WHEAT BREAD

  Yield: 3 large loaves or 45 2-oz rolls.

1. Measure 1/2 cup dark brown sugar.  Place about 1 Tbsp. into
   mixing bowl and set aside the rest to be used in step 4.

2. Add to mixing bowl, stir, and let sit about 5 minutes:

     4 cup warm water (about 85-90^o F)

     2 Tbsp. yeast

  

3. Combine in separate bowl and set aside:

     1 Tbsp. salt

     6 cups white bread flour

     4 cups wheat flour

     1/2 cup vital wheat gluten

     1/2 cup wheat germ

     1/2 cup cracked wheat

4. Add to yeast mixture:

     1/4 cup shortening

     1/2 cup dark brown sugar (less the 1 Tbsp. 
     used in the first step)
     Flour mixture

5. Mix together, then knead on low setting 
    (#2 on Kitchen Aid) for 8 minutes.

6. Turn into greased bowl (I use pan spray) then flip dough 
    over and press into bottom of bowl.

7. Cover with towel and let rise in warm place* for 45 minutes 
    to double the size.

8. Punch down and place in greased bread pans. Turn over and
    press into pans.

9. Cover with towel and let rise in warm place about 45 minutes.

10. Bake 350^o for 35 minutes.

11. Remove from oven and turn out onto cooling rack.

12. Cool thoroughly before slicing.

For rolls: Cut off 2-oz. pieces of dough and shape into a balls.  Place in greased 9x13 pan about an inch apart to allow for expansion.  Bake at  350^o for about 30 minutes.

OPTION: Brush butter over top of bread or rolls after baking.

*You can turn on your oven for about 30-45 seconds to warm it a little. Caution: do not make it too warm! Set bread pans on a hot pad or cloth so they don't sit right on the racks, which can be a little too warm.

PINEAPPLE-CHERRY UPSIDE DOWN CAKE

Grease 9x13 pan.

Spread in bottom of pan:

          1 20-oz. can crushed pineapple

          1 20-oz. can cherry pie filling

Sprinkle over top:

          1 box yellow or white cake mix

Top with:

          1 1/2 cubes butter, sliced

Bake 350^o F for ½ hour or until done.

GHOST COOKIES

Found in a local newspaper in Michigan, Ghost Cookies have been a family favorite for more than 35 years.  The original recipe came with a pattern for cutting the cookies.  I made a pattern out of poster paper, and it was tedious to cut each one with a knife.  Soon my husband delighted me with two cutters made out of tuna fish cans cut with tin snips.  Nowadays, tuna cans have a one-piece bottom.  It might work to use a taller can, cut the top half off about one or two inches down, then trim the edge so it sits flat on the counter. (See picture at the end of this post.)

 Ghost Cookies

In large saucepan, bring to low boil on medium-high heat (stir frequently):

        1 cup shortening

        2 cups Grandma’s Molasses

Let cool to room temperature. This can be done the day before.

Mix together then add to molasses mixture:

        5 cups flour

        1 tsp. baking soda

        1 tsp. grated orange peel spice or rind of 1 orange finely grated

        1/2 tsp. salt

        2 tsp. cinnamon

        1 tsp. ground cloves

        1 tsp. allspice

Chill 2 hours.

Roll out on floured surface to about 1/8” thickness.

Cut into ghost shapes using commercial ghost cookie cutters or make one from a #303 can cut with tin snips and shaped into ghost shape (oval at top; straight at bottom end - see picture below.) For smaller cookies, use a smaller can.

Place on ungreased cookie sheet and bake at 375^o F for 8-9 minutes. Do not over bake. If edges are brown, they are too done.

Remove to rack and cool.

Frost with white Butter Cream Frosting.

Place two chocolate chips for eyes.

YIELD:  5 dozen 3 1/2" cookies

NOTE: For a softer cookie, roll out thicker (about 1/4".)

 Ghost cookie cutter made from tuna can

WHEAT SALAD

We used this recipe at our restaurant in Montana.  The original came from a cookbook (can't remember the name,) but I have tweaked it some.

Boil:  2 eggs in shell* (hard boiled) then chill.
Combine and bring to boil in heavy pan:
         2 cups water

         1 tsp. salt 

Add:  1 cup wheat
Cook uncovered on medium-high heat without stirring until moisture is almost gone.  The wheat is done when you start to hear some crackling.  Do not burn!  Drain any remaining water and cool wheat to  room temperature.  This takes approximately a half hour on my electric stove.


Chop into small pieces:

         2 cups celery

         1/2 cup onion

         1/2 cup green bell pepper
         1/2 cup pimentos or chopped red bell pepper
Add to wheat: 
         1/2 cup Larson dressing (or French or Catalina type) 
              See recipe for Larson Dressing on this blog.

Add chopped vegetables.
Dice eggs and add to above.

Add:  2 Tbsp. mayonnaise and mix well.

Garnish with radishes or tomato wedges

Options: Add leftover veggies, seafood, or cheese.

*A tip on cooking the eggs:  it works well to put the eggs in cold water and bring them to a boil.  Turn off the heat, cover and let sit for 20 minutes. Eggs will be hard boiled at this point.

ITALIAN CHICKEN

This recipe was given to me by my friend Ellie Tauaika.

Place in crockpot:

      4 Chicken Breasts (cut in large pieces or use whole)

         OR 8-12 chicken tenders

      8 oz. cream cheese

      1 can cream of chicken soup

      1 pkg. dry Italian salad dressing

      3/4-1/2 cup milk (to thin)

Cook 4 or more hours.

Serve with rice.

BLONDIES

My daughter, Jennifer, sent this to me.  It came from the Better Homes and Gardens New Baking Book.

A saucepan and a spoon are all you need to mix up these butterscotch bars.

2 cups packed brown sugar

2/3 cup butter

2 eggs

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 6-ounce package (1 cup) semisweet chocolate pieces

1 cup chopped nuts (our favorite is pecans, but walnuts are good too)

1. Grease a 9x13x2-inch baking pan; set aside. In a medium saucepan heat brown sugar and butter over medium heat until sugar dissolves, stirring constantly. Cool slightly. Using a wooden spoon, stir in 3 eggs, one at a time, and vanilla. Stir in flour, baking powder, and baking soda. Spread batter in the prepared pan. Sprinkle with chocolate and nuts.

2. Bake in a 350 F oven for 25 to 30 minutes or until done. Cool slightly in pan on a wire rack. Cut into bars while warm; cool completely in pan.

GRANOLA

My friend, Valeta Schwab gave me this recipe.  She said she received it from our mutual friend, Irene Allred.  It works very well in my Oatmeal Raisin Cookies.

Mix well in large oven safe metal bowl or pan:

       6 cups quick or old fashioned oats 

          (can use half of each)

       1 cup nuts / seeds of choice (such as ground flax 

          seed, oat bran, raw sunflower,pumpkin seeds, 

          almonds, walnuts, sesame seeds)

       1/2 - 3/4 cup brown sugar

       1/2 cup coconut ( opt.)

       1-1/2 tsp. Cinnamon (opt.)

Pour over the top:

       1/2 cup vegetable oil ( safflower, canola, ,etc.)

       1 Tbsp. vanilla flavor 

Stir well then place bowl in pre-heated 300^o oven (or spread on cookie sheets.)

Toast in 300^o oven stirring about every 15 minutes until it is toasted the the way you like.

OPTIONS:

1. To make the mix more clumpy, drizzle 1-2 Tbsp. Honey

    over top of mix and use less brown sugar.

2. Add raisins or other dried fruit the last 5 minutes of toasting.

3. Instead of vanilla flavoring, use almond, maple or 

    coconut flavoring.