split peas. . . 2 1/2 cups cooked peas
* 1 cup pinto beans . . . 2 1/2 cups cooked beans

COOKING BEANS (Kathy in FL)

Soaking and cooking beans before mixing with other recipe ingredients helps to get the right tenderness and can minimize final cooking time.

Overnight soaking: For each 1 pound beans, dissolve 2 tsp. salt in 6 cups of water. Wash beans, add to salted water, and soak overnight.

Quick soaking: For each 1 pound beans, bring 8 cups of water to boiling. Wash beans, add to boiling water, boil for 2 minutes. Remove from heat, cover and soak 1 hour.

To cook soaked beans: For each 1 pound dried beans, dissolve 2 tsp. salt in 6 cups hot water, bring to a boil. Add soaked beans, boil gently, uncovered, adding water if needed to keep beans covered, until tender. Yield 6 to 7 cups.

To cook old hard beans: Wash and sort to remove any discolored beans or foreign material. For each cup of dry beans, add 2 ½ cups of hot tap water and 2 tsp. of baking soda and soak overnight. Drain and rinse two times, then add water to cover and cook until tender and soft, about two hours, adding more water as needed.

Adding a tbsp. of oil will cut down on foam as beans cook. Stored beans should be rotated regularly. They continue to lose moisture and will not reconstitute satisfactorily if kept too long.

Remember that when a recipe calls for canned beans, you can substitute the equivalent in rehydrated and cooked dry beans. (Kathy in FL) A standard can of beans contains about 1.7 cups. (Mari)

Aztec Couscous Recipe (Kathy in FL)

* 1 cup couscous
* 1/2 teaspoon ground cumin
* 1 teaspoon salt or to taste
* 1 to 1–1/4 cups water
* 1 (15-ounce) can black beans
* 1 cup corn kernels
* 1/2 cup red onion, finely chopped
* 1/4 cup fresh cilantro, minced
* 1 jalapeno, minced
* 3 tablespoons roasted garlic olive oil
* 3 to 4 Tbsp lime juice

Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork. Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.

Basic Cooked Lentils (Pat in AZ from Joy of Cooking)

* 1 lb brown or green lentils (about 2.5 cups)
* 8 c water
* 1/2 small onion
* 1 clove garlic, peeled
* 1 bay leaf

Bring to boil, reduce heat, and simmer, uncovered, until lentils are tender, about 20 to 30 minutes. Drain and let cool, remove onion, garlic, and bay leaf. Season with salt and pepper. I didn’t have bay leaf so substituted chopped fresh oregano. Served it over brown rice.

Bean Ball Candy (Kathy in FL)

* 1/2 cup bean flour
* 1/2 cup water
* 1/4 cup sugar
* 1 teaspoon shortening (butter flavored)
* 3 tablespoons dry milk
* 1/8 teaspoon salt

Butter a small flat dish or saucer and set aside. Combine all dry ingredients in a saucepan. Stir in water. Cook on medium-low heat until very thick. Be sure to cook at least 5 minutes to get beans cooked. If they thicken too fast add more water and turn down heat. Stir with a pancake turner to keep bottom scraped. Remove from heat and beat in shortening with a whisk. When cooked, scrape out on saucer and let cool. Form into balls.

BEAN FLOUR (Kathy in FL)

1 cup dry beans = about 1–1/8 cups flour

Dry beans can be ground to a fine flour using a hand grinder and strong muscles for small quantities or electric mill for larger quantities. A small amount of bean flour added to baked goods increases vitamin and mineral content and contributes towards a complete protein. Bean flour is great to have on hand for making “instant” soups, sauces, dips, gravies, and sandwich fillings, and to add to almost everything you cook or bake. When added to boiling water, bean flours thicken in only 1 minute; cooked 3 minutes they are ready to eat (saves fuel too). This is the quickest way to cook dried beans.

Baby lima and small white beans have mildest taste. Other favorites are pinto, small red and garbanzo. Some varieties of beans require more liquid than others. You will have to experiment. Store flour on cool, dark shelf in an air-tight container. Best used within 3 months

Bean & Vegetable Burritos (Kathy in FL)

* 2 Tb Chili Powder
* 1–1/2 tsp Ground Cumin
* 2 tsp Oregano
* 2 cups cooked Pinto Beans
* 1 large Sweet Potato, peeled & diced
* 1 small Onion, halved & thinly sliced
* 1 small Green Bell Pepper, seeded and chopped
* 4 cloves Garlic, minced (or equivalent in dried, minced garlic)
* 1 small Jalapeno Pepper, chopped (canned variety is ok)
* 1 cup Corn kernels
* 1–2 Tb Fresh Cilantro, chopped (or equivalent in dried)
* 3 Tb Lime Juice
* 3/4 cup shredded Cheese or your choice (if you still have it, or you can use canned cheese or jars of salsa cheese)
* 6 (10 inch) Flour Tortillas

Combine chili powder, oregano and cumin in a small bowl, set aside. Layer sweet potato, beans, half of the chili powder herb mixture, garlic, onion, jalapeno pepper, bell pepper, then the remaining half of the chili powder mixture and corn in a 4 quart slow cooker. Cover and cook on low setting for 5 hours or until sweet potato is tender. Stir in lime juice and cilantro. Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick vegetable spray, set aside. Spoon 2 tablespoons cheese in center of each tortilla. Top with 3/4 cup burrito filling. Fold all 4 sides to enclose filling. Place burritos seam side down on prepared baking sheet. Cover with foil and bake 18–20 minutes or until heated through. Serve with nonfat sour cream if desired. Yield: 6 servings. Note: You may be able to substitute canned sweet potatoes in this recipe, just omit the long cook time in the slow cooker. The texture of the potatoes may be slightly different, but the taste should be similar as long as you make sure and heat the canned sweet potatoes with the other ingredients you would have put into the crockpot thoroughly together.

Bean Pot Medley (Kathy in FL)

* 1 can (15–1/2 ounces) black beans, rinsed and drained
* 1 can (15–1/2 ounces) red beans, rinsed and drained
* 1 can (15–1/2 ounces) Great Northern beans, rinsed and drained
* 1 can (15–1/2 ounces) black-eyed peas, rinsed and drained
* 1 can (8–1/2 ounces) baby lima beans, rinsed and drained
* 1–1/2 cups ketchup
* 1 cup chopped onion (I used dried chopped onion)
* 1 cup chopped red bell pepper (I used dehydrated version)
* 1 cup chopped green bell pepper (I used dehydrated version)
* 1/2 cup packed brown sugar
* 1/2 cup water
* 2 to 3 teaspoons cider vinegar
* 1 teaspoon dry mustard
* 2 bay leaves
* 1/8 teaspoon black pepper

Combine beans, ketchup, onion, bell peppers, brown sugar, water, vinegar, mustard, bay leaves and black pepper in 3–1/2-quart pot with lid; mix well. Cover; cook for 6 to 7 hours in your “hole in the ground” oven. Remove and discard bay leaves. Turned out really good and I served it with cornbread.

Beans Cooked in the Ground (Pioneer Recipe) (Kathy in FL)

Dig a hole about 18” square. Make a fire in the hole and let it burn down to hot coals. Place a pot of beans in the hole with plenty of water, in the pot, salt, pepper and 1 – 2 pieces of bacon or other seasoning. Cover tightly. Place coals and ashes around pot and cover with dirt. Cook 6 – 8 hours.

Beefy Tomato Base (DoubleD)

* 1/4 cup instant beef bouillon
* 1/4 cup tomato powder
* 6 cups water

Mix all ingredients together and use in soup recipes calling for a beefy tomato base. Makes 6 cups.

Black Bean Cakes (Kathy in FL)

Serve these crisp-crusted, savory cakes with salsa - or hamburger-style, on a bun with ketchup, pickles, and onions. Shape them into small cakes for an appetizer, or larger patties for a heartier portion.

* 1 (14-ounce) can black beans, drained
* 2/3 cup ORIGINAL MALT-O-MEAL® hot cereal, uncooked
* 1 large egg (or substitute of your choice)
* 2 tablespoons finely chopped onion (from dried chopped onion)
* 2 tablespoons chopped cilantro (or from dried)
* 1 jalapeño pepper, seeded and finely chopped (or from canned)
* 1 tablespoon lime juice (can be from a bottle)
* 1 clove garlic, minced (or from dried minced garlic)
* 1/2 teaspoon salt
* 1/5 teaspoon ground cumin
* 1/4 cup vegetable oil

1. In a large bowl, mash beans with a potato masher or fork until they are mostly smooth, with some chunks remaining.
2. Add cereal, egg, onion, cilantro, jalapeño, lime juice, garlic, salt, and cumin; blend well. Let stand 15 minutes to firm, then shape mixture into 6 (4-inch) patties, or 12 (2-inch) football-shaped cakes.
3. In a large nonstick or cast-iron skillet, heat oil over medium-high heat. Add patties or cakes and cook, turning once, until well browned, about 3 minutes per side.

Black Bean Pasta (Kathy in FL)

* 2 cups small shell pasta, uncooked
* 1 med onion, chopped (or equivalent in dried, chopped onion)
* 1 teas minced garlic (or 1/2 teas garlic powder)
* 1 tbsp cooking oil
* 1–15 oz can black beans, rinsed and drained
* 1–16 oz can diced tomatoes
* 1/2 cup picante sauce
* 1 teas chili powder
* 1 teas Italian seasoning (or 1 teas oregano)

Cook pasta according to package. Heat oil in a large skillet over medium heat. Cook onions until tender. Add garlic and cook 1 minute. Stir in remaining ingredients (except pasta). Heat through, reduce heat, cover and simmer 10–15 minutes. Serve over pasta. Garnish. Serves 4

CAJUN WHITE BEANS (Kathy in FL)

* 1 Pound White Beans
* 1 Pound Salt Meat, cut into pieces (may have to find a substitute for this)
* 1 Medium Onion, chopped
* 1/4 Cup Green Onion, chopped
* 3 Quarts Water
* 1/2 Cup Cooking Oil
* 2 Tablespoons Parsley, chopped
* 2 Cloves Garlic, minced

Wash and rinse beans twice. Place in 2 - 3 quarts of water in a covered pot and let soak for 30 minutes. Over medium heat, boil beans until the water turns yellow, about 20 minutes. Remove from heat and drain in a colander. Combine beans and fresh water (3 quarts) and salt meat and cook for about 30 minutes. Add cooking oil, onions, parsley, garlic and green onion and cover loosely. Cook for 1–1/2 hours or until beans are soft and sauce thickens. Servings: 6

Chili Pasta (Kathy in FL)

* 18 ounces medium shells, elbow macaroni or other medium pasta shape, uncooked
* 1 small onion, peeled and finely diced (or equivalent in chopped dried onion)
* 1 (12 ounce) can corn, drained
* 1 jalapeño pepper, cored and thinly sliced (or from canned chilies or use a few red pepper flakes to make your heat)
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 2 cloves garlic, finely chopped (or equivalent in dried minced garlic)
* 1 (16 ounce) can red kidney beans, rinsed and drained
* 1 (12 ounce) jar salsa
* 1/2 cup shredded low-sodium Cheddar cheese (substitute canned cheese or leave out)

Prepare pasta according to package directions. While pasta is cooking, combine remaining ingredients in large pot and heat until onion is cooked. When pasta is done, drain well. Transfer to a serving bowl. Add contents of pot and toss gently until well combined. Sprinkle Cheddar cheese on top and serve immediately. Yields 4 to 6 servings.

Cornbread Chili Stacks (Kathy in FL)

* 3/4 cup yellow cornmeal
* 2/3 cup Bisquick® mix
* 3/4 cup buttermilk
* 2 tablespoons butter or margarine, melted
* 1/2 teaspoon chili powder
* 1 egg
* 1 can (15 oz) spicy chili
* 1 can (14.5 oz) diced tomatoes with mild green chilies, undrained
* 4 slices (3/4 oz each) process American cheese, cut diagonally in half, if desired

Heat oven to 450°F. Spray 8-inch square pan with cooking spray. In medium bowl, stir cornmeal, Bisquick mix, buttermilk, butter, chili powder and egg until mixed. Pour into pan. Bake uncovered 18 to 20 minutes or until toothpick inserted in center comes out clean. Meanwhile, in 2-quart saucepan, heat chili and tomatoes over medium heat, stirring occasionally, until bubbly. Cut corn bread into 4 squares; cut each square diagonally into 2 triangles. Split each corn bread triangle horizontally. Fill triangles with 1/4 cup chili mixture and cheese piece. Spoon about 1/4 cup chili mixture on top.

Cream of Bean Soup (Kathy in FL)

* 1/2 cup bean flour
* 1–2 teaspoons salt or bouillon
* 3 cups boiling water

In a saucepan whisk bean flour into boiling water and seasoning. Stir and cook 3 minutes. Puree in blender for a “souper” creamy texture. Serve over pasta or stir in cooked wheat or beans. Use as a gravy over cooked rice. Soup thickens as it cools, and can be refrigerated for up to one week. Use it in place of canned soup. Cream Sauce: Use reconstituted dry milk for part of water and add a little oil or non-dairy creamer.

CREOLE CHICK PEAS WITH PASTA (Kathy in FL)

* 12 ounces corkscrews or wagon wheels
* 1/4 cup olive oil
* 1/4 cup each chopped onion
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped scallion
* 1 tablespoon minced fresh garlic
* 1 (28-ounce) can plum tomatoes, chopped, juices reserved
* 1 to 2 cups chicken broth
* 1 (10-ounce) package frozen corn, thawed
* 16 ounce can of chick peas, drained, rinsed
* 1/2 teaspoon thyme
* 1 whole bay leaf
* 1/8 to 1/4 teaspoon cayenne pepper
* 2 tablespoons parsley for garnish
* Salt and pepper

Bring some salted water to a boil, add the pasta and cook until done, about 10 minutes or according to package directions. In a large saucepan heat the olive oil. Add the onion, bell pepper and scallion and sauté for 3 to 4 minutes or until tender. Stir in the garlic and sauté a few seconds, then stir in the tomatoes, broth and corn and simmer 5 minutes. Transfer two portions to another saucepan for the children and keep it warm until ready to serve the pasta. To the other portion, add chick peas, thyme, bay leaf and cayenne pepper and simmer until pasta is done. Boil down to thicken sauce or, conversely add more broth if you want it loose. Remove bay leaf before serving. When pasta is done transfer half to a warm bowl and top with corn and tomato sauce; transfer other half to another bowl and top with spicy chick pea mix and minced parsley.

DR. PEPPER BEANS (Kathy in FL)

* 2 28 oz cans pork and beans
* 2 bell peppers, cleaned and chopped
* 2 small onion, chopped
* 2 tomatoes, chopped
* 1 cup brown sugar
* 1 tsp cloves
* 1 16 oz. can crushed pineapple
* 1 lb summer sausage sliced
* 1 can Dr. Pepper

Combine beans, onions, tomatoes, sausage, pineapple and peppers in a 12 inch Dutch oven. In a bowl, combine remaining ingredients. Stir until sugar dissolves. Pour over the beans. Cover and cook 30 to 45 minutes.

Falafel Burgers (Kathy in FL)

* 4 oz. dried falafel (I found a box of this at Walmart in the International food aisle)
* 1/2 oz. dried chopped onion
* 1/2 oz. Parmesan cheese
* 1 T. oil
* about 1/2 cup of water
* bread or buns (optional)

Heat oil in a frying pan. Mix first three ingredients together with the water. Form into two burgers and flatten out in the pan. Cook over medium heat until browned on each side. Serve as you would hamburgers.

Hard Tack (TT in Ada OK)

REALLY hard times: Mash leftover cooked beans or crowder peas with breadcrumbs. Use an ice cream scoop to put on cookie sheets, then press flat to about 1/4 to 3/8 inch thick. Bake slowly or dry even more slowly. You have just made hard tack. Dunk in any hot drink to soften and you have your protein for the moment. I recommend lots of seasoning with this, because, while it is convenient and nutritious, it tends to be extremely bland.

Impossible Green Bean Pie (Kathy in FL)

* 8 ounces green beans, cooked and drained (from canned or reconstituted)
* 1 (4 ounce) can mushrooms, drained
* 1/2 cup chopped onion (fresh or dried)
* 2 cloves garlic, crushed
* 1 cup shredded Cheddar cheese
* 1 1/2 cups milk (fresh, canned, or powdered)
* 3/4 cup Bisquick
* 3 eggs (fresh or powdered)
* 1 teaspoon salt
* 1/4 teaspoon pepper

Preheat oven to 400 degrees F. Grease a 10-inch pie plate. Mix beans, mushrooms, onions, garlic and cheese in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into pie plate. Bake until knife inserted in center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes. Serves 6 to 8.

Instant Bean Soup/Gravy (Kathy in FL)

Use 2 T. white bean flour per cup of liquid for thin soups, 3 T. for medium-thick and 4–5 T. for thick soups, stews or gravies. Whisk into soup stock or boiling water with 1 t. bouillon or soup base per cup. Cook 3–5 minutes.

Lentils with Bacon or Ham (delphina)

Soak the dried lentils, then cook until soft. Add a bay leaf, salt and pepper, and a bouillon cube while the lentils simmer. Then add chunks of uncooked bacon or ham (or Spam?), and cook a while longer. Serve with Knödel (dumplings made from stale bread) if you have them. And drink a beer, of course!

Meatless Chili Soup (DoubleD)

* 1 recipe of beefy tomato base (see above)
* 1 cup precooked dried beans (navy, black, pinto, or kidney)
* 1/2 cup pasta (elbow macaroni or “whatever”)
* 1/8 cup chili powder
* 1 tablespoon dried onion powder
* 1 tablespoon barley (flaked or pearl)
* 1 tablespoon dried green or red bell pepper dices
* 1 teaspoon sugar
* pinch of garlic powder
* large pinch of baking soda
* salt and pepper to taste.

Mix all ingredients together in a saucepan and bring to a boil. Turn down heat and simmer for 25 minutes. Makes 6 cups.

Mexican Corn Cakes (Cooking for 2) (Kathy in FL)

* 3/4 cup Bisquick
* 1/4 cup cornmeal
* 1/2 cup milk
* 2 egg whites
* 1 cup Thick ‘n Chunky salsa
* 1/4 cup corn (from canned)
* 1 tablespoon chopped ripe olives
* 1/2 cup refried beans
* 1/4 cup shredded reduced-fat Cheddar cheese (1 oz)
* sour cream, if desired

Heat nonstick griddle to 375°F or heat skillet over medium heat; grease with shortening if necessary. In small bowl, stir Bisquick® mix, cornmeal, milk and egg whites until blended. Pour batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. In another small bowl, mix salsa, corn and olives. Place 1 corn cake on each of 3 microwavable serving plates; spread each cake with generous 2 tablespoons beans. Top each with additional corn cake. Spread 1/3 cup salsa mixture over top of each cake stack. Sprinkle each serving with generous 1 tablespoon cheese. Microwave each serving uncovered on High about 1 minute or until heated through and cheese is melted. Serve with additional salsa and sour cream if desired.

MOCK HAMBURGER (Kathy in FL)

* 1 c wheat
* 1 can red kidney beans (or cooked beans)
* 1 egg
* salt and pepper to taste

Cook wheat 1 hour. Blend wheat in blender then add beans and continue to blend. Add egg and salt and pepper. This can be molded into patties and fried or used in any recipe calling for hamburger.

Navy Beans with Sausage (Mari)

* 1/2 of a small package of navy beans
* 1 onion, chopped
* 2 garlic cloves, minced
* 3 slices of summer sausage cut into small chunks
* black pepper to taste
* 1 T molasses

Soak beans over night. Saute onion, garlic, and summer sausage. Drain beans, and add remainder of ingredients. Follow directions on bean package for water and simmer time.

No-fresh-ingredients Hummus (Aragon)

Cook dried garbanzo beans (chickpeas), add smashed clove garlic or powder, salt, bottled lemon juice, and olive oil (your cheapo substitute for tahini). Mash well and spread on scratch-made tortillas.

http://www.fluwiki.info/pmwiki.php?n=Consequences.BeansAndRice

PINEAPPLE PEPPER BEANS (Kathy in FL)

* 28 oz. can Pork & Beans
* 1 bell pepper, chopped
* 1 small onion, chopped
* 1 tomato, chopped
* 1/2 cup brown sugar
* 8 oz. can of pineapple pieces
* 4–8 oz. summer sausage
* garlic powder

Preheat Dutch oven and lid over fire. Chop pepper, onion and tomato. Cut sausage lengthwise, then slice into thin pieces. Pour beans in Dutch oven, add tomatoes, onion, peppers, sausage, pineapple and brown sugar. Stir well to dissolve sugar. Sprinkle on a bit of garlic powder and stir. Place over medium heat and add coals to top. Bring beans to gentle bubble and let cook 45 minutes to an hour, stirring occasionally to avoid sticking. If heat on bottom is too hot, sticking will be a problem. Option: Stir in a can of Dr. Pepper for an interesting taste. Option: Serve with a sprinkle of grated cheese and tortilla chips.

Pinto Bean Turnovers (Kathy in FL)

* 3/4 cup pinto bean dip
* 1/3 cup chopped onion (or equivalent in dried chopped onion)
* double crust pastry recipe (from a box)
* 1/2 c shredded or canned cheese
* 1/2 t. chili powder

In a bowl, combine bean dip and onion; sett aside. Prepare the crusts following the directions on the box. Cut into 3 inch circles. Spread a little of the cheese on each circle of pastry. Place about 2 t. of bean mixture in the center of each circle. Fold over; press edges with a fork to seal. Sprinkle with chili powder. Place on lightly greased baking sheet(s). Bake at 350 degree F oven for 15 to 18 minutes or until golden brown. Serve with salsa if you like.

Red Lentil Lasagna (Kathy in FL)

* 1 large Onion, sliced finely
* 3 cloves Garlic, minced
* 1 Red chile, deseeded
* 2 stalks Celery, chopped *very* finely
* 1/2 cup water
* 1 lb Broccoli
* 1 small Zucchini
* 1/2 lb Mushroom
* 1 pint Vegetable Stock
* 1 cup Red lentils
* 1 can Tomatoes
* 2 tsps Oregano
* 2 tsps Basil
* 1/2 tsp Salt
* 1/2 tsp Pepper
* 1/2 cup Corn
* 2 tbsp Tomato Puree/Paste
* 12 sheets Spinach lasagna
* 1/4 cup water
* 2 tbsp Flour
* 1/2 cup Soya milk
* 1 clove Garlic
* 1/4 tsp Salt
* 1/4 tsp Pepper
* 3 tbsp Yeast flakes
* 1/4 tsp Turmeric

Steam onions, garlic, chili and celery in the half cup of water. Add stalks of the broccoli and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli florets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheese sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheese sauce and stick in the oven at about 350 deg. F for 20 minutes.

Santa Fe Pizza (Kathy in FL)

* 2 cups Original Bisquick® mix
* 1/4 cup mild salsa-flavor or jalapeño-flavor process cheese sauce
* 1/4 cup hot water
* 1 can (16 oz) refried beans
* 1/2 cup Chunky salsa
* 4 medium green onions, sliced (1/4 cup)
* 1 cup shredded Colby-Monterey Jack cheese (4 oz)
* 1 cup shredded lettuce (optional)
* 1 medium tomato, chopped (3/4 cup) (or use very well drained canned tomato pieces)

Heat oven to 375°F. Grease large cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cheese sauce and hot water until soft dough forms; beat vigorously 20 strokes. On surface dusted with Bisquick mix, gently roll dough in Bisquick mix to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 14-inch round; place on cookie sheet. In medium bowl, mix beans and salsa; spread over crust to within 2 inches of edge. Sprinkle with onions. Fold edge over bean mixture. Sprinkle with cheese. Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Garnish with lettuce and tomato.

Simple Stovetop Baked Beans (RipleyRules)

* 2 c dried beans, soaked overnight
* 2 onions, chopped (you can try dehydrated, or experiment with powder or dried flakes)
* 2 tbs molasses
* 1 tsp dried mustard
* 1 c tomato paste
* 1/2 tsp sea salt

Drain soaking water from beans and place them in heavy pot. Cover with boiling water and cook until tender, about 2 hours. When beans are tender, saute onions in a little olive oil until golden. Add onions and other ingredients to beans and simmer 1 hours. 4–6 servings.

Southwest Tamale Tart (Kathy in FL)

* 1 cup Bisquick
* 1/2 cup cornmeal
* 1 1/2 cups shredded Cheddar cheese (substitute freeze dried cheddar shreds or use Velveeta shredded)
* 1 can (4.5 oz) chopped green chiles, drained
* 1/3 cup condensed beef broth
* 1 can (15 oz) black beans, drained, rinsed
* 1/2 cup chopped fresh cilantro (or equivalent in dried)
* 2 small tomatoes, seeded, chopped (or use very well drained canned tomatoes)
* salsa (any variety), if desired
* sour cream, if desired
* Guacamole, if desired

Heat oven to 350ºF. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick® mix, cornmeal, 1 cup of the cheese and the chiles thoroughly. Stir in broth. Spread mixture in 10-inch circle on cookie sheet. In small bowl, mix beans and cilantro; spoon over cornmeal mixture. Sprinkle with remaining 1/2 cup cheese. Bake 25 to 30 minutes or until edge is golden brown. Arrange tomatoes around edge. Cut into wedges; serve with salsa, sour cream and guacamole.

High Altitude (3500–6500 ft): Increase broth to 1/2 cup.

Spicy Lentil-Veggie Burgers (Kathy in FL)

[This is another meat substitute. I’ve given the recipe in its original; however, when I experimented with it I used primarily canned ingredients as substitutes and it worked fine. I did watch the sodium content though because I was using canned foods.]

* 1/2 cup washed & sorted Lentils
* 1/2 lb. Red Potatoes, peeled & cubed (I used the equivalent in canned, diced potatoes)
* 1/4 tsp Sea Salt (I used regular table salt)
* 1/2 cup Shredded Carrot (I used mashed, canned carrots)
* 1/2 cup Peas (I used canned peas)
* 4 tsp Canola Oil
* 1/2 cup Finely Chopped Onion (I used dried chopped onion that I rehydrated with some liquid from the canned potatoes)
* 1/2 tsp Ground Cumin
* 1/2 tsp Ginger, peeled & minced (I used a little more than a dahs of ground ginger instead)
* 1/4 tsp Mustard Seed (optional)
* 1/8 tsp Cayenne Pepper
* 1/4 tsp Curry Powder
* 3 cloves Garlic, minced (I used dried minced garlic that I rehydrated with liquid from the drained veggies)
* 2 tsp Cilantro
* 1/4 cup (uncooked) Brown Rice
* 1/4 cup Egg Substitute (I used the equivalent in rehydrated powdered eggs)
* 1/2 cup Plain Bread Crumbs

Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well. [Note: because I used canned potatoes, the only thing I had to cook was the lentils.] Combine lentil/potato mixture with salt, mash together and set aside.

Steam carrots an peas for approximately 3 minute, set aside. (Because I used canned carrots and peas, I didn’t need to do this). Heat 2–1 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro. Add onion mixture, carrot mixture and brown rice to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties. Dip patties into egg mixture if desired, then bread crumbs. (In other words, if you don’t want to bread your patties, you don’t even need the egg mixture or bread crumbs.) Heat broiler and boil burgers on lightly coated cookie sheet for approximately 5 minutes, each side until browned. Yield: 6 servings

Spicy-Sweet Skillet Beans (STH)

* 2 slices bacon (you could probably sub bacon-flavored TVP)
* 1 small onion, chopped (or equivalent dehydrated onion)
* 1/4 c. salsa
* 1 T. ketchup
* 1 T. brown sugar
* 1/4 t. cumin
* 1 16 oz. can pork and beans or baked beans

Cook bacon and drain on paper towels. Pour grease out of pan, then put onion in pan and cook until tender. Crumble bacon and add to skillet with rest of ingredients. Simmer uncovered 20 minutes.

Traditional Hummus (Kathy in FL)

* 1–14oz Can Chickpeas/Garbanzo Beans
* 1/4 cup Tahini (Sesame seed paste found in international section at grocery store)
* 1–4 Cloves of garlic,peeled
* 1/2 T. Soy Sauce
* 1 T. Lemon Juice

Open can of beans and drain liquid into a cup. Pour beans into a food processor. Throw in Tahini, Garlic, Soy Sauce and Lemon juice. Process into a paste. Add a little of the reserved bean juice if mixture is too thick. Another recipe for Hummus - all the same as above without the soy sauce. Add fresh lemon or lime juice. To finish, add very good olive oil to get the paste to your taste. (seacoast)

Vegetarian Tex-Mex Burgers (Kathy in FL)

[This calls for a lot of fresh ingredients; however, remember you can substitute the equivalent of rehydrated/dried ingredients for the fresh. Since things are being cooked together, you won’t be able to tell the difference.]

* 1 cup Chopped Fresh Tomato (or equivalent in diced canned tomato)
* 1/2 cup Chopped Red Onion (or equivalent in dried chopped onion)
* 1/4 cup Minced Cilantro (or equivalent in dried)
* 2 Tb Jalapeno, seeded and minced (from canned peppers)
* 2 Tb Lime Juice (from a squeeze bottle)
* 3–1/2 cups cooked Pinto Beans (from canned)
* 4 tsp Olive Oil
* 2/3 cup Minced Onion (or equivalent in dried minced onion)
* 4 cloves Garlic, minced (or equivalent in dried minced garlic)
* 4 tsp Brown Rice Flour (process uncooked brown rice in a blender or food processor until you get the consistency of flour)
* 3–4 tsp Ground Cumin
* 1/4 tsp Sea Salt (or use regular salt if you don’t have the fancy stuff)
* 1/2 tsp Pepper

Combine the first 5 ingredients for salsa. (May use small part of it to mix with remaining ingredients for moisture.) Place cooked pinto beans into a small bowl; partially mash with a fork and set aside. Heat oil in a skillet over medium-high heat; add onion and garlic; saute for 3 minutes until tender. Add flour, cumin, salt and pepper; cook 1 minute, stirring constantly. (This will make a kind of “rue” or gravy looking mess). Add this mixture to the mashed beans; add 1/4 mixture of salsa, mix well. (May need a couple of extra teaspoons of brown rice flour to hold together.) Form 6 large patties or 8 smaller patties and place on lightly oiled (may use cooking spray) cookie sheet. Bake at 425 degrees for 10–15 minutes, until lightly brown and heated throughout. Serve “burgers” hot. Yield: 8 servings

WHITE BEANS WITH CHEESE AND BASIL (RipleyRules)

* 1.5 cans cannellini or other white beans, drained
* 1/3 c liquid reserved
* 1 tbs olive oil
* 1/2 tsp salt
* 1/4 tsp garlic powder
* 1/8 tsp ground black pepper
* 1 1/2 tbs chopped fresh basil (You’ll have it fresh if you grow it… if not, substitute with dried, and use less.)
* 3 tbs grated Parmesan cheese

Place beans and liquid in bowl and partially mash beans against side of bowl with wooden spoon. Stir on oil, salt, garlic, and pepper. Mix in basil. Place in shallow 2–3c baking dish and sprinkle with cheese. Bake at 425 degrees F until bubbling (15–20 minutes). Serve hot or warm.

Rice

Differences between Rices (Kathy in FL)

There are several kinds of rice – short grain, long grain, converted, Basmati, Arborio, sweet, wild, brown, instant. It is so confusing for people. Rice is a part of the grass family. Here are some answers:

Short Grain Rice: This is a shorter and fatter grain of white rice such as Arborio or Sweet Rice (also known as Botan Rice, Chinese Sweet Rice, Granza Rice, Japanese Rice, Paella Rice, Sticky Rice, Sushi Rice, Sweet Rice, Thai Rice). It is used for sushi, risotto, rice pudding and the sweet rice is used in oriental cooking due to the stick quality of this product, although it isn’t sweet as in sugar sweet.

Long Grain Rice: This is a long and slender gain of white rice such as Basmati and is used in curries, as a base for stir fried dishes and as a side dish. The grains tend not to stick together like the short grain.

Converted Rice: Converted rice is steamed before it’s husked, a process that causes the grains to absorb many of the nutrients from the husk. It is not a harsh white, nor is it brown, but instead a cream color. When cooked, the grains are more nutritious, firmer, and less clingy than white rice grains. It is not as nutritious as brown rice which still contains the good husk, but more nutritious than the white rice. Be sure to read directions for cooking and how much you get after cooking. Most short and long grain rice will convert to 3 cups cooked rice for each cup of raw rice. I’ve also heard that converted rice takes longer to cook than short or long grain white rice, but the bag I recently bought took less time and converted to less rice than the usual 3 to 1.

Instant Rice: It has little food value, is rather tasteless to some people, converts as 1 cup of raw rice to (maybe) 2 cups of cooked rice and cooks fast. Don’t use it unless specifically requested in the recipe.

Brown Rice: This is your best health benefit rice. If you are diabetic, this is what you need to use as opposed to the white rices mentioned above. It takes a bit longer to cook and has a kind of nutty flavor. In some dishes you can’t tell the difference between this and the white rice. In others you just have to use white rice. Both short and long grain rices come in white or brown rice.

Wild Rice: This isn’t really rice, but a combination of grass and grain. Wild rice is a nutritional grain that serves as a substitute for potatoes or rice, and is used in a wide variety of foods such as dressings, casseroles, soups, salads, and desserts. In recent years, wild rice has been used in breakfast cereals, and mixes for pancakes, muffins, and cookies. This grain has a high protein and carbohydrate content, and is very low in fat. The nutritional quality of wild rice appears to equal or surpass that of other cereals. At http://cookingwithshirley.com/ under their Cook’s Thesaurus also has good explanation of different kinds of rice such as black rice and a few other more exotic rices such as the aromatic jasmine rice.

Add-ons for Rice (birdie74)

* Dry powdered chicken gravy and brown gravy mix (only requires water)
* Fried Rice powdered packets in the oriental section.
* Bouillon Cubes: Knorr has two new flavors chipotle and onion, in addition to the standard chicken and beef bullion. Another way to add flavor to rice.
* Cheeze Wiz: To make cheesy rice; can also add canned ham or spam
* When you have a sweet tooth: Make rice, add butter (or substitute), cinnamon, sugar, raisins (if you like). This is surprisingly good.
* cans of condensed soup (CAMike)

USING RICE (Kathy in FL)

* Cook rice in beef or chicken broth instead of water.
* Mix cooked rice with a variety of things—sliced mushrooms, sauteed onions, crumbled pieces of bacon, slivered almonds or grated cheese.
* Try sour cream and chives mixed into cooked rice.
* Substitute ½ cup fruit juice (orange, apple, cherry) for ½ cup water when cooking.
* Vegetable juice cocktail or tomato juice may also be exchanged for 1 cup of the water used in cooking.
* Add one of the following herbs to the cooking water when preparing rice:
o 1/4 tsp. dried thyme, oregano, sage, rosemary, basil or savory
o ½ tsp. celery seeds or dried dill
o Seasoned salt instead of salt
o ¾ tsp. dried marjoram
o 1 small bay leaf

One cup of uncooked rice equals 3 cups of cooked rice, or four servings. To cook rice, combine:

* 1 cup uncooked rice
* 1 tsp. salt (optional)
* 2 cups of boiling water

Bring to a boil in a covered pan, stirring several times. Lower the heat to simmer. Cook about 15 minutes without removing the lid or stirring, or until the liquid is absorbed and the rice is tender.

Baked Rice Pilaf with Parmesan Cheese (Kathy in FL)

* 1 c long-grain white rice — uncooked
* 4 tb butter (or your substitute of choice)
* 2 cloves garlic — minced
* 2 c broth — chicken or beef
* 1/2 ts salt
* 1/4 c parmesan cheese — grated

Saute the garlic and rice in the butter until golden. Pour into a casserole dish, add broth and salt. Cover and bake at 350 degrees for 25 minutes (or until the liquid is absorbed.) Add cheese and stir until cheese mixed in and rice is fluffy.

Barbecued Rice (greenleaf)

* 1 cup uncooked white rice
* 1/4 cup dried green pepper
* 2 tablespoons Worchestershire sauce
* 1/4 teaspoon black pepper
* salt to taste
* 2 1/2 cups chicken or beef stock
* 1 cup canned French fried onions

You need a smoker or a grill with a lid and a thermometer to make this. Get the smoker ready for BBQ, and bring temperature to 200–220 degrees F.

In a Dutch oven combine all ingredients except the onion. Cover with foil or use the Dutch oven lid. Place in the smoker or on the grill and cook (with the lid closed) for 1 1/2 hours or until most of the liquid is absorbed. Uncover and cook for 15 additional minutes. Remove from smoker and top with onions. Serve.

Black and White Rice (Kathy in FL)

* 1 c White rice
* 1 c Japonica (black) rice OR wild rice
* 1 c Chopped onion, divided (or equivalent in dried chopped onion)
* 2 ts Salt or to taste

Bring 4 cups water to a boil in 2 medium saucepans, 2 cups in each pan. Add the white rice, 1/2 cup chopped onion, and 1 teaspoon salt to one saucepan. Stir rice and cover. Add the black rice, 1/2 cup chopped onion, and 1 teaspoon salt to the other saucepan. Stir the rice and cover. Cook until the liquid is absorbed and the rice is tender, about 20 minutes for white rice, 45 minutes for black rice. Remove from heat and set aside, still covered. After allowing the rice to rest for 10 minutes, fluff each batch with a fork and toss together. Cover and keep warm. Makes 8 servings.

Bloody Mary Rice (Kathy in FL)

[Little different, but still tasted good. Would probably also work with V-8 cocktail instad of bloody mary mix.]

* 12 ounces Bloody Mary Mix
* 1 cup water
* Tabasco Sauce to taste
* 4 strips bacon, cooked and crumbled (or substitute real bacon bits)
* 6 tablespoons butter
* 1 teaspoon chopped garlic
* 1/2 cup chopped onion
* 2 stalks celery, chopped (or equivalent in dehydrated)
* 1 cup long grain rice

Combine Bloody Mary Mix, water, Tabasco Sauce, crumbled bacon, butter, garlic, onion, and celery and bring to boil. Add rice, reduce heat to simmer, cover and cook about 25 minutes until all liquid is absorbed.

Brown Rice and Cranberry Pilaf (Kathy in FL)

* 1 c chicken broth
* 1/2 c orange juice (from canned)
* 2 tb sugar; (optional)
* 1 1/2 c minute instant brown rice
* 1/2 c cranberries (or use reconstituted dried craisins)
* 2 tb sliced almonds; toasted

Bring broth, orange juice and sugar to boil. Stir in rice and cranberries. Return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in almonds. Makes 2 1/2 cups.

Brown Rice Delight (Kathy in FL)

* 5 cups water
* 1 cup fresh or frozen peas
* 2 cups long grain brown rice
* 2 garlic cloves
* 2 tbsp. simulated chicken base
* 1 tbsp. low salt soy sauce
* 1/2 tsp. cumin
* 1/2 tsp. basil
* 2 celery sticks
* pinch pepper

Rinse rice well. Process garlic, onion and celery into fine pieces. Add all ingredients to pot, cover, and simmer until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork. Cooking time can be reduced in half by soaking rice overnight.

Brown Rice Curry (Kathy in FL)

* 1 cup uncooked brown rice
* 1 green pepper, finely chopped
* 1 onion, finely chopped
* 2 1/2 cups vegetable or chicken stock
* 2 tbsp. olive oil
* 3 garlic cloves, finely chopped
* 1/2 tsp. onion powder
* 1/2 tsp. garlic powder
* 2 tsp. curry powder

Add the water to a large pot and bring to a boil. Add all the ingredients. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.

Brown Rice Primavera (Kathy in FL)

* 1 cup Long Grain Brown Rice
* 1 tbsp olive oil
* 1 medium onion, chopped (or equivalent in dried chopped onion)
* 1 garlic clove, minced (or equivalent in dried minced garlic)
* 1 cup carrots, sliced (from canned)
* 1/2 cup green peas (from canned)
* 6 spears asparagus, cut into 1-inch pieces (from canned)
* 1 tomato, chopped (from canned)
* 1 cup mild cheddar cheese, grated (or appropriate substitute such as Velveeta or canned cheese)
* 1 cup fresh parsley, chopped (or equivalent in dried … or leave out if more appropriate)

Prepare rice according to package directions. Heat oil in a skillet over medium heat. Add onions and garlic. Sauté 2 to 3 minutes. Add carrots, peas and asparagus. Sauté 5 minutes. Add tomato. Toss in cooked brown rice. Toss. Add cheese and parsley.

Buttered Pecan Rice (Kathy in FL)

* 2 1/2 cups water
* 1 cup rice, uncooked
* 1 teaspoon salt
* 3 tablespoons butter
* 2 teaspoons lemon juice
* 1/4 teaspoon pepper
* 2/3 cup coarsely chopped pecans
* 2 to 3 scallions, thinly sliced
* Pecan halves (optional)

Bring water to boil in medium saucepan. Stir in rice and salt. Cover tightly and simmer 20 minutes. Stir in butter, lemon juice and pepper. Let stand covered until all liquid is absorbed (about 5 minutes). Add pecans and scallions; mix well. Garnish with pecan halves, if desired. Makes 6 servings.

Caribbean Rice (Kathy in FL)

* 2 c hot cooked rice
* 11 oz canned mandarin oranges drained, coarsely chopped
* 8 oz canned crushed pineapple - drained
* 1/2 c chopped red pepper
* 1/2 c slivered almonds; toasted
* 1/2 c unsweetened grated coconut toasted (see below)
* 1/3 c sliced green onions
* 2 tb mango chutney
* 1/4 ts ground ginger

Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat. Stir and cook until ingredients are blended and thoroughly heated. Serve with grilled or broiled shrimp. To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F for 1 minute.

Notes: This, like most Caribbean dishes has some heat to it. Canned mandarin oranges can be located in your grocery where the canned fruit is. They usually come in small cans. Save the juice to drink or use it to flavor cake batter. Grated coconut is also available in small cans, usually in the baking section of the store. If you can’t find mango chutney, try substituting any kind of fruit chutney.

Cashew Rice (Kathy in FL)

* 1 tb butter or margarine (or use your substitute of choice)
* 1/2 c converted rice
* 1 c chicken broth
* 1/4 c sliced green onions (or equivalent in dried chopped onion)
* 2 tb chopped cashews
* salt
* freshly ground pepper (or just regular pepper)

Melt butter in medium pan. Add rice and saute 1 to 2 minutes over medium heat until grains are glossy. Add chicken broth and bring to boil. Reduce heat to low. Cover and simmer until rice is tender, 18 to 20 minutes. Stir in green onions and cashews. Season to taste with salt and white pepper. Makes 2 servings.

Chicken Flavoured Rice Mix (Kathy in FL)

Mix:

* 4 cup uncooked long grain rice
* 1 t. salt
* 2 t. dried parsley flakes
* 4 t. instant chicken bouillon
* 2 t. dried tarragon
* 1/4 t. white pepper

Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups into three 1-pint containers and label as Chicken-Flavoured Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix.

CHICKEN-FLAVOURED RICE: Mix 1 1/3 cups CHICKEN-FLAVOURED RICE MIX with 2 cups cold water and 1 T butter or margarine in a medium saucepan. Bring water to a boil over high heat. Cover and reduce the heat and cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings.

Chutney Brown Rice (Kathy in FL)

* 1 cup Long Grain Brown Rice
* 1 cup onion, chopped (or equivalent in dried chopped onion)
* 1 cup celery, chopped (can leave out if you don’t have it)
* 1/4 cup margarine
* 1/2 cup water chestnuts, chopped (from canned)
* 1/2 cup flaked coconut (from package or can)
* 1/2 tsp fresh grated ginger
* 1/2 cup mango chutney (can be found in the jams and jellies section at most grocery stores)
* 1/4 cup golden raisins
* 1 tsp curry powder

Prepare rice according to package directions. Sauté onions and celery in margarine. Add remaining ingredients and cooked rice. Heat through.

Curried Rice Pilaf Mix (Kathy in FL)

Mix

* 3 c long-grain white rice; uncooked
* 1 c chopped dried apples
* 1/2 c currants (could substitute raisins)
* 3 tb chicken-flavored instant bouillon
* 1 1/2 ts curry powder
* 1/2 ts garlic powder
* 1/4 ts allspice

In medium bowl, combine all ingredients. Store in airtight container.

To prepare: Combine 2/3 cup Mix in 1 1/2 cups water. Bring to a boil. Cover, simmer over low heat 14 - 18 minutes.

Dixie Rice Casserole (Kathy in FL)

* 1 can collard or mustard greens
* 1–16 oz can black-eyed peas, rinsed and drained
* 2–10 oz cans Cream of Mushroom Soup
* 10 oz milk (made from powdered or evaporated milk)
* 1 cup instant, uncooked
* 1/2 teas cayenne pepper
* salt to taste

Preheat oven to 325 degrees F. Spray a 7×11 casserole dish with cooking spray. Place greens in a strainer and press down on them with a large spoon to squeeze out excess water. Combine all ingredients in a large mixing bowl. Pour into casserole dish and bake for 40–50 minutes.

Ellu Chaadam (Sesame Rice) (Kathy in FL)

* 2 cup rice
* 5 red chiles
* 1/2 c white sesame seeds
* 1 tb cashewnuts, deep fried
* 4 tb ghee
* salt to taste

Cook rice till just done. Spread on a flat dish. Add salt and allow to cool. Roast sesame seeds and red chilies til brown and pound coarsely. Add to rice along with cashewnuts, oil and ghee. Mix well and serve. Note: This recipe has some serious heat to it. You could make it without all the chiles or with fewer to accomodate your “heat” preference.

Fragrant Coconut Rice (Kathy in FL)

* 2 tb peanut oil
* 1/2 lb finely chopped onion (or equivalent in dried chopped onion)
* 2 c long-grain rice, cooked
* 1 ts tumeric
* 2 ts salt
* 2 c canned coconut milk (available usually in the international aisle at your grocer)
* 2/3 c stock (chicken or vegetable)
* 2 whole cloves
* 1 whole cinnamon stick
* 2 bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Fried Rice (Sea Urchin)

* 4 cups boiled rice
* 3 tablespoons olive or peanut oil
* 1 tablespoon dry green (or other) onion
* 1/4 teaspoon garlic powder (or 2 cloves fresh)
* 2 tablespoons dried mushrooms
* 2 dried whole eggs, rehydrated
* 1 tablespoon soy sauce
* shredded canned ham, pork or chopped shrimp (optional)

Sauté rice in oil for 5 minutes, stirring occasionally. Add green onions and mushrooms and meat, if using. Cook for several minutes. Combine rehydrated eggs with soy sauce and stir into pan. Cook until eggs set.

Fruited Wild Rice Pilaf (Kathy in FL)

* 2 T. butter or margarine
* 1/2 c. chopped onion
* 1/2 c. sliced celery (optional, or use dried that has been rehydrated)
* 1 can (14–1/2 ounces) low-salt chicken broth
* 1/2 c. water
* 1 package (6 ounces) long grain and wild rice mix
* 3/4 c. Raisins
* 1/3 c. coarsely chopped pecans, toasted

MELT butter in medium saucepan or skillet over medium-high heat. ADD onion and celery; cook 3 minutes, stirring occasionally. ADD broth, water, rice, contents of seasoning packet and fruit. Bring to a boil. Reduce heat to medium-low. Cover and simmer 25 minutes or until liquid is absorbed. STIR in pecans.

Italian Rice Balls (Kathy in FL)

* 6 cup(s) CONVERTED® Rice
* 1 1/2 cup(s) parmesan cheese
* 1 1/2 tsp. Italian seasoning
* 15 oz. ricotta cheese (or homemade “farmer’s” cheese)
* 4 clove(s) garlic minced
* 1 cup(s) half and half (or full strength evaporated milk)
* 2 Tbsp. chopped parsley
* bread crumbs as needed
* 3 tsp. salt
* 3 egg(s) (or substitute of choice)
* 1 tsp. black pepper crushed
* 1 bunch(es) green onions minced (or equivalent in dried chopped onion)

Combine the first 11 ingredients and mix well. Form into ball 1 inch in diameter and then roll in the breadcrumbs. Deep fry at 350 F until golden brown.

Mexican Brown Rice (Kathy in FL)

* 1 12 oz. can chopped tomatoes, keep the juice
* 1 cup uncooked brown rice
* 1 cup corn
* 1 1/2 cup water
* 2 tbsp. olive oil
* 1/2 pkg. taco seasoning
* 2 tsp. fruit sugar
* 1 onion, finely chopped
* 1/2 tsp. garlic powder
* 1/2 tsp. onion powder

Add the water to a large pot and bring to a boil. Add all the ingredients, except the corn. Reduce to a simmer, cover and cook until water has been absorbed into rice. Average cooking time is 60 minutes. Let stand for 10 minutes and fluff with fork.

Milchreis (delphina)

Cook round-grain risotto rice in milk instead of water. Add sugar and vanilla (extract or fresh from the bean) while it cooks, and some butter when it’s done. Real comfort food.

Nutted Wild Rice (Kathy in FL)

* 1/2 c golden raisins
* 2 tb red wine vinegar
* 1/4 c water
* 1/2 c wild rice
* 2 1/2 c low-sodium chicken broth, boiling, divided
* 1/2 c brown rice
* 1/2 c slivered almonds
* 1/4 c chopped fresh parsley (or equivalent of dried chopped parsley)
* salt and pepper, to taste

Place raisins, vinegar, and water in small saucepan, bring to a boil; reduce heat and simmer 5 minutes. Set aside. Combine wild rice and 1 1/4 cups stock; cook, covered on top of double boiler over simmering water, 1 hour. Place brown rice and remaining stock in saucepan. Bring to a boil. Reduce heat to low and simmer until all water is absorbed, about 50 minutes. Toast almonds over low heat until lightly brown. Combine wild rice, brown rice, raisins, almonds, and parsley in large mixing bowl. Season to taste with salt and pepper.

Parmesan Risotto (Felicia) (from Martha Stewart’s website)

* 6 to 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
* 3 tablespoons olive oil
* 1/2 cup finely chopped shallots (about 2)
* 1 cup Arborio or Carnaroli rice
* 1/2 cup dry white wine
* 4 to 6 tablespoons unsalted butter
* 1/2 cup grated Parmesan cheese, plus extra for grating or shaving
* 1/4 cup chopped fresh flat-leaf parsley
* Salt and freshly ground black pepper

1. Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavy-bottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent. Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
2. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
3. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
4. Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy. As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook. The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
5. Remove from heat. Stir in butter, Parmesan cheese, and parsley; season with salt and pepper. Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional Parmesan over risotto. Serve immediately. Serves 4. Note: Stirring the rice too vigorously will make your risotto slightly gluey; stirring too little will make it watery. Rice should be only thinly veiled in liquid during the stirring process.

Pilaf with Rice or Bulgur Wheat (gardner)

Sauté a little uncooked cappellini (aka angel hair pasta) in a little olive oil over medium heat until it starts to brown. Watch it, because it burns easily. Add 1 cup long-grain white rice or bulgur wheat and mix it until it’s coated with the oil. Add 1 cup water and 1 cup chicken broth and salt to taste. Bring to a boil, then let simmer till done.

Polynesian Rice Mingle (Kathy in FL)

* 1 cup brown rice
* 1 cup white rice
* 3 tsp. minced onion
* 3 tsp. soy sauce
* 4 chicken bouillon cubes
* 4 cups boiling water
* ½ cup nutmeats (macadamia, pecans, walnuts or peanuts)

Combine rice, onion soy sauce in a 2-quart casserole. Dissolve bouillon cubes in boiling water and stir into other ingredients. Cover and bake at 350 degrees for 30 minutes. Remove cover and bake for 15 minutes more. Sprinkle with chopped nutmeats and garnish with parsley. Makes 8 serving(s).

Ranch Rice (Kathy in FL)

* 1 can beef broth
* 1 can French onion soup, undiluted
* 1/2 c margarine; (1 stick or equivalent in substitute of your choice)
* 1 small can mushrooms
* 1 c regular rice; uncooked

Mix all ingredients in a casserole. Bake at 350 F for 45 minutes to 1 hour. Alternative if you have electric: cook in slow cooker until rice is done.

Rice and Mushroom Burgers (Kathy in FL)

(Vegetarian recipe from a friend. Calls for an egg, but you could use a soy flour/water substitute to make the recipe completely vegan.)

* 1 tb Olive oil
* 1 Onion, chopped
* 4 cl Garlic, minced (or equivalent in dried minced garlic)
* 1/2 lb Mushrooms, sliced (or equivalent in drained canned mushrooms or dried sliced mushrooms that have been rehydrated)
* 1 c Cooked brown rice
* 1 c Carrots (from a can of carrots)
* 1 c Whole wheat bread crumbs (doesn’t have to be whole wheat, but gives a better flavor)
* Salt and pepper to taste
* 1 tb parsley, minced
* Cayenne to taste
* 1 Egg, lightly beaten

Heat olive oil in a skillet over medium high heat. Add onions and garlic and saute until onions are soft. Remove from heat. Place mushroom mixture in food processor outfitted with steel blade. Add rice and carrots and pulse a few times until mixture has a mealy consistency. Transfer to a large bowl and add bread crumbs and parsley. Mix well and season with salt, pepper and cayenne. Stir in egg. Shape into six patties and broil on a lightly greased baking sheet until browned, about 5 to 7 minutes per side. Note: Calls for an egg, but you could use a soy flour/water substitute to make the recipe completely vegan.

Rice Cakes (Kathy in FL)

* 3 cups cooked rice
* 2 eggs, beaten well (use your substitute of choice if you don’t have fresh or powdered)
* 3 tablespoons flour
* 1/2 cup milk
* 1 teaspoon salt

Blend beaten eggs into cooled, cooked rice; add flour and milk. Drop by spoonsful onto hot griddle, pressing with pancake turner into desired size and thickness. Cook until brown on both sides. Serve with butter and syrup as hot cakes or as a side dish.

Rice Crust (Kathy in FL)

* 1 bag boil-in-bag instant Rice
* Vegetable cooking spray
* 2 eggs, well beaten (or substitute of your choice)
* 1 cup (4 ounces) shredded mozzarella cheese (or equivalent of your choice)
* 1/4 cup onion, finely chopped (or dried chopped onion)
* 1 teaspoon salt

Prepare rice according to package directions. Preheat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray and set aside. Combine eggs, rice, cheese, onion and salt in medium bowl and mix well. With back of spoon, press mixture evenly onto bottom and sides of pan. Bake 20 minutes or until lightly browned. Remove from oven. You can top this “crust” just like you would any homemade pizza.

Rice Fritters (Kathy in FL)

* 1 cup arborio rice
* 2 1/2 cups water
* 1 teaspoon salt
* 1 cup dark, seedless raisins
* 1/2 cup pine nuts or slivered almonds
* 2 teaspoons freshly grated lemon rind (if you have it, other wise skip it or use dried)
* 6 eggs, slightly beaten (substitute powdered eggs or some other substitute from a previous post on egg substitutes)
* 1 cup olive or other vegetable oil

Place rice in saucepan with the water and salt and bring to boil. Lower heat to simmer, cover, and cook, without stirring, for 30 minutes, or until rice is well done and quite dry. Remove from heat, and add raisins, nuts, and lemon rind, and stir. Cool for at least 1/2 hour and then add the eggs, mixing well. Heat half the oil in a large frying pan. Drop rice mixture into oil by the rounded tablespoonful. Fry two to three minutes on each side; fritters should be golden brown. Drain on paper towels. The fritters can be rolled in sugar or sugar and cinnamon, and eaten for dessert.

Rice Patties (Kathy in FL)

* 1 1/2 cups leftover cooked rice
* 2 eggs, blended with 2 tablespoons water
* 2 teaspoons instant onion soup mix
* 1/4 cup shredded sharp cheese

Mix together all ingredients; form into patties. Fry in vegetable oil. Makes 8 to 9 patties.

Rice with Garlic and Pine Nuts (KimT)

* 4 tablespoons unsalted butter
* 1 roasted head of garlic (garlic puree)
* 4 cups cooked rice
* 3/4 cup pine nuts
* salt and pepper to taste

Melt the butter in a large skillet. Swirl in the garlic puree. Add the rice and pine nuts. Saute, stirring and tossing, until the rice is heated through and has absorbed the butter. Season with salt and freshly ground pepper. Serve hot. Note that this is a very nutritious dish. Rice is not only rich in fiber, but also contains most of the B vitamins. Pine nuts are a rich source of zinc, selenium and other important vitamins.

Sesame Ginger Rice Mix (Kathy in FL)

* 4 cups uncooked rice
* ¾ cup dried green pepper flakes
* ½ cup sesame seeds, toasted
* ¼ cup chicken bouillon granules
* 1 tablespoon plus 1 teaspoon ground ginger

Combine all ingredients in large bowl; mix well. Place 1 ½ cups rice mix in each of 4 air-tight containers or zip-top plastic bags. Makes 4 rice mixes. Preparation instructions: Combine 1 rice mix, 2 cups water (use 1¾ cups water for medium or short grain rice, 2 ½ cups water for brown rice), and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes (45 minutes for brown rice), or until liquid is absorbed. Fluff with fork. Makes 6 servings.

Spicy Rice (Kathy in FL)

* 2/3 cup salsa sauce
* 1 cup rice
* 2 cups water
* 1/2 tsp. curry powder
* 1 chopped cooking onion
* 1/2 cup diced bokchow or chinese cabbage
* 1/2 cup mushrooms

Cook rice, onions, bokchow and mushrooms together. When rice starts to dry out, add salsa. Stir and serve.

Yellow Rice (Kathy in FL)

If anyone has access to Hispanic (not really Mexican) groceries there is a dish called Yellow Rice. Its rice that has been seasoned and colored with saffron. The generic stuff is the cheapest and still just as good for what we are talking about. It’s not more difficult to cook than regular white rice and easier to cook in my opinion than some of the brown rice dishes. Dump over the top of yellow rice canned beef stew … well, just about canned anything with some gravy to it … and you have a really good meal.

Beans and Rice

10 Minute Italian Meal (Kathy in FL)

* 1 can of zucchini in Italian-Style tomato sauce
* 1 can of diced tomatoes
* 1 can of kidney beans
* 3 cups of instant rice
* 1 cup of water (or more depending on liquid in vegetables)

Mix everything together and heat until the rice is tender. You may need to add some more water. Garnish with Parmesan cheese…the more the better!

15 MINUTE RED BEANS & RICE (Kathy in FL)

* 1/2 cup chopped green pepper
* 1 can ( 15–1/2 ounces) kidney beans, drained
* 1/2 cup chopped onion (or use dried chopped onion)
* 2 chicken bouillon cubes
* oil
* 1/2 teaspoon hot pepper sauce
* 2 cups water
* 2 cups instant rice, uncooked (quick cook rice)

Cook and stir green pepper and onion in oil in large skillet on medium heat until tender. Stir in water, beans, bouillon and pepper sauce. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.

BAYOU BEANS AND RICE (Kathy in FL)

* 2 cups red beans
* 1 onion, diced
* 2 cloves garlic
* 2 teaspoons seasoning salt
* bay leaf
* pinch sugar
* cayenne pepper, to taste
* ham hocks (or ham bouillon)
* cooked rice
* smoked sausage, optional (or possibly use summer sausage or pepperoni as a substitute)

Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice. Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice and tossed salad. Serves 6.

Bean and Rice Casserole (Kathy in FL)

* 2 c. uncooked rice
* 1 med. onion, chopped (or use reconstituted dried chopped onion)
* 1 can (15 1/4 - 19 oz) red kidney beans, drained and rinsed or equivalent dried, cooked
* 1 can (15–16 oz) black beans, drained and rinsed or equivalent dried, cooked
* 1 can (15–19 oz) garbanzo beans, drained and rinsed or equivalent dried, cooked
* 1 can (14 1/2 - 16 oz) canned, stewed tomatoes, drained
* 1 can (4 oz) chopped mild chiles, drained
* 1 can green peas (drained)
* 1 cup whole kernel corn (canned, drained)

Preheat oven to 375. In a 5-qt dutch oven over medium high heat, “saute” onion in liquid of your choice (balsamic vinegar gets my vote) ‘til tender, stirring occasionally. Add rice, cook while stirring until parched and opaque. Add beans, tomatoes, chiles and 3 1/2 cups of water to rice and onion in dutch oven and bring mixture to boil. Cover tightly place in oven, baking until rice is tender and liquid is absorbed (around 1 hour for brown rice) Add peas and corn, adjust seasonings, and return to oven until heated through.

Bean Burgers (Kathy in FL)

* 1 can Kidney beans (or equivalent in rehydrated and cooked kidney beans)
* 2 cup Brown rice — cooked
* 2 T. Ketchup
* 1/2 t. Garlic powder
* 1 t. Oregano
* 1/8 t. Thyme
* 1/4 t. Sage
* Salt and pepper - to taste
* 1/4 cup Onion — chopped fine (rehydrate chopped dried onion and mince)

Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides.

BLACK BEAN AND CHILI BURGERS (no meat involved) (Kathy in FL)

* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (11 ounces) niblets corn, drained
* 1 can (4 ounces) chopped green chilies
* 1 cup cooked rice
* 1/2 cup cornmeal
* 1 teaspoon onion powder
* 1/4 teaspoon garlic powder
* 2 tablespoons oil Salt

In a large bowl, mash the black beans. Add corn, chilies, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large or 6 medium burgers. Salt burgers and cook in hot oil over medium heat until a brown crust forms; turn and cook on the other side. Serve plain, on a bun, or with salsa or chili sauce.

Black-eye Peas and Rice (Kathy in FL)

* 1 onion (or equivalent in dried onion)
* water/broth for saute
* 1 15 oz can peeled tomatoes, drained
* 1 15 oz can black eye peas, drained
* 2 c cooked white rice
* salt, pepper, garlic powder for seasoning

Chop the onion and saute it in a good size frying pan with the broth. If you are using fresh tomatoes, add them and cook until they are soft. Stir in the remaining ingredients and heat through. Makes about 3–4 servings, as a main course casserole

Bombay Rice and Lentils (Kathy in FL)

* 1/2 onion, medium-size, chopped
* 2 tb salad oil
* 1 c rice,brown, uncooked
* 1 tb tomato paste
* 2 1/2 c water
* 1/4 ts cinnamon
* 1/4 c lentils, uncooked
* 1/2 ts salt, seasoned
* 1/2 c raisins
* 1/2 c pinenuts

Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch-square baking dish; pour in rice mixture. Cover and bake in preheated 350 degree F oven 20 to 30 minutes.

Bowl of Pinto Beans & Rice with Flavorings (Dennis in Colorado)

My style of cooking is extremely … shall we say … unadorned. What do you think of having large quantities of pinto beans and rice on hand, and then just adding a can of something to that to vary the flavor; different soups and stews? My thought is that I could have enough variety to avoid appetite fatigue and yet be simple enough for me to prepare under ANY circumstance. A can of chili one night, a can of vegetable beef soup the next, and so on. Hopefully, one can would be enough to flavor the pot of beans & rice of sufficient quantity to feed four people — or at least two people.

Go for it. Don’t forget gravies, canned meats, even fruit (raisins, diced dried apples, pineapple tidbits, etc.) goes well in rice … sort of like a fruit rice pilaf. If you are going to be doing a lot of this, you might also want to stock some saltines or learn to make some simple flat breads to vary your taste and texture even further. You’ll also want to stock some canned fruits, fruit cocktail, fruit juices, etc. so that you can use to deal with any sweet tooth and balance your diet out even further. You can drink the juice off of the fruit for additional fluids as well. (Kathy in FL)

Brazilian “baby food” (Name)

Cooked white rice & kidney beans, fork-mashed to a pulp with a little salted butter. Might be good comfort food for sick people too—tastier than plain rice & beans for some reason.

BROWN RICE AND LENTILS (Kathy in FL)

* 1/2 cup brown rice
* 1/2 cup lentils
* 2 tablespoons butter (or substitute)
* 1 onion — chopped (or equivalent amount in dried chopped onion)
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/2 teaspoon ginger
* 1/2 tsp. cardamom
* 2 whole cloves
* 1 bay leaf
* 1 pinch cayenne pepper — optional
* 2 1/2 c water

Melt butter in cook pot and add all dry ingredients. Sautee a few minutes and then cover with water. Cover pot, place over low heat, and cook 45 to 60 minutes. Note: Add meat of your choice if desired — canned meats, TVP, etc.

Caribbean Rice and Black Beans (Kathy in FL)

* 2 cup(s) instant Rice
* 2 can(s) black beans, drained rinsed and drained
* 2 can(s) broth (vegetable, chicken, beef, etc.)
* 1 tsp. cider vinegar
* 2 tsp. Caribbean spice blend

In a medium saucepan, combine rice, vegetable broth, beans and spice blend. Heat to boiling. Cover, reduce heat and simmer 5 minutes or until rice is tender. Add cider vinegar. Toss and serve.

Creamy Red Beans and Rice with Caramelized Onions (Kathy in FL)

* 2 tablespoons butter
* 1 large white onion, sliced
* 3 cups hot cooked rice (cooked in chicken broth)
* 1 (16-ounce) can red kidney beans, drained
* 1/2 cup sour cream (from fresh, powder, or made from evaporated milk)
* 1/2 cup grated cheese
* 1/4 teaspoon ground black pepper

Melt butter in large skillet over medium heat. Add onions; cook until onions begin to brown (about 8 minutes). Add rice, beans, sour cream, cheese and black pepper. Stir until well blended and cheese is melted. Makes 6 servings.

Creole Beans and Rice (Kathy in FL)

* 1/2 c rice, long grained white
* 1 c red kidney beans, canned rinsed and drained
* 1/4 c chicken stock, defatted low salt
* red pepper sauce to taste
* 1 ts olive oil
* salt and pepper to taste

Place rice in a strainer and rinse under cold water. Bring a large pot with 2–3 quarts of water to a boil. Ass rice and boil, uncovered for about 10 min. test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice and stir with a fork. Heat beans, chicken stock, and hot pepper sauce in a saucepan or microwave oven. Mix beans and rice together. Add oil and salt and pepper to taste.

Cuban Black Beans and Rice (Melanie)

* 1/4 pound salt pork or fat back
* 1 pound black beans, washed
* 1/4 cup olive oil
* 1 large onion, chopped
* 1 medium green bell pepper, chopped
* 6 cloves garlic, peeled and minced
* 5 cups water
* 1 (6 ounce) can tomato paste
* 1 (4 ounce) jar diced pimentos, drained
* 1 tablespoon vinegar
* 2 teaspoons salt
* 1 teaspoon white sugar
* 1 teaspoon black pepper

1. Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
2. Chop the fat back into a coarse dice and render it on medium heat. Drain all but two tablespoons of the fat and saute onion, green bell pepper, and garlic until tender. Remove and drain.
3. Into the onion mixture, stir the reserved fat back, drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Serve with hot, white rice and hot sauce. If you want to make it vegetarian and omit the fat back, you’ll want to add a little liquid smoke and a bit more salt.

This serves 8 but it freezes well for smaller households. It is also addictive. I can and do eat it every day when I’m on one of my Cuban food tears. Fight food fatigue, this recipe will help.

Dill Pilaf (Kathy in FL)

[This recipe is relatively easy to make. You can make the recipe Vegan by using water instead of meat stock. This dish from Azerbaijan is a complete meal as it combines beans and rice. The dill adds a fresh taste to the meal.]

* 2 cups of rice
* 3 T oil
* 4 cups beans
* 2 T margarine
* 1.5 cups water or meat broth
* 1 teaspoon flour
* 2 tablespoons lemon juice
* 1 bunch of dill (or equivalent in dried dill)
* salt

Boil a lot of water (about 8 cups), a pinch of salt and a few drops of oil, add the rice and when tender pour out the excess water. Put the strained rice in a pot sprinkle some oil on the rice. Set aside. Melt the margarine and put into a saucepan with 1 1/2 glasses of water, flour, lemon juice, and a little salt, and mix. Pare the beans. Add to the saucepan, cover and simmer until cooked. Take a heavy pot, Add 1 cup of water and steam the rice and the beans which you layer on top of the rice. Cook on low until the rice is fully cooked. Chop the dill. Fold into the steaming rice and serve. Serves 4–6.

Jamaican Black Beans (Kathy in FL)

* 2 c softened black beans (about 1 c dry, soaked)
* 2 c water
* 2 tsp ham bullion
* 2 T lime juice
* 1 T molasses
* 2 T brown sugar
* Add 2 (15 oz) cans of chili-ready tomatoes
* 3 stalks celery, sliced
* 1 large onion, sliced
* 2 red bell peppers, sliced
* 1 can plus juice crushed pineapple
* 1 cup frozen or canned corn
* 2 cups minute brown rice
* 1 tsp ground ginger
* 1/2 tsp ground cloves
* 1/4 tsp cayenne pepper or to taste

Simmer together, covered, about 30–40 min. Simmer until vegetables are tender and rice has mostly absorbed the liquids. This makes a LOT and would serve 6–8 easily. It’s a good, balanced vegetarian meal with the grains and beans, but adding shrimp or ham would be really tasty, too.

Jamaican Rice and Peas with Coconut Milk (Kathy in FL)

* 1 1/2 c cooked red kidney beans; reserve liquid
* 2 cloves garlic; chopped
* 1 1/4 c unsweetened coconut milk (can be found at the grocery, usually in the international aisle)
* water (enough to make 2 1/4 c. combined liquid)
* 1 c rice
* 2 green onions; chopped (or equivalent dried chopped onion)
* 1 sprig fresh thyme; (1 to 2) … or use equivlent of dried thyme
* salt to taste
* coarse black pepper to taste

Cook red kidney beans to package directions. Put cooked beans into a large saucepan or pot. Add chopped garlic. Measure all liquids, including reserved bean liquid, coconut milk and water enough to make 2 1/4 cups. Add the 2 1/4 cups of liquid to the beans and garlic in the pot. Add rice, crushed green onion, thyme, salt and pepper to taste. Bring to a boil. Reduce heat. Cover and cook for about 20 minutes or until all liquid is absorbed.

Meatless Hamburgers (Split pea) (Kathy in FL)

* 1 T. olive oil + 1–2 additional T. if sauteing
* 1/2 c. chopped onion (dried could be used)
* 1/2 c. chopped bell pepper (dried or dehydrated)
* salt and pepper
* 2 tsp. minced garlic
* 4 ounces mushrooms, sliced (canned or dried will also work)
* 3 c. vegetable broth (or whatever you have)
* 1 c. dried split peas, picked and rinsed
* 1/2 c dry brown rice
* 1 tsp. ground coriander
* 1 tsp. ground cumin
* 3/4 c. dry plain bread crumbs, plus 1/4 for coating

Heat 1 TBS oil in large (4–6 qt) pan over med-high heat. Add onion and bell pepper (after reconstituting) with generous pinch of salt. Sweat Add garlic & mushrooms-cook 4 minutes. Add broth, peas, rice, coriander & cumin. Bring to boil. Lower heat, cover and simmer 1 hour or until rice and peas are tender. Remove from heat and pour into food processor or blender until just combined. DO NOT PUREE Pour this into a bowl and stir in 3/4 c. bread crumbs. Season to taste with S&P. COOL for 30 minutes. Shape into burgers. Dredge both sides with bread crumbs. Fry in oil in pan until brown (app. 3–4 minutes per side) or to grill- cook on high 3–4 minutes per side. This can also be made in a dutch oven in a firepit…

Mexican Fiesta (Kathy in FL)

Here’s another one from a backpacking website.

Menu:

* vegetable soup
* refried beans
* tortillas
* Spanish rice
* sweet corn cake
* punch

Ingredients:

* 1 pkg. Knorr vegetable soup
* freeze-dried refried beans (or canned)
* corn tortillas
* 1 pkg. Spanish rice mix
* 1/2 pkg corn bread mix
* 1/4 cup sugar
* Crystal-Lite drink mix
* 1/4 lb. cheddar cheese
* Several packages of taco sauce from a fast-food restaurant or dried red pepper flakes
* Dried onion flakes or several green onions

Fix soup according to package directions; add “some” red pepper flakes to spice up the soup and give it a Mexican flavor. Fix some freeze-dried refried beans according to package directions. Heat tortillas one at a time in the bottom of a frying pan over high heat. Cut up the cheese into very small chunks so it looks grated. On a long-term trek, add the onion flakes and some more red pepper flakes to the beans, put some beans and cheese into a tortilla and eat. On a weekend, cut up the green onions; put beans, cheese, and onions into tortilla, add taco sauce, and eat. For sweet corn cake, make the corn bread according to directions, adding the sugar before baking. Pour the batter into a Silverstone frying pan, cover with another upside-down frying pan, and put over low heat for 10 minutes. Hold both pans together, flip, and cook other side for 10 minutes. Check for doneness by inserting a fork into cake; if done, the fork comes out clean; if not, cook a little longer. Serves two.

Rice and Beans (Kathy in FL)

* 2 cups of rice
* 2 large cans of red kidney beans
* 1 small can ‘little white beans’
* 1 48 oz. jar of spaghetti sauce
* Season to taste with chili powder and garlic

Cook rice. Add rest of ingredients and simmer until it’s hot or until you’re ready to eat. Stir and add a little water as needed. Feeds 6–8 people well.

Rice and Chick-pea Chili (Kathy in FL)

* 2/3 cup CONVERTED® Rice
* 1 can (15 ounces) chick-peas, undrained
* 1 can (15 ounces) diced tomatoes, undrained
* 1 can (8 ounces) diced green chilies
* 1 cup whole kernel corn (fresh, frozen, canned, or reconstituted)
* 1/4 cup chopped fresh cilantro (or equivalent in dried)
* 1 tablespoon taco seasoning
* 1/2 cup (2 ounces) shredded Cheddar cheese (or substitute of choice)

In medium saucepan, bring 1–3/4 cups water and rice to a boil. Cover; reduce heat and simmer 15 minutes. Add remaining ingredients except cheese. Cook over low heat 10 minutes. Serve in bowls sprinkled with cheese. Makes 4 servings

Rice and Lentils (Aragon)

Start rice cooking in twice the water called for; twenty minutes later add lentils, cumin, salt and a dash of pepper sauce to taste. Cook twenty more minutes.

Texas Style Beans and Rice (STH)

* 1 16–18 oz. can baked beans
* 1 8 oz. can stewed tomatoes
* 1/2 c. salsa
* 1/2 c. beer (if you can spare it!)
* 1/4 c. brown sugar
* 1 c. uncooked rice (white or brown)
* 1/4 t. salt
* 1/4 c. chopped onion

Cook rice while preparing beans. Combine beans, tomatoes, salsa, beer, and sugar in a saucepan and simmer, uncovered, 20 minutes. Stir in rice and salt; heat through. Sprinkle each serving with onions.

http://www.fluwiki.info/pmwiki.php?n=Consequences.RamenPastaNoodlesGrains

Angel Hair Pasta in Garlic Sauce (Kathy in FL)

* 1 package (16 ounces) capellini (angel hair) pasta
* 1/4 cup olive or vegetable oil
* 1/4 cup chopped fresh parsley (just as easy to use an equivalent measure of dried chopped parsley)
* 4 cloves garlic, finely chopped (or use the equivalent in dried, minced garlic)
* 1/2 cup grated Parmesan cheese
* Freshly ground pepper (or regular pepper if you aren’t in to being fancy)

Cook pasta as directed on package. While pasta is cooking, heat oil in 10-inch skillet over medium-high heat. Cook parsley and garlic in oil, stirring frequently, until garlic is golden. Drain pasta; mix with garlic mixture. Sprinkle with cheese. Serve with pepper.

BABY VEGETABLE TOSS (Kathy in FL)

* 1 can (15 ounces) baby corn (whole or pieces), drained
* 1 can (15 ounces) baby carrots, drained
* 1/3 cup strips of roasted red peppers
* 2 cups penne pasta, cooked and drained
* 1/2 cup Italian dressing
* Dried parsley flakes

Heat vegetables. Toss with pasta and dressing. Sprinkle with parsley flakes. Serve warm.

For a main dish: In a frying pan briefly heat 1/2 pound of ham that has been cut into 2- to 3-inch sticks. Add with the vegetables. Serves 4 to 6. Note: if you don’t have peppers that you can rehydrate, then don’t worry about it and leave ‘em out.

Broccoli Ramen Noodles (Petticoat Junction) This is pretty good, though I think the recipe as written has too much honey/lemon so I usually reduce it.

* 4 cups broccoli
* 1 package ramen noodles (oriental flavor)
* 1 tablespoon corn oil
* 1/4 cup lemon juice
* 1/4 cup honey
* 1/2 teaspoon pepper
* 1 teaspoon salt
* 1 cup unsalted peanuts, chopped

1. Prepare noodles according to package directions (2–3 minutes) but DO NOT add flavoring.
2. Drain noodles and toss in corn oil.
3. Blanch broccoli in boiling water (1–2 minutes) and drain. Refresh under cold water.
4. Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
5. Refrigerate. Before reheating, stir in peanuts. Reheat in microwave.

Buttered Egg Noodles (Petticoat Junction)

* 2 cubes chicken bouillon
* 1–1/2 c. water
* 1/4 c. real butter (this is half of the amount originally called for)
* 8 oz egg noodles

Note: minimal water recipe. Bring water, bouillon cubes, and half of the butter to a boil. Add egg noodles and cook to desired texture (approx 6–8 min). During the last minute of cooking, add remaining butter; serve. Note: Minimal water recipe, so you need to watch it carefully and STIR OFTEN; I leave the lid on tightly and check periodically in case I need to add a bit more liquid (often up to an extra 1/3 cup). This could easily be the basis for a one-pot dinner, too; add some canned chicken and some canned/frozen veggies, or use veggie/beef bouillon for a different flavor, etc. (The original recipe also said you could use 1 can broth in lieu of the bouillon cubes but I haven’t tried it or adjusted liquid levels.)

CRACKED WHEAT SAUSAGE (Kathy in FL)

* 1 c. steamed cracked wheat (make ahead)
* 1 1/2 t. sage or Italian seasoning
* 2–3 dashes onion and garlic salt
* 1 mashed beef bouillon cube or beef flavor base
* 1 t. worcestershire sauce
* 1 egg
* 3–4 T whole wheat flour
* 1 T. oil
* 1 T. brown sugar
* dash of cayenne
* 3–4 drops liquid smoke

Fry after mixing.

CRACKED WHEAT SAUSAGE OR HAMBURGER (Kathy in FL)

For hamburger mix together.

* 1 cup cooked cracked wheat
* 1 T. oil
* 1 T. brown sugar
* 1 egg
* 2–3 dashes each onion and garlic salt from large bottle
* 1 beef bouillon cube or beef flavor base
* 2–5 T. flour

For sausage add to above mixture:

* 2–3 drops liquid smoke
* 1 t. worcestershire sauce
* 1 1/2 t. sage
* dash cayenne/red pepper

Fry in small amount of oil after mixing.

Creamy Ramen Noodles (Petticoat Junction)

* 1 (3 ounce) package ramen noodles, any flavor, with seasoning packet
* 2 cups water
* 2 tablespoons butter
* 1/4 cup milk

1. Bring water to boil in a small sauce pan. Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
2. Drain water. Return noodles to sauce pan.
3. Add butter, milk and contents of seasoning packet (you may not want the full packet, depending on tastes)
4. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.

EASY PIZZA SAUCE (RipleyRules)

* 1 (15oz) can tomato sauce
* 1 (6oz) can tomato paste
* 1 tbs ground oregano
* 1 1/2 tsp dried minced garlic
* 1 tsp ground paprika

Mix paste and sauce. Stir in seasonings. Enough for 4 pizzas. (maybe try adapting the bannock recipe for pizza crust? Let me know if you figure something out. I am far from figuring out an entire pizza based on long-term storage goods!)

‘Egg Drop’ Soup with Chicken Ramen Noodle Packets (Petticoat Junction)

Just smash the noodles into small pieces and cook as directed (w/seasoning packet). Once noodles are cooked, scramble an egg into the boiling broth. Cook and stir approx 1 min until egg is cooked.

Easy Tomato Mac n’ Cheese (Kathy in FL)

[Since many of us are looking at SIP (sheltering in place) with kids, a couple of tried-and-true fallbacks will be welcome to deal with the stress of changing diets.]

* 1 can (10 3/4 oz.) Condensed Cheddar Cheese Soup
* 1 cup traditional spaghetti Sauce
* 1/3 cup milk (from canned or powder)
* 4 cups cooked elbow pasta
* Grated Parmesan cheese

MIX soup, pasta sauce, milk and pasta in saucepan. Heat through. Top with grated cheese.

Flavorful Oatburgers (Kathy in FL)

* 1 T extra virgin olive oil
* 1 small onion, minced well
* 2 cloves of garlic, pressed
* 1 3/4 c veggie broth
* 1 tsp sea salt
* 1 T sunflower seeds
* 1 T dried basil
* 2 tsp dried Greek oregano
* ½ c whole wheat flour
* 3 c rolled oats

Heat oil in a wok or cast iron skillet. Cook onion 2–3 minutes or more until tender. Add garlic and cook 1 minute. Add veggie broth, seeds and spices. Bring to a boil, then turn off. Add oats and flour. Let cool. Scoop out and shape into burgers or balls. Bake on a pizza stone 25 minutes (less for balls) until lightly browned. Turn over and bake another 10 minutes. Serve burgers on sprouted grain buns with lettuce, tomato, onion, avocado slices. Use balls in sweet and sour over brown rice, or in spaghetti sauce over spaghetti. (We were excited about these as we were wanting to replace Boca Burgers in our menu. We think these are a healthy, great tasting alternative that we like just as well, even better than Boca Burgers!)

Greek Spaghetti (Kathy in FL)

* 12 ounces spaghetti
* 1/2 cup (1 stick) butter (use your butter substitute, butter-flavored crisco or substitute Olive Oil)
* Garlic powder or mashed garlic cloves

Burn butter until golden. Add garlic powder or crushed cloves and serve over cooked, drained spaghetti.

Macho Macaroni and Cheese (Kathy in FL)

* 1 pound elbow macaroni
* 1 pound processed American cheese, grated
* 3 cups milk (fresh, canned, powdered)
* 2 teaspoons dry mustard
* 1 teaspoon TABASCO® Sauce

Preheat oven to 350°F. Cook macaroni according to package directions. Drain macaroni and combine with cheese; mix lightly. Place in buttered 2-quart casserole. Blend milk, mustard and TABASCO® Sauce; pour over macaroni. Cover and bake 35 minutes. Uncover and bake 10 to 15 minutes or until top is lightly browned. Makes 8 to 10 servings

MEATLESS MEAT PATTIES (Kathy in FL)

* 1 cup Mixed Whole Grains (Wheat, Corn, Oats, Adjuki beans, Rye, Barley, Rice, Millet and Buckwheat)
* 1 3/4 cup Water
* 1/4 cup Soy Sauce
* 1 teaspoon Granulated Garlic
* Onion
* 1 teaspoon Cumin, optional
* 1/2 teaspoon Basil
* 1/2 teaspoon Coriander, optional
* 1 teaspoon Vegetable Bouillon

Mix all the grains together then measure them. Grind them quite coarse. Mix all the ingredients together in a pan. While stirring, bring to boil. Turn down the heat, and cook for 10 minutes more. Form into balls, I use a cookie scoop, and freeze. When they are frozen, store them in freezer bags. Recipe makes 48 balls, and I use 2 balls for each hamburger bun. Use instead of hamburger in other recipes. Wonderful as a pizza topping.

Mediterranean Couscous (Kathy in FL)

[Note: this qualifies as vegetarian.]

* 2 T. olive oil
* 1 ½ cups diced onion (can be mixed with diced green peppers if you have them or you can use dehydrated versions of onions and peppers)
* 1 c. sliced carrots (from canned)
* 1 ½ cups salsa
* 1 can chick peas (also known as garbanzo beans)
* 1 (14.5 oz.) can vegetable broth
* 2/3 c. water
* ½ c. golden raisins
* ¼ t. salt (or to taste)
* ¾ t. cumin
* ½ t. cinnamon
* 1 ½ c. uncooked couscous
* minced garlic (optional)

Heat oil in a skillet over medium high heat until hot. Stir-fry your onion, pepper, and/or garlic (all rehydrated if necessary). Cook for 3 to 5 minutes or until tender, stirring occasionally. Add carrots and salsa and mix well. Add beans, broth, water, raisins, salt, cumin, and cinnamon, mix well. Bring to a boil. Remove from heat; stir in couscous. Cover; let stand 5 to 10 minutes. Fluff with a fork before serving. Yield: approx 4 to 5 servings.

ONE POT PASTA (Kathy in FL)

* 4 cups water
* 2 cups tortellini
* 2 tablespoons dried, minced onion
* 2 tablespoons crushed, red pepper flakes
* 1/2 teaspoon salt
* 1 (2.4 ounce) package tomato-with-basil soup mix
* 1 teaspoon oregano, dried
* 1 teaspoon dried minced garlic
* 1/2 cup grated Parmesan cheese
* 3/4 teaspoon ground red pepper

Boil 4 cups water in a Dutch oven. Add pasta, onion, red pepper flakes, and salt. Let cook for 10 minutes (or until tender). Add soup mix, oregano, and garlic. Let cook for 5 minutes. Stir in cheese and ground red pepper.

Paprika Noodles (hoggie)

* 1 onion
* 1 clove garlic
* 300 g tin mushrooms (about 4–5 oz drained weight)
* 1/4 pt chick stock
* 1/4 pt sherry (or half pt stock if no sherry)
* 3 tsp paprika
* 170 g tin evaporated milk
* egg noodles

Fry the onion, garlic, and mushrooms in a drop of oil. Add the chicken stock, sherry, and paprika and simmer covered for 20 min. Add the evaporated milk and bring back to bubbling. Serve with egg noodles (or anything else you like). This dish was originally made with pork added after the onions and mushrooms and I guess you could probably make it with spam or any other tinned meat but I haven’t tried it with those.

PASTA (NJ. Preppie)

* 1 cup flour
* 1 t. salt
* 1/3 c. water

Mix, knead, and roll out on floured surface until thin. Cut into narrow strips with a wheel slicer to make noodles. Let rest for a few hours before boiling or store dry.

Pasta & Tomatoes (ShenVal from Martha Stewart’s program)

Soak 1 lb pasta in 3/4 c olive oil for at least 20 min. Add 2 28 oz cans tomatoes, a little salt & pepper. Put in casserole, 400 degrees for 45 min. Covered. Stir every 15 min. Take out, add 1/2 c parmesan cheese. Note: this recipe does not call for added water to cook the pasta.

Pasta with Garlic and Eggs (Kathy in FL)

* 1/2 lb dry pasta shell macaroni
* 2 eggs, beaten (fresh or powdered)
* 1/2 cup olive oil
* 4 cloves garlic
* 2 tablespoons parmesan cheese
* salt and pepper, taste

Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste.

Pizza Style Pasta (Kathy in FL)

[This is a quick fix as you use a boxed angel hair pasta side dish as the basis for the rest of the ingredients.]

* 1 Angel Hair Pasta with Parmesan Cheese (5.1 oz. package)
* 1/2 cup pizza sauce
* 1 (3 oz. package) sliced pepperoni
* 1 medium green bell pepper (1 cup) diced (or equivalent in dried, or leave out if you don’t have)
* 1 (4.5 oz. jar) jar sliced mushrooms , drained
* 1/4 cup sliced black olives (or use a small can of sliced olives that you’ve drained)
* 2 green onions, sliced (or equivalent in dried chopped onion)
* 1/2 cup shredded mozzarella cheese (if you have it, or try using a powdered cheese mix or canned cheese)

Bring 2 cups of water to a boil in a large skillet. Stir in the pasta and special seasonings. Reduce to medium heat. Gently boil uncovered 4 minutes or until pasta is tender. Stir in remaining ingredients except mozzarella. Let stand 3 minutes. Before serving, top each serving with mozzarella cheese.

Polenta Lasagna (Kathy in FL)

* 4–1/4 cups water, divided
* 1–1/2 cups whole grain yellow cornmeal
* 4 teaspoons finely chopped fresh marjoram (or equivalent in dried marjoram)
* 1 teaspoon olive oil
* 1 pound fresh mushrooms, sliced (or substitute canned or dehydrated mushroom)
* 1 cup chopped leeks (or substitute onions or shallots if you like)
* 1 clove garlic, minced (or use dried minced garlic)
* 1/2 cup (2 ounces) shredded part-skim mozzarella cheese (or substitute of your choice)
* 2 tablespoons chopped fresh basil (or use equivalent in dried)
* 1 tablespoon chopped fresh oregano (or use equivalent in dried)
* 1/8 teaspoon black pepper
* 2 medium red bell peppers, chopped (or use reconstituted dried peppers)
* 1/4 cup freshly grated Parmesan cheese, divided

Note: you could probably also just use your favorite homemade spaghetti sauce for several of the ingredients.

Bring 4 cups water to a boil in medium saucepan over high heat. Slowly add cornmeal to water, stirring constantly with wire whisk. Reduce heat to low; stir in marjoram. Simmer 15 to 20 minutes or until polenta thickens and pulls away from side of saucepan. Spread on 13×9-inch ungreased baking sheet. Cover and chill about 1 hour or until firm.

Heat oil in medium nonstick skillet over medium heat. Cook and stir mushrooms, leeks and garlic 5 minutes or until vegetables are crisp-tender. Stir in mozzarella, basil, oregano and black pepper.

Place bell peppers and remaining 1/4 cup water in food processor or blender; cover and process until smooth. Preheat oven to 350°F. Spray 11×7-inch baking dish with nonstick cooking spray.

Cut cold polenta into 12 (3–1/2-inch) squares; arrange 6 squares in bottom of prepared dish. Spread with half of bell pepper mixture, half of vegetable mixture and 2 tablespoons Parmesan. Place remaining 6 squares polenta over Parmesan; top with remaining bell pepper and vegetable mixtures and Parmesan. Bake 20 minutes or until cheese is melted and polenta is golden brown. Cut into 6 wedges before serving. Makes 6 servings

Spinach and Pasta Bake (Kathy in FL)

* 1 package (7 oz) elbow macaroni (2 cups), cooked, drained
* 1 can of spinach, squeezed to drain
* 1 jar (4.5 oz) sliced mushrooms, drained
* 1 cup Bisquick
* 1 3/4 cups milk
* 1 1/4 cups fat-free egg product (or equivalent in fresh or powdered eggs)
* 2/3 cup grated Parmesan cheese
* 1 teaspoon salt
* 3/4 teaspoon pepper
* 1/4 teaspoon ground nutmeg
* 2/3 cup shredded Cheddar cheese (or substitute shredded Velveeta)

Heat oven to 375°F. Grease 11×7-inch (2-quart) glass baking dish. In large bowl, stir together macaroni, spinach and mushrooms; spread in dish. In large bowl, beat remaining ingredients except Cheddar cheese with wire whisk or hand beater about 1 minute or until almost smooth; stir in Cheddar cheese. Pour over spinach mixture. Bake uncovered 40 to 45 minutes or until golden brown.

TANG TANG NOODLE (Kathy in FL)

* 2 tbsp. peanut oil
* 2 tbsp. green onions, minced
* 2 cloves garlic, minced (or equal measure of dried, minced garlic)
* 1/2 tsp. chili flakes (or red pepper flakes)
* 1/4 c. crunchy peanut butter
* 1/4 c. soy sauce
* 1/2 c. chicken stock
* 1/4 c. red wine vinegar
* 8 oz. Oriental Ramen type noodles, cooked

Saute the garlic and onions in the peanut oil for 2 minutes. Add the chili flakes and saute for 1 minute. Stir in the peanut butter and continue stirring until it is completely melted. Add the soy sauce, stock, and vinegar; stir until thick and bubbly. Toss the sauce into the noodles and coat evenly. Serve warm. Garnish with more minced green onions, if you wish. Makes 4 servings.

Tomato, Bacon, and Onion Fettucine (Kathy in FL)

* 4 oz. uncooked fettucine
* 2 to 3 T. real bacon bits
* 1/4 c. chopped onion (or equivalent in dried chopped onion)
* 1 small to medium can of chopped tomato, drained
* 1/2 t. dried basil

Cook fettucine to desired doneness according to package directions. Cook onion in a little oil or butter until crisp-tender. Add bacon bits to onion along with tomato and basil. Cook just until heated. Immediately toss with cooked fettucine. Yields about 4 side dishes or 2 main dish servings.

Note: You make also use fresh chopped tomato in place of the canned tomato if you have it available and/or 2 T. fresh chopped basil in place of the 1/2 t. of dried basil.

WHEAT SAUSAGE (Kathy in FL)

* 2 cups ground cooked wheat - not packed. (Grind with fine blade of a food chopper).
* 1 egg
* 1 T. oil
* 1 T. brown sugar
* 1 1/2 t. ground sage
* 1 t. sausage seasoning
* 1/4 t. each onion and garlic salt
* 1 t. beef soup base or bouillon
* 1 t. worcestershire sauce

Mix all ingredients together except wheat. Gently fold in wheat. Drop from a spoon into a frying pan of hot oil, 325º - 350º. Flatten slightly and fry about 6–7 minutes on each side. Freezes well after cooking. Good on pizza. Very mild.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Sweets

5 Minute Fudge (debp)

* 1 can sweetened condensed milk
* 2 bags of chocolate chips

Put milk and chips in saucepan. Heat, stirring constantly for around 3 to 5 minutes. As soon as the chips are melted and it has thickened a little, it is done. With regular chocolate I mix in nuts and marshmallows. With white chocolate, I mix in crushed peppermint candy or dried cranberries. Chill until set.

Alphabet Cookies (Kathy in FL)

* 1/2 cup margarine or butter, softened
* 1/2 cup Karo® Light Corn Syrup or Karo® Corn Syrup with Real Brown Sugar
* 1/2 cup sugar
* 1/4 cup creamy peanut butter
* 1 teaspoon vanilla
* 2–1/2 cups flour

Combine margarine, corn syrup, peanut butter, sugar and vanilla in a large bowl and beat at medium speed until smooth. At low speed, gradually beat in flour until well blended. Preheat oven to 350°F. To form letters, roll dough into 1–1/2-inch balls; on smooth surface, roll dough into 8-inch long ropes. Shape ropes into desired letter directly on ungreased cookie sheet. Bake 12 to 15 minutes or until lightly browned. Remove from cookie sheet; cool on rack. May be stored in tightly covered container up to 3 weeks.

Amazing Corn Cake with Caramel Frosting (Kathy in FL)

Cake:

* 1 (17-ounce) can cream-style corn
* 1/2 cup brown sugar
* 3/4 cup sugar
* 3 eggs
* 1 cup oil
* 2 1/4 cups flour
* 1 tablespoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 cup raisins
* 1/2 cup chopped nuts

Caramel Frosting:

* 1/4 cup butter or margarine
* 1/2 cup brown sugar
* 1/4 cup milk
* 2 to 3 cups sifted confectioners’ sugar

Preheat oven to 350 degrees. Grease 13 x 9 x 2-inch baking pan. For cake, combine corn and sugars in mixing bowl. Add eggs and oil. Beat until well blended. Combine flour, baking powder, baking soda, salt and cinnamon. Add to wet ingredients. Mix well. Stir in raisins and nuts. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until done. Cool thoroughly. For frosting, bring butter and brown sugar to a boil in saucepan over medium heat. Remove from heat. Stir in milk. Stir in confectioners’ sugar until spreading consistency is reached. Frost cake.

Amish Friendship Fruit Cake (Kathy in FL)

* 1 (18.25 ounce) box yellow cake mix with pudding in the mix
* 1/3 cup vegetable oil
* 4 eggs
* 1 3/4 cup Amish Friendship Fruit Starter (see Breads for starter)
* 1 cup chopped pecans
* Confectioners’ sugar (if desired)
* Cream cheese frosting (if desired)

Line the bottom of a springform angel food cake pan with wax paper; grease well, then flour. In large mixing bowl of electric mixer, combine dry cake mix and oil. Beat in eggs, one at a time, beating well. Add fruit; mix well. Fold in nuts. Pour batter into prepared pan. Bake in a preheated 350 degree F oven for 40 minutes, then reduce heat to 300 degrees F and bake 35 to 40 minutes more, or until cake tests done. Shake pan to loosen cake from sides and let sit 10 minutes. Lift the center of the pan out and turn cake onto cake plate. Turn cake right-side up before serving. Sprinkle with confectioners’ sugar if desired, or top with cream cheese frosting. This cake tastes better when cold. NOTE: You will use from 1 1/2 to 2 cups drained fruit per cake.

Apple Bean Bake (Kathy in FL)

[Wondering how to make all of those canned beans appetizing and less repetitive? This is actually a very good recipe. And, you can substitute canned apples for the fresh. This recipe does make a buffet sized batch so you’ll need to adjust if you aren’t feed the neighborhood.]

* 48 ounce can Great Northern beans, drained
* 4 T. butter or margarine (or equivalent of choice)
* 3 cups tart cooking apples peeled, cubed (or use canned apples instead)
* 1/2 cup chopped onion (or equivalent of dried chopped onion)
* 3/4 cup light brown sugar
* 1/2 cup catsup
* 1 t. cinnamon
* 1 t. salt or to taste

Melt butter in a large skillet. Add apples and onions. Cook for 10 minutes or until apples are tender, stirring occasionally. Add brown sugar nad stir until dissolved. Blend in catsup, cinnamon and salt. Place beans in 2 quart casserole. Pour apple mixture over beans and mix well. Bake in a preheated 375° oven for 1 hour.

Apple Bread Pudding (Kathy in FL)

* 5 c. old bread
* 1 ½ c. apple juice
* 1/3 c. oil
* 1/3 c. honey
* 1/3 c. molasses
* ½ c. chopped dates
* 1 t. vanilla
* 1 T. baking powder
* 1 t. cinnamon

Soak bread chunks in apple juice. Blend oil, honey, molasses, dates and vanilla. Add honey mixture to the bread and stir well. Mix baking powder and cinnamon together and add to the batter. Mix well; batter should be fairly thick and lumpy. Pour into an oiled 9 x 9 inch pan and bake at 350 F for 30 minutes, until it is firm but moist. Variation: substitute maple syrup for molasses.

Apple Brownies (Kathy in FL)

* 1 c Butter, softened
* 1 3/4 c Sugar
* 2 Eggs, well beaten
* 1 ts Vanilla
* 2 c All-purpose flour
* 1 ts Baking powder
* 1 ts Baking soda
* 1 ts Cinnamon
* 1/2 ts Salt
* 2 c Baking apples, peeled, chopped
* 1/2 c Pecans or walnuts

In a large mixing bowl, cream butter, sugar, eggs and vanilla with electric mixer. Combine dry ingredients and add to butter mixture. Mix until flour is moistened. Fold in apples and nuts. Spread in a greased 9 x 9 inch baking pan and bake in 350 degree oven 45 minutes or until done. Serve warm with a drizzle of vanilla glaze using 1/2 cup powdered sugar, 1 tablespoon hot water and 1/4 teaspoon vanilla.

Apple Chips (Kathy in FL)

* 6 tablespoons confectioners’ sugar
* 2 Granny Smith apples

Preheat oven to 225 degrees F and line 2 large baking sheets with parchment paper. Sift 3 tablespoons confectioners’ sugar evenly onto lined baking sheets. With a mandoline or other manual slicer cut apples crosswise into paper-thin slices. Arrange apple slices in one layer on sheets and sprinkle evenly with remaining 3 tablespoons confectioners’ sugar. Bake slices in upper and lower thirds of oven, switching position of sheets halfway through baking, 2 1/4 hours total, or until slices are pale golden and starting to crisp. Immediately peel apple chips off parchment and cool on a rack. Apple chips keep in an airtight container at room temperature 2 weeks.

APPLE DESSERT PACKETS (Kathy in FL)

* 12 large apples
* 4 tbsp sugar
* 3/4 cup biscuit mix
* raisins
* 3 Tbsp cinnamon (or to taste)

Core and chop 1 apple in fairly large pieces, peeling if desired. Mix 1 tsp. sugar, a few raisins and cinnamon to taste with 1 Tbsp. biscuit mix; stir into chopped apple. Wrap in a piece of greased aluminum foil, leaving sufficient space for steam. Cook in the embers approximately 30 to 45 minutes (the juice of the apple moistens the dough sufficiently). Makes 12 packets.

APPLE CRISP (Kathy in FL)

* 3/4 cup flour
* 3/4 cup brown sugar
* 1/2 tsp cinnamon
* 1/2 cup margarine or margarine substitute
* 3/4 cup dehydrated apples *water — as needed (at least 3/4 cup to rehydrate, then add 1/2 to 1 cup more)

1. Simmer apples in water according to package directions. (or soak dehydrated apples in equal amount of water for 30–40 minutes, then simmer in water.)
2. When well heated, but not completely cooked, add the sugar/flour mixture and spread in a frying pan. Continue cooking until mixture is bubbly and thickened.
3. As an alternative this may be baked in a reflector over. Spread the apple mixture in a baking pan and pat out the flour/sugar mixture over them. Bake in front of a good high fire, turning the fan once or twice to assure even baking. Makes about 6 cups.

APPLE FRITTERS (Kathy in FL)

* 3 C. flour
* 1/3 C. dried egg powder
* 1 1/2 C. milk
* 4 tsp. baking powder
* 1 1/2 tsp. salt
* 2 tsp. sugar
* 2 T. oil
* 1/4 C. water
* 1 C. dried apple slices (reconstituted)

Sift together dry ingredients. Combine milk, oil, and water. Add to dry ingredients, mix well until moistened. Chop rehydrated apple slices and add to the batter. Mix. Heat 2 inch of oil in a skillet and drop batter by spoonfuls into hot oil. Fry, turning once until brown. Drain on a paper towel.

Apple Kuchen Coffee Cake (Irene)

* 1/2 cup sugar
* 1/3 cup butter or margarine, softened
* 1 egg
* 2 cups Original Bisquick® mix
* 1/2 cup vanilla yogurt
* 1 egg
* 1 large cooking apple, peeled and thinly sliced (1 1/2 cups)
* 1/4 cup sugar
* 1/4 teaspoon ground cinnamon

1. Heat oven to 350º F. Grease bottom and side of springform pan, 9×2 inches, or round pan, 9×1 1/2 inches, with shortening.
2. In medium bowl, beat 1/2 cup sugar, the butter and egg with electric mixer on low speed about 30 seconds or until smooth. Beat in Bisquick. Spread over bottom and 1 inch up side of pan.
3. In small bowl, mix yogurt and egg until smooth. Stir in apple; spoon over batter in pan. Mix 1/4 cup sugar and the cinnamon; sprinkle over apple mixture.
4. Bake 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes; remove side of pan. Serve warm.

Apple Pie-Cake (Kathy in FL)

* 2 large eggs (or your equivalent of choice)
* 1/2 teaspoon vanilla extract
* 1/3 cup sugar
* 1 1/4 cup all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1/4 teaspoon salt
* 1 21-ounce can of apple pie filling
* 1 1/2 T. sugar for sprinkling on top

Preheat the oven to 350 degrees F. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thick—about one minute. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined. Stir in the pie filling. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean.

Hey Kathy— This cake is excellent!! Everyone try out Kathy’s apple pie cake. Very moist and will be great with whipped cream or ice cream later tonight! You might have to bake a bit longer than 20 minutes - I let mine go 40. (CCprep)

Apple Sauce Bread Pudding (Kathy in FL)

* 1 (16-ounce) loaf light white bread, sliced
* 1 cup raisins
* 2 teaspoons ground cinnamon
* 2 cups milk (fresh, canned or powdered)
* 8 egg whites (fresh or powdered)
* 1 cup Apple Sauce
* 1/2 cup firmly packed light brown sugar
* 1–1/2 teaspoons vanilla extract

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray. Cut bread into 1/2-inch cubes. In large bowl, toss bread with raisins and cinnamon. In medium bowl, stir together milk, egg whites, apple sauce, brown sugar and vanilla. Pour over bread cube mixture; mix well. Let stand 25 minutes. Pour mixture into prepared pan. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 15 to 20 minutes before serving. Refrigerate leftovers.

Apple Spice Dump Cake (Kathy in FL)

* 1 (18.25 ounce) box spice cake mix
* 2 (21 ounce) cans apple pie filling
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon ground allspice
* 1 tablespoon granulated sugar
* 3/4 cup butter
* 1 cup chopped nuts

Preheat oven to 350 degrees F. Pour the apple pie filling into a 13 x 9-inch baking pan. In a small bowl, mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and sprinkle nuts on top. Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides. Serve warm with ice cream or whipped topping.

Apple Treat (Kathy in FL)

* 4–5 slices of buttered bread
* 1 can sweetened apple sauce
* 2 eggs
* 1 pint milk
* 1/2 cup granulated sugar
* 1/2 tsp. salt

Line the bottom of a pudding dish with buttered bread and cover with apple sauce. Repeat until dish is half-full, finishing the layering with the bread on top. Mix eggs, milk, sugar, and salt. Pour this mixture over bread and sauce. Bake until set. Serve cold with cream, sugar, and nutmeg gratings or cinnamon. Oven: 350 F. Time: Approx. 25 minutes

APPLESAUCE WITH GINGERBREAD DUMPLINGS (Kathy in FL)

* 2 jars of applesauce
* 1 package of any flavor muffin mix or gingerbread mix

Dump applesauce into pan with lid. I sometimes add some sugar and a little water to the applesauce. Place on grill over fire or on hot coals. Mix up gingerbread mix and drop into applesauce. Cover and let cook for about 25 minutes. Good with ice cream, cool whip or milk poured on it.

Baked Caramel Pudding-Mix (Kathy in FL)

* 1 1/2 cup Bake it all mix (e.g., Bisquick brand)
* 1/2 cup Brown sugar — packed
* 1/2 cup Milk (use powdered or canned)
* 1 t. Vanilla extract
* 1/2 c Nuts — coarsely chop

Topping:

* 3/4 cup Brown sugar — packed
* 3 T. Butter or margarine
* 1 t. Vanilla extract
* 1 cup Water — boiling

Combine pudding ingredients except nuts. Stir to blend. Spread batter in 11 by 7 by 1–1/2-inch pan, bottom rubbed with shortening. Sprinkle nuts over the batter. Combine topping ingredients. Pour over batter and nuts. Bake in a 350 F. oven 30 to 35 minutes. Spoon into dessert dishes. Serve warm with whipped cream. Yield: 6 to 8 servings

Baked Fudge Pudding-Mix (Kathy in FL)

* 1 1/2 cup bake it all mix
* 1/2 cup granulated sugar
* 2 T. cocoa
* 1/2 cup milk
* 1 t. vanilla extract

Topping:

* 1/4 cup cocoa
* 3/4 cup brown sugar — packed
* 1 1/2 cup water — boiling

Combine cake ingredients. Stir to blend. Spread batter in 8 by 8 by 2-inch pan, bottom rubbed with shortening. Combine topping ingredients, stirring until cocoa is thoroughly dissolved. Pour over batter. (Don’t be afraid! It is NOT a mistake.) Bake in a 350 F. oven about 40 minutes. Spoon into dessert dishes. Serve warm with topping of your choice including any of the toppings you would use on ice cream, if desired. Yield: 9 servings

Baked Oatmeal with Sautéed Apples (Kathy in FL)

* 3 cups old fashioned oats
* 3/4 cup brown sugar, packed
* 2 teaspoons baking powder
* 1 teaspoon salt
* 2 cups milk
* 1 cup butter, melted and slightly cooled
* 2 eggs, beaten
* Sauteed Apples (recipe follows)

Preheat oven to 375*F (190*C). Grease a 13 x 9 x 2-inch baking pan; set aside. In a large mixing bowl, combine oats, sugar, baking powder and salt. In another bowl combine milk, melted butter and eggs; mix well. Pour into oat mixture and stir until just mixed. Spread in prepared baking pan. Bake for 25 minutes. Serve topped with Sauteed Apples. Makes 6 servings.

Sauteed Apples

* 2 to 3 tart green apples, peeled and thinly sliced
* 2 tablespoons butter
* 1/4 cup brown sugar, packed
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* Pinch of salt

Saute apples in a heavy skillet in butter. Add brown sugar, nutmeg, cinnamon, cloves and salt. Cover skillet and cook over low heat about 20 minutes or until apples are tender. Makes about 2 cups.

Basic Pastry Recipe (no-butter) (Kathy in FL)

* 5 cups All-purpose flour
* 1 tablespoon White vinegar
* 1 pound cold shortening
* Ice Water
* 1 Egg

Measure flour and place in a large bowl. Cut cold shortening into 1 inch cubes and add to flour. Using a pastry blender or 2 knives, cut shortening into flour until it is the consistency of coarse meal. Make a well in center. Place egg and vinegar in a measuring cup. Add ice water to bring it up to 1 cup. Whisk to break up egg and blend with water. Add liquid to flour mixture all at once. Then, using a fork, work until all dry ingredients are moist. Using your hands, gather dough into a firm ball. Do not over- mix or knead dough. Cut dough into 4 equal pieces. Wrap each piece of dough individually and refrigerate until well chilled, at least 30 minutes but preferably overnight. Well-wrapped pastry will keep well in the refrigerator for a least a week or in the freezer for several months. Makes 4 crusts.

Best Sugar Cookie Recipe (lohrewok)

* 1 cup shortening
* 2 cup sugar
* 2 eggs
* 1 t vanilla
* 1 cup sour cream (or substitute plain yogurt)
* 5 cup flour

Mix ingredients in order shown. Roll, cut and bake at 350 till lightly browned. I also had a little nutmeg since I like the flavor. They are better after sitting for a day. Freeze well too. Note: Dough does not need to be chilled before baking, and when rolling out you will need lots of extra flour and sugar. I use about half of each when rolling out.

Black Forest Cobbler (Kathy in FL)

* 1 chocolate cake mix
* 1 cherry pie filling
* 1–2 Hershey bars (you can never have too much chocolate.)
* chopped walnuts if your crew likes ‘um

Put cherry pie filling in dutch oven first then add the cake mix (if your cake mix calls for eggs and or milk by all means add it for a richer texture if you have them, or used powdered variety. It will still work with out it though.) Mix only if you add eggs and milk. Add the walnuts if the crew will let you. Break up the Hershey bar on top so it will melt. Cooking time approx 45 min.

BLENDER EGG CUSTARD (Kathy in FL)

* 1/3 c. Bisquick
* 2/3 c. sugar
* 2 c. milk (fresh, canned, or powdered)
* 1 tsp. vanilla
* 1/3 stick margarine, melted
* 3 eggs (fresh or powdered)
* nutmeg

Put in blender Bisquick, sugar, milk, vanilla and margarine. Blend for 30 seconds. Add eggs; blend slightly. Add a sprinkle of nutmeg. Pour into agreased 9-inch Pyrex dish and bake at 350 degrees for about 30 minutes or until center is firm.

Blueberry Couscous Cake Recipe (Kathy in FL)

* 6 cups apple juice
* 1 Tbsp vanilla
* 3 cups couscous
* 1 pint blueberries

Pick over blueberries, wash and set on paper towels to dry. Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened and all juice absorbed. Remove from heat. Gently fold the blueberries into hot mix. Rinse, but don’t dry, a 9 x 14-inch cake pan and pour the mix into it. Chill until set, about 2 hours. Cut into squares. Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

Brown Rice Apple Crisp (Kathy in FL)

[This can double as a breakfast recipe.]

* 2 tbsps margarine (or appropriate substitute)
* 1 cup Long Grain Brown Rice
* vegetable cooking spray
* 2 cans (20 oz, each) Pie-Sliced Apples, undrained
* 1 tbsp lemon juice (from bottle is OK)
* 1 cup brown sugar, packed (divided)
* 2 tsp ground cinnamon
* 1 1/2 cups uncooked rolled oats
* 1/2 cup raisins
* 1/2 cup walnuts, chopped

Preheat oven to 350º F. Prepare rice according to package directions. Spray shallow 3 quarts baking dish (13 x 9) with cooking spray; set aside. Combine cooked rice, apples, lemon juice, ½ cup brown sugar and cinnamon in prepared dish. Combine oatmeal and remaining ½ cup brown sugar in medium bowl; cut in margarine until mixture resembles course crumbs. Stir in raisins and nuts. Sprinkle over rice mixture. Bake until heated, about 20 minutes. Serve warm. Serves 8

Brownie Rice Pudding (Kathy in FL)

* 2 cups freshly cooked, hot rice
* ½ cup chocolate morsels
* ½ cup shredded coconut
* 1 cup miniature marshmallows
* ½ cup milk, scalded
* 1 egg, beaten

Mix all ingredients together and put in a 1-quart casserole. Set casserole in pan filled with 1-inch hot water. Bake in preheated 350-degree oven for 45 minutes or until knife inserted in the middle of pudding comes out clean. Serve warm or chilled. Makes 6 servings.

Buttery Pecan Pie (Kathy in FL)

* 1 1/2 cups instant Rice
* 1/3 cup pecans chopped
* 2 tbsp. butter
* 1 1/2 cups water
* 1 tsp. lemon juice
* 1/2 tsp. salt
* 1/8 tsp. black pepper
* 1 green onions thinly sliced

Bring water and salt to a boil in saucepan. Stir in rice, butter, lemon juice and pepper. Cover and remove from heat. Let stand 5 minutes, or until all water is absorbed. Stir in green onions and pecans.

CAMP RICE PUDDING (Kathy in FL)

* 1 C instant rice
* 1 tsp cinnamon
* 1/4 C dried fruit
* 1/4 tsp salt
* 2 Tbsp sugar

Boil 1 C water and stir in the ingredients. Cover and wait 5 minutes.

CAMPFIRE CINNAMON COFFEECAKE (Kathy in FL)

* 2 tb butter or margarine
* 1 c packaged biscuit mix (Bisquick, etc.)
* 1/3 c evaporated milk, undiluted
* 1 tb prepared cinnamon-sugar

Make Coffeecake: Cut butter into tiny pieces over biscuit mix in medium bowl. Toss lightly with fork until butter is coated. Make a well in center. Pour in milk and cinnamon-sugar, stirring with fork just until mixture is moistened. Turn dough into a lightly greased and floured 8-inch shiny, heavy skillet. With floured hands, pat down evenly into the skillet. Cook, covered, over very low heat, 12 to 15 minutes, or until a cake tester or wooden pick inserted in center comes out clean. For Topping: Spread the coffeecake with 2 tablespoons butter or margarine. Then sprinkle 1 teaspoon prepared cinnamon-sugar over all of it. Cut into quarters, and serve warm.

Cape Cod Applesauce Cake (Kathy in FL)

* 1 1/2 cups Bisquick Baking Mix
* 1/2 cup brown sugar, packed
* 1 egg (fresh or powdered)
* 2 tablespoons water
* 1/2 cup applesauce
* 2 tablespoons shortening
* 1 teaspoon vanilla
* 1/2 teaspoon cinnamon
* Cinnamon candy frosting, recipe follows

Heat oven to 325 degrees. Blend all ingredients except frosting in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes medium speed. Pour batter into greased and floured square pan, 8 x 8 x 2 inches or round layer pan, 9 x 1 1/2 inches. Bake 30 - 35 minutes or until wooden pick inserted in center comes out clean. Cool. Frost with cinnamon candy frosting. Refrigerate leftovers.

Cinnamon Candy Frosting (Kathy in FL)

* 3 tablespoon red cinnamon candies
* 1 tablespoon light corn syrup
* 1 tablespoon water
* 1 egg white (fresh or powdered)

Heat candies, syrup and water in small saucepan over medium heat just to boiling, stirring constantly. Remove from heat, candies will not be completely dissolved. In small mixer bowl, beat egg white on high speed until stiff. Continue beating, pouring hot syrup very slowly in a thin stream into beaten egg white. Beat on high speed until soft peaks form.

Caramel Apple Dessert Squares (Irene)

* 1 1/2 cups Original Bisquick® mix
* 2/3 cup granulated sugar
* 1/2 cup milk
* 2 medium cooking apples, peeled and sliced (2 cups)
* 1 tablespoon lemon juice
* 3/4 cup packed brown sugar
* 1/2 teaspoon ground cinnamon
* 1 cup boiling water
* Sweetened whipped cream or ice cream, if desired

1. Heat oven to 350º F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended.
2. Pour into ungreased square pan, 9×9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.

Caramel Rice Pudding (Kathy in FL)

* 3 cups cooked white rice
* 1/2 cup raisins
* 1 teaspoon vanilla
* 1 can (14 ounces) sweetened condensed milk
* 1 can (12 ounces) evaporated milk
* 1 tablespoon sugar
* 1 teaspoon ground cinnamon

Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix all ingredients except sugar and cinnamon in cooker. Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding. Sprinkle pudding with sugar and cinnamon. Serve warm.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Sweets

Carrot Cake (Kathy in FL)

* 2 cups flour
* 1 cup sugar
* 1 1/4 tsp. baking soda
* 1/2 tsp. salt
* 1 tsp. cinnamon
* 1 tsp. nutmeg
* 1 tsp. allspice
* 5 slices candied ginger, chopped
* 4 tsp. Just Whites
* 1 cup raisins
* 1 can sliced carrots
* 1/2 cup oil

Put the carrots in a bowl and mash a bit with a fork. Leave them looking like shredded carrots. Add the dry ingredients and the raisins. Mix well. The carrot liquid should be enough, but if batter is too dry, add a little water. Grease your cast iron skillet and put the batter in it. Cover and cook at low heat for about 30–40 minutes.

Variations (kristikaylene): I tried this carrot cake recipe, with just a few alterations and it was fabulous! I didn’t have candied ginger, so I used 2 tsp. ground ginger. I also added one snack cup of diced pears (I meant to add pineapple, but grabbed the wrong thing…) and about 1/4 cup chopped walnuts. I used an egg…just because I could…you can also use 1 heaping teaspoon of soy flour and 1 teaspoon of water to replace the egg. I think the soy flour is generally less expensive than the All Whites. I cooked it in a cast iron skillet. It was super moist, very spicy and gobbled up quickly. Definitely the best use I have ever seen for canned carrots!

Cherry or Cranberry Rice Pudding (Kathy in FL)

* 1–1/2 cups milk
* 1 cup hot cooked rice
* 3 eggs, beaten
* 1/2 cup sugar
* 1/4 cup dried cherries or cranberries
* 1/2 teaspoon almond extract
* 1/4 teaspoon salt

Combine all ingredients in large bowl. Pour mixture into greased 1–1/2-quart casserole. Cover with foil. Add rack to 5-quart slow cooker and pour in 1 cup water. Place casserole on rack. Cover; cook on LOW 4 to 5 hours. Remove casserole from slow cooker. Let stand 15 minutes before serving.

Chocolate Chip Bubble Biscuits (Kathy in FL)

BISCUITS:

* 2 1/2 cups Hungry Jack® Complete Pancake & Waffle Mix (Just Add Water)
* 1/3 cup sugar
* 1/2 cup miniature semisweet chocolate chips
* 1/2 cup water
* 1/2 cup sour cream (made from evaporated milk)
* 1/2 teaspoon vanilla

TOPPING:

* 1/4 cup sugar
* 1/4 cup finely chopped walnuts
* 1/2 teaspoon cinnamon

1. Heat oven to 375°F. Grease 8 or 9-inch square pan. In large bowl, combine pancake mix, 1/3 cup sugar and chocolate chips; stir until just mixed. Add water, sour cream and vanilla; blend well. On well-floured surface, shape dough into 16 balls (about 2 inches in diameter). Place balls in 4 rows of 4 each in greased pan.
2. In small bowl, combine all topping ingredients; mix well. Sprinkle evenly over balls of dough.
3. Bake at 375°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes before serving. Serve warm.

Serving size: 16 biscuits. High Altitude: Add 1/4 cup flour to dry pancake mix. Bake as directed above.

Chocolate Graham Crackers (Kathy in FL)

* 1 1/2 cups all purpose flour
* 1 cups graham flour
* 1/2 teaspoons salt
* 1/2 teaspoons baking soda
* 1/4 cups cocoa
* 3/4 cups butter
* 1/3 cups granulated sugar
* 1/3 cups brown sugar
* 3 tablespoons honey
* 1 teaspoon vanilla extract
* 1 large egg

For the sugar topping:

* 2 tablespoons butter, melted
* 1/4 cup granulated sugar

1. Mix the dry ingredients together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
6. For the topping, brush the tops of the crackers with melted butter. Sprinkle the sugar over the buttered tops.
7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Chocolate Macaroon Rice Pudding (Kathy in FL)

* 3 cups cooked medium grain rice
* 1 (14-ounce) can unsweetened coconut milk
* 1 cup sweetened condensed milk
* 1 cup milk
* 8 ounces semi-sweet chocolate, chopped
* 2 cups flaked coconut

Combine rice, coconut milk, condensed milk and milk in a 2-quart saucepan. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat. Add chocolate and coconut, stirring until chocolate is melted. Garnish with toasted coconut and shaved chocolate, if desired. Makes 8 serving(s).

Cinnamon Graham Crackers (Kathy in FL)

* 1 1/2 cups all purpose flour
* 1 1/4 cups graham flour
* 1/2 teaspoons salt
* 1/2 teaspoons baking soda
* 1 teaspoons cinnamon
* 3/4 cups butter
* 1/3 cups granulated sugar
* 1/4 cups brown sugar
* 1/4 cups honey
* 1 teaspoon vanilla extract
* 1 large egg

For the sugar and cinnamon topping:

* 2 tablespoons butter, melted
* 3 tablespoons granulated sugar
* 2 teaspoons cinnamon

1. Mix the dry ingredients together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
6. For the topping, mix the cinnamon and sugar together in a bowl. Brush the tops of the crackers with melted butter. Sprinkle the cinnamon-sugar mixture over the buttered tops.
7. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

Cinnamon Rice Pudding Mix (Kathy in FL)

* 4 cups uncooked medium grain rice, divided
* 2 cups sugar, divided
* 8 cinnamon sticks
* 2 teaspoons salt, divided
* 1 teaspoon ground vanilla, divided

Place 1 cup rice in each of 4 zip-top plastic bags. Combine ½ cup sugar, 2 cinnamon sticks, ½ teaspoon salt, and ¼ teaspoon ground vanilla in each of 4 separate zip-top plastic bags. Makes 4 rice pudding mixes. Preparation instructions: Combine 1 cup rice, 1 ¾ cups water, and 1 tablespoon butter or margarine (optional) in 2- to 3- quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed. Add 3 cups milk, ¼ cup butter and 1 sugar-spice mix. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired. Makes 6 servings.

Cocoa Rice Pudding (Kathy in FL)

* 1 1/2 c cooked rice
* 1/4 c cocoa
* 3 tb granulated sugar replacement (or the equivalent in regular sugar)
* 1 ts vanilla extract
* 2 eggs, separated (or use powdered eggs, whole and white)
* 1/8 ts salt
* 1/4 ts cream of tartar

Combine cooked rice, cocoa, sugar replacement, vanilla and egg yolks in mixing bowl. Stir to blend completely. Beat egg whites with salt and cream of tartar into stiff peaks. Gently fold eggs whites into cocoa mixture. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 15 or 20 minutes or until pudding is set.

Corn Candy (TT in Ada OK)

If water is not a problem: washed whole field corn (off the cob or bought from the feed store) in the jar to about 1/3 of the jar size—I use quarts. Add water to half full. Rinse 2 - 3 times a day. Save water you pour off and use in cooking same day or freeze. Add water to corn as it swells. Keep it about 1/2 inch above corn. Be sure to slosh it around when you rinse and pour off water before adding fresh, so this won’t mildew. When corn sprouts, rinse and spread out on a cookie sheet and dry in oven at about 120 - 130 degrees F. Stir at least every hour for first four hours. When dry, add salt to taste. You have just made corn candy. Can be used with milk and sugar for breakfast, desert, or snack. Some like syrupy crackerjack taste, or add to soups. This is very nutritious, and will take the place of the unhealthy and expensive chips, etc., that many will crave after a couple of weeks of prep food.

You can also make a rice cereal to use as above by adding lots of water and boiling rice until it explodes, then drying in the oven the same way. It won’t be sweet tasting like the sprouted corn, but with a little salt or substitute seasoning, you can snack on it to quell the munchies.

COTTAGE CHEESE COOKIES (Kathy in FL)

[An example of using alternative ingredients to create traditional items.]

* 1/2 c Butter or butter substitute
* 1 1/2 c all-purpose Flour
* 2 tsp Baking powder
* 1/2 c Cottage cheese (fresh or made from canned milk)
* 1/2 c Sugar
* 1/2 tsp Salt

Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings.

Cream Soda Cake (Kathy in FL)

* 1 box yellow cake mix
* 1 cup boiling water
* 1 small package strawberry Jell-O
* 1 can cream soda

Bake cake mix according to package instructions. After cake is done, use cup of boiling water with Jell-O and cream soda, then punch holes in cake with a fork. Pour mixture over cake. Icing: Mix one cup of milk, small instant vanilla pudding, and small tub of Cool Whip. Blend well, spread on cake. You may use any flavor of cola that you wish. One of the best I’ve tasted (other than this one) was made with Sprite and lemon Jell-O.

Creamsicle Cake (Kathy in FL)

* 1 (18.25 ounce) box orange flavored cake mix
* 1 small box orange gelatin
* 1 cup hot water
* 1/2 cup cold water
* 1 (8 ounce) container nondairy whipped topping (or use the equivalent in Dream Whip)
* 1 small box instant vanilla pudding
* 1 cup milk
* 1 teaspoon vanilla extract
* 1 teaspoon orange extract

Mix cake mix and bake in a 13 x 9-inch baking pan according to package directions. Let cake cool, the poke holes in cake 1 inch apart with a fork. Mix the gelatin with the hot water, then add the cold water. Pour evenly over the cooled cake. Combine the whipped topping, instant vanilla pudding, milk and vanilla and orange extracts. Beat until thoroughly mixed and thickened. Spread evenly over the cake. Refrigerate cake for at least 1 hour before serving, if possible.

Creamy Fruit Tarts (Irene)

* 1 cup Original Bisquick® mix
* 2 tablespoons sugar
* 1 tablespoon butter or margarine, softened
* 2 packages (3 ounces each) cream cheese, softened
* 1/4 cup sugar
* 1/4 cup sour cream
* 1 1/2 cups assorted sliced fresh fruit or berries
* 1/3 cup apple jelly, melted

1. Heat oven to 375º F. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
2. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
3. Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
4. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

Deep Fried Snickers Bar (Kathy in FL)

* 1 Snickers® bar (or substitute Milky Way® or Mars® bar)
* 1 cup all purpose flour
* 1/2 cup cornstarch
* 1 pinch baking soda
* milk or beer
* oil (for deep frying)

Chill the chocolate bar by keeping it in the fridge (or at least as much as possible), but don’t freeze it. Mix the flour, cornstarch, and baking soda together. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream. Heat the oil until a small piece of bread will brown in a few seconds, but don’t allow it to smoke. If the oil smokes, your temp is too high and can flash ignite. Remove wrapper from chilled chocolate bar. Coat completely in batter. Carefully lower into hot oil and fry until golden brown.

Dude Ranch Pudding (Kathy in FL)

* 1 cup brown sugar, packed’
* 2 cups water
* 2 tablespoons butter or margarine
* 3/4 cup brown sugar, packed
* 1 1/4 cups Bisquick Baking Mix
* 1/3 cup water or milk
* 1 cup raisins or cut up dates
* 1/2 cup chopped nuts
* 1 teaspoon vanilla

Heat oven to 350 degrees. Combine 1 cup sugar, 2 cups water and the butter in saucepan. Heat to boiling; boil 5 minutes. Pour into ungreased square pan, 8 x 8 x 2 inches. Stir remaining ingredients to a soft dough. Drop dough by spoonfuls into mixture in pan. Dough will spread as it bakes. Bake 40 - 45 minutes. Serve warm and if you like, with whipped cream. Makes 9 servings.

Easy Drop Danish (cottontop)

1. Heat oven to 450. Lightly grease cookie sheet. Stir Bisquick, margarine, and sugar in medium bowl until crumbly. Stir in milk until dough forms; beat 15 strokes.
2. Drop dough by rounded tablespoons about 2 inches apart onto cookies sheet. make a shallow well in center of each with back of spoon; fill with 1 teaspoon preserves (blueberry or other).
3. Bake 10–15 minutes or until golden brown. Drizzle Vanilla glaze over warm danish.

VANILLA GLAZE

* 3/4/ cup powdered sugar
* 1 tablespoon warm water
* 1/4 teaspoon vanilla

Mix all ingredients until smooth and thin enough to drizzle.

Instead of using preserves, you could melt chocolate and fill the center, and use mint flavoring instead of vanilla for the drizzle.

(Assume use the proportions of Bisquick, margarine, and sugar specified for shortcakes on the box unless we hear otherwise from cottontop.)

Easy Toffee Candy (Kathy in FL)

[Possible idea for a special treat during SIP]

* 1 1/4 cups (2 1/2 sticks) butter, divided
* 35 to 40 soda crackers
* 1 cup packed dark brown sugar
* 1 can (14 ounces) Sweetened Condensed Milk
* 1 1/2 cups (9 ounces) Semi-Sweet Chocolate Morsels
* 3/4 cup finely chopped walnuts

PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces. MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute. SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Egg-Less Chocolate Cake (Kathy in FL)

* 1 3/4 cup sifted cake flour
* 1 cup sugar
* 1/4 cup cocoa
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/3 cup shortening
* 1 1/2 teaspoons vanilla extract
* 1 tablespoon vinegar
* 1 cup cold water

Sift dry ingredients together into a mixing bowl. Add remaining ingredients and beat until almost smooth. Pour into a greased and floured 9-inch square baking pan. Bake at 350 degrees F for about 30 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Eggnog Rice Pudding (Kathy in FL)

* 2 T. Cornstarch
* 2 c. Cooked Rice
* 1 quart Eggnog
* 1 dash Nutmeg

In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, about 10 minutes. Pour into serving dishes. Garnish with nutmeg.

Fruit and Nut Bars (clv)

* 3/4 C ea honey and brown sugar
* 1 C peanut butter
* 1/2 C ea chopped dates and figs, coconut, sunflower seeds, chopped almonds and cashews, dry milk powder, wheat germ, oatmeal
* 2 C Rice Krispies

Heat honey, brown sugar, and peanut butter until melted, then pour over dry stuff, mix, press into greased 9×13 pan and let set up and cut into bars.

Fruit and Nut Couscous (Kathy in FL)

* 1 cup couscous, dried
* 1/2 cup dried fruit, chopped if necessary (raisins, apricots, or currants recommended)
* 1/4 cup nuts, chopped (cashews, pistachios, or almonds recommended)
* 1 1/3 cups water
* 1 Tbsp oil
* Small pinch ground garlic
* 1/4 tsp ground cinnamon
* 1/4 tsp curry powder

Combine couscous, dried fruit, and nuts. Combine water, oil, and spices and bring to a boil. Add couscous mixture and take off heat. Cover and let sit for 5 minutes. Makes 2–3 servings.

Fruit and Oat Squares (Kathy in FL)

* 1 cup all-purpose flour
* 1 cup uncooked quick oats
* 3/4 cup packed light brown sugar
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon ground cinnamon
* 1/3 cup butter or margarine, melted
* 3/4 cup apricot, cherry or other fruit flavor preserves

Preheat oven to 350°F. Spray 9-inch square baking pan with nonstick cooking spray; set aside. Combine flour, oats, brown sugar, baking soda, salt and cinnamon in medium bowl; mix well. Add butter; stir with fork until mixture is crumbly. Reserve 3/4 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake 5 to 7 minutes or until lightly browned. Spread preserves over crust; sprinkle with reserved crumb mixture. Bake 20 to 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into 16 squares.

Hint: Store individually wrapped Fruit and Oat Squares at room temperature up to 3 days, or freeze up to 1 month.

Fruit Bits Cobbler (Kathy in FL)

* 1 pkg. Jiffy cake mix
* 1/2 package Sunkist Fruit Bites
* 1/2 cup sugar
* 1 tsp. cinnamon

Mix the fruit bites, sugar and cinnamon with 2 cups water and stir. Heat to boil and reduce on simmer for 5 minutes. Mix the cake mix (small box) with 5–7 tbs. water to make thick batter. Spoon onto fruit and cook about 10 more minutes on simmer. Serves 3.

FRUIT COBBLER (Suzyinaz; printed from COOKS.COM)

* 1 stick butter
* 1 cup Bisquick
* 1 cup Milk
* 1 can of favorite fruit pie filling (or make your own using fresh fruit, sugar, cornstarch)

Melt 1 stick of butter in Pyrex dish or other container to bake cobbler. Mix 1 cup Bisquick, 1 cup sugar and 1 cup milk in bowl. Pour over butter. Do not stir. Drop fruit filling by spoonfuls on top of mixture. Do not stir. Bake at 350 degrees for 45 minutes. Take out of oven and sprinkle with sugar and, or cinnamon if desired and bake another 15 minutes or until golden brown.

Fruit Turnovers (Kathy in FL)

Just use any pie crust recipe and then fill with your choice of pie filling. We call them “fried pies.” I even have cream pie fillings that I can use … lemon, key lime, banana cream, chocolate cream, etc. Just be sure and crimp the edges tightly closed and watch them well when you flip them on the skillet. They aren’t like pies that go in the oven so you shouldn’t need to create a “vent” which would let the steam (and filling) escape.

You can also use preserves and jams … probably chutney as well … for a filling if you don’t have any canned pie filling. Just make the “pies” smaller. I wouldn’t suggest using jelly though because it would melt too much as you were cooking the crust.

You can also make these with meat filling and left over veggies. They are called other things in other places … pasties, empanadas, etc. A real easy veggie pastie can be made with left over mashed potatoes mixed with some diced leftover mixed veggies (whatever you have on hand) … you use this as the filling instead of meat or fruit.

Gingerbread Doughnuts (Kathy in FL)

* 1/2 cup firmly packed dark brown sugar
* 1 egg, beaten (or equivalent of your choice)
* 1/2 cup molasses
* 1/2 teaspoon baking soda
* 2 teaspoons baking powder
* 3 teaspoons ginger
* 1/2 teaspoon salt
* 2 1/2 to 3 cups sifted flour
* 1/2 cup dairy sour cream (from fresh, canned, or made from canned evaporated milk)

Lemon Glaze:

* 1 cup sifted confectioners’ sugar
* 1 tablespoon light cream (or substitute such as canned table cream or evaporated milk)
* 1 teaspoon lemon juice
* 1/2 teaspoon grated lemon peel

Combine brown sugar and well beaten egg. Stir in remaining ingredients, except flour and glaze. Work as quickly as possible adding just enough flour to make a soft dough. Flour your hands and pull off 4 pieces of dough, each the size of a plum. Roll each piece quickly between the hands to make a strip, then form a ring, pinching ends together. Drop at once into hot fat (360 degrees F). Cook 4 doughnuts at a time. Keep turning them until they’re brown on each side. Drain. Dip tops of warm doughnuts in Lemon Glaze.

GRILLED POUND CAKE S’MORES (Kathy in FL)

* 1 (10.75 oz) frozen pound cake — thawed or you could use one of those snack type pound cakes that are individually wrapped in plastic (single serving type thing)
* 1 cup marshmallow cream
* 1 cup (6 oz) semisweet chocolate morsels

Slice cake horizontally into 3 layers. Place bottom layer on a large sheet of heavy-duty foil; spread with 1/2 cup marshmallow cream, and sprinkle with 1/2 the morsels. Repeat procedure, ending with third cake layer. Fold edges of foil to seal securely. Grill, without grill lid, over low heat (under 300 degrees F) 7–20 minutes or until warm. Slice and serve immediately.

Grog Cakes (Kathy in FL)

* 1/2 cup dry milk
* 2 cup oatmeal (not instant)
* 1/4 tsp. cinnamon
* 1/4 tsp. nutmeg
* 2 tbsp. brown sugar
* 1 tsp. baking powder
* 1 egg (optional)
* 2 tbsp. oil (plus some to grease the pan)
* 1 1/4 cup water

Combine all the dry ingredients in a plastic baggie. Some folks blend the oatmeal until it is the consistency of flour (I like it whole). Put the oil in a small plastic bottle. Beat egg, oil, water and dry ingredients together. Let stand 10 minutes (don’t skip this part). Cook in a greased pan, until lightly browned. Serve with honey, butter, jam or syrup. These can also be cooked in a pie iron.

HALVAH CANDY (Kathy in FL)

* 2 1/2 cups of raw sesame seeds
* 1/3 cup of honey
* 1 cup of tahini (ground up sesame seeds made into a paste like peanut butter)

Note: If you don’t want to make the tahini, just buy it at the health food store.

Lightly grind up 3/4 of the sesame seeds until fine but not like peanut butter. Combine all of the ingredients and press into a lightly greased pan. Cover, and cool well for a few hours in the refrigerator helping to solidify the sweet. Cut into small squares. Tastes great served with herb or regular tea.

HERMAN APPLESAUCE SPICE CAKE (Kathy in FL) (from RecipeGoldMine)

* 1 cup Herman starter (see Breads for starter)
* 1 cup all-purpose flour
* 1/2 cup granulated sugar
* 1/4 cup oil
* 2 tablespoons butter (from powder or canned or other butter alternative)
* 1 large egg (or powdered or other egg alternative)
* 1/2 cup applesauce
* 1 teaspoon vanilla extract
* 1 teaspoon cinnamon
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 teaspoon mace
* 1/4 teaspoon nutmeg
* 1/4 teaspoon allspice

Exactly as listed, beat all ingredients, adding each ingredient 1 at a time and beating 30 seconds after each addition. Beat 4 minutes after last addition. Pour into greased 9-inch square baking dish. Let batter “rest” 15 minutes uncovered then bake at 350 degrees F for 35–40 minutes or till wooden pick tests done. Cool 30 minutes and frost with Thin Vanilla Glaze.

Thin Vanilla Glaze

* 1/2 cup powdered sugar
* 1 tablespoon buttermilk
* 2 teaspoons melted butter
* Few drops vanilla extract
* Dash of salt

Date Nut Cake: Use Applesauce Spice Batter above but stir into batter, 1 cup well chopped dates, moistened first and lightly floured, along with 1 cup chopped walnuts or pecans. Bake as otherwise directed in that recipe.

HERMAN COFFEECAKE (Kathy in FL) (from RecipeGoldMine)

* 2 cups Herman starter (See Breads for starter)
* 2 eggs
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 2 teaspoon baking powder
* 1 1/2 teaspoons cinnamon
* 1 cup granulated sugar
* 2/3 cup vegetable oil
* 1/2 teaspoon salt
* 1 to 2 cups any dried, canned, frozen or fresh fruit
* Cinnamon Topping
* Brown Sugar Glaze

Stir together Herman starter, eggs, flour, soda, baking powder, cinnamon, sugar, oil, salt and fruit. Spread batter in a greased 9 x 13-inch pan. Sprinkle cinnamon topping over the batter in the pan. Bake at 350 degrees F for 45 minutes. While cake is baking, prepare brown sugar glaze. Pour glaze over coffeecake as soon as it is removed from the oven. Allow to cool and serve. Makes 12 to 15 servings. NOTE: For a less sweet coffeecake, omit the Cinnamon Topping or the Brown Sugar Glaze.

Cinnamon Topping

* 1 cup firmly packed brown sugar
* 1 tablespoon flour
* 1/2 teaspoon cinnamon
* 1/4 cup butter or margarine

Cream together brown sugar, flour, cinnamon and margarine or butter.

Brown Sugar Glaze

* 3 tablespoons butter or margarine
* 1 cup firmly packed brown sugar
* 1/4 cup milk

Boil butter or margarine, brown sugar and milk together 5 minutes.

Homemade Marshmallows (Kathy in FL)

* 1/4 cup cornstarch
* 1/3 cup powdered sugar
* 1 envelope unflavored gelatin
* 1/3 cup water
* 2/3 cup granulated sugar
* 1/2 cup light corn syrup
* 1 pinch salt
* 1 teaspoon vanilla extract

Sift together the cornstarch and powdered sugar. Grease a baking pan. Sprinkle 1 tablespoon of the sugar mixture into the pan, tilting to evenly coat the bottom and sides. Do not shake out excess. Soften the gelatin by combining with the water in a saucepan. Let sit for 5–7 minutes. Stir in the sugar and heat over low heat, stirring, until all is dissolved. Combine the gelatin mixture, corn syrup, salt and vanilla with an electric mixer. Beat on high for 15 minutes until peaks form. Spread mixture into the baking pan. Let sit until set, about 2–3 hours. Slice the mixture into desired sizes. Roll each piece in the cornstarch mixture. Place on paper towelling and let stand until dry. Store in airtight container.

Homemade Pop Tarts (Kathy in FL)

* 1/2 cup granulated sugar
* 1/2 cup vegetable shortening
* 2 eggs (use some time of egg substitute, examples given in a previous post)
* 2 1/2 cups all-purpose flour
* 2 teaspoons baking powder

Filling

* Any flavor jam, preserves, or fruit butter
* 1 egg white beaten with 1 tablespoon milk (use powdered egg whites which are fairly easy to find in the baking section of your grocery store)
* Sugar for sprinkling on top

Cream together sugar and Crisco, beating until light. Beat in eggs until creamy, then stir in flour and baking powder to make soft dough. Divide dough evenly into 16 parts. Roll each part into a flattened ball and set aside on a plate. Wrap plate in plastic wrap and refrigerate two hours. Grease cookie sheet and set aside. Roll 1 ball dough into a rectangle about 1/16-inch thick. Spread 1 heaping teaspoon of filling evenly over dough leaving a generous margin. Roll out another ball into similar shape and lay it neatly over the first.

Using sharp knife, trim the tart to approximately 3 1/2 x 5 inches and crimp edge with fingertips or tines of fork. Place tart on cookie sheet and prick top with fork. Optional: Lightly beat egg white with milk. Brush tops of tarts and sprinkle with sugar, if desired.

Bake at 350 degrees F for 25 minutes, just until edges are browned. Prick again during first 10 minutes of baking to help keep them flat. Cool, wrap and store at room temperature or refrigerator. Tarts may also be iced.

Honey and Nut Rice (Kathy in FL)

* 2 tb butter or margarine (or equivalent substitute)
* 2 md celery stalks; sliced (leave out if you don’t have)
* 1 md onion; chopped (or equivalent dried chopped onion)
* 3 1/2 c cooked long-grain rice
* 1 c coarsely chopped walnuts, toasted
* 2/3 c raisins
* 3 tb honey
* 3 tb lime juice
* 1 tb olive oil
* 1/4 ts salt
* 1/4 ts ground cinnamon
* 1/4 ts pepper

Melt butter in a Dutch oven; add celery and onion, and saute until tender. Remove from heat. Stir in rice, walnuts, and raisins. Combine honey and next 5 ingredients; toss with rice mixture. Makes 8 to 10 servings

Honey Graham Crackers (Kathy in FL)

* 1 1/2 cups all-purpose flour
* 1 1/4 cups graham flour
* 1/2 teaspoons salt
* 1/2 teaspoons baking soda
* 1/2 teaspoons cinnamon
* 3/4 cups butter
* 1/3 cups granulated sugar
* 1/4 cups brown sugar
* 1/4 cups honey
* 1 teaspoon vanilla extract
* 1 large egg
* Sugar and butter for optional topping

1. Mix the dry ingredients together in a medium bowl.
2. With the paddle attachment of your electric mixer, beat the cold butter until it is soft. Add the sugars and continue beating. Then add the honey, extract and egg and beat until combined.
3. Add the dry ingredients to the mixer bowl and beat until a fairly firm dough is made. Wrap the dough in plastic and place it in the refrigerator to chill.
4. When the dough is firm enough to roll, lightly dust a countertop and a rolling pin and roll the dough to a scant 1/4-inch thick. Preheat the oven to 350 degrees.
5. Use a ruler to mark 3-inch squares. Cut into squares with a sharp knife using the ruler as a straightedge. Use a thin metal spatula to scrape the crackers from the counter. Place them on a well-greased baking sheet with a margin of space to allow for spreading. Use a fork to pierce the crackers as shown.
6. Bake the crackers for ten minutes or until the edges just start to brown. Remove them to a wire rack to cool.

These crackers are only lightly sweet. For a sweeter version, just before baking the crackers, brush the tops with melted butter. Sprinkle granulated sugar over the buttered tops. Note: Graham flour is a whole wheat flour with lots of fiber from the wheat hull left in. You can substitute your favorite whole wheat flour if you prefer. Different wheat flours will lend a little different texture to the crackers.

Honey Taffy (Kathy in FL)

* 1 c. honey
* 1 c. sugar
* 1 T. butter
* few grains of salt

Boil honey, salt, and sugar to hard ball stage (265 - 270 degrees F). Add butter. Pour into well buttered pan. Cool. Pull until white and porous. Cut into one-inch pieces.

Honey Wafers (Kathy in FL)

* 1 c. butter
* 1 c. sugar
* 4 c. flour
* 2 c. honey
* 2 t. lemon extract
* 1 t. salt

Mix well and spread on greased cookie sheet about 1/8 inch deep. Bake at 350 degree F. When done cut into squares and roll on handle of a wooden spoon while still warm. Dust with powdered sugar and store to ripen.

Hot Fudge Sauce (RipleyRules)

* 1 can (14oz) sweetened condensed milk
* 4 squares (1 oz each) semisweet chocolate
* 2 tbs butter (NOT margarine)
* 1 tsp vanilla extract

In heavy saucepan, combine milk, chocolate, and butter. Cook and stir over medium-low heat until chocolate is melted; remove from heat. Stir in vanilla. Makes about 1 1/2 c. (from Taste of Home 2003)

How Now Brown Cow (Chocolate Rice Pudding) (Kathy in FL)

* 2–1/2 cups milk (from canned or powdered)
* 2 cups cooked rice
* 1/2 cup sugar
* 1/4 cup semi-sweet chocolate morsels
* 1 teaspoon vanilla extract

Combine milk, rice, sugar and chocolate morsels in 2- to 3-quart saucepan. Place saucepan on burner and turn burner on to medium heat. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Turn burner off. Remove saucepan from heat and place on hot pad. Stir in vanilla. Spoon into serving dishes; cool 10 minutes. Serve warm or cold. Makes 6 servings.

http://www.fluwiki.info/pmwiki.php?n=Consequences.Sweets

IMPOSSIBLE BUTTERMILK PIE (Kathy in FL)

* 1 1/2 c. sugar
* 1 c. buttermilk
* 1/2 c. Bisquick baking mix
* 1/3 c. margarine or butter, melted
* 1 tsp. vanilla
* 3 eggs

Heat oven to 350 degrees. Grease pie plate, 9 x 1 1/4 inches. Beat all ingredients until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with mixed fresh fruit if desired.

High altitude: (3500 to 6500 feet): Bake 30 to 35 minutes.

Impossible Caramel-Custard Pie (Kathy in FL)

* 2 c milk
* 1/4 c melted butter
* 4 eggs
* 1 t vanilla extract
* 1 c brown sugar, firmly packed
* 1/2 c Bisquick

Preheat oven to 350 degrees F. Combine all ingredients in a blender and blend at high speed smooth. Pour into a greased 10-inch pie plate. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.

IMPOSSIBLE CHERRY PIE (Kathy in FL)

* 1 c. milk
* 2 tbsp. softened margarine
* 1/2 tsp. almond extract
* 2 eggs
* 1/2 c. Bisquick baking mix
* 1/4 c. sugar
* 1 (21 oz.) can cherry pie filling
* 2 Tbsp. cold butter
* 1/2 cup Bisquick baking mix
* 1/2 cup brown sugar
* 1/2 tsp. cinnamon

Preheat oven to 400 degrees. Grease a 10 inch pie plate and set aside. In medium bowl combine milk, 2 Tbsp. softened butter, extract, eggs, 1/2 cup baking mix and 1/4 cup sugar and mix well with wire whisk until smooth. Pour into prepared pie plate. Spoon pie filling evenly over top. Bake at 400 degrees for 25 minutes. Meanwhile, prepare streusel.

STREUSEL: Cut 2 tablespoons firm margarine or butter into 1/2 cup Bisquick baking mix, 1/2 cup packed brown sugar and 1/2 teaspoon ground cinnamon until crumbly.

Heat oven to 400 degrees F. Grease pie plate, 10 x 1 1/2 inches. Beat all ingredients except pie filling and Streusel until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Spoon pie filling evenly over top. Top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool refrigerate any remaining pie.

Impossible Pineapple Pie (Kathy in FL)

* 1 (14 ounce) can sweetened condensed milk
* 1 (16 ounce) can crushed pineapple in natural juice, drained, with juice reserved
* 2 tablespoons butter, softened
* 3 eggs (fresh or powdered)
* 1/2 cup biscuit baking mix
* 1/2 teaspoon almond extract
* 1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 10-inch pie plate. With electric mixer blend sweetened condensed milk, pineapple juice, eggs, biscuit mix and extracts. Arrange pineapple on bottom of pie plate. Cover with sweetened condensed milk mixture. Bake for 35 to 40 minutes or until custard is firm. Allow to stand 5 minutes before serving or let it chill.

Impossibly Easy Apricot Pie (Kathy in FL)

* 1/2 cup Bisquick® mix
* 1 cup evaporated milk
* 1/2 cup sugar
* 2 tablespoons butter or margarine
* 1 teaspoon vanilla
* 2 eggs
* 1 can (8 1/4 ounces) apricot halves, drained and mashed
* 1/4 cup apricot preserves
* Sweetened whipped cream, if desired

Heat oven to 350º F. Grease 9-inch pie plate. Stir together all ingredients except preserves and whipped cream until blended. Pour into pie plate. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool completely, about 1 hour. Heat preserves over low heat until melted; spread over pie. Cool. Garnish with whipped cream. Cover and refrigerate any remaining pie.

Impossibly Easy French Apple Pie (Irene)

* 3 cups sliced peeled all-purpose apples (3 large)
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg
* 1/2 cup Original Bisquick® mix
* 1/2 cup sugar
* 1/2 cup milk
* 1 tablespoon butter or margarine, softened
* 2 eggs
* Streusel (See Below)

1. Heat oven to 325º F. Grease 9-inch pie plate.
2. Stir together apples, cinnamon and nutmeg; turn into pie plate. Stir remaining ingredients except Streusel until blended. Pour into pie plate. Sprinkle with Streusel.
3. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cover and refrigerate any remaining pie.

Streusel:

* 1/2 cup Original Bisquick® mix
* 1/4 cup chopped nuts
* 1/4 cup packed brown sugar
* 2 tablespoons butter or margarine (firm)

Stir together all ingredients until crumbly.

Little Nothings (Kathy in FL)

[These things are “sinful.” I save the crusts to crumble up for crumbs or for making croutons.]

* jelly of your choice
* white bread (2 to 3 slices per person)
* 1 pkg of pancake mix and needed ingredients
* cooking oil
* powdered sugar

Cut the crusts off of the bread slices. Spread with jelly and roll up. When ready to cook, heat oil in a pan, Dutch oven, etc. Prepare pancake mix according to package directions. Dip each Little Nothing in pancake mix and deep fry in oil until golden brown. Put powdered sugar in a paper bag, and after each Little Nothing is cooked, put in paper bag and shake.

“Magic” Lemon Pudding (Kathy in FL)

* 1 can sweetened condensed milk (not evaporated)
* 1 c. graham cracker crumbs or ginger snap crumbs
* Juice of 1 lemon (can use bottled)

Mix sweetened condensed milk with the lemon juice. [The juice conjeals the milk.] After the lemon juice has done its work, add the crumbs.

Mandarin Rice Pudding (Kathy in FL)

* 2 1/2 c cooked rice
* 1 c undiluted evaporated milk
* 1/2 c mandarin orange liquid (can)
* 1/2 c light brown sugar
* 3 tb butter, melted
* 1 ts vanilla
* 3 eggs, beaten
* 1/2 c raisins
* 1 c drained mandarin orange sections

Combine rice with all ingredients except orange sections. Mix well. Lightly butter slow cooker. Pour in rice mixture. Cover and cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours. Stir during first 30 minutes. During last half-hour, stir in orange sections. Note: I liked this recipe because it has a specific use for the liquid leftover from the can of mandarin oranges.

Mexican Chocolate Rice Cream (Kathy in FL)

* 1 cup CONVERTED® Rice cooked
* 2 1/2 tsp. cornstarch
* 1 cup(s) skim milk
* cinnamon ground, as desired
* 1 1/2 Tbsp. cocoa powder unsweetened
* 3/4 tsp. vanilla
* 3 Tbsp. sugar

Combine first 3 ingredients in small saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Stir in rice and vanilla. Spoon into serving dishes. Serve warm or chilled, sprinkled with cinnamon. Yields approx 2 servings.

Mock Coconut Angel Cake (Kathy in FL)

* 6 thick (3/4- to 1-inch) slices bread
* 1 cup shredded coconut
* 14 ounces sweetened condensed milk (make your own with equal portions milk, powdered milk, and powdered sugar)

Cut bread slices into fourths. Dip the squares in the milk, then roll in the shredded coconut. Pierce the prepared square with a two- pronged fork and toast over the fire coals until lightly browned. Reverse position of the bread to brown both sides. Be careful, as this burns easily.

Molasses Crisps (Kathy in FL)

* 1 1/4 c. flour
* 3/4 t. baking soda
* 1/2 t. ginger
* 1/2 c. molasses
* 1/4 c. shortening

Sift the dry ingredients. In a sauce pan bring molasses and shortening to a boil. Cool slightly. Add flour mixture. Mix well. Chill thoroughly as possible. Cut in desire shapes after rolling out thin. Arrange on greased cookie sheet. Bake at 375 degree F until done (about 8 to 10 minutes). Yield, depending on size of shape, equals about 2 dozen.

Molasses Candy (Kathy in FL)

* 2 cups molasses
* 1 cup sugar
* 1 T. vinegar
* Butter, about the size of a walnut

Boil briskly and constantly for about 20 minutes, stirring all the time to keep it from sticking. When cool enough, pull it quickly (as in taffy) until it is whitish in color.

No Bake Chocolate Oatmeal Cookies (I’m-workin’-on-it)

[I DID add peanut butter as given, but will leave it out this next time, it really doesn’t make any difference. With it, they’re perfect, without it they’re perfect!]

* 2 cups of sugar
* 1/2 cup of milk (regular or evaporated)
* 1/4 lb margarine (1 stick) (melt in the microwave if you want to)
* 4 Tblsp. cocoa
* 2–1/2 cups oatmeal (honestly any kind will do)
* 1/4 to 1 full cup chopped nuts (as much or as little as you want)
* 2 teasp. vanilla
* 1/2 cup peanut butter

Cook sugar, milk, butter, and cocoa until it boils, stirring constantly. Let boil 1–1/2 minutes. Take off stove and immediately add remaining ingredients and stir completely. Drop cookie mixture by teaspoon onto wax paper & let cool & set. EAT!

NO BAKE OAT DROPS (Kathy in FL)

* 1 pkg. “JIFFY” Fudge Frosting Mix
* 2 cups sugar
* 5 Tbsp. butter or margarine (or appropriate substitute)
* pinch of salt
* 1/2 cup milk (from canned or powdered)
* 2 tsp. vanilla
* 2–2/3 cups quick oats
* 1/2 cup smooth or crunchy peanut butter
* 1/2 cup coconut or nuts (optional)

Blend frosting mix, butter, salt, sugar and milk in large sauce pan. Heat over medium heat until mixture comes to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla, oats, peanut butter and optional ingredients. Mix well. Drop quickly by rounded tablespoons onto wax paper, chill. Yield: 24 to 30.

No-Egg Stir Crazy Cake (Kathy in FL)

* 2 1/2 cup flour
* 1 1/2 cup sugar
* 1/2 cup cocoa
* 2 tsp baking soda
* 1/2 tsp salt
* 2/3 cup oil
* 2 tbs vinegar
* 1 tbs vanilla
* 2 cups cold coffee
* 1/4 cups sugar
* 1/2 tsp cinnamon

Put flour, 1 1/2 cup sugar, cocoa, baking soda, and salt in a lined, ungreased Dutch oven. Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one, and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Combine remaining sugar and cinnamon; sprinkle over batter. Bake in Dutch oven for 34–45 minutes.

Nothing and Everything Cake (Kathy in FL)

* 1 cup corn syrup (I used light because that is what I have opened, but you could also use dark corn syrup or the new brown sugar corn syrup I think)
* 2 cups water
* 2 cups raisins
* 2 tablespoons fat (I used lard, but you could go with Crisco or pan drippings of some type)
* 1 teaspoon salt
* 2 teaspoons cinnamon
* 1 teaspoon nutmeg
* 1–1/2 cups fine cornmeal, 2 cups rye flour; or, 3–1/2 cups whole wheat flour
* 1–1/2 teaspoons baking powder, or, 1/2 teaspoon soda

Cook corn syrup, water, raisins, fat, salt and spices slowly 15 minutes. When cool, add flour, soda or baking powder, thoroughly blended. Bake in slow oven 1 hour. The longer this cake is kept, the better the texture and flavor. This recipe is sufficient to fill one medium-sized bread pan.

Nuts about Nutella Cookies (Kathy in FL)

* 1/2 cup (1 stick) butter
* 2/3 cup creamy peanut butter
* 1/2 cup granulated sugar
* 1/2 cup firmly packed browned sugar
* 1 egg (fresh or powdered)
* 2 cups Bisquick
* 1/2 cup toffee chips
* 1/2 cup Nutella
* 2 1/2 tablespoons milk (fresh, canned or powdered)
* 2 tablespoons confectioners’ sugar

Preheat oven to 325 degrees F. In a large mixing bowl using an electric mixer on medium speed, cream together butter, peanut butter, granulated sugar and brown sugar until fluffy. Add egg and mix to combine. Reduce speed and add Bisquick, mixing thoroughly. Stir in toffee chips. Shape into 1-inch balls and bake 10 to 12 minutes. Remove to a wire rack to cool. In a small saucepan over low heat, whisk together Nutella, milk and confectioners’ sugar until smooth. Dip cookies into glaze and remove to wax paper to cool completely. Makes about 4 dozen.

Odds & Ends Cookies (Oremus, from Lee Settersten)

* 1 cup shortening
* 1 cup white sugar
* 1 cup brown sugar
* 2 eggs
* 1 tsp. salt
* 1 tsp. vanilla
* 2 cups flour
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1 cup oatmeal (quick)
* 2 cups any dry cereal
* 1 cup chopped nuts
* 1 tbsp. water

Cream shortening & sugars. Add eggs, vanilla & mix well. Then add flour, salt, baking soda & baking powder. Last, add oatmeal, dry cereal & nuts. Make into balls the size of walnuts. Lightly spray pans with PAM or similar stuff. Bake 10 min. — leave on pan for 1 more minute, then remove to rack. Makes about 5 1/2 to 6 dozen.

I use 1 cup rice krispies & 1 cup cornflakes, and pecans for the nuts. Use powdered eggs for eggs.

Oil Pie Crust (Kathy in FL)

* 2 cups flour
* 1 tsp. salt
* 1/2 cup plain oil (peanut, safflower, NOT olive)
* 1/4 cup whole cold milk

Mix flour and salt together. Add the oil and milk all at once and stir lightly until a dough forms. Then form the crust how you would normally form a pie crust. Use in any recipe calling for a two-crust pie.

Pat-in-the-Pan Pie Shell (Kathy in FL)

* 1 c. Bisquick baking mix (or use whatever brand of baking mix your prefer)
* ¼ c. margarine or butter
* 2 T. boiling water

Heat oven to 450 degrees F. Mix baking mix and margarine in small bowl. Add boiling water; stir vigorously until very soft dough forms. Press dough firmly into an ungreased pie plate, bringing dough onto the rim of the plate. Bake until light brown, about 8 to 10 minutes; cool.

Chocolate Pie Shell: Mix in ¼ cup cocoa and 2 T. sugar. Increase boiling water to 3 T. Continue as directed except baking until set, 8 to 10 minutes; cool.

Peach Cobbler (Irene)

* 1 cup Original Bisquick® mix
* 1 cup milk
* 1/2 teaspoon ground nutmeg
* 1/2 cup butter or margarine, melted
* 1 cup sugar
* 1 can (29 ounces) sliced peach, drained

Heat oven to 375º F. Stir together Bisquick mix, milk and nutmeg in ungreased square baking dish, 8×8x2 inches. Stir in butter until blended. Stir together sugar and peaches; spoon over batter. Bake 50 to 60 minutes or until golden.

Peachy Pecan Dumplings (Kathy in FL)

* 12 ounces sliced peaches with juice
* 1 cup Bisquick
* 1/2 cup granulated sugar, divided
* 1/3 cup chopped pecans
* 1/3 cup milk (fresh, canned, or powdered)
* 2 tablespoons margarine, melted
* 1/2 teaspoon cinnamon

Heat peaches in a 10-inch skillet. Combine Bisquick, 1/4 cup sugar, pecans, milk and margarine. Stir until moist. Drop by teaspoonsful onto hot fruit. Mix remaining sugar and cinnamon; sprinkle over dumplings. Cook 10–15 minutes. Note: can top with Dream Whip.

Peanut Butter Sauce (RipleyRules)

* 1 c sugar
* 1 tb white corn syrup
* 1/4 tsp salt
* 3/4 c milk
* 6 tbs peanut butter
* 1/2 tsp vanilla extract

Mix sugar, syrup, salt, and milk. Cook over low heat, stirring constantly until thickened. Add pb; mix well. Remove from heat; let cool; add vanilla.

Pie Crust (Kathy in FL)

* 1 cup Bisquick
* 1/4 cup butter (at room temperature)
* 3 tablespoons water

Mix all ingredients together right in the pie plate. Press into plate and around edges. Bake at 450 degrees F for 8 to 10 minutes. Cool completely.

PINTO BEAN FUDGE (Kathy in FL)

* 1 cup cooked soft pinto beans (drained and mashed)
* ¼ cup milk
* 1 tbsp. vanilla
* 6 oz. unsweetened chocolate
* 6 tbsp. butter or margarine
* 2 lbs. powdered sugar
* Nuts (optional)

In large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla. Melt chocolate and butter or margarine and stir into bean mixture. Gradually stir in powdered sugar. Knead with hands until well blended. Spread into lightly greased 9-inch baking dish or form into two 1-½ inch rolls. Chill 1–2 hours.

Pudding Cookies (Kathy in FL)

* 1 cup Bisquick Baking Mix
* 1 package, about 3 1/2 or 4 1/2 ounces instant pudding
* 1/4 cup salad oil
* 1 egg

Mix all ingredients until dough forms a ball. Shape dough by teaspoonfulls into balls. Place on ungreased baking sheet. Dip bottom of glass into sugar; flatten balls. Make about 8 minutes. Makes 2 1/2 - 3 dozen cookies.

Puffy Peach Pancake (Kathy in FL)

* 2/3 cup water
* 1/4 cup butter or margarine
* 1 cup Bisquick
* 4 eggs
* 2 cans (21 ounces each) peach pie filling

Heat oven to 400º F. Generously grease rectangular baking dish or pan, 13 x 9 x 2 inches. Heat water and butter to boiling in 2-quart saucepan. Add Bisquick all at once. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, two at a time, with spoon; beat until smooth and glossy after each addition. Spread in pan (do not spread up sides). Bake 30 to 35 minutes or until puffed and dry in center. Immediately spread pie filling over pancake. Cut into rectangles; serve immediately.

Pumpkin Pie Pudding (Kathy in FL)

* 1 (15 ounce) can solid pack pumpkin
* 1 (12 ounce) can evaporated milk
* 3/4 cup granulated sugar
* 1/2 cup Bisquick baking mix
* 2 eggs, beaten
* 2 tablespoons melted butter
* 2 1/2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. Transfer to crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours.

Quick Fruit Cobbler (Irene)

* 1 can (21 ounces) cherry, peach, blueberry or other fruit pie filling
* 1 cup Original Bisquick® mix
* 1/4 cup milk
* 1 tablespoon sugar
* 1 tablespoon butter or margarine, softened

Spread pie filling in ungreased 1 1/2-quart casserole. Place in cold oven. Heat oven to 400º F; let heat 10 minutes. Remove pan from oven. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18 to 20 minutes or until topping is light brown.

Quick Peach Cake (Kathy in FL)

* 1 (18.25 ounce) box yellow cake mix
* 1 cup (2 sticks) butter or margarine
* 1 (29 ounce) can sliced peaches (do not drain)

Pour peaches and their juice into greased 9-inch square baking dish (or pan). Carefully pour dry cake mix over peaches and pat down. Cut butter in about 3/8-inch pats and arrange over cake mix, close together. Bake in 350 degree oven about 40 minutes or until cake is golden brown. Can be served hot or cold, plain or with cream or ice cream. Makes 9 servings.

RAISIN WALNUT BAR (Kathy in FL)

[Kind of like a chewy granola bar.]

* ½ cup butter or margarine
* ¾ cup packed brown sugar
* 2 cups quick cooking oats (uncooked)
* 1 teaspoon vanilla
* ½ teaspoon baking soda
* 1 cup chopped walnuts
* 1 cup raisins

Melt butter with brown sugar in large skillet. Stir till mix is bubbly and blended. Remove from heat. Add remaining ingredients. Mix well. Turn into greased 9 x 13 inch pan. Pat into pan. 350° F 15–20 minutes or until golden brown.

RASPBERRY BARS (Kathy in FL)

Crumb Mixture:

* 1 pkg. “JIFFY” Raspberry Muffin Mix
* 5 Tbsp. butter or margarine (softened)
* 1/4 cup quick-cooking oats
* 1/4 cup chopped pecans or walnuts

Filling:

* 1/2 cup raspberry jam or preserves

Preheat oven to 350° F. Grease an 8 inch square baking pan. In large mixing bowl, combine all crumb mixture ingredients. Beat at low speed, scraping bowl often until mixture is crumbly. Reserve 1/4 cup crumb mixture. Press remaining crumb mixture on bottom of baking pan. Spread preserves to within 1/2 inch from edge of unbaked crumb mixture. Sprinkle remaining crumb mixture over preserves. Bake 24 - 28 minutes or until lightly brown on top. Cool and cut into bars. Yield: 16 Bars.

Really Easy Apple Crisp (Deborah)

* 23 oz. jar chunky applesauce (regular or cinnamon)
* 1 single serving size package instant oatmeal (I like the maple brown sugar one)
* 2 Tbsp. flour
* 2 Tbsp. butter
* 1 Tbsp. brown sugar or turbinado sugar

Pour the applesauce into a small baking dish, the oval ones for gratin work well or you can divide into 3–4 individual ramekins. Add a dash of cinnamon to the regular applesauce, no need for any extra if you have cinnamon flavored type. Mix the remaining ingredients together in a small bowl until it is crumbly and well combined. Sprinkle over the applesauce, and bake at 350 F until a light golden brown on top and apples get bubbly. You can also bake it in a dutch oven, but make sure it is in a separate dish as it will burn if just cooked in the pot.

SAND COOKIES (NJ. Preppie)

* 3/4 c. melted shortening/butter
* 1 c. powdered sugar
* 2 c. flour
* (chopped nuts nice option)

Mix together, squeeze crumbles into 1 inch balls. Bake for 10 min at 400 degrees F. When cool, roll and coat in powdered sugar. Melts in your mouth, and you can even eat uncooked.

Skillet Cobbler (Kathy in FL)

* 2 cans pie filling
* 1 white or yellow cake mix
* 3 tablespoons butter or butter-flavored Crisco
* 1 cup 7-Up®

Pour the pie filling into a cast iron skillet. Sprinkle the cake mix over the pie filling. Slice butter over the top, the pour the 7-Up® over everything. Bake at 350 degrees F for about 35 to 45 minutes.

Skillet Peach Cake (Kathy in FL)

* 3 medium eggs, beaten (fresh or powdered)
* 1 cup Bisquick®
* 2 (16 ounce) cans sliced peaches, drained
* 2 tablespoons margarine
* 1/8 cup vegetable oil
* Sugar (for topping)

Mix Bisquick® with beaten eggs. Melt margarine in a large cast iron skillet over medium heat. Add oil. Pour Bisquick® mixture into hot skillet, spoon peaches onto mixture, cover skillet and cook about 7 minutes. Remove from stove. Slide cake onto a large plate. Turn skillet upside down over the plate, grasping opposite sides of both the plate and skillet with hot pads, and turn over quickly so that the cake is inverted in the skillet. Cover and cook the second side about 7 minutes. Return to plate and sprinkle with sugar. Serves 4.

Soda Pop Strawberry Angel Food Cake (Kathy in FL)

Cake:

* 1 (16 ounce) box angel food cake mix
* 1 1/4 cup strawberry soda pop
* 1/4 cup honey

Glaze:

* 1/4 cup butter, melted
* 2 cups sifted confectioners’ sugar
* 4 tablespoons strawberry pop
* 4 drops red food coloring

Prepare cake mix according to package directions, except substitute 1 1/4 cups soda pop and honey for the water. Bake as directed. Remove from oven and set upside-down until cooled. Meanwhile to prepare glaze, combine melted butter, confectioners’ sugar, remaining soda pop and food coloring in a mixing bowl. Mix until smooth and drizzling consistency. Spread over top of cooled cake.

Sopaipillas (Kathy in FL)

(These things are great with honey!)

* 2 1/4 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon cream of tartar
* 1 tablespoon sugar
* 1/3 cup dry milk
* 3 tablespoons shortening
* 3/4 cup cool water

Optional cinnamon-sugar coating:

* 1/3 cup sugar
* 1 tablespoon cinnamon

1. Mix together the dry ingredients. Cut in the shortening. At this point, you have a mix. Store the mix for no longer than thirty days in the pantry, six months in the refrigerator, or two years in the freezer.
2. To make the mix, place the ingredients in a medium bowl. Form a depression in the middle and pour in the water.
3. Cut the water into the mix. The dough will be crumbly and dry. Remove to a clean surface and knead for two minutes. You will have a stiff dough.
4. Form the dough into balls the size of golf balls. Smash the balls flat with the heel of your hand until they are no more than 1/4-inch thick.
5. Heat cooking oil in a heavy fry pan or Dutch oven. The oil should be 3/8-inch deep and hot enough that there is a slight sizzle when the dough is placed in the oil.

This recipe will make about a dozen three-inch sopaipillas.

Sour Cream Oven Doughnuts (Kathy in FL)

* 2 cups Bisquick
* 1/4 cup granulated sugar
* 1 teaspoon ground nutmeg
* 1/4 teaspoon cinnamon
* 1/2 cup sour cream (fresh, powdered, or made from canned milk)
* 1 egg (fresh or powdered)
* 1/2 cup granulated sugar
* 1 teaspoon cinnamon
* 3 tablespoons butter, melted

Heat oven to 425 degrees F. Mix Bisquick, 1/4 cup sugar, nutmeg, 1/4 teaspoon cinnamon, the sour cream and egg until soft dough forms. Gently smooth dough into ball on floured cloth-covered board. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 2 1/2-inch doughnut cutter. Lift doughnuts carefully with spatula and place about 2-inches apart on ungreased cookie sheet. Bake until golden brown, 8 to 10 minutes. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately brush entire doughnut with melted butter; dip into sugar mixture, coating all sides. Or, if desired, spread with a confectioners’ sugar and milk glaze. Yield: 10 to 12 doughnuts.

Strawberry Kiwi Tart (Irene)

* 1 1/4 cups Original Bisquick® mix
* 1/4 cup sugar
* 1/4 cup firm butter or margarine, softened
* 1/4 cup apricot jam
* 1 pint (2 cups) strawberries, sliced
* 2 kiwifruit, peeled and sliced or 3/4 cup seedless green grapes, sliced
* 1/4 cup apple jelly
* Whipped cream, if desired

1. Heat oven to 400º F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
2. Press mixture in bottom of ungreased springform pan, 9×3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
3. Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top.
4. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

Strawberry Shortcakes (Irene)

* 2 1/3 cups Original Bisquick® mix
* 1/2 cup milk
* 3 tablespoons sugar
* 3 tablespoons butter or margarine, melted
* Sweetened sliced strawberries
* Whipped topping or whipped cream

1. Heat oven to 425º F. Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
2. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.)

Sugar Buns Hawaii (Kathy in FL)

* 1 can, 8 1/2 ounces, crushed pineapple, drained well
* 1/2 cup soft butter or margarine
* 1/2 cup brown sugar, packed
* 1 teaspoon cinnamon, if desired
* 2 1/3 cups Bisquick Baking Mix
* 3 tablespoons granulated sugar
* 3 tablespoons butter or margarine, melted
* 1/2 cup milk (fresh, canned, or powdered)

Heat oven to 425 degrees. Mix pineapple, 1/2 cup butter, the brown sugar and cinnamon. Divide evenly among 12 greased medium muffin cups. Stir baking mix, granulated sugar, 3 tablespoons butter and the milk to a soft dough. Spoon dough over pineapple mixture in muffin cups. Bake 15 - 20 minutes. Immediately invert onto tray. Serve warm. Makes 1 dozen.

SUNFLOWER SEED CANDY (Kathy in FL)

* ½ cup peanut butter
* 1/3 cup honey
* 1 cup sunflower salted, shelled
* 1 cup sesame seeds
* ¼ cup raisins

Mix all of the ingredients together. If not firm enough, add more nuts or if too firm add more honey. Form into 1 inch balls. Roll the sweet balls into shredded sweet coconut until all of the stickiness is gone.

Sweet Rice (Dreamweaver)

For those with a sweet craving add half a can of sweet condensed milk to 2 or 3 cups of warmed cooked rice, stir in & serve, sprinkle with cinnamon.

TIN CAN PIES (Kathy in FL)

Using thoroughly cleaned tuna or catfood cans allows everyone to have his/her own dessert!

* 1 box yellow cake mix (dry)
* butter or margarine
* 1 can of pie filling

Spoon pie filling into cans about 3/4 of the way full. Spoon dry cake mix on top (more if you like crunchy pie, less if not). Thinly slice butter and put it on top of cake mix. Bake in a cardboard box oven for 20 minutes with 18 hot coals (you can place 4 soda cans inside the oven to hold up a cookie rack… under the cookie rack goes the charcoal and then you place the pie cans on top of the rack). Bake for 20 minutes or until top is golden.

Vanilla Sauce (RipleyRules)

* 1/2 c sugar
* 1 tbs cornstarch
* 1 c boiling water
* 2 tbs butter
* 1 tsp vanilla extract
* dash salt

In small saucepan, combine sugar and starch. Stir in water. Simmer, stirring constantly, 5 minutes. Stir in remaining ingredients; blend well. Serve warm… over anything… a sweet bread or a canned cake, etc

Wheat-Free, Milk-Free, Egg-Free Animal Cookies (Kathy in FL)

* 2 tsp arrowroot powder or cornstarch
* 2 1/4 cups non-wheat flour
* 1/2 tsp salt
* 1/4 tsp baking powder
* 1 cup dairy free/soy free margarine
* 3/4 cup sugar
* 1 1/2 Tbsp oil
* 1 1/2 Tbsp water
* 1 tsp baking powder, blend with oil and water
* 1 tsp vanilla extract

Mixing and Baking Instructions Preheat oven to 375 degrees. Blend arrowroot powder, **non-wheat flour, salt and baking powder. Set aside. Cream margarine and sugar. Beat in oil/water/baking powder. Gradually blend in flour mixture. Fill cookie press and form cookies on ungreased cookie sheets. Bake 10–12 minutes. Leave on cookie sheet for a few minutes before transferring to cooling racks. My flour is 1 1/4 cups barley flour and 1 cup oat flour.

Variations: Chocolate Cookies — Add 2 ounces melted baking chocolate, substitute 1/4 tsp baking soda for the powder. (Caution: baking chocolate may not be milk-free.) Caramel Cookies — Substitute 1/2 cup brown sugar for 1/2 cup sugar, substitute baking soda for baking powder. Orange Cookies — Add 1/4 cup flour, 1 Tbsp orange juice and 1 tsp orange peel grated.

WORLDS EASIEST DESSERT (Grandma)

* 1 can pie filling
* 1 pkg Jiffy yellow cake mix
* 1 stick butter or margarine

Empty the pie filling evenly into an 8×8 or 9×9 cake pan. Sprinkle the cake mix dry over the filling. Melt the butter or margarine and pour over cake mix. Bake in 350 degree F oven for 30 to 40 minutes. Can serve hot out of oven or cold out of fridge. When hot add ice cream.

Yogurt Leather (Kathy in FL)

Add jam, fruit sauce or fresh fruit to home made or commercial yogurt, and puree. Follow the drying instructions for fruit leather. Freeze to store. Dropping puree on trays in spoonfuls instead of pouring will yield tasty bite size kisses that make great party treats

Yummy Peach Pudding (Kathy in FL)

* 1 stick (4 ounces) butter (or the equivalent in your chosen substitute)
* 1 cup all-purpose flour
* 1 cup sugar
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 can (5 ounces) evaporated milk
* 1 can (28 ounces) sliced peaches in syrup
* Confectioners sugar, if desired

Heat oven to 325 degrees F. Place the butter in a 9-inch square baking pan and place in the heating oven. Meanwhile mix the flour, sugar, baking powder, and salt. Mix in the evaporated milk until smooth. Pour the batter into the melted butter in the dish (don’t stir them together). Pour the peaches and their syrup over the batter. Bake until puffed and browned, about 1 hour or a little more. Cool on a wire rack. Serve warm or at room temperature. If desired, sprinkle with confectioners’ sugar before serving.

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